Yam Yai

Ingredients

Contains: peanut, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• Salad Ingredients
• Chinese lettuce (or other broad leafed veggie) to form a base for the saladbowl.
• cup of onion, sliced
• cup of tomato wedges
• cup of cucumber, sliced
• cup prik chi fa (Thai jalapenos), julienned
• cup of broccoli florets, blanched
• cup of bean sprouts
• Dressing Ingredients
• cup of lime juice
• cup of peanuts
• 2 tablespoons light soy sauce
• 2 tablespoons [rice] vinegar or nam makham piag (tamarind juice)
• 2 tablespoons nam tan paep (palm sugar)
• 1 tablespoon prik ki nu daeng haeng (dried red chilis), ground
• 1 tablespoon khao koor (toasted rice)

Directions

1. Line a serving bowl with the lettuce leaves, then toss the other ingredientsand place on the lettuce, garnish with cilantro/coriander leaves, lime leaves, thinly sliced shallots, and julienned spring onions.

2. In a dry skillet or wok, toast the peanuts until light golden brown, allow to cool and crumble (a few sharp blows with the flat of a cleaver should suffice, and avoid turning them into peanut butter, as the use of a foodprocessor is inclined to).

3. Toast 2 tablespoons of uncooked long grain rice (either white or brown, totaste), and then when cool, grind to a coarse powder (khao koor).

4. Combine the ingredients to form the dressing, and place in a small bowl.

5. Category:Laotian Recipes

6. Category:Laotian Salads