Friday, January 23, 2009
Yum Ta Lae, Seafood Salad
This Yum is so yum. It' s light, tangy, spicy, and , one more time, yummy.
If you go around asking Thai women what their "Jenny Craig food" is when they are on diet, I bet, you would hear the word...Yum. Yum can be referable as salad in English just the way they are fixed, but, Yum in Thai kitchen can go further than just a simple toss of vegetables and the dressing. There are tons of food and ingredients using to fixing Yum. Please don't kill me by asking how many kinds of yum we have. Can I rather do your dishes? I promise I'll tell more about them- starts with these easy seafood yum.
The taste of Thai salad is a well balanced taste of sweet, salty, spicy, which is leaded by sour taste. The foundation of most Thai salad dressing is fish sauce, lime juice, sugar and chillies, and that you are ready to fix Yum.
Say hi to Seafood lovers.
What kind of Seafood you love, bring them on..or you can take some from my dish.
- Shrimps, Calamari, Surimi, Japanese crab meats (now this one is tricky because they are actually made from fish meat)
- French Horn Mushroom
- 10 kaffir lime leaves, minced
- 1 stalk Lemonglass, minced
- half of onion, cut.
- 2 ribs celery, cut.
- peanut (optional) or can be substituted by other kind of nut or seed.
- 2 tbsp fish sauce
- 1 tbsp palm sugar or granulated sugar
- 3 tbsp lime juice
- minced chillies, depends on your spice level.
- 3 small heads Shallots, minced
1. First, fixing the dressing and let it sit - mix all dressing ingredients together until incorporated.
2. Boil seafoods in boiling water for 2 minutes, except the crab meat, which is ready to eat.
3. Slice French Horn Mushroom into pieces, but not too thin, they will shrink when they are grilled, grill them until skin crisped.
4. put all ingredient into mixing bowl.
5. toss them up with dressing, top with peanut.
6. serves right away. Don't dress them if you are not ready to serve, lime juice will kill the good balance of the taste if it's dressed and has been sitting for to long.