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วันพฤหัสบดีที่ 17 มิถุนายน พ.ศ. 2553

YAM KAI YANG


INGREDIENTS
1 barbecued chicken
2 spring shallots, cut in to thin slices
2 bell chillies,cut into thin slices and blanched
1 1/2 tbsp. finely sliced garlic
1 thinly sliced red spur chilli
1/2 cup mint leaves
2 tbsp.finely sliced kaffir lime leaves
1/2 cup shredded green mango
1/2 cup pan-roasted peanuts

DRESSING INGREDIENTS
1/2 tbsp. roasted dried large chilli,pounded
1/2 tbsp. sugar
3 tbsp.fish sauce
3 tbsp.lime juice
Mix all the ingredients in a pot, and heat.When the mixture comes to a boil,remove from the heat.

PREPARATION
1. Cut the chicken into thin slices
2.Toss the chicken and the dressing together. Add the chilli,spring shallots,garlic,mint and kaffir lime leaves,mango and peanuts, and toss gently.3. Transfer to a plate,sprinkle with the spur chilli.Serve

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