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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/4 x ca. 450 g | Chicken breasts, boneless |
| 1/4 x ca. 450 g | Pork; diced lean |
| 1/4 x ca. 450 g | Shrimp, small; peeled deveined & rinsed in cold water |
| 2 | Sausages, Chinese; cooked |
| 4 | Limes peeled |
| 1 Tasse | vinegar white |
| 4 Esslöffel | Nam Pla (fish sauce) |
| 1 Teelöffel | salt |
| 4 Esslöffel | brown sugar |
| 1/2 Bund | Cilantro |
| 3 | Chilies, Serrano |
| 3 | Garlic, Thai pickled |
| 1 Teelöffel | olive oil optional |
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In a large pot add all of the meat ingredients and bring it to a boil. Boil for about 20 minutes or until the pork is thoroughly cooked. Drain the water and set the meats aside.
Place all of the salad dressing ingredients into a food processor or blender. Blend until ingredients become liquid. Using your choice of salad greens, place the cooked meats on top of the greens and top with the salad dressing.
published by Spice Market Studio, printed in Bangkok, Thailand, Isbn 0-9625181-07, 1989. Victor Sodsook owns the "Siamese Princess" restaurant in Los Angeles, Ca.
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