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Stephen Ceideburg
1/2 lb Winged beans
1/2 c Steamed pork sliced into
-small pieces [They're in
Julienne slices in the
-photo. S.C.]
1/4 c Coconut milk
2 tb Fried sliced shallot
2 tb Coarsely ground roasted
-peanuts
2 tb Fish sauce
1 1/2 tb Sugar
2 tb Lime juice
1 sm Pan-roasted dried chilli
2 sm Roasted shallots
1 sm Roasted garlic bulb
Preparation:
Immerse the winged beans in boiling water for 3 minutes and then cut
into small pieces.
Bring the coconut milk to a boil and then remove from heat.
Pound the chilli, the roasted shallots, and the garlic well in a
mortar; then add the sugar, fish sauce, and lime juice, mix
thoroughly and transfer to a bowl.
Add the winged beans, pork, boiled coconut milk, fried shallot, and
peanut, toss to mix well, and then place on a serving- platter.
From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon
Kongpan and Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989.
ISBN 0-943389-05-4.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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