Yam: the Thai word for salad is for Thai people something they eat when they have a drink, like a snack. Yam Takray is made with lemongrass, an ingredient that is usually only used to flavor dishes. In this salad you will be eating it raw! If you cut it fine enough you can make wonderful fresh salad and side dish or Thai style with a drink.
YAM TAKRAY: THAI LEMONGRASS SALAD
Prep time: 20 minutes Cook time: 15 minutes Total time: 35 minutes Serves: 4 portions
INGREDIENTS
A slice of firm tofu
Some vegetable oil to fry the tofu
1/3 cup roasted, unsalted cashews
2 tablespoons shallots
3 tablespoons fresh lemongrass
1/4 cup mint leaves
1/4 cup cilantro
1 Thai red chili
2 tablespoons soy sauce
2 1/2 tablespoons fresh lime juice
1 tablespoon palm sugar
EQUIPMENT
A wok or big frying pan
A stove
A wooden spoon
2 Mixing bowls
Measuring cups
PREPARATION
Squeeze the lime
Dice your tofu (tea spoon size)
Slice the lemongrass as finely as possible, using only the tender part of the stalks.
Slice the shallots and red Thai chili finely, and coarsely chop the mint and cilantro.
METHOD
Put the wok with some oil on the stove, medium heat.
Fry the tofu until golden brown.
Set aside
Combine the soy sauce, lime juice, and palm sugar in a small bowl, stirring until the palm sugar is dissolved into the mixture. Taste and adjust the flavors as needed to suit your palate.
In a large bowl, combine all ingredients.
Pour the salad dressing on top and gently mix everything together.
Serve as a side dish with dinner or lunch.
This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.
Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!
A MEAL WITH A VIEW.