Yam Gow Lot
Thai Nine Flavoured Salad
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The salad dressing.
Stage 1

Component 1 : prik nam si-iew wan
Place:in a 1 cup container
1/4 cup freshly grated ginger
1/4 cup chopped shallots (small red or purple onions)
1/4 cup sliced, prik chee-fa or jalapeno peppers
 fill - top up, with sweet dark soy sauce.
Stir to make sure there aren't any air bubbles and top up if necessary. Seal and keep in the refrigerator for a week.

Component 2 : prik nam pla
Place:in a 1 cup container.
1/4 cup chopped onions, hua hom,
1/4 cup sliced celery and julienne turnips
Fill with fish sauce - nam pla.
Stir briefly and top up if needed.
Keep in the fridge for a week.

Component 3: prik dong
Place a quarter cup of sliced red Thai chili peppers in a half cup container
fill with white rice vinegar.
Cover and keep in the fridge for a week.

 

Stage 2
A couple of hours before you are ready to eat the salad,
1. take some tomatoes and drop them briefly in boiling water,
2. Skin them. Discard the seeds, and coarsely chop them to yield one cup of chopped tomatoes.
3. Combine all the ingredients,
4. add a quarter cup of palm sugar and a quarter cup of lime juice.

If you wish the dressing to have a smooth sauce like consistency, put it in a liquidizer and blend until smooth. If you want a more salsa like consistency, simply omit this step.

5. Place the combined ingredients in a sauce pan and simmer until reduced to suit your tastes
(you need about two cups of dressing).

The salad.
You need a third of a cup each of the following ingredients.

crispy deep fried white fish pieces
chicken (preferably steamed, but any cooked chicken will do)
pork (stir fried, but again any cooked pork will do)
Raw green leaves, such as spinach or cabbage
bean sprouts
mushrooms, hed-hom
pineapple chunks (preferably fresh)
mango, shredded
orange segments

1. Combine the salad ingredients,
2. add enough dressing to coat thoroughly, and serve.

Additional prepared dressing, prik nam siew wan, pak nam pla, and prik dong (above) as well as Thai chili powder and sugar complete the presentation.

The dish can be served on its own "between meals", with sticky rice for lunch, or as part of a multi-course dinner.