Title: Yam Thua Phu (Spicy Winged Bean Salad)
Categories: Thai, Pork, Salads
Yield: 2 Servings

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini