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Yum Tua Plu – Suwannee’s Kitchen

Wing Bean Shrimp Salad ( Yum Tua Plu )

 

The word “Salad” we translate as“Yum” in Thai but the taste and its looks are not the same as your salad which is variety of vegetables served with different kinds of dressing, while we add many kinds of herbs and it’s spicy.

We call “Yum” for “Spicy Salad”. Most of our yum-type dishes are sour and spicy but you can adjust the taste as your flavor. There are many kinds of yum. Yum usually consists of a type of meat or seafood and basically lemon juice, fish sauce, chilies and other vegetables. If you make a good taste of seasoning then you will have a great yum.

Thai people usually eat yum as an appetizer. Some people use it as a type of food which you eat along while drinking. It’s not common to have yum as a part of main meal but for me, I can eat it with rice

Yum Tua Plu is normally served with rice, a shared dish is placed in the center of the table and guests take a spoonful onto their plate to eat as they like. It is made from Thai winged beans, but long green beans can be used instead. The flavor is of coconut, both from coconut milk in the liquid and from desiccated coconut added to the salsa at the end. This is a dish suitable for ‘gop-gam’, a party dish served with alcoholic drinks.

Ingredients for 2 People
50 gms Pork Mince
30 gms Cooked Shrimp
20 gms Peanut Toasted in Dry Frying Pan
10 gms Chopped Spring Onion
30 gms Chopped Wing Beans (or Long Green Beans)
10 gms Chopped Coriander Leaves
2 Chopped Big Red Chillies
3 Garlic Cloves
4 Tablespoons Coconut Milk
1 Teaspoon Dry Coconut
1 Tablespoons Fish Sauce
2 Tablespoons Lime Juice
1 Teaspoon Salt
1 Teaspoon Sugar
1 Teaspoon Dried Flaked Chilli
170 ml Water

Preparation
All the vegetables and meats should be chopped into fine small pieces for this recipe. The peanuts should be lightly browned in a dry frying pan and chopped or pounded in a mortar. If you are using uncooked shrimp, cook them with the pork, for cooked shrimp they can be added later.
1. Boil the water add the salt, and chopped garlic.
2. Add the pork to the water by forcing it through a very course sieve, this will keep the mince into nice and separate pieces.
3. Cook for 1 minute.
4. Pour off half of the cooking water.
5. Chop the shrimp meat into small pieces and add to the pan.
6. Add the chopped spring onion, chopped wing bean, coriander, and toasted peanut, into the pan and mix all the ingredients well.
7. Mix the chilli powder, chilli, fish sauce, lime juice, and sugar, in with the rest of the ingredients in the pan.
8. When serving place the salsa in a dish and add a little dried shredded coconut to the top.

Serve With
Salads, rice, whisky, or beer

The cooking class at Suwannee is an ideal home-style learning environment that is different from most of the opportunities in the hotels and restaurants in Thailand. Not will you be only watch and participate in the cooking of a number of traditional Thai dishes; also as part of our course we visit a local market to learn about local exotic fruits and vegetables, there is always an abundance of new things to see……and taste!

 

 

Suwannee Thai Cooking Class Chiangrai Thailand

 

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Posted by on Oct 27 2011. Filed under Food By Suwannee. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.
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