RECIPE OF THE MONTH: YUM YAI SALAD
Yum Yai, also referred to Thai salad, is usually a varied combination of vegetables, herbs and spices.
Usually there are many ingredients in each salad dish which has to be prepared and done separately prior to the mixing.
One good thing about this dish is that most of these ingredients are able to be eaten fresh, with less carbohydrate and meat. This makes it an excellent dish for weight-loss and healthy meals for the summer.
1/4 cup garlic, minced
1/2 cup scallions, sliced
1/4 cup coriander/cilantro leaves, chopped
3-5 young stalks of lemongrass, ends only-finely sliced
1/4 cup young kaffir lime leaves, central ribs removed~finely sliced
1/2 cup mint leaves, chopped
1/4 cup Chinese celery, cut into 1 1/2 ” pieces
1/4 cup young galangal root, thinly sliced
1/4 cup toasted cashews
100 g. squid, sliced diagonally**
200 g. prawns, peeled
100 g. scallops, halved
50 g. mussels, beards removed
3-5 fresh Bird’s eye chillies, crushed (in a mortar) or minced
3 Tbsp. fresh lime juice
3 Tbsp. fish sauce (Tiparos)
1 Tbsp. roasted chili paste (Pantai)
1 Tbsp. soy sauce (Healthy Boy mushroom sauce)
1/4 cup chicken stock
1 tsp. palm sugar
Bring a med-large pot of water to boil. Briefly cook the seafood until opaque (careful not to overcook to avoid a rubbery texture), drain and chill until ready to mix with the other ingredients. Meanwhile, clear enough space to prepare the vegetables.
FOR THE SALAD DRESSING
In a large bowl, mix the dressing ingredients first then add the remaining ingredients and toss thoroughly. Adjust to taste and enjoy!