Date: Sun, 2 Mar 1997 05:13:15 -0800
From: Mara Van der Pas (marav@cruzio.com)
There are so many wonderful flavor-makers at Asian and Oriental markets. If
you haven't already, make a trip to one soon and browse the shelves. Then
go home with your new treasure and CREATE! If you like hot and spicy
things, you'll like this:
THAI LONG RICE SALAD
Two large fistfulls of long rice - raw
Break it off while still inside the package.
It tends to get all over the kitchen otherwise.
As many of the following as you like or have on hand, about three cups total:
Finely shredded Napa cabbage
grated carrots
slivered Chinese pea pods
chopped cilantro (leave on some of the stems for crunch)
slivered jalapeno peppers
fresh mint - chiffonade (rolled and slived very thin)
fresh basil - chiffonade
bean sprouts
red bell pepper, slivered
etc.
Dressing: (these measurements are guidelines, make it to your taste):
3 T Japanese rice wine vinegar
1 heaping T Thai "hot and sour" soup paste (has gingery and lemony overtones)
salt to taste
"chicken" flavored seasoning
Boil a pot of water, as for spaghetti. While it's coming to a boil, start
shredding the veggies. When water boils, turn off the heat and throw in the
long rice to soak. By the time you are done with the veggies, the long rice
will have soaked long enough. Drain the long rice in a seive and then rinse
it to cool. Drain well, pressing out all the water. Turn it onto the
chopping board, and cut it in a few places to shorten the strands to about
two inches. In a large salad bowl, combine the dressing ingredients, then
throw in the long rice and toss to coat. Add the slivered veggies and toss
salad well. This can stay in the fridge for a few days with no ill effects.
kwvegan vegan