A ‘Grand’ Yam (mixed dish) from Traditional Recipes of Laos by Phia Sing

Name: A ‘Grand’ Yam (mixed dish) from Traditional Recipes of Laos by Phia Sing
Ingredients: 1 coriander plant, stems and leaves only finely chopped; 5 shoots of mint, finely chopped; 1 tomato, thinly sliced; 5 tender young shoots of water spinach (phak bong), blanched and cut into pieces; 3 round eggplants—take the flesh only and chop it finely; 1 medium-sized bowl of bean sprouts—blanch them in hot water, then cut off their roots; 3 yard-long beans, blanched and cut into pieces; 2 young cucumbers—take the flesh only (i.e. peel them and discard the centre part with its seeds), cut this into sections and slice the sections very thinly; 3 boiled (i.e. hard-boiled) duck’s eggs, shelled and sliced lengthways; 2 duck’s eggs (beaten and) fried, then cut into strips about 2 sections of a finger (say, 5 cm) long and sliced across into square pieces; salt and fish sauce (or padek liquid); 1 lime, the juice only; pork broth; 3 shallots, to be placed in a charcoal fire until cooked, then peeled and finely pounded; 1 head of garlic, to be placed in a charcoal fire until cooked, then peeled and finely pounded; half a can of crabmeat—discard all fragments of shell and shred the meat finely; 1 dried squid, soaked in water until tender and then finely shredded; 5 potatoes, peeled and diced, then fried in pork fat until light golden in colour; a piece of boiled pork, including some fat, about the size of 4 fingers, shredded half a boiled pigs heart, cut into cubes; 1 fried chicken breast, finely shredded; 2 spring onions, the leaves only, finely chopped; 1 tablespoon of roasted sesame seed or peanut, finely pounded

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Method Put all the vegetables (potatoes, cucumber, bean sprouts, yard-long beans, water spinach, eggplants and tomato) in a large serving-bowl. Sprinkle them with salt and mix them thoroughly. Add ...

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Ingredients

1 coriander plant, stems and leaves only finely chopped
5 shoots of mint, finely chopped
1 tomato, thinly sliced
5 tender young shoots of water spinach (phak bong), blanched and cut into pieces
3 round eggplants—take the flesh only and chop it finely
1 medium-sized bowl of bean sprouts—blanch them in hot water, then cut off their roots
3 yard-long beans, blanched and cut into pieces
2 young cucumbers—take the flesh only (i.e. peel them and discard the centre part with its seeds), cut this into sections and slice the sections very thinly
3 boiled (i.e. hard-boiled) duck’s eggs, shelled and sliced lengthways
2 duck’s eggs (beaten and) fried, then cut into strips about 2 sections of a finger (say, 5 cm) long and sliced across into square pieces
salt and fish sauce (or padek liquid)
1 lime, the juice only
pork broth
3 shallots, to be placed in a charcoal fire until cooked, then peeled and finely pounded
1 head of garlic, to be placed in a charcoal fire until cooked, then peeled and finely pounded
half a can of crabmeat—discard all fragments of shell and shred the meat finely
1 dried squid, soaked in water until tender and then finely shredded
5 potatoes, peeled and diced, then fried in pork fat until light golden in colour
a piece of boiled pork, including some fat, about the size of 4 fingers, shredded half a boiled pigs heart, cut into cubes
1 fried chicken breast, finely shredded
2 spring onions, the leaves only, finely chopped
1 tablespoon of roasted sesame seed or peanut, finely pounded