{"id":16497,"date":"2014-07-18T23:08:54","date_gmt":"2014-07-18T21:08:54","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=16497"},"modified":"2014-07-18T23:08:54","modified_gmt":"2014-07-18T21:08:54","slug":"thai-bean-sprout-salad-with-coconut-yam-tua-nork","status":"publish","type":"post","link":"http:\/\/www.withaglass.com\/?p=16497","title":{"rendered":"Thai Bean Sprout Salad with Coconut (Yam Tua Nork)"},"content":{"rendered":"

\"thai_sproutsp\"As a regular coconut milk consumer I\u00a0would never dream of using it in a salad. Creamy cold desserts, custard\u00a0cakes, curries are the only ways I would use\u00a0coconut milk until I saw this recipe in David Thompson’s “Thai Food”<\/a>. Since I often don’t use the whole can and the contents don’t\u00a0keep forever after opening, I\u00a0was\u00a0thrilled to discover this original\u00a0and quick salad.<\/p>\n

I must say that as much as I love all the ingredients, I was a bit sceptical about the final result, but I needn’t have worried: this quick\u00a0side-dish\u00a0proved\u00a0as fabulous as all the previous\u00a0recipes I found in David Thompson’s huge collection of Thai recipes. It is crunchy, creamy, slightly smokey and nutty. \u00a0Since mung bean\u00a0sprouts are irritatingly\u00a0perishable, I was also glad to discover a completely new way to eat\u00a0them. I would probably get scolded by the very demanding\u00a0author for using here coconut milk instead of the cream (I have used more of the milk). I have allowed myself also to change slightly the ingredients’ ratios, to adapt the salad\u00a0to one serving and I have changed the vinegar (see below). To see the original salad, check David Thompson’s book<\/a>.<\/p>\n

Check here some other recipes\u00a0including coconut milk<\/a>.<\/p>\n

TIPS: The dressing can be prepared in advance, but combine it with the sprouts just before serving to make sure they don’t wilt and don’t get soggy.<\/p>\n

You can cut the sprouts in two to make the eating process easier.<\/p>\n

Preparation: about 10 minutes<\/em><\/p>\n

Ingredients (serves one as a side dish):<\/em><\/p>\n

1 cup (about 250 ml) bean sprouts<\/em><\/p>\n

3\u00a0tablespoons coconut cream (I have used coconut milk)<\/em><\/p>\n

1 tablespoon vinegar (coconut vinegar is apparently used most often in Thai cuisine and it’s easily available for example in my Thai grocery shop; the author advises white vinegar diluted with water and personally I have used rice vinegar here)<\/em><\/p>\n

Paste:<\/em><\/p>\n

2 tablespoons grated coconut<\/em><\/p>\n

2 tablespoons peanuts (unsalted, shelled)<\/em><\/p>\n

1\/4 teaspoon salt\u00a0<\/em><\/p>\n

1 small Asian shallot or a very small Western one, finely sliced<\/em><\/p>\n

1 tablespoon chopped or torn coriander leaves<\/em><\/p>\n

First prepare the paste.<\/p>\n

Roast the coconut and the peanuts in a dry pan.<\/p>\n

Pound them with salt in a mortar (I have mixed in a baby food mixer).<\/p>\n

Combine the paste, the vinegar and the coconut cream\u00a0with bean sprouts, adjust the flavours (the author says it should taste smoky, rich, sour and salty) and sprinkle with shallots and coriander leaves.<\/p>\n

Serve.<\/p>\n","protected":false},"excerpt":{"rendered":"

As a regular coconut milk consumer I\u00a0would never dream of using it in a salad. Creamy cold desserts, custard\u00a0cakes, curries are the only ways I…<\/p>\n","protected":false},"author":1,"featured_media":16498,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[125,183,133,25,18],"tags":[212,45],"_links":{"self":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/16497"}],"collection":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16497"}],"version-history":[{"count":14,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/16497\/revisions"}],"predecessor-version":[{"id":16512,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/16497\/revisions\/16512"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/16498"}],"wp:attachment":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16497"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16497"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16497"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}