Jicama Salad
Two peeled and shredded jicama
Five garlic cloves
One dried chili, soaked in water
Seven peppercorns
1 tablespoon tamarind juice
3 tablespoons fish sauce
3 tablespoons brown sugar
3 tablespoons lime juice
1/4 cup ground dried shrimp
1/4 cup lime cubes, peeled
Cilantro and roasted peanuts as garnish
Directions
1. Crush garlic, dried chili, and peppercorns with mortar and pestle and mix thoroughly.
2. Mix the tamarind juice, fish sauce, and sugar in a pot and heat to a boil. Remove from heat and allow to cool. Add lime juice, chili mixture, jicama, dried shrimp, and lime cubes and mix thoroughly. Garnish with cilantro and roasted peanuts.
Vegetarian Tom Kha Gui
3 cups coconut milk
1 cup vegetable broth
1/2 cup galangal or ginger, sliced
1 ounce lemon grass, cut into two inch lengths
Five kaffir lime leaves, halved
Two fresh chilies, halved
3 tablespoons fish sauce
3 tablespoons sugar
1 tablespoon salt
1/2 cup lime juice
1/2 pound fresh mushrooms, halved
2 tablespoons chopped cilantro
1 tablespoon roasted red chili sauce
1/2 cup sliced white onion
Directions
1. Heat coconut milk and broth in a large saucepan. Bring to a boil over medium heat. Reduce heat and add next four ingredients, letting simmer for about forty-five minutes.
2. Add salt, fish sauce, sugar, and lime juice; cook another five minutes.
3. Add mushrooms, chili sauce, and onion and remove from heat. Garnish with cilantro and serve.
Grilled Whole Fish with Chili Lime Sauce
Chili Lime Sauce
Two white serranos, chopped
One to two limes, juiced
1/2 teaspoons fish sauce
1 tablespoon sugar
Directions
1. Combine ingredients in bowl and mix thoroughly
Whole Fish
One to three whole fish—trout, Thai snapper,or any large white fish; gutted and cleaned
Directions
1. Quality of fish here is key, so check to make sure the eyes are clear, skin is firm, and there is not an overwhelming fishy smell. Heat BBQ. Brush grill with oil so fish will not stick. Cook fish on both sides until flesh pulls easily away from bone. Slice into filets, garnish with chili sauce, and serve. Watch for bones!
