by Chef Narain. Bangkok Mandarin Oriental.

JELLY NOODLE SALAD

Salad dressing

2 tsp. red serrano chilies, seeded and chopped
1-2 bird's eye chilies - the smaller the pepper, the hotter
2 tbs garlic, chopped
1 tbs pickled garlic, chopped (alternative, pickled onions used in martinis)
2 coriander roots - never available, substitute with powdered coriander
 
2 tbs fish sauce
2 tbs lime juice
1 tbs sugar syrup (to make syrup, boil 1/4 cup sugar with1/4 cup water until thickens)

Using a mortar and pestle or mini processor combine the first five ingredients into a paste.
Stir in the liquids (remaining 3 ingredients)
Mix well and set aside.

Ingredients for the salad - may substitute or omit ingredients according to your preference

1/2 cup shrimp, boiled and diced
3/4 cup jelly noodles (rice noodles known as cellophane noodles thin as capellini), dipped in cold water
with a few drops of oil for 15 sec. to soften
1/4 cup minced pork, cooked
1/2 cup chicken breast, boiled and shredded
1/4 cup black jelly mushrooms (mouse ear mushrooms), blanched and shredded (or other mushrooms)

Finishing ingredients and garnish

2 tbs shallots, thinly sliced
1 scallion (green onion) finely cut
Fresh vegetables such as lettuce, cucumber, and beans
Minced basil

Method

Mix the salad ingredients
Pour salad dressing over the mixed ingredients
Combine thoroughly and place on serving platter
Sprinkle shallots, spring onion and basil on top
Surround with fresh vegetables 

When serving toss again to incorporate shallots, onion and basil

© March 2008 LuxuryWeb Magazine. All rights reserved.