Thai Style Gemfish with Beans and Mushrooms
INGREDIENTS:
Stephen Ceideburg -brown sugar)
5 lb Melons 3 oz Ground peanuts
2 Or 3 Serrano chiles 1/2 oz Dried shrimp
5 oz Lime juice 1/2 tb Crushed lime leaves *
1 oz Thai fish sauce (nam pla) 3/4 ts Garlic puree
1 1/4 oz Palm or coconut sugar (or Cilantro leaves, for garnish
Stephen Ceideburg -brown sugar)
5 lb Melons 3 oz Ground peanuts
2 Or 3 Serrano chiles 1/2 oz Dried shrimp
5 oz Lime juice 1/2 tb Crushed lime leaves *
1 oz Thai fish sauce (nam pla) 3/4 ts Garlic puree
1 1/4 oz Palm or coconut sugar (or Cilantro leaves, for garnish
* I assume she means "makrut" or Thai lime leaves. S.C.
This recipe, from the City Restaurant and Border Grill in Los Angeles, presents melons in a sweet and savory context. In order to have a contrast of colors and flavors, use portions of several melons. The recipe calls for approximately 2 pounds of prepared melon about half a pound per person. The specialty items may be found in Thai grocery stores.
Cut the melons into small dice or thin ribbons. Arrange on a platter.
Place the chiles, lime juice, fish sauce, palm sugar, pea-
nuts, dried shrimp, crushed lime leaves and garlic puree in a blender; blend until thoroughly mixed. Pour over the salad and garnish with cilantro leaves.
PER SERVING: 165 calories, 5 g protein, 21 g carbohydrate, 7 g fat (1 g saturated), 0 mg cholesterol, 506 mg sodium, 3 g fiber.
Sibella Krause writing in the San Francisco Chronicle, 8/7/91.
This recipe, from the City Restaurant and Border Grill in Los Angeles, presents melons in a sweet and savory context. In order to have a contrast of colors and flavors, use portions of several melons. The recipe calls for approximately 2 pounds of prepared melon about half a pound per person. The specialty items may be found in Thai grocery stores.
Cut the melons into small dice or thin ribbons. Arrange on a platter.
Place the chiles, lime juice, fish sauce, palm sugar, pea-
nuts, dried shrimp, crushed lime leaves and garlic puree in a blender; blend until thoroughly mixed. Pour over the salad and garnish with cilantro leaves.
PER SERVING: 165 calories, 5 g protein, 21 g carbohydrate, 7 g fat (1 g saturated), 0 mg cholesterol, 506 mg sodium, 3 g fiber.
Sibella Krause writing in the San Francisco Chronicle, 8/7/91.