1 pomelo, -=or=- grapefruit (sweet
1 whole cooked chicken breast hand-s, hredded
1 tsp chopped red chili (or to taste)
1 tbsp fish sauce (nam pla)
1 tsp sugar
1 small lime, juiced
1 head of leaf lettuce (for garnish)
1 tbsp chopped fresh coriander
2 tbsp crisp fried shallot flakes (instru, ctions follow) -
1/4 cup chopped roasted peanuts
CRISP FRIED SHALLOT FLAKES
6 shallots, thinly sliced
1 cup vegetable oil
A Recipe for
Thai Pomelo-And-Chicken Salad
Food Tip |
An empty belly is the best cook. |
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This Recipe for Thai Pomelo-And-Chicken Salad is one of thousands in the Recipes-to-go Asian Cookbook.
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This is a recipe for Thai Pomelo-And-Chicken Salad from the recipe cookbook of Recipes-to-go (Asian)
C is for cookie, it's good enough for me; oh cookie cookie cookie starts with C. |
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A gourmet who thinks of calories is like a tart who looks at her watch. |
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You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
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“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
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Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
| Samuel Butler |
Pomelo looks like a thick-skinned, oversized grapefruit, and it is
sweeter than the normal grapefruit.
PEEL AND SEPARATE pomelo segments. Remove and discard membranes.
Gently flake the flesh. If using grapefruit, drain excess juice.
Chill. In large bowl, combine pomelo and shredded chicken. Mix
together the chopped red chili with fish sauce, sugar and lime juice;
toss with chicken mixture. Arrange on a bed of lettuce, garnish with
coriander leaves, peanuts, and 2 teaspoons of the Crisp Fried Shallot
Flakes.
CRISP FRIED SHALLOT FLAKES: Slice shallots into thin slices. Be sure
they are all the same thinness to ensure even cooking. Heat a pan
with the vegetable oil over medium heat. Add shallots and fry slowly
until browned and crisp, about 5 to 10 minutes. The moisture in the
shallots should be completely cooked out. Drain on paper towel.
Stored in an air-tight container, the shallots will keep several
weeks.
Serves: 6
Thai Pomelo-And-Chicken Salad Recipe brought to you by Recipes To-Go