{"id":6412,"date":"2019-05-15T00:00:00","date_gmt":"2019-05-15T00:00:00","guid":{"rendered":"https:\/\/phakhaolao.la\/story\/watercress-salad-northern-style\/"},"modified":"2024-10-22T22:35:44","modified_gmt":"2024-10-22T22:35:44","slug":"watercress-salad-northern-style","status":"publish","type":"story","link":"https:\/\/phakhaolao.la\/en\/story\/watercress-salad-northern-style\/","title":{"rendered":"Watercress salad, Northern style"},"content":{"rendered":"<p><strong>Ingredients:<br \/><em>Salad:<\/em><\/strong><br \/>\n1 large bunch for watercress; 4 eggs, hard boiled, whites only, reserve the yolks for the dressing; 2 C for mesclun \u00a0using whatever greens are available; \u00bd C for coriander leaves; \u00bd C for mint leave; 1 cucumber, peeled and sliced cherry tomatoes or 2 medium tomatoes<br \/><strong><em>Dressing:<\/em><\/strong><br \/>\nLight oil (1\/2 C); garlic 4 T (chopped); 4 eggs yolks (chopped); sugar (3 T); fish sauce (2 T); soy sauce (2T); lime juice (4T); to finish dry-fried peanuts, chopped<\/p>\n<p><strong>Method:<\/strong><br \/>\n1. Heat a work or pan and dry fry the peanuts set the nuts aside to cool. When cool, chop.<br \/>\n2. Heat the oil on a medium heat. Add the chopped garlic and fry until golden brown, stirring frequently so it does not burn (about 2 minutes)<br \/>\n3. While the garlic is frying, mix together the chopped egg yolks, sugar, fish sauce and soy sauce in a deep bowl or screw-top jar. When the garlic is ready, remove it from the heat and cool. Add the garlic and its cooking oil to the mixture ( whisk or shake to blend well).<br \/>\n4. Add the lime juice and mix. Taste and adjust the sugar and lime juice<br \/>\n5. Wash the watercress thoroughly in clean water; drain and discard any thick stem. Cut cherry tomatoes in halves. If using larger tomatoes, cut into wedges about 1 cm (1\/2 in) thick at the widest part.<br \/>\n6. Assemble the salad on a large, flat plate or in a bowl by forming a bed of watercress which is topped with the other herbs and leaves, tomatoes and slices egg whites in a nice pattern. Drizzle the dressing over the salad and sprinkle he chopped peanuts over the whole. Serve the salad immediately, as it will quickly wilt.<br \/><strong>Variations:<\/strong><br \/>\nFor sweeter version, reduce the lime juice; for a sourer version, increase the lime. Do not reduce the sugar amount.<\/p>\n<p>Most of information come from <a href=\"The Boat Landing Cookbook\">The Boat Landing Cookbook<\/a><\/p>\n","protected":false},"template":"","format":"standard","story-type":[247],"class_list":["post-6412","story","type-story","status-publish","format-standard","hentry","story-type-vegetable-dishes"],"acf":{"pkl_story_headline":"This dish is occasionally served at wedding and on other celebratory occasions in Luang Namtha. There are many variations. Some are very oily; some are very sweet. It has an excellent balance between sweet, sour and salty effects and is redolent of cooked garlic. Specially, this dish based on watercress.","pkl_story_authors":"Andy Souvanhphukdee","pkl_story_image":6417,"pkl_story_video":"","pkl_story_image_credits":"Kees Sprengers (\u0e9b\u0eb6\u0ec9\u0ea1\u0eaa\u0eb9\u0e94\u0ead\u0eb2\u0eab\u0eb2\u0e99\u0e82\u0ead\u0e87\u0ec0\u0eae\u0eb7\u0ead\u0e99\u0e9e\u0eb1\u0e81\u0e97\u0ec8\u0eb2\u0ec0\u0eae\u0eb7\u0ead)","pkl_story_file":null,"pkl_story_story_types":[]},"_links":{"self":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story\/6412","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story"}],"about":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/types\/story"}],"wp:attachment":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/media?parent=6412"}],"wp:term":[{"taxonomy":"story-type","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type?post=6412"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}