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January 19, 2016

THANAT-SON-THOK

Ingredients:
Carrots - 4 (scraped)
Salt
French beans - 175 gms
Okra- 100 gms
Fresh sprouts - 100 gms
Cauliflower - 100 gms
Sesame seeds - 50 gms
Vegetable oil- 2 tbsp
Onion - 1 (peeled and sliced)

Method:

  • Cook the carrots in boiling salted water for about 7-8 minutes, then remove from the pan and leave to cool.
  • Cook the remaining vegetables separately in boiling salted water, allowing about 3 minutes for each vegetable. They should remain crunchy. Leave to cool.
  • Put the sesame seeds in a small heavy frying pan and fry over dry heat until roasted, shaking the pan constantly. Remove from pan and set aside.
  • Add oil to the pan, heat gently, then fry the onion until golden crisp. Remove the onion from the pan and drain on a kitchen paper towel. Reserve one tbsp of oil.
  • Slice the carrots into thin matchstick strips.
  • Slice the beans and okra into 1/2" pieces.
  • Arrange the vegetables in a separately long serving dish.
  • Stir a pinch of salt into the reserved oil; drizzle over the vegetables.
  • Then sprinkle over the sesame seeds and fried onion.
  • Serve cold or chilled.
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