Andy Ricker's Tam Taeng Kwaa (Thai Cucumber Salad) From 'Pok Pok

Name: Andy Ricker's Tam Taeng Kwaa (Thai Cucumber Salad) From 'Pok Pok
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Thai, Asian
Ingredients: 198 grams Persian, English, or Japanese cucumbers (or any firm variety without large seeds and thick, bitter skin); 1 medium clove grams peeled garlic (about , halved lengthwise; 1 small lime (preferably a Key lime), halved through the stem; 1 Tbsp lime juice (preferably from Key limes or spiked with a small tablespoon of Meyer lemon juice); 28 grams palm sugar; 57 grams cooked Vietnamese or Thai dried rice vermicelli (optional); 1 Tbsp generous coarsely chopped unsalted roasted peanuts; 1 Tbsp dried shrimp, rinsed and patted dry; 1 gram dried Thai chiles (about 4), soaked in lukewarm water just until pliable, about 10 minutes, then drained; 1 Tbsp Thai fish sauce; 0 teaspoons water; 28 grams long beans, ends trimmed, cut into 2-inch lengths (about 1/2 cup)

Andy Ricker's Tam Taeng Kwaa (Thai Cucumber Salad) From 'Pok Pok might be just the side dish you are searching for. Watching your figure? This dairy free and pescatarian recipe has 222 calories, 6g of protein, and 3g of fat per serving. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 2. This recipe is typical of Asian cuisine. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up japanese cucumbers, lime juice, water, and a few other things to make it today.

Instructions

Heat a small dry pan or wok over medium heat, add the dried shrimp, and cook, stirring frequently, until they’re dry all the way through and slightly crispy, about 5 minutes. Set them aside in a small bowl to cool. They’ll keep covered at room temperature for up to 1 week.

Ingredients you will need

Dried Shrimp

Equipment you will use

Bowl

Frying Pan

Wok

Put the palm sugar in a small microwavable bowl, sprinkle on the 1/4 teaspoon of water, cover the bowl with plastic wrap, and microwave on low just until the sugar has softened (not liquefied), 10 to 30 seconds. Pound the mixture in a mortar (or mash it in the bowl) until you have a smooth paste. Covered, it will keep soft for up to 2 days.

Ingredients you will need

Palm Sugar

Sugar

Water

Wrap

Equipment you will use

Plastic Wrap

Microwave

Mortar And Pestle

Bowl

Cut one of the lime halves lengthwise into thirds, then cut the thirds in half crosswise. Set aside 3 of the pieces (reserve the remaining lime for another purpose).

Ingredients you will need

Lime

Combine the garlic, chiles, and 1 heaping teaspoon of the softened palm sugar in a large clay mortar and pound just until you have a chunky sludge with small but visible pieces of garlic and slightly broken down chiles (do not turn the chiles into mush), 5 to 10 seconds.

Ingredients you will need

Palm Sugar

Chili Pepper

Garlic

Equipment you will use

Mortar And Pestle

Add the 3 lime wedges and pound very lightly and briefly, just to release the juice.

Ingredients you will need

Lime Wedge

Juice

Add the shrimp, pound lightly just to release their flavor (don’t smash or pulverize them), then add the long beans and pound lightly to bruise them (they should not break into pieces or dramatically flatten).

Ingredients you will need

Shrimp

Beans

Halve the cucumber lengthwise and cut it into angled, irregular 3/4- to 1-inch chunks.

Ingredients you will need

Cucumber

Add the cucumber, both fish sauces, and lime juice. The next step is easy but subtle. You want to use the pestle to barely bruise the cucumber (lightly pounding at a slight angle, not directly up-and-down) for about 10 seconds, while simultaneously using a large spoon to scoop up from the bottom of the mortar, essentially tossing the cucumber, palm sugar mixture, and the other ingredients as you pound. Do not smash the cucumber.

Ingredients you will need

Lime Juice

Palm Sugar

Cucumber

Fish

Equipment you will use

Mortar And Pestle

Add the tomatoes and pound lightly, just to release the juices.

Ingredients you will need

Tomato

Add the peanuts and mix briefly but well with the spoon.

Ingredients you will need

Peanuts

If you’re using the noodles, put them on a plate with raised edges or in a shallow bowl. Spoon the contents of the mortar, liquid and all, over them. Stir well before you eat.

Ingredients you will need

Pasta

Equipment you will use

Mortar And Pestle

Bowl

Equipment

Ingredients

Servings:

198grams

Persian, English, or Japanese cucumbers (or any firm variety without large seeds and thick, bitter skin)1medium clove

grams peeled garlic (about , halved lengthwise 1small

lime (preferably a Key lime), halved through the stem 1Tbsp

lime juice (preferably from Key limes or spiked with a small tablespoon of Meyer lemon juice)28grams

palm sugar 57grams

cooked Vietnamese or Thai dried rice vermicelli (optional)1Tbsp

generous coarsely chopped unsalted roasted peanuts 1Tbsp

dried shrimp, rinsed and patted dry 1gram

dried Thai chiles (about 4), soaked in lukewarm water just until pliable, about 10 minutes, then drained 1Tbsp

Thai fish sauce 0teaspoons

water 28grams

long beans, ends trimmed, cut into 2-inch lengths (about 1/2 cup)

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Thai. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Essay Chenin Blanc Blend with a 4.7 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.