MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Yam Thua Phu (Spicy Winged Bean Salad)
  Categories: Thai, Meats, Stephen
       Yield: 2 servings
            Stephen Ceideburg
     1/2 lb Winged beans
     1/2 c  Steamed pork sliced into
            -small pieces [They're in
            Julienne slices in the
            -photo. S.C.]
     1/4 c  Coconut milk
       2 tb Fried sliced shallot
       2 tb Coarsely ground roasted
       2 tb Fish sauce
   1 1/2 tb Sugar
       2 tb Lime juice
       1 sm Pan-roasted dried chilli
       2 sm Roasted shallots
       1 sm Roasted garlic bulb
   Immerse the winged beans in boiling water for 3 minutes and
   then cut into small pieces.
   Bring the coconut milk to a boil and then remove from heat.
   Pound the chilli, the roasted shallots, and the garlic well in
   a mortar; then add the sugar, fish sauce, and lime juice, mix
   thoroughly and transfer to a bowl.
   Add the winged beans, pork, boiled coconut milk, fried shallot,
   and peanut, toss to mix well, and then place on a serving-
   From “The Elegant Taste of Thailand, Cha Am Cuisine” by Sisamon
   Kongpan and Pinyo Srisawat. SLG Books, Berkeley and Hong Kong,
   1989. ISBN 0-943389-05-4.
 > Speaking of which, anyone willing to share Thai recipes would
 > earn my eternal gratitude.
 > TIA, Claudia
  Joell & Larry Abbott