How To make Thai Ham and Chicken Salad
Stephen Ceideburg
DRESSINGS:
1/2 Chinese cabbage, shredded
2 Carrots, grated
1 Capsicum pepper, cut into
Thin strips 2/3 lb Cooked chicken meat,
Shredded 3 1/2 oz Ham, finely sliced
1 Birdseye chilli, finely
Chopped 2 cl Garlic crushed
2 tb Lime (or lemon), juice
2 tb Dark soya sauce
1/2 c Flaked almonds, lightly
-Toasted Bring a large pot of water to the boil and have ready a sink full of icey-cold water. Plunge the shredded cabbage into the boiling water for one minute then scoop it out and into the cold water. Drain and dry the cabbage and arrange it and the other vegetables in sections or concentric rings for maximum decorative value on a large serving dish. Fill the centre of the arrangement with chicken and ham. Decorate the dish with bright red chilli "flowers" (optional). Pass the dressing separately. From "Raw Materials" by Meryl Constance, Sydney Morning Herald, 12/22/92.
[The chilli "flowers" can be easily made by slitting long, thin, hot chillies lengthwise from near where the stem attaches and then tossing the slit chillies into a bowl of ice water and ice cubes. The "petals" will curl back and make an attractive garnish. Make about eight slits. S.C.]
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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If you thought it was too hard to cook, let me assure you, it’s not that hard.
For the beef you can use any cut you like, I prefer tenderloin (eye fillet) but you could use sirloin, ribeye, Scotch fillet. As it’s a salad, I personally like the tenderest meat possible so it’s easy to eat with tender salad leaves.
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Enjoy it with the secret ingredient of roasted rice powder and chilli and it will soon become a family favourite.
INGREDIENTS:
✅1 kg minced chicken
✅1/2 cup water
✅juice of 4 limes
✅1/2 cup fish sauce
✅2 tablespoons granulated sugar
✅1 red onion thinly sliced
✅2 spring onions/shallots
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✅handful of chopped coriander (optional)
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✅1teaspoon chilli flakes (or to taste)
✅1/2 teaspoon ground chilli (or to taste)
To serve:
✅Lettuce cups or steamed rice
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Musician: @iksonmusic
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