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Yum Tawai
vegetables salad with sauce

500 gr eggplant
500 gr snake beans
500 gr kangkung
1/2 red bell pepper
500 gr beansprouts
1/2 banana flower
500 gr bamboo shoots
water lemon juice

1/2 tsp sesame seeds
1 tbsp fried shallots

Cut the flower in pieces and rub them in met lemon juice. Cook the pieces for 5 minutes and drain them. Cut the eggplant, the snakebeans, the bamboo shoots and the kangkung in pieces. Blanch the vegatables, drain them and mix them well. Pour the sauce on top and sprinkle it with sesam seeds and fried shallots and serve.

Yum Tawai Sauce

1 tbsp tamrind
1/2 tsp sesame seeds
2 tbsp palmsugar
1 tbsp fish sauce
1 tbsp red curry paste (see recipe)
125 ml coconut milk

Heat in a wokt the coconut milk and the curry paste. Add the remaining ingredients and let it simmer for a few minutes.

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