|
|
1 viss
= 3.6 pounds = 100 ticals
27.7 ticals = 1 pound, 1 tical = .57 ounces |
This is a specially exotic dish, since who would think that such delicately
beautiful and fragrant flowers can be eaten. The flowers when cooked
are very tender and they retain a delicate fragrance. However, their
taste is quite bland and it is the mixture of peanuts and sesame and
fried onions which give the salad its rich flavor.
|
|
| Ingredients |
| 1.
Frangipani |
150
flowers |
| 2.
Grilled seasame seeds |
1/2
cup |
| 3.
Grilled peanuts |
1/2
cup |
| 4.
Gram flour |
1/2
cup |
| 5.
Onions |
3 |
| 6.
Garlic |
1
clove |
| 7.
Oil |
5
ticals |
| 8.
Lemon |
1 |
| 9.
Dried shrimp powder |
4
tablespoons |
| 10.
Dried chili powder |
some |
| 11.
Shrimp/lobster sauce |
some |
|
| Preparation |
|
1. Boil the flowers until tender. Change water for about two times. |
|
2. When tender, sift them from water, squeeze water out of the flowers
and cut thinly. |
|
3. Cut two onions thinly. |
|
4. Cook the remaining onion (thinly sliced) and garlic in oil. |
|
5. Mix flowers, dried shrimp powder, grilled sesame seeds, grilled gram
flour and fish/lobster sauce. |
|
6. You can also add a squeeze of lemon and dried chili powder. |
|
