Tab Wan

Ingredients for 4 servings:

• 300 g pork liver
• 50 ml vegetable stock
• 2 tbsp rice (rice semolina), see recipe description
• 1 tbsp chili flakes
• 2 tbsp fish sauce
• 1 ½ tbsp lime juice
• 1 onion(s), red, halved and thinly sliced
• 10 leaves of long coriander (pak chie farang) (pak chie farang, Eryngium foetidum), cut into strips
• 10 spring onions, Thai, in pieces about 5 cm long
• 1 handful of mint leaves, roughly chopped
• n. B. Cucumber(s), sliced
• white cabbage
• Beans

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 45 minutes

spicy Thai salad with liver

Prepare all ingredients as above. Cut the liver into not-too-thin, bite-sized strips. Bring the broth to a boil in a pot, add the liver, and cook over medium heat while stirring until tender. This goes very quickly, about 3-4 minutes. Add the fish sauce, lime juice, chili flakes, and rice semolina to the liver in the pot and mix well. Then stir in the shallots, long cilantro, and spring onions and season with fish sauce and lime juice. Transfer the salad to small plates or a platter. Sprinkle with mint and serve. In Thailand, this is served with cucumber slices, chopped white cabbage, and snake beans, cut into pieces about 8 cm long. Rice semolina is made by cooking fragrant or sticky rice in a pan over medium heat, stirring constantly, until golden brown. Then let the rice cool and grind it to medium fineness. This is best done with an old coffee grinder. It is best to make the rice semolina fresh when needed, as it loses a lot of its flavor when stored. This dish is intended as one of several in a Thai menu. It serves two as a snack or small meal. Tip: Long coriander leaves (pak chie farang, Eryngium foetidum) are available at Asian stores. This ingredient is very important for the recipe.