Make Ngam Chef Hong Thaimee's Thai Fruit Salad

Categories: Recipes, Shockey

Thai Fruit Salad.jpg
Photo courtesy Hong Thaimee
Who says you can't have a tasty fruit salad in winter?

Hong Thaimee, the chef and owner of Ngam (99 Third Avenue, 212-777-8424), is looking to extend the reach of Thai cuisine into the homes of New Yorkers by offering a series of monthly cooking classes at her East Village restaurant. Held on the second Sunday of each month at 4 p.m., the $90 lesson also includes recipe cards and a dinner featuring all of the dishes prepared. The first class -- "Thai for Your Loved Ones" -- will be held on February 12 and focuses on classic dishes like spicy and sour soup with shrimp, stir-fried mussels with Thai herbs, traditional and green papaya pad Thai, and a seasonal fruit salad for dessert.

If you can't make it to the course, though, Thaimee shares the recipe for her fruit salad, which is inspired by a Thai dish called phon la mai ruam. "Most Thai restaurants in Thailand would serve it on a dessert menu," she says. "Some serve it with a piece of lime on the side, but I like to use lime zest to brighten up the flavor. It's simple, but it has a big impact -- especially for those who love something spicy."


Thai Fruit Salad

Serves 1

Ingredients

¼ cup Asian pear, diced
¼ cup Granny Smith apple, diced
¼ cup Lady apple, diced
¼ cup grapefruit, cut into segments
¼ cup pineapple, diced
1 teaspoon honey
½ teaspoon lime zest
½ teaspoon Prik Krub Krua

Prik Krub Krua

4 dried Thai red chiles
1 tablespoon kosher salt
2 tablespoons unrefined brown sugar


To make the Prik Khub Krua, grind the Thai red chiles with a mortar and pestle until the skins are mashed. Add the salt and sugar and mix.

For the fruit salad, combine all the fruits in a mixing bowl. Add the honey and lime zest and mix well. Sprinkle the Prik Krub Krua on top.


For more dining news, head to Fork in the Road, or follow us @ForkintheRoadVV, or me @ldshockey.


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