| food | Food type | Main Ingredients | Take time | Serve |
| Thai | Salads and salads | rice | 40 minutes | 1 place |
ingredient
- Chatlite brand rice, Khao Khao 43
- 1 cup cooked with butterfly pea flower water
- 1 tablespoon chopped lemongrass
- 1 tablespoon chopped shallots
- 1 tablespoon chopped cucumber
- 1 tablespoon chopped green beans
- 2 leaves, shredded kaffir lime leaves
- 5 petals, coarsely chopped lotus petals (helps nourish the heart)
- 1 lemon wedge
- 2 betel leaves
- 15 grams of small pieces of pomelo
- 4 pieces of boiled shrimp meat
- 20 grams shredded chicken breast
- 1 tablespoon toasted coconut
- 2 teaspoons dried shrimp powder
- 2 teaspoons coarsely crushed roasted white and black sesame seeds
- 1 teaspoon chopped chili
- Butterfly pea flower
- 1 cup winter melon juice ((for winter melon dressing))
- 1 tablespoon grilled shrimp paste (for the winter melon dressing)
- 3 teaspoons fish sauce ((for the winter melon dressing))
- 2 teaspoons lime juice (for the winter melon dressing)
Preparation
- Cook Chatlite brand rice, Khao Khao 43, with butterfly pea flower water.
- Chop the salad ingredients (lemongrass, shallots, cucumber, long beans, kaffir lime leaves, lime, and lotus petals).
- To make the dressing, heat a pot over the stove, add a little winter melon juice, and grilled shrimp paste. Stir until the shrimp paste dissolves. Add the remaining winter melon juice.
- Season with fish sauce and lime juice. Mix well and turn off the heat.
- Put all ingredients on a plate and serve.
