Over 10 years ago, my husband and I chose to get married in Chiang Mai, in Northern Thailand. Unfortunately, the wedding there never took place because of political crisis. Our wedding went through in Manila, and we went to Chiang Mai a few months later.
While all the food was incredible, one dish stood out. It was a plate of mixed vegetables with grilled pork- lets ignore the pork- with a peanut dressing. The vegetables consisted of sitaw, grilled eggplant, and okra. The landscape of Northern Thailand is very much like the North of the Philippines, cool and fill of rice terraces. This dish felt very familiar. I always wanted to re create this dish, and bring back those flavours. I finally did it in this recipe!
Note that you can blanche the vegetables for a minute to make it easier on your digestion, but surprisingly eating raw sitaw is sweet and crunchy, as well as a semi raw okra! Adjust the doneness of the vegetables to your liking.
- 1 cup raw or blanched sitaw, finely chopped
- 1/2 cup raw or blanched okra
- 1 tbsp wansoy or coriander
- 1/2 cup coconut chutney
- 1/4 cup tamari or soy sauce
- 1/2 tbsp lime juice
- 1 tbsp peanut butter
Combine the okra, sitaw, coconut chutney and wansoy in a bowl and mix. Garnish with more wansoy.
In a bowl, combine peanut butter, lime juice and tamari. Mix with a fork until combined.
Serve with the salad.