3Tablespoonsfresh red long chili (phrik chee fa) (พริกชี้ฟ้าแดง)cut into julienne
Dressing
1/2cupfish sauce (น้ำปลา)+ 2 tablespoons
1/2cuplime juice (น้ำมะนาว)
2tablespoonspalm sugar (น้ำตาลมะพร้าว)
Instructions
Select Damask roses of various colors.
Pick off the rose petals.
Place them in a bowl of cold water, to keep them fresh and crispy.
Cook the pork belly in water, you may add a pandan leaf to add another dimension of fragrance, and then when the pork cooled down, slice it into bite-size pieces.
Cook the chicken breast, and shred it to thin threads.
Cook the shrimp, peel and cut them into halves.
Roast the peanuts over low heat.
With a sharp knife, slice the peanuts into thin pieces.
Cut the fresh long red chilies into thin juliennes.
Deep fry the shallots and garlic until golden and crispy.
Place all the ingredients in a mixing bowl, add the salad dressing.