Yum yai salad

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Jam Dressing, Anti Aging Foods, Tempura Recipe, Mark Bittman, Cooking Restaurant, Beef Cheeks, Magazine Article, Anti Aging Food, Nyt Cooking

This recipe first came in The Times in a magazine article by Mark Bittman about the Silicon Valley executive-turned-restauranteur Pim Techamuanvivit and Kin Khao, her Thai home-cooking restaurant in San Francisco. This dish is an adaptation of one served there: a combo of raw, steamed and fried vegetables drizzled with a chile-jam dressing laced with fish sauce and lime.

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