head romaine lettuce 1 cup scalded bean sprouts 5 cucumbers [Or one large Western one. S.C.] 1 onion 2 tomatoes 2 cups cooking oil Preparation: Cut the potato into very thin slices, soak in water, drain well, and then fry in the hot oil until crisp and golden brown. Cut the bean curd into thin slices and fry until crisp. Peel the cucumbers and onion and cut them and the tomatoes into thin slices Arrange the lettuce on a platter, add the cucumbers, bean sprouts, onion, tomatoes, eggs, bean curd, and potato, spoon on the salad dressing and serve right away. Serves two. From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN 0-943389-05-4.