Instructions: Make the Hot Chile Oil: Heat oil in a wok or skillet until hot, but not smoking. Carefully add pepper flakes, and remove from heat. Let stand until cooled completely. Transfer to a glass jar, and store, covered, in a cool place. If you wish, strain after several days, reserving liquid and flakes separately. (

Makes about 1/2 cup)

Place garlic and salt in a large mortar. Using the pestle, work to combine. Add scallions and chile, and work to combine. Add tomatoes and mint, and gently pound until tomatoes are slightly crushed and mint is bruised. Transfer to a shallow bowl, and drizzle with oil.

This recipe yields 4 servings.

Comments: "Dai" refers to people of Thai origin who live in China. In their culture, as throughout most of Southeast Asia, salads are an important part of almost every meal - usually serving as a cool counterpoint to a spicy-hot dish.

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