Fruit Salad With Thai Herbs Food

HAWAIIAN FRESH FRUIT SALAD

Steps:

• For the dressing: Mix the lime juice, honey and ginger in a small bowl.
• For the fruit salad: Mix the fruit in a large salad bowl. Pour the dressing over the fruit and stir. Serve immediately if you use bananas.

THAI BEEF SALAD WITH FRESH HERBS

Steps:

• In a 9-by-13-inch glass baking dish, combine soy sauce, fish sauce, and sugar, Add steak, turning to coat, and marinate at room temperature 15 minutes (or in refrigerator, overnight).
• Heat a large cast-iron skillet over high. Remove steak from dish and reserve marinade. Add steak to skillet, reduce heat to medium-high, and cook, until dark brown, 3 to 5 minutes per side for medium-rare, flipping once. Add reserved marinade to skillet and cook 15 seconds. Turn steak to coat in syrupy marinade. Transfer steak to a cutting board and let rest 5 minutes. Slice thinly against the grain.
• In a large bowl, toss together lettuce, cucumber, tomatoes, carrots, mint, and basil. Add dressing and steak and toss to combine. Serve immediately.

THAI-STYLE SPROUTED RICE AND HERB SALAD

Steps:

• Combine all of the salad ingredients in a large bowl.
• Combine the fish sauce and water in a small saucepan. Add the sugar, lemon grass, garlic and chili flakes, and bring to a boil. Lower the heat, and simmer for five minutes, stirring occasionally. Make sure the liquid does not boil down. Transfer to a bowl or measuring cup, and whisk in the canola oil and lime juice. Toss with the salad.
• Line a platter with lettuce leaves, top with the salad and serve.

THAI-INSPIRED FRUIT SALAD

Steps:

• Cover a baking sheet with aluminum foil.
• Cook and stir butter, cashews, 3/4 cup sugar, dried mint, cayenne pepper, cumin, and coriander in a skillet over medium-low heat until sugar has dissolved and cashews are browned, 7 to 10 minutes.
• Spread cashews over the prepared baking sheet to cool.
• Place lemon juice and 1/2 cup sugar in a blender. Blend until sugar is dissolved. Add coconut milk and ginger; blend until smooth.
• Combine watermelon, cantaloupe, kiwi, apple, raisins, and shredded coconut in a large bowl
• Pour coconut mixture over fruit and gently toss to coat.
• Sprinkle cooled cashews over fruit salad.

FRUIT MEET HERBS

Steps:

• Put all ingredients for the dressing in a small bowl. Whisk together with a fork or small whisker until emulgated. Set aside.
• Rinse the fruits and tap dry with paper towels.
• Cut peach into bite-sized pieces. Cut strawberries in half or bite-sized pieces.
• Remove the core from the apple and cut into bite-sized pieces. Put into small bowl, add apple cider vinegar and mix. This avoids brown discoloring of the apple.
• Add peach and strawberries to apple. Add dressing and mix gently.
• Cut the fresh herb leaves into small strips. Add them to the fruits and mix gently. Add some walnuts as topping and serve immediately.
• ENJOY.
• NOTE: Herb leaves should be prepared shortly before serving to maintain the full flavor. Basil leaves also tend towards getting brown.
• NOTE: We always have fresh basil, peppermint and sage plants in pots on our terrace. So it is very easy to pick up the necessary leaves immediately before use.

FRUIT SALAD WITH HERB, CITRUS, MINT-MAPLE, OR BASIC SYRUP

Steps:

• Combine all the fruit in a large bowl and stir in one of the syrups. Garnish with the mint or rosemary sprigs if you're using Herb Syrup.

THAI-STYLE SEAFOOD SALAD WITH HERBS

Steps:

• Discard all but bottom 4 inches of lemongrass stalk. Peel off outer layers from stalk; discard. Thinly slice lemongrass.
• Combine squid tentacles and bodies, shrimp, lime juice, fish sauce, crushed red pepper and lemongrass in heavy large skillet. Saut over medium-high heat until squid and shrimp are just opaque, about 3 minutes. Transfer seafood mixture to medium bowl. Cool completely. Add shallots, tarragon and cilantro to seafood mixture. Season to taste with salt and pepper. Chill until cold, at least 45 minutes or up to 2 hours.
• Arrange lettuce leaves on platter. Using slotted spoon, divide squid mixture among lettuce leaves. Spoon some of juices over each salad and serve.