Thai Yum Salad Food

CLASSIC THAI BEEF SALAD

Steps:

• Season your beef steak with soy sauce and pepper. Let it sit for 15 minutes.
• Grill your steak over a very hot grill to get the grill marks. Cook to your desired done-ness. Let the steak rest for 5 minutes, then slice thinly across the grain.
• For the salad dressing, mix together the fish sauce, sugar, lime juice and chili in a small bowl. Taste and adjust sweetness, saltiness and tartness according to your taste.
• In a large mixing bowl, combine beef, cucumber, tomato, shallot, and herbs. Drizzle about 3 tbsp of dressing and toss together. Taste and add more dressing if needed.

YUM NUA - THAI BEEF SALAD

Steps:

• Start making the dressing by crushing the minced garlic and bird chili peppers together against the cutting board with the flat side of your knife to make a paste.
• Put this paste in a small bowl and add lemongrass, fish sauce, lime juice, and sugar.
• Whisk together to combine and set aside.
• To cook the steak, heat oil in a skillet over medium high heat.
• Sear the steak on one side and continue to cook 5-6 minutes.
• Turn over steak and cook for another 5 minutes or until medium rare or medium.
• Remove from heat and let stand on cutting board for 5 minutes.
• After meat has rested, slice steak very thinly.
• In a large bowl, add beef (and any juices left on cutting board), mint, shallots, cilantro and cucumber.
• Pour the dressing on top and toss gently.
• Line a serving platter with romaine leaves and pile beef salad on top.
• Serve with rice if desired.

THAI YUM SALAD

Steps:

• Peel and de-vein the prawns.
• Slice the onion and tomato.
• Dice the cucumber into small pieces and chop the spring onions.
• Chop finely all the sauce ingredients together adding the lemon juice, vinegar, fish sauce and sugar, mix well and leave to one side to infuse for approx.
• 30 minutes.
• Char-grill the Prawns or boil until the prawns turn pink, and then place into the salad bowl.
• Mix the prawns, vegetables and roasted rice together and then add all the sauce in and mix well.
• Serve with salad, garnish with coriander leaves.

YUM NUER - THAI BEEF SALAD

Steps:

• After cooking the steak, allow to cool and cut into thin slices.
• Pound or crush the garlic with the cilantro and stalks, pepper and palm sugar. Stir in the Golden Mountain sauce, lime juice, and fish sauce until smooth. Peel the shallots and slice very thinly. Using the tender, white portion of the lemon grass, slice very thinly. Peel the cucumber, score lengthwise with a fork, and slice thinly. Cut in half if the slices are large.
• Combine all ingredients, and toss lightly. If you prefer a spicy salad, seed and slice 2 or 3 red chilies and add to mixture.

THAI CLEAR NOODLE SALAD (YUM WOON SEN)

Steps:

• Soak mung bean noodles in warm water for 15 minutes. Drain and cut into short lengths and place in a bowl. Pour hot water over the noodles and soak for another 5 minutes. Drain in a colander, and rinse with cold water to separate the noodles. Let stand in the colander until ready to use.
• Cook ground turkey with a little water over medium heat. When brown, drain any excess water, and place in a large mixing bowl. Let cool 5 minutes.
• Mix dressing ingredients in a small bowl, and taste for proper balance of sweet/sour/salty/spicy. Adjust if necessary. Pour dressing over cooked ground turkey and toss lightly.
• Add noodles and stir until well mixed. Taste and adjust if necessary.
• Add carrot, celery, shallot, green onion, cilantro, and 1/2 cup of peanuts. Toss well.
• Divide lettuce and cabbage on serving plates. Place noodle mixture on top, and sprinkle with remaining peanut, and chili flakes.

THAI SALMON SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Prepare the dressing by combining the fish sauce, lime juice, brown sugar and chopped chiles in a small bowl; set aside.
• Place the salmon filet on a baking tray, and rub olive oil over.
• Bake for 20 minutes in the preheated oven, or until easily flaked.
• Let cool for at least 15 minutes.
• Place salmon filet into a big bowl; use fork to break salmon meat into big chunks.
• Add onion, tomato and basil; pour dressing over, and toss lightly until well mixed.
• Place mixture on lettuce leaves, and serve immediately.