Thai Beef Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: 120 g slices beef fillet,
MARINADE
100 milliliter: White vinegar,
45 gram: Sugar,
2 Cloves: garlic, chopped finely
3 tsp: Nam Pla, Thai fish sauce
120 gram: Chinese cillie paste, Tau Pan
DRESSING
1 cup: Fresh lime juice,
1/2 cup: Nam Pla,
2 tsp: Light soy sauce,
60 gram: Fresh coriander, chopped finely
60 gram: Shallots, chopped finely
1 Clove: garlic, chopped finely
1: Green chilli, deseeded and chopped fine
TO SERVE
2 small: Heads cos lettuce,
1 large: Cucumber,
250 gram: White cabbage, shredded coarsely
1 small: Ripe pawpaw, peeled & sliced into 5 cm long sticks
Fresh coriander leaves,
Directions:
To cook the beef: grill the beef until med rare and set aside.
To make the marinade and marinate the cooked beef: mix the vinegar,
sugar, galic, Nam Pla, and chillie paste together. Slice the meat
thinly pour over the marinade and marinate for 15 mins.
To make the dressing: combine all the dressing ingredients and set
aside.
To serve: arrange the lettuce leaves on each plate. Trim the ends
from the cucumber and cut in half crosswise. Slice lengwise into thin
strips. Place a small amount of cabbage on the cucumber strips, and
roll up. Repeat with the pawpaw, rolling the pawpaw sticks in
cucumber strips. Place the clicd marinated beef on top of the
lettuce. Surround each serve with 3 cabbage and pawpaw rolls. Spoon
the dressing over the beef, lettuce and the rolls. Top the beef with
a generous serving of the coridander leaves. By Grand Hyatt Erawan
Bankok
From: Australian Vogue Wine and Food Cookbook 94/95 Typed by Joell
Abbott 8/94.
Source from luhu.jp
To make the marinade and marinate the cooked beef: mix the vinegar,
sugar, galic, Nam Pla, and chillie paste together. Slice the meat
thinly pour over the marinade and marinate for 15 mins.
To make the dressing: combine all the dressing ingredients and set
aside.
To serve: arrange the lettuce leaves on each plate. Trim the ends
from the cucumber and cut in half crosswise. Slice lengwise into thin
strips. Place a small amount of cabbage on the cucumber strips, and
roll up. Repeat with the pawpaw, rolling the pawpaw sticks in
cucumber strips. Place the clicd marinated beef on top of the
lettuce. Surround each serve with 3 cabbage and pawpaw rolls. Spoon
the dressing over the beef, lettuce and the rolls. Top the beef with
a generous serving of the coridander leaves. By Grand Hyatt Erawan
Bankok
From: Australian Vogue Wine and Food Cookbook 94/95 Typed by Joell
Abbott 8/94.
Source from luhu.jp