Miruwin's Thai Recipes - Salads

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Miruwin
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Joined: Tue 25 Dec, 2001 6:36 am

Miruwin's Thai Recipes - Salads

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Yam Neau - Thai Beef Salad

4 tablespoons fish sauce
2 tablespoons peanut or sesame oil
3 teaspoons oyster sauce
750grm thick rump steak
4 cloves garlic
5 fresh red chillies, finely chopped
1/4 cup lime juice
3 teaspoons sugar
1 small lettuce - butter, cos, mignonette
4 spring onions or shallots, sliced
a few torn mint leaves
cucumber and tomato

1. To make marinade
Combine 3 tablespoons of fish sauce, oil and oyster sauce.
Add meat and turn to coat evenly.
Cover and marinate beef in refrigerator overnight or at least 6-8 hours
Grill meat over high heat for 7-8 minutes each side
Cool to room temperature

2. Prepare Sauce
Crush garlic with chillies to form a paste.
Stir in remaining fish sauce with lime juice and sugar
Let sit until ready to use
Heat sauce just before using

3. Serving
Arrange lettuce leaves and spring onions on a platter
Slice meat thinly across the grain on the bias and lay on top of the lettuce leaves
Arrange tomato and cucumber around the sides of the sliced meat.
Pour hot sauce over the meat and garnish with mint

Note: This recipe makes a large platter.

The sauce can be stored in a jar with a lid in the refrigerator (shake well before using).


Grilled Eggplant Salad - Yaam Makhuea Yow
Served with Phat Thai Noodles


1 tablespoon dried shrimp, soaked, rinsed and pounded
1 tablespoon shallots, finely sliced
2 teaspoons crushed garlic
3-4 tablespoons Thai Dressing (see below)
3-4 long eggplants, grilled and peeled, cut lengthwise
1 egg hard boiled and sliced

Soak dried shrimp for 20 minutes in a bowl of water. Rinse then pound.
Add to shallots, garlic and Thai dressing
Pour over prepared eggplants which have been sliced. Pour over only enough dressing as needed, there will be some left over.
Garnish with slices of egg.

Thai Dressing

1 red chilli cut into shreds
1 yellow chilli cut into shreds
1 tablespoon pickled garlic crushed with juice
1 tablespoon chopped coriander root
1/4 cup of fish sauce
1/2 cup of lime juice
2 tablespoons of palm sugar

Combine all ingredients together very well. Keeps indefinitely if stored in refrigerator in a sealed jar. Can be used as a dipping sauce or in a variety of Thai dishes.


Green Mango and Squid Salad (or prawns or mussels)

100grm cleaned squid
1 small green mango (see note below)
7 shallots, 5 for frying and 2 raw for the salad
1-2 cloves of garlic
1 tablespoon coriander
1 tablespoon mint
60grm unsalted peanuts or cashews
a little sunflower oil for frying garlic and shallots

Dressing
2-3 green chillies
pinch of salt
1 tablespoon lime juice
2 tablespoons fish sauce
1 tablespoon palm sugar

Peel and slice one clove of garlic and 5 shallots lengthwise
Shallow fry these together in a small amount of oil and stirring continuously
When beginning to colour, remove wiht a slotted spoon and drain on paper towel.
Peel and julienne the mango and place in dish. Pour over lime juice
Peel the remaining raw shallots and slice lengthwise
Pick off the coriander leaves and tear fresh mint leaves
Dry roast the cashews or peanuts
Slice squid and blanch in boiling salted water for 30-40 seconds, remove and drain, score if desired.
Combine the drained squid with the julienned mango, shallots, coriander, mint and cashews.
Add the dressing to salad and toss well.
Sprinkle with fried shallots and garlic.

Dressing: Smash the chillies in a bowl or in a mortar and pestle as much as possible with a pinch of salt. Blend in other ingredients and let stand. Do not pour all dressing over the salad, use only the desired amount.

The fried shallots and garlic will stay crisp for a few days in an airtight container. Do not refrigerate.
The strained oil will have a fragrant flavour and can be reused for other recipes.

The green mango is an Asian mango and not the same one as normally eaten in Australia. Generally, they can be purchased at Asian grocery stores when in season. If unavailable, peeled very green apples tossed in lime juice can be substituted.
The squid can be substited for prawns and mussels.


Prawn Salad with Lemon Grass and Mint - Yam Pla Goong

400grm green prawns, shelled and deveined with tails intact
2 tablespoons lemon juice
1.5 tablespoons fish sauce
1 tablespoon chilli paste
3 tablespoons water
1 small to medium onion, sliced finely in rings
2 tablespoons chopped shallots
2 tablespoons lemon grass, thinly sliced
3 tablespoons fresh mint, chopped or torn
2 tablespoons fresh coriander leaves, chopped
1 teaspoon fresh red or green chilli, finely sliced
lettuce leaves for serving

Place prawns, lemon juice, fish sauce, chilli paste and water in a saucepan.
Stir and heat slowly until prawns turn pink.
Taste to see if extra lemon juice of fish sauce is needed
Remove from heat .
Add onions, shallots, lemon grass, mint and chilli to prawn mixture
Toss gently until well combined
Arrange on a bed of lettuce and garnish with extra coriander or shallots.

Note: This can also be made with mussels



Cucumber Salad - Yam Thang Kwa

2 medium cucumbers
1.5 tablespoons white vinegar
2 teaspoons white sugar
1-2 teaspoons chilli sauce
half a red onion finely chopped
1/4 cup fresh coriander leaves
1/2 cup roasted peanuts, chopped
1 tablespoon fried garlic
1/2 teaspoon chopped chilli
1/2 teaspoon fish sauce

Wash and peel cucumbers and slice lengthwise.
Remove seeds with a teaspoon and slice thinly. (only remove seeds if you want to, they can be left in)
Transfer to a large bowl
Combine vinegar and sugar in a small bowl and stir until sugar is dissolved.
Add to cucumber, along with chilli sauce, coriander and onion.
Allow to marinate for at least 45 minutes for the flavours to blend.
Fry garlic and roast peanuts.
Just before serving toss through lightly peanuts, chilli, garlic and fish sauce.


Grilled Pork with Fragrant Spices - Muu Maawe

* This is an absolutely brilliant recipe

500gm pork fillets or boned pork neck
1 tablespoon whole coriander seeds
1 tablespoon whole cumin seeds
2 tablespoons palm sugar
2 tablespoons Ketjap Manis (Indonesian Sweet Soy)
1 tablespoon fish sauce

In a fry pan, dry roast coriander and cumin seeds until they release their aroma.
Grind them coarsely in a mortar and pestle or a spice grinder.
Combine spices with ketjap manis, palm sugar and fish sauce in a large bowl.
Cut the pork into 4cm x 1cm pieces and stir into the marinade.
Cover and refrigerate for at least one hour but preferably overnight.
Cook pork over medium heat in a fry pan or under griller and do not char the spices.

Serve with fresh vegetables which can include sliced cucumber, shallots, green beans, springs of coriander, mint, green mango, pawpaw and jasmine rice.

If unable to get Indonesian sweet soy sauce, use normal soy sauce with golden syrup mixed through.

Chicken can be used in place of pork.
Miruwin

Eagles may soar, but weasels don't get sucked into jet engines.
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