Thai Beef Salad - Ensalada tailandesa de carne
Thai salads are one of the most delicious group foods in the world. They are not considered an appetizer or side but served at pair with the rest of the dishes in a Thai meal. Full of fresh herbs, vegetables, non-veg ingredients and wonderful sour-salty-sweet and spicy dressings, they are fresh, bright, surprising and awesome!!!
One of my favourites is the Thai Northeastern Neua Yang Nam Tok, Grilled Beef Salad. This recipe is based on the teachings of Pailin Chongchitnant from @hotthaikitchen and features in her cookbook. She recently uploaded a new version in her youtube channel.
It is quite simple to make: marinated your steak of choice with oyster sauce, soy sauce, sugar, black pepper and oil. Preferably overnight. Grill to your liking. Rest and slice.
Rest of the ingredients are lots of fresh mint, cilantro, green onion and, if you can find it, Vietnamese or sawtooth coriander, thinly sliced shallots and lemongrass.
The dressing: lime juice, fish sauce, roasted chili flakes and the star of the show: roasted rice powder. The most important ingredient. It gives a wonderful smoky and nutty flavour and aroma as well as delicious crunchiness. Simply roast uncooked rice in a pan till deep red brown colour. Cool and grind into a not so fine powder in a mortar & pestle. Traditionally glutinous rice is used, but regular jasmine, basmati or any rice will do. Roast along a kaffir lime, some galangal or lemongrass slices to impart an extra aroma.
To serve, just mix everything together and sprinkle extra chili flakes and rice powder. Usually eaten with some steamed glutinous rice.
Don´t let the rice powder sit in the dressing to long. It will absorb most of it and loose its crunchiness. Add it only when you are ready to serve.
Contact me for a link to the recipe
My entry in #forgottenrecipescookbookclubhosted by the graceful Claudia from @piastromexicankitchencelebrating cookbooks by female authors and #fridayriceclubhosted by the talented Naina from @curry.and.chips
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