This tangy, hot and refreshing Thai beef salad is great as a starter to your next Asian-theme dinner party. You can even get away with using leftover beef roast. Or you can also substitute the beef with seafood such as prawns, mussels and squid.
With beef that's cut thinly and then blanched
With beef that's pan-fried and then sliced
Thai Beef Salad
400g beef fillet/tenderloin
1 cucumber, halved & sliced thinly
1 large Bombay red onion, halved & sliced thinly
3 shallots/small red onions, chopped finely
6 cloves garlic, chopped finely
2 T coriander leaves, cut into 1 cm lengths
juice from 2 large limes
2 stalks lemon grass, stem cut very thinly
2 red chilies, sliced thinly
5 to 10 chili padi (bird's eye chilies), cut finely
4 T fish sauce
1 T chopped mint + whole leaves for garnish
1. The beef can be prepared either by frying it until it is almost done, then cut into thin slices or it can be cut into thin slices, marinaded with 3 T cornflour and then blanched very briefly in boiling water and drained. I usually cut and blanch it because it is faster and gives a more tender and smooth bite but frying the beef gives it that char-grilled flavor and better color.
2. Combine everything, adjust the taste by adding more fish sauce or lime juice. Chill in fridge. Good as a starter.
With beef that's cut thinly and then blanched
With beef that's pan-fried and then sliced
Thai Beef Salad
400g beef fillet/tenderloin
1 cucumber, halved & sliced thinly
1 large Bombay red onion, halved & sliced thinly
3 shallots/small red onions, chopped finely
6 cloves garlic, chopped finely
2 T coriander leaves, cut into 1 cm lengths
juice from 2 large limes
2 stalks lemon grass, stem cut very thinly
2 red chilies, sliced thinly
5 to 10 chili padi (bird's eye chilies), cut finely
4 T fish sauce
1 T chopped mint + whole leaves for garnish
1. The beef can be prepared either by frying it until it is almost done, then cut into thin slices or it can be cut into thin slices, marinaded with 3 T cornflour and then blanched very briefly in boiling water and drained. I usually cut and blanch it because it is faster and gives a more tender and smooth bite but frying the beef gives it that char-grilled flavor and better color.
2. Combine everything, adjust the taste by adding more fish sauce or lime juice. Chill in fridge. Good as a starter.
8 comments:
Great lighting on the photos. :)
u r kidding!my no.1 problem when taking pics is lighting. i don't like artificial lighting n inside d hse it's too dark, so i have to work in my patio. i really need some tips frm sifu ck n it would be great to visit u n do a photo session with u n wombok.
NEE: wat do u mean. i love all your photos and had been bugging greg to make more effort when it comes to photos. love the natural lighting. our prob is i cook later afternoon and by the time we eat it is evening so lighting always poor.
so it is thai theme eh..i have never really try out thai cooking..hmm so it is good recipe to start collecting. thanks.
Natural lighting is the best lighting available, so, working it out at the patio is the right choice. Try to catch some shots with side-lighting, i.e., let the light come from the side of the camera and it'll bring out more depth.
Terri do you still have those horror novels that I was supposed to collect from you? So sorry totally forgot all about it.
like the bright colour of this salad! hey,saw the message you left on my blog. did you send me a mail?
grewee: me too, main meal is dinner n by d time food's cooked, it's dark.u r lucky u can always learn frm ck.
ck:
how do i do tt w/o using artificial light?
shan: yes, i still have them.will call u :)
mandy: wah, very pretty profile pic! is tt u or a model?? yes, i wrote u a couple of days ago, sent to ur email add. on ur blog. did u not get it?
hey Terri,
Strange! I didn't receive any email from you. Did you send it to freshfromtheoven606@gmail.com?
yes, the profile pic is me....100% made in KK. ;p
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