| Thai Beef Salad - Yum Nuea |
Ingredients
One of our favourite recipes, the meat is barbecued then tossed with a delicious mixture of sweet,
sesame-inspired smoky hot sauce and fresh vegetables. It should be served with jasmine rice, but it's
also delicious with sticky rice (soaking up the sauce). Yam nuea literally means "tossed beef".
This is a simple beef "salad", and can be eaten hot or cold. This should be on the hot side of neutral,
but really is more spicy than "hot". It is normal to add substantial amounts of hot condiments to it to
suit yourself (see the section on condiments below).
Ingredients
1 lb beef. Any beef can be used such as the top sirloin used in this recipe.
Salad
1/4 cup sliced onions, separated
2 tomatoes, wedged
1/4 cup sliced cucumber
1/4 cup thinly sliced Thai chilli peppers
Sauce
1/4 cup fish sauce
1/4 cup lime juice
1 tablespoon sweet dark soy sauce
3 tablespoons minced garlic
3 tablespoons minced ginger
3 tablespoons chopped coriander/cilantro (including the roots)
1/4 cup chopped green onions (spring onions)
1/4 cup chopped shallots (small red or purple onions)
1 tablespoon sesame oil
1 tablespoon chilli oil
Barbecue the beef, and thinly slice it into bite sized pieces. Combine with the salad ingredients, and mix
the sauce and toss the whole.
Cooking Instructions
Serving
Serve with sticky rice, lettuce, condiments and dipping sauce. You can also put a few Thai green peppercorns
on the BBQ and add them with the garnish (makes a very nice touch, as this all goes together very well).
Condiments
Serve with the usual Thai condiments. You can also add fish sauce, dark sweet soy, and Sriracha sauce if you wish.
dips
A useful "auxiliary dipping sauce" is made by mixing one part dark soy with one part Worcestershire sauce, one
part fish sauce and one part hot mustard.
Another dipping sauce is the following (known as nam prik narok in Thai, it is translated as "Hell Fire Sauce" in English).
Ingredients
oil to deep fry
2 pound of filleted white fleshed freshwater fish
2 cups Thai chilli peppers
1/2 cup garlic
1/2 cup shallots
3 tablespoons shrimp paste
1/4 cup fish sauce
3-4 tablespoons palm sugar.
Flake the fish and deep fry until the flakes turn golden brown. Chop the chillies, shallots and garlic, then [charcoal]
broil them briefly and beat the ingredients together in a mortar and pestle or food processor to form a smooth paste.
Place in a small saucepan or wok and cook on medium high until the mixture forms a bubbling paste.
The resultant sauce paste may be stored, when cold, in a tight fitting jar, for several weeks.
Variants: This can also be made with pork (yum moo), or even with shrimp (yum goong). An interesting variant is
to use thinly sliced luncheon meat or even Spam. Vegetarians can experiment with using a julienne vegetable mix in
place of the meat.
by PCT Thailand |
No preview Available |
 |
Contact us about this recipe |
 |
Tell a friend about this recipe |
 |
Printer friendly version |
|
|
|
