Recipe: Collection: Thai Salads (8)

I was just getting this file ready for posting to our Recipe Clipping section last night. Good timing! If you haven't checked it out yet, we have a Thai Links category in our Ethnic Cooking section here at TKL:
/rcpeth.html and a TKL search on Thai returned 210 matches (a few will be repeats).

Yam Thua Phu (Spicy Winged Bean Salad)
Thai Yam Yai Siamese Princess Salad
Thai Cucumber Salad
Laab Nuea (Ground Beef Salad)
Thai Beef Salad
Thai Melon Salad
Thai Vegetable Salad
Salat Khaek (Southern Thai Salad)

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Yam Thua Phu (Spicy Winged Bean Salad)
Categories: Thai, Pork/ham, Salads
Yield: 2 servings

Stephen Ceideburg
1/2 lb Winged beans
1/2 c Steamed pork sliced into
-small pieces [They're in
Julienne slices in the
-photo. S.C.]
1/4 c Coconut milk
2 tb Fried sliced shallot
2 tb Coarsely ground roasted
-peanuts
2 tb Fish sauce
1 1/2 tb Sugar
2 tb Lime juice
1 sm Pan-roasted dried chilli
2 sm Roasted shallots
1 sm Roasted garlic bulb

Preparation:

Immerse the winged beans in boiling water for 3 minutes and then cut
into small pieces.

Bring the coconut milk to a boil and then remove from heat.

Pound the chilli, the roasted shallots, and the garlic well in a
mortar; then add the sugar, fish sauce, and lime juice, mix
thoroughly and transfer to a bowl.

Add the winged beans, pork, boiled coconut milk, fried shallot, and
peanut, toss to mix well, and then place on a serving- platter.

From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon
Kongpan and Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989.
ISBN 0-943389-05-4.

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Title: Thai Yam Yai Siamese Princess Salad "I Love Thai Food"
Categories: Salads, Poultry, Pork/ham, Meats, Thai
Yield: 6 servings

MMMMM----------------------MEAT INGREDIENTS---------------------------
1/4 lb Chicken breasts, boneless
1/4 lb Pork; diced lean
1/4 lb Shrimp, small; peeled
- deveined &
-rinsed in cold water
2 Sausages, Chinese; cooked

MMMMM-----------------------SALAD DRESSING----------------------------
4 Limes; peeled
1 c Vinegar, white
4 tb Nam Pla (fish sauce)
1 ts Salt
4 tb Sugar, brown
1/2 bn Cilantro
3 Chilies, Serrano
3 Garlic, Thai pickled
1 ts Oil, Olive (optional)

In a large pot add all of the meat ingredients and bring it to a
boil. Boil for about 20 minutes or until the pork is thoroughly
cooked. Drain the water and set the meats aside.

Place all of the salad dressing ingredients into a food processor or
blender. Blend until ingredients become liquid. Using your choice of
salad greens, place the cooked meats on top of the greens and top
with the salad dressing.

source: "I love Thai food" by Victor Sodsook, published by Spice
Market Studio, printed in Bangkok, Thailand, ISBN 0-9625181-07, 1989.
Victor Sodsook owns the "Siamese Princess" restaurant in Los Angeles,
CA. typed by Dorothy Hair, 7/10/94

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Title: Thai Cucumber Salad
Categories: Salads, Thai
Yield: 4 servings

2 tb Vegetable oil
2 tb Shelled peanuts
1 lg Cucumber, peeled
1 Fresh small red chile (you
-can omit the chile; I did
-when I made this for you)
1 Shallot, finely chopped (or
-use green onion)
2 ts Finely chopped lime peel
1 1/2 tb Lime juice
2 ts Fish sauce (or just use a
-little salt)
1 ts Brown sugar
1 cn Tiny salad shrimp

Brown peanuts at high heat in a wok with the oil (or brown in
microwave, one minute at a time). Chop them up. Peel cucumber and
remove seeds. Grate one half of the cucumber with a cheese grater,
and slice the other half in very thin slices (or grate the whole
thing, or slice the whole thing, depending on which you like best)

Mix everything together and serve. Be sure to put the peanuts on just
before you serve it or they will get soggy.

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Title: Laab Nuea (Ground Beef Salad)
Categories: Thai, Beef, Salads
Yield: 4 servings

1 lb Ground beef
1/4 c Lime juice
2 tb Fish sauce (nam pla) **
1/2 ts Galangal powder(kha pon) **
6 Shallots, thinly sliced
2 tb Scallion (spring onion),
- chopped
2 tb Cilantro leaves, chopped
2 tb Ground roasted sticky rice**
1 ts Thai red chili pepper,
- ground (prik khee no pon)
15 Mint leaves

Description:
The blend of fresh herbs and lime juice makes this salad very
refreshing. This laab recipe was taken to Bangkok by the people of
the Northeast and is one of the favorite dishes of Thailand. Other
meats such as chicken or pork can also be used.

Directions:
Combine the ground beef with the lime juice, fish sauce, galangal
powder and shallots.
Heat a skillet and cook the ground beef mixture on medium-high heat
for 5 minutes or until the beef is cooked.
Remove the skillet from the heat and add the chopped green onion and
cilantro and the ground roasted rice. Mix thoroughly so that
everything is well combined.
Remove to a serving plate, spoon the ground pepper on the side of
the plate if desired, and garnish with the mint leaves.
Serve with an accompaniment of raw vegetables, such as long string
beans or snake beans, sliced cabbage, green leaf lettuce/Chinese
lettuce, basil leaves, and swamp cabbage or spinach.

** TERMS
Roasted sticky rice: Prepared by adding raw sticky rice to a hot
skillet and cooking until it is golden brown. Add a tablespoon of
water to the pan at occasional intervals. Grind in a mortar with a
pestle if ground roasted sticky rice is needed.
Galangal (kha): A relative of the ginger root, galangal is pale
yellow and has a unique, delicate flavor. Fresh young ginger root,
but not dried ginger, is an adequate substitute, but does not
procgiy replace the unique flavor.
Fish sauce (nam pla): A salty, pale brown liquid used widely in Thai
cooking, this is made from fermented small fish or shrimp. THe fish
are salted and fermented in jars and then the liquid is collected.
It adds salt to many dishes and is essential for authentic Thai
flavors--and is available from Asian food stores.

Typed from: "Thailand, the Beautiful Cookbook.", ISBN 0-00-255029-6.
A large coffee table pictorial book, full of lovely pictures,
descriptions, information and recipes. Typed by Dale/Gail Shipp,
Columbia Md.

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Title: Thai Beef Salad
Categories: Thai, Beef, Salads
Yield: 4 servings

4 120 g slices beef fillet

MMMMM--------------------------MARINADE-------------------------------
100 ml White vinegar
45 g Sugar
2 Cloves garlic, chopped
-finely
3 ts Nam Pla (Thai fish sauce)
120 g Chinese cillie paste (Tau
-Pan)

MMMMM--------------------------DRESSING-------------------------------
1 c Fresh lime juice
1/2 c Nam Pla
2 ts Light soy sauce
60 g Fresh coriander, chopped
-finely
60 g Shallots, chopped finely
1 Clove garlic, chopped
-finely
1 Green chilli, deseeded and
-chopped fine

MMMMM--------------------------TO SERVE-------------------------------
2 sm Heads cos lettuce
1 lg Cucumber
250 g White cabbage, shredded
-coarsely
1 sm Ripe pawpaw, peeled & sliced
-into 5 cm long sticks
Fresh coriander leaves

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.

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Title: Thai Melon Salad
Categories: Thai, Salads
Yield: 4 servings

Stephen Ceideburg
5 lb Melons
2 Or 3 Serrano chiles
5 oz Lime juice
1 oz Thai fish sauce (nam pla)
1 1/4 oz Palm or coconut sugar (or
-brown sugar)
3 oz Ground peanuts
1/2 oz Dried shrimp
1/2 tb Crushed lime leaves *
3/4 ts Garlic puree
Cilantro leaves, for garnish

* I assume she means "makrut" or Thai lime leaves. S.C.

This recipe, from the City Restaurant and Border Grill in Los Angeles,
presents melons in a sweet and savory context. In order to have a
contrast of colors and flavors, use portions of several melons. The
recipe calls for approximately 2 pounds of prepared melon about half
a pound per person. The specialty items may be found in Thai grocery
stores.

Cut the melons into small dice or thin ribbons. Arrange on a platter.

Place the chiles, lime juice, fish sauce, palm sugar, pea- nuts, dried
shrimp, crushed lime leaves and garlic puree in a blender; blend until
thoroughly mixed. Pour over the salad and garnish with cilantro
leaves.

PER SERVING: 165 calories, 5 g protein, 21 g carbohydrate, 7 g fat (1
g saturated), 0 mg cholesterol, 506 mg sodium, 3 g fiber.

Sibella Krause writing in the San Francisco Chronicle, 8/7/91.

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Categories: Salads, Thai, Vegetables
Yield: 4 servings

MMMMM---------------------------SALAD--------------------------------
3 c Mixed salad greens
1 ea Carrot, chopped
1 ea Cucumber, peeled & chopped
1 ea Tomato, chopped
1 ea Scallion, chopped
1/4 c Fresh mint chopped, optional

MMMMM-------------------SESAME-PEANUT DRESSING------------------------
1 tb Sesame seeds
2 ea Garlic cloves, crushed
1 ts Crushed red peppers
1/4 c Brown rice syrup
2 tb Lime juice
3 tb Tamari
2 tb Water
1/4 c Roasted peanuts, chopped

SALAD: Tear greens into bite sized pieces. Toss all salad
ingredients & arrange on a serving platter.

DRESSING: Dry roast the sesame seeds in a small frying pan over medium
heat, stirring often until golden brown, about 2 to 4 minutes. Set
aside to cool.

Whisk together the garlic, pepper flakes, syrup, lime juice, tamari &
water. Pour dressing over the salad. Garnish with sesame seeds &
peanuts & serve at room temperature.

"Vegetarian Gourmet" Spring, 1994

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Title: Salat Khaek (Southern Thai Salad)
Categories: Thai, Salads
Yield: 2 servings

Stephen Ceideburg
2 Dried chillies, seeds
-removed and soaked in water
1/4 ts Salt
1/4 c Thinly sliced shallot
1 ts Curry powder
2 Hard-boiled eggs
1/2 c Ground roasted peanuts
2 c Coconut milk
3 tb Fish sauce
1/3 c Sugar
1/4 c Tamarind juice

Ingredients for dressing: Preparation:

Pound the chillies, salt, shallots, and curry powder well in a mortar
and then mix in the peanuts. Remove the yolks from the two eggs and
mix the yolks into the chilli paste.

Heat 1 cup of the coconut milk. When some oil has surfaced, add the
chilli paste, stir to disperse, and cook until fragrant; then, add
the remaining coconut milk, fish sauce, sugar and tamarind juice.

Ingredients for salad:

1 potato 3 hard-boiled eggs cuts into slices 1 cake firm white bean
curd 1 head romaine lettuce 1 cup scalded bean sprouts 5 cucumbers
[Or one large Western one. S.C.] 1 onion 2 tomatoes 2 cups cooking oil

Preparation:

Cut the potato into very thin slices, soak in water, drain well, and
then fry in the hot oil until crisp and golden brown. Cut the bean
curd into thin slices and fry until crisp.

Peel the cucumbers and onion and cut them and the tomatoes into thin
slices

Arrange the lettuce on a platter, add the cucumbers, bean sprouts,
onion, tomatoes, eggs, bean curd, and potato, spoon on the salad
dressing and serve right away.

Serves two.

From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon
Kongpan and Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989.
ISBN 0-943389-05-4.

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