Spicy Thai salmon salad [Lab Pla Salmon]

Foodstylist & Carving, originally uploaded by wtimm9.

INGREDIENTS :
For 4 servings

• Grilled salmon 1.5 lbs.
• Shallots, peeled and sliced thin 1 cup
• Onion, sliced thin 2 tbsp.
• Mint leaves 1/2 cup
• Toasted raw rice kernels, ground 3 - 4 tbsp.
• Red chili powder 1 - 2 tbsp.
• Fish sauce 1/4 cup
• Fresh lime juice 1/3 cup
• Red spur chili peppers, sliced 2 tbsp.
• Chopped fresh galangal (optional) 3 tbsp.
  

HOW TO:
1. Baste the pieces of salmon lightly with vegetable oil and grill until cooked. Take off heat and let cool.

2. With a fork break salmon pieces into a crumble. Add the rest of the salad garnishes except the fresh lime juice. Toss all the ingredients together, then add fresh lime juice to taste. It should be tart enough at first taste but not overpowering.

3. Spoon this salad over decorative lettuce cups and garnish with fresh mint leaves and julienne red spur chili peppers.

Miang Kam

originally uploaded by SauceSupreme.

Miang Kam is a very tasty snack often sold as street food. It involves wrapping little tidbits of several items in a leaf, along with a sweet-and-salty sauce. Chewing all the myriad ingredients together gives taste receptacles on the tongue and mouth a thrilling experience – from the rich, roasted flavors of coconut and peanut, to the tanginess of lime with zest and the pungent bursts of diced ginger and chillies. It makes a great party food!

INGREDIENTS:

Large leaves from 1-2 bunches of spinach; or 1 head of leafy lettuce, tear leaves into 3- to 4-inch round or square pieces

Miang Kam Filling Ingredients

• 1/2 cup unsalted roasted peanuts
• 1/4 cup small dried shrimp
• 1/2 cup roasted unsweetened shredded coconut
• 1/3 cup diced ginger (about the size of a pea)
• 1/3 cup diced shallots or onion the same size as the ginger
• 1 lime, cut into small peanut-size wedges, each with both peel and juice sacs
• 4 heads pickled garlic, stem removed and bulb cut into peanut-size pieces
• 6 Serrano peppers, cut into thin half circles; or use Thai chillies ( prik kee noo), cut into thin rounds
• 1/3 cup cilantro leaves
  

Miang Kam Sauce Ingredients:

• 1/4 cup finely ground dried shrimp
• 1/2 cup roasted shredded coconut
• 1/4 cup unsalted roasted peanuts
• 1/4 cup palm or coconut sugar
• 2 Tbs. fish sauce ( nam plah), or to taste
• 1/2 cup water
  

HOW TO:
To roast coconut, place unsweetened fresh or dried shredded coconut in a dry cast iron pan over medium heat. Stir frequently until the coconut shreds are evenly a golden brown and very fragrant. Pickled garlic is available in jars from Southeast Asian markets.

Arrange the spinach or lettuce leaves and filling ingredients on a large serving platter, piling each separately and aesthetically for a pleasing presentation.

To make the sauce, grind the dried shrimp, roasted coconut and peanuts separately and as finely as possible in a clean coffee grinder. (For the dried shrimp, measure out 1/4 cup after the shrimp is ground.) Place in a small saucepan together with the palm sugar, fish sauce and water. Bring to a boil, lower heat and simmer, stirring frequently to make sure all the ingredients are well blended and the sauce as smooth as possible. Cook about 10-15 minutes, or until the mixture has thickened to the consistency of light batter. Transfer to a sauce bowl and allow to cool to room temperature before using. The sauce will thicken more as it cools.

To eat, take a spinach or lettuce leaf, fill it with a little bit of everything, top with a dab of sauce, roll or wrap up, stuff the entire leaf packet into your mouth and chew everything all at once. Enjoy the explosion of flavors!

Spicy Lemongrass With Shrimp Salad

originally uploaded by Kra-Jeab.

INGREDIENTS:

• 2 lb raw shrimp clean, devined, and tail in
• 4 stalks lemon grass thinly sliced
• 4 tablespoons lime juice
• 4 tablespoons fish sauce
• 1 stalk cilantro chopped
• 10 stalks fresh mint discard stalks (some of garnish)
• 4 small shallots thinly sliced
• 1 tablespoon of dried roasted red chili peppers or fresh red pepper chopped
• 2 green onions chopped
• pinch of msg (optional)
• 2 tablespoon of roasted rice finely blended
• 1 tablespoon of fish paste juice (optional) For garnish: lettuce leaves, cilantro (coriander leaves), orange slices, lime wedges

HOW TO:

1. Cook shrimp until just pink by plunging into a pot of rapidly boiling water, drained and set aside in a mixing bowl. Bruise lemon grass well, slice very thinly into rounds and place in bowl. Combine lime juice, fish sauce, roasted rice, dried red pepper, msg and pour over lemon grass. Set aside to allow flavors to blend.
2. To serve, combine with remaining ingredients and toss well. Place on a bed of lettuce or on the side, garnish with mint and it ready to serve...Best serve with Jasmine rice or sticky rice.
   

You know?
Lemon Grass:
This erect annual plant resembles a coarse grey-green grass. Fresh leaves and grass are used as flavouring. Lemongrass contains a 0.2-0.4 volatile oil.

Thai Spicy Beef Salad

originally uploaded by Kwanjai Si@m.

INGREDIENTS:
Salad:

• 1 1/2 lbs (680g) flank steak
• 1/2 tsp (3g) salt
• 1/2 Tbs (2g) freshly ground pepper
• 6 cups (340g) red leaf lettuce, torn into pieces
• 1 cucumber, peeled and sliced
• 1 tomato, cut into pieces
• 3 green onions, sliced diagonally
• 1/3 cup (10g) fresh mint leaves, chopped (optional)
  

Dressing:

• 1/3 cup (80mL) fresh lime juice
• 1/4 cup (9g) fresh cilantro leaves, chopped
• 2 Tbs (20g) brown sugar
• 1 Tbs (15mL) soy sauce, low sodium
• 1 Tbs (15mL) water
• 1 Tbs (15mL) fish sauce, bottled
• 4 cloves garlic, minced
• 1 serrano pepper, or red Thai pepper, seeded and minced
  

HOW TO:

1. Preheat grill or broiler.
2. Prepare dressing: Combine all dressing ingredients in a jar or bowl; mix well. Set aside.
3. Salt and pepper both sides of steak. Place steak on a grill rack or broiler pan coated with vegetable oil spray. Cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Cut each slice into 2-inch pieces.
4. Prepare salad mixture (lettuce, cucumber, tomatoes green onion and mint leaves).
5. Combine salad mixture, steak and dressing in a large bowl, tossing to coat.