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.

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.