You know the thai beef salad I'm talking about. The one that you get in
western Thai restaurants but don't often make their way into thai cookbooks
because I'm not sure if it's actually cooked in thailand.

Any recipe tips? Not afraid to use thai ingredients, just missing a good
recipe

On Sun, 18 Jan 2004 11:56:48 GMT, "david" >
wrote:

>You know the thai beef salad I'm talking about. The one that you get in
>western Thai restaurants but don't often make their way into thai cookbooks
>because I'm not sure if it's actually cooked in thailand.
>
>Any recipe tips? Not afraid to use thai ingredients, just missing a good
>recipe

Plenty of them on the web. I would post my own method, but it wouldn't
be "authentic." Still, the processes and ingredients are pretty basic.
Search on

"Thai beef salad" recipe

or "Yum Nuea"

for dozens of suggestions.

"Frogleg" > wrote in message
...

> Plenty of them on the web. I would post my own method, but it wouldn't
> be "authentic." Still, the processes and ingredients are pretty basic.
> Search on
>
> "Thai beef salad" recipe
>
> or "Yum Nuea"
>
> for dozens of suggestions.

Yeah I was hoping for a recommendation from the members of the group rather
than grabbing something blind off the 'net.

david.

> wrote in message
...
> David, I hope this will satisfy your craving:

> --
> Nick, Retired in the San Fernando Valley www.boonchoo.com

Thank you Nick! Looks perfect. Will give it a go.

David.

> wrote in message
...
> 1/4 cup finely chopped coriander root or cilantro stems

That is a lot of root. You would need a lot of corriander/cilantro to get
this much root. Are the stems just a lesser substitute or is it just as
worthy here?

David.

> wrote in message
...
> "david" > wrote:
> > > wrote in message
> > > 1/4 cup finely chopped coriander root or cilantro stems
> >
> > That is a lot of root. You would need a lot of corriander/cilantro to
get
> > this much root. Are the stems just a lesser substitute or is it just as
> > worthy here?
> >
> What? That's 4 tablespoons! You might be able to find the roots (generally
> quite small, like 1/4 to 1/2" long by 1/16 to 18" diameter) in an Asian
> market or by asking your grocer for untrimed cilantro. Otherwise, the
> bottom inch of the stems will be fine. I like my beef VERY rare and I do
> use extra garlic! YMMV

ok ok. It just seemed like a lot because the roots are so small. I try and
buy my corriander (as we call it in Australia) with the roots on. I am going
to give your recipie a go, and I've ordered the book you mentioned 2nd hand
from Amazon.

David.

On Sun, 18 Jan 2004 19:59:15 GMT, "david" >
wrote:

>
>"Frogleg" > wrote
>
>> Plenty of them on the web. I would post my own method, but it wouldn't
>> be "authentic." Still, the processes and ingredients are pretty basic.
>> Search on
>>
>> "Thai beef salad" recipe
>>
>> or "Yum Nuea"
>>
>> for dozens of suggestions.
>
>Yeah I was hoping for a recommendation from the members of the group rather
>than grabbing something blind off the 'net.

At the risk of incurring all sorts of flames, this is how I make it,
based on watching the cooks at my favorite Thai restaurant.
Proportions are approximate because I usually make a single serving at
a time.

Spicy Beef Salad

¼ lb. Beef from your favorite butcher

1 Tblsp. Fish Sauce (nam pla)
Juice of ½ lime
1/8th tsp hot pepper flakes
½ small onion, sliced very thin
1 green onion, sliced very thin
1 Tblsp. chopped cilantro leaves

Cooked rice
Romaine lettuce, very coarsely sliced or whole leaves
Tomato wedges
Sliced cucumber
Cilantro leaves

Combine fish sauce, lime juice, pepper, and onions, and mix
thoroughly, sort of mashing the onions into submission. Add chopped
cilantro.

Grill beef medium-rare and thinly slice. Add beef slices and any
accumulated juices to above. Mix thoroughly.

Serve beef salad on lettuce, with hot cooked rice on the side. Garnish
with tomato wedges, cucumber, and cilantro leaves.
----------------------------------------------

I've left out the toasted, broken rice, which I don't miss in my home
version.

On Mon, 19 Jan 2004 13:16:39 GMT, Frogleg > wrote:

>On Sun, 18 Jan 2004 19:59:15 GMT, "david" >
>wrote:
>
>>
>>"Frogleg" > wrote
>>
>>> Plenty of them on the web. I would post my own method, but it wouldn't
>>> be "authentic." Still, the processes and ingredients are pretty basic.
>>> Search on
>>>
>>> "Thai beef salad" recipe
>>>
>>> or "Yum Nuea"
>>>
>>> for dozens of suggestions.
>>
>>Yeah I was hoping for a recommendation from the members of the group rather
>>than grabbing something blind off the 'net.
>
>At the risk of incurring all sorts of flames, this is how I make it,
>based on watching the cooks at my favorite Thai restaurant.
>Proportions are approximate because I usually make a single serving at
>a time.
>
>Spicy Beef Salad
>
>¼ lb. Beef from your favorite butcher
>
>1 Tblsp. Fish Sauce (nam pla)
>Juice of ½ lime
>1/8th tsp hot pepper flakes
>½ small onion, sliced very thin
>1 green onion, sliced very thin
>1 Tblsp. chopped cilantro leaves
>
>Cooked rice
>Romaine lettuce, very coarsely sliced or whole leaves
>Tomato wedges
>Sliced cucumber
>Cilantro leaves
>
>Combine fish sauce, lime juice, pepper, and onions, and mix
>thoroughly, sort of mashing the onions into submission. Add chopped
>cilantro.
>
>Grill beef medium-rare and thinly slice. Add beef slices and any
>accumulated juices to above. Mix thoroughly.
>
>Serve beef salad on lettuce, with hot cooked rice on the side. Garnish
>with tomato wedges, cucumber, and cilantro leaves.
>----------------------------------------------
>
>I've left out the toasted, broken rice, which I don't miss in my home
>version.

PS. "hot pepper flakes" aren't the sort in a shaker at Pizza Hut, but
the no-ID version I get at the Thai restaurant/grocery. Pretty zingy.

Thanks Frogleg. I live alone, so I'll give yours a go as well.
David.

"Frogleg" > wrote in message
...

> PS. "hot pepper flakes" aren't the sort in a shaker at Pizza Hut, but
> the no-ID version I get at the Thai restaurant/grocery. Pretty zingy.

Yes I know the sort and use them to make dishes like "Crying Tiger".

David.