Crispy Egg Salad | Thai Salads

To day we have a crispy egg salad for you which is called "yum khai foo" in Thai. In the ingredients pictured below, you have on the left onion, bird eye chilli, palm sugar, tomatoes and two eggs. On the right you can see carrots, lime, Chinese celery and blanched ground pork. You can also add some garlic.





































To cook you need to fry the egg first until crispy. Take it out and drain on some tissue before cutting into bite-sized pieces. Mix together bird eye chillies, fish sauce, lime juice and palm sugar. Lightly crush it with the flat blade of the knife. Next add the blanched ground pork, sliced onions, tomatoes and carrots and mix it well. Finally add the sliced egg and chopped Chinese celery. We will have another Thai Food Recipe for you next week at www.Thaicomfortfood.blogspot.com

yum kana koong sod | Thai Salads

Thai Recipe Ingredients

* 5-8 medium-sized shrimps, cleaned, shelled, and deveined

* 200 grams minced pork (or chicken)

* chinese kale, 25 pieces of 1 cm. long

* 2 tomatoes, cut into well pieces

* 2 tablespoons finely chopped red shallot

* 1 tablespoon fish sauce

* 1 1/2 tablespoon sugar

* 2 tablespoons lime juice

* 5-8 chilies, smashed and coarsely chopped

* mint leaves (for garnishing)


Thai Food Preparations

1. Heat water in a pot over medium heat. Add chinese kale and scald until soft and cooked. Remove and drain. Then add shrimp and scald until nearly cooked. Remove and drain. Set aside.

2. Add minced pork (or chicken) in the same pot. Wait until cooked, remove and drain.

3. Prepare the salad dressing : Mix together fish sauce, sugar, lime juice, chili and red shallot. Stir until the sugar is dissolved and all ingredients mixed thoroughly.

4. In a big bowl, mix together all ingredients with prepared salad dressing. Stir until mixed well. Transfer to a serving plate. Sprinkle with mint leaves. Serve immediately with hot steamed rice.

Yum Moo Yor | Thai Salads

INGREDIENTS

2 cups Vietnamese sausage

3 tbsp. sliced onion

5 red chili peppers, lightly pounded

2 ½ tbsp. lime juice

1 ½ tbsp. fish sauce

¾ tsp. sugar

4 pieces sliced tomato

2 scallions, cut into 2 inch pieces

2 Chinese, celeries, cut into 2 inch pieces

Lettuce

Cucumber

METHOD

1 Cut Vietnamese sausage into ¾ inch pieces.

2 Add onion, ground chili, fish sauce, lime juice, sugar, tomato, scallions, Chinese celery and add sausage. Mix well.

3 Serve with lettuce and cucumber.

pla lui sua | Thai Salads

Thai Recipe Ingredients

* 1 fish (any meaty white fish) weight 400-500 grams

* 1 tablespoon chopped chili

* 3 tablespoons lime juice

* 2 tablespoons sugar

* 4 tablespoons fish sauce

* 1/4 cup parsley, finely chopped

* 1/4 cup chopped coriander leaves

* 1/4 cup mint leaves

* 2 tablespoons lemongrass, finely sliced

* 3 red shllots, finely sliced

* 1 tablespoon cubed lemon

* steamed vegetables (carrot, cabbage, baby corn, etc.)

* cooking oil

Thai Food Preparations

1. Clean and score the fish at an angle all the way to the bones on both sides to help it cook faster.

2. Heat oil in a wok, about half a cup or at least to the side of the fish. Fry the fish on low heat, about 10 minutes on the first side. Don't try to loosen the fish from the pan until it is done, otherwise, the fish breaks up.

3. When the first side is cooked, flip and fry the other side, for 5 minutes. When the fish is cooked thoroughly, remove and set it on a plate.

4. Prepare the sauce : Mix together lime juice, fish sauce, red shallot, lemongrass, parsley, coriander leaves, cubed lemon and chopped chili. Stir until mixed well.

5. Sprinkle with mint leaves on the fried fish. Pour the sauce over the fish or separate in dipping sauce bowl. Serve with steamed vegetables and hot steamed rice.

Spicy Seafood Salad | Thai Salads

Details :

pork, steamed and sliced diagonally 200 g
chicken meat, steamed and sliced 200 g
prawn meat, steamed and sliced diagonally 200 g
nam phrik phao ( Roasted Chilli Paste ) 3 tbsn
fish sauce 1 tbsn
lime juice ¼ c
sugar 1 tbsn
tamarind juice 2-3 tbsn
peanut or cashew nut, roasted and crushed briskly ¼ c
white radish or cabbage, sliced ¼ c
carrot, sliced ¼ c
whole Celery, cut 2
mint leaves ½ c
whole lettuce 2

Preparation :
1. Pound sliced bird's-eye chillies and garlic together, add lime juice, sugar and salt and blend well. This is the spicy dressing.

2. Behead prawn and cut in halves. Put in mixing bowl together with sea mussel and squid. Pour in spicy dressing and blend well. Add onion, spring onion and Celery.

3. Place onto a plate underlying with lettuce. Serve with spring onion, slice cabbage and mint. Garnish with red and green bird's-eye chillies. Note Besides the banana blossom, the vegetable served can be replaced by the Chinese lettuce. Chilli sauce can be prepared and stored in a bottle which will allow it to be kept for as long as 6 days without losing the taste. The taste of the sauce should be dominated by hot and sour and followed by salty and sweet taste. Don't let the sweet taste lead since this will make the sauce fishy.

Beansprouts Spicy Salad Recipe |Yam Thua Ngawk

INGREDIENTS:
1 cup bean sprouts
1/2 cup soil bean sprouts
100 grams Chinese beansprouts
2 large claw river prawns
1/4 cup mint leaves
2 tsp butter

DRESSING:
2 tbsp finely sliced hot chilies
5 finely sliced shallots
1 tbsp sugar
1/4 cup lime juice
1/4 cup fish sauce

PREPARATION:
1. Mix all ingredients for the spicy dressing together, stir well and put aside.

2. Wash beansprouts and soil bean sprouts, remove roots, and soak in water mixed with vinegear for 10 minutes, then drain. Wash the Chinese bean sprouts and set aside.

3. Clean and slit open the prawns leaving the shell intact. Lightly butter, then grill until just done. Remove the shells and cut the prawns into pieces.

4. Mix all ingredients together, pour the spicy dressing over the mixture and toss well. Transfer to a serving dish and garnish with mint leaves before serving.

THAI VERMICELLI SALAD WITH PRAWN | yum woon sen

Thai Recipe Ingredients

* 10 medium size shrimps

* 100 grams ground pork

* 40 grams mushroom

* 20 grams chinese celery, cut into 1" long

* 1 onion, sliced

* 2 tomatoes, sliced

* 20 grams shallot, sliced

* 6 chilies, coarsely chopped

* 40 grams glass noodle

* 4 tablespoons fish sauce

* 1 tablespoon sugar

* 5 tablespoons lime juice

Thai Food Preparations

1. blanch pork and shrimp in boiling water, drain

2. blanch mushroom and glass noodle until soft, set aside

3. Mix all ingredients in a big bowl, then season with fish sauce, sugar and lime juice . Transfer to a serving dish. Serve immediately with fresh vegetable such as cabbage, cucumber, string bean, etc.

Thai Crab Salad with Mango

Lower fat

This is a low-fat variation of Thai Grilled Beef Salad with Grapes. In Thailand they serve it with pomelo, which is very similar to grapefruit. When they’re not available, I use mango, but you could ring the changes with grapes or small segments of pink grapefruit.

Serves 4 as a light lunch or 6 as a starter

Ingredients

12 oz (350 g) each white crab meat and brown crab meat (or 2 medium-sized, ready-dressed crabs in the shell)
2 medium-sized, ready-dressed crabs in their shell
grated zest 1 lime (juice reserved for dressing)
3 tablespoons chopped fresh coriander
3 tablespoons chopped fresh mint

For the salad:

1 large mango, peeled and sliced into strips
1 level teaspoon sesame seeds
4 oz (110 g) rocket leaves, stalks removed
3 stems lemon grass, ends trimmed and outer layer discarded, then very finely sliced
6 kaffir lime leaves (if available), rolled into a cigar shape and very finely shredded
1 teaspoon freshly snipped chives

For the dressing:

2-3 medium-sized red chillies, halved and deseeded
2 cloves garlic
1 inch (2.5 cm) piece fresh root ginger, peeled
6 sprigs fresh coriander
1 sprig fresh mint
1½ tablespoons Thai fish sauce
juice 2 limes (about 3 tablespoons)
1 level teaspoon light (or dark) soft brown sugar

How to cook

First, pre-heat a small frying pan over a medium heat, then add the sesame seeds Keep them on the move until they’re golden and begin to splutter – about a minute. Then remove the pan from the heat and allow it to cool.

Meanwhile, make the dressing. Blend the chillies, garlic, ginger and sprigs of coriander and mint in a food processor or blender until finely chopped, then add the fish sauce, lime juice and sugar and whiz again.

Next, put the crab meat into a bowl and pour over three-quarters of the dressing, then add the lime zest and most of the chopped coriander and mint (saving some to sprinkle over later), and toss so it’s well coated.

Now put the rocket leaves into a large serving bowl, toss them in the remaining dressing and pile the crab meat on top, along with slices of mango here and there. Then sprinkle over the lemon grass, lime leaves (if using), remaining coriander and mint, chives and sesame seeds.

Nutritional information
Per serving: 161 kcal, Fat 5.7 g, Saturates 0.8 g, Protein 18.6 g, Carbohydrate 9.5 g.

Thai Grilled-beef Salad with Grapes

This recipe was given to me by chef Norbert Kostner at the Mandarin Oriental Hotel in Bangkok when I visited the cookery school there. It's lovely served as a first course or included in a cold-buffet menu.















SERVES: 4

Ingredients

1 lb (450 g) rump steak in 1 piece, 1 inch (2.5 cm) thick
6 oz (175 g) red or black seedless grapes, halved
2-3 medium red chillies, halved and deseeded, or 3-4 bird eye chillies, whole
2 cloves garlic, peeled
1 inch (2.5 cm) piece fresh root ginger, peeled
6 sprigs fresh coriander, plus 3 tablespoons chopped fresh coriander
1 sprig fresh mint, plus 3 tablespoons chopped fresh mint
3 tablespoons Thai fish sauce
grated zest 1 lime, plus 3 tablespoons lime juice (juice of about 2 limes)
2 level teaspoons palm sugar or light brown soft sugar
3-4 stems lemon grass, very finely sliced
6 kaffir lime leaves, rolled into a cigar shape and very finely shredded (optional)
4 oz (110 g) rocket, stalks removed

To garnish:

1 level teaspoon toasted sesame seeds
1 teaspoon chopped fresh chives

Pre-heat the grill to its highest setting.

How to cook

First you need to grill the beef in advance, and for medium-rare give it 2-3 minutes on each side. Be careful not to overcook the steak: it needs to be quite pink, as the lime juice in the dressing 'cooks' the beef a bit further. If you'd prefer to use a ridged grill pan, pre-heat it for 10 minutes, then cook the steak for 1½-2 minutes on each side. Once the beef is grilled, allow it to rest for 10 minutes before slicing it into thin strips.

Meanwhile, to make the dressing, blend the chillies, garlic, ginger and sprigs of coriander and mint in a processor until finely chopped, then add the fish sauce, lime juice and sugar and whiz again to blend everything. Pour the dressing over the beef strips, then sprinkle the lemon grass, lime leaves (if using), lime zest and remaining herbs over. Add the rocket and grapes and toss everything together, then scatter the garnish over.

Refer: Salad of Stir Fried Beef with grapes

Thai Green Papaya Salad Recipe ("Som Tam")

Ingredients:

• 1 green papaya (tip: buy your papaya at a Chinese grocer, and make sure it is labed "green papaya" )
• 1/2 cup honey-roasted peanuts (or plain roasted), or glazed cashews (see recipe link below)
• 1-2 cups bean sprouts
• 1 to 2 tomatoes, cut into long thin strips
• 1 red chili, minced (seeds removed if you prefer a milder salad)
• 3 spring onions, sliced into long matchstick-like pieces
• 1/2 cup fresh basil, roughly chopped if leaves are large
• handful of fresh coriander
• DRESSING:
• 1/2 tsp. shrimp paste (if vegetarian, substitute 1 Tbsp. vegetarian fish sauce, or soy sauce)
• 2 Tbsp. good-tasting oil, such as olive
• 1 Tbsp. fish sauce (if vegetarian, use vegetarian fish sauce - available at Vietnamese food stores)
• 2 Tbsp. lime juice
• 1 tsp. honey

Preparation:

1. First, prepare the dressing by mixing together all dressing ingredients together in a cup. Make sure shrimp paste dissolves fully. Set aside.
2. Peel the green papaya, then slice it in half and remove all the white seeds. Using the largest grater you have, grate the papaya (or you can use a potato peeler to create thin, ribbon-like strips). Place in a large bowl.
3. Add the sliced tomato, spring onion, chili, bean sprouts, and most of the basil. Add the dressing, tossing to combine.
4. Add the peanuts or cashews* (you can either leave them whole, or roughly chop them). Toss again, and do a taste test. If you've used sweet glazed nuts, the salad should be sweet enough (if not, add a little more honey). If not salty enough, add a little more fish sauce.
5. To serve, scoop salad into individual bowls or onto a serving platter. Sprinkle with remaining basil leaves plus fresh coriander. Serve immediately and ENJOY!

Make Ahead Tip: If you wish to make this salad ahead of time, combine all ingredients except the nuts and the dressing. You can then leave it covered in the refrigerator several hours, or overnight. Add the dressing and peanuts at the last minute, then toss and serve.

Mixed Fruit Salad with Prawns

4 Persons

Ingredient

3 prawns
1/4 cup fresh pineapple cut bite-size
1/4 cup green or red apple cut bite-size
1/4 cup or red grapes cut bite-size
1/4 cup grapefruit or orange wedges
1 tsp ground dried coconut
2 tbsp unsalted roasted peanuts
1/4 cup fresh mint leaves
1 tsp tom yum (chili shrimp) paste
1 tsp deep fried dried garlic
1 tsp soy or fish sauce
2 tsp lemon juice
1/2 tsp palm sugar
1 tb fish sauce

Takes 40 minutes

1. Remove the shells and the veins from the prawns, rinse them and sprinkle them with salt and dust with flour.
2. Deep fry the prawns in cooking oil until golden brown, and set aside.
3. Cut the apple bitesize and place the pieces in coldwater with lemon juice for about 20 seconds to prevent discoloring. Then remove and drain them.
4. Now put the tom yum paste in a bowl , lemon juice, soy or fish sauce, palm sugar, fried garlic and mix well
5. Add all fruit, dried coconut, roasted unsalted peanuts, mint leaves, fresh chili. Mix well.

Yum Goong Ta Kai (Spicy Prawn Salad)

Ingredients for 2 People

8 Prawns
200 ml Water
1 Tablespoon Chopped Lemon Grass
1 Tablespoon Chopped Chillies
1 Clove Garlic Chopped
1 Teaspoon Chopped Spring Onions
5 gms Mint Leaves
2 Tablespoons Fish Sauce
1 Tablespoon Lemon Juice
1/4 Teaspoon Sugar

Preparation
1. Boil the shrimp in water for 1 minute and set aside.
2. Make the spicy sauce by mixing the lemon grass, chilli, garlic, chopped spring onions, with the fish sauce, sugar, and lemon juice.
3. Layer the salad, with a bed of mint, a layer of shrimp and pour the sauce over the top.

Serve With
Lettuce
Cabbage

Yam Hua Plee (Banana Flower salad)

Ingredients

1 banana flower

2 - 3 Thai Chillies (Prik khee nuu)

2 Shallots

1 clove of garlic

Palm Sugar

Fish Sauce

Coriander and or Asian Celery

Method

When preparing the banana flower you will need to remove the dark outer leavers (reserve one to serve in) to get the to centre (white) leaves which can be eaten. When doing this use rubber or surgical gloves as the flower leaches a sap which turns black and is hard to get out of skin, kitchen benches etc.

Once you have removed the outer leaves cut the flower in half lengtheways and thinly slice (as you would to make onion rings). Wash thes in water to remove the sap and drain thouroughly.

In a mortar and pestle gently bruise the garlic and chilli.

Mix all ingredients in a large bowl and test for taste add palm sugar, fish sauce and chilli to taste.

In the reserved outer leaf gently place the salad to serve.

Yum Tua Poo ( Wing Bean Shrimp Salad)

Ingredients for 2 People

50 gms Pork Mince
30 gms Cooked Shrimp
20 gms Peanut Toasted in Dry Frying Pan
10 gms Chopped Spring Onion
30 gms Chopped Wing Beans (or Long Green Beans)
10 gms Chopped Coriander Leaves
2 Chopped Big Red Chillies
3 Garlic Cloves
4 Tablespoons Coconut Milk
1 Teaspoon Dry Coconut
1 Tablespoons Fish Sauce
2 Tablespoons Lime Juice
1 Teaspoon Salt
1 Teaspoon Sugar
1 Teaspoon Dried Flaked Chilli
170 ml Water

Preparation
All the vegetables and meats should be chopped into fine small pieces for this recipe. The peanuts should be lightly browned in a dry frying pan and chopped or pounded in a mortar. If you are using uncooked shrimp, cook them with the pork, for cooked shrimp they can be added later.
1. Boil the water add the salt, and chopped garlic.
2. Add the pork to the water by forcing it through a very course sieve, this will keep the mince into nice and separate pieces.
3. Cook for 1 minute.
4. Pour off half of the cooking water.
5. Chop the shrimp meat into small pieces and add to the pan.
6. Add the chopped spring onion, chopped wing bean, coriander, and toasted peanut, into the pan and mix all the ingredients well.
7. Mix the chilli powder, chilli, fish sauce, lime juice, and sugar, in with the rest of the ingredients in the pan.
8. When serving place the salsa in a dish and add a little dried shredded coconut to the top.

Serve With
Salads, rice, whisky, or beer

Yum Pla Dook Foo (Crispy Catfish with Green Mango Salad)

Ingredients
1 catfish (or any meaty white fish) weight 400-500 grams

3 tablespoons fish sauce

4 tablespoons lime juice

1 tablespoon sugar

5-10 chilies, chopped

1/4 cup shallot, sliced

1 mango, julienned (or sour green apple)

1/4 cup fried cashew nuts, or peanut

coriander leaves (for garnishing)

Preparations
1. Roast the fish in an oven (at 450f) until cooked. Remove from oven and wait until cool. Then use a fork to fluff the cooked fish meat.

2. Heat oil in a wok over medium heat. Wait until hot then fry the fluffed meat in batches until golden. Remove and drain. Transfer to a serving plate.

3. In a medium-sized bowl, add fish sauce, lime juice, sugar, chilies, shallots and mango. Stir until all ingredients mixed well. You can adjust the taste according to your desired one, but the original taste should be sour, hot, and salty, with a slight sweetness at the end.

4. Before serving, sprinkle fried cashew nuts and coriander leaves on top of crispy fish. You can pour in the salad over fried fish and serve immediately.

5.Or you can serve by putting the crispy fish on a plate and serve the salad mixture in another dipping sauce bowl.

Yum Hoy Krang (Spicy Cockle Salad)

Ingredients
800 grams cockles

1 tablespoon shallot, sliced

1 teaspoon chili, sliced

1/4 cup mint leaves

1 tablespoon sliced lemongrass

1 1/2 teaspoon fish sauce

2 tablespoon lime juice

1/2 cup shredded green mango

mint leaves (for garnishing)

Preparations
1. Put cockles in clean water wait until the shells open up, then clean the dirt inside.

2. Heat water in a pot until boiling. Then scald cockles in boiled water for just a short time. Remove from heat, drain and shell.

3. In a big bowl, add cockles, chili, shallot, lemongrass, fish sauce, lime juice, mint leaves and green mango. Toss until all ingredients mixed well.

4. Transfer to a serving plate. Garnish with mint leaves on top and serve immediately.

Yummy! Thai Salads

Welcome to my Yummy Thai Salads blog. Here you will learn about Yummy Thai Salads cook and tips on how to preparation Yummy Thai Salads.