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Beef Curry Salad
Country Of Origin : Thailand
Given by: Tara (Year 5) - 2000
Ingredients
* 1 cup of fresh celery- Chopped [stalk only, no
leaves]
* 1 cup of sliced beef [fillet]
* 1 whole red onion [sliced diagonally]
* 1 teaspoon of ground chilli pepper
* 1 teaspoon of salt
* 1 tablespoon of fish sauce
* 2 tablespoons of vegetable oil
* 2 tablespoons of lime sauce
Utensils
Fry pan, large mixing bowl, serving bowl.
Method Used
Brown half onion and set aside.
Brown beef pieces to medium rare without oil.
Put beef in bowl
Add celery, raw onion, lime juice and fish sauce.
Ground chilli pepper add to mixture.
Toss mixture to spread ingredients.
Serve as salad on lettuce or warm with rice.
Pla Lad Prik
(Fish and Chilli Sauce)
Country Of Origin : Thailand
Given by : Zahra (Kinder) - 2000
Ingredients
* 2 pieces of snapper fish cutlet.
* 1 medium-sized onion, finely sliced
* 3 red chillies, finely sliced
* 3 cloves of garlic, finely sliced
* 1/2 tablespoon of tamarind
* 1 tablespoon of sugar
* 1/2 cup of plain flour
* 2 tablespoons of salt
* 2 cups of cooking oil.
* 2 tomatoes
* 15 basil leaves
* 1/2 cup of water
Utensils
Frying pan
Method Used
Sprinkle 1 teaspoon of salt over fish cutlet.
Coat lightly with plain flour.
Heat 2 cups of oil over moderate heat in pan &
fry fish cutlet until it turns golden brown.
Remove the fish cutlets from oil.
Leave about 3 tablespoons of oil in pan, remove the
rest.
Fry onion, garlic and chilli until golden brown
Add tamarind paste, sugar salt and water. Cook for
2 more minutes.
Remove and pour over fish cutlets, sprinkle with
basil leaves
Decorate the dish with rose tomatoes and tomato
slices Serve with steamed rice.
Sour Chicken Soup
Country of Origin : Thailand
Given By : Zahra (Kinder) - 2000
Ingredients
* 400 grams of chicken breast fillet, cut into
bite size pieces.
* 250 grams of cherry tomatoes, cut into halves
* 1 medium size onion, cut into 8 pieces.
* 3 stems of coriander, chopped.
* 3 stems of shallots, cut into 1 inch pieces
* 3 small brushed potatoes, each cut into quarters.
* 3 chillies, sliced.
* 1 1/2 tablespoons of lime juice.
* 2 cubes of chicken stock.
* 1 1/2 table spoons of fish sauce.
* 1 table spoon of sugar.
* 1/2 table spoon of salt.
* 3 cups of water.
Utensils
Large saucepan
Method Used
Boil water on high heat for 2 minutes, add 2
cubes of
chicken stock, salt and sugar. Let it boil for 2 more minutes.
Add chicken, potato and onion pieces, cook for 15
minutes.
Add tomatoes, fish sauce, chilli and shallot, cook
for 5 minutes .
Remove from heat add lime juice, mix well.
Garnish with chopped coriander leaves before serving.
Serve with steam rice as main dish, or
alternatively, serve with cooked pasta soup.
Tom Yam
Koong
(Spicy Prawn Soup)
Country of Origin : Thailand
Given by Zahra : (Kinder) - 2000
Ingredients
* 10-15 green king prawns, peeled with tail
intact, + de-veined.
* 250g of baby mushrooms, sliced
* 5 pieces of fresh or dried galanga, soaked in
water for 10 minutes before use (if dried one is used)
* 2 stems of lemon grass, sliced into 1 inch long
pieces.
* 3 tablespoons of lemon juice.
* 6 fresh or dried kaffir (lime leaves), soaked in
water for 10 minutes before use (if dried ones are used)
* 2-3 red chillies , sliced.
* 2 tablespoons of chicken stock.
* 2 small cubes of chicken stocks.
* 1+1/2 tablespoon of NAM PRIK PAO (MAE PLOY brand)
* 2 tablespoons of fish sauce.
* 2 small tomatoes, each cut into 4 pieces.
* 3 cups of water.
Utensils
Sharp knife, spoons, cutting board.
Wock or frypan
Pot
Method Used
On high heat boil 3 cups of water, & 2
chicken cubes.
Let water boil for min before adding lemon grass, galanga, kaffir ,lime
leaves.
Boil for 5 more minutes, then add prawns, mushrooms,
chilli, tomato and fish sauce.
Cook for 5 minutes more.
Remove from heat.
Add NAM PRIK PAO, coriander, lime juice, & stir.
Serve hot with steamed rice.
Thai Prawn Salad
Country of Origin : Thailand
Given by : Jake (Year 3) - 2000
Dressing Ingredients
* 2 Tablespoons fresh lime juice
* 2 Tablespoon tamarind juice
* 2 Tablespoons fish sauce
* 3 Teaspoons brown sugar
Salad Ingredients
1.5 kg cooked prawns
12 Shallots finely chopped
1-2 red chillies
2 Tablespoons julienned ginger
2 Tablespoons chopped lime leaves
Finely chopped roots and stems and leaves of
coriander (about 2 bunches)
Utensils
Sharp knife, spoons, cutting board.
Saucepan
Method Used
Put lime juice, tamarind juice, fish sauce and
sugar into saucepan.
Bring to boil, stir occasionally. Remove from heat
and set aside.
In bowl mix together the prawns, shallots, chillies,
ginger, lime leaves and coriander.
Pour cooled dressing over the salad and stir well.
Allow to stand for one or two hours in the fridge
before serving.
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