Thursday, March 3, 2011

Khmer Beef Salad


You can grill the beef first to medium rare or cook meat in boiling water to medium rare. Let the meat rest for 5 minutes before you slice it.

1 lbs of beef steak thinly sliced
2 T of minced lemongrass
3 Kiffir lime leaves, thinly sliced
2 Thai chilies minced
2 to 3 T of lime juice
1 small shallot thinly sliced
1/2 red or yellow bell pepper thinly sliced
2 T of fish paste (prahok)
2 T of sliced shallot or red onion
2 T of fish sauce
1 T of roasted rice
2 cloves of minced garlic

Garnish with
A handful of chopped mints
A handful of Thai basil
A handful of Vietnamese mint
A handful of bean sprouts
And 2 cups of chopped romaine lettuce

How to put the salad together
After you done grilling or boiling the meat, let the meat rest before you cut it.
Put the meat in a big bowl, mix all the ingredients together and adjust the taste to your liking.
Before serving add all the garnish ingredients and serve as cold salad or with rice.

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