Thai Yam Salad Recipes

Steps:

• Mix dressing together.
• Pour over other ingredients; mix well.
• Serve chilled or warm.
• Cooking time is for baking the yams.

Steps:

• Steam catfish till done and let cool.
• Remove flesh and crumble into small bite-sized pieces and spread.
• (If thick,then inside will not be crispy) Heat oil at medium heat and deep fry the catfish crumbs.
• Fry until golden brown, remove and drain oil from crumbs using kitchen towel.
• In a mixing bowl, mix sugar, fish sauce and birdeye chili.
• Add mangoes, shallot, groundnut and mix well.
• Serve on lettuce and garnish with coriander.

Steps:

• Prepare grill (or preheat broiler).
• Halve tenderloin horizontally to form 2 approximately 1-inch-thick pieces.
• Rub both sides of each piece with black pepper, pressing it into meat.
• Grill beef on an oiled rack set 5 to 6 inches over glowing coals 5 to 8 minutes on each side for medium-rare.
• (Alternatively, broil beef on oiled rack of a broiler pan about 3 to 5 inches from heat 6 to 7 minutes on each side for medium-rare.) Transfer beef to a cutting board and cool 30 minutes (I actually prefer it warm).
• If desired, chill beef, loosely wrapped, at least 2 hours and up to 1 day to facilitate thin slicing.
• But beef across grain into very thin slices.
• In a large bowl stir together lime juice, fish sauce, sugar, and chilies until combined will (sugar should be dissolved if using).
• Add beef, shallots, scallions, coriander, and mint and toss will.
• Score cucumber lengthwise with tines of a fork and cut crosswise into thin slices.
• Arrange cucumber around edge of a platter and mound beef salad in center.
• Garnish beef with coriander sprig and serve with rice.

Steps:

• In a large bowl, gently mix all ingredients.
• Cover and chill.

Steps:

• For the dressing:.
• Stir together the liquids with the sugar. Lightly crush & add the chilis & shallots to the liquid. Will taste hugely overwhelming - no worries. It is balanced by the tofu.
• For the salad:.
• Heat the oil over a medium-high flame in a large skillet. Author suggests cast iron - I use French stainless. Dry the tofu. Brown the tofu in the skillet - about 5 minutes a side. Flip and brown on the other side. Remove to drain on paper towels. Season with salt and pepper.
• Slice the tofu (when cool enough to handle) thinly, about 1/8" or so.
• Toss the tofu and all remaining ingredients with the dressing. Alternatively drizzle with dressing or serve the dressing on the side in little bowls to dip a bite at a time (my fav).
• Garnish with cilantro and serve.