Tiger Salad Recipes

Steps:

• In a bowl, combine cilantro, green pepper, chili pepper and scallions. Add vegetable oil and salt; toss lightly. Add a few drops of sesame oil, vinegar and more salt to taste; toss again. Pile on a plate and serve immediately; salad wilts quickly.

Steps:

• Finely chop the coriander stalks and combine with the oyster and soy sauces. Lightly season, then tip into a sandwich bag with the steak. Massage the marinade into the meat, then put in the fridge for up to 3 hrs, but at least 1 hr.
• Put the dipping sauce ingredients in a bowl, finely chop 3/4 of the coriander leaves and add them too. Taste the sauce - if you like it sweeter, add a little more sweet chilli sauce; if you prefer it more salty, add a little extra fish sauce. Set aside.
• Heat a frying pan over a high heat and, once very hot, cook the steak for 2-3 mins each side, depending on how well done you like it. Rest the steak for 5-10 mins before slicing and serving on a bed of herbs, with the sauce on the side.

Steps:

• Gently toss fruit, chile, vinegar, sugar, and ½ tsp. salt in a medium bowl to combine. Let sit until fruit is spicy and flavorful, about 10 minutes.
• Meanwhile, gather cilantro into a bundle and cut into 2"-long pieces. Transfer to a medium bowl, add scallions and celery, and toss to combine.
• Drain fruit in a fine-mesh sieve set over a small bowl; set fruit aside. Add oil, soy sauce, and lime zest to marinating liquid in bowl and whisk to combine. Pour dressing over cilantro mixture and toss to coat. Add reserved fruit and sesame seeds and toss gently to combine. Taste and season with more salt if needed.
• Transfer salad to a platter and serve with lime wedges.

Steps:

• prepare a batch of thai sticky rice (aka thai sweet rice) to serve with this salad.
• note: if you're in a hurry or on a budget, you can leave out the scallions, cuke, tomatoes,& lemon and this salad will retain it's signature flavor.
• Marinade: Mix ingredients in a ziploc and let meat marinade from 2-24 hours in liquid.
• Char grill or broil meat to med rare, about 3-4 minutes per side.
• Let rest at least 10 minutes then slice VERY thin (1/4" or less) against the grain.
• *Usevery good quality meat for this dish, you want it to be fork-tender and melt-in-your-mouth!
• Dressing: Mix all dressing ingredients together 1+ hours before serving salad.
• (Be sure to taste and make any necessary adjustments…dressing should be SPICY, Sour, Salty and a just a wee bit Sweet in that order) You may want to make extra dressing to spoon over the sticky rice.
• Salad: Pour half of dressing over the red onions, lemon and cuke in a LARGE salad bowl and let them absorb the flavor, 15+ minutes.
• Add lettuce, tomatoes, scallions and MINT along with the rest of the dressing.
• Toss the salad until all ingredients are very well coated and mixed.
• Dish Salad onto plates and top with slices of cooked beef, make sure plenty of dressing is included in each serving.
• Add a serving of sticky rice to each plate.
• Serving Suggestion: Very pretty to serve this salad on a bed of Purple Cabbage Leaves.
• Perfect Sticky Rice: Soak 1-2 pounds of Thai Sweet Rice in lukewarm water in a large bowl for 3 hours- drain& reserve water to use in steaming.
• Line bottom of bamboo steamer (the stackable sort used for veggies and such) with parchment paper (or cheesecloth sprayed with Pam).
• Fill steamer with soaked rice and cover.
• Pour rice soaking water into wok or dutch oven, add some fresh water until approx 3" depth.
• Place steamer over water in pan, bring water to boil then reduce to strong simmer-- don't let water cook away.
• Steam rice for approx 25 minutes, let sit an additional 5 minutes with lid on.
• To Make Toasted Rice Powder: Toast raw sweet rice in a saute pan on top of stove just as you would sesame seeds-- until very light golden brown.
• Use a coffee grinder, blender or food processor to grind to a fine consistency- I like mine fine as white sugar but any testure from cous cous, cornmeal, flour, etc is just fine.
• Adds an interesting, nutty and essential flavor to the dressing.

Steps:

• Whisk chiles, garlic, lime juice, fish sauce, palm sugar, and 2 tablespoons water in a large bowl.
• Let sit 5 minutes; remove chiles and garlic.
• Add kale, celery, scallions, cilantro, mint, and basil to dressing and toss to coat (salad should be very heavily dressed).
• Serve salad topped with sev and MSG and chili oil, if using.
• Do ahead:
• Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before using.