GRILLED EGGPLANT SALAD (YAM MAKHEUA YAO)
This salad is a classic in central Thailand and a bestseller at Andy Ricker's Pok Pok restaurants. Charred eggplant is tossed in warmed tangy dressing, a uniquely Thai technique, then garnished with fried garlic and shallots for a dish that's both luscious and refreshing.
Provided by Andy Ricker
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Fried Garlic: Place fine-mesh strainer over heatproof bowl and set aside. Pour oil into a shallow pan, ½-inch deep. Set pan over high heat until oil is lightly bubbling, about 2 minutes. Meanwhile, place garlic cloves in a food processor and pulse to roughly chop. Add garlic to the oil and immediately turn heat to low. Cook 3-4 minutes, stirring the entire time to prevent garlic from burning.
- When garlic is light golden brown and the bubbling has slowed, turn off heat. Strain the garlic, reserving the flavorful oil in the bowl. Gently shake the strainer to remove as much oil as possible, then drain and cool the garlic on paper towels in an even layer. Garlic will crisp as it cools. Makes about ¼ cup fried garlic and ½ cup garlic oil. Storage: Fried garlic can be stored in a container, uncovered, at room temperature for up to 2 days. Alternatively, place into an airtight container with a silica gel packet (available online) to store for several weeks. Garlic oil can be stored in an airtight container at room temperature for up to two weeks.
- Fried Shallots: Place fine-mesh strainer over heatproof bowl and set aside. Pour oil into a shallow pan, ½-inch deep. Set pan over high heat until oil is lightly bubbling, about 2 minutes. Meanwhile, slice the shallots by peeling, cutting in half, then thinly slicing with the grain into a julienne. When the oil is bubbling, turn heat to low, add the shallots, and stir. Don't rush the process with high heat: cook, stirring and scraping the sides occasionally, adjusting the heat to maintain a gentle sizzle, 5-10 minutes.
- When the oil stops bubbling and the shallots are starting to brown but still look raw, turn off heat. The residual heat will continue cooking the shallots. Continue stirring and flipping the shallots until they are a deep golden brown and crispy, another 1-2 minutes. Strain the shallots, reserving the flavorful oil in the bowl. Cool the shallots on paper towels in an even layer. Shallots will crisp as they cool. Makes about ¼ cup fried shallots and ½ cup shallot oil. Storage: Fried shallots can be stored in a container, uncovered, at room temperature for up to 2 days. Alternatively, place into an airtight container with a silica gel packet (available online) to keep fresh for several weeks. Shallot oil can be stored in an airtight container at room temperature for up to two weeks.
- Eggplants: Preheat charcoal grill according to grill directions to medium heat, about 30 minutes. Once the coals have begun to turn gray but are still flaming, place the eggplants directly on the coals. Cook, turning frequently, until the skin has almost completely blackened and the flesh is very soft, about 4 minutes; the goal is to fully char the skin before the flesh gets mushy. When they're ready, a knife should meet almost no resistance when the eggplant is poked. Alternatively, eggplants can be roasted over the burner of a stove: turn frequently until the skin has blistered and blackened.
- Salad: Julienne the shallot into long strips, thinly slice chiles into rings, and roughly chop boiled egg. Set aside. Meanwhile, remove charred eggplant from the grill or stove. Place in a shallow bowl and cover bowl with plastic wrap to steam the eggplants for easier removal of the charred skin, 5-10 minutes.
- Dressing: In a medium saucepan over medium heat, add fish sauce, palm sugar simple syrup, lime juice, and sliced chiles. Heat the mixture just until it's warm to the touch, 15 seconds. Peel off and discard the skin of the eggplants. (It's fine to leave bits of charred skin; they will add to the smoky flavor of the dish.) Cut peeled eggplants into 1-inch pieces and place into the warm dressing. Stir gently, then stir in the julienned shallots.
- Assembly: Transfer eggplant mixture to a serving platter. Garnish with dried shrimp, chopped egg, fried garlic, fried shallot, and a few cilantro leaves. Serve.
YAM NEUA YANG
Sliced Grilled beef sirloin salad with mint and red grape. The smokey grilled beef flavor blend in with the sweetnes of palm sugar and juice from red grape with light salty flavor of fish sauce and the sour of limejuice.
Provided by Cunuck
Categories Lunch/Snacks
Time 30m
Yield 1 Salad, 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Place the steak in a dish and rub both sides with 1 teaspoon of the fish sauce, and marinate for 10 minutes. On a medium/hige charcoal grill, grill to medium rare. Slice, Combine Crushed Red Pepper, Fish Sauce, LimeJuices, Palm Sugar, Green Onions, Kafffir Lime Leaves, Mint, Shallots, Galangal, LemonGrass, and Red Grapes. Serve.
Nutrition Facts : Calories 570.2, Fat 36.9, SaturatedFat 14.7, Cholesterol 152, Sodium 820.4, Carbohydrate 13.7, Fiber 0.9, Sugar 7.1, Protein 44.7
YUM NUA - THAI BEEF SALAD
This is my mom's specialty. I hated it as a little kid, but now I adore it and make it often. It was hard to nail my mom's recipe down to measurements, but we figured that this was the closest we could get without saying "eyeball" it. The flavors are the classic Thai mix of salty, sour, sweet and spicy.
Provided by shimmerchk
Categories Meat
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Start making the dressing by crushing the minced garlic and bird chili peppers together against the cutting board with the flat side of your knife to make a paste.
- Put this paste in a small bowl and add lemongrass, fish sauce, lime juice, and sugar.
- Whisk together to combine and set aside.
- To cook the steak, heat oil in a skillet over medium high heat.
- Sear the steak on one side and continue to cook 5-6 minutes.
- Turn over steak and cook for another 5 minutes or until medium rare or medium.
- Remove from heat and let stand on cutting board for 5 minutes.
- After meat has rested, slice steak very thinly.
- In a large bowl, add beef (and any juices left on cutting board), mint, shallots, cilantro and cucumber.
- Pour the dressing on top and toss gently.
- Line a serving platter with romaine leaves and pile beef salad on top.
- Serve with rice if desired.
Nutrition Facts : Calories 373.4, Fat 21.6, SaturatedFat 7.7, Cholesterol 91.8, Sodium 1488, Carbohydrate 19.1, Fiber 3, Sugar 6.6, Protein 27.7
More about "yam neua recipes"
YUM NUA ( SPICY THAI BEEF SALAD ) - BASIL AND BUBBLY
Web Mar 14, 2020 ¼ Cup Cilantro Leaves and Stems loosely packed 6 Garlic Cloves Peeled ½ Serrano Pepper 2 Tablespoons Fish Sauce 2 …
From basilandbubbly.com
4.8/5 (5)Category SaladCuisine ThaiTotal Time 1 hr 20 mins
From basilandbubbly.com
4.8/5 (5)Category SaladCuisine ThaiTotal Time 1 hr 20 mins
- In a food processor, combine all of the ingredients for the marinade. Pulse until everything is combined - 3 or 4 times. Place the steak into a medium container and pour the marinade on top, tossing the steak to make sure it is entirely coated. Let sit for an hour.
- While the steak is marinating, combine all of the ingredients for the dressing in a food processor. Pulse until everything is combined an the sugar has dissolved- 7 or 8 times, then place the dressing in the fridge to cool down while you prepare everything else ( optional, but I like a nice chilled dressing with this salad. )
- Set a skillet over medium high heat to warm up. Once the skillet has heated up, remove the steak from the marinade and place in the hot pan. Cook the steak for 5 minutes, then flip and cook for 5 more minutes for medium rare. Remove the steak from the pan and set aside to rest for 10 minutes.
- While the steak is resting, prepare the salad. Tear up the head of the romaine over a large serving platter, and set the halved cherry tomatoes on top of the romaine. Add the red onion shavings, green onion slices, and mint to the platter, then drizzle the dressing on top of all of it. Toss lightly to coat.
YAM NEUA (GRILLED THAI BEEF SALAD) • CURIOUS CUISINIERE
Web Jun 12, 2017 Yam Neua (also written yum nua) is a classic Thai salad that is incredibly simple to put together. Most of the salad ingredients are …
From curiouscuisiniere.com
Cuisine Asian, ThaiCategory DinnerServings 4Total Time 25 mins
From curiouscuisiniere.com
Cuisine Asian, ThaiCategory DinnerServings 4Total Time 25 mins
- Preheat your grill (or skillet) to a high heat. (Roughly 450F. You should be able to hold your hand a few inches from the cooking surface for 3-4 seconds.)
- Sprinkle steak generously with salt and pepper. Grill until your desired doneness is reached. (About 5 minutes on each side for medium. Actual cooking time will depend on the thickness of your steak and the heat of your grill)
- Remove the steak from the grill and let rest for 5-10 minutes before slicing thinly against the grain into bite size pieces.
THAI BEEF SALAD RECIPE (YAM NEUA) » TEMPLE OF THAI
Web Mix garlic, chiles, fish sauce, lime juice, and sugar in a small bowl. Add the sliced meat and toss with the cucumbers and shallots. Taste and add more fish sauce if desired. Make a bed of the lettuce on a serving plate. Place …
From templeofthai.com
From templeofthai.com
EASY AUTHENTIC THAI BEEF SALAD RECIPE - NAM TOK NUA
Web Authentic Nam Tok Neua, a particular Thai Beef Salad Recipe is markedly different from Western Style Salads. Nam Tok is made by marinating the meat, cooking it, slicing it and then finishing by warming up in it’s …
From tastythais.com
From tastythais.com
YAM NEUA WITH BASIC SOUS VIDE FLANK STEAK - ANOVA …
Web Up to 4% cash back Yum Neua is one of the favorite dishes I learned to make in my culinary expeditions to Thailand. A fantastic combination of flavor sensations - salty, sweet, sour, spicy, and umami - this salad is an exotic trip …
From
From
YAM NEUA (THAI BEEF SALAD – AN EXOTIC TRIP IN EVERY BITE)
Web Jan 9, 2018 Instructions. Preheat the grill or light the charcoals. While the coals are heating, combine 2 tsp brown sugar, salt, and white pepper in a small bowl. When the coals are blazing hot, cook the sirloin tips on the …
From veggiesbycandlelight.com
From veggiesbycandlelight.com
YUM NUA (THAI BEEF SALAD) RECIPE | BON APPéTIT
Web Jul 20, 2020 Toss tomatoes, shallot, scallions, lemongrass, chiles, garlic, cilantro, mint, 1 lb. cucumbers, and 1 tsp. rice powder in a medium bowl to combine. Drizzle half of dressing over and toss to coat....
From bonappetit.com
From bonappetit.com
THAI BEEF SALAD (YAM NEUA) | ASIAN INSPIRATIONS
Web 1 tsp lemongrass (finely chopped) 1 tbsp oil pinch of salt and pepper 2 tbsp fish sauce 2 tbsp sugar 3-4 tbsp lemon / lime juice ½-1 tsp dried chillies 2 tbsp toasted rice (coarsely grounded) 10 mint leaves (roughly torn) 1 …
From asianinspirations.com.au
From asianinspirations.com.au
THAI BEEF SALAD (YAM NEUA) RECIPE | EAT YOUR BOOKS
Web Thai beef salad (Yam neua) from The Milk Street Cookbook (2017-2021): The Definitive Guide to the New Home Cooking, Featuring Every Recipe from Every Episode of the TV …
From eatyourbooks.com
From eatyourbooks.com
THAI SPICY BEEF SALAD - YAM NEUA YANG - YOUTUBE
Web Jan 10, 2010 Thai Beef Salad Recipe Video. Also called Spicy Thai Grilled Beef Salad or Yam Neua (Yum Neua, Yum Neua, Yam Neua Yang) in Thai. This dish is very fast and e...
From youtube.com
From youtube.com
HOW TO MAKE THAI SPICY BEEF SALAD - YUM NEUA - YOUTUBE
Web How To Make Thai Spicy Beef Salad - Yum Neua | Authentic Thai Food | Family Recipe #2 Amy from World of Thai Food present how to make a Yam Neua recipe that has been …
From youtube.com
From youtube.com
RECIPE THAI SPICY BEEF SALAD, COOKING CLASS PHUKET | BRASSWOK.COM
Web Scoop the mixture out into a bowl. Add lime juice, fish sauce, and stir until the sugar dissolves. When ready to serve, slice the beef thinly and transfer to a salad bowl. Add …
From brasswok.com
From brasswok.com
PANANG NEUA (THAI PANANG BEEF CURRY) RECIPE - SERIOUS EATS
Web Aug 24, 2020 For the Curry: Remove and discard the mid-rib from the makrut lime leaves; set half of the leaves aside. Stack remaining makrut lime leaves, fold in half widthwise, …
From seriouseats.com
From seriouseats.com
STUFFED SWEET POTATOES (5 WAYS!) - WHOLESOME YUM
Web 2 days ago Line baking sheet with foil or parchment paper. Place potatoes onto the prepared baking sheet. Use a fork or knife to pierce small holes all over the sweet …
From wholesomeyum.com
From wholesomeyum.com
THAILAND: YAM NEUA YANG – NOTES FROM A MESSY KITCHEN
Web Mar 29, 2017 Thailand: Yam Neua Yang – Notes From a Messy Kitchen Ingredients Adjust Servings: Nutritional information 335 calories 14 fat 40 protein 13 carbs Bookmark …
From notesfromamessykitchen.com
From notesfromamessykitchen.com
SPICY THAI BEEF SALAD WITH MIZUNA (YAM NEUA) - THE DAILY MEAL
Web The few dishes not included in its pages were some of my favorites: spicy meat salads like Laab and Yam Neua from Isaan, where I spent two weeks living with a family in a small …
From thedailymeal.com
From thedailymeal.com
YAM NEUA (THAI GRILLED BEEF SALAD) - THE SPICED LIFE
Web Nov 4, 2008 Let the steak sit for 10 minutes and then slice thinly across the grain. Toss the salad ingredients together. Whisk together the dressing ingredients. It should be …
From thespicedlife.com
From thespicedlife.com
THAI SPICY BEEF SALAD RECIPE | YUM NEUA — WORLD OF THAI FOOD
Web Jan 30, 2021 Yum Neua, or Thai Spicy Beef Salad Recipe (Serve 4) 300 g Beef tenderloin . 3 tbsp Seasoning Soy sauce. 1 Cucumber halved, sliced thinly. 1-2 Tomato sliced …
From worldofthaifood.com
From worldofthaifood.com
THAI BEEF SALAD RECIPE (LAAB NEUA) » TEMPLE OF THAI
Web Preparation Chop beef fine, if necessary. Combine with lime juice, fish sauce, galangal powder and shallots. Heat a skillet or wok and cook meat until no longer pink. Remove …
From templeofthai.com
From templeofthai.com
STICKY-SPICY GLAZED SWEET POTATOES RECIPE | BON APPéTIT
Web 7 hours ago Preparation. Step 1. Place a rack in middle of oven; preheat to 375°. Whisk ¼ cup pure maple syrup, 2 Tbsp. apple cider vinegar, 2 Tbsp. hot chili paste, 1 Tbsp. soy …
From bonappetit.com
From bonappetit.com
CAMOTES ENCACAHUATADOS (SWEET POTATOES WITH PEANUT SAUCE) …
Web 3 hours ago Preheat oven to 375 F. 2. In a large bowl, toss your sweet potatoes with salt and oil; rub to coat evenly and place them on a baking sheet with about a 1/2 inch of …
From today.com
From today.com
CHRISTOPHER KIMBALL’S MILK STREET | RECIPES, TV AND COOKING TIPS
Web Best Thai Beef Salad (Yam Neua) Recipe - How to Make Thai Beef Salad (Yam Neua) This popular Thai beef salad (yam neua) is prized for its intensely flavored meat. Our recipe …
From 177milkstreet.com
From 177milkstreet.com
You'll also love