Thai-salads

Thai Salads

Boiled Eggs with Ham Spicy Salad



	Ingredients:
	For 2 servings
	5 eggs		,boiled for 4 minutes and peeled
	10 red onion		thinly sliced
	10-15 fresh chillies		thinly sliced
	200 g. (7 oz.) ham,		cut into stripes
	2 tbs.		carrot,boiled and cut into small match sticks
	2 tbs.		fish sauce
	1 1/2 tbs.		lime juice
	1/2 cup		mint leaves coriander leaves and lettuce for garnishing


	Preparation: 1. Cut the eggs into quarters. Arrange them in the serving plate. 2. Arrange ham , carrots, red onion and chillies on top of the eggs. 3. Mix the fish sauce with lime juice. Pour over the salad ingredients. Top with mint leaves. 4. Serve with coriander leaves and lettuce.

Fried Bananas



	Ingredients:
	For 4 servings
	8-10		small bananas, peeled and each cut into 3-4 pieces lengthwise
	1 1/2 cups		multi-purpose flour
	1/2 cup		mature coconut, finely grated
	1/2 cup		water
	1/2 cup		sugar
	1 tsp.		salt
	3 tbs		sesame seeds


	Preparation: 1. In a mixing bowl, using your hands mix the flour and grated coconut together until mixed well. Add sugar and salt to the mixture. 2. Add water and sesame seeds. Mix all the mixture well. Add more water if the batter appears too dry. 3. Dip the bananas into the batter, and allow them to sit. 4. Heat oil in a deep-frying pan over medium heat. When the oil is hot, deep-fry the bananas until golden brown. 5. Serve the bananas while they are hot. Sprinkle with sesame seeds if desired. Note : Taro or sweet potato can also be used instead of banana. Palm oil helps reducing the excess fat when deep fried.

Mixed Salad with Curry Peanut Sauce



	Ingredients:
	For 2 servings
	1/2 head		lettuce, medium size
	1		tomato, thinly sliced
	1/2 cup		beansprouts
	2 tbs.		tofu cake, sliced into small pieces (optional)
	1		hard boiled egg, sliced
	1/2 cup		fried potato chips


	Preparation: 1. Clean the vegetables and drain well. 2. When serving, arrange the vegetables, tofu, boiled egg and chips in a serving plate. 3. Dress with Curry Peanut Sauce ( Nam Jim Moo Satay) . Note : This dish is suitable for vegetarian menu.

Spicy Bamboo Shoot Salad



	Ingredients:
	For 2 servings
	1 1/2 cups		bamboo shoots, boiled and cut into small strips
	1/2 tbs		garlic, grilled and finely chopped
	1/2 tbs		shallot, grilled and finely chopped
	1 tbs.		spring onions, finely chopped
	1 tbs.		uncooked sticky rice grains
	1 tbs.		lime juice
	2 tbs.		fish sauce
	1 tsp.		chilli powder
	;		mint leaves for garnishing


	Preparation: 1. Shred the bamboo shoots with a fork. Set aside. 2. Dry fry the sticky rice grains using medium heat. Then, pound it and set aside. 3. Using a mixing bowl, mix the bamboo shoots, fish sauce, lime juice, garlic, shallot, roasted rice, chilli powder and spring onions together. Adjust the flavor as desired. 4. When serving, garnish with mint leaves. Note : This typical North-eastern dish should be served with steamed sticky rice.

Spicy Banana Bud Salad



	Ingredients:
	For 4 servings
	3 cups		raw banana buds, peel and use only the inside part
	1 cup		minced pork or chicken, boiled
	1/2 cup		grated coconut, roasted
	2 tbs.		shallot, finely chopped
	2 tbs.		garlic, finely chopped
	2 tbs.		roasted chilli paste
	1 1/2 tbs		fish sauce
	1 1/2 tbs		lime juice
	1 tbs.		sugar
	4 tbs.		vegetable oil


	Preparation: 1. Put the grated coconut in a pan with no oil. Stir over low heat until golden. Set aside. 2. Soak the raw banana buds in a cup of lime juice. Then slice into small pieces. 3. In a frying pan, heat 2 tablespoons of oil. Add shallot and saute until golden. Remove and set aside. 4. In a frying pan, heat another 2 tablespoons of oil. Add garlic and saute in the hot oil until golden. Remove and set aside. 5. In a large mixing bowl, mix the roasted chilli paste, sugar and lime juice together. Add the boiled pork or chicken, banana shoot and fish sauce. Stir well. 6. Add roasted coconut, sauted garlic and sauted shallot. Stir well. 7. When serving, garnish with mint leaves and red chillies. Note : Prawn crackers or crispy fish crackers are recommended to be served with this dish. They are available in various oriental grocer shops.

Spicy Cucumber Salad with Salted Crab



	Ingredients:
	3		salted crabs, cleaned well and drain
	1		cucumber, grated lengthwise
	3		small tomatoes, cut into halves
	3		fresh chillies
	3		long beans, cut into 2 cm. (1 inch) long pieces
	2 tsp.		garlic, finely chopped
	2 tbs.		lime juice
	2 tbs.		fish sauce
	1 tbs.		palm sugar
	5		morning glory, for side dish 1/4 cabbage, for side dish


	Preparation: 1. In a mortar, use a pestle to pound garlic and fresh chillies together. Gradually add cucumber, long beans, and salted crabs. Alternately pound and turn with a spoon until mixed well. 2. Season with lime juice, fish sauce, and palm sugar. Just before removing the mixture from the mortar, add tomatoes and toss well. 3. When serving, accompany with fresh morning glory and cabbage. Note : Usually served with either steamed sticky rice or Chinese spaghetti.

Spicy Eggplant Salad



	Ingredients:
	For 2 servings
	1 1/2 cups		eggplants, grilled
	1/4 cup		shallots, grilled
	2 tbs.		garlic, grilled
	2 tbs.		dried chillies, brown
	1/4 tsp		salt
	4 tbs.		vegetable oil
	1 tbs.		spring onion, cut into 2.5 cm. (1 inch) long pieces
	1 tbs.		coriander leaves
	2 tbs.		shallots, finely chopped
	2		hard boiled eggs
	1/4		mint leaves


	Preparation: 1. Remove the dark skin of the grilled eggplants, shallots and garlic. 2. In a mortar, pound together the eggplants, shallots, garlic and dried chillies. Add salt and pound until all mixed well. 3. In a frying pan, heat the oil and saute the chopped shallots until crispy and golden. Remove and set aside. In the same oil, add the mixture from step 2 and stir-fry for 20 seconds. Add spring onion, coriander leaves and half of the mint leaves. Remove. 4. When serving, garnish with mint leaves and crispy shallots. Accompanied with steamed sticky rice and hard boiled eggs. Note : The eggplants, shallots and garlic can be dry fried in a pan instead of grilled.

Spicy Fresh Mushroom Salad



	Ingredients:
	For 2 servings
	50 g. (1 1/2 oz.)		fresh mushrooms, cleaned and cut into small pieces
	1/4 cup		onion, cut into small dices
	1 tbs.		carrot, cut into small dices
	4		fresh chillies, cut into strips
	2 tbs.		garlic, finely chopped
	1 tbs.		lime juice
	1 tbs.		fish sauce
	1/2 tsp.		sugar
	1 tbs.		chilli sauce
	1/2		tomatoes, sliced into pieces for garnishing


	Preparation: 1. In a mortar, pound the garlic and fresh chillies together. Then, set aside. This is the garlic mixture. 2 In a mixing bowl, mix together the garlic mixture, lime juice, fish sauce, sugar and chilli sauce together. Stir until well blended. This creates a spicy juice. 3. In a serving dish, place the onion, carrot, tomatoes and mushrooms. Then, top with the spicy juice. Note : This dish is suitable for low calorie diet. It contains only 80 calories.

Spicy Marinated Pork Salad



	Ingredients:
	For 4 servings
	500 g. (1 lb.)		pork
	2 tbs.		lime juice
	4 tbs.		fish sauce
	4 tbs.		spring onion, finely chopped
	4 tbs.		shallot, finely chopped
	1 tsp.		chilli powder
	2 tsp.		sticky rice grains, browned
	1/2 cup		mint leaves

Preparation:

1. Charcoal grill the pork until it is done. Slice into pieces.
2. In a mixing bowl, toss all ingredients together.
3. Serve with fresh vegetable as side dishes. For example, morning glory, long beans, cabbage, and mint leaves.

Note : Beef serlion can also be used instead of pork.

Spicy Mixed Salad



	Ingredients:
	For 4 servings
	1/2 cup		pork, thinly sliced into pieces, boiled
	1/2 cup		prawn, clean, remove back vein, slit lengthwise, boil
	1/2 cup		pork liver, cut into small pieces, boiled
	1/2 cup		pork skin, cut into small pieces, boiled
	1/4 cup		chicken breast, boiled and sheredded
	5		quail eggs, boiled
	1/2 cup		vermicelli, cut into 4 cm. (1 1/2 inch) long pieces, soaked in water until soft, boiled.
	1/2 cup		dried mushroom, soaked in water and cut into pieces
	2 tbs.		pickled garlic, cut into small pieces
	1/2 cup		carrot, cut into small matchsticks
	1/2 cup		cucumber, cut into small matchsticks
	1/2 cup		white greens, cut into bite-size pieces
	1/2 cup		mint leaves
	5		fresh chillies, cut into long strips
	2 tsp.		garlic, finely chopped
	2		coriander roots, chopped
	2 tbs.		fish sauce
	1 1/2 tbs.		sugar
	1/4 tbs		salt
	3 tbs.		lime juice


	Preparation: 1. In a mortar, pound the fresh chillies, garlic and coriander roots. Set aside. 2. In a large mixing bowl, mix together fish sauce, sugar, salt, lime juice with the mixture from step 1. Mix thoroughly. Adjust the flavour. This creates the spicy dressing. 3. Add pork, liver, pork skin, prawn and chicken. Toss gently. Add vermicelli, mushroom, carrot, cucumber, white greens, and mint leaves. Toss gently until mixed well. 4. When serving, garnish with mint leaves, fresh chillies, pickled garlic and quail eggs. Note : Vermicelli should be soaked in water until soft before boiling. This reduces the boiling time and the vermicelli will not be over swollen.

Spicy Northeastern-style Minced Pork Salad



	Ingredients:
	For 2 servings
	200g. (7 oz.)		minced pork or minced beef
	1 tbs.		uncooked sticky rice grains
	2 tbs.		sawtooth coriander, finely chopped
	2 tbs.		spring onion, finely chopped
	2 tbs.		shallot, finely chopped
	1-2 tsp.		chilli powder
	1 tbs.		fish sauce
	1 tbs.		lime juice
	3 tbs.		boiled water
			mint leaves for garnishing


	Preparation: 1. In a pot, bring water to a boil, add minced pork or beef. Stir over medium heat until the meat is thoroughly cooked. Remove. 2. In a pan with no oil, add the uncooked sticky rice grains and stir over a low heat until the rice becomes golden brown. Remove and pound roughly. 3. Add the pounded rice (from step 2) , chopped sawtooth coriander, shallot and spring onion to the beef or pork. Toss well and season with chilli powder, fish sauce and lime juice to taste. 4. Sprinkle with chopped spring onion and mint leaves for garnish. Note : In Thailand, "Larb" is usually served with steamed sticky rice and fresh vegetables such as morning glory, lettuce and long beans.

Spicy Northern-style Chicken Salad



	Ingredients:
	For 2 servings
	150 g. (5 1/2 oz.)		chicken breast, boiled and shredded
	1 tsp.		garlic, finely chopped and pounded
	2 tbs.		shallot, finely chopped
	1 tbs.		lemongrass, sliced into 2 cm. (1 inch) long pieces
	2 tbs.		spring onion, finely chopped
	2 tbs.		coriander leaves
	1 tsp.		chilli powder
	1 1/2 tbs		fish sauce
	2 tbs.		lime juice
	1 tbs.		palm sugar


	Preparation: 1. In a mixing bowl, mix the garlic, fish sauce, lime juice, chilli powder and palm sugar together. This create the spicy dressing. 2. Add all the ingredients to the spicy dressing. Toss until all mixed well. 3. When serving, garnish with coriander leaves. Note : This is a common northern dish. "Jin" in Northern Thai dialect means small pieces. Jin Gai is small pieces of chicken.

Spicy Northern-style Pork Sausage Salad



	Ingredients:
	For 2 servings
	200 g. (7 oz.)		Northern-style pork sausages
	1/4 cup		onion, thinly sliced
	2 tbs.		lime juice
	2 tsp.		garlic, finely chopped
	5		fresh chillies
	2 tsp.		fish sauce
	1 tbs.		chilli sauce
	1 tsp.		tomato, thinly sliced mint leaves, for garnishing


	Preparation: 1. Boil the sausage until cooked. Then, slice into thin pieces. 2 In a mortar, pound the garlic and fresh chillies together. 3. Using a mixing bowl, mix together the garlic, fresh chillies, chilli sauce, lime juice, fish sauce, and sugar. This creates the spicy dressing. 4. In a serving dish, top the sausages and bed of tomatoes and onions with the spicy dressing. 5. When serving, garnish with mint leaves and fresh chillies. Note : Any pork or chicken sausages can also be used for this dish

Spicy Prawn Salad with Lemongrass



	Ingredients:
	For 2 servings
	200g. (7 oz.)		prawns
	2 tbs.		lemongrass, finely chopped
	3-5		fresh chillies, finely chopped
	2 tbs.		shallot, finely chopped
	2 tbs.		kaffir lime leaves, finely chopped
	1 tbs.		lime juice
	3 tsp.		fish sauce
			mint leaves for garnishing


	Preparation: 1. Clean the prawns and remove the back vein. Slit the prawn lengthwise without cutting in half. Boil until just cooked and set aside. 2. Mix lemongrass, lime juice, chillies, fish sauce, shallot, kaffir lime leaves and mint leaves together in a small bowl. This creates the spicy dressing. 3. Pour the spicy dressing over the prawns. 4. Garnish with mint leaves. Note : Typically, Thai people use semi-cooked prawns for this particular dish.

Spicy Vermicelli Salad



	Ingredients:
	For 2 servings
	50g. (1 1/2 oz.)		minced pork
	80g. (2 1/2 oz.)		vermicelli
	2 tbs.		shallot, finely chopped
	1/2		onion, finely chopped
	1/2 stalks		spring onion, finely chopped
	2 tbs.		roasted peanuts
	2-3		fresh chillies, finely chopped
	2 tbs.		fish sauce
	3 tbs.		lime juice
	1 tbs.		sugar
			Chinese celery leaves, for garnishing


	Preparation: 1. Soak the vermicelli in water until softened. Then, boil in water until cooked. Remove from water. 2. Boil the minced pork until cooked. Then remove. 3. In a mixing bowl, mix the pork and vermicelli with shallot, onion, spring onion, chillies, fish sauce, lime juice and sugar. Adjust the flavor as desired. It should have a salty, spicy, and sour taste. 4. When serving, sprinkle with peanuts and garnish with Chinese celery Note : " Woon Sen " or vermicelli can also be substituted by packed instant noodle for different flavor.

Spicy Winged Beans Salad



	Ingredients:
	For 2 servings
	100g. (3 1/2 oz.)		pork, sliced
	150g ( 5 1/2 oz.)		winged beans
	2 tbs.		roasted peanuts, slightly pounded
	1/4 cup		coconut milk
	2 tbs.		fish sauce
	2 tbs.		lime juice
	1		dried chilli, grilled
	2		shallots, grilled
	1		garlic, grilled
			boiled prawns and roasted grated coconut for garnishing


	Preparation: 1. Using a pot, put the winged beans into the vigorously boiling water for 3 minutes. Then, remove and soak the boiled winged beans in cold water. Slice into stripes. 2. Boil the coconut milk and remove from the pot. 3. In a mortar, pound the dried chilli, shallot, and garlic until blended well. This becomes the chilli mixture. 4. Mix the fish sauce and lime juice with the chilli mixture. This becomes the spicy juice. 5. Add winged beans, sliced pork, and coconut milk to the spicy juice. Adjust the seasonings as desired. 6. Sprinkle in the peanuts and grated coconut. Stir well. 7. When serving, garnish with prawns and grated coconut. Note : Hard boiled eggs can be also added to this dish.