*  Exported from  MasterCook  *

                             Thai Beef Salad

Recipe By     : Grand Hyatt Erawan Bankok
Serving Size  : 4    Preparation Time :0:00
Categories    : Thai                             Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4       sl           Beef fillet (120 g)
                        Marinade:
 100       ml           White vinegar
  45       g            Sugar
   2       cl           Garlic -- finely chopped
   3       ts           Nam pla (Thai fish sauce)
 120       g            Chinese cillie paste (tau
                        -pan)
                        Dressing:
   1       c            Fresh lime juice
     1/2   c            Nam pla
   2       ts           Light soy sauce
  60       g            Fresh coriander -- finely
                        -chopped
  60       g            Shallots -- finely chopped
   1       cl           Garlic -- finely chopped
   1                    Green chilli -- deseeded
                        -and finely chopped
                        Salad:
   2       sm           Heads cos lettuce
   1       lg           Cucumber
 250       g            White cabbage -- shredded
                        -coarsely
   1       sm           Ripe pawpaw -- peeled & sliced
                        -into 5 cm long sticks
                        Fresh coriander leaves

  To cook the beef: grill the beef until med rare and set aside.
  
  To make the marinade and marinate the cooked beef: mix the vinegar,
  sugar, garlic, nam pla, and chile paste together. Slice the meat
  thinly pour over the marinade and marinate for 15 minutes.
  
  To make the dressing: combine all the dressing ingredients and set
  aside.
  
  To serve: arrange the lettuce leaves on each plate. Trim the ends
  from the cucumber and cut in half crosswise. Slice lengwise into
  thin strips. Place a small amount of cabbage on the cucumber
  strips, and roll up. Repeat with the pawpaw, rolling the pawpaw
  sticks in cucumber strips. Place the sliced marinated beef on top
  of the lettuce. Surround each serve with 3 cabbage and pawpaw
  rolls. Spoon the dressing over the beef, lettuce and the rolls.
  Top the beef with a generous serving of the coridander leaves.
  
  From: Australian Vogue Wine and Food Cookbook 94/95

  Typed by Joell Abbott 8/94.
 

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