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Thai Salads

CHICKEN SALAD OR Laab Gai






 

INGREDIENTS

  • Finely ground meat

  • Half a shallot, sliced thinly

  • 8 mint leaves

  • half a lemon

  • 1 spring onion, thinly sliced

  • 1 saw leaf coriander, sliced

SEASONING

  • 1 TBS sticky rice powder (1/2 cup sticky rice stir-fried in pan without putting oil in the pan. Add a little bit of water stir until the sticky rice separates. Then pound in a mortar until it becomes a fine powder.)

  • ½ TBS Chili powder the amount of chili powder can be adjusted to your liking. If you want it spicier, add more chili powder.​

  • half a lime

  • ½ TBS fish sauce

  • ½ TSP brown sugar​

  • ​ 1 cup of water

METHOD

  • Put 1 cup of water into a pot and bring the water into a boil.

  • Then add the minced meat.

  • Use a spoon to separate the minced meat so it doesn't stick together until the meat is cooked.

  • Once the meat is cooked, remove a little bit of the water.

  • Add shallots, chili powder, fish sauce, sugar, lime and sticky rice powder. Mix well.

  • Add mint leaves, jack coriander or thai coriander and spring onions.

  • Served on a plate

PAPAYA SALAD

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INGREDIENTS

  • 1 handful grated green papaya

  • A little grated carrot for color​

  • 1 long bean, cut into 2 cm long pieces

  • 1 TBS peanuts

  • 1 TSP dried shrimp

  • 2 small tomatoes, cut into 8 pieces

  • 1-5 red or green chilies (no need to cut)

  • 1 clove of garlic

  • Mortar and pestle

SEASONING

  • ½ TBS Palm sugar

  • 1 TBS fish sauce

  • half a lime

METHOD

  • Add chilies and garlic to a mortar. Then pound with a pestle, no need to be thorough.

  • Put the seasonings into a mortar and pound with a pestle until the palm sugar dissolves.​

  • Let the seasonings come together.​

  • Then add long beans, peanuts, and dried shrimp. Pound the long beans apart.​

  • Add grated green papaya, carrots, tomatoes and mix well.​

  • Serve on a plate.

BEEF SALAD

INGREDIENTS

  • Tenderloin cut into thin pieces.

  • Pineapple cut into 1 half, then cut into small pieces.

  • 5 Cherry tomatoes, cut in half

  • 1/8 piece onion, sliced

  • Shallot, cut into 1 quarter, then thinly sliced.

  • 5 red green chilies

  • 8 mint leaves

  • 1 spring onion, cut about 1 inch long

  • 1 Celery, cut about 1 inch long

SEASONING

  • 1 TBP fish sauce

  • ½ TSP brown sugar

  • ½ TBP Chili paste

  • half a lime

METHOD

  • Add a little unsalted butter to the pan and turn on the gas.

  • Add the meat and cover when the meat is cooked.

  • Add shallots, chilies and seasonings. and mix well

  • Add pineapple, onion, tomato, spring onion, celery and fresh mint, mix well.

  • Served on a plate

GREEN MANGO SALAD




 

INGREDIENTS

  • Green mango peeled and grated into strips.

  • ​Grate the carrots a little to add color.

  • Half a shallot, thinly sliced

  • Dried shrimp

  • Crispy fish

  • Roasted Peanuts

SEASONING

  • 1  TBS fish sauce

  • ½ TBS palm sugar

  • ½ TBS Chili powder the amount of chili powder can be adjusted to your liking. If you want it spicier, add more chili powder.

METHOD

  • Add the shallots and seasonings to the pot and mix well.

  • Add dried shrimp, crispy fish and roasted peanuts. Mix well.

  • Then add all the ingredients to the pot and mix until combined.

  • Served on a plate

Sea Food Salad

INGREDIENTS

  • half a fresh lemon

  • 1-5 chilies, cut into small pieces

  • 1/4 part shallot, sliced

  • 1 clove pickled garlic, finely chopped+

  • 1/8 piece onion, sliced

  • 1/4 piece tomato, sliced

  • 1 stalk celery, into one-inch pieces

  • 1 spring onion, cut into 1-inch pieces

  • Roasted peanuts 1 teaspoon

SEASONING

  • 1TBS fish sauce 

  • 1/2 TSP brown sugar

  • 1TBS chili sauce

METHOD

  • Pour 1 cup of water into a pot and bring to a boil. Add the prepared seafood and boil until the seafood is cooked.

  • Pour out most of the water used for boiling from the pot, leaving enough water to coat the seafood.

  • Add the chili, shallots, and pickled garlic to the pot and mix well.

  • Add the fish sauce, brown sugar, chili sauce, and squeeze in the fresh lime juice. Mix well.

  • Add the prepared vegetables and roasted peanuts and mix well.

  • Serve on a plate.

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