From yikes_edoc@hotmail.com Thu Feb 3 13:51:37 2005 Date: Tue, 1 Feb 2005 14:00:47 +0000 (UTC) From: Edoc Newsgroups: rec.food.recipes Subject: Waterfall Beef Salads (3) Collection Followup-To: rec.food.cooking, rec.food.recipes Yam Neua (Mint Beef Salad) Thai Waterfall Salad Waterfall Beef, "Neua Yang Nam Tok" Yam Neua (Mint Beef Salad) by Pranee Halvorsen Servings: 2 Preparation: 20 minutes. Cooking: 10 minutes. Yum Neua is the most famous Thai salad in America. It is delicious and easy to make. You will find this dish in every Thai restaurant in America but it may come in different names depending on the chef's decision on the method of how to cook the beef. Other names are Waterfall Beef, Crying Tiger and Laab Neu. 1/2 pound beef sirloin steak 1 teaspoon ground roasted red pepper 1 tablespoon fish sauce 1-2 tablespoons limejuice 2 tablespoons chopped green onion/scallion/spring onion 2 tablespoons chopped cilantro/coriander leaves 1/4 cup mint leaves 2 shallots, thinly sliced 1/2 tablespoon chopped galangal (optional) 2 teaspoons sliced lemongrass (optional) 1 1/2 tablespoons ground roasted sticky rice or Jasmine rice Place the steak in a dish and rub both sides with 1 teaspoon of the fish sauce and marinate for 5 minute. Charcoal broil/grill/oven broil to your preferred doneness. Slice. Place the strips in salad bowl and add the rest of the ingredients on the side of a bowl. Just before serving add fish sauce, limejuice and toasted rice. Ground Roasted Rice Roast glutinous rice, jasmine rice or any long grain rice in oven at 350 F until it becomes light golden (about 5 minutes). Take out from the oven and let it cool. Then place in spice mill and blend to a fine powder. Store in an airtight container. Can be kept for three months. Source: http://www.compleatcook.com/recipes/chef/chef_50.htm Thai Waterfall Salad This is a wonderful dish that blends the juices from the meat with great flavors that create a "waterfall" when mixed, dressing the vegetables. You can use grilled beef, pork or turkey for a different variation. 3/4 pound beef skirt steak (or ground pork, beef or turkey) sea salt freshly ground black pepper 1 cup Thai basil leaves ( optional)torn into pieces 1/4 cup mint leaves, torn into pieces 1 red onion, thinly sliced 1 cucumber, peeled, seeded and thinly sliced 1/2 cup cilantro leaves, coarsely chopped 1/2 cup fresh lime juice 1/4 cup fish sauce 1 tablespoon dried red pepper flakes pinch sugar Season steak with salt and pepper and grill over medium-high heat until browned, 30 seconds each side. Let rest 5 minutes before slicing against the grain. If using ground meats, use a SMALL skillet and a medium flame and slowly cook them to retain the most moisture. Place meat and juices in a bowl. Combine warm meat with the remaining ingredients, working between your fingers to blend. Serves 4 Per serving: Calories:171 Protein:17gm Carbs: 16gm (net carbs 15) Fat:5gm Sat: 1gm Source: Larrian Gillespie, The Gladiator Diet Source:http://lowcarbdiets.about.com/library/recipes/bl-thaiwaterfall.htm Waterfall Beef, "Neua Yang Nam Tok" In Thai language, "nua" means beef, "yang" means broiled (over a charcoal burner), and nam tok is a waterfall. This dish is best cooked using a barbeque as per instructions below. The name comes from the sound the juices dripping from the beef onto the open charcoal brazier make. Click here if you're interested in our instant nam tok mix. You need a 1 pound steak, cut fairly thick. Marinade 1 tablespoon fish sauce 1 teaspoon tamarind concentrate mixed with 3 teaspoons water 1 tablespoon lime juice 1 tablespoon chopped Thai chile peppers Mix the marinade, coat the steak with it and marinade it for at least 3 hours. The steak is then barbequed, broiled or grilled until on the rare side of medium rare, cut into half inch thick strips and the strips cut into bite sized pieces. The meat can be kept cool until just before you want to eat. Remaining ingredients 1/3 cup fish sauce 1/3 cup lime juice 2-3 tablespoons chopped shallots 2-3 tablespoons chopped coriander/cilantro (including the roots if possible) 2-3 tablespoons chopped mint leaves 2 tablespoons khao koor (see below) 1 tablespoon freshly roasted/fried sesame seeds 1-3 teaspoons freshly ground dried red chilis. Khao Koor: get a medium sized wok fairly hot, and add a couple of tablespoons of uncooked rice,. Keep in movement until the rice starts to turn golden brown. Remove from the heat and allow to cool. Grind to a fairly coarse powder in a spice mill, or a mortar and pestle, or a pepper mill or a good clean coffee grinder (all of these work well but keep in mind that a coffee grinder tends to grind too fine--the powder should retain some "texture"). In a wok bring a little oil to medium high heat and add the strips of beef, immediately followed by all the remaining ingredients. Stir fry until heated through (about a minute). Serve with Thai sticky rice, or as part of a meal with pad Thai and a soup such as tom yum koong (hot and sour shrimp soup). Enjoy. This is one of our all-time favorites. Sources: http://importfood.com/recipes/waterfallbeef.html and http://www.recipegoldmine.com/worldviet/viet139.html -- Rec.food.recipes is moderated by Patricia D. Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/