ASEAN Life Vol: 2 March - May 2014 - Page 42

recipe Thai Beef Salad Thailand This easy-to-make healthy recipe is a sure-fire way to lose some of that unwanted weight while enjoying such a delicious treat. The Thai Beef Salad is an explosion of flavors that will surely captivate your senses once you take that first bite. Ingredients: 1/2 kg of beef, sliced © Christy- Fotolia 1 clove of garlic, chopped crab 1 tbsp brown sugar 1 tbsp grated ginger 1 onion, sliced thinly 2 red chillies, sliced lengthwise and deseeded © uckyo- Fotolia 1 small cup of roasted peanuts, preferably chopped 1 1/2 tbsp lime juice Singaporean Chili Crab Singapore T his intensely popular Singaporean dish was created in 1950 by For the sauce: 5 tablespoons tomato catsup (ketchup) Ngee, her husband. The combination of flavors as well as the heat 1 cup water brought upon by the chili makes this a favorite not only among Singaporeans but 1 1/2 tsp flour for all food lovers around the world. Salt and sugar to taste For the dish: Mix the ingredients for the sauce in a separate bowl. 1 lb. or 1/2 kilo (one pound or 500 grams) mud crabs Turn your stove on high and heat your wok or pan with the oil in it. For about 45 ml or 3 tbsp vegetable oil a minute, stir-fry the garlic, then the chopped chilies and continue stir-frying 1 egg until the aroma is released. Add the mud crabs and stir until the shell changes 6-8 cloves of garlic, chopped color. Add the sauce mix and continue cooking. Break the egg into the wok and 8 red chillies, chopped stir gently until cooked, pour the lemon juice and add the spring onions. Toss Juice of half a lemon the sauce over the crabs to cover them before serving. 2 spring onions, chopped Tsp = teaspoon(s) Tbsp = tablespoon(s) Pcs = pieces 42 MAR-APR 2014 200g cherry tomatoes, sliced into halves beef salad 1 tbsp Thai fish sauce 1 tsp soy sauce Madam Cher Yam Tian, a Singaporean chef and Mr Lim Choon Instructions: 1 tbsp sesame oil Cilantro for garnishing (optional) 1 bunch each of mint, coriander and Thai basil (leaves only) 1 cucumber, sliced thinly 4 Kaffir lime leaves, sliced thinly Instructions: In a bowl, combine the fish sauce, sugar, lime juice, soy sauce, sesame oil, garlic as well as the ginger for the beef marinade. Set aside half of the marinade and add the beef slices to the rest. Cover the bowl containing the beef with plastic wrap and let it sit in the refrigerator for about two hours. In a non-stick pan, grill the beef for about a minute or two on each side, depending on how well you like your meat done. Once grilled, cover with foil and let the meat rest for 10 minutes. Finally, in a large bowl, add the onions, cucumber, tomatoes, mint, coriander, chilli, basil, lime leaves and the peanuts. Add the meat into the mix and drizzle it with the remaining dressing and toss. Tsp = teaspoon(s) Tbsp = tablespoon(s) Pcs = pieces Kg = kilogram or kilo 1 kilo = 1000 grams = 2.2 lbs. MAR-APR 2014 43