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
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MAR-APR 2014
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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.
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