(YUM NUA) GRILLED BEEF SALAD

  Servings : 4
  Time Preparation : 30 minutes

  Ingredients :

  450 g beef sirloin steak
  1/2 cup sliced cucumber
  1/4 cup sliced Chinese celery
  2 large tomato, cut into wedges
  1 red onion, halved, cut into thin wedges
  4 kaffir lime leaves, centre veins removed, finely shredded
  60g toasted peanuts, coarsely chopped
  1/4 cup fresh mint and coriander leaves (cilantro) to garnish   

  Dressing :
  2 tablespoons lime juice
  1 tablespoon fish sauce
  3 teaspoons dark palm sugar
  1 tsp sesame oil
  2 tsp grated fresh ginger
  1 garlic clove, minced
  1/2 teaspoon crushed dried chilies or ground red pepper

  How To Make :
 
  1. Grill the beef steak to taste, then slice thinly and set aside.   
  2. Mix all the Dressing ingredients in a large mixing bowl.
  3. Add the sliced  beef, cucumber, Chinese celery, tomato wedges, onion, lime leaves and peanut to  the bowl  and toss to coat.        
  4. Transfer to a serving dish and serve garnished with mint, and coriander leaves.

 TOM YAM GOONG (Thai Prawn Soup With lemongrass)

  Servings : 4
  Time Preparation : 30 minutes

  Ingredients :

  4 cups (1 liter) Chicken Stock
  5 pcs kaffir lime leaves
  2 garlic, minced
  2 shallot, sliced
  5 cm fresh galangal root, sliced
  4 stalks lemongrass, cut into 2cm lenght
  12-16 medium prawns, shells intact
  1 cup (150 g) fresh or canned straw mushrooms
    or button mushrooms, sliced in half   
  6-10 bird's-eye chilies , smashed
  1 tsp chilli paste
  2 tomato cut into 4 pcs each
  1/2 cup coconut milk
  Salt to taste
  3 tablespoons lime juice, or to taste
  1/2 tablespoon fish sauce, or to taste
  3 sprigs fresh coriander leaves (cilantro)

  How To cook :

  1. Bring the stock to a boil and add lime leaves, garlic, shallot,
      galangal, and lemongrass . Simmer for 15 minutes.
  2. Add the prawns, mushrooms and chillies and simmer for 3 minutes.
     Add tomato, coconut milk, salt, the lime juice and fish sauce to taste.
     The soup should be spicy-sour and a little salty. Pour the soup
     into the bowl, stir, garnish with the cilantro leaves, and serve hot.