My Favourite Dish: Annabel Langbein on Thai-style beef salad 1 head garlic, cloves peeled 6-8 long red chillies, roughly chopped About 200g (7oz) fresh ginger, peeled and roughly chopped 2 double kaffir lime leaves, deveined (optional) 625g (1lb 5oz) caster sugar Finely grated zest of 4 limes 125ml (4fl oz) rice vinegar 3 tbsp fish sauce 1 tsp soy sauce For the salad 900g-1.2kg (2lb-2lb 12oz) thick-cut sirloin or rump steaks Splash of fish sauce (nam pla) 1 tbsp oil 1 cucumber, cut into small batons 1 small red onion, halved and finely sliced 4 spring onions, thinly sliced 24 cherry tomatoes, halved 40 mint leaves, torn 4 tbsp coriander, chopped 4 tbsp lime juice Make the chilli jam first. Spoon the hot chilli jam into the warm sterilised jar until it is filled to within 3mm of the top. Rub the steaks with a little fish sauce and season them with salt and pepper. Rest the meat for at least five minutes after cooking before slicing thinly and at an angle, across the grain. TO DRINK: Brown Brothers Tarrango 2010 (£7.99, Waitrose)
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Food - Recipes : Thai fishcakes served with Thai cucumber salad une Gamine dans la Cuisine Chilli and ginger stir-fried pineapple Have you ever discovered an amazing recipe a bit by accident? Say, found yourself with random ingredients to use up and located a recipe in one of your cookbooks that you wouldn't normally make but since you have all the ingredients you may as well? Or, at a loss for culinary inspiration, simply turned to a random page in said cookbook and picked something you wouldn't normally try, only to find it a wonderful addition to your repertoire? Or decided to give something a go because it sounded weird and used an odd combination of ingredients, and you were curious to know how it would taste? This recipe came about a bit like that. One night, I was cooking amok (a Cambodian coconut-based fish curry steamed in banana leaves - it's insanely delicious) for a friend. Now, I love pretty much all fruit-in-savoury-dishes combinations, but I think pineapple has to be a particular favourite. This recipe is simple but so much more delicious and rewarding than you would expect for its simplicity.
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Mango Salad - Mango Salad Recipe This Thai Mango Noodle Salad is accented with cooked shrimp and slivers of fresh ripe mango for a delightfully fresh combination. The dressing is a homemade Thai sweet chili sauce that easily stirs together in just minutes. The addition of fresh mango makes for a flavorful noodle salad that is lower in fat and calories than most Western recipes. ENJOY! Prep Time: 20 minutes Cook Time: 3 minutes Total Time: 23 minutes Ingredients: Preparation: For Mango tips, see my How to Prepare Fresh Mango.Briefly boil noodles according to directions on package, or until "al dente" (for fresh noodles, this will only take a few minutes).Drain the noodles, and then rinse through with cold water. A note about the picture: In Thailand, salads and other dishes are often garnished with fresh flowers.
Low Fat Cooking