Here are some recipes that I need to adapt and try… they sound like some of my favorite foods (Siam Beef Salad from Bangkok Bay in Solana Beach and Crazy Duck from Thai House on Convoy).
http://www.chow.com/recipes/13001
INGREDIENTS
- ¼ teaspoon [1 mL] salt
- 2 tablespoons [30 mL] Thai fish sauce (nam pla)
- 2 tablespoons [30 mL] sugar
- ¼ cup [60 mL] lime juice
- 4 garlic cloves, minced
- 4 Thai chiles or 6 serrano chiles, minced
- 1 pound [450 g] roasted duck meat, minced (see Chef Notes)
- 1 tablespoon [15 mL] galangal, minced
- Juice of 2 limes
- 1½ tablespoons [25 mL] roasted rice powder
- 1 to 2 tablespoons [15 to 30 mL] ground bird pepper, to taste
- 3 shallots, minced
- 2 scallions, sliced
- ½ cup [120 mL] watercress leaves, chiffonade
- ¼ cup [60 mL] cilantro leaves, minced
- ¼ cup [60 mL] mint leaves, roughly torn
- 2 large makroot leaves, central rib removed, finely shredded
- 8 leaves Napa cabbage, chiffonade
- 16 cherry tomatoes, halved
- 8 long beans, cut into 2-inch [5-cm] lengths, or 40 thin green beans, trimmed and lightly blanched
- Cilantro and mint leaves
INSTRUCTIONS
- Combine all the dressing ingredients in a nonreactive bowl and stir well to dissolve the sugar. Reserve. (The dressing can be made 1 day in advance.)
- Combine the duck with the galangal and half of the lime juice in a large bowl and toss gently.
- Pour the dressing over the duck and taste for tartness (it should be quite tart). Allow this mixture to stand 10 minutes before assembling the salad.
- Immediately before service, add the roasted rice powder and the ground bird pepper and toss gently to incorporate.
- Add the shallots, scallions, watercress, cilantro, mint, and the shredded makroot leaves. Toss well. Taste the salad for a balance of spice, sour, and salt and adjust if necessary (it should be very spicy).
- Place 2 ounces [55 g] of the duck mixture on a bed of shredded cabbage. Arrange the cherry tomatoes and beans on the side and garnish with cilantro and mint leaves.
Here is another larb recipe to check out: http://www.shesimmers.com/2009/06/how-to-make-larb-gai-lahb-gai-laab-gai.html
http://www.chow.com/recipes/11662
INGREDIENTS
- 1 pound beef sirloin, tenderloin, or flank steak (Approximately 1 inch thick)
- 1 teaspoon salt
- 1 teaspoon pepper
Marinade
- 2 tablespoons soy sauce
- 2 teaspoons white pepper
- 2 tablespoons Thai fish sauce
- 4 tablespoons fresh lime juice
- 2 tablespoons palm sugar
- 8 cloves fresh garlic
Dressing
- 1/2 cup fresh lime juice
- 1 to 4 tablespoons Thai fish sauce (add to taste)
- 1 to 3 teaspoon fine ground red chili pepper
- 1 teaspoon sugar
- 3 cloves fresh garlic
- 1 tablespoon fresh ginger(about 1 1/4 inch section)
Salad
- 1 head red or green loose leaf lettuce
- 1/2 red onion
- 1 bunch fresh cilantro (Asian coriander)[Substitute–fresh parsley]
- 1 bunch mint leaves (wild sesame/Korean mint/Korean sesame)
- 1 small cucumber
- 1 tomato
- 4 shallots
Garnish
- 2 tablespoon uncooked long grain rice
- 4 green or spring onion
INSTRUCTIONS
- Prepare Marinade Ingredients; Crush, press, or blend 8 cloves garlic.
Add all marinade ingredients to a small mixing bowl and mix well.
Let stand at room temperature for twenty minutes. - Prepare Steak: Slice the steak into strips about 1/4 inch thick and 2 inches in length (partially freezing the steak will make it easier to slice). Lightly salt and pepper the meat and let stand ten minutes.
Place meat into a mixing bowl, cover with marinade and mix well.
Let stand in refrigerator two to twenty four hours. - Prepare Dressing Ingredients: Finely chop 3 cloves of garlic.
Peel and finely grate ginger. - Prepare Salad Ingredients: Separate lettuce leaves and wash in cold water. Drain and pat dry with paper towel.
Thin slice onion from top to bottom.
Coarse chop (large pieces) the cilantro and mint.
Wash tomato in cold water and thin slice.
Peel cucumber, cut in half lengthwise, and thin slice.
Peel and thin slice the shallots lengthwise. - Prepare Garnish Ingredients: Dry toast the uncooked rice in a small skillet over high heat until browned. Remove from heat and let cool. Rough grind with mortar and pestle, coffee grinder, or blender.
Trim top and bottom from green onion, wash in cold water, and finely chop. - Hand tear lettuce leaves and place in a large salad or mixing bowl.
- Lightly oil a skillet and heat over high heat. Add steak pieces and sear.
Add 1/2 cup water to skillet, bring to a boil, and cook for one minute.
Remove steak pieces from skillet and place in a medium mixing bowl. - Place all dressing ingredients (except ginger) into the skillet and just bring to a boil. Reduce heat and simmer for ten minutes.
Remove from heat, add shredded ginger, and pour the mixture over the beef.
Mix well. - Remove meat from the mixture and place on top of the lettuce. Add all other salad ingredients and toss.
- Drizzle 1/4 of the dressing over the salad, serving the remaining dressing on the side.
- Sprinkle salad with green onion and toasted ground rice.
- Serve warm with steamed rice.
And here’s another recipe for spicy Thai beef salad: http://www.weheartfood.com/2007/05.
Sooo hungry.
