Thai GriIIed Beef SaIad llarge red onion, peeled and cut intO thin 「 ings 500 g ( 1 (b) beef tender- loin, roasted 0 「 grilled, sliced thinly 200 g ( 7 (z)leafy green lettuce, leaves separated and rinsed well 4 spring onions, chopped 1 medium cucumber, sliced 1 medium tomato, cut intO small wedges 2 sprigs coriander leaves 1 sprig mint leaves Dressing 2 cloves garlic, peeled 5 fresh red finger-length chillies, seeds removed 1 bunch coriander leaves, rinsed and chopped 1 tablespoon sugar 2 teaspoons fish sauce 1 tablespoon lime juice 1 / 2 teaspoon salt 1 / 2 teaspoon freshly ground black pepper 1. Prepare the Dressing by grinding the garlic, chillies, coriander leaves and sugar tO a fine paste in a mortar. Transfer the paste to a small bowl and stir in the fish sauce, lime juice, sugar, salt and black pepper. stir in the onion rings and sliced beef and set aside for about 15 minutes to marlnate. 2. Arrange the lettuceleaves on a large serving dish and spread the marinated meat on top of the leaves. Arrange the spring onions, cucumber slices and tomato wedges on the lettuce leaves. Garnish with the conan- der and mint leaves and serve. An alternative way of preparing the meat is to slice it and stir-fry it with the Dressing paste. Heat 1 table- spoon Of 0 ⅱ in a wok, and stir-fry the pounded paste for several minutes before adding the beef. stir-fry for 30 to 60 seconds more, depending on how well done you like your beef. Stir in the fish sauce, lime juice. salt and grated black pepper when the beef is done. Serves 4 Preparation time: 30 mins Assembling time: 5 mins SaIad Meals 59

Starfruit and Pork SaIad 150 g ( 5 (z) pork belly, grilled 0 「 boiled 1 tablespoon dried prawns, soaked in water tO soften ろ 00 g ( 10 (Z) ripe starfruits 1 / 2 teaspoon salt 1 tablespoon Sambal Belachan (page 7 ) 2 shallots, thinly sliced 1 spring onion, chopped 1. SIice the pork intO thin strips and set aside. 2. Drain the prawns and remove any hard shell. Grind until fine in a mortar or blender. 3. Rinse the starfruit and trim the edges. Slice thinly. 4. Combine the prawns with the salt, Sambal Belachan and shallots and toss with the sliced starfruit and sliced pork. Garnish with the spring onion. Serves 4 Preparation time: 20 mins AssembIing time: 5 mins 44 Warm Salads

Thai Raw Fish SaIad 300 g ( 10 (Z) salmon fillets ろ tablespoonsJuice from large green limes 2 tablespoons fish sauce 2 bird's-eye chillies, minced 1 stalk lemongrass, ten- der inner part Of bO om third 0 司 y , thinly sliced 1 medium onion, thinly sliced 2 kaffir lime leaves, very thinly sliced 1 head ( 100 51 / 2 oz) 厄 a green lettuce, torn 1 spring onion, chopped 2 sprigs coriander leaves, coarsely chopped 1. Discard the skin and bones from the salmon and cut the fish intO thick slices. 2. Toss the fish in a mixture of the lime juice, fish sauce, minced chillies, lemongrass, 0n10n and lime leaves. Add the remaining vegetables and toss well. Serves 4 Preparation time: 10 mins AssembIing time: 2 mins Fresh oysters may a 0 be substituted for the salmon. Co 旧 Salads 11

Thai MackereI SaIad 1 small fresh whole mackerel ( 200 g/7 oz) 1 / 2 teaspoon salt 4 tablespoons 0 ⅱ 2 tablespoons fish sauce ろ tablespoonsJuice from large green limes 1 tablespoon sugar 2 shallots, thinly sliced 2 bird's-eye chillies, finely chopped 6 slices young ginger, finely sliced 2 kaffir lime leaves, finely sliced 50 g ( 1 ん cup) crushed roasted peanuts 1 sprig coriander leaves 2 heads 厄 a green lettuce, washed and torn intO bite- sized pieces 1. Clean and scale the fish and rub with the salt, then allow tO marinate for 10 minutes. Heat the 0 ⅱ in a wok and fry the fish until nicely browned. COOI, then flake the flesh, discarding the skin and bones. 2. Combine the flaked fish with all the other ingredi- ents except the coriander and lettuce and toss well. 3. Arrange the lettuce on a serving platter and place the fish mixture on top, then garnish with the conan- der leaves. Serve with rice. Serves 4 Preparation time: 45 mins AssembIing time: 5 mins Warm Salads 29

Pecel (lndonesian Vegetable salad) Dressing 2 tablespoons tamarind pulp soaked in 250 ml ( 1 cup) water ろ red finger-length chill- ies, deseeded and chopped 1 / 2 tablespoon Sambal Belachan (page 7 ) 1 teaspoon Palm Sugar Syrup (page 9 ) 1 slice galangal 1 tablespoon chopped wild ginger flower 9un90 々 an n ) 1/2 teaspoon salt 2 tablespoons fried shallots 1 tablespoon fried sliced garlic 225 g ( 11 / 2 cups) crushed roasted peanuts 100 g ( 4 (Z) water spinach ( 々 angkon の 50 g ( 1 / 2 cup) finely sliced cucumber 50 g (3/4 cup) thinly sliced long beans 50 g (3/4 cup) thinly sliced cabbage 50 g (3/4 cup) shredded bangkuang (jicama) 50 g (3/4 cup) finely sliced 0 「 grated carrot 50 g ( 1 cup) cauliflower, cut florets Serves 4 Preparation time: 1 hour AssembIing time: 2 mins 1. Prepare the water spinach by removing the tough stems and any discoloured leaves and rinse well. Blanch for 5 seconds. Remove and immerse in ice cold water tO stop the cooking process. When COOI, make bundles with one or two stalks, depending on the size and tie up the bundles with pieces Of stem. Place the bundles and the remaining vegetables in a deep serving dish. 2. TO prepare the Dressing, soak the tamarind in water, then mash and strain, discarding the solids. Blend the chillies and Sambal Belachan with the tamarind juice until smooth. Stir in the Palm Sugar Syrup, galangal, wild ginger flower, salt, shallots' gar- lic and peanuts. 3. PIace all the vegetables in a large serving bowl and pour the Dressing over them. Serve with rice. 24

Nonya Sambal Timun (Pork & Cucumber SaIad) 200 g ( 7 (z) pork belly 1 large 0 「 2 small cucumbers 2 tablespoons dried prawns, soaked, cleaned and ground until fine Dressing 2 shallots, thinly sliced 1 / 2 tablespoon Sambal Belachan (page 7 ) 2 tablespoons lime juice 1 / 2 teaspoon salt 1. Simmer the pork belly in water for about 20 min- utes until it is cooked through. COOI, then slice thinly. 2. peel the cucumber and quarter it lengthwise. Remove the SO 代 centre and slice intO small pieces. 3. To prepare the Dressing, mix all the ingredients together in a large bowl. Add the dried prawns, pork and cucumber and tOSS 、 vell. 4. Serve with steamed rice. Serves 4 Preparation time: 30 mins AssembIing time: 15 mins 42

Thai Green Mango SaIad 500 g (llb) green mangoes, peeled and thinly shred- ded using a mandolin 0 「 grater 2 tablespoons dried prawns, soaked in water tO soften 2 shallots, thinly sliced 2 tablespoons Oil 7 cloves garlic, thinly sliced 2 bird's-eye chillies, minced 200 g ( 7 (z) minced pork 2 tablespoons fish sauce 1 teaspoon sugar 10 g ( 1 / 4 cup) Thai basilleaves, torn or sliced 2 tablespoons roasted peanuts, crushed 1 sprig corianderleaves, chopped 1. Remove the excess moisture from the mango by squeezing it between paper towels. 2. Remove any hard shells from the dried prawns, then drain and chop them coarsely in a mortar or blender. 3. Stir-fry the sliced shallots in 0 ⅱ until golden brown then remove from the 0i1 and set aside. Quickly stir- fry the garlic in the same 0 ⅱ , taking care not tO burn it. Remove from the 0 ⅱ and set aside. 4. Add the dried prawns and chillies to the pan and stir-fry until fragrant. Drain Off the excess 0 ⅱ . Stir in the minced pork, then the fish sauce and sugar ・ Remove from the heat and cool. 5. Tear or slice the basilleaves intO thin strips and toss with the pork, fried garlic and shallots, mango, peanuts and coriander leaves, then arrange the salad ontO a servmg platter. Serve with steamed rice. Serves 4 Preparation time: 30 mins AssembIing time: 10 mins 38

\/ietnamese Cucumber SaIad 500 g ( 1 (b) cucumbers, peeled and quartered with SO 升 centre removed 200 g ( 7 (z) small fresh prawns, blanched and peeled 40 g ( 1 cup) mint leaves, chopped 20 g ( 1 / 2 cup) Thai basilleaves, torn intO thin strips 1 / 2 teaspoon salt 1 spring onion, finely sliced diagonally Dressing 2 tablespoons fish sauce ろ tablespoons Juice from large green limes 4 tablespoons garlic 2 bird's-eye chillies 1 tablespoon sugar 1. Quarter the cucumber lengthwise and remove the soft centre. Slice thinly, and place on a sheet 0f absorbent paper. Cover with another sheet 0f paper' and press dO 、 tO remove as moisture as POSSI- ble. 2. TO prepare the Dressing, mix all the ingredients well. Place the cucumber, prawns, mint, basil leaves and salt in a serving dish. pour the Dressing over the salad, toss well and garnish with the spring onion. serve with steamed rice. Serves 4 Preparation time: 20 mins Assembling time: 5 mins 32

宿 Nasi Ulam (Rice Herb salad) 100 g ( 4 (z) salted fish 2 tablespoons 0 ⅱ 100 g ( 1 1 / 2 cups) shredded cabbage 1 tablespoon Sambal Belachan (page 7 ) 2 shallots, thinly sliced 1 tablespoon lime juice 600 g ( 6 cups) freshly cooked rice 1 teaspoon salt 1 medium cucumber, peeled and shredded 5 sprigs coriander leaves 20 g ( 1 / 2 cups) fresh Thai basil 1. Rinse the salted fish and dry with paper towels. Slice thinly. Heat the oil in a pan and fry the salted fish until fragrant and crisp. Remove the fish from the pan and cool. Pound the fish until smooth then set aside. 2. Blanch the cabbage by placing it in a colander and pouring boiling water over it. Drain and dry, pressmg tO remove as much 、 vater as possible. 3. Combine the Sambal Belachan with the shallots and lime juice in a large bowl. Add the rice, salt, cab- bage and salted fish and toss well until thoroughly mixed. Add the cucumber, coriander and basilleaves and toss, then serve immediately,. Serves 4 Preparation time: 30 mins Assembling time: 15 mins Salad Meals 47

1 Thai Green Papaya SaIad 1. PeeI the papaya, quarter it lengthwise and remove the seeds and SO 代 centre. Grate the papaya intO thin strands using a mandolin, and place in a serving bOWl. 2. Combine the chillies, fish sauce and lime )llice ln a small bowl and pour the mixture over the papaya ・ 3. Add the prawns, tomatoes, spring onion, coriander leaves and shallots, and toss well. 4. Serve lmmediately with steamed rice. Serves 4 Preparation time: 30 mins AssembIing time: 5 mins Warm Salads 35 5 shallots, thinly sliced roughly chopped 1 sprig coriander leaves sliced 1 spring onion, thinly llarge tomato, sliced 8-10 cherry tomatoes 0 「 blanched fresh prawns, 400 g ( 14 (z) small from large green limes ろ tablespoons Juice 5 tablespoons fish sauce minced 2 bird's-eye chillies, llarge green papaya