recipes comes from the Temple of Thai
web site. This is how the site is described:
online shopping for Thai food - shop for 100's of exotic
ingredients like curry, tamarind paste, coconut milk,
and fish sauce. Find fresh items including chili peppers,
lemon grass, and kaffir lime leaf.
authentic Asian cookware: sticky rice steamers, granite
stone mortar and pestles, and cast iron kanom krok pans.
Check out imported cookbooks offering recipes ranging
from introductory to advanced levels.
our Kitchen for authentic Thai recipes including pad
tai, curry, and sticky rice. Find cooking information,
descriptions, photos, and cooking tips.
visit the Temple of Thai
web site <click
serve this dish just as an appetizer because it's delicious
any time. Using fairly common ingredients, this recipe
is quick and easy with little clean up.
lb decent quality steak, sirlion or other
10 (or more) Prik Kee Noo (fresh hot Thai chile peppers),
sliced crosswise very thinly (or substitute jalepenos
or serrano chiles, minced)
2 large cloves garlic, sliced crosswise very thinly
1 tbsp sugar
5 tbsp fish sauce
5 tbsp fresh squeezed lime juice(1 medium size lime)
1 head Bibb or Boston; or 1 heart of Romaine
12 sprigs fresh mint(optional), remove the leaves
and discard the stems
1/2 cucumber or 1 small cucumber (seeds removed),
peeled and sliced thinly
2 to 3 shallots, sliced crosswise very thin or 1 small
red onion, sliced very thinly
3 or 4 sprigs cilantro, stems removed
/ broil the steak until medium-rare.
off any fat. Cool and slice thinly, into pieces approximately
2 inches across and 1/8 inch thick.
garlic, chiles, fish sauce, lime juice and sugar in
a small bowl.
the sliced meat and toss with the cucumbers and shallots.
and add more fish sauce if desired.
a bed of the lettuce on a serving plate an place the
beef on top.
with cilantro (coriander).
2 - 3