Recipe - Thai Beef Salad

4 120 g slices beef fillet

MARINADE
100 ml White vinegar
45 g Sugar
2 Cloves garlic, chopped
finely
3 teaspoon Nam Pla (Thai fish sauce)
120 g Chinese cillie paste (Tau
Pan)

DRESSING
1 cup Fresh lime juice
One half cup Nam Pla
2 teaspoon Light soy sauce
60 g Fresh coriander, chopped
finely
60 g Shallots, chopped finely
1 Clove garlic, chopped
finely
1 Green chilli, deseeded and
chopped fine

TO SERVE
2 small Heads cos lettuce
1 lg Cucumber
250 g White cabbage, shredded
coarsely
1 small Ripe pawpaw, peeled & cut or sliced up
into 5 cm long sticks
Fresh coriander leaves

To cook the beef: grill the beef until med rare and
set aside.

To make the marinade and marinate the cooked beef: mix
the vinegar, sugar, galic, Nam Pla, and chillie paste
together. Slice the meat thinly pour over the marinade
and marinate for 15 mins.

To make the dressing: combine all the dressing
ingredients and set aside.

To serve: arrange the lettuce leaves on each plate.
Trim the ends from the cucumber and cut in half
crosswise. Slice lengwise into thin strips. Place a
small amount of cabbage on the cucumber strips, and
roll up. Repeat with the pawpaw, rolling the pawpaw
sticks in cucumber strips. Place the clicd marinated
beef on top of the lettuce. Surround each serve with 3
cabbage and pawpaw rolls. Spoon the dressing over the
beef, lettuce and the rolls. Top the beef with a
generous serving of the coridander leaves. By Grand
Hyatt Erawan Bankok

From: Australian Vogue Wine and Food Cookbook 94/95
Typed by Joell Abbott 8/94.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini