the grated coconut over low heat until fragrant and golden, 10–15 minutes. Alternatively, microwave on medium for a total of 5 minutes, removing and stirring every 2 minutes.
Just before serving, combine the banana flower (or cabbage), ginger flower or lemongrass, galangal, pork, bacon, chili strips and grated coconut in a large salad bowl. In a small bowl, combine the Dressing ingredients and mix until the sugar is dissolved. Drizzle the Dressing over the salad and toss thoroughly until well combined. Spread the pork cracklings or bacon bits on top of the salad and serve with steamed rice, garnished with mint leaves.
Note: This salad, like rojak, has herbs instead of vegetables with the pork as the hero. A few teaspoons of my Sambal Oelek (page 240) could be the spike that adds aroma and a chili hit.
SERVES: 4
PREPARATION: 20 mins + 1 hour to soak the banana flower
COOKING: 15 mins
1/4 cup (60 ml) oil, for frying
12 wonton skins, cut into thin strips
1 lb (500 g) beef tenderloin
1/2 cup (20 g) mint leaves, torn
1/4 cup (10 g) coriander leaves (cilantro), torn
1 stalk lemongrass, thick bottom part only, outer layers discarded, inner part minced
1/2 cup (125 g) grated green papaya
1 onion, halved and sliced into thin strips
1 mandarin orange, peeled and segmented
Lettuce leaves, washed and torn
1 sheet nori, thinly sliced into strips
TANGY THAI DRESSING
5 cloves garlic, peeled
1–2 green finger-length chili peppers, halved lengthwise and deseeded
1 tablespoon fish sauce
3 tablespoons Chinese black rice vinegar
4 tablespoons shaved palm sugar or dark brown sugar
Beef salad with thai herbs and mandarin orange
The wild aromas of Thai mint, lemongrass and coriander leaves join forces to form a herbal mélange in this recipe. This is the first Thai salad I ever made, under the tutelage of Charlie Amatyakul of the Bangkok Oriental Cooking School, and it has been my favorite since. Here I have added more texture with crispy wonton skins and nori strips for a swirling festive dish, great for New Year’s parties with fireworks as a backdrop.
Heat the oil in a wok and fry the wonton strips over medium heat until they curl up and become crispy, about 1 minute. Remove from the heat and drain on paper towels. Drain off most of the oil, reheat the wok until very hot and sear the beef for 1 minute on each side. Remove from the heat and cool, then slice into thin strips across the grain.
Prepare the Tangy Thai Dressing by grinding the garlic and chili peppers in a mortar or process in a food processor until fine. Transfer to a bowl, add all the other ingredients and mix well.
Place all the ingredients except the orange, lettuce leaves, nori and wonton strips in a salad bowl. Drizzle the Dressing over them and toss well to combine. Arrange the lettuce leaves on a serving platter and spoon the beef salad on top. Garnish with the orange segments, wonton strips and nori strips and serve chilled.
SERVES: 6
PREPARATION TIME: 45 mins
COOKING TIME: 5 mins
1 lb (500 g) fresh jumbo shrimp
1/2 teaspoon salt, or to taste
1 teaspoon melted butter
1 small onion, halved and thinly sliced
1 carrot, cut into matchsticks
1 green tomato, halved and thinly sliced
2 tablespoons dried channa dal, soaked overnight, drained and dry-roasted
1/2 cup (40 g) besan or chickpea flour, dry-roasted in the microwave for
1–2 minutes on high
5 kaffir lime leaves, sliced into thin shreds Sprigs of coriander leaves (cilantro), to garnish
CRISPY FRIED GARLIC
2 tablespoons oil
3–4 cloves garlic, minced
PLUM DRESSING
1 tablespoon Garlic Oil (page 56)
1 tablespoon fish sauce
1 tablespoon bottled Chinese plum sauce
1 teaspoon dried chili flakes
Fragrant shrimp salad with plum dressing
Burma, now known as Myanmar, lies at the confluence of two major cuisines—those of India and China. This dish combines Indian and Chinese influences—with the aroma of young kaffir lime leaves and the richness of buttery shrimp. Crayfish or lobster may be substituted for the shrimp, if you prefer.
Prepare the Garlic Oil by following the recipe on page 56.
Prepare the Crispy Fried Garlic first by heating the oil in a skillet and sautéing the garlic over medium heat until golden and crispy, about 1 minute. Remove from the oil and drain on paper towels. Alternatively, cover the garlic with 1 tablespoon of oil in a heatproof dish and microwave for 1 minute on high, then stir and microwave for another minute.
Combine the shrimp, salt and butter in a large bowl and mix well. Set aside to marinate for 5 minutes, then grill the shrimp on a preheated pan grill or under an oven broiler until pink and just cooked, 1–2 minutes on each side. Remove from the heat and cool. Peel the shrimp, leaving the tails on.
Place the shrimp in a large salad bowl with the onion, carrot, tomato, roasted channa dal, besan flour and kaffir lime leaf shreds. Combine the Plum Dressing ingredients in a small bowl and mix well, then pour it over the salad and toss until well blended, adjusting the seasonings as desired. Sprinkle with the Crispy Fried Garlic and serve immediately, garnished with coriander sprigs.
SERVES: 4
PREPARATION TIME: 30 mins + overnight soaking
COOKING TIME: 20 mins
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