members recipes

Naam Tok Salad (waterfall salad) A wonderful fresh flavoured salad that gives you all the flavours of Thailand. Hot, sour,and sweet this salad is great for sharing with friends and family.

Ingredients

2x medium sized Rump or Sirloin steaks
1x medium sized red onion (finally sliced)
2x spring onions (finally sliced)
1-2 limes
chilli flakes optional (depends how hot you like your food)
2-3 birds eye chillies (finally sliced seeds removed if you don\'t like it hot)
1tbs fish sauce
2tbs coriander
1tsp of Kaffir lime leaf finally sliced (if you can\'t find this product then don\'t worry).
large handful of fresh mint washed and chopped
toasted ground rice powder a good sprinkling ( jasmine rice)
2-3 baby cucumbers
1/4 white cabbage leaves
fresh mint leaves whole
pinch of sugar

Toasted Rice powder

Method
Pre make your rice powder, take a large non stick frying pan heat over a medium high heat and add about a small bowl of jasmine rice making sure the rice cover the whole surface of the pan.

gently toast the rice shaking the pan all the time never leave or you the rice will burn. You want to get a nice toasted color on it not black

when you have toasted  then add some some slices of kaffir lime leaf optional and leave to cool.

when cooled grind in a food processor or spice grinder, you don\'t want dust you want to have some texture to the rice powder but not too big pieces.

Take a large bowl and the onions chillies, chili flakes, coriander, fish sauce,sugar, and the juice of one lime to start. mean time cook your steak to your liking it\'s best served medium but the choice is yours (if using duck make sure you get the pan hot to make the skin really crispy)

When your meat is cooked to your liking remove the fat from your steak and slice finely then add to your bowl juices and all combine with your mixture. then add the mint and rice powder mix again and taste if you think it needs more add more lime or fish sauce or more heat if you like it hot

serve with sticky rice or steamed jasmine rice and the sliced cucumber and cabbage leaves.