Delicious UK - (07)July 2020

LOOKING FOR PARTS ONE TO FIVE?

Missed any of the first five parts in Kay’s Thai cooking series? Find them at deliciousmagazine.co.uk

A BIT ABOUT KAY...

A food writer and

broadcaster,

she’s the author

of Baan: Recipes

and Stories from

my Thai Home

(Pavilion Books

£20) and books

on cocktails,

aperitifs and

drinks.

Howtomastersalad,

Thaistyle

SPECIALEQUIPMENT

You’llneeda barbecuegrillor

a heavy-basedgriddlepan.

SPECIALINGREDIENTS

Youcanbuygroundtoasted

riceinAsiansupermarkets,

butit’seasytomakeyourown.

Takea largehandfulof

uncookedstickyrice(orThai

jasminerice)andputit ina dry

wokorfryingpanovera low

heat.Toasttherice,movingit

allthetime,untilit smells

nuttyandhasturneda dark

goldenbrown.Grindit in

a spiceorcoffeegrinder,or

ina pestleandmortar.Store

ina jaranduseasrequired.It

hasanunusual,nuttyflavour.

Groundroastedchilliesare

a stapleseasoninginThai

salads,soupsandcurries.Buy

theminAsiansupermarkets

oratthaifoodshop.co.uk

(whichsellsRaitipground

chilli),oruseanequalquantity

ofhotchillipowder.

GETTINGTHE

FLAVOURRIGHT

You’relookingfora sour,salty,

spicy,herbalbalance– all

thosewonderfulspiky

northeasternThaiflavours

peoplelove.Feelfreetoplay

aroundwiththeseasonings

thesecondtimearound.

Waterfall beef salad

(neua nam tok)

SERVES 4 AS A PART OF A THAI MEAL.

HANDS-ON TIME 30 MIN, PLUS MARINATING

This dish comes from Isaan

in northeastern Thailand. You

can replace the beef with grilled

fish if you like and, while it’s in

no way traditional, I’ve even

made it with Morecambe Bay

brown shrimp.

MAKE

AHEAD

Marinate the beef

up to 2 hours before

serving.

• 350g grass-fed British rump steak


• 2 tbsp fish sauce (nam pla)


• 100ml chicken stock or water


• 1 lemongrass stalk, bashed, outer
  leaves removed, very finely sliced
  (optional)


• 2 tsp ground roasted chillies (see
  Special Ingredients, left) or hot
  chilli powder


• 4-6 Thai shallots (from Asian
  supermarkets or thai-food-
  online.co.uk) – or see swaps


• 2 tbsp fresh lime juice, plus lime
  wedges to serve


• Large handful fresh mint leaves,
  torn, plus extra sprigs to serve


• Large handful fresh coriander,
  torn


• 1 tbsp toasted ground rice, plus
  extra to serve (see Special
  Ingredients, left)


• Chunks lettuce or white cabbage
  (or both) to serve

1 Put the steak in a non-metallic

bowl or dish with 1 tbsp fish sauce,

then set aside at room temperature

to marinate for about 20 minutes.

2 Heat a barbecue grill or griddle

pan until it’s searing hot, then cook

the steak for 2 minutes on each side

(for rare) or a little longer on each

side if you prefer it medium or well

done. Once it’s cooked to your

liking, transfer the steak to a plate

and set aside to rest while you make

the dressing.

3 In a small saucepan, heat the

stock or water, lemongrass (if

using), remaining 1 tbsp fish sauce

and ground chillies or chilli powder

until just below boiling point.

4 While the sauce is heating

up, slice the meat into diagonal

strips. Once the sauce is up to

temperature, add the meat and

shallots, then stir quickly to coat

everything in the dressing. Remove

the pan from the heat, then add the

lime juice, mint leaves, coriander

and toasted ground rice. Taste and

adjust the seasoning to your liking

• it should be hot, sour and salty
  (see Getting The Flavour Right).
  5 Transfer the beef mixture to a
  plate and serve scattered with
  some extra ground toasted rice and
  extra mint sprigs, with the lettuce
  and/or cabbage, and with lime
  wedges on the side.
  PER SERVING 145kcals, 3.8g fat
  (1.5g saturated), 20.9g protein,
  5.5g carbs (2.1g sugars), 0.2g salt,
  1.8g fibre

1. Proper green curry 2. The art of stir-frying 3. Secrets of Thai soup 4. The art of steaming 5. Master the grill

90 deliciousmagazine.co.uk