Month: November 2013

Pizza Al Pastor

Pizza Al Pastor

Or I suppose you can call this one Al Pastor Pizza, however you decide, I will be fine with it. Did I ever tell you I am a sucker when it comes to tacos al pastor? I’m such a fan of the flavors of al…

Butternut Squash Gnocchi

Butternut Squash Gnocchi

It’s nearing winter time here in the great state of Wisconsin, and I still have a handful of butternut squash that I pulled from the garden weeks ago. Now don’t get me wrong here, but I am not the biggest fan of butternut squash. I…

Thai Shallot Sauce

Thai Shallot Sauce

Many of us never think to serve grilled items with a dipping sauce. I know I never did until I experienced Thai food. It was then, and only then that I fell in love with how complex, yet so simple, the flavors became when dipping a bit of grilled beef into this Thai dipping sauce. It was also probably the first time I experienced fish sauce, otherwise known as nước mắm, nam pla, nam pa, or patis. I know at first thought you might be thinking, ‘gross, fish sauce?’. When introduced to the smell, you might back away, after all it is fermented fish, extracted to make what I think is such a great sauce. Any time I make sticky rice, or grilled beef focused around Thai flavors, I always make a sauce, either to be dipped into with the ball of great sticky rice, or a quick dip with a slice of beef. With that said, I wanted to steer a bit into a slightly different direction and make a slightly sweeter sauce, hence this Thai shallot sauce utilizing a bit of the toasted rice I recently made as well.

Thai Shallot Sauce Recipe

Let’s get started.

Ingredients:

  • 4 tbsp good quality fish sauce (I use Red Boat, or Three Crabs brand)
  • 1 tsp ground dried chili pepper
  • 1 tsp toasted rice
  • 1/2 tsp sugar
  • 1 whole lime, juiced
  • 1/2 cup of shallots, thinly sliced
  • 1 teaspoon crushed toasted rice

Combine all of the ingredients into a small mixing bowl and stir to combine. Taste and adjust any more ingredients for flavor, more pepper if you want it spicier, or a bit more sugar if you want it a bit sweeter.

Serve this sauce as a side to any grilled beef, chicken, pork, or sticky rice.  The flavors of this is awesome. You get this sweet, tart, spicy note in every bite and it just has you coming back for more. If you are looking for a great dipping sauce, full of flavor, and one that will get you to experience fish sauce, this is the one. I hope you enjoy.

Thai Shallot Sauce
Author: 
Recipe type: Sauce
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 4 tbsp good quality fish sauce (I use Red Boat, or Three Crabs brand)
  • 1 tsp ground dried chili pepper
  • 1 tsp toasted rice
  • ½ tsp sugar
  • 1 whole lime, juiced
  • ½ cup of shallots, thinly sliced
  • 1 teaspoon crushed toasted rice
Instructions
  1. Combine all of the ingredients into a small mixing bowl and stir to combine. Taste and adjust any more ingredients for flavor, more pepper if you want it spicier, or a bit more sugar if you want it a bit sweeter.
  2. Serve this sauce as a side to any grilled beef, chicken, pork, or sticky rice. The flavors of this is awesome. You get this sweet, tart, spicy note in every bite and it just has you coming back for more. If you are looking for a great dipping sauce, full of flavor, and one that will get you to experience fish sauce, this is the one. I hope you enjoy.

 

Barbecue Burnt Ends

Barbecue Burnt Ends

I first fell in love with barbecue when living in Texas. It was probably the first time I really had that perfect smell of what barbecue should have smelled like when eating at Sonny Bryan’s. The chopping away at ribs, brisket, or pork shoulder, piled…

Cajun Style Mac and Cheese

Cajun Style Mac and Cheese

I don’t remember growing up if I was that big of a fan of mac and cheese. I think we ate more mashed potatoes more than anything when it came to side dishes, but that is not to say that I do not love mac…

Nam Tok – Thai Waterfall Grilled Beef Salad

Nam Tok – Thai Waterfall Grilled Beef Salad

As you probably noticed, my previous recipe was so basic and so simple that you probably were thinking, big deal it’s just toasted rice, but that Thai toasted rice goes along way when used in the right recipe. As I always use the toasted rice when making larb, I also use it in sauces as well as this wonderful beef salad known as nam tok, or waterfall beef.  This grilled beef salad is very similar to larb, however the meat is not minced, or finely chopped, and is a bit more wet in terms of a dressing. This salad is just loaded with awesome flavor, as is larb, is has that great balance of spice, and textures.

Nam Tok Recipe

Let’s get started.

Ingredients:

  • 1 lb flank steak, cut into 1 inch slices
  • 2 tbsp fish sauce
  • 1 tsp cracked black pepper
  • 1 lime, juiced
  • 1/2 cup of shallots, thinly sliced
  • 1 tsp ground chili pepper
  • 1/4 cup of green onion, thinly sliced
  • 1/2 cup of fresh mint leaves
  • 1 1/2 tablespoons Thai toasted rice
  • Roasted peanuts, optional
  • 1 Thai chili, thinly sliced, optional
  • Lettuce, optional
  • Cucumber slices, optional
  • Cabbage leaves, optional
  • Thai sticky rice, optional

Combine the fish sauce, lime juice and black pepper in a gallon sized sealable bag. Add in the strips of flank steak, seal the bag, and toss to coat all of the beef. Place in the refrigerator for at least four hours, but preferably over night.

Heat up your gas grill, or preferably charcoal grill on high heat. During this time, take the beef out of the refrigerator and let it come up to room temperature. When the grill is heated,  lay the beef onto the grill and cook for a couple of minutes per side. The beef will cook quickly. Once cooked, remove from the grill and place into a mixing bowl.

Ho to make Thai Beef Salad

Let the beef rest a few minutes so that it releases it natural juices, allowing for a nice dressing. Add the green onions, mint, shallots, toasted rice, and chili pepper into the bowl of beef, and give a good mix.

To serve, arrange the beef salad onto your serving dish, and place some roasted peanuts, lettuce or cabbage leaves, and fresh cucumber slices. Serve with Thai sticky rice, or regular jasmine rice.

Your result is an awesome grilled beef salad that hits the spot in terms of a bit of sourness and spice. It’s super fresh from the mint leaves, and either pinched up with some Thai sticky rice, or folded into a lettuce or cabbage leaf, this one is sure to have you coming back for more. I hope you enjoy!

Nam Tok - Thai Waterfall Grilled Beef Salad
Author: 
Recipe type: Salads
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 lb flank steak, cut into 1 inch slices
  • 2 tbsp fish sauce
  • 1 tsp cracked black pepper
  • 1 lime, juiced
  • ½ cup of shallots, thinly sliced
  • 1 tsp ground chili pepper
  • ¼ cup of green onion, thinly sliced
  • ½ cup of fresh mint leaves
  • 1½ tablespoons Thai toasted rice
  • Roasted peanuts, optional
  • 1 Thai chili, thinly sliced, optional
  • Lettuce, optional
  • Cucumber slices, optional
  • Cabbage leaves, optional
  • Thai sticky rice, optional
Instructions
  1. Combine the fish sauce, lime juice and black pepper in a gallon sized sealable bag. Add in the strips of flank steak, seal the bag, and toss to coat all of the beef. Place in the refrigerator for at least four hours, but preferably over night.
  2. Heat up your gas grill, or preferably charcoal grill on high heat. During this time, take the beef out of the refrigerator and let it come up to room temperature. When the grill is heated, lay the beef onto the grill and cook for a couple of minutes per side. The beef will cook quickly. Once cooked, remove from the grill and place into a mixing bowl.
  3. Let the beef rest a few minutes so that it releases it natural juices, allowing for a nice dressing. Add the green onions, mint, shallots, toasted rice, and chili pepper into the bowl of beef, and give a good mix.
  4. To serve, arrange the beef salad onto your serving dish, and place some roasted peanuts, lettuce or cabbage leaves, and fresh cucumber slices. Serve with Thai sticky rice, or regular jasmine rice.
  5. Your result is an awesome grilled beef salad that hits the spot in terms of a bit of sourness and spice. It's super fresh from the mint leaves, and either pinched up with some Thai sticky rice, or folded into a lettuce or cabbage leaf, this one is sure to have you coming back for more. I hope you enjoy!