Posted in Cooking, Food, Thai Food, Uncategorized, tagged Basic cooking Thai food, basic Thai food, Beef salad, cooking Thai food, Food, grill beef salad, Num tok, Thai beef salad, Thai food, Thai food recipe, Thai recipe, Thai Salad on March 9, 2011|
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Num tok
Num Tok is a northeastern Thailand food. It means waterfall. The name came from the juice of meat when it grills it drips onto charcoal hence like a waterfall.
Actually Spicy grilled steak or beef salad when we translate in Thai can mean two different dishes. One in Thai is called yum-nuea which is grilled beef spicy salad with Thai eggplant and use fresh chili(I’ll tell you the recipe later), but the one I talking about Num Tok has one special ingredient that makes the dish different. It is a rice powder. The rice powder is very easy to make, just toast the rice and pound it to make it fine like powder. I use the mortar for this. If you don’t have one use a Ziplog bag and pound it until it is fine or use a blender for coffee that works also.
Toasted rice
Pounding rice powderrice powder
Also, we use dried red chili to season it. So be careful when you order it in a Thai restaurant and make sure you know which one you order (best way ask server).
Ingredients
1 pound top sirloin.
1-3 tsp. Dried ground Thai Chili (If you don’t like, because it’s too hot use chili flack)
2-3 shallots or ½ red onion, slice very thin
5 tbsp. fresh squeezed Lime juice
5 tbsp. fish sauce
3 tbsp. rice powder
½ cup mint leave
¼ cup thin slice green onion
2-4 Roman leave for garnish
Cooking Instructions
- Grill or broil the steak until medium-rare (about 5 minute per side). Slice thin, into pieces approx. 2 inches across and 1/8 inch thick.
- Mix chili, fish sauce, lime juice, roasted rice in a medium bowl. Add the sliced meat and toss with the shallots, mints and green onion until it is mixed well
- Make a bed of the lettuce on a serving plate. Place the salad on top.
- Server with Carrot stick, cucumber for garnish (and cool down the heat during eating it !!! )
Num tok
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