Yum Ant Larvae ( Yum Kai Mod Dang )

ยำไข่มดแดง

300 g Fresh Ant Larvae
¼ cup green spring onions, sliced
¼ cup Thai red Onions, sliced
¼ cup chopped green chili peppers
¼ cup mint leaves
1 Teaspoon ground roasted sticky rice (prik khee no pon)
1 Teaspoon Fish Sauce
1 Tablespoon Toasted Rice Powder




Prepare:

Combine the topping ingredients together and serve

Thai white mushroom salad [Yum-Hed-Fang]

ยำเห็ดฟาง

Ingredients

1. Mushroom peeled, cleaned 250 grams

2. Shrimp peeled, headed in, deveined 100 grams

3. Lemon grass minced 1/2 cup

4. Kaffir lime leaves minced 1 tablespoon

5. Mint 1 cup

6. Black chili paste 2 tablespoons

7. Lemon juice 2 1/2 tablespoons

8. White sugar 2 teaspoons

9. Fish sauce 2 tablespoons

1. To scald mushroom, shrimp in to hot water until cooked well, remove, set aside.

2. Stir together black chili paste, lemon juice, sugar, fish sauce until combined well as salad juice.

3. Mix well mushroom, shrimp, lemon grass, and kaffir lime with salad juice, Sprinkle with mints.

Yum Kai Dao - Deep Fried Egg Salad

ยำไข่ดาว

Prepare:
4 large eggs
1 brown/white onion, thinly sliced
2 tomatoes, wedged
a bunch of lettuce/salad greens
a bunch of coriander

Dressing:
1 tsp finely grated raw garlic
4 tbsps fish sauce
4 tbsps fresh lime juice
4 tbsps palm sugar
chopped fresh chilli, quantity as desired

Instructions:

Crack eggs into very, very hot oil and deep fry till fluffy and crispy, and yolks are cooked through. The hotter the oil, the fluffier and crispier your eggs will be. Let cool slightly, then cut into rough chunks and toss with vegetables.

Combine salad dressing ingredients in a bowl and further adjust the taste as necessary to suit your liking . Dress the salad and tuck in!

Sausage Salad in Banana Flower

ยำหัวปลี

Ingredients:

Smoke Sausage (cocktail) 100 grams
Banana flower sliced 1 scoop (Hand full)
Thai red Onions 1 Table spoon
Crushed Peanuts 2 tablespoons
boiled egg sliced for topping garnish


Chilli Paste - The type cooked in oil 2 Tablespoons
Lemon Juice 2 Tablespoons
Fish Sauce 2 Tablespoons
White Sugar 2 Tablespoons
Green Chilli - lightly crushed to full flavour 5 chilli
Soup stock - Chicken 2 Tablespoons
Coconut Cream 2 Tablespoons


Thai Food Preparations:


1). Slice bannana flower like Onion ring size and cover with lemon juice to stop discolouring like on would with an apple.
2). Put sausages like hotdos in boiling water and heat. Remove and dry.
3). Mix all ingredents on a boil and then take a outer petal of the flower and use as a basket and fill with salad and garnish with egg.

Serve

Lemongrass Spicy Salad(Yum Ta Krai)

ยำตะไคร้

Ingredients:
3 groups lemongrass (sliced thinly)
1 cup minced pork (cooked)
4 big shrimp (peeled, de-veined and cooked)
1 tbsp. fish sauce
2 tbsp. lemon juice
1 tsp. sugar
3 tbsp. sliced chili peppers (or as much as you like)
4 red onions (sliced)
1 scallion (sliced)
½ cup cashew nuts

Preparation:

1. Put lemongrass, minced pork and shrimp in one big bowl.
2. Add fish sauce, lemon juice, sugar and peppers. Mix it and then put red onion, scallion. Mix them altogether.
3. Put on a dish and dress with cashew nuts.
4. You may put sliced cabbage at the bottom of the dish or dress with mints will also taste ^_^

ยำเนื้อย่าง ( Spicy BBQ Beef Salad )

Ingredients
1 lb beef. Any beef can be used such as the top sirloin used in this recipe.

Salad
1/4 cup sliced onions, separated
2 tomatoes, wedged
1/4 cup sliced cucumber
1/4 cup thinly sliced Thai chile peppers

Sauce
1/4 cup fish sauce
1/4 cup lime juice
1 tablespoon sweet dark soy sauce
3 tablespoons minced garlic
3 tablespoons minced ginger
3 tablespoons chopped coriander/cilantro (including the roots)
1/4 cup chopped green onions (spring onions)
1/4 cup chopped shallots (small red or purple onions)
1 tablespoon sesame oil
1 tablespoon chili oil

Barbeque the beef, and thinly slice it into bite sized pieces. Combine with the salad ingredients, and mix
the sauce and toss the whole.

Serving
Serve with sticky rice, lettuce, condiments and dipping sauce. You can also put a few thai green peppercorns
on the bbq and add them with the garnish (makes a very nice touch, as this all goes together very well).

By: mcdang.

Needle Mushroom and Shrimp Dressed with Spicy Sour Salad

Yum Hed Khem Thong Goong Sod(ยำเห็ดเข็มทองกุ้งสด)


Prepare:

500g. Cooked Needle Mushroom
2 tbsp. minced chili peppers
2 tbsp. lemon juice
2 tbsp. fish sauce
1 tsp. sugar
1 tbsp. sliced pickled garlic
1 handful cut Chinese celery
1/4 cup sliced spring onion (thin and circle shape)
1/4 cup sliced tomatoes
500g. shrimps
3 tbsp. drinking water





Cooking Instructions:

1. Clean, peal and de-veined the shrimps and soft boiled in boiling water.

2. In a bowl, add sugar, fish sauce, chili peppers, lemon juice, pickled garlic, water and mix well. Taste it the way you like. You may add more sugar if you like it sweet. However, it's better to have sour and spicy flavor to lead.

3. When you get the taste you like, add tomatoes, onion, and celery. Mix well. Add more drinking water if you want it juicy.

Here is the trick, keep adding little by little until you get the right taste. After 3-4 recipes of spicy and sour salad, you can do it with out having to measure the amount. :)

4. Mix mushroom and shrimps on a plate and dress the salad on top. Or you can just throw them into a salad bowl, mix well and then serve.

By:http://trythaifood.thaipulse.com

SPICY COCKLE SALAD : yum hoy krang

ยำหอยแครง
Thai Recipe Ingredients

* 800 grams cockles

* 1 tablespoon shallot, sliced

* 1 teaspoon chili, sliced

* 1/4 cup mint leaves

* 1 tablespoon sliced lemongrass

* 1 1/2 teaspoon fish sauce

* 2 tablespoon lime juice

* 1/2 cup shredded green mango

* mint leaves (for garnishing)


Thai Food Preparations

1. Put cockles in clean water wait until the shells open up, then clean the dirt inside.

2. Heat water in a pot until boiling. Then scald cockles in boiled water for just a short time. Remove from heat, drain and shell.

3. In a big bowl, add cockles, chili, shallot, lemongrass, fish sauce, lime juice, mint leaves and green mango. Toss until all ingredients mixed well.

4. Transfer to a serving plate. Garnish with mint leaves on top and serve immediately.


by:http://www.ezythaicooking.com

Spicy vietnamese sausange salad (Yum Mu Yor)

ยำหมูยอ

INGREDIENTS:

2 cups Vietnamese sausage
3 tbsp. sliced onion
5 red chili peppers, lightly pounded
2 ½ tbsp. lime juice
1 ½ tbsp. fish sauce
¾ tsp. sugar
4 pieces sliced tomato
2 scallions, cut into 2 inch pieces
2 Chinese, celeries, cut into 2 inch pieces
Lettuce
Cucumber

Preparation:

1 Cut Vietnamese sausage into ¾ inch pieces.
2 Add onion, ground chili, fish sauce, lime juice, sugar, tomato, scallions, Chinese celery and add sausage. Mix well.
3 Serve with lettuce and cucumber.

Spicy Prawn Salad ( Gung Yum Ta Kia )

กุ้งยำตะไคร้

Ingredients:
8 Prawns
200 ml Water
1 Tablespoon Chopped Lemon Grass
1 Tablespoon Chopped Chillies
1 Clove Garlic Chopped
1 Teaspoon Chopped Spring Onions
5 gms Mint Leaves
2 Tablespoons Fish Sauce
1 Tablespoon Lemon Juice
1/4 Teaspoon Sugar

Preparation:
1. Boil the shrimp in water for 1 minute and set aside.
2. Make the spicy sauce by mixing the lemon grass, chilli, garlic, chopped spring onions, with the fish sauce, sugar, and lemon juice.
3. Layer the salad, with a bed of mint, a layer of shrimp and pour the sauce over the top.

Yum Pla Tuu (Spicy Mackerel Salad) ยำปลาทู

INGREDIENTS:

5 large short bodied mackerels
10 to 15 broken hot chilies
7 finely sliced shallots
½ cup shredded young ginger
5 finely slice lemon grass stems
2 table spoons finely sliced kaffir lime leaves
1 cup horapha sweet basil leaves
2 table spoons ground roasted peanuts
2 to 3 table spoons lime juice
2 table spoons fish sauce
fresh Chinese cabbage, yard-long beans, cabbage, spring onions, corlander greens


Preparation:

Fry the mackerel golden brown and remove the meat.


Toss with the meat the lemon grass, ginger, shallot, chilies, kaffir lime leaf, sweet basil leaves, fish sauce, and lime juice.


Just before serving, sprinkle with the ground peanut, and serve with the fresh vegetable.

Yum Som-O (Pomelo and Chicken Salad) ยำส้มโอ

Ingredients:
1 pomelo or ruby red grapefruit
1 small whole cooked chicken breast
1 cup cooked shrimp
1 teaspoon chopped red chile
1 ½ tablespoon nam pla
1 ½ teaspoon sugar
juice from 1 large lime
1 ½ tablespoon chopped fresh coriander
1 small head red leaf lettuce, for garnish
¼ cup roasted peanuts, chopped
fresh red chile, julienned for garnish
fried shallots



Preparation:
Peel and separate pomelo or grapefruit into segments. Remove the membranes. Seed. Gently flake the flesh apart into a bowl. Chill. Hand shred the chicken. Add chicken and shrimp to pomelo.


In a small bowl mix together the chopped red chile with fish sauce, sugar, lime juice and coriander; toss with pomelo chicken mixture.


Arrange the lettuce on a serving platter. Put the fruit mixture over the lettuce. Top with peanuts and 2 tablespoons of crisp fried shallot flakes, and garnish with red chile slivers.

Yum Kai Kem (Salty Egg Salad) ยำไข่เค็ม

Recipe from Real Thai by Nancy McDermott -- Yum kai kem is a simple, country-style accompaniment to rice, and is often served with green curries as a sharp, salty complement to their rich, fiery heat.


3 salty eggs, cooked and cooled to room temperature
6 fresh kii noo chilies or 2 serrano chilies, thinly sliced crosswise
2 tablespoon coarsely chopped shallot
2 tablespoon freshly squeezed lime juice


Peel the eggs, halve them lengthwise, and arrange them on serving dish. Sprinkle the chili slices and shallots over the eggs. Drizzle with lime juice and serve.

Yum Kai Dtom (Hard-Boiled Egg Salad) ยำไข่ต้ม

Ingredients:
6 pieces leaf lettuce
6 hard-boiled eggs, peeled and thinly sliced
2 shallots, thinly sliced
½ cup roughly sliced Chinese celery
½ cup fried shallots
2 tablespoons fried garlic
1 sprig fresh cilantro, roughly chopped


Dressing

2 tablespoons nam prik pao
2 tablespoons nam pla
3 tablespoons fresh lime juice
2 teaspoons sugar (preferably palm sugar)

Preparation:
Line a serving platter with the lettuce leaves. Place the egg slices on the leaves and sprinkle with the shallots, Chinese celery, fried shallots, fried garlic, and fresh cilantro.


Combine the dressing ingredients and pour over the salad just before serving.

Yum Pla Kra pong (Sardine Salad) ยำปลากระป๋อง

Ingredients
2 of canned sardines
4 to 6 leaves green leaf lettuce/Chinese lettuce
8 shallots, sliced
2 stalks lemon grass (ta-krai), lower 1/3 of stem, thinly sliced
4 garlic cloves (kratiem), sliced
¼ cup chopped green chili peppers (prik khee noo)
¼ cup fish sauce (nam pla)
¼ cup lime juice
½ cup mint leaves
¼ cup coriander leaves (bai pak chee)
2 green spring onions, sliced in 1 ½ inch pieces

Direction:
Split each sardine in half lengthwise. Remove the backbone. Cut the lettuce in 4 inch sections and arrange on a plate. Place a sardine half on top of each piece of lettuce. Combine the topping ingredients and pour over the sardines Garnish with the mint, coriander and green spring onions.
To eat, wrap each sardine in its piece of lettuce, including some of the topping and garnish ingredients.