*  Exported from  MasterCook  *
                              THAI BEEF SALAD
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Beef                             Salads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    120 g slices beef fillet
  100       ml           White vinegar
   45       g            Sugar
    2                    Cloves garlic, chopped
    3       ts           Nam Pla (Thai fish sauce)
  120       g            Chinese cillie paste (Tau
    1       c            Fresh lime juice
      1/2   c            Nam Pla
    2       ts           Light soy sauce
   60       g            Fresh coriander, chopped
   60       g            Shallots, chopped finely
    1                    Clove garlic, chopped
    1                    Green chilli, deseeded and
                         -chopped fine
                         -----TO SERVE-----
    2       sm           Heads cos lettuce
    1       lg           Cucumber
  250       g            White cabbage, shredded
    1       sm           Ripe pawpaw, peeled & sliced
                         -into 5 cm long sticks
                         Fresh coriander leaves
   To cook the beef: grill the beef until med rare and set aside.
   To make the marinade and marinate the cooked beef: mix the vinegar, sugar,
   galic, Nam Pla, and chillie paste together. Slice the meat thinly pour
   over the marinade and marinate for 15 mins.
   To make the dressing: combine all the dressing ingredients and set aside.
   To serve: arrange the lettuce leaves on each plate. Trim the ends from the
   cucumber and cut in half crosswise. Slice lengwise into thin strips. Place
   a small amount of cabbage on the cucumber strips, and roll up. Repeat with
   the pawpaw, rolling the pawpaw sticks in cucumber strips. Place the clicd
   marinated beef on top of the lettuce. Surround each serve with 3 cabbage
   and pawpaw rolls. Spoon the dressing over the beef, lettuce and the rolls.
   Top the beef with a generous serving of the coridander leaves. By Grand
   Hyatt Erawan Bankok
   From: Australian Vogue Wine and Food Cookbook 94/95 Typed by Joell Abbott
                    - - - - - - - - - - - - - - - - - -