Thai Beef Salad Recipe

Ingredients

• 1 lb of beef fillet, thinly sliced
• 1 tablespoon of lime juice
• 1 tablespoon of fish sauce
• 1 garlic clove, crushed
• 1 tablespoon of fresh ginger, chopped
• 1 small cucumber
• 1 small red chilli, chopped
• 8 oz of mixed salad leaves
• 1 tablespoon of thai sweet chilli sauce

Cooking Instructions

Combine the lime juice, fish sauce, sweet chilli sauce, ginger and garlic in a small bowl and mix well. Dip the steak into the marinade to coat thoroughly. Cover with plastic wrap and refrigerate for 1 to 2 hours to develop the flavours.

Cook the beef in a hot frying pan or grill for 2-3 minutes on each side, or until the meat is cooked to your liking. Allow the beef to cool down for a few minutes to release the juices.

Slice the beef thinly into bite size pieces.

To serve the thai beef salad, mix together the cucumber and salad leaves and place on a large platter or in a large bowl.  Top with noodles (optional) and slices of beef. Pour thai sweet chilli sauce over the salad and you have yourself a very good meal.

Garlic Lime & Chili Steamed Siakap Recipe

Ingredients

A

• 2 stalks Spring onion, for garnishing
• 1 teaspoon Salt
• 4 - 6 slices Lime, for garnishing
• 2 stalks Coriander leaves, for garnishing
• 1 (about 500-700g) Sea bass, scaled and cleaned

B

• 4 cloves Garlic, chopped coarsely
• 1 teaspoon Sugar
• 4 - 5 Bird’s Eye Chilli, chopped
• 3 tablespoons Lime juice, freshly squeezed
• 1 tablespoon Fish sauce
• 2 tablespoonsMAGGI Concentrated Chicken Stock No MSG
  Steps
  
  1. Rub fish with salt and leave aside for 20 – 30 minutes.
  2. Using a sharp knife, score the fish at an angle on both sides to help it cook faster.
  3. Place the fish in a heat proof plate and pour over the sauce mixture made out of ingredients B.
  4. Steam the fish on high heat for about 15 - 20 minutes, or until the fish is cooked.
  5. Garnish with lime slices, spring onion and coriander, and serve hot with rice.

Tom Yam Seafood Recipe

Ingredients

A

• 2 stalks Lemon grass, smashed
• 3 cm Galangal, thinly sliced
• 2 litre Water
•  Prawn shell, from the 100 gm peeled prawn

B

• 1 Tomato
• 6 pieces Bird's eye chillies, smashed
• 1 Onion, wedged
• 1 cup Lime juice
• 1 tablespoon Coriander leaves, thinly sliced
• 2 pieces Kaffir lime leaves, roughly chopped
• 1 tablespoon Fish sauce
• 4 packetsMAGGI Tom Yam Soup Paste

C

• 50 Fish meat, diced
• 50 g Mussels
• 50 g Squids, sliced
• 100 g Prawns, peeled
• 50 g Oyster mushrooms
  Steps
  
  1. In a pot, bring water to boil. Add in ingredient A and cook for 15 minutes. Remove prawn shells.
  2. Add in ingredient B and cook for 5 minutes.
  3. Add in ingredient C and cook for 10 minutes.
  4. Serve hot.