Thai Beef Salad - Yum Nua

Ingredients

500 g rump steak or new york cut
1/4 cup spring onions sliced thin
1/2 cup coriander leaves and steam
1/4 cup mint leaves
1 medium cucumber seeded and sliced
1 tomato cut into wedges
1/2 medium red Spanish onion cut into thin wedges
1 cup baby spinach leaves
1 cup rocket leaves

dressing
1 clove of garlic
1 bird's eye chili
2 tbs lemongrass thinly sliced (white part only)
1 1/2 tsp palm sugar or brown sugar
2 tbs fish sauce
2 1/2 tbs lime juice

Start making the dressing by crushing the minced garlic and bird chili using mortar and pastel.
Put this paste in a small bowl and add lemongrass, fish sauce, lime juice, and sugar.
Whisk together to combine and set aside.
To cook the steak, heat oil in a skillet over medium high heat.
Sear the steak on one side and continue to cook until medium rare or medium.
Remove from heat and let stand on cutting board for 5 minutes.
After meat has rested, slice steak thinly.
In a large bowl, add beef and all other ingredients then pour the dressing on top and toss gently.
Serve with rice if desired.

Tippy's Summer Pancake Rolls ( The P Rolls )

Ingredients
10 cooked prawns, peeled
2 pieces of chicken thighs
[lightly marinated with soy and sesame oil then pan fried until cook, then sliced]
1/2 cup mint leaves
1/2 basil leaves
a bunch of coriander
1/2 cup dill
1/2 cup spring onions, thinly sliced
1 cup bean sprouts
5 rice paper sheets
5 thin savoury pancakes

Sauce:
hoisin sauce
crushed peanuts
a dash of chili sauce / cut chili

for the pancake, you'll need:
1/2 cup of flour
1 egg
1 tbs corn flour
a pinch of salt & pepper
water enough to make a thin batter

Pre-prepared all ingredient and wrap each roll carefully.
Serve with hoisin/peanut sauce.

Barbecued Duck Salad with Palm Sugar Dressing

Ingredients
1/2 Chinese barbecue duck, shredded
1 cups (160g) bean sprouts
1 cup coriander
1/2 cup mint leaves
1 long red chilli, thinly sliced
1/2 cup thinly sliced green papaya or green mango or green apple
1/2 cup spring onions
1/2 cup fried eschalot*
1/2 cup lemon grass thinly sliced (white parts only)

Dressing
¼ cup grated palm sugar
½ cup (125ml) lime juice
1 teaspoon fish sauce
1/2 chopped chilli (optional)
Top with a few tablespoons of coconut milk

To make the palm sugar dressing, place the palm sugar, lime juice and fish sauce in a bowl and stir to combine. Place the shredded duck, bean sprouts, coriander, mint, chilli, papaya/mango/green apple and the palm sugar dressing in a large bowl and toss to combine. Spoon the salad into small bowls to serve. Serves 4.