Tag Archives: salad

How to Make “Bun Bo Xao” Lemongrass Beef Noodle Salad สลัดขนมจีนเนื้อตะไคร้

Serves: 2

Lemongrass Beef:
200g Beef, thinly sliced
1 Lemongrass, finely chopped
1 Tbsp Cornflour
10g Garlic, minced
1 tsp Sugar
1 Tbsp Oyster Sauce
1 Tbsp Light Soy Sauce
1 Tbsp Sweet Dark Soy Sauce (e.g. Kecap Manis)
1 Tbsp Oil (for frying)

3 Tbsp Sugar
3 Tbsp Water
3 Tbsp Fish Sauce
3 Tbsp Vinegar
1 Clove Garlic, finely chopped
1-2 Red Chillies, finely chopped
50g Cashew Nuts (or Peanuts), roasted, coarsely grounded

120g Dried Vermicelli Noodles
100g Lettuce, sliced
100g Carrots, julienned
100g Cucumber, julienned
1/4 c Mint Leaves, sliced
2 Tbsp Fried Shallots



200 กรัม เนื้อ หั่นบางๆ
1 ตะไคร้ สับ
1 ชต. แป้งข้าวโพด
10 กรัม กระเทียม สับ
1 ชช. น้ำตาล
1 ชต. น้ำมันหอย
1 ชต. ซีอิ๊วขาว
1 ชต. ซีอิ๊วดำหวาน
1 ชต. น้ำมันพืช (สำหรับผัด)

3 ชต. น้ำตาล
3 ชต. น้ำสะอาด
3 ชต. น้ำปลา
3 ชต. น้ำส้มสายชู
1 กลีบ กระเทียม สับ
1-2 พริกแดง สับ
50 กรัม เม็ดมะม่วงหิมพานต์คั่ว หรือถั่วลิสงคั่ว ตำหยาบๆ

120 กรัม เส้นขนมจีนแห้ง
100 กรัม ผักกาดแก้ว หั่นซอย
100 กรัม แครอท หั่นเส้น
100 กรัม แตงกวา หั่นเส้น
1/4 ถ้วย ใบสะระแหน่ หั่นซอย
2 ชต. หอมเจียว

How to Make Papaya ‘Som Tum’ Salad (Tum Thai) ตำไทย

Serves: 2 (as a side dish)

125g Carrots, peeled & julienned

175g Green Raw Papaya, peeled & julienned

1 clove Garlic

2-4 Red Chillies

2 Tbsp Palm Sugar

20g Green Beans

2 Tbsp Dried Shrimps

5 Cherry Tomatoes, halved

3 Tbsp Lime Juice

3 Tbsp Fish Sauce

50g Roasted Cashew Nuts (or peanuts)


125 กรัม แครอท ขูดหรือสับเป็นเส้นๆ

175 กรัม มะละกอดิบ ขูดหรือสับเป็นเส้นๆ

1 กลีบ กระเทียม

2-4 พริกแดง

2 ชต. น้ำตาลปี๊บ

20 กรัม ถั่วแขก หรือถั่วฝักยาว

2 ชต. กุ้งแห้ง

5 มะเขือเทศลูกเล็กๆ หั่นครึ่ง

3 ชต. น้ำมะนาว

3 ชต. น้ำปลา

50 กรัม ถั่วลิสงคั่ว หรือเม็ดมะม่วงหิมพานต์คั่ว

Chickpea and Fennel Salad

Serves: 2 as a side dish

What you need

  • 75g Dried chickpeas, soaked overnight with a pinch of baking soda (or 400g tines cooked chickpeas, rinsed)
  • 1 bulb Fennel, trim off the top, bulb thinly sliced
  • 1 clove Garlic, minced
  • A squeeze lemon juice
  • 2 tsp Red wine vinegar
  • 2 Tbsp Olive oil
  • 4 Cherry tomatoes, halved (or Sicilian marinda tomatoes, or Black Iberico tomatoes, quartered)
  • Small bunch Flat-leaf parsley leaves, roughly chopped
  • Salt & Pepper

How to put this together

  1. If using dried chickpeas, drain & rinse under cold water. Add to a pot with water, bring to boil, then simmer for 1 hour, or under soft & tender. Drain, season with salt & pepper. Set aside.
  2. Mix together garlic + lemon juice + red wine vinegar + olive oil. Taste & season with salt & pepper.
  3. Add chickpeas + fennel + tomatoes + parsley. Toss well. Taste & season.
  4. Serve warm

Som Tum with Shrimp Paste (ส้มตำใส่กะปิ)

Serves: 2

What you need:
  • 2 cups Green papaya, julienned
  • 2 cups Carrot, julienned
  • Iced water
  • 1 tsp Garlic
  • 2-5 Dried red chillies
  • 2-5 Fresh red chillies
  • 1 tsp Palm sugar
  • 1 tsp Thai shrimp paste (กะปิ)
  • 2 Tbsp Fish sauce
  • 1 Tbsp Lime juice
  • 2 Tbsp Tamarind concentrate
  • 3 Green beans, cut into 1 inch pieces (optional)
  • 3 Cherry tomatoes, halved (optional)

Julienned papaya & carrots

Mortar & pestle

How to put this together:
  1. Put julienned green papaya & carrot in iced water until needed
  2. Using mortar & pestle, pound together garlic + dried red chillies + fresh red chillies
  3. Add palm sugar + shrimp paste. Mash & mix.
  4. If using, add green beans, roughly pound
  5. If using, add cherry tomatoes, squish them to release the juice
  6. Add fish sauce + lime juice + tamarind concentrate
  7. Taste & season
  8. Drain papaya & carrot well. Use salad spinner if you have, to get rid of as much water as possible.
  9. Add papaya + carrot. Gently pound & mix.
  10. Taste & season
  11. Serve with sticky rice, grilled chicken, grilled fish, fresh vegetables

Green papaya is super expensive 🙁

Spicy Thai Beef Salad (Nam Tok)

Nam tok in Thai means waterfall. I have no idea why it’s called waterfall, but it’s yummy.

Serves: 2

What you need:

  • 200g beef steaks – preferably with fat marble, about 1 inch thick
  • 2 Tbsp shallots, finely sliced
  • 2 Tbsp mint leaves, chopped
  • 2 Tbsp spring onions, finely sliced
  • 1-2 tsp chilli powder
  • 3-4 Tbsp fish sauce
  • 2-3 Tbsp lime juice
  • 1/2 tsp sugar
  • 2 tsp raw rice
How to put this together:
  1. On a pan, dry-roast the raw rice on low heat until brown. Cool. Grind.
  2. Sear the beef steaks about 1 min each side. Do not overcook. Rest for 10 mins.
  3. Once the beef has rested, slice them thinly, about 1/2 cm thickness.
  4. Put sliced beef and any beef juice left over in a small pot. Heat over the flame for 15 seconds (or longer if it’s still too raw for your liking). We just want the meat to be warm as it’s been resting. Take off heat
  5. Add 3 Tbsp fish sauce + 2 Tbsp lime juice + sugar + chilli powder. Mix well. Taste. Add more seasoning as required.
  6. Add shallots + mint leaves + spring onions + roasted rice. Mix well. Taste again.
  7. Serve with steamed rice or steamed sticky rice.

Le Relais Gascon, Paris

We often hear that people go to Paris and feel disappointed when they see the actual Eiffel tower. A lot of people find it underwhelimg. A lot of our friends find it…. just meh. Same goes with seeing the Mona Lisa.

I love the Eiffel tower. I think it’s a pretty cool structure.

Did you know that the Eiffel tower was meant as a temporary structure, with the original plan of tearing it down after a few years of its construction? What a pretty temporary structure it is!

We did two walking tours the first time we went to Paris. The first one covers the usual Paris sights – the Lourve, Champs-Elysées, Notre Dame, and the many bridges on River Seine. The second walking tour was specifically for the Montmarte area where we saw the Moulin Rouge, listened to stories of famous artists like Picasso and Van Gogh, and saw the most gorgeous Basilica Sacré Coeur.

At the end of Montmarte tour, we asked the tour guide to recommend us a dinner place. Up to this point of our trip we had nothing but disappointing meals. We just picked all the places that look “local” but turn out to be just another tourist trap. Getting to try local food (with some rice meals in between) is one of our travel highlights. You see me depressed and literally deflated after a crap meal.

So the tour guide, who’s a petite French lady, told us she knows of a great salad place. We both laughed out loud, and said no, we want a proper meal. No salads.

She said non non non, their salad is not just vegetables. Their salads come with boiled egg, chicken, bacon, and potato chips.

We’re still not convinced, but noted down the place anyway.

The tour finished quite late, and we were starving. I also got a really bad headache and just wanted to eat something and go back to the hotel to rest. Fortunately this “salad” restaurant was close to where the tour finished. So we decided to go and try it out.

So we sat down, and we ordered. No, we could not bring ourselves to order from the salad menu.

I ordered confit duck leg, because I’ve been craving it.

My hubby doesn’t like cheese, so his options were quite limited. He ended up ordering Cassoulet (baked beans in rich tomato sauce with sausages & confit duck leg)

As we were waiting for our dinner to arrive, we saw the waitress walked pass with their salads, and our jaws dropped. Basically, what you see is a massive bowl, piled high with potato chips and crispy bacon bits. Not a single green leaf in sight (they’re all hidden under the pile of potato chips). Too late now, we would just have to order it next time.

The Cassoulet was amazing – rich, tomatoey, full of beans (not ideal for date night), and has lots of bacon bits in it. Also under that mountain of beans are delicious sausages and confit duck leg. Yum!

My duck? Not as amazing. It was dry and in need of some kind of sauce.

We left hankering for their salads….

Fast forward one year later…

We were back in Paris again on a small Europe trip with my mum in-law, and this restaurant is on our itinerary!

This time, I ordered their salad…..

See what I mean? This, is my kind of salad!

Hubby still ordered Cassoulet (still delicious), and my mum in-law ordered beef bourguignon (amazing)

We were full, but hubby insisted I should order the creme brulee, because I’ve been craving it. I crave for creme brulee on the following occasions: when I’m in a France, when I’m in a French restaurant, when I see a kitchen blowtorch, and when I see it on the menu. Not very often at all.

This creme brulee was beautiful – and we left the restaurant very happy.

The next time you’re in Paris, and if you find yourself near Montmarte at dinner time, go to Le Relais Gascon. Note: this is NOT a romantic dinner restaurant.

Menu, location, etc: http://www.lerelaisgascon.fr/