• Food Art & Techniques to make The Best Grilled Beef Salad Step By Step.

• Traditional Thai Recipe to bring exquisite food to your fine dining table for special ocacsions.

Spicy Salads

• As a rule, Lap contains higher proportion of meat (always minced). Lap and Tam are originally from northeastem region (Isan) of the country. Dominant flavors of Lap whipped up in real Isan kitchen are salty, hot and slightly bitter.

• However, Lap dishes popularized in Bangkok and worlwide usually are decicedly sour, then hot and salty. Nam Tok is simply a kind of Lap but contains sliced grilled beef or pork rather than pan-roasted gruound meat.

• Nam Tok means waterfall. It is said that dripping sound of meat juice on the grill resembles the sound of waterfall, hence the name.

Grilled Beef Salad

Serves 4

Ingredients

• 2 Pieces Beef Sirloin, 200 g Each

• 3 Cucumbers, Peeled, Quartered Lengthwise and seeded, cut diagonally into slices

• 1/2 Cup Thinly Sliced Lemon Grass (thick bottom thirds only, outer layer discarded)

• 2/4 Cup Sliced Shallots

• 1 Cup Mint Leaves, Sliced into thin strips

• Mint Spring, Finely Shredded kaffir lime leaves, and red spur chili, to garnish

Dressing

• 2 Tbsp Coarsely Chopped Yhai Garlic

• 15 Red and Green Thai Chilies

• 3 Tbsp Fish Sauce

• 1/4 Cup Lime Juice

• 2 Tsbp Granulated Sugar

Preparation

Rinse the eef and part dry. Sear and a grill pan untill well browned on both sides. Continue to cook on medium-low heat until medium-well. Cut them into 1-inch-thinck pices. Set aside.

To make the dressing, pound the garlic and chilies together. Transfer to a mixing bowl. Add the fidh sauce, and sugar. Mix well.

The dressing should taste pleasantly sour, salty and slightly sweet.

In the mising bowl, toss the grilled beef, cucumbe and dressing together. Add the lemongrass, shallots, mint leaves and kaffir lime leaves. Mix well.

Garnish with the mint spring, shedded kaffir lime leaves and red spur chili.

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About Me

In 2012 I began my cooking journey in Brasil and studied at “Senac, Juiz de Fora”, in Minas Gerais, developing my basic culinary techniques.

Later I worked in a local restaurant, and rose to a role in management, helping to increase the clientele base. I then discovered a refined bistro called “Assunta” in Minas Gerais and cooked as a Chef de parti. In this place I became sure of what I wanted for my life. Learning an important chef’s culinary art at that time aroused my desire to live abroad; learn English and improve my culinary techniques.

Following this experience I traveled to Ireland in Europe and began working in an Irish restaurant as a Kitchen Porter and later working as a Chef de Parti.

Having met my girlfriend, I embarked on the third part of journey to Thailand in 2014 where I gained an Asian cooking experience and improved my International culinary techniques. In Bangkok I had the privilege of undertaking a course in one of the most prestigious international networks of French cuisine; “Le Cordon Bleu”.

Having completed the Advanced cooking level there I traveled to Italy and learnt more about Mediterranean cooking and then returned to Brasil, where I’m now based.

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