Chili and Pak Choi Omelet Parcels Recipe

Recipe: (Serves 4)

130 g/4.5 oz broccoli, cut into small florets
30 ml/2 tablespoons groundnut (peanut) oil
1 cm/0.5 inch piece fresh root ginger, finely grated (shredded)
1 large garlic clove, crushed
2 fresh red chilies, seeded and finely sliced
4 spring onions (scallions), diagonally sliced
175 g/6 oz/3 cups pak choi (bok choy), shredded
50 g/2 oz/2 cups fresh coriander (cilantro) leaves, plus extra to garnish
115 g/4 oz/2 cups beansprouts
45 ml/3 tablespoons black bean sauce
4 eggs
Salt and ground black pepper

Method:

Bring a pan of lightly salted water to the boil and blanch the broccoli for 2 minutes. Drain, then refresh under cold running water, and drain again. Heat 15 ml/1 tablespoon of the oil in a frying pan and stir-fry the ginger, garlic and half the chili for 1 minute. Add the spring onions, broccoli and pak choi, and toss the mixture over the heat for 2 minutes more.

Chop three-quarters of the coriander and add to the frying pan. Add the beansprouts and stir-fry for 1 minute, then add the black bean sauce and heat through for 1 minute more. Remove the pan from the heat and keep warm.

Mix the eggs lightly with a fork and season well. Heat a little of the remaining oil in a small frying pan and add one-quarter of the beaten egg. Tilt the pan so that the egg covers the base, then sprinkle over one-quarter of the reserved coriander leaves. Cook until set, then turn out the omelet on to a plate and keep warm while you make 3 more omelets.

Spoon one-quarter of the stir-fry on to each omelet and roll up. Cut in half crossways and serve, garnished with coriander leaves and chili slices.

Thai Beef and Mushroom Salad Recipe

Recipe: (Serves 4)

675 g/1.5 lb fillet (tenderloin) or rump (round) steak
30 ml/2 tablespoons olive oil
2 small mild red chilies, seeded and sliced
225 g/8 oz/3.25 cups fresh shiitake mushrooms, stems removed and caps sliced

For the dressing

3 scallions (spring onions), finely chopped
2 garlic cloves, finely chopped
Juice of 1 lime
15-30 ml/1-2 tablespoons Thai fish sauce
5 ml/1 teaspoon soft light brown sugar
30 ml/2 tablespoons chopped fresh cilantro (coriander)

To serve

1 cos or romaine lettuce, torn into strips
175 g/6 oz cherry tomatoes, halved
5 cm/2 inches piece cucumber, peeled, halved and thinly sliced
45 ml/3 tablespoons toasted sesame seeds

Method:

Preheat the grill (boiler) to medium, then cook the steak for 2-4 minutes on each side, depending on how well done you like it. (In Thailand, the beef is traditionally served quite rare). Leave to cool for at least 15 minutes. Slice the meat as thinly as possible and place the slices in a bowl.

Heat the olive oil in a small frying pan. Add the seeded and sliced red chilies and the sliced shiitake mushroom caps. Cook for 5 minutes, stirring occasionally. Turn off the heat and add the steak slices to the pan. Stir well to coat the beef slices in the chili and mushroom mixture.

Make the dressing by mixing all the ingredients in a bowl, then pour it over the meat mixture and toss gently. Arrange the lettuce, tomatoes and cucumber on a serving plate. Spoon the steak mixture in the center and sprinkle the sesame seeds over. Serve at once.

Thai Beef Salad Recipe

Recipe: (Serves 4)

Oil, for frying
2 sirloin steaks, each about 225 g/8 oz
1 lemon grass stalk, trimmed
1 red onion, finely sliced
1 fresh red chili, finely chopped
0.5 cucumber, cut into strips
30 ml/2 tablespoons chopped scallion (spring onions)
Juice of 2 limes
15-30 ml/1-2 tablespoons Thai fish sauce (nam pla)
Chinese mustard cress, or fresh herbs, to garnish

Method:

Heat a large frying pan until hot, add a little oil and pan-fry the steaks for 6-8 minutes for medium-rare. If you prefer, cook the steaks under a preheated medium grill (broiler). Allow to rest for 10-15 minutes.

Cut off the lower 5 cm/2 inches of the lemon grass stalk and chop it finely. When the meat is cool, slice it thinly on a cutting board and put the slices in a large bowl. Add the sliced onion, chili, cucumber, lemon grass and chopped scallions to the meat slices.

Toss the salad and flavor with the lime juice and fish sauce. Transfer to a serving bowl or plate and serve at room temperature or chilled, garnished with Chinese mustard cress or fresh herbs.