Recently in Ian Chalermkittichai Category
June 5, 2007
Ian Chalermkittichai, Executive Chef of authentic modern Thai restaurant, Kittichai at 60 Thompson Hotel in Soho, shares his favorite recipe - Spicy Thai Beef Salad with Long Beans:
Cooking Instructions
Marinade
- Mix all the ingredients for the marinade in a bowl, add the beef, and marinate for at least 2 hours.
Steak
- Light or preheat the grill to high, and grill the beef directly over the coals until medium-rare. (3 to 4 minutes per side.)
- Allow to rest for 10 minutes before slicing.
Salad
- Add the palm sugar and tamarind to a small bowl and heat in a saucepan half-filled with water until warm and combined.
- Add the remaining salad ingredients to a medium bowl and stir in the tamarind mixture.
- Toss the sliced beef with the salad ingredients and check the seasoning. The flavor should be salty, sour, and spicy.
- Serve the salad with a wedge of raw white cabbage.
About the Chef:
As the former Chef of the Four Seasons/Regent Hotel in Bangkok, Chef Ian Chalermkittichai developed a national reputation for combining Thai ingredients with international flavors and techniques.
An expert in several cuisines, he spearheaded all of the hotel's five restaurants, including the legendary Spice Market.
Visit Chef Ian Chalermkittichai on the web @ kittichairestaurant.com.
