hot and sour salad

Yum talay (Thai seafood salad)

Sometimes I don't think what I do is really 'cooking'. Not 'proper cooking'!

I don't really weigh things out, it's never very precise, and you HAVE to taste and taste and see what tastes good to you. 

I see it as less 'cooking' and more 'faffing about playing with food'.

It's ALL about having fun and really ENJOYING making something good to eat - that's usually simple and quick too.

This recipe is a perfect example ... lots of playing and very little actual cooking. 

And it tastes really good.

I love seafood and I love hot and sour flavours - and the lemongrass and lime leaf makes this just really delicious - so full of flavour.

Thai seafood salad - let's get started.

I made a big bowl just for me - so adjust the quantities of course depending on how much you're making.


Here's a list of the ingredients I used, but read through the whole recipe and see where you might adapt or change according to what you've got and what you like.

frozen prawns and squid, defrosted

1 tablespoon demerera sugar plus 3 tablespoons cold water

1-2 birds eye chillies

1 tablespoon fish sauce

1-2 limes

1 carrot, peeled and julienned

a few slices of white onion

2 spring onions, chopped

1 tomato, chopped

1 stick of celery, chopped

1 stalk of lemongrass

1 lime leaf, torn to remove the stalk

extra wedges of lime, to serve


You can use any fish or seafood you like (or happen to have).  I always like to have prawns and squid in the freezer as it's just so easy then to make something to eat - and generally I have scallops too but not today. Defrost before using - seafood defrosts quickly in a bowl of cold water - then rinse with fresh cold water and pat dry on kitchen paper.

You need to cook the fish first before adding it to the salad - do this any way you like.

The quickest way for my prawns and squid to cook would be to drop them quickly into a pan of boiling water and cook for only about a minute or less ... I did do the prawns like this - they're ready when they've gone from raw grey to completely pink!

Rachel Redlaw yum talay
Rachel Redlaw yum talay
Rachel Redlaw yum talay

But I wanted my squid to have a bit more texture too it and I just like cooking it on the griddle and watching it roll up! (Yep, 'faffing about playing with food').

So I scored my squid tubes, opened them out and cooked them on a very hot griddle and squeezed lime juice over them as they cooked.

Once the fish and seafood is cooked, just leave to one side to add at the end.

The next part of playing with food is to make the dressing - I added one tablespoon of demerera sugar to three tablespoons of water in a little saucepan and brought it slowly to the boil, stirred to dissolve the sugar and removed from the heat to cool. You could stand the saucepan in some cold water in the sink if you want to cool it more quickly.

I pounded up two birds eye chillies (use 1-2 depending on your taste) then added a tablespoon of fish sauce and the juice of a really juicy lime, then the sugar/water mixture.

Rachel Redlaw yum talay
Rachel Redlaw yum talay
Rachel Redlaw yum talay

Stir it all together and taste - see if you need to add anything else. It might need a little more lime juice depending on how juicy your lime was! 

Do make this dressing to YOUR taste. I like it very spicy and very sour so use lots of chilli and lime, but you might prefer a sweeter dressing, so just taste and play and experiment.

Next - the salad.

Use what you like really!

I had carrot, some white onion, a couple of spring onions, a tomato and some celery - but you could use anything you like.

Very finely slice just the bottom third of a lemongrass stalk (having removed the tough outer layers) and also finely slice a lime leaf and add to the salad. 

If you can't get these then do make it anyway, but the lemongrass and lime leaf are SO GOOD do get them if you can! I'm lucky that my local supermarket sells them so hopefully yours does too.

Add the dressing to the salad, mix well, and tip out onto a plate or bowl and add the seafood

Serve with extra lime wedges to squeeze over.

Rachel Redlaw yum talay
Rachel Redlaw yum talay
Rachel Redlaw yum talay

And that's it!

One delicious, authentic, Thai seafood salad - easy and fun to make and very little actual cooking!



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Yam plaa - crispy fish salad

My nephew bought me a Thai cookbook for Christmas, one I haven't seen before.  It's called ... hold on ... The Little Thai Cookbook - and there's some great recipes in it.  I love reading cookbooks so am thoroughly enjoying working my way through this one.

When I find any recipe in any cookbook I like the sound of, or that I've eaten before, I then think through if there's any changes I'd make or what else I could make with it. 

So, with just a very few Tiniest Thai changes, this absolutely delicious crispy fish salad has shot to the top of my current home-alone favourites - when I'm cooking just for me, this is EXACTLY what I usually want to eat. 

It's spicy + sour and crunchy + salty, full of flavour and texture 

And the basic salad and dressing is so simple to adapt to other toppings if you're not in a crispy fish kinda mood.  

I've made it with a chicken, prawn and red pepper topping, stir fried in a little soy sauce and also with prawn and squid. 

Rachel Redlaw The Tiniest Thai yam plaa crispy fish hot and sour salad
Rachel Redlaw The Tiniest Thai yam plaa crispy fish hot and sour salad
Rachel Redlaw The Tiniest Thai yam plaa crispy fish hot and sour salad

I absolutely love hot and sour salads and hope you give this a try

So, crispy fish salad for one ... you'll need .. 

a piece of white fish (I had cod)

1 tspn salt

1 garlic clove

1 red bird eye chilli (or more if you have milder chillies, or want it spicier!)

1/2-1 tablespoon fish sauce

juice of one lime

1 tspn sugar

1/4 red onion, cut into chunks

2 spring onions, sliced

3 or 4 cherry tomatos, halved, or 1 tomato, chopped

1 carrot, julienned or diced

small handful each of fresh mint and coriander leaves, chopped

a tablespoon peanuts, chopped (or use other nuts, I toasted almond flakes today, but peanuts are best!)

cooking oil 

Heat the oven to gas mark 4, 180C.

Rub the salt all over the fish and get all the other ingredients together.

Rachel Redlaw The Tiniest Thai crispy fish salad yam plaa
Rachel Redlaw The Tiniest Thai crispy fish salad yam plaa

Put the fish on a rack over a baking tray and pop in the oven for 20 mins.

While it cooks, start the dressing by roughly chopping the garlic and chilli then crushing into a paste with the mortar and pestle. Don't pulverise it but do be aware that you're going to be eating whatever sized bits of chilli and garlic you end up with, so adjust to your taste! 

Add the fish sauce, lime juice and sugar and stir to dissolve the sugar.

Rachel Redlaw The Tiniest Thai crispy fish salad yam plaa
Rachel Redlaw The Tiniest Thai crispy fish salad yam plaa

Chop and prepare all the salad ingredients and put into a big bowl. 

 
Rachel Redlaw The Tiniest Thai yam plaa crispy fish hot and sour salad
 

Tip over half the salad dressing, stir or scrunch (with clean hands!) to combine - and set aside.

Take the fish out of the oven and flake with a fork, or with your hands, until it has the consistency of large breadcrumbs.

Rachel Redlaw The Tiniest Thai crispy fish salad yam plaa
Rachel Redlaw The Tiniest Thai crispy fish salad yam plaa

Pour quite a lot of oil into a wok and heat until a tiny piece of fish dropped in sizzles on hitting the oil.

Then add the fish 'breadcrumbs'.  Leave to cook in the very hot oil for 30 seconds and then stir, and leave again.

Mine took longer to cook than I'd thought it would and actually I'll leave it longer next time as it's so good when it's really crispy!

Keep cooking and stirring (very carefully) then remove the fish with a slotted spoon and drain on kitchen paper or strain into a bowl (and then dispose of the oil when it's cold).

Rachel Redlaw The Tiniest Thai yam plaa crispy fish hot and sour salad
Rachel Redlaw The Tiniest Thai yam plaa crispy fish hot and sour salad
Rachel Redlaw The Tiniest Thai yam plaa crispy fish hot and sour salad

Put the salad onto a plate, add the crispy fish (or other topping) and mix.

Pour the remainder of the dressing on top and mix again - before eating ... 

Rachel Redlaw The Tiniest Thai yam plaa crispy fish hot and sour salad
Rachel Redlaw The Tiniest Thai hour and sour crispy fish slad yam plaa


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Spicy steak salad / yum neua

The most delicious and simple lunch for one.  

I'm a big believer in making meals special and I hate the thought that you might eat purely for sustenance 'just' because it's only you you're cooking for.

So today, home alone, I made myself this salad and I highly recommend you sometime soon do the same!

Or make double and have it with someone else of course - I'm not saying keep it to yourself, just that it's as easy as heating a tin of soup to make yourself something that tastes incredible.

Steak salad with a hot and sour dressing for one then it is.  

Coming right up.

You'll need:

1 steak - whatever you like.  My preference is for rump, but sirloin would work too.

light soy sauce

fish sauce

1 lime

sugar

1/4 - 1/5 tsp dried chilli flakes

2 spring onions

one little gem lettuce, or other lettuce leaves

coriander leaves

mint leaves

a red chilli, to garnish 

 
Hot and sour steak salad rachel redlaw the tiniest thai
 

Get the steak out of the fridge half an hour before cooking and put on a plate or in a bowl with a slosh of soy sauce.  It cooks better from room temperature. 

I made the dressing first, before cooking the steak, and it's so easy! 

In a bowl put 1 tablespoon fish sauce, the juice of a lime (should be about 2 tablespoons so you may need a little more or less), 1 teaspoon of sugar and the dried chilli flakes (note - weirdly half tsp was fine when I made this for one, but one tsp way too much when I made it for two, so go cautious).

Stir to dissolve the sugar and then add your sliced spring onions.

Shred some lettuce and put it on a plate, and chop some coriander and mint. Prepare a few slices of red chilli ready to serve.

Hot and sour steak salad rachel redlaw the tiniest thai
Hot and sour steak salad rachel redlaw the tiniest thai

Cook the steak to your liking.

I usually griddle it for a few minutes each side, but today cooked it under the grill, much more slowly than if cooking a steak to eat whole in a pan or griddle.  I cooked mine 7 minutes each side.

Hot and sour steak salad rachel redlaw the tiniest thai
Hot and sour steak salad rachel redlaw the tiniest thai

Let the steak rest for 4 or 5 minutes, then slice crossways into thin slices.

Add the steak to the bowl of dressing and stir or scrunch (get your hands in there!) to combine.

Put the steak mixture on top of the lettuce and pour over all the dressing.

Top with the coriander and mint leaves, and a few slices of red chilli (if liked). 

Hot and sour steak salad rachel redlaw the tiniest thai
Hot and sour steak salad rachel redlaw the tiniest thai

SO delicious.  

Please please try this one and let me know what you think! 



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Yam ruam mit - hot sour salad with pork, prawns and squid

It's interesting, that zeitgeist-y sort of thing when you realise that everyone seems to be talking about the same thing.  

And right now, whether they're food editors, stylists, charity fundraisers, branding people or online entrepreneurs, it seems everyone is all about 'authenticity'.  Authentic voices, authentic people, authentic experiences, authentic you. 

I mean, I haven't tested this by asking all professions (note to self: must track down some lawyers, doctors and maybe politicians to get their views) but it's a collective seeping into the subconscious and I just love how these moments happen.  

It must be like when you name your baby a really original name and then realise four years later when they go to school that there's tons of 'em.  

Or for me, all the time, when I have a 'brand new' idea and blog it and realise EVERYONE's on the same tip. 

This also happened to me way back, back, back when ... at uni when I wrote my long essay for my degree. I can't remember it now properly but it was something to do with identifying English Romantic poets as part of a big philosophical movement 'taking in' German philosophers Kant and Hegel and the French existentialist movement.

For a week or so, I thought I was/were (yes, I actually wrote the dissertation for my language element on the use of the subjunctive) totally original and maybe even a genius.  Thank goodness this was before the internet was invented and it was so much easier to feel like a genius.

Anyway, I'm not sure I've ever gone so completely off topic in writing a recipe.  Oops. 

So ... segue-ing 'seamlessly' into my salad recipe, this salad is ALL about authenticity.  

And if you don't like very spicy hot and sour salads ('yam' actually means a 'hot and sour salad), don't make this.

The recipe is from a Thai cookery book, written in Thai, that a friend of mine who lived in Thailand for years and years and years, got in touch to tell me he'd found and ask if I'd like him to translate any recipes for me.  

Er, YES PLEASE! 

I made it for the first time this week for two friends who came to celebrate The Tiniest Thai's first birthday, and absolutely loved it.  

These are some of my favourite flavours and tastes, and it's really simple to make too.

Great served with rice to mop up the spicy, salty, sour dressing so do make the rice first so it's all ready to go.

Quantities are up to you really, so use more or less as you think will work best, but the recipe (enough for two with rice) is this:

The Tiniest Thai Rachel Walder yam ruam mit

50g prawns (shelled and de-veined)

100g squid (I don't know why I cut mine into rings as it would have been much nicer looking I think in tubes)

1/4 cup of Asian mushrooms (I couldn't find any in the supermarket so just used sliced button mushrooms)

50g diced pork (I used a piece of tenderloin and put it in the food processor to dice really finely)

1/4 cup shredded carrot (I just used a whole carrot rather than measuring it)

1/4 white onion sliced finely 

1 sliced tomato

1 stick sliced celery

1 sliced spring onion

4 tablespoons fresh squeezed lime juice 

3 tablespoons fish sauce

1 teaspoon caster sugar (or just normal white sugar if you don't have any)

4-7 birds eye chillies, squashed and crushed, so they can be removed easily rather than eaten if you prefer

Get all the ingredients together and then prepare and slice the seafood, meat and salad. 

The Tiniest Thai Rachel Walder yam ruam mit

By the way, I LOVE my julienne peeler that makes salads so easy!

Put all the vegetables into a bowl. 

Pan fry the diced pork in a little oil for a few minutes and then let cool slightly before mixing with the prawns, squid and mushrooms.

Put a pan of water on to boil and, when boiling, add the prawns, squid and mushrooms and boil for a minute or so until cooked. Drain and set aside.  Pan fry the diced pork in a little oil for a few minutes and then let cool slightly before mixing with the prawns, squid and mushrooms. 

Make the dressing by mixing the lime juice, fish sauce, sugar and chillies and stirring to dissolve the sugar.  

The Tiniest Thai Rachel Walder yam ruam mit

Mix the meat, fish and mushrooms with the vegetables, tip in the dressing and toss together to combine. You could also add cooked, cooled glass noodles now if you'd rather use noodles than having it with rice. 

The Tiniest Thai Rachel Walder yam ruam mit

This is going to be a summer favourite for me - do let me know if you try it and what you think! 

The Tiniest Thai Rachel Walder yam ruam mit


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