• 2 cups cut long beans 1 1/2-inch segments 
• 1 julienned carrot (optional) 
• 2 small tomatoes, cut in wedges; or 12 cherry tomatoes, cut in half 
• 10-15 Thai chilies, each cut into 3-4 segments 
• 8-10 cloves garlic, skinned and cut each into 2-3 pieces 
• 2 Tbs. small dried shrimp; or 1 small salted crab, chopped into 4 pieces 
• 1/4 cup tamarind water the thickness of fruit nectar 
• Juice of 2-3 limes 
• 3-4 Tbs. fish sauce (nam bplah), to taste 
• 2 Tbs. palm sugar, melted with 1 Tbs. water into a thick syrup ­ use as needed 
• 1/4 cup chopped unsalted roasted peanuts 

Vegetables to eat along with salad: 

• cabbage wedges 
• water spinach or morning glory

• Using a clay mortar with a wooden pestle, pound the garlic and Thai chilies together to a paste. 
• Add the dried shrimp or salted crab and pound lightly to bruise. 
• Follow with tamarind water and some of the lime juice, fish sauce and palm sugar syrup. 
• Stir to mix, then toss in the julienned green papaya , long beans and carrot. Pounding with one hand and stirring with the other, bruise the vegetables and mix them with the flavorings and seasonings. 
• Taste and adjust flavors as desired with more fish sauce, lime juice or palm sugar. 
• Add the tomato pieces at the end, stir and bruise lightly to blend in with the rest of the salad. 
• Transfer to a serving plate and sprinkle with peanuts.

• 6 lettuce leaves (Bibb, Boston, leaf, etc.) 
• 8 mint leaves, torn 
• 8 coriander leaves 
• 1 stalk lemon grass, minced (only the tender bottom 2/3) 
• 1 red onion, finely sliced into rings 
• 6 citrus leaves, torn 

Dressing: 

• 5 cloves garlic 
• 5 green Serrano chilies, seeded 
• 1 tablespoon fish sauce (Nam Pla) 
• 2 tablespoons lime juice 
• 2 teaspoons granulated sugar 

Garnish: 

• 2 tablespoons dried onion flakes, fried* 
• 1 teaspoon dried red chili flakes, crushed

• Arrange lettuce to cover a platter. 
• Sprinkle with mint and coriander. 
• Top this with the lemon grass. 
• Evenly lay the cooked beef pieces on. 
• Cover with onion slices and citrus leaves. 
• Pound the garlic and chilies together with a mortar and pestle. 
• Add the fish sauce, lime juice, sugar and stir in the mortar until evenly mixed. 
• Pour this dressing over the beef. 
• Sprinkle with the onion and chili garnish. 
• Refrigerate and serve.

• Take commercial dried onion flakes. 
• Heat a little oil in a pan and pour in the flakes. 
• Shake the pan well as they start to brown. 
• Remove them quickly. 
• This stores well in an airtight jar without refrigeration. 

• 45 milliliters (3 tablespoons) fish sauce 
• 90 milliliters (6 tablespoons) lime juice 
• 40 grams (4 tablespoons) chili jam (also known as chili in oil or nam prik pow) 
• 40 grams (1/2 cup, 1 1/2 ounces) lemongrass, lower 1/3 only, thinly sliced 
• 6 shallots, thinly sliced 
• 18-20 small chilies, finely chopped 
• 10 grams (1/2 cup, 1/2 ounce) coriander leaves, chopped 
• 20 grams (1/2 cup, 1 ounce) mint leaves, chopped 
• 4 spring onions, chopped 
• 8  kaffir lime leaves, stems removed and shredded

• Put the fish sauce, lime juice, and chili jam into a bowl and mix together well. 
• Add the prawns and mix together. If it is too thick add a bit of water or stock. 
• In a separate bowl mix the lemongrass, shallots, small chilies, coriander leaves, mint leaves and spring onions together. 
• Add the prawn mixture to the other ingredients and mix together. 
• Put onto a plate and garnish with the kaffir lime leaves. 
• Serve immediately.

•  1 Tbsp Lemongrass, Sliced Fine. 
• 3 Tbsp Lime or Lemon Juice. 
• 1 Tbsp Scallions, Chopped. 
• 1/2 cup Mint Leaves. 
• 1 Tbsp Fresh Ginger Root, Julienne. 
• 2 Tbsp Onion, Chopped. 
• 3 Tbsp Fish Sauce. 
• 1 Tbsp Cilantro, Chopped. 
• 10 Crushed Hot Chili Peppers.

• Clean and wash the fresh squids, removing all inner matters and skin. Cut through the side so that the meat is in a single "sheet". 
• Cut the meat into strips about 3/4" to 1" wide and 2" long. If desired, slash one side in a close crisscross patterns, and the strip will curl into a roll upon cooking. 
• Place the squid pieces into a wire strainer with long handle. 
• Boil a pot of water, and immerse the strainer with the squid meat into the boiling water to cook. 
• For very fresh squid, cook until the meat had turned opaque and heated through. For frozen, or "not so fresh" squid, it is advisable to cook a little longer. 
• Lift the squid out of the boiling water and let drain in the strainer. 
• Place the well drained squid meat into a bowl and add fish sauce and lime or lemon juice. Adjust tastes by adding more of either ingredients. The tastes should be tangy sour with sufficient salty tastes. 
• Add lemongrass, ginger roots (very finely julienne), and chopped onions, and mix well. (Optionally, you may add dry ground hot chili pepper to taste). 
• Place on a serving platter (lined with lettuce leaves) and topped with chopped scallions, cilantro, mint leaves, and crushed hot chili peppers.

• 2 green onions, white part only 
• 1 oz (1/4 cup sliced) red onion 
• 3 pieces kah (galangal) 
• 2 tblspns fish sauce (nam plah) 
• 1/4 cup lime juice 
• 1-1/2 teaspoons ground roasted chilies 
• 1 tblspn ground toasted rice 
• 1/4 cup loosely packed mint leaves 
• red lettuce leaves 
• fresh red chili "flowers" 
• 2 lbs assorted raw veggies (broccoli, green beans, eggplant, zucchini, etc.), cut into serving size pieces

1. Heat a wok and add the chicken without oil. Stir-fry ‘til the pink color is gone. Set aside. 

2. Slice the green onion, crosswise into pieces about 1/8" thick and add to the chicken. Peel the red onion and remove the root portion. Slice vertically into paper thin strips and add to chicken. 

3. Heat a small skillet and roast the kah without oil until it's light golden. Grind it to a powder in a blender or grinder and add to chicken. 

4. Add the fish sauce, lime juice, roasted chilies, toasted rice and mint leaves. Stir well. 

5. Place a single layer of lettuce or cabbage leaves on a serving platter and arrange the salad on top of them. Garnish with fresh red chili "flowers". 

6. Serve with assorted veggies and rice.

• 1/4 cup fish sauce 
• ½ cup lime juice 
• 1 tblspn ground roasted kah (galangal) powder 
• 2 tblspns ground toasted rice 
• 1 bunch green onions, white and green parts 
• 1 tsp ground roasted chilies 
• ½ cup mint leaves 
• Romaine lettuce or Napa cabbage leaves 
• 2 lbs assorted raw veggies (broccoli, green beans, eggplant, zucchini, etc.), cut into serving size pieces

• Mix the fish sauce and lime sauce and set aside. 
• Mix the kah powder and ground rice and set aside. 
• Slice the green onions diagonally into pieces about 1/8" thick.

1. Heat a wok and add the beef without oil. Stir-fry ‘til done to your taste. 

2. pour int the mix above, tossing lightly. 

3. Place a single layer of lettuce or cabbage leaves on a serving platter and arrange the salad on top of them. 

4. Serve with assorted veggies and rice.