I’ve got a feelng it’s going to be another topsy turvy week.
Today the ‘Floor Guy’ arrives. Apparently he’s going to be here for 5 days ‘doing the floor’.
Last year the builders were here ripping out walls and rebuilding spaces, so I got quite used to preparing meals in the TV room squatting over a camping stove. If you use the correct squat posture you feel like street- food vendor from Thailand or Vietnam or Cambodia. I’ve got a great little photo I took years ago while visiting Vietnam, of some women squatting next to their cooking pots on the street outside a market. They look so relaxed and comfortable. I try to emulate their ease with their situation but the squatting just aggravates my sciatica and I end up getting annoyed and wishing the kitchen was finished.
Thai Beef Salad however requires very little cooking (or squatting) and is simple and delicious. It’s on the menu for Monday. Thanks to some Donna Hay, fast,fresh,simple inspiration.
- 250g beef fillet (rump steak is fine too)
- olive oil
- sea salt and cracked pepper
- 2 peeled Lebanese cucumbers
- 1/2 red onion
- 1 red chilli,sliced and deseeded
- 1 cup of basil leaves
Sometimes I add other veges too like capsicums.
- 1 tblspn fish sauce
- 2 tblspn lime juice
- 3-4 finely shredded kaffir lime leaves
- 1 tblspn caster sugar
Heat a frying pan over a high heat. Brush the beef with olive oil and sprinkle with the salt and pepper. Cook the beef until browned (2-3 mins each side) then set aside to rest.
Make the dressing by combining fish sauce, lime juice, lime leaves and caster sugar.
To serve. Slice the beef thinly and mix with the cucumber, onion,chilli and basil. Drizzle the dressing over.
We normally eat it with basmati rice and sometimes fresh spring rolls with lots of mint in them. I also sometimes put mint and coriander in the salad too. It’s fresh and delicious.