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Hot, cold, crisp, tender ... meat salads.

Contrasting elements--hot and cold, crisp and tender--plus lively seasoning work together to make these meat-laced salads refreshing and satisfying. Consider them for lunch or supper. The first salad features beef; the second, pork. Spiced Beef and Rise Stick Salad Water 8 ounces dry rice sticks (rice noodles or mai fun) 1 cup thinly sliced red radishes 2 tablespoons salt 6 tablespoons white wine vinegar 1/4 cup sugar 1/4 cup fish sauce or soy sauce 1/2 teaspoon crushed dried hot red chilies 1/2 pound bean sprouts, rinsed and drained 1 cup fresh mint leaves 1/4 cup salad oil 1-1/2 pounds boneless sirloin steak, fat trimmed and cut into thin slices 8 to 10 large cloves garlic, minced or pressed 1/4 cup sliced green onion 1/2 cup coarsely chopped roasted peanuts Lime wedges

Pour boiling water over rice sticks to cover. Let stand until the rice sticks are tender to bite, about 30 minutes; drain well and set aside.

At the same time, mix radishes, salt, and 1/4 cup of the vinegar. LEt stand until the radishes are limp, about 30 minutes. Rinse radishes well under cool running water; drain and set aside.

In a work or 10- to 12-inch frying pan, combine remaining vinegar, the sugar, 2 tablespoons fish sauce, and 1/4 teaspoon of the chilies. Bring to a boil over high heat, stirring to dissolve sugar. Pour over rice sticks, then add radishes and mix. Mound noodle mixture on one side of a large platter. Arrange bean sprouts on opposite side of platter. Garnish with mint leaves.

Set work or pan on high heat. When hot, add oil, then meat slices, garlic, remaining chilies, and remaining fish sauce. Stir-fry until meat is no longer pink, 3 to 4 minutes. Remove from heat and stir in green onion. Spoon meat mixture on top of noodles and bean sprouts. Serve hot. Offer chopped peanuts and lime wedges to add to individual portions. Serves 4 to 6.

Pork butt or shoulder roasted in small pieces makes a crisp, flavorful companion for papaya slices in this salad. Roast Pork and Papaya Salad 2 pounds fat-trimmed boneless pork butt or shoulder, cut into 1/2-inch cubes 2 cloves garlic, minced or pressed 1 teaspoon cumin seed 1-1/2 teaspoons curry powder 1/4 teaspoon crushed dry hot red chilies 1 tablespoon salad oil 1/2 cup sliced almonds 1/2 cup raisins About 2 quarts butter lettuce leaves, washed and crisped 1 large ripe papaya, peeled, seeded, and thinly sliced Yogurt dressing (recipe follows) Salt and pepper

Mix meat cubes with garlic, cumin, curry powder, and chilies, then spread out in a 10- by 15-inch rimmed pan. Bake in a 475[deg.] oven until meat is very well browned, stirring often, about 25 minutes.

With a slotted spoon, transfer meat to a dish; keep warm. Pour oil into a 10- to 12-inch frying pan. Place over medium-high heat; add almonds and stir until lightly browned. Lift nuts from pan with slotted spoon and set aside. Add raisins to pan; stir until raisins puff. Remove from heat.

Line 4 to 6 dinner plates with lettuce leaves and lay an equal portion of papaya slices on each plate. Spoon the hot meat onto the lettuce, ladle on yogurt dressing, and sprinkle with warm almonds and raisins. Season to taste with salt and pepper. Make 4 to 6 servings.

Yogurt dressing. Stir together 2 cups unflavored yogurt, 1-1/2 tablespoons mustard seed, 3/4 cup chopped cilantro (coriander), 3/4 cup finely chopped green onions, 1 teaspoon cumin seed, and salt to to taste. Serve, or cover and chill as long as 2 days.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Apr 1, 1985
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