By SCOTT CHERRY Restaurant Critic on Mar 29, 2011, at 3:36 PM Updated on 3/29 at 3:36 PM
TABLE TALK
Canebrake resort, located four miles east of Wagoner off Oklahoma 51, has scheduled a crab boil and wine tasting 6-9 p.m. ...
Chef-proprietor Justin Thompson has scheduled a benefit opening 6-10 p.m. Thursday for his new Tavolo Italian Bistro, 427 ...
Hope Egan, owner of Hope’s Table catering, said Thursday she plans to open a new restaurant called Tallgrass in downtown ...
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After interviewing Prasit "Pat" Srisukkum, owner of Bangkok restaurant, for a feature/review for Wednesday's Scene section, he agreed to provide his recipe for yum nua.
Yums are hot-and-sour salads made with cooked meats, fish or shellfish and tossed with a spicy dressing, lime juice and usually fish sauce. Yum nua, a mainstay on the Bangkok menu, is a beef salad.
YUM NUA
10 ounces quality beef
1/4 red onion
3 green onions
2 ounces fresh mint leaves (optional)
2 ounces fresh cilantro (optional)
1/2 teaspoon sugar
1 teaspoon ground red chili
1 1/2 tablespoons rice powder
2 tablespoons lime or lemon juice
3 tablespoons fish sauce
Lettuce leaves
1. Cut mint and cilantro into 1/2-inch lengths.
2. Thinly slice red onion and chop green onion.
3. Grill steak until medium or well done; slice steak abut 1/4-inch thick and 1 1/2 inches long.
4. Place all ingredients except steak into a bowl; stir well.
5. Add steak; stir for 1 minute.
6. Cover serving dish with lettuce leaves, then place steak on top.
Notes: Dish may be garnished with lettuce, cabbage, carrots and cucumbers. Rice powder is available in Asian markets.
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