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She might call this an ugly salad, but the Yum Neua (Thai beef salad) recipe that Pim posted about yesterday looks so very delicious -- the crinkle of the salad, the pink burst of the watermelon radish, and most importantly, the juicy red hue of a tasty piece of steak. These days, we're living in a world where lunch places think dry and grey is a good hue for roast beef, so this salad is making my inner foodie whimper.
Think about a dressing of limes, sugar, fish sauce, chili powder, shallots, and rice powder. Sounds good, doesn't it? And this mysterious rice powder -- it is utter simplicity. Pim says you just dry toast some rice grains until they're "brown and toasty." After they're cool, grind them up in your grinder of choice. It lasts as long as it takes you to eat it.
Now my brain is scheming up a million uses for rice powder...
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5-01-2008 @10:43PM meghan said... I made a recipe very similar to this recently . . . skirt (or flank, I can't remember) steak marinated briefly in oil, rice vinegar, garlic, soy sauce, coriander and cumin, and then put in a salad with spring mix, caramelized shallots, and a lime-parsley dressing. It was unbelievably good.
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