Thai Spicy Sausage Salad

Ingredients

- 300 grams sausage (pork or chicken)
- 10 - 15 chilies, thinly sliced
- 3 red shallots, thinly sliced
- 2 tablespoons lemongrass, thinly sliced
- 2 tablespoons minced garlic
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- 3 tomatoes, cut into well pieces
- 2 cucumbers, sliced
- 1/2 teaspoon salt
- 2 scallions, cut into 1" long
- coriander leaves(for garnishing)

Thai Spicy Sausage Salad 

Preparations

1. Heat water in a pot until boiling. Then add sausage and scald it in boiled water until cooked. Remove, drain and cut into well pieces.

2. In a big bowl, mix together all ingredients. Season with fish sauce, lime juice, salt and sugar. Stir until all mixed well.

3. Transfer to a serving plate. Garnish with coriander leaves. Serve immediately with hot steamed rice (Note : after mixing all ingredients, serve immediately, otherwise the taste will change)

Kao Yam Pak Tai

Kao Yam Pak Tai is a one plate meal that originates in the South and consists of several ingredients such as rice, nam Budu mixed with coconut milk, grounded dried shrimps, sliced lemon grasses, thinly cut kaffir lime leaves, been sprouts, pomelo, thinly cut torch ginger flower, thinly cut cowpeas, chopped cucumber, ground roasted dried chilli and lime slices,

The ingredients are heaped onto the rice, nam Budu is poured on top, and all is mixed thoroughly together and eaten.The rice that is eaten with Khao Yam Pak Tai can be cooked in the usual way or it can be cooked with morinda leaves or the juice of butterfly pea flowers, which imparts a pleasing aroma and gray in color.

Kao Yam Pak Tai 

There are two types of Nam Budu, one that is made from prawns and the other from small fishes. The prawns or fishes are fermented with salt in an Earthen jar that is placed in the sun for several years. The sweet type of nam Budu is used for making Nam Yam Pak Tai, whereas the salty type is used for making various types of nam Prik.

Kao Yam Pak Tai 

- 1 1/2 cup cooked rice, at room temperature
- 1/4 cup fried sardine or smoked salmon, bone removed and cut into chunk
- 8 nasturtiums, removed petals by hand into small pieces
- 6 nasturtiums leaves, thinly sliced
- 1/4 cup chopped cilantro
- 1/4 cup chopped dill
- 2 tablespoons sliced shallot
- 1 teaspoon chili powder
- 1 tablespoon fish sauce, or more as needed
- 1 tablespoon lime juice
- 2 lime wedges, for garnish

Oyster Spicy Salad Seafood Recipe

INGREDIENTS:
- 300 grams fresh oyster
- 2 bunches mimosa tip
- 1/2 cup sliced shallots
- 1 cup vegetable oil
- 1 coriander plant

Oyster Spicy Salad Seafood 

DRESSING:

- 35 hot chilies
- 1 tbsp chopped coriander roots
- 1 bulb small Thai garlic
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp chili sauce
- 2 tbsp fish sauce
- 1/4 cup lime juice



PREPARATION:
1. Pound garlic, hot chilies, coriander roots and salt together well(use a pestle and mortar). Place in a bow, season to taste with fish sauce, sugar, lime juice and chili sauce; stir thoroughly

2. Clean the oysters and place on a bed of ice until cool.

3. Pick off the mimosa tips, wash well and set aside in a refrigerator for a few minutes to cool.

4. Fry shallots in oil over low heat until golden and fragrant, remove and drain.

5. Mix the oysters with the mimosa tips and the spicy dressing and toss lightly. Spoon onto a serving dish, and sprinkle fried shallots over top.

Thai Salmon Salad

Ingredients
- 4 tablespoons fish sauce
- 4 tablespoons lime juice
- 2 teaspoons brown sugar
- 4 Thai chiles, chopped
- 1 1/2 pounds salmon fillet
- 1 teaspoon olive oil
- 1 onion, thinly sliced
- 1 large tomato, chopped
- 1 cup chopped fresh basil
- 1 head lettuce

Thai Salmon Salad

Directions
1. Preheat oven to 400 degrees F (200 degrees C).

2. Prepare the dressing by combining the fish sauce, lime juice, brown sugar and chopped chiles in a small bowl; set aside.

3. Place the salmon filet on a baking tray, and rub olive oil over. Bake for 20 minutes in the preheated oven, or until easily flaked. Let cool for at least 15 minutes.

4. Place salmon filet into a big bowl; use fork to break salmon meat into big chunks. Add onion, tomato and basil; pour dressing over, and toss lightly until well mixed.

5. Place mixture on lettuce leaves, and serve immediately.

Spicy shrimp eaten alive Salad

Thai Dancing Shrimp or Spicy shrimp eaten alive Salad. We serving the live shrimp salad in cold sake, then add northestern-east ingredients salad style and squeeze lemon juice and dry chili pepper on their exposed flesh. The meal is prepared quickly to keep the shrimp still alive, usually dunked into sake in order to intoxicate the shrimp…so they would writhe or 'dance' while being eaten alive…

Spicy shrimp eaten alive Salad

Ingredients:
- 1 cup very fresh live baby shrimp.
- 1 tbsp coarsely ground dried red chili
- 1 tbsp roasted sticky rice powder
- 1 tbsp lemongrass sliced
- 1 tbsp Kaffir lime leaves sliced
- 1 tbsp shallot sliced
- 1 tbsp spring onion chopped
- 2 tbsp cilantro chopped
- 1 tbsp mint leaves
- 3 tbsp fish sauce
- 4 tbsp fresh lime juice
- Seasoning powder or monosodium glutamate

Preparation:
1. To prepare baby shrimp bring to clean in a water

2. Arrange baby fresh shrimp In a bowl

3. Add lemongrass sliced, kaffir lime leaves sliced, shallot sliced, ground dried red chili, roasted sticky rice powder, fish sauce and seasoning powder and quickly mixed together…to taste..

4. Arrange Dancing Shrimp into serving plate and sprinkle with spring onion chopped, cilantro chopped and mint leaves.

Raw White Prawns with Spicy Fish Sauce

Goong Chae Nam Pla (Raw White Prawns with Spicy Fish Sauce). The prawns should be fresh, because they will be eaten raw. The dish is famous and often found serve for eaten with alcoholic drinks for Thai people. Some restaurant serve with sliced Chinese Bitter Gourd and sliced Cabbages.

Ingredients:
- 500 g. Prawns.
- 15 chili peppers finely chopped
- 1 tbsp garlic chopped
- 10 peeled cloves of garlic and sliced
- 1 tbsp palm sugar
- 1 tsp cilantro root chopped
- 2 tbsp fish sauce
- 3 tbsp lime juice
- 1 tbsp mint leaves
- Sliced cabbage or Sliced Chinese Bitter Gourd

Raw White Prawns with Spicy Fish Sauce

Preparation:
1. To prepare the prawns, clean well and remove the prawns shell but leave the tails for good appearance.

2. Chop the chili finely and mix with the cilantro root chopped and garlic chopped.

3. Add the fish sauce, sugar, and lime juice so that a sour taste predominates.

4. Place a bed of sliced cabbage on a serving plate, and arrange the prawns on the cabbage.

5. Place the peeled garlic cloves next to the prawns. Just before serving, pour the sauce over the prawns and sprinkle with mint leaves.

Spicy Squid Salad

Spicy Squid Salad or Larb Pla Meuk is a Thai style salad. I adapt from larb mou. This is a dish of spicy squid is served as a snack at parties or at home with beer or whisky. You might have a beer and pizza, but Thai people have a beer and spicy pork. The chilli content in the dish 'cuts' through the beer. Medium hot.

Ingredients:
- 500 g cleaned squid, cut into well pieces
- 2 tbsp fresh mint leaves
- 3 tbsp lime juice

Spicy Squid Salad

- 2 tbsp fish sauce
- 2 tbsp roasted sticky rice powder
- 3 tbsp finely chopped spring onion
- 2 tbsp coarsely chopped fresh coriander
- 1 tbsp coarsely ground dried red chilli
- ½ tsp sugar
- ½ cup coarsely chopped shallot
- 1 cup water (or chicken stock)
- 2 wedges green cabbage
- 5 green beans, trimmed and halved crosswise

How to Cook:
- Heat water in a pot until boiling.

- Then scald the squid in boiled water for just a short time. Remove and drain.

- Transfer the cooked squid to a medium bowl.

- Add the shallot, spring onion, coriander, and most of the mint, reserving a few leaves for a garnish.

- Add the lime juice, fish sauce, rice powder, chilli, and sugar.

- Then stir to combine everything well.

- Before serving, garnish the serving dish with the cabbage, green bean, and mint.

- Thai people love to eat this dish with fresh vegetables.

Yum Nua Yang (Spicy Beef with Fresh Garlic Salad)

Spicy Thai Beef with Fresh Garlic Salad)
This salad is very quick and easy to make, and is the perfect summertime all-on-one-plate meal. Serve it with a glass of chilled wine or an ice-cold beer and perhaps a fruit sorbet for dessert. Spicy thai beef with fresh garlic salad must be favorite dish for anyone and easy to cook

Ingredients
- 1/2 lbs beef tenderloin
- 1 tablespoon dark soy sauce

Spicy Beef with Fresh Garlic Salad

Sauce Ingredients
- 3 small red or green chilies (slivered)
- 4 garlic clove (finely chopped)
- 2 teaspoon lime juice
- 2 tablespoons fish sauce
- 1 1/2 teaspoons sugar
- 1 tablespoon clean water

1. marinade steak with dark soy sauce and leave about 1 hour

2. Grill steak until medium done and slice about 1/5 inch long

3. Prepare dressing: Combine all seasoning sauce ingredients in a jar or bowl; mix well. Set aside.

4. Combine salad mixture, steak and dressing with sliced tomatoes and sliced cucumber.

Som Tum Thai (Green Papaya Salad)

Som Tum Thai (Green Papaya Salad), a famous salad dish, is a northeastern Thai dish that has a balance of four flavors: spicy, sweet, sour and salty. It is often eaten with sticky rice and fresh vegetables like cabbage and long beans. In Thailand, there are many types of Som Tum like Som Tum Thai, Som Tum Poo, Som Tum Pla Ra, Som Tum Lao. Each type of Som Tum has a different degree of spiciness. For instance, Som Tum Thai is not as spicy as Som Tum Lao but it is sweeter than Som Tum Pla Ra. Dried shrimp and roasted peanuts are included in Som Tum Thai but not in Som Tum Poo. Som Tum can be bought as street food and it is a dish that is made according to your taste preference.

Som Tum Thai (Green Papaya Salad)

Ingredients
- 1 cloves garlic
- 2 Thai bird chillies
- 1/4 cup dried shrimps
- 3 cups julienne peeled unripe green papaya 2-3 inches long
- 1/4 cup julienne carrot (optional)
- 1/4 cup cut long beans 1 inch long segments
- Juice of 1/4 limes
- 1/4 cup tamarind juice from solid fruit concentrate
- 2 Tbsp. palm sugar, melted with 1 Tbsp. water into a thick syrup
- 3 Tbsp. fish sauce
- 3 Tbsp. chopped unsalted roasted peanuts
- 1 tomatoes, cut into bite-size wedges; or 6 cherry tomatoes, halved

1. In a mortar and pestle add chillies, garlic and crushed well.

2. Next add dried shrimps, long beans and crush part way.

3. To that add shredded green papaya and carrots and toss the ingredients inside the mortar with your pestle and spoon to combined the seasoning.

4. Then add the lime juice, fish sauce, tamarind juice, and palm sugar. Toss and pound lightly to distribute the flavoring.

5. Taste and adjust accordingly to accomplished the hot-sour-sweet-and-saltiness desired.

6. Finally add and worked in the tomato pieces and the crushed peanuts and its ready to be serve.

Larb-Kai (Spicy Chicken Salad)

Larb or Spicy Chicken Salad is a Northeastern dish. It is one of the most popular Thai salad dishes. The most common meats are ground chicken and ground pork. It is also common to add chicken livers. This salad is a common street food. Some street vendors specialize in Northeastern dishes and only offer salad dishes like Laab, Som Tum and Num Tok. However, it can also be part of the communual meal. When eating this salad, steamed sticky rice and fresh vegetables like cabbage are accompaniments.

Larb-Kai (Spicy Chicken Salad)

Ingredients
- 1 cup Ground chicken
- 1 1/2 tablespoons Roasted sticky rice powder
- 3/4 tablespoon Roasted chili powder
- 2-3 tablespoons Lime juice
- 1-2 tablespoons Fish sauce
- 1 Shallot
- 2 tablespoons Chopped coriander
- 2 tablespoons Chopped green onion
- 2 tablespoons Chopped mint
- 4-6 Mint leaves (optional)
- A pinch of Sugar
- 1/2 cup Water

1. In a pan over medium-low heat, toast the raw sticky rice until golden brown. Keep flipping the rice every few seconds to avoid burning.

2. Pound the toasted rice in a mortar until powdered. Or grind it with a food processor.

3. In a sauce pan, add ground chicken. Break apart and stir until cooked, add a little bit of water if needed. Set aside in a mixing bowl.

4. Add toasted rice powder, chili powder, lime juice, fish sauce and sugar into the mixing bowl. Toss to mix. If desired, taste and adjust the taste to your preference.

5. Add prepared shallot, green onion, coriander, and mint into the mixing bowl. Toss to mix again.

6. Serve on a plate with cabbage. If desired, garnish with mint leaves.