What food is there like Yam Nuea (Thai food) ?

Question

My American husband loves Thai food, also is a very picky eater.. I'm Korean but can cook a little bit of American food like spaghetti, sloppy joe, hamburgers, steaks, beef stir fry etc... he only likes beef... he gets sick of the same food so fast now he's into Thai food, Today he told me to make dinner like Yam Nuea which is beef salad served hot... also some kinda dish mixed up with beef and vegetables... well, all I know is beef roast and stew... :( Whewww..... it's so hard to be someone's wife sometimes.. please help me :(

Answer 1

Thai Curries are really easy to make. Get some Mai Ploy curry paste. There's red, yellow, and green. Green is the most spicy, then red, and yellow is the mildest.

1 can Coconut milk
1 tbsp curry paste
1 tbsp fish sauce
1 tbsp palm sugar
Your meat of choice, cut into cubes
Any veggies you want
Thai Basil and Kaffir lime leaves (optional but wonderful)

Start with the coconut milk. Don't shake the can!! Open it and there will be fat on the top. Put the fat into a sauce pan and heat it. Use that fat to cook the meat. You don't have to cook it all the way yet, but you can. Add the curry paste. and cook that for a while (there are raw ingredients in the curry paste, so cooking it makes it taste a lot better.) Once that cooks for a little bit, add the rest of the can of coconut milk. Then add the veggies and let them cook for a while. Then add the fish sauce and sugar. Once the veggies and meat are cooked to your liking, you're done. Just finish it off with the basil and lime leaves. Serve over rice and enjoy!

It's really easy and really tasty.

Answer 2

Awwwww, cheer up, Sad Girl, here you go:

Yam Nuea (tossed Beef)
Yam Nuea literally means "tossed beef". This is a simple beef "salad", and can be eaten hot or cold. Consequently it can be made with left over Sunday roast...

This should be on the hot side of neutral, but really is more spicy than "hot" per se. However it is normal to add sunstantial amounts of hot condiments to it to suit yourself (see the section on condiments below).

1 pound tender beef - barbequed steak is good, but any beef can be used.

SALAD:
1/4 cup sliced onions, separated
2 tomatoes, wedged
1/4 cup sliced (Thai) cucumber
1/4 cup thinly sliced mixed prik ki nu (red and green birseye or dynamite chilis).

SAUCE:
1/4 cup fish sauce
1/4 cup lime juice
1 tablespoon sweet dark soy sauce
3 tablespoons minced garlic
3 tablespoons minced ginger
3 tablespoons chopped coriander/cilantro (including the roots)
1/4 cup chopped green onions (spring onions)
1/4 cup chopped shallots (purple onions)
1 tablespoons sesame oil
1 tablespoon chili oil

Beef:
This is cut into eigth inch thick slices, and then into bite sized pieces. Remember this is probably going to be eaten without utensils, so Be dainty :-)

Bar-B-Q the beef, and thinly slice it into bite sized pieces, combine with the salad ingredients, and mix the sauce and toss the whole.

SERVING:

Serve with sticky rice, a leafy vegetable (lettice or Chinese Leaves...), condiments (below) and dipping sauce (below).

CONDIMENTS:

This is one to test the fortitude of the strong - well seriously it isn't "destroyed" by adding hot extras. The usual condiments apply: chilis in fish sauce (prik nam pla), chilis in vinegar (prik dong), ground chilis (prok phom), sugar and the every popular msg. You can also add fish sauce, dark sweet soy, and hot chili sauce if you wish.

DIPS:

A useful "auxiliary dipping sauce" is made by mixing one part dark soy with one part Worcestershire sauce, one part fish sauce and one part hot mustard.

Another dipping sauce is the following (known as nam prik narok in Thai, I've seen it translated as "Hell Fire Sauce" in English.
# X oil to deep fry
# 2 pound of filleted white fleshed freshwater fish
# 1 cup green prik ki nu
# 1 cup red prik ki nu
# 1/2 cup garlic
# 1/2 cup shallots
# 3 tablespoons shrimp paste
# 1/4 cup fish sauce
# 3-4 tablespoons palm sugar.

Flake the fish and deep fry until the flakes turn golden brown. Chop the chilis, shallots and garlic, then [charcoil] broil them briefly and beat the ingredients together in a mortar and pestle or food processor to form a smooth paste. Place in a small saucepan or wok, and cook on medium high until the mixture forms a bubbling paste.

The resultant sauce paste may be stored, when cold, in a tight fitting jar, for several weeks.

VARIANTS:

This can also be made with pork (yum moo), or even with shrimp (yum khoong). An interesting variant is to use thinly sliced luncheon meat or even SPAM(tm). I have also made it with the "pressed meat" sandwich products available in US supermarkets. Vegetarians can experiment with using a julienned vegatable mix inplace of the meat.


Now, let's see a great big smile on yon pretty little face!

Bon Appetit!

Answer 3

Please visit these sites :
http://www.recipezaar.com/99662
http://www.travelthailand.com/thaifood/thai_recipes/yamnuea.html
http://www.atasteofthai.com/recipes/thairecipe.cfm?recipeID=62
http://www.pepperfool.com/recipes/thai/yam_nuea.html
and
http://www.thai4uk.com/yam_nuea.html
...You will get a wide range of recipes to choose from !
Smile, and be happy dear.