Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare the dressing: Place the shallot, garlic, ginger, pepper, and lime zest in a bowl and set aside. | 2. Combine the soy sauce, fish sauce, palm sugar, brown sugar, vinegar, and water in a small sauce pan. | 3. Bring to a boil long enough to dissolve the sugars. Remove from heat, and pour into the bowl to blanch the fresh spices. Set the dressing aside. | 4. Prepare the Salad: Fix the Sai Fun noodles for use in a cold salad. Typically, this involves bringing a pan of water to a boil, then letting the noodles stand in the hot water for a period of time detailed on the package, followed by a cold water rinse. (Note that, in my stores at least, Sai Fun noodles are sold in ~6 oz. “3 packs,” and only one of the three bundles of noodles in the package is needed for this salad.). | 5. Chop the cabbage, mint, basil, and cilantro, and place into an appropriate-size salad bowl. | 6. Place the noodles on top of the greens. | 7. Steam the asparagus in a bamboo steamer to desired doneness, remove promptly, and spread out to cool. When cool, slice into short segments, and add to salad bowl. | 8. In a small frying pan, melt the butter and bring to high heat. | 9. Add the brandy to the frypan and let it steam off for a few seconds. | 10. Add the scallops and sauteé about 1 minute, until they are just cooked. Don't overcook or they'll get rubbery. | 11. Scoop the scallops out of the pan and spread out on a plate to cool. When cool, layer on top of the salad. Discard any liquid left in the frying pan. | 12. Sprinkle the steak with your favorite seasoning mix, and grill it to desired doneness. I recommend medium-rare. | 13. Put it all together: Remove steak from grill and slice into fine slices. Proportion it out onto 2 plates. | 14. Juice the lime and add the lime juice to the bowl of dressing. Stir, and pour over the salad. | 15. Toss the salad, and serve on top of the bed of steak. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shallot	1/2		minced	-	-	-	-
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
ginger	1	tablespoon	minced	4.8	1.0662	0.1092	0.045
serrano pepper	1		seeded sliced	0.7	0.1466	0.0381	0.0096
lime zest	1			50.4333	0.0	11.22	0.2833
soy sauce	2	tablespoons	low sodium	16.96	1.5776	2.6048	0.1824
fish sauce	1	tablespoon		6.3	0.6552	0.9108	0.0018
palm sugar	1	tablespoon		50.4333	0.0	11.22	0.2833
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0
white vinegar	2	ounces		10.2058	0.0227	0.0	0.0
water	2	ounces		0.0	0.0	0.0	0.0
head cabbage	1/4		cut	50.4333	0.0	11.22	0.2833
mint leaf	1	tablespoon	quartered	50.4333	0.0	11.22	0.2833
basil leaf	2	tablespoons	chopped	50.4333	0.0	11.22	0.2833
cilantro	1/3	cup	chopped	1.2267	0.1957	0.1136	0.0277
asparagus	1	lb		90.7186	17.5994	9.979	0.5443
bean thread noodle	2	ounces		50.4333	0.0	11.22	0.2833
bay scallop	2/3			335.4674	16.3503	62.0766	2.5387
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
brandy	1	ounce	fruit-flavored	50.4333	0.0	11.22	0.2833
tri tip steak	1	lb		50.4333	0.0	11.22	0.2833
seasoning mccormick				50.4333	0.0	11.22	0.2833
lime juice	1			3.7812	1.2735	0.0635	0.0106

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.