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Inspire Asia: Southern Thai-Style Herbal Rice Salad with Korean Perilla Leaves

Grapefruit Meringue Tart
To emphasize once again that Thai cooking techniques can be applied to all kinds of ingredients from all over the world. Today, we're giving away a recipe 'Southern Thai-Style Herbal Rice Salad with Korean Perilla Leaves' as a replacement of Cha-Plu leaves. This is the easy recipe to cook, so we challenge everyone to make it at home.

Chef Wilairat Kornnoppaklao, our Professional Thai Cuisine Programme Chef Instructor, chosen Korean perilla leaves to create a healthy Southern Thai dish which compises of many kinds of vegetable and herbs. Let's take a look at our easy-to-make recipe below.

Ingredients

Korean perilla leaf rice
  • 200 g rice
  • 300 g water
  • 30 g Korea perilla leaves
Salad mixing
  • 50 g grated coconut flesh, roasted
  • 30 g ground dried shrimps
  • 5 g kaffir lime leaves
  • 30 g Korea perilla leaves
  • 100 g pomelo
  • 50 g string beans
  • 50 g bean sprouts
  • 50 g lemongrass
  • 50 g green mango
  • 10 g bird’s eye chilies
  • 1 pc lime
  • 20 g edible flowers
Salad dressing
  • 250 g water
  • 50 g salted king mackerel fish, grilled
  • 30 g fish sauce
  • 40 g shallots
  • 20 g galangal
  • 30 g lemongrass
  • 4 pcs Kaffir lime leaves
  • 100 g palm sugar

Methods

Korean perilla leaf rice
  1. Slice perilla leaves into small pieces, blend perilla leaves with water until smooth. Set aside.
  2. Clean rice 2 times and rinse well. Add in Perilla juice and bring to the boil with medium heat. Boil until rice absorb liquid in and cook, cover the lid and cook for further 12 minutes with low heat. After rice cook turn off the heat and rest the rice for 6 minutes before serve.
Salad mixing
  1. Thinly slice perilla leaves, kaffir lime leaves, string beans, lemongrass, green mango, and bird eye chili. Set aside.
  2. Seperate pomelo flesh, cut lime into wedges, prepare all salad mixture including edible flowers.
Dressing salad
  1. Grill salted king mackerel fish until cook, the meat should fall apart from the bone.
  2. Remove the meat from the bone and separate fish skin. Mash to make grilled salted king mackerel fish paste.
  3. Bring water to the boil add in salted king mackerel fish paste, stir to combine and bring it back to the boil again.
  4. Lightly crush shallot, galangal, lemongrass add into the boiling mixture. Add in tear kaffir lime leaf. Let it cook until the herbs give aroma to the mixture.
  5. Add in palm sugar, let it dissolve well and boil. Add in fish sauce let it simmer until thicken. Heat off and let it cool down.
Assembling

Arrange all ingredients and serve with salad dressing.

- Cooking Tips -

Chef Wilairat Kornnoppaklao
Thai Cuisine Chef Instructor
  • To cut perrilla leaves for this recipe, remove stalk and roll the leaf tighten then thinly slice. It will combine well when you toss rice salad together.
  • We can use perrilla leaves to substitute the wild pepper leaf and local herbal leaf in original recipe as in have a good pungent aroma which go very well with rice salad and dressing.
  • Blend perrilla leaf until very smooth no need to strain as we would like to keep the fiber and good aroma of perrilla leaf to the dish.
  • To check the consistency of sauce use dry and clean spoon dip in the sauce the mixture should be thinly coat the spoon when it warm
With good techniques and methods, you can create amazing dishes by using any ingredients from any regions without limitations. In our Professional Thai Cuisine Programme, our experienced Thai Cuisine Chef Instructors will teach you the essential of Thai culinary techniques that can be combined and adapted with any cuisine in the world.

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