Thaise rundvleessalade ii

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  • strict warning: Declaration of views_plugin_row::options_validate() should be compatible with views_plugin::options_validate(&$form, &$form_state) in /home/toprecep/public_html/sites/all/modules/views/plugins/views_plugin_row.inc on line 134.
  • strict warning: Declaration of views_plugin_row::options_submit() should be compatible with views_plugin::options_submit(&$form, &$form_state) in /home/toprecep/public_html/sites/all/modules/views/plugins/views_plugin_row.inc on line 134.
  • strict warning: Non-static method view::load() should not be called statically in /home/toprecep/public_html/sites/all/modules/views/views.module on line 906.

(6 personen)

5 entrecôtes van ± 180 gr
het sap van 15 limoenen
5 eetlepels Thaise zoete chilisaus
1/2 eetlepel suiker
2 eetlepels vissaus
2 rode uien in dunne ringen
1 bosje lente-uitjes in ringen
6 eetlepels korianderblaadjes
5 tomaten in partjes
1/2 krop friséesla
1 1/2 eetlepel verse muntblaadjes

Verwarm de grill voor.
Zet de entrecôtes ± 6 minuten onder de grill; keer ze
halverwege.
Laat ze afkoelen en snijd ze in flinterdunne plakjes (snijd eventueel vet
eraf).
Klop een sausje van het limoensap, de chilisaus, suiker en vissaus.
Schep de rode ui, lente-ui, entrecôtes en de helft van de koriander
erdoor.
Dek de schaal af en laat alles 1 nacht in de koelkast intrekken.
Meng ± 1 uur voor het serveren de tomaat en komkommer door de
salade.
Bekleed een kom met sla en schep de salade erin.
Garneer met munt en de rest van de koriander.