Chef Ian Kittichai shares his beautiful Grilled Beef Salad recipe

24 October 2019

Ian Kittichai, chef and co-owner of Issaya Siamese Club in Bangkok, Thailand shares his delicious recipe with us this week.


Yam Nua Yang – Grilled Beef Salad

Serves 4


  • 250 g cucumber, sliced
  • 120 g cherry tomatoes, cut into halves
  • 200 g beef, grilled and sliced
  • 40 g onion, sliced
  • 8 g red finger chilli pepper, de-seeded and thinly sliced (optional)
  • 20 g celery leaves, separated
  • 200 ml nam jim seafood daeng (red seafood dipping sauce)


Place cucumber pieces and tomato halves in a bowl and soak in nam jim seafood daeng (red seafood dipping sauce) for 30 minutes then remove.

On each plate, place cucumber pieces, tomato halves and top with grilled beef slices.

Pour nam jim seafood daeng (red seafood dipping sauce) on top and decorate with onion, red finger chilli pepper and celery leaves.


Nam Jim seafood daeng – red seafood dipping sauce

Serves 4


  • 25 g red bell peppers
  • 25 g garlic
  • 25 g coriander root
  • 5 g coriander leaves
  • 25 g red finger chilli peppers
  • 22 g red bird’s eye chilli peppers
  • 90 ml fish sauce
  • 110 ml lime juice
  • 20 g palm sugar
  • 25 g pickled garlic
  • 50 ml juice from pickled garlic


Grill red bell peppers in oven until charred on all sides. Put the peppers into a bowl and cover for 5 minutes. Peel burnt skin off and discard.

In blender, combine roasted peppers and remaining ingredients until smooth.

Store in refrigerator in an airtight container for up to a week.

Chef Ian KittichaiChef Ian Kittichai

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