Recipe - Neua Pad Prik (Beef With Chiles)

2 pound Beef

MARINADE
2 tablespoon Seasoned fish sauce
2 tablespoon Cornstarch
1 teaspoon Freshly ground black pepper

SAUCE
2 tablespoon Garlic; chopped
One half cup Shallots (purple onions)
finely cut or sliced up
One half cup Prik chi fa (green Thai
Jalapenos); cut or sliced up
One half cup Prik chi fa daeng (red Thai
Jalapenos); cut or sliced up
5 tablespoon Fish sauce
2 tablespoon Dark sweet soy sauce
2 tablespoon Sugar
2 tablespoon Sesame oil

Date: Tue, 18 Jun 1996 13:13:29 0700

From: "Colonel I. F. K. Philpott" colonel@korat1.vukorat.ac.th
This is a quick, and fairly mild preparation for beef. It can also be
prepared with pork.

The prik chi fa used are a mild chili, about the length of a finger, often
called a "Thai Jalapeno" and "ordinary" jalapenos make a reasonable
substitute.

The seasoned fish sauce is the fish sauce from nam pla prik, found on any
table in Thailand. If you don't have any then take 4 tablespoons of fish
sauce, add a tablespoon of green prik ki nu ('birdseye chilis'), cut or sliced up
thinly, store in a stoppered jar for a week in the refrigerator, then it is
ready to use. The excess can be used as a condiment for this dish.

Slice the beef, and pound the slices thin. Mix the marinade ingredients and
combine with the beef, and marinade for about 2 hours.

In a large skillet or wok, heat some oil, and sautee the beef, marinade,
garlic, shallots and chilis for about 3 minutes.

Add the remaining ingredients and suatee for a further 23 minutes until
cooked.

Serve over jasmine rice, and garnish with a fried egg.

CHILEHEADS DIGEST V3 #017

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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