Recipe - Panang Beef

LEAH LADNE (DBBC03B)
1 pound Beef
One fourth teaspoon Salt
White pepper
8 Dried red chilis
1 Fresh Kha (Thai ginger 1")
3 Shallots
6 Cloves garlic
2 teaspoon Lemon grass; chopped
1 teaspoon Coriander root; chopped
1 teaspoon Kaffir; chopped
Lime peel
10 Peppercorns
1 teaspoon Shrimp paste
4 1/3 cup Thin coconut milk
1 2/3 cup Coconut cream
1 cup Roasted peanuts; crushed
12 Basil leaves
2 tablespoon Fish sauce
2 tablespoon Palm sugar
Kaffir lime leaves; shredded
Fresh red chilis; shredded

If you haven't already, you should try the version at the Wild Ginger at
Pike Place. Here's a recipe:

Cut beef into thin slices, season with salt and pepper. Soak chilis to
soften. Chop chilis, ginger, shallots and garlic. Place them in mortar
with lemon grass, coriander root, lime peel, peppercorns, and shrimp paste,
pound until smooth.

Pour coconut milk in wok, bring to boil. Add beef, cook until tender,
remove, set aside. Discard milk. Pour coconut cream in wok, bring to boil.
Reduce heat and simmer until oil separates. Add spice paste, cook 45 min,
stirring constantly. Add beef, peanuts, 8 basil leaves, fish sauce and
sugar, stir well and cook slowly 2 more min.

Transfer to serving dish, garnish with basil, lime leaves and chilis. This
version is about 2 stars.
enjoy Scott, Seattle

Formatted by Elaine Radis BGMB90B; JUNE, 1993

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini