Yield: 1 Servings
|1 cup||Beef, sliced thinly, diagonally across the grain|
|1 cup||Maekhong (whiskey), warmed, for flambé|
|3 tablespoons||Prik ki nu daeng (red birdseye chilis), thinly sliced|
|1 tablespoon||Kratiem (garlic), thinly sliced|
|1 tablespoon||Kha (galangal) thinly sliced|
|1 tablespoon||Hom daeng (shallots), thinly sliced|
|1 tablespoon||Nam pla (fish sauce)|
|1 tablespoon||Nam makham piag (tamarind juice)|
|3 \N||Bai makrut (kaffir lime leaves), torn, or 1 teaspoon lime zest|
|1 teaspoon||Nam tan paep (palm sugar)|
This is perhaps one for the adventurous - or the outdoor chef? - for not only is the meal cooked in very hot oil, but it is deliberately flamed at the end! Because of this I recomend you use a wok, not a skillet, at least 16 inches in diameter and 6 inches deep, or a sauté pan, at least 16" in diameter and 4" deep.
maekhong is the generic name for Thai whiskeys derived from rice liquour.
It is also the name of one of the popular (and relatively cheap) brands.
However if you prefer, or simply can't get Thai whiskey, you can use any whiskey, whisky, brandy or rum you choose! Method: Place a wok over very high heat and stir fry the ingredients quickly, stirring or shaking the wok vigorously to prevent the meat burning.
Add 1 cup of warmed maekhong (rice whikey) to the wok and tip it to cause it to ignite. After about 30 seconds if it is still burning place the lid on the wok to kill the flames.
Serving & Storage: Serve with the usual table condiments and white rice.
On a cold night the best "wine" to go with this is whiskey (good sippin' whiskey), warmed in the style of sake. On a hot summer hight, accompany it with a robust, and well chilled beer, such as Singha or Beer Chang (a Thai product of the Carlsberg breweries that is 9% by volume alcohol!) Posted to CHILE-HEADS DIGEST V3 #154 Date: Fri, 8 Nov 1996 13:08:18 +0700 From: "Col. I.F. Khuntilanont-Philpott" <colonel@...>