Yield: 8 Servings
|2 tablespoons||Seasoned fish sauce|
|1 teaspoon||Freshly ground black pepper|
|2 tablespoons||Garlic; chopped|
|½ cup||Shallots (purple onions) finely sliced|
|½ cup||Prik chi fa (green Thai Jalapenos); sliced|
|½ cup||Prik chi fa daeng (red Thai Jalapenos); sliced|
|5 tablespoons||Fish sauce|
|2 tablespoons||Dark sweet soy sauce|
|2 tablespoons||Sesame oil|
Date: Tue, 18 Jun 1996 13:13:29 -0700 From: "Colonel I. F. K. Philpott" <colonel@...> 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'), sliced 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 2-3 minutes until cooked.
Serve over jasmine rice, and garnish with a fried egg.
CHILE-HEADS DIGEST V3 #017
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .