| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Eggs | Thai | Newspaper | 4 | Servings |
INGREDIENTS
| 9 | Dried red chili peppers | |
| chopped & soaked in | ||
| boiling | ||
| water | ||
| 7 | Cloves garlic | |
| 5 | Cloves shallots | |
| 1 | t | Peppercorns, black or white |
| 1 | T | Cilantro root, chopped |
| 5 | T | Lemon grass, sliced |
| 2 | T | Galangal, sliced |
| 1 | t | Lime zest |
| 1 | t | Shrimp paste |
| 2 | c | Grilled beef, sliced |
| 5 | T | Fish sauce, Thai |
| 1 | t | Palm sugar |
| 2 | c | Baby eggplant, chopped |
| 1 | c | Balsam leaves |
| 1/2 | c | Serrano peppers, shredded |
| 1/2 | c | Kaffir lime leaves, shredded |
| 5 | c | Water |
INSTRUCTIONS
Drain chilis & reserve water to go as part of the 5 cups water called for later. In a mortar & pestle or food processor grind together the first 8 ingredients into a paste. Add shrimp paste & mix well. Put the reserved water and enough more to make 1 cup in a wok & bring to a boil while bringing 4 more cups of water to a boil in a pot. Add paste mixture to wok & boil until fragrant. Add grilled beef to wok, stir untilo blended. Season with fish sauce & palm sugar, then pour mixtureinto the pot of boiling water. Add eggplant, balsam leaves, chile & lime leaf shredds & mix well. Transfer to serving platter & garnish with more chili shreds & whole balsam leaves. Serve with steamed rice. Nut. Analysis per serving: 315 calories, 12 grams fat, 24 grams carbohydrates, 29 grams protein, 72 milligrams cholesterol, 974 milligrams sodium, 35 percent of calories from fat. Recipe by: The Oriental Thai Cooking School in Bangkok Thailand Posted to MC-Recipe Digest V1 #1004 by "Christopher E. Eaves" <cea260@airmail.net> on Jan 11, 1998
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