| 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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