| 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 |
ts |
Peppercorns; black or white |
| 1 |
tb |
Cilantro root; chopped |
| 5 |
tb |
Lemon grass; sliced |
| 2 |
tb |
Galangal; sliced |
| 1 |
ts |
Lime zest |
| 1 |
ts |
Shrimp paste |
| 2 |
c |
Grilled beef; sliced |
| 5 |
tb |
Fish sauce; Thai |
| 1 |
ts |
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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