| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood | Thai | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | l | Thai fish sauce (up to) |
| 4 | Habanero chiles (up to) | |
| 1 | kg | Roastbeef or any firm steak cut in 1/2 inch slices |
| Melted butter | ||
| 100 | ml | Thai fish sauce |
| 10 | ml | Soy sauce; Jikkoman |
| 25 | ml | Thai oyster sauce |
| 5 | Thai chiles; fresh, chopped very fine | |
| 1/2 | Thai chile; dried, ground | |
| 1/2 | ts | Sugar |
INSTRUCTIONS
DIPPING SAUCE Date: Thu, 4 Apr 1996 22:18:47 +0700 From: Chris Kridakorn - Odbratt <chrisko@mozart.inet.co.th> This is a great snack with a few beers. Let a few habs marinate in a jar with Thai fish sauce, about 1/2 quart / 1/2 litre, for a week. Marinate the beef only for 15-20 minutes as the fish sauce is quite salty. Grill until done over charcoal. Brush with butter. Slice wery thin diagonally. Dip in the following recipie. CHILE-HEADS DIGEST V2 #286 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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