| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Seafood, Vegetables | Thai | Beef, Thai | 4 | Servings |
INGREDIENTS
| 1 | lb | Fresh Ground Beef. |
| Mint Leaves. | ||
| 3 | Cloves Garlic. | |
| 1 | tb | Shallot – Chopped. |
| 1 | ts | Coriander Seeds – Ground. |
| 1 | ts | Ground Hot Chili Peppers. * |
| 1 | tb | Ground Toasted Rice. ** |
| 1 | tb | Scallion – chopped. |
| 2 | tb | Lime Juice. |
| 1 | ts | Salt. |
| 1 | tb | Fish Sauce. |
| Fresh Raw Vegetables. |
INSTRUCTIONS
* Adjust the amount of ground hot chili pepper to taste. Serve extra on the side to be added to the dish as needed. ** Make toasted rice by browning RAW rice in a hot dry wok or frying pan, and then ground coarsely in a blender, OR an acceptable substitute is to brown a commercial "cream of rice" in a hot dry pan/wok. Wrap the shallot and garlic in aluminum foil and roast on the stove for approx. 2 minutes per side till the content is scorched. Remove the content from the foil, mash together well (with mortar & pestle, if available) and set aside. Lightly cook the ground beef in a dry pan/wok until the pink is just gone, and place in a bowl. Let cool for a few minutes. Add fish sauce, salt, lime juice, and mix well. Add the mashed garlic/shallot, ground coriander seed, toasted rice, ground hot chili, chopped scallion, and lightly toss together with a fork. Serve on a bed of lettuce leaves and garnish with mint leaves. This dish should be served with fresh raw assorted vegetables such as: chunks of "yard-long bean", nappa leaves (select the more tender inner leaves), lettuce leaves (Romaine and other leave lettuces are excellent), celery, and so on. Translated and commented by: Padej Gajajiva From: "Cooking Thai Food in American Kitchen" by Malulee Pinsuvana. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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