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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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