| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Seafood |
Thai |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Beef, sliced thinly, diagonally across the grain |
| 1 |
c |
Maekhong (whiskey), warmed, for flambé |
| 3 |
tb |
Prik ki nu daeng (red birdseye chilis), thinly sliced |
| 1 |
tb |
Kratiem (garlic), thinly sliced |
| 1 |
tb |
Kha (galangal) thinly sliced |
| 1 |
tb |
Hom daeng (shallots), thinly sliced |
| 1 |
tb |
Nam pla (fish sauce) |
| 1 |
tb |
Nam makham piag (tamarind juice) |
| 3 |
|
Bai makrut (kaffir lime leaves), torn, or 1 teaspoon lime zest |
| 1 |
ts |
Nam tan paep (palm sugar) |
INSTRUCTIONS
This is perhaps one for the adventurous - or the outdoor chef? - for not
only is the meal cooked in very hot oil, but it is deliberately flamed at
the end! Because of this I recomend you use a wok, not a skillet, at least
16 inches in diameter and 6 inches deep, or a sauté pan, at least 16" in
diameter and 4" deep.
maekhong is the generic name for Thai whiskeys derived from rice liquour.
It is also the name of one of the popular (and relatively cheap) brands.
However if you prefer, or simply can't get Thai whiskey, you can use any
whiskey, whisky, brandy or rum you choose!
Method: Place a wok over very high heat and stir fry the ingredients
quickly, stirring or shaking the wok vigorously to prevent the meat
burning.
Add 1 cup of warmed maekhong (rice whikey) to the wok and tip it to cause
it to ignite. After about 30 seconds if it is still burning place the lid
on the wok to kill the flames.
Serving & Storage: Serve with the usual table condiments and white rice.
On a cold night the best "wine" to go with this is whiskey (good sippin'
whiskey), warmed in the style of sake. On a hot summer hight, accompany it
with a robust, and well chilled beer, such as Singha or Beer Chang (a Thai
product of the Carlsberg breweries that is 9% by volume alcohol!)
Posted to CHILE-HEADS DIGEST V3 #154
Date: Fri, 8 Nov 1996 13:08:18 +0700
From: "Col. I.F. Khuntilanont-Philpott" <colonel@korat1.vu-korat.ac.th>
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