INGREDIENTS

INSTRUCTIONS

Date: Tue, 18 Jun 1996 13:46:41 -0700  From: "Colonel I. F. K.
Philpott" <colonel@korat1.vu-korat.ac.th>  neua pad prik (beef and
chilis - a hamburger variant)  Some years ago, my wife and I were
living near Oxford in England. One  day she went to the asian market to
buy the groceries, and disaster  struck: no Thai chilis.  She managed,
with poor grace, to buy some jalapenas and some 'Scotch  Bonnet'
peppers, and the dish that follows is what we had for dinner  that
night.  We have since converted it back to Thai ingredients and
methods. The  following notes are relavant:  sweet chilis: in Thailand
these are prik chi fa. Otherwise jalapenas  hot chilis: in Thailand
prik ki nu, otherwise Scotch Bonnets or  Habaneros syrup: in Thailand,
boil some water, dissolve sugar in it  until no more will dissolce, and
then reduce to form a syrup.  otherwise Tate & Lyle brand golden syrup,
or something similar, will  do.  In Thailand we use shallots (purple
onions). These are cheap and  plentiful. In the west, where they are
often expensive and hard to  find, ordinary yellow or red onions will
suffice.  We cook it by wrapping it in banana leaves and placing it on
the  ashes of a charcoal brazier for 30 minutes. Otherwise you can wrap
it  in aluminum foil and grill it until cooked to the desired doneness.
You can slice and pound the beef as in a conventional neua pad prik
recipe, or you can follow this technique for burgers. You could buy
prepared hamburger (ground beef), but it is usually low grade meat  and
high in fat. Better, we feel to make it as indicated.  The seasoned
fish sauce is the fish sauce from nam pla prik, found on  any table in
Thailand. If you don't have any then take 4 tablespoons  of fish sauce,
add a tablespoon of green prik ki nu ('birdseye  chilis'), sliced
thinly, store in a stoppered jar for a week in the  refrigerator, then
it is ready to use. The excess can be used as a  condiment for this
dish.  Note: the chilis should preferably be a variety of colours  Dice
the beef, and combine with the remaining burger ingredients,  except
the egg and leave to marinade for about three hours. If  desired the
meat can be ground in a food processor first.  Beat and add the egg.
Form the mixture into 12 patties.  In a wok heat about 3 tablespoons of
peanut oil, and then sautee the  garlic, onions, ginger and chilis
until aromatic. Remove from the  heat, add the remaining ingredients,
and process to a coarse chop.  Take 6 pieces of banana leaf (or
aluminum foil), and on the first,  place 2 tablespoons of the sauce
mixture, and spread it into a disc  the size of the meat patties. Add a
pattie, add two tablespoons of  relish, add a second pattie, and then
add two more spoons of relish.  Seal the package by folding it and
clipping it with a toothpick or  small wooden skewer. Repeat for the
remaining patties to form 6  packages.  Place these on the ashes of a
brazier (or on a medium hot barbeque)  and cook until they reach the
desired doneness.  To Serve: Open the packages, add a couple of
tablespoon of cooked  rice, and a fried egg.  This has the advantage
that when the diners have eaten the plates do  not need to be washed!
CHILE-HEADS DIGEST V3 #017  From the Chile-Heads recipe list.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 492
Calories From Fat: 297
Total Fat: 32.1g
Cholesterol: 144.4mg
Sodium: 130.1mg
Potassium: 538.9mg
Carbohydrates: 20.1g
Fiber: <1g
Sugar: <1g
Protein: 28.8g