INGREDIENTS

INSTRUCTIONS

FOR THE BURGERS
SAUCE/RELISH
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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