3 serrano chilies
1/4 cup white vinegar
1 1/2 lb flank steak
1/4 lb red onion, sliced
4 green onions
1/4 cup lime juice, plus:
1 tbsp lime juice
2 tbsp fish sauce
1 tsp ground roasted chilies *
2 tbsp ground toasted rice **
1 red lettuce leaves
1 coriander sprigs
1 mint or basil leaves
Directions
1. Remove the stems, but not the seedes, from the chilies. Slice the
chiles crosswise into pieces 1/8" thick. Place the sliced chiles and
vinegar in a small serving bowl. Let it stand for at least 15 minutes.
2. Grill the beef to the desired doneness, preferably over charcoal.
Slice it across the grain into strips 1/8" thick and 1 to 2 inches
long. Put these in a large ceramic bowl.
3. Peel the red onion, remove the root portion, and slice the onion
vertically into thin strips. Slice the green onion diagonally into
thin pieces. Add both types of onion to the beef.
4. Add the lime juice, fish sauce, ground chilies, and ground rice.
Mix well
5. Arrange a single layer of lettuce leaves on a serving platter, and
place th beef mixture on top. Garnish with sprigs of coriander and
mint or basil leaves.
6. Serve at room temperature, the vinegar sauce (from Step 1) and
rice.
* Use small hot chilies about 3 to 4 inches long. Roast whole chillie
stems and all, in a dry wok or skillet until the color changes to
dark red or brown depending on the chilies used. Be careful not to
let them burn. When the chilies have cooled, remove the stems and
seeds. Place the chilies in a food processor or blender and grind
using short pulses. Pre-ground chilies are also commercially
available, but often lack the "bite" of home ground ones and may be
more expensive.
** Place uncooked rice in a dry wok or skillet and heat over moderate
heat until deep golden brown,s tirring frequently to keep from
burning and to allow it to develop a uniform color. Watch the rice
carefully after it begins to change colorand stir constantly because
it can burn easily at this stage. When it is auniform deep golden
color, remove from heat and allow to cool to room temperature. Grind
it to a fine powder in a blender or a spice grinder. This can be made
in advance and kept in quantity so that there is always a supply on
hand, but it is also easy to make up while preparing the dish.
Source: "Thai Home-Cooking from Kamolmal's Kitchen",
: by William Crawford and Kamolmal Pootaraksa.
: ISBN 0-453-00494-6.
From: nell@is.rice.edu (Paula Gaynell Warnes)
Servings: 6 servings
Nue Nam Tok: Grilled Beef With Thai Seasoning Recipe brought to you by Recipe Ideas
Categories: Asian; Grilling; Meat; Thai
The History of Recipes
It is quite feasible to follow the history of recipes far back into distant history, certainly as far back as the ancient Egyptians, and quite possibly further than that. In practice though, mostly, these early cook books were just very basic hieroglyphic or cunieform recipes for preparing food.
Interestingly, the oldest recipe found, according to historians are a few tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. Progressing into The time of the romans around 25BC a roman called Apicius wrote a collection of documents describing recipes cooked by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. Aspicius recounts how the ancient Romans made use of many herbs and spices, including many that are still in use today for example thyme, mint and parsley. Continuing our culinary historical journey, there are two interesting books from the fourteenth century : one book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these two books have no connection with the curry that is served today, but rather accounts of the types of meals on the tables of the upper classes of the time. Later on, in the 15th century, the Crusaders brought back many foods, spices and herbs from the holy land, including spices like basil and rosemary. These new spices and herbs led to an explosion in manuscripts on food, the majority of which still exist in private cookery archives. Over the succeeding few hundred years, the powerful families of Wesstern Europe competed with each other to serve the best banquets, and consequentially the best chefs and their collection of recipes were greatly in demand. Even so, it was during the 19th century that formal cookery and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to assembling, trying out, and publishing recipes for their fellow cooks to enjoy. When we get to the twentieth century, recipe publications were in high demand, due to better eduction, people having increased free time and having more money. |
We hope you enjoy this Nue Nam Tok_ Grilled Beef With Thai Seasoning recipe.
