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
We can track the history of written recipes way back into antiquity, certainly as far back as the Egyptians, and potentially, even further back. In practice though, these, ancient cookbooks were just very simple pictorial recipes for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to academics is a series of tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvres, entrees and dessert, a style of dining still practiced today. Additionally, he tells us how the early Romans used a good variety of aromatic flavors, including a few that will be familiar to modern cooks such as bay, fennel and parsley. Moving on, there were some interesting books published in the fourteenth century : a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the indian food that is popular today, but rather accounts of the types of food eaten by the rich. Later, in the 15th century, knights returning from the crusades brought back a variety of foods and spices from Arab countries, including spices like coriander, parsley, basil and rosemary. The introduction of these new culinary ideas caused an outbreak in publications on food, many of which still exist in private cookery archives. During the following few centuries, the rich and powerful families of Europe strove to offer the most extravagent banquests, and as a consequence, the best chefs and their collection of recipes were much in demand. However, it wasn`t until the 1800s that fine cookery and recipe collections became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collecting, trying out, and publishing the recipes that were being prepared for the better households. By the advent of the 1900s, cookery publications are greatly in demand as a result of more people being able to read, people having increased leisure time and having more disposable income. |
We hope you enjoy this Nue Nam Tok_ Grilled Beef With Thai Seasoning recipe.
