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
Recipes as a concept can be traced way back into the far past, in fact as far back into history as ancient Egypt, and possibly even further. However, in the main part, these early records were just simple hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe discovered, according to historians are a few ancient tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. Progressing into Roman times 25BC a roman called Apicius assembled a collection of documents showing how to cook the recipes enjoyed by wealthy roman citizens. He describes how the meals of wealthy Romans were separated into appetizers, entrees and desserts, a style of dining still practiced today. He also tells us how the chefs of Roman times used a wide range of herbs and spices, including a few that are still present in modern kitchens for example bay, mint and parsley. Continuing our culinary historical journey, we have some books which appeared in the 1300s - one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these two books are nothing to do with the indian curry that is popular today, but instead descriptions of the types of meals on the menues of the nobility of that time. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods and herbs from the holy lands, such as coriander, parsley, and rosemary. These new herbs and spices led to a surge in recipe books, many of which are kept safe in private collections. Over the succeeding few hundred years, the upper-class families of Europe strove to serve the most exotic meals, and consequentially cooks and their recipes were much in demand. Nevertheless, it was during the 1800s that cookery and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to assembling, verifying, and recording the recipes of their peers. When we get to the twentieth century, cooking books are greatly in demand mostly as a result of better eduction, more spare time and having more money. The TV revolution brings us TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes just like those on our web site. |
We hope you enjoy this Nue Nam Tok_ Grilled Beef With Thai Seasoning recipe.
