|Yam Nuea (tossed Beef)|
This should be on the hot side of neutral, but really is more spicy than "hot" per se. However it is normal to add sunstantial amounts of hot condiments to it to suit yourself (see the section on condiments below).
Bar-B-Q the beef, and thinly slice it into bite sized pieces, combine with the salad ingredients, and mix the sauce and toss the whole.
Serve with sticky rice, a leafy vegetable (lettice or Chinese Leaves...), condiments (below) and dipping sauce (below).
This is one to test the fortitude of the strong - well seriously it isn't "destroyed" by adding hot extras. The usual condiments apply: chilis in fish sauce (prik nam pla), chilis in vinegar (prik dong), ground chilis (prok phom), sugar and the every popular msg. You can also add fish sauce, dark sweet soy, and hot chili sauce if you wish.
A useful "auxiliary dipping sauce" is made by mixing one part dark soy with one part Worcestershire sauce, one part fish sauce and one part hot mustard.
Another dipping sauce is the following (known as nam prik narok in Thai, I've seen it translated as "Hell Fire Sauce" in English.
Flake the fish and deep fry until the flakes turn golden brown. Chop the chilis, shallots and garlic, then [charcoil] broil them briefly and beat the ingredients together in a mortar and pestle or food processor to form a smooth paste. Place in a small saucepan or wok, and cook on medium high until the mixture forms a bubbling paste.
The resultant sauce paste may be stored, when cold, in a tight fitting jar, for several weeks.
This can also be made with pork (yum moo), or even with shrimp (yum khoong). An interesting variant is to use thinly sliced luncheon meat or even SPAM(tm). I have also made it with the "pressed meat" sandwich products available in US supermarkets. Vegetarians can experiment with using a julienned vegatable mix inplace of the meat.
From: Colonel I. F. K. Philpott
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