Text 29461, 91 rader
Skriven 2012-09-11 06:21:02 av Dave Drum (1:261/38)
Ärende: Chile 1597
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Thai Pra Nuea (Beef 'salad')
 Categories: Colonel, Thai, Chilies, Citrus, Beef
      Yield: 6 Servings

    1/2 lb Ground beef
           Lime juice (see method)
      2 tb Fish sauce
      3 tb Fresh ground prik pon
           - (ground dried red chilies)
      2 ts Prik thai (fresh ground
           - black pepper)
    1/2 c  Shallots; very thin
           - sliced
      1 tb Lemon grass; bruised, sliced
           - paper thin
      3    Bai magrut (kaffir lime
           - leaves); torn,
           +=OR=+
      1 ts Lime zest
      1 tb Khao koor
           Chopped spring onions,
           Coriander/cilantro leaves
           A lettuce leaf for the
           Serving plate, and a
           Selection of sliced
           Vegetable crudites
           To accompany

  Comments: This dish is similar to the common laab dishes,
  except that the meat is not cooked (or only very lightly
  cooked). It originated in Laos (hence the alternative name
  of laab lao), and is the common form found in rural parts
  of the Isan (North East Thailand). Today, because of
  concerns of the sanitary conditions in Thai
  slaughterhouses, the official government line is that the
  meat should be cooked, and it certainly doesn't make a
  great difference to the flavour of the dish if it is
  lightly cooked. It could also be made with pork or
  chicken, and I have succesfully made it with [jumbo]
  shrimp, crayfish, crab and lobster. khao koor is roughly
  ground toasted rice: you can make it by toasting a couple
  of tablespoons of uncooked white long grain rice in a
  skillet, then grinding, or you could substitute toasted
  bread crumbs.

  Method: Place the ground meat in a mixing bowl, and
  thoroughly mix with fresh lime juice, and leave to
  marinade for an hour. Take the marinaded meat and knead
  it, much as you would if making pizza dough, squeezing
  thoroughly to drive out as much blood and other juice as
  possible, either in a muslin bag or a very fine seive such
  as a chinois. Drain thoroughly, and return to the mixing
  bowl, marinade again in fresh lime juice.

  Repeat this process 3 or 4 times, then set aside, covered
  in a cool place to marinade a final time (it is not
  kneaded after the final marination - to underline the
  point it should be kneaded and drained 3 or 4 times, then
  marinaded once more).

  At this stage you may, if you wish, stir fry the meat very
  briefly (it should still be very rare).

  Finally combine the meat with the other ingredients: it
  should be hot and spicy, but not inedibly so, so add the
  chilli powder in stages, tasting as you go.

  Allow to stand for an hour before serving. To serve turn
  it onto a lettuce leaf on a serving platter.

  This dish goes best with sticky rice, which can be used as
  an eating utensil: form a ball of rice and use it to pick
  up a little of the spiced meat. The rice and vegetable
  crudites will ameliorate the heat. Note that in the Isan
  diners usually add additional prik pon and nam pla prik
  (chilies in fish sauce) or prik dong (pickled chilies) to
  make the dish even hotter! Walt MM

  Colonel Ian F. Khuntilanont-Philpott; Systems Engineering,
  Vongchavalitkul University, Korat 30000, Thailand

  Uncle Dirty Dave's Archives

MMMMM

... To write with a broken pencil is pointless!

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)