Text 6811, 95 rader
Skriven 2008-05-10 19:16:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: fish sauce
======================
-=> Quoting Carol Shenkenberger to Jim Weller <=-

    
 >  BF> Neither hide hair of Nam Pla around here.

 > No Asian stores, no fish sauce of any kind? Oh well, Rochester isn't
 > that far away!

 CS> There is another way.  I've seen it done in Thailand.  Mash an
 CS> anchovie up really well in a small amount (1/2 cup?) worstershire
 CS> (brown).  Seems to work.  Then you thin it down with soy sauce (not
 CS> sure how much).  There was a little strainer gizmo on the pouring spout
 CS> of the container (which some removed as they wanted the bits of fish). 
 CS> Not true 'Nam Pla' granted, but it was used in it's place and I liked
 CS> it on rice. xxcarol

That does sounds like a good substitute.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Pim's Vaguely Thai Beef Salad (Yum Neua)
Categories: Thai, Beef, Salads
  Servings: 4

           FOR THE DRESSING:
      3    lime's juice
           fish sauce to taste
      1 pn salt
      1 ts sugar
      4    shallots, peeled, thinly
           sliced
           chili powder to taste
      2 TB ground rice powder* 
           FOR THE SALAD:
      1 lb piece of skirt steak
           salt and pepper to taste
      1 sm head of butter lettuce
      1 md watermelon radish
    1/2 c  cucumber sticks or slices
           (peeled and seeded-or not)
    1/4 c  mint
    1/2 c  cilantro

To make the dressing, start with the lime juice and sugar.  Add the
fish sauce, start with a tablespoon and then a bit more at a time,
until you get the balance of sour and salty you want.  Fish sauce
can be really strong, especially if the bottle has been hanging out
in your cupboard for a long time.  I suggest you stop when the
pungency from the fish sauce is as strong as you can bear.  If you
still need to add a bit more saltiness, just add regular salt until
you get the balance you want.  Add as much chili powder as you want,
then toss the dressing with the sliced shallots and the roast rice
powder.  Set aside while you make the rest of the salad.

Cut the long piece of skirt steak into 4 pieces.  Set a grill pan on
the stove over high heat.  While the pan is heating up, salt and
pepper the steaks.  Grill the steak over high heat until medium
rare, just a few minutes on each side.  When the meat is done set
aside to rest for a few minutes while you make the salad.

Disgard the outer leafs of the butter lettuce, then wash, dry, and
tear the lettuce into small pieces.  Peel and slice the watermelon
radish into thin rounds.  Peel, seed, and cut the cucumber into
sticks.  Chop the mint and cilantro.  Toss these ingredients
together in a large salad bowl.  Pour the dressing over the
vegetables and toss well--your hands are best here, trust me.

Slice the steaks into small bite-size pieces.  Toss
them--nonchalantly--on top of the salad.  Be sure to pour the juice
that comes out while cutting the meat back into the salad.  Why
waste all that flavor!

I serve this with a bit of sticky rice on the side.  If you want to
keep the meal relatively carb-free you don't need to.

*You can make your own ground rice powder.  It's super easy, just
dry toast a handful of uncooked rice grains in a dry pan until they
turn brown and toasty.  Let cool for a bit then ground in a food
processor or a mortar and pestle.  The leftover rice powder will
keep for just about forever.  

From: Chez Pim
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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