Text 29238, 106 rader
Skriven 2012-09-05 05:59:09 av Dave Drum (1:18/200.0)
Ärende: Chile 1538
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Neua Pad Prik (Beef and Chile Hamburger)
 Categories: Colonel, Beef, Thai, Chilies
      Yield: 6 Servings
 
MMMMM----------------------FOR THE BURGERS---------------------------
      2 lb Beef
      1 c  Diced shallots
      2 tb Seasoned fish sauce
      2 tb Cornstarch
      1 ts Freshly ground black pepper
      1 lg Egg

MMMMM------------------------SAUCE/RELISH-----------------------------
      2 tb Garlic; chopped
    1/2 c  Shallots (purple onions);
           - fine sliced
    1/2 c  Sweet chilies; sliced
    1/4 c  Hot chilies; sliced
    1/4 c  Ginger; grated
    1/4 c  Fish sauce
    1/4 c  Dark sweet soy sauce
    1/4 c  Sugar syrup
 
  Some years ago, my wife and I were living near Oxford in
  England. One day she went to the asian market to buy the
  groceries, and disaster struck: no Thai chilies.
  
  She managed, with poor grace, to buy some jalapenos and
  some 'Scotch Bonnet' peppers, and the dish that follows is
  what we had for dinner that night.
  
  We have since converted it back to Thai ingredients and
  methods. The following notes are relavant:
  
  Sweet chilies: in Thailand these are prik chi fa.
  Otherwise jalapenos hot chilies: in Thailand prik ki nu,
  otherwise Scotch Bonnets or Habaneros syrup: in Thailand,
  boil some water, dissolve sugar in it until no more will
  dissolce, and then reduce to form a syrup. otherwise Tate
  & Lyle brand golden syrup, or something similar, will do.
  
  In Thailand we use shallots (purple onions). These are
  cheap and plentiful. In the west, where they are often
  expensive and hard to find, ordinary yellow or red onions
  will suffice.
  
  We cook it by wrapping it in banana leaves and placing it
  on the ashes of a charcoal brazier for 30 minutes.
  Otherwise you can wrap it in aluminum foil and grill it
  until cooked to the desired doneness.
  
  You can slice and pound the beef as in a conventional neua
  pad prik recipe, or you can follow this technique for
  burgers. You could buy prepared hamburger (ground beef),
  but it is usually low grade meat and high in fat. Better,
  we feel to make it as indicated.
  
  The seasoned fish sauce is the fish sauce from nam pla
  prik, found on any table in Thailand. If you don't have
  any then take 4 tablespoons of fish sauce, add a
  tablespoon of green prik ki nu ('birdseye chilies'),
  sliced thinly, store in a stoppered jar for a week in the
  refrigerator, then it is ready to use. The excess can be
  used as a condiment for this dish.
  
  Dice the beef, and combine with the remaining burger
  ingredients, except the egg and leave to marinade for
  about three hours. If desired the meat can be ground in a
  food processor first.
  
  Beat and add the egg. Form the mixture into 12 patties.
  
  In a wok heat about 3 tablespoons of peanut oil, and then
  sautee the garlic, onions, ginger and chilies until
  aromatic. Remove from the heat, add the remaining
  ingredients, and process to a coarse chop.
  
  Take 6 pieces of banana leaf (or aluminum foil), and on
  the first, place 2 tablespoons of the sauce mixture, and
  spread it into a disc the size of the meat patties. Add a
  pattie, add two tablespoons of relish, add a second
  pattie, and then add two more spoons of relish. Seal the
  package by folding it and clipping it with a toothpick or
  small wooden skewer. Repeat for the remaining patties to
  form 6 packages.
  
  Place these on the ashes of a brazier (or on a medium hot
  barbeque) and cook until they reach the desired doneness.
  
  To Serve: Open the packages, add a couple of tablespoon of
  cooked rice, and a fried egg.
  
  CHILE-HEADS DIGEST V3 #017
  
  Colonel Ian F. Khuntilanont-Philpott; Systems Engineering,
  Vongchavalitkul University, Korat 30000, Thailand

  Uncle Dirty Dave's Archives
 
MMMMM

... A soup so thick you could shake its hand and stroll with it before dinner.
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)