Books & Music
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
News & Politics
Religion & Spirituality
Travel & Culture
TV & Movies
This is a classic Isan dish which means "Waterfall." It's often considered an appetizer, but with sticky rice it can be quite filling and perfect as an entre. We love eating this dish as it is eaten in Isan taking a few fresh basil leaves with each bite.
Waterfall Beef (Nam Tok Neua)
You need a 1 pound steak, cut fairly thick. I usuallty use a tenderizer all over it. I have the Jaccard 48 blade tenderizer, but there are smaller ones available.
1 tbs fish sauce (nam pla)Golden Boy is a good brand!
1 tsp tamarind concentrate mixed with 1 tabs water
1 tbs fresh lime juice
1-3 tsp minced Thai chile peppers (phrik kee nue or Phrik chee fa)
Mix the marinade, coat the steak with it and marinade it for at least 3 hours in the refrigerator.
Barbecue the beef but do not overcook! You can also grill or broil the steak just until it is medium rare. Using a sharp knife cut into cut into 1/2 inch thick strips. Then cut the strips bite sized pieces.
1/3 cup fish sauce (nam pla)
1/3 cup fresh lime juice
2-3 tbs chopped shallots
2-3 cloves of garlic, crushed
2-3 tbs chopped coriander/cilantro (including the roots if possible)
2-3 tbs chopped mint leaves
2 tbs khao koor-Toasted Rice Powder (see below)
1 tbs roasted sesame seeds
1-3 tsp ground roasted dried red Thai chiles
Khao Koor (Toasted Rice Powder)
Place wok over medium high flame heat until just smoking.
Add a couple of tablespoons of uncooked jasmine rice-sticky rice is best.
Shakeing the wok back and forth to keep the rice grains moving just until golden brown.
Grind in a clean coffee mill, or pound with a mortar and pestle. You do not want theis to become like powder-it needs texture.
Ready prepared Khao Koor is also available in the spice sections of many Asian markets.
In a wok bring a little oil to medium high heat and add the strips of beef, immediately followed by all the remaining ingredients. Stir fry until heated through (about a minute).
Serve with Thai sticky rice, or as part of a meal with Pad Kee Mao and a soup such as Tom Yum Goong (hot and sour shrimp soup) or Tom Kha Gai (Coconut Milk Soup).
This is one of our family favorites.
Content copyright © 2013 by Mary-Anne Durkee. All rights reserved.
This content was written by Mary-Anne Durkee. If you wish to use this content in any manner, you need written permission. Contact Mary-Anne Durkee for details.
Website copyright © 2013 Minerva WebWorks LLC. All rights reserved.