Thai Beef Flambe, 'Neua Pad Kimao'
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This meal needs to be cooked in very hot oil, and it is deliberately flamed at the end. Because of this we recommend using a沃克not a skillet, at least 16 inches in diameter and 6 inches deep, or a saute pan, at least 16" in diameter and 4" deep.
原料
为了4Person(s)
原料
- 1杯子Beef, Sliced Thinly, Diagonally across the grain
- 1杯子Whiskey (any whiskey, brandy or rum) Warmed For Flambe
- 3汤匙Thai Chile Peppers, Thinly sliced
- 1汤匙Garlic, Thinly Sliced
- 1汤匙Galangal Thinly Sliced
- 1汤匙Shallots, Thinly Sliced
- 1汤匙鱼露
- 1茶匙Tamarind Concentrate Mixed with 3 teaspoons water
- 5Kaffir Lime Leaves, Shredded
- 1茶匙棕榈糖
Method for Thai Beef Flambe, 'Neua Pad Kimao'
方法
Place a沃克over very high heat and stir fry the ingredients quickly, stirring or shaking the沃克vigorously to prevent the meat burning. Add 1 cup of warmed whiskey to the wok and tip it to cause it to ignite. After about 30 seconds if it is still burning place the lid on the wok to kill the flames.
Serving & Storage
Serve with the usualThai table condiments和Thai jasmine rice。On a cold night the best "wine" to go with this is whiskey (good sippin' whiskey), warmed in the style of sake.On a hot summer night, accompany it with a robust, and well chilled beer.
评论
评论 （1）
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安东尼
永久链接mmmm, Thai food.This looks like stohmeing I would come up with and call it Thai just because I used some coconut milk and Thai curry. Either way, it looks real good.
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