posted by Drew the Tasmaniac 10-24-98 9:23 PM
Neua Nam Tok
(Grilled Beef Salad)
200 g. (7 oz.) beef sirloin
marinated in a little fish sauce for a few hours
4 red shallots finely sliced lengthways
1 tablespoon fresh mint leaves
1 tablespoon fresh coriander (Cilantro) leaves
1 table spoon Chinese shallot, sliced
1/2-2 teaspoons roasted chili powder
2 tablespoon ground roasted sticky rice (see below method)
30 ml. (2 tablespoons) lime juice
15 ml. (1 tablespoon) fish sauce (Nam Pla)
Grill or broil the beef to Medium rare, about 3-5 minutes. Allow to rest for at least 5 minutes before slicing thinly.
Combine the beef with the remaining ingredients, using 1 tablespoon of sticky rice. Check that the flavor is hot, sour and salty, and add more chilies, lime juice and/or fish sauce (Nam Pla) as necessary. Serve sprinkled with the remaining 1 tablespoon of sticky rice.
Sticky/Glutonous Rice: to roast rice place the required amount in a pan stirring regularly to prevent scorching. When light golden and fragrant remove from the heat.
Cool and grind quite finely. This is a bit of a work up so we make enough for three or four uses at a time and keep it in an airtight jar in the fridge.