Quoting Michael Loo to Nancy Backus <=-

Gouda

"howda," with a guttural strangulation noise to start.

A lot of Dutch words sound that way!

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

Title: Thai-Style Beef With Basil And Chilies (Phat Bai Horapha) Categories: Thai, Beef, Chilies
Servings: 4

1 lb flank steak, skirt steak,
hanger steak, or flap meat,
cut into
1/4 -inch-thick strips
1 TB soy sauce, divided
5 ts Asian fish sauce, divided
1 ts white sugar
5 fresh red or green Thai bird
chilies, divided
6 md cloves garlic, divided
1 1/2 TB palm sugar
1 sm shallot, thinly sliced
4 makrut lime leaves, very
thinly sliced into hairs
(central vein discarded),
plus more for garnish
2 TB vegetable or canola oil,
divided
2 c packed Thai purple basil
Dried Thai chili flakes or
red pepper flakes
1/4 c fried shallots
Kosher salt
Cooked rice, for serving

Combine beef, 1 teaspoon soy sauce, 2 teaspoons fish sauce, and
white sugar in a bowl. Toss to combine and set in refrigerator to
marinate for at least 15 minutes and up to overnight.

Roughly chop half of Thai chilies and garlic and place inside a
stone mortar with palm sugar. Grind with pestle until a mostly
smooth paste has formed. Add remaining fish sauce and soy sauce and
mash in mortar to form a sauce. Set aside. Finely slice remaining
garlic and chilies and combine with shallot and lime leaves in a
small bowl.

When ready to cook, heat 1 tablespoon oil in a wok over high heat
until smoking. Add half of beef and cook, without moving, until well
seared, about 1 minute. Continue cooking, while stirring and
tossing, until beef is lightly cooked but still pink in spots, about
1 minute. Transfer to a large bowl. Repeat with 1 more tablespoon
oil and remaining beef, transferring beef to the same bowl. Wipe out
wok.

Reheat wok over high heat and add all of the beef, along with sliced garlic/chili/makrut lime mixture. Continue to cook, tossing and
stirring constantly, until stir-fry is aromatic and shallots have
completely softened, about 1 minute.

Add sauce mixture to wok and cook, tossing and stirring constantly,
until completely reduced. (The beef should look moist, but there
should be no liquid in the bottom of the wok.) Immediately add basil
and toss to combine. Season to taste with salt and and optional Thai
chili or red pepper flakes. Transfer to a serving platter. Top with
more makrut lime threads and fried shallots. Serve immediately with
rice.

J. Kenji Lopez-Alt

From: Serious Eats

MMMMM-------------------------------------------------


Cheers

Jim


... Being a Goth isn't about clothes or music; it's about sacking Rome.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)