October 18, 2010 05:58:22
Posted By Gecko
This simple dish adds zing and sumptuous depth of flavour and bite to a simply grilled steak. The meat is best flame-charred on the outside, and still very pink and juicy on the inside. It makes a perfect "kap khlaem' or "drinking dish", to be nibbled with a long cold beer. The dish's spiciness should be intense - or else the tiger will not cry!
- Combine 2 large, finely chopped garlic cloves, three chopped roots of coriander, and 1 tbsp each of of fish sauce & soy sauce. Marinate approx 400g good rump steak in this, preferably overnight.
- Cutting against the grain, slice the steak into thin strips. Add 2 tbsp thinly sliced shallot rings, approx. 10 big mint leaves, a handful of fresh coriander leaves, and two finely sliced spring onions. Add the ground rice to this, as well as the steak and any juices. Mix and serve alone, or with raw cabbage leaves as serving cups. The chili-fearing may prefer to serve the sauce in a bowl to the side.
You could substitute lemon for lime, cane sugar for palm sugar, and store-bought Thai ground rice powder for the home made variety, although when preparing Thai food the original ingredients are the most harmonious!