International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Crispy Fried Chicken with Honey Sauce






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > meat > neua pad kimao
Recipe By: Colonel Ian F. Khuntilanont-Philpott Ingredients: 1 cup beef -- sliced thinly, diagonally across the grain 1 cup Maekhong (whiskey) -- warmed, for flambi 3 tbsp prik ki nu daeng (red birdseye chilis) -- thinly sliced 1 tbsp kratiem (garlic) -- thinly sliced 1 tbsp kha (galangal) thinly sliced 1 tbsp hom daeng (shallots) -- thinly sliced 1 tbsp nam pla (fish sauce) 1 tbsp nam makham piag (tamarind juice) 3 bai makrut (kaffir lime leaves) -- torn, or 1 teaspoon lime zest 1 tsp nam tan paep (palm sugar) Instructions: Place a wok over very high heat and stir fry the ingredients quickly, stirring or shaking the wok vigorously to prevent the meat burning. Add 1 cup of warmed maekhong (rice whikey) 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. Serve with the usual table condiments and white rice. Recipe Notes: This is perhaps one for the adventurous - or the outdoor chef? - for not only is the meal cooked in very hot oil, but it is deliberately flamed at the end! Because of this I recomend you use a wok, not a skillet, at least 16-inches in diameter and 6-inches deep, or a saute pan, at least 16-inch diameter and 4-inch deep. Maekhong is the generic name for Thai whiskeys derived from rice liquor. It is also the name of one of the popular (and relatively cheap) brands. However if you prefer, or simply can't get Thai whiskey, you can use any whiskey, whisky, brandy or rum you choose! 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 hight, accompany it with a robust, and well chilled beer, such as Singha or Beer Chang (a Thai product of the Carlsberg breweries that is 9% by volume alcohol!).

Neua Pad Kimao


SUBMITTED BY
list all recipes for MEAT (1007)
list all Thai recipes (100)
list all recipes by RON_WEST (4)


conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: kimao
ethnicity: thai
recipes for meat
recipes by ron_west
Email Address:
(posted March 13, 2007)

Recipe By: Colonel Ian F. Khuntilanont-Philpott

Ingredients:

1 cup
beef -- sliced thinly, diagonally across the grain
1 cup Maekhong (whiskey) -- warmed, for flambi
3 tbsp prik ki
nu daeng (red birdseye chilis) -- thinly sliced
1 tbsp kratiem (
garlic) -- thinly sliced
1 tbsp kha (galangal) thinly sliced
1 tbsp hom daeng (shallots) -- thinly sliced
1 tbsp
nam pla (fish sauce)
1 tbsp nam makham piag (
tamarind juice)
3 bai makrut (
kaffir
lime leaves) -- torn, or 1 teaspoon lime zest
1 tsp nam tan paep (
palm
sugar)

Instructions:

Place a
wok over very high heat and stir fry the ingredients quickly, stirring or shaking the wok vigorously to prevent the meat burning.

Add 1 cup of warmed maekhong (
rice whikey) 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.

Serve with the usual table condiments and white
rice.

Recipe Notes:

This is perhaps one for the adventurous - or the outdoor chef? - for not only is the
meal cooked in very hot oil, but it is deliberately flamed at the end! Because of this I recomend you use a wok, not a skillet, at least 16-inches in diameter and 6-inches deep, or a saute pan, at least 16-inch diameter and 4-inch deep.

Maekhong is the generic name for Thai whiskeys derived from
rice liquor. It is also the name of one of the popular (and relatively cheap) brands. However if you prefer, or simply can't get Thai whiskey, you can use any whiskey, whisky,
brandy or rum you choose!

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 hight, accompany it with a robust, and well chilled beer, such as Singha or Beer Chang (a Thai product of the Carlsberg breweries that is 9% by volume alcohol!).


Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2020 SimpleSolutions Corporation. All Rights Reserved.