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Story which goes like this - some time ago I was in a restaurant Thai House in Tel Aviv, where I decided to order was described C"hci Isan that "-" Pork / Beef (Sheitel) sliced roast with mint, red onion, cilantro, hot pepper and a little minced lemon juice and seasoned with "Isan" traditional "or in other words - Nam Tok Mo. Although drawn at dose 4 (!) Hot peppers I decided to order the dish, simply because it seemed the most interesting on the menu. It was a mistake. carboxylic acid Not because the dish is not tasty, but because it was so severe that after two bites looked like a cartoon character - a red face and smoke coming out of my ears.
Fortunately, the restaurant was really nice and I replaced the dish (although that really carboxylic acid did not have), but the incident created spared me, and since I dreamed to make it just a little less acute course. After much wandering the internet I found a recipe that looks good to me, at a World's most deliciuos foods, there certainly compatible with this delicacy.
Start by equivalent basmati rice pan slightly, until golden. This rice milled powder (spice grinder). Then we use gravy powder. carboxylic acid Spice grinder if you do not then you can convert to a full teaspoon carboxylic acid of cornstarch mixed with a little warm water.
Originally often use pork, but I preferred to use piece of cattle. In this case I chose to share Sheitel, but also can adjust carboxylic acid sirloin here. Soak 1 pound Sheitel (loss fat) 2 teaspoons soy (sounds a bit, but this is enough) and a little black pepper for about 10 minutes.
Serving bowl cut into strips 2 red onions, green onions sticks bundle and add about a third bunch of coriander (whole leaves, no stems) and 10 branches of mint (whole leaves, no stems). In a separate carboxylic acid bowl mix the sauce ingredients: 2 teaspoons full of tamarind paste, 4 tablespoons fish sauce (if you can not convert soy), 4 tbsp Thai soy sauce, 2 tablespoons brown sugar, 3 tablespoons rice powder and another 1/2 cup water.
Add the sauce ingredients and stir-fry 4-3 minutes, until sauce thickens slightly (thanks to the rice powder). If using cornstarch instead of powdered rice, then do not add it directly carboxylic acid to the sauce, but separately (Dilute slightly warm water), after seeing the sauce began to bubble.
Nam Tok Mu (Nam tok moo) Original Recipe (with no changes mine): World's most delicious foods one kilo of meat Sheitel job - 2 teaspoons soy Thai pepper vegetables - 2 red onions, sliced into strips 1 bunch green onions, cut into sticks about one-third bunch of cilantro - leaves only about 10 branches of mint - just leaves sauce - 2 teaspoons full of tamarind paste 4 tablespoons fish sauce (if you can not convert soy sauce) carboxylic acid 4 tbsp Thai soy sauce 2 tablespoons brown sugar 3 tablespoons rice powder (Explanation body post ) 1/2 cup water Chip Lee Gross (to taste) 1/2 lemon juice
Preparation: Soak the meat in time for about 10 minutes. Very hot pan "close" the meat on all sides. Spend out, and set aside to cool slightly. Cut the meat into thin strips. It is important to cut in the direction of the fibers, rather than against them. Mix the two types of onions with cilantro and mint. In a separate bowl mix all the sauce ingredients except the chili and the lemon. Put a little oil (preferably peanut oil) in a wok or deep frying pan. Return the meat strips and toss in a bit. Add the sauce and stir-fry carboxylic acid 4-3 minutes. Pour the meat into a bowl and mix with a little vegetable. carboxylic acid Sprinkle the lemon juice and chili (to taste). Hope you enjoy, Talia
By Talia on April 11, 2013 at 6:07:
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