From: "Colonel I. F. K. Philpott" Newsgroups: rec.food.recipes Subject: [THAI] Neua Pad Kimao (Beef Flambe) Date: 8 Nov 1996 19:11:33 -0800 Message-ID: <9611081959.AA00804@korat1.vu-korat.ac.th> Neua Pad Kimao (Beef Flambe) Description: 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 recommend you use a wok (not a skillet) at least 16 inches in diameter by 6 inches deep or a saute pan at least 16 inch in diameter by 4" 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! Ingredients: 1 cup beef, sliced thinly, diagonally across the grain 1 cup of maekhong (whiskey), warmed, for flambe 3 tablespoons prik ki nu daeng (red birdseye chilies), thinly sliced 1 tablespoon kratiem (garlic), thinly sliced 1 tablespoon kha (galangal), thinly sliced 1 tablespoon hom daeng (shallots), thinly sliced 1 tablespoon nam pla (fish sauce) 1 tablespoon nam makham piag (tamarind juice) 3 bai makrut (kaffir lime leaves), torn, or 1 teaspoon lime zest 1 teaspoon nam tan paep (palm sugar) Method: 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 whiskey) 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. Serving & Storage: Serve with the usual table condiments and white rice. 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 night, 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!)