Another Thai food recipe from simply-thai.com - thai market online - Yam Pra Nua

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Yam Pra Nua
Lao Style Beef Salad

Ingredients
1/2 pound ground beef
lime juice (see method)
2 tbs fish sauce - nam pla
2-3 tbs ground dried red chilies
1-2 tsp Thai pepper powder
1/2 cup shallots, very thinly sliced
1 tbs lemon grass, bruised and sliced paper thin
4-5 kaffir lime leaves, shredded
1 tbs khao koor (see below)
chopped spring onions, coriander leaves as garnish;
a lettuce leaf for the serving plate, and a selection of sliced vegetable crudités to accompany.

Method
1. Place the ground meat in a mixing bowl,
2. thoroughly mix with fresh lime juice, and leave to marinade for an hour. 3. Take the marinade meat and knead it, much as you would if making pizza dough, squeezing thoroughly to drive out as much blood and other juice as possible, either in a muslin bag or a very fine sieve such as a chinos.
4. Drain thoroughly, and return to the mixing bowl,
5. marinade again in fresh lime juice.

Repeat this process 3 or 4 times, then set aside, covered in a cool place to marinade a final time
(it is not kneaded after the final marination

To underline the point it should be kneaded and drained 3 or 4 times, then marinade once more).

At this stage you may, if you wish, stir fry the meat very briefly (it should still be very rare).

6. Finally combine the meat with the other ingredients: it should be hot and spicy, but not indelibly so, so add the chili powder in stages, tasting as you go.

Allow to stand for an hour before serving.

To serve turn it onto a lettuce leaf on a serving platter.

This dish goes best with sticky rice, which can be used as an eating utensil: form a ball of rice and use it to pick up a little of the spiced meat. The rice and vegetable crudités will lessen the heat. Serve with the usual Thai table condiments.

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Khao Koor:
1. get a medium sized wok fairly hot,
2. add a couple of tablespoons of uncooked rice,.
3. Keep in movement until the rice starts to turn golden brown.
4. Remove from the heat and allow to cool.
5. Grind to a fairly coarse powder in a spice mill, or a mortar and pestle, or a pepper mill or a good clean coffee grinder
(all of these work well but keep in mind that a coffee grinder tends to grind too fine--the powder should retain some "texture").

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