Neua Pad Kimao

submitted by ron_west
Recipe By: Colonel Ian F. Khuntilanont-Philpott

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)

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!).


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