Sue Rong Hai - grilled beef with a spicy sauce
User Rating: 5 / 5
Sue Rong Hai
grilled beef with a spicy sauce
Ingredients:
300 gr beef (sirloin steak)
1 tsp nam pla (fishsauce)
1 tbsp white soy saus
1 tsp palmsugar
2 tsp brandy/whisky/cognac
Preperation/method:
Marinate the beef with the nam pla, the kecap, the palmsugar and the brandy and let it stand for at least 60 minutes. Grill the beef for 10 minutes above a charcoalfire but keep it medium/rose. Slice the beef into thick strips and serve the sauce with it.
Nam Jim Jaew
spicy sauce (Esarn)
Ingredients:
5 tbsp nam pla (fish sauce)
2 tsp palmsugar
2 tsp asem (tamarinde juice)
15 red rawits (chilies)
1 shallot
1/2 spring onion
2 tsp sticky rice (ketan)
Preperation/method:
Roat the rawits dry in a skillet and pound or frind them fine into a powder. Roast the ketan dry in a skillet until brown. Chop the shallot and the spring onion fine. Mix all ingredients well. 
grilled beef with a spicy sauce
Ingredients:
300 gr beef (sirloin steak)
1 tsp nam pla (fishsauce)
1 tbsp white soy saus
1 tsp palmsugar
2 tsp brandy/whisky/cognac
Preperation/method:
Marinate the beef with the nam pla, the kecap, the palmsugar and the brandy and let it stand for at least 60 minutes. Grill the beef for 10 minutes above a charcoalfire but keep it medium/rose. Slice the beef into thick strips and serve the sauce with it.
Nam Jim Jaew
spicy sauce (Esarn)
Ingredients:
5 tbsp nam pla (fish sauce)
2 tsp palmsugar
2 tsp asem (tamarinde juice)
15 red rawits (chilies)
1 shallot
1/2 spring onion
2 tsp sticky rice (ketan)
Preperation/method:
Roat the rawits dry in a skillet and pound or frind them fine into a powder. Roast the ketan dry in a skillet until brown. Chop the shallot and the spring onion fine. Mix all ingredients well.
- Written by AsianCook
