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Sue Rong Hai
grilled beef with a spicy sauce


300 gr beef (sirloin steak)
1 tsp nam pla (fishsauce)
1 tbsp white soy saus
1 tsp palmsugar
2 tsp brandy/whisky/cognac

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)


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)

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.

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