After having Kai Kaphrao Khai Dao for breakfast, the Missus thought having Nam Tok for lunch would be the perfect thing. And it was.....
Like the Kai Kaphrao Khai Dao, this recipe was based on the one in Andy Ricker's Pok Pok cookbook. And just like the previous recipe, I made some adjustments for our taste; replacing the white sugar (we still used a bit) with palm sugar, using Thai Chilies instead of just ground chilies, since we had some growing in the yard. I also replaced the shallots with thinly sliced red onion.
The Missus really loved this. I'm thinking that there were several factors involved; first, we used grassfed wagyu skirt....'nuff said. Second, the recipe in the book mentions the use of 1 tablespoon of beef stock. What did was pour all the beef drippings into the "dressing". Third, I grilled over hardwood charcoal.
I believed this was going to turn out well, but the Missus shocked me when She said "this is better than Sab E Lee....."
The recipe format might seem a bit disjointed, but I thought I'd present it in the order I did things....
Neua Nam Tok:
1/4 cup small mint leaves
1/2 cup lightly packed cilantro coarsely chopped
3-4 cloves of garlic sliced thinly lengthwise
1 Tb lemongrass thinly sliced
4-5 black peppercorns
1 clove garlic
1 Thai chili
3 tsp soy sauce
1/2 lb skirt steak
- Combine lemongrass, black peppercorns, garlic, and chili in a mortar and pound to a paste
- Scrape to a bowl, combine with soy sauce, and work into the steak.
- Marinate for an hour
- Grill the steak
- While steak is resting put together the dressing
3 Tb lime juice
3-4 Tb fish Sauce
2 tsp palm sugar
1 tsp white sugar
4-5 Thai Chilies thinly sliced
1 tsp ground chilies
1/3 cup thinly sliced red onion
- Combine the first six ingredients and briefly heat to dissolve the sugar
- Remove from heat and add in onion and beef drippings
Putting it together:
2 tsp toasted rice powder
lettuce or cabbage
- Slice beef thinly on a bias against the grain place on a plate and sprinkle on half the rice powder
- Top with the dressing and sprinkle on the rest of the rice powder
I can tell I'm going to have a lot of fun with this cookbook......