Thai Spicy Beef Salad (Yum-Nuer-Nam-Tok ยำเนื้อน้ำตก)
Not only that our iOS developers are screaming SOS. With this amount of 100% Thai chili, not even an all you can drink Coke and Mountain Dew fountain can cool down this "bad boy" recipe. For all the geeks, put down your refillable mug and jot down this recipe.
Here's what you need.
- 16 oz. of ribeye (nicely marbled). Freshly butchered is the best (the aging dries out the meat). What you want is a really juicy ribeye. Hence "Nuer-Nam-Tok" or juicy beef. For those of you that have seen "Water Fall Beef" in the Thai (American) restaurants menus? That's the first sign for you to run away like you never ran before. It's "Nuer-Nam-Tok". NOT "Water Fall Beef".
- 1/3 cup of beef or chicken stock.
- 1 teaspoon of sugar
- 4 table spoons of fresh squeezed lime juice (absolutely none those that come in a bottle)
- 2 table spoons of fish sauce. Yes, fish sauce.
- Cup of onion (julienne to about 1/3 inch thickness). Optional, more of less up to you.
- 2 green onion (for color). Optional
- 1/2 cup of cilantro (roughly chopped)
- Chopped of sliced Thai Chili (the more the better). Optional, for the weaklings.
- Romaine (or any leafy) salad for decoration.
- Mint. I don't usually like this but if you like it then replace cilantro with mint.
- 2 table spoons toasted and lightly grounded rice. I don't usually use this. So it is optional.
- Char grill the ribeye to medium rare (Broil if you have to). Rest the meat till lightly warm then slice 1/4 inch thickness. The meat should be dripping with juice when you slice it. That's what you want. DO NOT throw the juice away.
- Mix the beef/chicken stock, fish sauce, lime juice, sugar, and Thai chili. This is where you customize to your taste. The "YUM" has the leading flavor of Spicy, Sour, and Saltiness. This is the "Yum" sauce.
- Put your sliced ribeye in a good size mixing bowl, including the juice.
- Pour the "YUM" sauce prepared in step 2 and lightly mix into the meat.
- Add the toasted rice, if you like it.
- Line the serving plate with romaine leaves.
- Add the onion, green onion, cilantro/mint and light mix so not to bruise the herbs.
- Plate the "Yum-nuer-nam-tok" on the prepared plate in step 6.
- Decorate with chopped cilantro, chopped green onion, sliced red and green Thai chili.
- Serve with sticky rice or long grain. Or, just for snack.
Enjoy! and do us a big favor and give us a big thumbs-up with a "Like" and "Share". Thanks!
Not only that we solve business problems, when we are away from our cubicles we also eat. Yes, we eat, aaaalot! Today we have, an authentic, fire breathing, shrimp paste fried rice recipes from our in-house guru, the one who can make Complexity Simplified. As you will find out, this recipes will never be found in a Thai Restaurant outside of Thailand. So if you are ready, here we go.
- Shrimp paste.
- 3 cups of cooked long grain rice.
- Fish sauce
- Two shallots.
- 4 oz of lean port (for health conscious, politically correct). For me? Little fat is more flavorful.
- 3 cloves of garlic, of course.
- cooking oil, your pick.
- 1 Lime
- 5 fresh Thai chili. Jalapenos is okay if you can't find fresh Thai chili.
- 2 eggs.
- 1/4 cup of soup stock (chicken or pork)
- White sugar. BTW, you'll find that this is used quiet a bit in Thai cooking.
Thai Scrambled Eggs
- Heat 3 table spoons of cooking oil in a wok or a frying pan.
- Mix 1/2 teaspoon of white sugar, 1 teaspoon of fish sauce, and 2 eggs.
- Fry in hot wok from step 1 until golden brown on both sides. **Important: do not stir. Just flip over.
- Put on plate.
- 4 oz. sliced pork in 1/3 in. thickness.
- Marinade pork in 1 teaspoon of soy sauce and 1 table spoon of white sugar for 15-20 minutes.
- Fried until lightly brown.
- Mix soup stock with 2 teaspoons of shrimp paste and 1 teaspoon of sugar.
- Heat cooking oil in wok until hot.
- Add 3 crushed garlic and stir until golden brown.
- Lower heat to low then add 3 cups of cook rice.
- Add mixed soup base from step 1 and mix thoroughly.
- Add fish sauce to taste. **IMPORTANT. Be careful. The shrimp paste is already salted.
Chop chili pepper, cut the fried pork, and fried eggs and serve with a slice of lime as shown in the picture. Enjoy!!! and let me know how it turn out.
Yes, the geek can cook as well. Since this is my first post in this blog, I will ease myself into it with this delicious veggie treat. To get started you will need to following:
- 1/8 - 1/4 cup of vegetable oil
- Garlic, the more the better (for me). Optional or 3 cloves for you.
- 2 table spoons of Oyster Sauce.
- A teaspoon of white sugar. Optional if you don't have it.
- 1 table spoon of salted soy bean, I usually rinse it once, in cold water, and keep the beans only. This will reduce the salt content.
- A head of broccoli or equivalent (alternatives: Chinese broccoli, cauliflower, asparagus, or any other veggies you like).
- 4 dried red Thai chili pepper. Optional.
- Add oyster sauce, sugar, crushed salted soy beans to your veggie.
- Using a wok or frying pan to heat oil.
- Add crushed garlic until lightly brown.
- Add Thai chili
- Before the Thai chili burns, add the mixture from #1 and stir until all the ingredients are thoroughly mixed.
- Serve with white rice and enjoy!
** To reserve the crunchiness, be careful not to over cook.
My name is Dr. Wolverine. Some people prefer to call me Dr. W or just W. Besides my thirst for comics, dancing, listening to music, playing soccer and many others, I also love numbers--yes, that's right--anything numbers or anything that deals or attempts to deal with numbers. I also have GREAT passion for research, analytics, and informatics. Next week when I'll not be comicish, dancing, listening to music, playing soccer, I will strive to write something on research--only if and when I am able to secure express permission from my boss; YooFoo! Stay tuned.