So finally i have cooked something from the second cookbook that i picked up in Thailand, Thai Street Food by David Thompson. Very fast and simple to cook with easily accessible ingredients (except perhaps Holy basil to some, check your Asian grocer), this dish reminds me so much of the small amount of street food that i did have in Thailand. Pungent and strong in flavour, it begs to be devoured in a rush, so that you can go back for more!
Ingredients (Serves 3)
- 6 - 12 birds eye chillis, chopped coarsely
- 2 large handfuls Thai or holy basil
- 2 tbsp fish sauce
- 1/2 tsp salt
- 6 cloves garlic, crushed
- 300gm rump steak
- 3 eggs
- 6 tbsp oil
- 1/2 tsp sugar
- 1/2 cup vegetable stock
Method
Finely chop the rump fillet into very small pieces (this is easier if the fillet is slightly frozen)Heat your wok on very high heat with nothing in it for 5 minutes
Reduce heat to medium-high, wait a minute, then add 2 tbsp oil
Crack an egg into the oil and fry, shaking the wok lightly to prevent sticking.
Remove the egg with a slotted onto a plate in a warm place (such as oven with pilot light)
Repeat for remaining 2 eggs, adding another 2bsp oil if required
Add the remaining oil to the wok (should be about 3-4 tbsp of oil in the wok)
Add the chillis, garlic and salt and fry until fragrant but not coloured
Add the steak and fry for 1-2 minutes or until just cooked
Add the fish sauce and sugar, taste, then add more if required
Turn heat to high, add the stock and simmer for 2-3 minutes or until the beef has a light sauce around it
Add the holy basil, stir through then remove from heat
Spoon the mixture onto each plate with steamed rice and one of the fried eggs
Serve with chillis in vinegar
No comments:
Post a Comment