In Thai nam tok means a waterfall. The dish is traditionally prepared on a barbecue where the juices drip onto the coals, creating a kind of waterfall. Thai waterfall beef is easy to prepare. Thai beef is tender and marinated. Thai shrimp soup Tom Yum Goong is also easy to make. Thai shrimp soup is spicy, but tasty. The Thai shrimp sope Tom Yum Goong is both hot and sour.
Ingredients Neua Yang Nam Tok
- 1 pound steak, sliced fairly thick
Marinade
- 1 tablespoon of fish sauce
- 1 teaspoon of tamarind concentrate, mixed with 3 teaspoons of water
- 1 tablespoon of lime juice
- 1 tablespoon of chopped Thai chili peppers
Preparation
- Combine all ingredients into a marinade.
- Cover the steak with it and let it marinate for at least 3 hours.
- Barbecue the steak, bake or grill it so that it is still rare or medium rare (red inside)
- Cut it into slices and make edible pieces again.
- Keep the meat cold until it is eaten.
Khao Koor
- Make Khao Koor first, before continuing with the rest of the preparation of this dish.
- Take a wok and let it get hot.
- Then add a few tablespoons of uncooked jasmine rice.
- Stir the rice until it is golden brown.
- Remove the pan from the heat and let the rice cool.
- Grind the rice until a powder remains (this can be done in a salt mill, but also with a mortar)
Further ingredients
- 1/3 cup of fish sauce
- 1/3 cup of lime juice
- 2-3 tablespoons of chopped shallots
- 2-3 tablespoons of chopped cilantro
- 2-3 tablespoons of chopped mint leaves
- 2 tablespoons of the khao chorus (see above)
- 1 tablespoon of freshly roasted sesame seeds
- 1-3 teaspoons of freshly ground dried red chilies
Preparation
Put a little oil in a wok
- Add the pieces of steak
- Then immediately add all other ingredients
- Keep stirring until everything is hot through and through.
Serve with Thai sticky rice or as part of a Thai meal with Pad Thai and a soup such as Tom yum koong (hot sour shrimp soup)
Thai shrimp soup with lemongrass Tom Yum Goong
Tom Yum is both hot and sour and it is a flavor much loved in Thai cuisine.
Ingredients
- 20 shrimp, medium size
- 4-5 cups of chicken stock
- 2 stalks of fresh lemongrass, from which the flavors were first released by beating with a meat hammer and then cut into 1-centimeter pieces
- 4 tablespoons of fish sauce
- 1/3 cup chopped fresh galanga
- 6-8 kaffir lemon leaves, cut into small pieces
- 4 tablespoons of lime juice
- 6 fresh Thai chilies that have been made into a kind of paste in a mortar
- 2 tablespoons of prick pao
- Fresh coriander for garnish
Preparation
- Wash the shrimp, remove the skin from it, but leave the rump.
- Bring the chicken stock to a boil
- Add lemongrass, galanga and the kaffir leaves
- Bring it back to the boil
- Then add the fish sauce, the prick pao and the lime juice
- Then add the shrimps and the fresh peppers
- As soon as the shrimp turn pink, the dish can be served with coriander as a garnish
Serve with rice. This takes the sharpness off the dish and can be dipped in the soup.