Yang (Beef in Hot/sweet Sauce)|
Neua Yang (Beef in Hot/sweet Sauce)
1/2 lb Steak
1 tb Lime juice
1 tb Fish sauce
1 tb Dark sweet soy sauce
3 tb Shallots (purple onions)
-sliced very thinly
1/2 tb Palm sugar (or honey)
1/2 tb Prik phom (powdered dried
1 tb Sliced green onion; incl.
1 ts Bai chi (cilantro leaf);
Date: Sun, 17 Mar 1996 12:39:03 -0500
From: The Meades
(by way of
Grill time is coming. Another recipe using chilis from the Colonel.
Thai Neua Yang (charcoal broiled beef in a hot/sweet sauce)
Yang dishes are the Thai equivalent of barbecue food. The most common is
undoubtedly kai yang (chicken) where a chicken is split open, beaten flat,
and gripped in a cleft stick to grill over the brazier.
This version -- neua yang or barbecued beef -- has a more assertive sauce
to go with the stronger flavor of the beef. It is best accompanied with a
bottle of strong beer, especially when eaten as lunch during a break from
working in the paddy fields... At dinner a good Italian red wine is I think
the best choice...
And of course if you don't have a charcoal brazier, or the weather is shade
cooler than here (its 38 Celsius [100 Fahrenheit] outside as I type
this...) then you could just as easily prepare this dish on a griddle or
broil it in the oven (but it *does* taste best if it can absorb the flavor
of the charcoal smoke).
For an evening meal I would suggest serving it with a salad such as the yam
polamai (that I will post next), and a soup such as tam kha kai (chicken
soup with a coconut milk stock).
First prepare a serving platter, lined with lettuce leaves, and decorated
with sliced cucumber.
Combine the ingredients to make the sauce. taste and if required add extra
sugar/honey, lime juice and/or prik phom.
Note you can substitute sauteed onion for the shallots if they are
Also, remember when using prik phom (and sugar) in sauce preparation that
the diners can always add more at the table, but they can't remove it if
you put too much in!
barbecue half a pound of steak to whatever "doneness" you prefer, then
slice into slices an eighth of an inch thick, and then cut the slices into
bite sized pieces. Place on the lettuce, and pour the sauce over the steak.
Served as a one-plate dinner, this serves one fairly hungry diner, but with
the soup and salad should be adequate for four people.
Accompany with the usual Thai table condiments (prik phom, sugar, and prik
dong [red chilis in vinegar]) Colonel Ian F. Khuntilanont-Philpott Systems
Engineering, Vongchavalitkul University, Korat 30000, Thailand
CHILE-HEADS DIGEST V2 #270
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe