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Nam Tok Neua or Waterfall Beef

Nam Tok (literally, waterfall) is the North Eastern Thai or Isan food. The name “Nam Tok Neua”, or “waterfall beef” refers to the juices that flow out of the meat when it is cut, due to its being lightly grilled and so slightly rare in the center.

It is a popular Thai dish in among North Eastern Thai people or beef lovers. Actually most of the ingredients for Nam Tok are the same as “Laab” accept the meat and the process of cooking the meat is different. We use chopped meat in Laab and cook with the small amount of water in a pot. For Nam Tok, we use a big piece of meat and use grilling as the process of cooking.


For 2 servings

Ingredients

280 - 300 g.                 Beef loin (sirloin, tenderloin) or rib eye steak
1 - 2 cloves                  Garlic, chopped fine
Pinch of salt
1 tsp                             Sugar
1 tsp                            Vegetable oil (optional, if the meat has not much fat)
1 tsp                            Oyster sauce
½ tsp                           Soy sauce
-------
15 leaves                     Mints
4 - 5 leaves                 Culantro ( Eryngium foetidum leaves ) cut into ¼ inch long
4 - 5 leaves                 Kaffir lime leaves, cut into thin stripes
1 tbsp                         Galangal, chopped fine
2                                  Shallots, slice thin
1 ½ tbsp                     Lemongrass, chopped fine
1 tbsp                         Ground roasted sticky rice
½ tsp                          Ground Thai chili pepper (adjustable)
1 – 1½ tbsp               Fish sauce (adjustable, different brand of fish sauce has different level of sodium)
1 – 1 ½ tbsp              Lime juice
2 – 3 tbsp                 Chicken broth or beef broth (optional, if the mixture is too dry)

Vegetable Side Dish
(These vegetables are not processed; they are just plain fresh vegetables. We use them for breaking the feeling of hot and spicy on the tongue from a spicy food and at the same time we can get more nutrition from the vegetables beside from the meat and herbs in the mixture.)
  
Cabbage or Chinese Napa
Snake beans
Or any salad vegetable (like lettuce or cucumber) 


                             You can also follow the instructions from this video!

Instructions

  1. Marinate beef with garlic, salt, sugar, (oil,) oyster sauce and soy sauce for at least ½ hour.
  2. Grill the meat on charcoal, on gas or (broil) in oven until brown on both sides and the meat medium rare to medium cooked.
  3. Slice the meat into ¼ inch thick and remove to the mixing bowl.
  4. Add fish sauce, lime juice, beef broth, ground chili, ground roasted sticky rice, mints, cilantro, galangal, shallot, and lemongrass. Mix all well.
  5. Add fresh vegetables on the side of the mixture and serve with hot sticky rice.

Gai Yang Ta Krai or Chicken Lemongrass Skewers

Gai Yang Ta Krai or Chicken Lemongrass Skewers is another outdoor summer food, but you can still have this dish on a rainy day by using oven grill or pan grill. You can have different kinds of meat for this dish – like pork, lamb or beef. The overall process of making this dish is pretty easy.

If you have the fat lemongrass then you can cut the lemongrass into half lengthwise, it is good in a way so you can get more favour and scent from lemongrass on your meat.





Ingredients

2              Large skinless boneless chicken breast (about 500 g) cut into chunks (3⁄4” x 2” x 2 ½“)
6              Lemongrass, cut into 6 -7 inches long
3 cloves  Garlic 
Lemongrass sticks
3              Coriander roots
1 tsp        Fresh ground pepper
1 tsp        Crashed coriander seeds
1⁄3 tsp      Salt
1 tbsp      Honey or palm sugar
2 tbsp      Thick cream of Coconut milk
2 tbsp      Soy sauce
1 tbsp      Oyster sauce
1 tbsp       Vegetable oil

Instruction


  1. Pound garlic, coriander roots with mortar and pestle or chop very fine.
  2. Marinate chicken with garlic, coriander roots, ground pepper, crashed coriander seeds, soy sauce, salt, honey or palm sugar, soy sauce, oyster sauce, oil and water  for 2 -3 hours.
  3. Cut lemongrass into 6 -7 inches, and cut the smaller end of each lemongrass into pointy shapes.
  4. Thread the meat into the lemongrass sticks – 3 pieces for each stick until finish all and ready to grill.
    Skewers on charcoal
  5. Serve with Cucumber pickles (see recipe) and steamed rice or sticky rice, and or just serve with cold beer.

Moo Daet Diao or Thai Style Pork Jerky

Moo Daet Diao (literally, a day of sunshine pork) is Thai style pork jerky. We have two different kinds of pork and beef jerky in Thailand, the first one we can find in China town, on Yaowarach road, this one we don’t call Moo Daet Diao but it is called Moo Pen, means pork sheets, this Moo Pen is sweet jerky. Pork and beef jerky in China town, Bangkok has been selling for nearly hundred years and has been very popular. I remember when I was a child living in Southern Thailand, every Chinese New Year my young adult brother or sister who worked in Bangkok would come home and bring us pork jerky in the red bright colourful tins. Nowadays you can find pork and beef jerky from China town at the luxury shopping centers in Bangkok or other big cities and also it is one of the most popular souvenirs for the tourists who visit China town in Bangkok.

The other one, Moo Daet Diao, is normally found at Som Tum vendors or Issan style restaurants. Som Tum or Papaya salad is one of Issan or North-Eastern Thai food so it is understood that Moo Daet Diao is Issan or North-Eastern Thai food. North-Eastern of Thailand is a biggest part of the country and is a flat land, growing rice is main economic activity, and majority of population are farmers. This Moo Daet Diao is perfect food for the farmers base on the style of work in the field all day and tropical climate which is warm all round year so they need the food that will not go bad easily, and they use a few ingredients like fish sauce and salt as the preservatives and flavour.

And for restaurants and street vendors, they develop the simple Moo Daet Diao from upcountry to be more cities’ style with more flavour and taste by adding more kinds and differences of ingredients.





Ingredients

1 kg.              Pork lion, cut into long stripes about ½ inch x ½ inch thick
3 cloves         Garlic, chopped fine
2 tsps            Ground black pepper
3 tsps            Coriander seeds, roughly crushed
4 tbsps          Sugar or Honey
½ tbsp           Salt
2 tbsps          Soy sauce
3 tbsps          Oyster sauce
2 tbsps          Vegetable oil (add this oil if using roasting in oven method)
Vegetable oil for deep frying (deep-frying method)

Instruction


  1. Marinate pork with garlic, ground pepper, coriander seeds, sugar or honey, salt, soy sauce, oyster sauce and 2 tbsps oil (add oil in marinade if you bake it in oven) marinate over night in the fridge.
  2. Spread on a rack and dry in the sun for a few hours and deep fry in hot oil until nice brown colour. Remove from oil and drain on paper towels. OR
  3. Bake in oven at 70 °C/160 °F for 3 -4 hours or until cooked.
  4. Serve with steamed sticky rice.

Moo Yang

Moo Yang (literally, grilled pork)
Last weekend we had some friends came over. One of the dishes that I made was Moo Yang, and some of my friends asked for the recipe so I just post it here.

Moo Yang is pretty common dish in Thailand and we make this dish for a beer party or any relaxing occasion. You can find Moo Yang at a restaurant too but may not exactly be like my recipe.

The weather is warming up; the BQQ season is coming so this dish is perfect for a nice warm sunny day with friends or family. You may like to try something different - Moo Yang with sticky rice.




Ingredients

 1 kg.              Pork loin,(best with pork loin with some fat) slice into ¾ inch thick (from any size you wish)
4 - 5 cloves    Garlic, chopped and pound with a pestle
4                    Big coriander roots, chopped and pound with a pestle
2 tbsp            Honey or Sugar
½ tsp             Salt
2 tsp              Fresh ground black pepper
2 tbsp            Soy Sauce
1 tbsp            Oyster sauce
2 tbsp            Oil
1 tbsp            Cooking wine

Instruction

  1. In a bowl, combine garlic, coriander roots, honey or sugar, salt, ½ tsp ground pepper, soy sauce, oil and cooking wine. Mix well.
  2. Add pork into the mixer and coat totally, and grind or sprinkle black pepper on each layer of pork totally and cover with plastic wrap or transfer pork to a bowl with a lid. Marinate over night in the fridge.
  3. Grill on charcoal or oven both sides until cooked. (If the pork is very dry you can apply some more oil).
  4. Cut into the size you wish and serve with steamed sticky rice.

Gai Gor Raeh or Thai southern style grill chicken skewers

This Thai southern style grill chicken skewers or Gai Gor Raeh, is originally from Malay or Melayu ethnic who are inhabiting the Malay Peninsula including the southernmost of Thailand, Malaysia, Singapore, Indonesia, and Brunei.

This dish is not a common and well known dish in other parts of Thailand, it is not like satay which is very similar, they both are from the same region and has similar process and flavour. Malay or Melayu ethnic’s food has very strong Indian and Arab food influence.

In general, majority of Thai people have very little knowledge and understanding about Malay ethnic’s culture, believes and language, except the unrest situation in that part of Thailand on media, even myself who were born, and raised and lived, there until my late teen. Is it because the differences of believes, cultures and languages?!  It is the nature of human to try to protect their ethnicity by dividing themselves from the others but it is too bad to reduce the chances to learn from each other.

Thai government and local leaders from different groups and believes are trying to solve the conflicts that have been occurred for a long time and hope to bring peace to the region.

I admit that I know only few dishes from Malay ethnic’s food. One of them is a rice dish called Khao Yum. Khao Yum is my favourite dish; I will have it every time when I visit my hometown. It is interesting and yummy dish. I will write this original real Khao Yum dish (recipe) after I go to visit my hometown next time.   


Gai Gor Raeh or Thai Southern Style Grill Chicken Skewers
 *** Mild hot
Curry Marinade * this recipe is for 3 kg meat.
Ingredients
8                      Shallots
12 ea.               dried red chillies (4-5 inches long chillies, it’s not very spicy chilli) soak in warm water until soft- remove seeds.
6                      cloves   garlic
2 tsp.                Turmeric powder
3 tsp.                Coriander seeds
1 can                (560 ml ) coconut milk
1 tbsp.              Lime juice
1 tsp.                Cinnamon powder
1 tsp.                Cumin powder
3 tsp.                Shrimp paste, roasted (wrap in foil and roast on the heat)
1 can                (114 g) red curry paste
3 cakes.           Palm sugar
1 cup.               Water
2/3tsp               Salt
2tbsp                fish sauce

Instruction

    Curry Marinade
  1. Puree everything in a blender except the palm sugar.  Put in a pot, add palm sugar, and heat until boiling.  Add salt and fish sauce to taste. Remove from heat. Lets it cool, pour the marinade over the meat (cut 1½ inch chunks). Mix thoroughly – leave in the fridge over night.
  2. Thread the meat onto the skewers- ready to grill (on charcoal, broil in the oven or pan grill.) Serve with Ah-Jad or cucumber pickles (see recipe below).

 

Ah-Jad or Cucumber Pickles


Ah-Jad is a side dish. Many different grilled meant dishes from Southern Thailand or Malayu ethnic will serve with this side dish, including Satay. It is basically a pickle dish.  

Ah-Jad
Ingredients
1               Cucumber, cut into quaters lengthwise and slice into ¼ inch thick.
3               Shallots, slice thin
1- 2          Jalapeno pepper, slice thin
Coriander

Salad Dressing

1 cup         Sugar
1¼ cup        White vinegar
1¼ tsp          Salt

Instruction
  1. In a high-sided saucepan over medium – medium high heat, bring white vinegar, sugar and salt to a boil for 6 - 8 minutes or until the liquid turn into syrup-like. Remove from heat and lets it cool.
  2. Combine cucumber, shallots and jalapeno in a bowl. Pour the dressing on the top and mix well. And garnish with coriander. Serve as a side dish with Gai Gor Raeh or Satay.

Nam Prik Jaew

Nam Prik Jaew (literally, Chili sauce) is a Dip, "Nam Prik" means a Dip dish in Central Thai and "Jaew" also means a Dip dish in Isan or Northeastern Thai.

This spicy, sweet and sour tamarind sauce is original from North-Eastern Thai cuisine or Isan (in Thai). North Eastern of Thailand is the biggest part of the country and also is the driest place in the country too. Most people do farming and their lives rely on water from the rain (some problems have been solved after we had had the dams). Their lives haven’t been easy so lots of people from Isan migrate to other parts of the country (to be a cheap labour, especially in Bangkok) and also after harvesting the crops, they will go to Bangkok to work as the taxi drivers, in the same time they bring their food with them. There are many Isan dishes become popular and well known for example Papaya Salad, Lab, Sticky Rice, Grilled Chicken and etc.

Why is Isan cuisine so popular? If you ask Isan people or North Eastern Thais they will answer “because it’s “Sab or Sab - E – Lee”, meaning is “yummy”.



Ingredients

½  cup       of thick liquid from (100 g of Tamarind (1/2 cake of tamarind from 200g package) and 1 cup of Water)
½  cake      Palm Sugar (see the image on Herbs page)
6  tbsp       Water or chicken broth
5-6 tbsp     Pan Dripping
2  tbsp        Fish Sauce
2 tbsp         Lime juice
3 tbsp        Ground Roasted Sticky Rice
1 tsp          Thai Roasted Ground Chilli pepper (you can adjust the amount of chilli, some chillies are very hot and some not if you use different kind of chilli).
2                Shallots, chopped (optional)
2                Green Onion, cut a quarter inch long.

Instruction

1  Soak tamarind in water (1cup), (see the image) until tamarind is soft and becomes thick liquid. Discard seeds and pods, we need only ½ cup of the liquid.



2. Put ½ tamarind liquid in a pot on medium high heat, add water or chicken broth, pan dripping and fish sauce bring to boil until palm sugar milted.
3.  Remove from heat, add lime juice, ground chilli pepper and ground roasted sticky rice.
4.  Have a taste if needs to be added some more fish sauce, lime juice or sugar to suit you favour.
5.  Add green onion and serve with grilled chicken or turkey.
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