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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise



Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.


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Recipe - Waterfall Beef (Neua Yang Nam Tok)
by Import Foods

In Thai language, “nua” means beef, “yang” means broiled (over a charcoal burner), and nam tok is a waterfall. This dish is best cooked using a barbecue as per instructions below. The name comes from the sound the juices dripping from the beef onto the open charcoal brazier make.

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Waterfall Beef (Neua Yang Nam Tok)

Recipe Submitted by ImportFood.com.

In Thai language, “nua” means beef, “yang” means broiled (over a charcoal burner), and nam tok is a waterfall. This dish is best cooked using a barbecue as per instructions below. The name comes from the sound the juices dripping from the beef onto the open charcoal brazier make.

Ingredients:

You need a 1 pound steak, cut fairly thick.

Marinade

1 tablespoon fish sauce
1 teaspoon tamarind concentrate mixed with 3 teaspoons water
1 tablespoon lime juice
1 tablespoon chopped Thai chile peppers


Mix the marinade, coat the steak with it and marinade it for at least 3 hours.

The steak is then barbecued, broiled or grilled until on the rare side of medium rare, cut into half inch thick strips and the strips cut into bite sized pieces. The meat can be kept cool until just before you want to eat.

Remaining ingredients

1/3 cup fish sauce
1/3 cup lime juice
2-3 tablespoons chopped shallots
2-3 tablespoons chopped coriander/cilantro (including the roots if possible)
2-3 tablespoons chopped mint leaves
2 tablespoons khao koor (see below)
1 tablespoon freshly roasted/fried sesame seeds
1-3 teaspoons freshly ground dried red chilis

Khao Koor: get a medium sized wok fairly hot, and add a couple of tablespoons of uncooked rice. Keep in movement until the rice starts to turn golden brown. Remove from the heat and allow to cool. Grind to a fairly coarse powder in a spice mill, or a mortar & pestle, or a pepper mill or a good clean coffee grinder (all of these work well but keep in mind that a coffee grinder tends to grind too fine--the powder should retain some "texture").

Method

In a wok, bring a little oil to medium high heat and add the strips of beef, immediately followed by all the remaining ingredients. Stir fry until heated through (about a minute).

Serve with Thai sticky rice, or as part of a meal with pad Thai and a soup such as tom yum koong (hot and sour shrimp soup).

Enjoy. This is one of our all-time favorites.

Import Food offers a complete line of fresh Thai groceries at wholesale prices, and their website contains a large collection of recipes that allow you to shop as you learn how to prepare Thai cuisine. ImportFood.com is the most convenient way to order authentic products, and you will find that their prices can't be beat. They are a direct importer, and they carefully select the finest quality fresh products to ensure your complete satisfaction. They carry all of the ingredients needed to make this recipe, plus hundreds of others.