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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 - Thai Beef Flambé (Neua Pad Kimao)
by Import Foods

Want something a bit more dramatic for your dinner party? Try this fabulous Thai flambé!

Pablo Picasso - The Pigeons, Cannes, 1957
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Thai Beef Flambé (Neua Pad Kimao)

Recipe Submitted by ImportFood.com.

This meal needs to be cooked in very hot oil, and it is deliberately flamed at the end. Because of this we recommend using a wok, not a skillet, at least 16 inches in diameter and 6 inches deep, or a sauté pan, at least 16" in diameter and 4" deep.

Ingredients

1 cup beef, sliced thinly, diagonally across the grain
1 cup whiskey (any whiskey, brandy or rum) warmed for flambé
3 tablespoons Thai chile peppers, thinly sliced
1 tablespoon garlic, thinly sliced
1 tablespoon galanga thinly sliced
1 tablespoon shallots, thinly sliced
1 tablespoon fish sauce
1 teaspoon tamarind concentrate mixed with 3 teaspoons water
4-5 kaffir lime leaves, shredded
1 teaspoon palm sugar

Method

Place a wok over very high heat and stir fry the ingredients quickly, stirring or shaking the wok vigorously to prevent the meat burning. Add 1 cup of warmed whiskey to the wok and tip it to cause it to ignite. After about 30 seconds if it is still burning place the lid on the wok to kill the flames.

Serving & Storage

Serve with the usual Thai table condiments and Thai jasmine rice. On a cold night the best "wine" to go with this is whiskey (good sippin' whiskey), warmed in the style of sake. On a hot summer night, accompany it with a robust, and well chilled beer.

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.