Makan Time in Singapore


Nua yang nam tok (waterfall beef)

If you've got a broiler/grill you can cook this one anytime, otherwise wait for the barbeque season.

In Thai nua is beef, yang means broiled (over a charcoal burner), and nam tok is a waterfall. The name comes from the sound the juices dripping from the beef onto the open charcoal brazier make.


You need a 1 pound steak, cut fairly thick.


1 tablespoon	fish sauce
1 tablespoon	tamarind juice
1 tablespoon	lime juice
1 tablespoon	chopped red birdseye chilis (prik ki nu)

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

The steak is then barbequed, 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

third cup	fish sauce
third cup	lime juice
2-3 tablespoons	chopped shallots
2-3 tablespoons	chopped coriander/cilantro (including the roots if poss)
2-3 tablespoons	chopped mint leaves
2 tablespoons	khao noor (see the pad thai recipe for this)
1 tablespoon	freshly roasted/fried sesame seeds
1-3 teaspoons	freshly ground dried red chilis.


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. (Alternatively I rather like it as part of
a meal with pad thai and a soup such as tom yum ghoong (hot and sour
shrimp soup)).
Special thanks to - Muoi Khuntilanont.