I received some fresh leaves from Pete and Peggy Romfh the other day- and
used the recipe they sent - for a beef dish, 'Nua Pad Ki Mow'-to make dinner
tonight. I used green pepper instead of red and garnished with green onions
along with the cilantro. served over rice noodles. ( i didnt have any fish
sauce so i smashed an anchovy in some oil. worked just fine :) . my husband
is still kvelling...

Beef with lime leaves and chilies ( i know my typing sucks. apologies all
around.)

one pound beef sirloin, cut into 3" strips 1/4" wide
1/2 pound green beans, sliced on the diagonal into 3 to 4 inch pieces
2 tsp fish sauce
1 tsp soy sauce
2 tsp oyster sauce
1/4 tsp white pepper
2 Tb oil
3 cloves garlic, sliced
1/4 cup chicken stock (low-sodium)
2 to 3 thai bird chilies or 1 jalapeno or serrano, chopped
3 kaffir lime leaves, cut into fine slivers
1/2 red bell pepper, thinly sliced
cilantro sprigs

blanch the beans in salted boiling water for a minute. drain and plunge into
cold water to stop the cooking. drain and set aside. place the beef in a
mixing bowl, add the fish oil, oyster sauce, soy sauce and pepper. toss to
coat. set aside.
heat the oil in a wok over high heat. add garlic and beef mixture when it
starts to smoke, stir fry for about 2 minutes. add a few Tb of stock if the
pan gets too dry. add bell pepper, lime leaves, chilies and bean; cook until
the meat is just done and the vegetables are hot and slightly softened
(about 2 minutes). add the remaining stock to the pan to create more sauce,
if necessary. garnish with cilantro.
serves 4
--
--
Saerah

TANSTAAFL

Hangovers only last a day, but a good drinking story lives on forever....

Saerah wrote:
I received some fresh leaves from Pete and Peggy Romfh
the other day- and used the recipe they sent - for a beef
dish, 'Nua Pad Ki Mow'-to make dinner tonight. I used
green pepper instead of red and garnished with green
onions along with the cilantro. served over rice noodles.
( i didnt have any fish sauce so i smashed an anchovy in
some oil. worked just fine :) . my husband is still
kvelling...

Beef with lime leaves and chilies ( i know my typing
sucks. apologies all around.)

one pound beef sirloin, cut into 3" strips 1/4" wide
1/2 pound green beans, sliced on the diagonal into 3 to 4
inch pieces 2 tsp fish sauce
1 tsp soy sauce
2 tsp oyster sauce
1/4 tsp white pepper
2 Tb oil
3 cloves garlic, sliced
1/4 cup chicken stock (low-sodium)
2 to 3 thai bird chilies or 1 jalapeno or serrano, chopped
3 kaffir lime leaves, cut into fine slivers
1/2 red bell pepper, thinly sliced
cilantro sprigs

blanch the beans in salted boiling water for a minute.
drain and plunge into cold water to stop the cooking.
drain and set aside. place the beef in a mixing bowl, add
the fish oil, oyster sauce, soy sauce and pepper. toss to
coat. set aside. heat the oil in a wok over high heat.
add garlic and beef mixture when it starts to smoke, stir
fry for about 2 minutes. add a few Tb of stock if the pan
gets too dry. add bell pepper, lime leaves, chilies and
bean; cook until the meat is just done and the vegetables
are hot and slightly softened (about 2 minutes). add the
remaining stock to the pan to create more sauce, if
necessary. garnish with cilantro. serves 4 --
TANSTAAFL

Hangovers only last a day, but a good drinking story
lives on forever....

Glad you enjoyed them. They're so much better fresh than dried.

--
Pete Romfh, Telecom Geek & Amateur Gourmet.
promfh at Texas dot net

Pete Romfh wrote in message ...
Saerah wrote:
I received some fresh leaves from Pete and Peggy Romfh
the other day- and used the recipe they sent - for a beef
dish, 'Nua Pad Ki Mow'-to make dinner tonight.

snip recipe

Glad you enjoyed them. They're so much better fresh than dried.


ive never tried the dried. but oh, did these make a fantastic dish! i gave
some to a friend of mine, too. kaffir lime leaves, bringing folks together
in their love of thai food.

--
Saerah

TANSTAAFL

Hangovers only last a day, but a good drinking story lives on forever....

"Saerah" wrote in message ...
Pete Romfh wrote in message ...
Saerah wrote:
I received some fresh leaves from Pete and Peggy Romfh
the other day- and used the recipe they sent - for a beef
dish, 'Nua Pad Ki Mow'-to make dinner tonight.

snip recipe

Glad you enjoyed them. They're so much better fresh than dried.


ive never tried the dried. but oh, did these make a fantastic dish! i gave
some to a friend of mine, too. kaffir lime leaves, bringing folks together
in their love of thai food.

Hi. There's an Asian Market around here that carries Kaffir lime
leaves but they keep them in the freezer; can't find fresh ones.

Anyway, last night I made a Thai red chicken curry with bamboo shoots
and this recipe called for a few Kaffir leaves. I used the frozen
leaves I had bought and they made the dish smell like soap! I thought
it was just me but my husband noticed the same.

Anybody else with the same experience? Could it be that the leaves
were bad? They looked fine, though.

I've heard so much about the wonderful scent and flavor of the Kaffir
leaves... Maybe it's just like cilantro which to some people
smells/tastes like soap?

Iris

Saerah wrote:

I received some fresh leaves from Pete and Peggy Romfh the other day- and
used the recipe they sent - for a beef dish, 'Nua Pad Ki Mow'-to make dinner
tonight. I used green pepper instead of red and garnished with green onions
along with the cilantro. served over rice noodles. ( i didnt have any fish
sauce so i smashed an anchovy in some oil. worked just fine :) . my husband
is still kvelling...

I received leaves from them too!! Im very grateful and if they need anything
that only canada has, Id send it to them

--
Michael Ellis, IAPP
Privacy Manager
Date.com
Phone 877-224-DATE x2620

Date.com - "The New Way To Date"




----== Posted via Newsfeed.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeed.com The #1 Newsgroup Service in the World! 100,000 Newsgroups
---= 19 East/West-Coast Specialized Servers - Total Privacy via Encryption =---