Neua Pad Kimao
thin strips of beef flambe

250 gr beef
250 ml whiskey
11 red rawits
4 cloves garlic
3 cm laos (galangal)
1 shallot
1 tbsp fishsauce (nam pla)
1 tsp asem (tamarind) + 3 tbsp water
5 jeruk purut / kaffir lime leaves
1 tsp palmsugar
3 tbsp oil

preperation / method:
Cut the meat into thin slices. Slice the rawits, the garlic and the shallots into thin strips and fine. Grate the laos. Mix the asem  with the water. Slice the jeruk purut very thinly. Warm the whiskey
Heat the oil in a wok on high heat and add the ingredients. Stir fry the ingredients without burning the meat. Add the whiskey and tip the wok so that the whisky starts to burn. Let it burn for 30 seconds and serve.

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