Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 120 g slices beef fillet

--------------------------MARINADE-------------------------------
100 ml White vinegar 3 ts Nam Pla (Thai fish sauce)
45 g Sugar 120 g Chinese cillie paste (Tau
2 Cloves garlic, chopped -Pan)
-finely

--------------------------DRESSING-------------------------------
1 c Fresh lime juice 60 g Shallots, chopped finely
1/2 c Nam Pla 1 Clove garlic, chopped
2 ts Light soy sauce -finely
60 g Fresh coriander, chopped 1 Green chilli, deseeded and
-finely -chopped fine

--------------------------TO SERVE-------------------------------
2 sm Heads cos lettuce 1 sm Ripe pawpaw, peeled sliced
1 lg Cucumber -into 5 cm long sticks
250 g White cabbage, shredded Fresh coriander leaves
-coarsely

To cook the beef: grill the beef until med rare and set aside.

To make the marinade and marinate the cooked beef: mix the vinegar,
sugar, galic, Nam Pla, and chillie paste together. Slice the meat
thinly pour over the marinade and marinate for 15 mins.

To make the dressing: combine all the dressing ingredients and set
aside.

To serve: arrange the lettuce leaves on each plate. Trim the ends
from the cucumber and cut in half crosswise. Slice lengwise into thin
strips. Place a small amount of cabbage on the cucumber strips, and
roll up. Repeat with the pawpaw, rolling the pawpaw sticks in
cucumber strips. Place the clicd marinated beef on top of the
lettuce. Surround each serve with 3 cabbage and pawpaw rolls. Spoon
the dressing over the beef, lettuce and the rolls. Top the beef with
a generous serving of the coridander leaves. By Grand Hyatt Erawan
Bankok

From: Australian Vogue Wine and Food Cookbook 94/95 Typed by Joell
Abbott 8/94.

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