Title: Nuer Khem Phad (Sweet and Hot Crisp Beef)
Categories: Beef Entree Thai
Yield: 4 Servings

1	lb	Corned (salted) silverside
3	tb	Oil
1	ts	Crushed garlic
1	ts	Chilli powder
1	tb	Palm sugar or brown sugar
1	tb	Fish sauce
		Crisp-fried onion and garlic flakes

Put the corned beef in a saucepan with cold water to cover and bring to the boil. Turn heat low and simmer, covered, for 1 hour or until the beef is very tender. Drain well, leave until cool enough to handle, then lift it onto a board and gently tease the fibers loose with a fork. Discard any fat or gristle.

Heat the oil in a wok and fry the beef, stirring constantly, for 3 or 4 minutes, or until it is slightly brown and crisp. Add the garlic and chilli powder, and continue tossing for a further minute or until the garlic smells fragrant. Stir in the palm sugar and fish sauce. As the palm sugar melts it will coat the beef. Pour the beef and the oil, flavored with garlic and chilli, into a serving dish.

Note: If preferred, sprinkle the beef with crisp-fried onion and garlic flakes.

Source: Charmaine Solomon's Thai Cookbook

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