JIM WELLER wrote to MICHAEL LOO <=-

Last year I sold a vacant lot across the street from McDonald's to
a company that plans to build a KFC, a Taco Bell AND a Starbucks
all on one site. This will be a North American first. Yum! Brands
do a lot of dual brand stores but has never paired up with
Starbucks before here. They did in England though and Soul Group, a British company recently bought out Canadian Priszm which had over
700 KFC, Pizza Hut, Taco Bell, and WingStreet restaurants. They
convinced the powers that be in both companies to allow Starbucks
products inside the co-branded KFC-Taco Bell store here.

Thought you guys already had a Kentucky Fried Colonel. Will this one
sell hamburgers too?

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Neua Pad Prik (Beef and Chile Hamburger)
Categories: Colonel, Beef, Thai, Chilies
Yield: 6 Servings

MMMMM----------------------FOR THE BURGERS---------------------------
2 lb Beef
1 c Diced shallots
2 tb Seasoned fish sauce
2 tb Cornstarch
1 ts Freshly ground black pepper
1 lg Egg

MMMMM------------------------SAUCE/RELISH-----------------------------
2 tb Garlic; chopped
1/2 c Shallots (purple onions);
- fine sliced
1/2 c Sweet chilies; sliced
1/4 c Hot chilies; sliced
1/4 c Ginger; grated
1/4 c Fish sauce
1/4 c Dark sweet soy sauce
1/4 c Sugar syrup

Some years ago, my wife and I were living near Oxford in
England. One day she went to the Asian market to buy the
groceries, and disaster struck: no Thai chilies.

She managed, with poor grace, to buy some jalapenos and
some 'Scotch Bonnet' peppers, and the dish that follows is
what we had for dinner that night.

We have since converted it back to Thai ingredients and
methods. The following notes are relavant:

SWEET CHILIES: in Thailand these are prik chi fa.
Otherwise jalapenos hot chilies: in Thailand prik ki nu,
otherwise Scotch Bonnets or Habaneros syrup: in Thailand,
boil some water, dissolve sugar in it until no more will
dissolce, and then reduce to form a syrup. otherwise Tate
& Lyle brand golden syrup, or something similar, will do.

In Thailand we use shallots (purple onions). These are
cheap and plentiful. In the west, where they are often
expensive and hard to find, ordinary yellow or red onions
will suffice.

We cook it by wrapping it in banana leaves and placing it
on the ashes of a charcoal brazier for 30 minutes.
Otherwise you can wrap it in aluminum foil and grill it
until cooked to the desired doneness.

You can slice and pound the beef as in a conventional neua
pad prik recipe, or you can follow this technique for
burgers. You could buy prepared hamburger (ground beef),
but it is usually low grade meat and high in fat. Better,
we feel to make it as indicated.

The seasoned fish sauce is the fish sauce from nam pla
prik, found on any table in Thailand. If you don't have
any then take 4 tablespoons of fish sauce, add a
tablespoon of green prik ki nu ('birdseye chilies'),
sliced thinly, store in a stoppered jar for a week in the
refrigerator, then it is ready to use. The excess can be
used as a condiment for this dish.

Dice the beef, and combine with the remaining burger
ingredients, except the egg and leave to marinade for
about three hours. If desired the meat can be ground in a
food processor first.

Beat and add the egg. Form the mixture into 12 patties.

In a wok heat about 3 tablespoons of peanut oil, and then
sautee the garlic, onions, ginger and chilies until
aromatic. Remove from the heat, add the remaining
ingredients, and process to a coarse chop.

Take 6 pieces of banana leaf (or aluminum foil), and on
the first, place 2 tablespoons of the sauce mixture, and
spread it into a disc the size of the meat patties. Add a
pattie, add two tablespoons of relish, add a second
pattie, and then add two more spoons of relish. Seal the
package by folding it and clipping it with a toothpick or
small wooden skewer. Repeat for the remaining patties to
form 6 packages.

Place these on the ashes of a brazier (or on a medium hot
barbeque) and cook until they reach the desired doneness.

TO SERVE: Open the packages, add a couple of tablespoon of
cooked rice, and a fried egg.

CHILE-HEADS DIGEST V3 #017

Colonel Ian F. Khuntilanont-Philpott; Systems Engineering,
Vongchavalitkul University, Korat 30000, Thailand

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