Yang dishes are the Thai equivalent of barbecue food. The most common is undoubtedly kai yang (chicken) where a chicken is split open, beaten flat, and gripped in a cleft stick to grill over the brazier.
This version - neua yang or barbecued beef - has a more assertive sauce to go with the stronger flavor of the beef. It is best accompanied with a bottle of strong beer, especially when eaten as lunch during a break from working in the paddy fields. At dinner a good Italian red wine is I think the best choice.
And of course if you don't have a charcoal brazier, or the weather is a shade cooler than here (it's 38 degrees C (100 degrees F) outside as I type this...) then you could just as easily prepare this dish on a griddle or broil it in the oven (but it *does* taste best if it can absorb the flavor of the charcoal smoke).
For an evening meal I would suggest serving it with a salad such as the yam polamai (that I will post next), and a soup such as tam kha kai (chicken soup with a coconut milk stock).
You can substitute sautéed onion for the shallots if they are unavailable.
Also, remember when using prik phom (and sugar) in sauce preparation that the diners can always add more at the table, but they can't remove it if you put too much in!
Served as a one-plate dinner, this serves one fairly hungry diner, but with the soup and salad should be adequate for four people.
Posted by WingsFan91 at Recipe Goldmine 11/15/2001 4:57 pm.
Special thanks to Muoi Khuntilanont.