-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Peqiun are AKA "bird chilies" and are very hot.

 JW> I do get Thai bird's eye chilies which are that hot.

 DD> According to my Thai and Burmese aquaintances they are termed just
 DD> "bird" chilies. The "birds-eye" is a "round eye" thing.

 JW> I only know one Thai person. She says that Thailand has several
 JW> dozen sweet, medium hot and fiery chilies and that we only see one
 JW> of them here. Whether we call it bird pepper or bird's eye pepper
 JW> they call it "Prik Kee Noo". Prik means chile and Kee Noo means
 JW> mouse droppings.

 JW> She should know what she is talking about as she is a professional
 JW> chef and food truck operator who got national recognition on the Food
 JW> Network show Chopped Canada. Sousanh Chanthalangsy's business is
 JW> called "One of a Thai". (She is also famous as a champion power
 JW> lifter.) She is married to Alex Bornilla who was named Best Manager
 JW> in Canada by McDonalds a while ago. They came here together from
 JW> Winnipeg a few years ago.
 
Bird's eye chile peppers, sometimes called Thai chilies, are frequently
used to add spice in Southeast Asian cuisine. The small chiles grow on
small bushes in hot weather climates. Raw, dried, or cooked, the small
but potent peppers pack real heat and are used to add spice to dishes or
to make fiery sauces.

WHAT ARE BIRD'S EYE CHILIES? Bird's eye chilies are small, thin, pointy
peppers that are red when mature. They are green when unripe but can
still be eaten, and are sometimes orange or purple depending on
maturity. In the case of Thai cuisine, green peppers are typically used
in green curries, while hotter, mature red peppers are used in red
curries. When fresh, they often have a stem still attached and contain
loose, edible seeds that are especially spicy. The peppers are
affordable thanks to their low weight and can be used whole, sliced, or
seeded and diced. https://www.thespruceeats.com 

See also: http://www.thaifoodandtravel.com/ingredients/pkn.html 

 DD> I, being the contrarian that I am *ALWAYS* make it a point to
 DD> wear an orange shirt or hat on 17 March.

 JW> Yeah, you mention that every year. I can think of a few terms
 JW> besides "contrarian"!

When you're not the lead dog the view never changes.  Bv)=
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Neua Pad Prik (Beef w/Chilies)
 Categories: Colonel, Beef, Thai, Chilies
      Yield: 8 Servings
 
      2 lb Beef

MMMMM--------------------------MARINADE-------------------------------
      2 tb Seasoned fish sauce
      2 tb Cornstarch
      1 ts Fresh ground black pepper

MMMMM---------------------------SAUCE--------------------------------
      2 tb Garlic; chopped
    1/2 c  Shallots (purple onions);
           - fine sliced
    1/2 c  Prik chi fa (green Thai
           - Jalapenos); sliced
    1/2 c  Prik chi fa daeng (red Thai
           - Jalapenos); sliced
      5 tb Fish sauce
      2 tb Dark sweet soy sauce
      2 tb Sugar
      2 tb Sesame oil
 
  This is a quick, and fairly mild preparation for beef. It
  can also be prepared with pork.
  
  The prik chi fa used are a mild chili, about the length of
  a finger, often called a "Thai Jalapeno" and ordinary
  jalapenos make a reasonable substitute.
  
  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.
  
  Slice the beef, and pound the slices thin. Mix the
  marinade ingredients and combine with the beef, and
  marinade for about 2 hours.
  
  In a large skillet or wok, heat some oil, and sautee the
  beef, marinade, garlic, shallots and chilies for about 3
  minutes.
  
  Add the remaining ingredients and suatee for a further 2-3
  minutes until cooked.
  
  Serve over jasmine rice, and garnish with a fried egg.
  
  Colonel Ian F. Khuntilanont-Philpott; Systems Engineering,
  Vongchavalitkul University, Korat 30000, Thailand
  
  Uncle Dirty Dave's Archives
 
MMMMM

... It isn't necessary to have relatives in Kansas City in order to be 
unhappy.
--- MultiMail/Win