AQ -- yeps. all the recipes are basically the same. but i think paulman is on the money. i think tamarind is the key for that sweet and sour component. the kai rabert at this thai place has a sorta red or orangey color sauce. i can never find shallots either. i wonder if i can be lazy and throw in some of those fried red onions in a jar after it's all cooked. give the dish some texture too.
anyone ever make penang beef? it doesn't look hard but i've never attempted to make it and it's something i always order. yum. drool.