Posts

Appetizer: Stir-Fried Beef with Lemongrass

/0 Comments/in , , /by

Paste for 4 to 6 servings

2 stalks lemongrass, thinly sliced

5 garlic cloves, coarsely chopped

1 large shallot, coarsely chopped

1 1/2 teaspoons peeled, coarsely chopped galangal

6 fresh Kaffir lime leaves, deveined and shredded

2 tablespoons chopped fresh cilantro stems

1/2 teaspoon turmeric

2 dried New Mexico chilies, soaked, seeded and deveined, or 2 red chilies, seeded and deveined (optional)

2/3 cup water

Other ingredients

3 tablespoons vegetable oil

1 1/4 pounds boneless sirloin, cut into strips, 2-inch long, 1 1/2-inch wide and 1/4 inch thick pieces

3 tablespoons fish sauce 2 tablespoons sugar

1/2 teaspoon salt

1 large onion, sliced into 1/4-inch-thick pieces

4 scallions, split lengthwise and cut into 2-inch pieces

1/2 cup peanuts, roasted and coarsely ground

Cilantro springs for garnish

 

Preparation

To make the paste, blend all the ingredients in a blender for 2 to 3 minutes or until smooth. 

Transfer the paste to a medium bowl, add the meat and mix well.

Heat the oil in a large skillet or wok over medium-high heat.  Add the beef slices, then add the fish sauce, sugar and salt and cook about 3 minutes or until the sauce is bubbling

Add the onion and cook  3 to 4 minutes or until soft and translucent.  Add the red pepper, scallions and 6 tablespoons of the peanuts.  Cook for another couple minutes while stirring.  Remove form the heat.

Sprinkle with the remaining 2 tablespoons peanuts and garnish with cilantro sprigs.  Serve with rice and make 4 servings.

I love to hear your thoughts.  Please leave your comments below

Appetizer: Beef with Eggplant in Coconut Milk

/0 Comments/in , , /by

Paste for 4 servings

4 dried New Mexico chilies, soaked , seeded and deveined

1 stalk lemongrass, thinly sliced

5 garlic, cloves, coarsely chopped

2 large shallots, coarsely chopped

2 teaspoons peeled, coarsely chopped galangal

8 kaffir lime leaves, deveined and shredded

1/4 tablespoons chopped fresh cilantro stems

1 1/2 cups water

Other ingredients

1/4 cup vegetable oil

2 1/4 cups unsweetened coconut milk

1 teaspoon shrimp paste

2 pounds flank steak or boneless sirloin, cut into strips 2-inch long, 1 1/2 –inch wide and 1/4 inch thick

1/4 cup fish sauce

1/4 cup sugar

1 teaspoon salt

2 cups water

1/4 pound pea eggplant, or Thai eggplant, cut into quarters

Fresh basil leaves for garnish

Preparation

To make the paste, blend all the ingredients in a blender for 2 to 3 minutes or until smooth; then set aside.

Heat 3 tablespoons of the oil in a large pot over medium-high heat.  Add 1 cup of the coconut milk and cook about 2 to 3 minutes or until the oil in the coconut milk separates out, and stir occasionally.  Add the spice paste, shrimp paste, and cook about 5 minutes until the flavors are released and the sauce is thickened and shiny.

Stir in the beef and cook for 5 to 6 minutes until the meat has absorbed the flavor of the paste.  Add the fish sauce, sugar, salt, the remaining 1 1/4 cups coconut milk and water and bring to a boil.  Lower the heat to medium and simmer for 30 to 40 minutes or until the beef is tender.

Heat the remaining 1 table spoon oil in a small skillet.  Add the eggplant and sauté about 5 minutes or until soft. Stir the eggplant into the stew and cook for 2 to 3 minutes or until heated thoroughly.

Serve with rice or bread and garnish with basil.  Make 4 servings.

What do you think?

I love to hear your thoughts.  Please leave your comments below