Serving Size: 4
20 ounces chocolate chip ice cream -
2 cup four-grain flake cereal, crushed, like cornflakes
1 1/2 tablespoon granulated white sugar
3 1/2 teaspoon ground cinnamon
2 large eggs
1 teaspoon water
4 8-inch flour tortillas
5 quarts vegetable oil, for frying
cinnamon sugar, for garnish
whipped cream, for garnish
4 maraschino cherries, for garnish
Directions:
Form ice cream into 4 balls. Place in baking pan and freeze solid, 2
hours or longer. Mix cereal, sugar, and cinnamon. Divide equally
between 2 pie plates or other shallow containers. Beat eggs with
water. Roll each ice cream ball in cereal mixture and press coating
into ice cream. Dip coated ball in egg wash, then roll in second
container of cereal mixture. Again, press coating onto ice cream.
Freeze coated ice cream balls solid, 4-6 hours.
Friday, April 3, 2009
Phad Thai
300 grams rice noodles, narrow, the width of linguine
3/4 cup boiling water
4 tablespoons vegetable oil, rendered fat from pork or coconut oil
2 medium shallot, minced
3 cloves garlic
3 large eggs, beaten
1/2 cup extra-firm tofu, cut into 1 inch cubes
1 tablespoon dried shrimps, rinsed or dried, or fresh can be used
1 cup bean sprouts
1 tablespoon peanuts, unsalted, chopped, roasted and ground
1/4 cup chinese chives, cut in 1" legths & reserve a few for garnish
1/4 teaspoon table salt
1/4 cup fresh cilantro, leaves loosely packed
1 medium lime, 2 wedges of
sauce:
1 1/2 tablespoons palm sugar
1 1/2 tablespoons granulated white sugar
2 tablespoons fish sauce
2 tablespoons tamarind juice, or vinegar 2 teaspoons tamarind concentrate mixed with 5 teaspoons water (this makes tamarind juice)
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
3/4 teaspoons cayenne pepper, optional, or 1 tablespoon chili flakes
Directions:
If using fresh rice sticks, place in rapidly boiling water for 50 seconds. If using dried sticks, cover in water at room temperature, in large bowl; soak until softened, pliable, and limp, but not fully tender, about 20 minutes. Set them aside.
Using both sugars, tamarind paste, tamarind juice, both soy sauces, fish sauce and cayenne prepare sauce by simmering all ingredients together and set aside.
Beat eggs and 1/8 tsp salt in small bowl; set aside.
Off heat, add 2 tablespoon oil to skillet and swirl to coat; add garlic and shallot, set skillet over high heat until just beginning to smoke, and cook, stirring constantly, until light golden brown, about 1 1/2 to 2 minutes. Add eggs turn down the heat and stir. Then add tofu, dried shrimp and rest of salt.
Drain noodles and then add to pot. Turn up the heat and stir-fry for about 1 minute, allowing the noodles to colour a little. Add the prepared sauce. Simmer for about 30 more seconds to 1 minutes, adding more oil if necessary.
Tossing constantly, until noodles are evenly coated with the sauce. Fry until noodle cooks. Scatter 1/4 cup peanuts, bean sprouts, all but 1/4 cup green onions, and cooked shrimp over noodles; continue to cook, tossing constantly, until noodles are tender, about 2 1/2 minutes. If noodles are not yet tender, add 2 tbsp water to skillet and continue to cook until tender. Mix thoroughly and move to one side in the wok or remove.
Put 2 tablespoons of oil in the wok. When heated pour the eggs into the pan and stir spreading a thin layer round the pan then vigorously stir with wooden spoon until scrambled and barely moist, about 20 seconds. Add back the noodles to eggs; toss with 2 wooden spoons to combine. Transfer noodles to serving platter, sprinkle with remaining green onions, 2 tbsp peanuts, and cilantro, serve immediately, passing lime wedges separately.
Notes:
We used 450 grams of fresh noodles and this dish was perfect. We all loved it.
I would substitute the dried shrimp for fresh baby shrimp for American palate.
3/4 cup boiling water
4 tablespoons vegetable oil, rendered fat from pork or coconut oil
2 medium shallot, minced
3 cloves garlic
3 large eggs, beaten
1/2 cup extra-firm tofu, cut into 1 inch cubes
1 tablespoon dried shrimps, rinsed or dried, or fresh can be used
1 cup bean sprouts
1 tablespoon peanuts, unsalted, chopped, roasted and ground
1/4 cup chinese chives, cut in 1" legths & reserve a few for garnish
1/4 teaspoon table salt
1/4 cup fresh cilantro, leaves loosely packed
1 medium lime, 2 wedges of
sauce:
1 1/2 tablespoons palm sugar
1 1/2 tablespoons granulated white sugar
2 tablespoons fish sauce
2 tablespoons tamarind juice, or vinegar 2 teaspoons tamarind concentrate mixed with 5 teaspoons water (this makes tamarind juice)
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
3/4 teaspoons cayenne pepper, optional, or 1 tablespoon chili flakes
Directions:
If using fresh rice sticks, place in rapidly boiling water for 50 seconds. If using dried sticks, cover in water at room temperature, in large bowl; soak until softened, pliable, and limp, but not fully tender, about 20 minutes. Set them aside.
Using both sugars, tamarind paste, tamarind juice, both soy sauces, fish sauce and cayenne prepare sauce by simmering all ingredients together and set aside.
Beat eggs and 1/8 tsp salt in small bowl; set aside.
Off heat, add 2 tablespoon oil to skillet and swirl to coat; add garlic and shallot, set skillet over high heat until just beginning to smoke, and cook, stirring constantly, until light golden brown, about 1 1/2 to 2 minutes. Add eggs turn down the heat and stir. Then add tofu, dried shrimp and rest of salt.
Drain noodles and then add to pot. Turn up the heat and stir-fry for about 1 minute, allowing the noodles to colour a little. Add the prepared sauce. Simmer for about 30 more seconds to 1 minutes, adding more oil if necessary.
Tossing constantly, until noodles are evenly coated with the sauce. Fry until noodle cooks. Scatter 1/4 cup peanuts, bean sprouts, all but 1/4 cup green onions, and cooked shrimp over noodles; continue to cook, tossing constantly, until noodles are tender, about 2 1/2 minutes. If noodles are not yet tender, add 2 tbsp water to skillet and continue to cook until tender. Mix thoroughly and move to one side in the wok or remove.
Put 2 tablespoons of oil in the wok. When heated pour the eggs into the pan and stir spreading a thin layer round the pan then vigorously stir with wooden spoon until scrambled and barely moist, about 20 seconds. Add back the noodles to eggs; toss with 2 wooden spoons to combine. Transfer noodles to serving platter, sprinkle with remaining green onions, 2 tbsp peanuts, and cilantro, serve immediately, passing lime wedges separately.
Notes:
We used 450 grams of fresh noodles and this dish was perfect. We all loved it.
I would substitute the dried shrimp for fresh baby shrimp for American palate.
Green Curry with Chicken
1 cup long-grain jasmine rice
1 1/2 cups water
2 tablespoons green curry paste
1 lbs. chicken breast, 300 grams cut in long thin slices
2 1/2 cups coconut milk
4 to 5 small thai eggplant, 100 grams green balls
2 leaves kaffir-lime
2 stems sweet basil, leaves only
2 to 3 whole thai red chilis, cut into strips
1 teaspoon palm sugar
1 to 2 tablespoon fish sauce
table salt
lime juice
Directions:
Start rice first. Place rice in a bowl and rinse with warm water until clear. About 3 to 4 times. Strain, then add rice and 1 1/2 cup of water in a rice cooker or put on the stove like normal rice.
Remove ribs and seeds from chilies and cut into strips, depending how spicy you want it.
Cut chicken in long narrow strips and season with salt.
Carefully spoon off about 1 cup of the top layer of cream from one can of coconut milk -- this layer will be thick and possibly solid. Place this thick part of the can of coconut milk in a pan and fry the red chilies.
Add the curry paste, fry until fragrant and starts to bubble. Bring to a simmer over high heat, whisking to blend, about 2 minutes. Maintain this brisk simmer and whisk frequently until almost all of the liquid evaporates, 3 to 5 minutes.
Add the rest of the coconut milk, stir to combine. Add kaffir lime leave, palm sugar, fish sauce, and salt. Taste flavor until sweet, salty and sour. Add the eggplant, mushroom, or the vegetables you want cooked depending on how long it takes each of them to cook. So if you are adding potatoes, add those first, cook for 10 to 15 minutes until tender. Then add your next vegetable like the eggplant, onion, peas, broccoli, shitake mushrooms bell peppers, whatever you like, in the order of how long they take to cook so you don't get mushy vegetables. Simmer until tender.
Five minutes before they are done add the cut pieces of chicken, simmer until the chicken begins to loose its pinkness. Adjust taste to your liking. Continue to simmer until chicken is cooked and eggplant is softened.
Off heat, add lime juice and sweet basil at the end. Serve immediately with steamed jasmine rice. Garnish with additional thai basil leaves.
1 1/2 cups water
2 tablespoons green curry paste
1 lbs. chicken breast, 300 grams cut in long thin slices
2 1/2 cups coconut milk
4 to 5 small thai eggplant, 100 grams green balls
2 leaves kaffir-lime
2 stems sweet basil, leaves only
2 to 3 whole thai red chilis, cut into strips
1 teaspoon palm sugar
1 to 2 tablespoon fish sauce
table salt
lime juice
Directions:
Start rice first. Place rice in a bowl and rinse with warm water until clear. About 3 to 4 times. Strain, then add rice and 1 1/2 cup of water in a rice cooker or put on the stove like normal rice.
Remove ribs and seeds from chilies and cut into strips, depending how spicy you want it.
Cut chicken in long narrow strips and season with salt.
Carefully spoon off about 1 cup of the top layer of cream from one can of coconut milk -- this layer will be thick and possibly solid. Place this thick part of the can of coconut milk in a pan and fry the red chilies.
Add the curry paste, fry until fragrant and starts to bubble. Bring to a simmer over high heat, whisking to blend, about 2 minutes. Maintain this brisk simmer and whisk frequently until almost all of the liquid evaporates, 3 to 5 minutes.
Add the rest of the coconut milk, stir to combine. Add kaffir lime leave, palm sugar, fish sauce, and salt. Taste flavor until sweet, salty and sour. Add the eggplant, mushroom, or the vegetables you want cooked depending on how long it takes each of them to cook. So if you are adding potatoes, add those first, cook for 10 to 15 minutes until tender. Then add your next vegetable like the eggplant, onion, peas, broccoli, shitake mushrooms bell peppers, whatever you like, in the order of how long they take to cook so you don't get mushy vegetables. Simmer until tender.
Five minutes before they are done add the cut pieces of chicken, simmer until the chicken begins to loose its pinkness. Adjust taste to your liking. Continue to simmer until chicken is cooked and eggplant is softened.
Off heat, add lime juice and sweet basil at the end. Serve immediately with steamed jasmine rice. Garnish with additional thai basil leaves.
Green Curry Paste
1 tablespoon galangal, peeled and chopped
2 tablespoons stalk lemongrass, lower part 1/3 chopped
1 teaspoon kaffir lime peel
2 to 3 teaspoon cilantro, chopped include both leaves and stems
3 tablespoons shallots, chopped
2 tablespoons garlic, crushed and chopped
2 teaspoons salt
1 tablespoon shrimp paste
15 small green chillies, de-seeded (or seeds left in if you like it very hot)
1 teaspoon spice mixture
spice mixture:
1 teaspoon peppercorn
1 teaspoon cumin
1 teaspoon coriander seeds, roasted and ground
Directions:
Put all ingredients in a mortar and grind until the paste is smooth add water when you use the blender. Do not use water if you use a mortar & pestle.
2 tablespoons stalk lemongrass, lower part 1/3 chopped
1 teaspoon kaffir lime peel
2 to 3 teaspoon cilantro, chopped include both leaves and stems
3 tablespoons shallots, chopped
2 tablespoons garlic, crushed and chopped
2 teaspoons salt
1 tablespoon shrimp paste
15 small green chillies, de-seeded (or seeds left in if you like it very hot)
1 teaspoon spice mixture
spice mixture:
1 teaspoon peppercorn
1 teaspoon cumin
1 teaspoon coriander seeds, roasted and ground
Directions:
Put all ingredients in a mortar and grind until the paste is smooth add water when you use the blender. Do not use water if you use a mortar & pestle.
Tom Kha Kai Soup Coconut and Chicken Soup
4 cups chicken stock
2 leaves thai basil
1 2-inch piece lemongrass
1 1-inch piece galangal
2 tablespoons granulated white sugar
2 tablespoons tamarind juice, optional
1/4 lb. chicken breast, cut into bite-sized pieces
1 13.5 oz can coconut milk
2 to 10 small red chiles, slightly crushed
1/4 cup of fish sauce, add at end
1 whole Juice of 1 lime, add at end
Cilantro leaves for garnish
Directions:
1. Bring 4 cups chicken stock, 1/4 cup Thai fish sauce, the juice of 1 lime, 2 crushed wild lime leaves, a 2-inch section of lemongrass, and a 1-inch section of galangal to a boil. Simmer 20 minutes. Strain if desired (though left unstrained in Thailand, the lemongrass, lime leaves, and galangal are not meant to be eaten).
2. Add 1/4 pound bite-sized pieces of chicken breast, 1 13.5-ounce can coconut milk, and 2 to 10 (to taste) small red chiles, slightly crushed, and return to a boil. Lower the heat and simmer until the chicken is cooked through, about 2 minutes. Garnish with cilantro leaves and serve.
Also, the type of coconut milk you use will make or break this dish. I recommend 'chao koh' or 'mae ploy' brands, from Thailand. Or, if you can get the frozen coconut milk in see-through bags, that's even better.
Notes:
Leave the lime juice and fish sauce out until after you're done cooking. If you boil it, you'll lose the flavor. And don't be shy with that cilantro. Over here we use a big handful!
Also, the type of coconut milk you use will make or break this dish. I recommend 'chao koh' or 'mae ploy' brands, from Thailand. Or, if you can get the frozen coconut milk in see-through bags, that's even better.
2 leaves thai basil
1 2-inch piece lemongrass
1 1-inch piece galangal
2 tablespoons granulated white sugar
2 tablespoons tamarind juice, optional
1/4 lb. chicken breast, cut into bite-sized pieces
1 13.5 oz can coconut milk
2 to 10 small red chiles, slightly crushed
1/4 cup of fish sauce, add at end
1 whole Juice of 1 lime, add at end
Cilantro leaves for garnish
Directions:
1. Bring 4 cups chicken stock, 1/4 cup Thai fish sauce, the juice of 1 lime, 2 crushed wild lime leaves, a 2-inch section of lemongrass, and a 1-inch section of galangal to a boil. Simmer 20 minutes. Strain if desired (though left unstrained in Thailand, the lemongrass, lime leaves, and galangal are not meant to be eaten).
2. Add 1/4 pound bite-sized pieces of chicken breast, 1 13.5-ounce can coconut milk, and 2 to 10 (to taste) small red chiles, slightly crushed, and return to a boil. Lower the heat and simmer until the chicken is cooked through, about 2 minutes. Garnish with cilantro leaves and serve.
Also, the type of coconut milk you use will make or break this dish. I recommend 'chao koh' or 'mae ploy' brands, from Thailand. Or, if you can get the frozen coconut milk in see-through bags, that's even better.
Notes:
Leave the lime juice and fish sauce out until after you're done cooking. If you boil it, you'll lose the flavor. And don't be shy with that cilantro. Over here we use a big handful!
Also, the type of coconut milk you use will make or break this dish. I recommend 'chao koh' or 'mae ploy' brands, from Thailand. Or, if you can get the frozen coconut milk in see-through bags, that's even better.
Thai-style Grilled Chicken Breasts
If you can’t find fish sauce, substitute a combination of 2 minced anchovy fillets and 2 tablespoons soy sauce.
1/2 cup white vinegar
1/3 cup sugar
1/4 teaspoon red pepper flakes
1/2 cup chopped fresh cilantro leaves
2 tablespoons fish sauce (see note)
1 tablespoon grated fresh ginger
3 cloves garlic, minced
4 whole chicken breast, boneless, skinless chicken breasts (about 1 1/2 pounds)
1 tablespoon vegetable oil
Salt
pepper
Directions:
1. Heat vinegar, sugar, and pepper flakes in small saucepan over medium-high heat until sugar dissolves, about 1 minute. Off heat, stir in cilantro, fish sauce, ginger, and garlic.
2. Rub chicken with oil and season with salt and pepper. Grill over hot fire until cooked through, about 5 minutes per side. Transfer to platter and brush with 1/4 cup sauce. Tent with foil and let rest 5 minutes. Serve, passing remaining sauce at table.
Notes:
We’re always looking for ways to dress up versatile chicken breasts. A fast, flavorful Thai-style sauce pairs well with tender, juicy chicken cooked on the grill. Here’s what we discovered:
* Pat the chicken dry with paper towels before cooking. If wet, the chicken will stick to the grill and cook improperly.
* When it comes to fish sauce—a very potent and pungent Asian condiment made of the liquid from salted, fermented fish—color correlates with flavor; the lighter the sauce you buy, the lighter the flavor. Most supermarkets carry the lighter colored (and flavored) brands.
* If you can’t find any fish sauce, 2 minced anchovy fillets combined with 2 tablespoons soy sauce will work just as well.
* For color and bite, we added some fresh cilantro and red pepper flakes to the sauce. Keep in mind that cilantro becomes soapy-tasting if chopped in advance, so we recommend chopping this herb right before adding it to the sauce.
* Boneless chicken breasts can get dry on the grill. For tender, juicy meat, quickly grill the chicken breasts over high heat. Pay close attention to the chicken as it grills, since boneless meat cooks much faster than bone-in chicken.
* Brushing the chicken breasts with some of the sauce as they come off the grill and allowing them to rest allows the flavors to come together before serving.
1/2 cup white vinegar
1/3 cup sugar
1/4 teaspoon red pepper flakes
1/2 cup chopped fresh cilantro leaves
2 tablespoons fish sauce (see note)
1 tablespoon grated fresh ginger
3 cloves garlic, minced
4 whole chicken breast, boneless, skinless chicken breasts (about 1 1/2 pounds)
1 tablespoon vegetable oil
Salt
pepper
Directions:
1. Heat vinegar, sugar, and pepper flakes in small saucepan over medium-high heat until sugar dissolves, about 1 minute. Off heat, stir in cilantro, fish sauce, ginger, and garlic.
2. Rub chicken with oil and season with salt and pepper. Grill over hot fire until cooked through, about 5 minutes per side. Transfer to platter and brush with 1/4 cup sauce. Tent with foil and let rest 5 minutes. Serve, passing remaining sauce at table.
Notes:
We’re always looking for ways to dress up versatile chicken breasts. A fast, flavorful Thai-style sauce pairs well with tender, juicy chicken cooked on the grill. Here’s what we discovered:
* Pat the chicken dry with paper towels before cooking. If wet, the chicken will stick to the grill and cook improperly.
* When it comes to fish sauce—a very potent and pungent Asian condiment made of the liquid from salted, fermented fish—color correlates with flavor; the lighter the sauce you buy, the lighter the flavor. Most supermarkets carry the lighter colored (and flavored) brands.
* If you can’t find any fish sauce, 2 minced anchovy fillets combined with 2 tablespoons soy sauce will work just as well.
* For color and bite, we added some fresh cilantro and red pepper flakes to the sauce. Keep in mind that cilantro becomes soapy-tasting if chopped in advance, so we recommend chopping this herb right before adding it to the sauce.
* Boneless chicken breasts can get dry on the grill. For tender, juicy meat, quickly grill the chicken breasts over high heat. Pay close attention to the chicken as it grills, since boneless meat cooks much faster than bone-in chicken.
* Brushing the chicken breasts with some of the sauce as they come off the grill and allowing them to rest allows the flavors to come together before serving.
Thai Shrimp Scampi
1 tablespoon vegetable oil
3 garlic cloves, minced
2 teaspoons red curry paste
1 (14-ounce) can coconut milk
1 cup low-sodium chicken broth
2 tablespoons chili-garlic sauce
1 lb. large shrimp, peeled and deveined
1/4 cup finely chopped fresh cilantro leaves
2 tablespoons grated lime zest
3 tablespoons juice from 3 limes
Directions:
1. Heat oil in large skillet over medium-high heat until shimmering. Add garlic and red curry paste and cook until fragrant, about 30 seconds. Whisk in coconut milk, broth, and chili-garlic sauce and cook until slightly thickened, about 15 minutes. Reduce heat to medium, add shrimp, and simmer, covered, until shrimp are just cooked through, about 3 minutes. Off heat, stir in cilantro, lime zest, and lime juice.
2. Toss sauce with cooked pasta and reserved pasta cooking water, if necessary (see “Cooking Pasta 101”). Serve.
Notes:
Red curry paste and chili-garlic sauce are available in the international section of most supermarkets.
While you can use light coconut milk, we prefer the creamy richness of full-fat coconut milk in this recipe.
Thin strand pastas, such as vermicelli and capellini, match well with this sauce.
Always use 4 quarts of water and 1 tablespoon of salt for every pound of pasta.
To prevent overcooking, don’t rely on the cooking instructions on the pasta box; you may need to shave several minutes off the recommended cooking time for perfectly al dente pasta.
Use a liquid measuring cup to retrieve ½ cup of pasta water from the pot just before draining. If your sauced pasta is too dry, this water can be added to achieve the desired consistency.
3 garlic cloves, minced
2 teaspoons red curry paste
1 (14-ounce) can coconut milk
1 cup low-sodium chicken broth
2 tablespoons chili-garlic sauce
1 lb. large shrimp, peeled and deveined
1/4 cup finely chopped fresh cilantro leaves
2 tablespoons grated lime zest
3 tablespoons juice from 3 limes
Directions:
1. Heat oil in large skillet over medium-high heat until shimmering. Add garlic and red curry paste and cook until fragrant, about 30 seconds. Whisk in coconut milk, broth, and chili-garlic sauce and cook until slightly thickened, about 15 minutes. Reduce heat to medium, add shrimp, and simmer, covered, until shrimp are just cooked through, about 3 minutes. Off heat, stir in cilantro, lime zest, and lime juice.
2. Toss sauce with cooked pasta and reserved pasta cooking water, if necessary (see “Cooking Pasta 101”). Serve.
Notes:
Red curry paste and chili-garlic sauce are available in the international section of most supermarkets.
While you can use light coconut milk, we prefer the creamy richness of full-fat coconut milk in this recipe.
Thin strand pastas, such as vermicelli and capellini, match well with this sauce.
Always use 4 quarts of water and 1 tablespoon of salt for every pound of pasta.
To prevent overcooking, don’t rely on the cooking instructions on the pasta box; you may need to shave several minutes off the recommended cooking time for perfectly al dente pasta.
Use a liquid measuring cup to retrieve ½ cup of pasta water from the pot just before draining. If your sauced pasta is too dry, this water can be added to achieve the desired consistency.
Thai Peanut Chicken Salad
Serve wrapped in lavash bread or a tortilla. Use more or less jalapeno as desired.
1/2 cup mayonnaise
1/4 cup chopped fresh cilantro leaves
2 tablespoons peanut butter
1 tablespoon soy sauce
1 tablespoon lime juice
2 teaspoons grated fresh ginger
1 whole red bell pepper, seeded and sliced thin
1 to 2 whole jalapeño chiles, seeded and minced
5 cups chicken breast, cooked boneless skinless
Salt
pepper
Directions:
Combine mayonnaise, cilantro, peanut butter, soy sauce, lime juice, ginger, bell pepper, and jalapeno in large bowl. Add chicken and toss until coated. Season with salt and pepper. Serve or cover and refrigerate for up to 2 days.
1/2 cup mayonnaise
1/4 cup chopped fresh cilantro leaves
2 tablespoons peanut butter
1 tablespoon soy sauce
1 tablespoon lime juice
2 teaspoons grated fresh ginger
1 whole red bell pepper, seeded and sliced thin
1 to 2 whole jalapeño chiles, seeded and minced
5 cups chicken breast, cooked boneless skinless
Salt
pepper
Directions:
Combine mayonnaise, cilantro, peanut butter, soy sauce, lime juice, ginger, bell pepper, and jalapeno in large bowl. Add chicken and toss until coated. Season with salt and pepper. Serve or cover and refrigerate for up to 2 days.
Stir-fried Cauliflower with Curry
1 head cauliflower, 3 lbs., about 4 cups of florets
1 tablespoon + 1 teaspoon peanut oil
2 cloves garlic, minced or presed through garlic press (about 2 teaspoons)
1/4 inch piece fresh ginger, peeled and minced (about 1 teaspoon)
6 ounces snow peas, strings removed (about 2 cups)
2 tablespoons fresh basil, leaves only minced
sauce:
2 teaspoons red curry paste
1 cup coconut milk
3 tablespoons fish sauce
1 tablespoon lime juice
1 teaspoon lime zest, from 1 lime
1 tablespoon light brown sugar
1/8 teaspoon red pepper flakes
Directions:
For the sauce, place the red curry in a pan. Begin to heat until it smells fragrant. Add the thick part of the coconut milk, the creamy part. Bring to bubbling. Add the rest of the coconut milk. When combined, add fish sauce, lime zest and juice, sugar, and red pepper flakes. Set aside on low or take off heat.
In a 12-inch nonstick skillet over high heat, add 1 tablespoon oil and heat until shimmering, 2 to 3 minutes. Add cauliflower and cook, stirring every 10 to 15 seconds, until just barely tender, about 3 minutes. Push cauliflower to sides of skillet, clearing center of pan.
Add the remaining teaspoon oil, garlic, and ginger to center of pan and mash with back of spoon; cook until fragrant, about 30 seconds, then stir mixture into cauliflower. Reduce heat to medium-high; stir in sauce mixture. Simmer, stirring occasionally, until cauliflower is tender, about 2 minutes; add snow peas and continue to simmer until cauliflower is fully tender, about 3 minutes longer.
Sprinkle with basil; serve immediately.
Notes:
I would double the cauliflower because there was a lot of sauce, unless I was going to eat it over rice and then I would leave it alone. If it was just a veggie dish I would cut the sauce in half.
You could also leave out the peas, I think I would prefer just the cauliflower
1 tablespoon + 1 teaspoon peanut oil
2 cloves garlic, minced or presed through garlic press (about 2 teaspoons)
1/4 inch piece fresh ginger, peeled and minced (about 1 teaspoon)
6 ounces snow peas, strings removed (about 2 cups)
2 tablespoons fresh basil, leaves only minced
sauce:
2 teaspoons red curry paste
1 cup coconut milk
3 tablespoons fish sauce
1 tablespoon lime juice
1 teaspoon lime zest, from 1 lime
1 tablespoon light brown sugar
1/8 teaspoon red pepper flakes
Directions:
For the sauce, place the red curry in a pan. Begin to heat until it smells fragrant. Add the thick part of the coconut milk, the creamy part. Bring to bubbling. Add the rest of the coconut milk. When combined, add fish sauce, lime zest and juice, sugar, and red pepper flakes. Set aside on low or take off heat.
In a 12-inch nonstick skillet over high heat, add 1 tablespoon oil and heat until shimmering, 2 to 3 minutes. Add cauliflower and cook, stirring every 10 to 15 seconds, until just barely tender, about 3 minutes. Push cauliflower to sides of skillet, clearing center of pan.
Add the remaining teaspoon oil, garlic, and ginger to center of pan and mash with back of spoon; cook until fragrant, about 30 seconds, then stir mixture into cauliflower. Reduce heat to medium-high; stir in sauce mixture. Simmer, stirring occasionally, until cauliflower is tender, about 2 minutes; add snow peas and continue to simmer until cauliflower is fully tender, about 3 minutes longer.
Sprinkle with basil; serve immediately.
Notes:
I would double the cauliflower because there was a lot of sauce, unless I was going to eat it over rice and then I would leave it alone. If it was just a veggie dish I would cut the sauce in half.
You could also leave out the peas, I think I would prefer just the cauliflower
Southeast Asian Style Spring Rolls
If you can’t find Thai basil, do not substitute regular basil; its flavor is too gentle to stand up to the other, more assertive flavors in the filling. Mint makes a better substitute. If you are unable to obtain fish sauce, substitute an equal amount of rice vinegar plus 1/4 teaspoon salt. Spring rolls are best eaten immediately, but they can be held for up to 4 hours in the refrigerator, covered with a clean, damp kitchen towel.
1 teaspoon granulated sugar
1 1/2 tablespoons fermented fish sauce, such as nuoc mam
2 1/2 tablespoons lime juice
1 teaspoon table salt
3 ounces rice vermicelli
1 large carrot, peeled and grated on large holes of box grater (about 1/2 cup)
1/3 cup unsalted roasted peanuts, chopped
1 medium jalapeño chile, or 2 Thai chiles stemmed, seeded, and minced, or 1/2 teaspoon red pepper flakes
1 large cucumber, (about 12 ounces) peeled and cut per illustration below
4 leaves red leaf lettuce, or Boston lettuce halved lengthwise
8 round rice paper wrappers, (8 inches in diameter)
1/2 cup fresh Thai basil leaves or mint leaves, or mint leaves loosely packed, small leaves left whole, medium and large leaves torn int 1/2-inch pieces
1/2 cup fresh cilantro leaves, loosely packed
Directions:
1. Combine sugar, fish sauce, and lime juice in small bowl; set aside.
2. Bring 2 quarts water to boil in medium saucepan. Stir in salt and rice vermicelli. Cook until noodles are tender but not mushy, 3 to 4 minutes. Drain noodles and rinse under cold running water until cool. Drain again and transfer to medium bowl; toss 2 tablespoons fish sauce mixture with noodles and set aside.
3. Combine carrot, peanuts, and jalapeño in small bowl. Add 1 tablespoon fish sauce mixture; toss to combine. Toss cucumber in remaining 1 tablespoon fish sauce mixture.
4. Place lettuce on platter. Spread clean, damp kitchen towel on work surface. Fill 9-inch pie plate with 1 inch room-temperature water. Working one at a time, immerse each wrapper in water until just pliable, about 10 seconds; lay softened wrapper on towel. Scatter 6 Thai basil leaves and 6 cilantro leaves over wrapper. Arrange 5 cucumber sticks horizontally on wrapper (see illustration 1); top with 1 tablespoon carrot mixture, then arrange about 2 1/2 tablespoons noodles on top of carrot mixture. Wrap spring roll according to illustrations 2 through 4, below; set on 1 lettuce piece on platter. Cover with second damp kitchen towel; repeat with remaining wrappers and filling. Serve with peanut dipping sauce, wrapping lettuce around exterior of each roll.
STEP BY STEP: Assembling the Spring Rolls
1. Lay herbs and cucumber on wrapper, followed by carrot mixture and noodles.
2. Fold up bottom 2-inch border of wrapper over filling.
3. Fold left, then right edge of wrapper over filling.
4. Roll filling to top edge of wrapper to form tight cylinder.
STEP BY STEP: Slicing the Cucumber
1. Cut peeled cucumber in half crosswise. Cut 1/4-inch planks from outermost part of each cucumber half, leaving seeds behind.
2. Cut each plank into five 1/8-inch strips. You should have about 40 strips of cucumber.
Notes:
These were really good, use the extra thin wrappers that you can buy in Provo on 300 East and 300 South, I have some of these at my house if you are interested in making these..
You can add shrimp, chicken, or any other vegetables.
1 teaspoon granulated sugar
1 1/2 tablespoons fermented fish sauce, such as nuoc mam
2 1/2 tablespoons lime juice
1 teaspoon table salt
3 ounces rice vermicelli
1 large carrot, peeled and grated on large holes of box grater (about 1/2 cup)
1/3 cup unsalted roasted peanuts, chopped
1 medium jalapeño chile, or 2 Thai chiles stemmed, seeded, and minced, or 1/2 teaspoon red pepper flakes
1 large cucumber, (about 12 ounces) peeled and cut per illustration below
4 leaves red leaf lettuce, or Boston lettuce halved lengthwise
8 round rice paper wrappers, (8 inches in diameter)
1/2 cup fresh Thai basil leaves or mint leaves, or mint leaves loosely packed, small leaves left whole, medium and large leaves torn int 1/2-inch pieces
1/2 cup fresh cilantro leaves, loosely packed
Directions:
1. Combine sugar, fish sauce, and lime juice in small bowl; set aside.
2. Bring 2 quarts water to boil in medium saucepan. Stir in salt and rice vermicelli. Cook until noodles are tender but not mushy, 3 to 4 minutes. Drain noodles and rinse under cold running water until cool. Drain again and transfer to medium bowl; toss 2 tablespoons fish sauce mixture with noodles and set aside.
3. Combine carrot, peanuts, and jalapeño in small bowl. Add 1 tablespoon fish sauce mixture; toss to combine. Toss cucumber in remaining 1 tablespoon fish sauce mixture.
4. Place lettuce on platter. Spread clean, damp kitchen towel on work surface. Fill 9-inch pie plate with 1 inch room-temperature water. Working one at a time, immerse each wrapper in water until just pliable, about 10 seconds; lay softened wrapper on towel. Scatter 6 Thai basil leaves and 6 cilantro leaves over wrapper. Arrange 5 cucumber sticks horizontally on wrapper (see illustration 1); top with 1 tablespoon carrot mixture, then arrange about 2 1/2 tablespoons noodles on top of carrot mixture. Wrap spring roll according to illustrations 2 through 4, below; set on 1 lettuce piece on platter. Cover with second damp kitchen towel; repeat with remaining wrappers and filling. Serve with peanut dipping sauce, wrapping lettuce around exterior of each roll.
STEP BY STEP: Assembling the Spring Rolls
1. Lay herbs and cucumber on wrapper, followed by carrot mixture and noodles.
2. Fold up bottom 2-inch border of wrapper over filling.
3. Fold left, then right edge of wrapper over filling.
4. Roll filling to top edge of wrapper to form tight cylinder.
STEP BY STEP: Slicing the Cucumber
1. Cut peeled cucumber in half crosswise. Cut 1/4-inch planks from outermost part of each cucumber half, leaving seeds behind.
2. Cut each plank into five 1/8-inch strips. You should have about 40 strips of cucumber.
Notes:
These were really good, use the extra thin wrappers that you can buy in Provo on 300 East and 300 South, I have some of these at my house if you are interested in making these..
You can add shrimp, chicken, or any other vegetables.
Phat Si Yu’ or pat see ewe pat sii euu
1 tablespoon oil
2 cloves garlic, finely chopped
1/2 lb. pork, chicken, or beef – thinly sliced
2 large eggs
1 package rice stick, wide variety, soaked for 30 minutes, until soft
2 cups chinese broccoli
2 tablespoons dark soy sauce
1 tablespoon soy sauce
2 tablespoons fish sauce
1 tablespoon granulated white sugar
1 dash white pepper, and/or red pepper
1 dash chili sauce, optional
Directions:
Heat oil in wok. Add garlic and stir-fry until golden brown. Add the meat and continue to stir-fry until the meat is opaque. Break the eggs into the wok, stirring and cooking until eggs are done. Add the broccoli and continue to stir-fry.
Add the soy sauce, dark soy sauce, fish sauce, and sugar, stirring between each addition. Taste, and add sauces as necessary to arrive at a pleasing taste. Add a dash of chili sauce, if desired.
Remove to a serving dish and add a dash of white pepper and/or red pepper, as desired.
Sprinkle individual servings with the following condiments to taste: vinegar with sliced Thai chilies, red pepper flakes, sugar, fish sauce with sliced Thai chilies.
2 cloves garlic, finely chopped
1/2 lb. pork, chicken, or beef – thinly sliced
2 large eggs
1 package rice stick, wide variety, soaked for 30 minutes, until soft
2 cups chinese broccoli
2 tablespoons dark soy sauce
1 tablespoon soy sauce
2 tablespoons fish sauce
1 tablespoon granulated white sugar
1 dash white pepper, and/or red pepper
1 dash chili sauce, optional
Directions:
Heat oil in wok. Add garlic and stir-fry until golden brown. Add the meat and continue to stir-fry until the meat is opaque. Break the eggs into the wok, stirring and cooking until eggs are done. Add the broccoli and continue to stir-fry.
Add the soy sauce, dark soy sauce, fish sauce, and sugar, stirring between each addition. Taste, and add sauces as necessary to arrive at a pleasing taste. Add a dash of chili sauce, if desired.
Remove to a serving dish and add a dash of white pepper and/or red pepper, as desired.
Sprinkle individual servings with the following condiments to taste: vinegar with sliced Thai chilies, red pepper flakes, sugar, fish sauce with sliced Thai chilies.
Mango Sticky Rice with Coconut Sauce First
2 cup glutinous (sticky) rice, 2 cups of dry-soaked overnight in water or thin coconut milk and drained
2 cup cream of coconut
3/4 cup palm sugar, you may adjust the sweetness by adding more
1 teaspoon sea salt, you may adjust the saltiness
1 tablespoon rice flour, or tapioca starch some only called for 1/2 teaspoon
1 tablespoon sesame seeds, toasted (optional, for garnish only)
4 large mangos, ripe, peeled, halved, stoned
Possibles
2 cup coconut milk
1 cup cream of coconut
water for steaming
Directions:
1. Place two cups of the dry glutinous rice in a bowl. Rinse rice several times in cold water until water runs clear. Cover with 2 inches of cold water. (To get a richer flavor you can also soak overnight in coconut milk.) Soak rice in water for at least for 3-4 hours. It works better if you can soak it for 12 hours or overnight, then drain. This will make the sticky rice easier to cook. Cooking time for sticky rice varies according to how long the rice soaks. The longer you soak it, the faster it will cook.
2. Get water boiling in a steaming pot. Drain rice and transfer to a bamboo basket, or other steaming vessel, colander or strainer that can be suspended over boiling water. Place the cheese cloth or similar fine-weave cotton cloth inside the basket. Place the soaked rice in the basket on top of the cheesecloth.
3. Place the steamer about 1 inch or more above water in a sauce pan, be sure the bottom of the bamboo steamer does not touch the boiling water about 6-8 cups. Place a standard 8 inch lid loosely over the top of the bamboo steamer and cover. Bring the water to a rolling boil over high heat. Reduce heat to maintain a steady steam and cook 30 to 45 minutes. Add more boiling water to the steamer pan as needed to maintain original level. When done, the rice will be swollen and glistening, tender and translucent and will stick together when squeezed. Remove from heat, fluff up with a fork. (Other recipes say to put the rice in the steamer for 10-15 minutes or until the rice turns translucent.)
4. As soon as the rice is done, dump it onto a baking sheet. With a wet wooden spoon, working quickly and gently, spread the rice out into a shallow layer to allow steam to escape and speed up the cooling. When the rice is cool transfer it to a large pot or bowl and pour in the coconut cream mixture. Stir well, cover, and set aside for at least 30 minutes so that the rice absorbs the sauce.
5. While the sticky rice is cooking, in a heated saucepan, mix together 1 1/2 cups of the coconut cream, the sugar and salt and bring to a boil. Keep the remaining 1/2 cup of coconut cream aside. Make sure sugar dissolves completely. After the sauce boils set aside to cool.
6. Immediately after the sticky rice is cooked, and still hot, put the rice into the coconut sauce and stir well. It will look a little soupy. Cover for 1 hour and let cool. The rice will absorb the coconut sauce.
7. To make the topping, in a different sauce pan, mix the remaining 1/2 cup of coconut milk with the salt, sugar and tapioca starch and cook it on a low heat for 5 minutes or until the coconut milk thickens from the flour. Bring to a boil, then set aside to cool.
8. Pour milk mixture carefully over sticky rice, fluff up rice with a fork and allow coconut mixture to trickle through but not "drown" the rice (otherwise it becomes too gluggy and you lose the lovely translucent quality of the sticky rice).
9. Peel the mangos and slice the fruit into long pieces.
10. Allow rice to stand for 10 minutes. Turn out in a mound on a serving platter. To serve, put a bed of the sticky rice on a dish and lay the sliced mangoes on top. Pour the topping sauce over the sticky rice and sprinkle with toasted sesame seeds.
(You can also roll the rice gently into golfball-size lumps and place 3-4 balls on a dessert plate with mango slices.)
11. May be served warm or at room temperature. The rice will keep for 6 to 8 hours at room temperature. Do not refrigerate. You may make individual servings of sticky rice and mango slices.
2 cup cream of coconut
3/4 cup palm sugar, you may adjust the sweetness by adding more
1 teaspoon sea salt, you may adjust the saltiness
1 tablespoon rice flour, or tapioca starch some only called for 1/2 teaspoon
1 tablespoon sesame seeds, toasted (optional, for garnish only)
4 large mangos, ripe, peeled, halved, stoned
Possibles
2 cup coconut milk
1 cup cream of coconut
water for steaming
Directions:
1. Place two cups of the dry glutinous rice in a bowl. Rinse rice several times in cold water until water runs clear. Cover with 2 inches of cold water. (To get a richer flavor you can also soak overnight in coconut milk.) Soak rice in water for at least for 3-4 hours. It works better if you can soak it for 12 hours or overnight, then drain. This will make the sticky rice easier to cook. Cooking time for sticky rice varies according to how long the rice soaks. The longer you soak it, the faster it will cook.
2. Get water boiling in a steaming pot. Drain rice and transfer to a bamboo basket, or other steaming vessel, colander or strainer that can be suspended over boiling water. Place the cheese cloth or similar fine-weave cotton cloth inside the basket. Place the soaked rice in the basket on top of the cheesecloth.
3. Place the steamer about 1 inch or more above water in a sauce pan, be sure the bottom of the bamboo steamer does not touch the boiling water about 6-8 cups. Place a standard 8 inch lid loosely over the top of the bamboo steamer and cover. Bring the water to a rolling boil over high heat. Reduce heat to maintain a steady steam and cook 30 to 45 minutes. Add more boiling water to the steamer pan as needed to maintain original level. When done, the rice will be swollen and glistening, tender and translucent and will stick together when squeezed. Remove from heat, fluff up with a fork. (Other recipes say to put the rice in the steamer for 10-15 minutes or until the rice turns translucent.)
4. As soon as the rice is done, dump it onto a baking sheet. With a wet wooden spoon, working quickly and gently, spread the rice out into a shallow layer to allow steam to escape and speed up the cooling. When the rice is cool transfer it to a large pot or bowl and pour in the coconut cream mixture. Stir well, cover, and set aside for at least 30 minutes so that the rice absorbs the sauce.
5. While the sticky rice is cooking, in a heated saucepan, mix together 1 1/2 cups of the coconut cream, the sugar and salt and bring to a boil. Keep the remaining 1/2 cup of coconut cream aside. Make sure sugar dissolves completely. After the sauce boils set aside to cool.
6. Immediately after the sticky rice is cooked, and still hot, put the rice into the coconut sauce and stir well. It will look a little soupy. Cover for 1 hour and let cool. The rice will absorb the coconut sauce.
7. To make the topping, in a different sauce pan, mix the remaining 1/2 cup of coconut milk with the salt, sugar and tapioca starch and cook it on a low heat for 5 minutes or until the coconut milk thickens from the flour. Bring to a boil, then set aside to cool.
8. Pour milk mixture carefully over sticky rice, fluff up rice with a fork and allow coconut mixture to trickle through but not "drown" the rice (otherwise it becomes too gluggy and you lose the lovely translucent quality of the sticky rice).
9. Peel the mangos and slice the fruit into long pieces.
10. Allow rice to stand for 10 minutes. Turn out in a mound on a serving platter. To serve, put a bed of the sticky rice on a dish and lay the sliced mangoes on top. Pour the topping sauce over the sticky rice and sprinkle with toasted sesame seeds.
(You can also roll the rice gently into golfball-size lumps and place 3-4 balls on a dessert plate with mango slices.)
11. May be served warm or at room temperature. The rice will keep for 6 to 8 hours at room temperature. Do not refrigerate. You may make individual servings of sticky rice and mango slices.
Fried Rice with Palm Hearts
1 tablespoon peanut oil
3 cloves garlic, chopped
1/4 medium red pepper, chopped
125 grams palm hearts, 4 oz. can drained and chopped
125 grams straw mushrooms, 4 oz. can drained
250 grams rice, cold, cooked 8 oz.
1/2 teaspoon sugar
1 tablespoon soy sauce
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 sprigs cilantro, leaves for garnish
Directions:
Heat the oil in a wok over a moderate heat, then add the rest of the ingredients in order, giving a quick stir to each. When all the ingredients are in the wok, stir the rice around to beak it up and mix it in.
Increase the heat to high and stir-fry for 3 to 4 minutes, making sure the mixture is not sticking.
Turn into a bowl, garnish with coriander leaves and serve.
Prep time 4 minutes
Cook time 5-6 minutes
Notes:
This was excellent. Keep your rice firm. I did not like the gooey rice. Also use fresh mushrooms, they tasted better. The hearts of palm were really good.
3 cloves garlic, chopped
1/4 medium red pepper, chopped
125 grams palm hearts, 4 oz. can drained and chopped
125 grams straw mushrooms, 4 oz. can drained
250 grams rice, cold, cooked 8 oz.
1/2 teaspoon sugar
1 tablespoon soy sauce
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 sprigs cilantro, leaves for garnish
Directions:
Heat the oil in a wok over a moderate heat, then add the rest of the ingredients in order, giving a quick stir to each. When all the ingredients are in the wok, stir the rice around to beak it up and mix it in.
Increase the heat to high and stir-fry for 3 to 4 minutes, making sure the mixture is not sticking.
Turn into a bowl, garnish with coriander leaves and serve.
Prep time 4 minutes
Cook time 5-6 minutes
Notes:
This was excellent. Keep your rice firm. I did not like the gooey rice. Also use fresh mushrooms, they tasted better. The hearts of palm were really good.
Chicken and Mint Lahb Gai (Cold type chicken salad)
2 tablespoons rice powder
1 tablespoon chili powder
3 tablespoons shallot, minced
1/2 cup mint leaves, handful, shredded
1 whole spring onions, diced
2 tablespoons fish sauce
3 tablespoons tamarind sauce, 2 teaspoons tamarind concentrate mixed with 5 teaspoons water (this makes tamarind juice)
1 teaspoon granulated white sugar
1/4 cup water, or chicken stock
300 grams ground chicken
Directions:
Put water in wok and heat, do not boil. Add chicken and cook until done. Add the other ingredients.
To make rice powder, toast rice on a dry pan with no oil until brown. Grind into a powder.
1 tablespoon chili powder
3 tablespoons shallot, minced
1/2 cup mint leaves, handful, shredded
1 whole spring onions, diced
2 tablespoons fish sauce
3 tablespoons tamarind sauce, 2 teaspoons tamarind concentrate mixed with 5 teaspoons water (this makes tamarind juice)
1 teaspoon granulated white sugar
1/4 cup water, or chicken stock
300 grams ground chicken
Directions:
Put water in wok and heat, do not boil. Add chicken and cook until done. Add the other ingredients.
To make rice powder, toast rice on a dry pan with no oil until brown. Grind into a powder.
Beef Waterfall
Beef Waterfall
Marinade:, per 1 pound of Flank steak
5 pounds flank steak
1 tablespoon fish sauce
1 teaspoon tamarind concentrate mixed with 3 teaspoons water, 2 teaspoons tamarind concentrate mixed with 5 teaspoons water (this makes tamarind juice)
1 tablespoon lime juice
1 teaspoon crushed red pepper
Remaining Ingredients, for 5 pounds of Steak
1/2 cup fish sauce
1/2 cup lime juice
3 tablespoons rice powder
1 large red onion, or two small
1 bunch full of cilantro
Directions:
Mix the marinade, put steak and marinade in plastic bag for at least 3 hours.
Heat your barbeque to maximum heat for 15-25 minutes. Scrub BBQ
grills with wire brush. Put all the steak on the grill. Grill for
about 5-7 minutes on one side or until the steak has nice black/brown
lines from the grill and dark brown between the lines. Flip and grill
other side for about 5-7 minutes. Steak should be about medium
inside. Do not flip extra times or it will dry out.
When steak is done, place on cutting board and slice against the grain
in thin slices at a 45 degree angle. Place in bowl and add rice
powder. Add juice from cutting board. Boil lime juice and fish sauce
in sauce pan for 2 minutes. (it smells bad) Add cooked lime juice
and fish sauce to meat to taste. Allow steak to cool slightly before
adding onions and cilantro.
To prepare cilantro, cut the whole bunch about 8 times. Don't mince
it. Cut leaves no smaller than ½ their size. Slice onion in very
thin ring slices, about 1/16". Then cut the circles in quarters.
After about 10 minutes, add purple onion and cilantro. (you don't want
these items to cook). Serve warm or room temp. Do not reheat. (the
cilantro turns nasty flavor)
Marinade:, per 1 pound of Flank steak
5 pounds flank steak
1 tablespoon fish sauce
1 teaspoon tamarind concentrate mixed with 3 teaspoons water, 2 teaspoons tamarind concentrate mixed with 5 teaspoons water (this makes tamarind juice)
1 tablespoon lime juice
1 teaspoon crushed red pepper
Remaining Ingredients, for 5 pounds of Steak
1/2 cup fish sauce
1/2 cup lime juice
3 tablespoons rice powder
1 large red onion, or two small
1 bunch full of cilantro
Directions:
Mix the marinade, put steak and marinade in plastic bag for at least 3 hours.
Heat your barbeque to maximum heat for 15-25 minutes. Scrub BBQ
grills with wire brush. Put all the steak on the grill. Grill for
about 5-7 minutes on one side or until the steak has nice black/brown
lines from the grill and dark brown between the lines. Flip and grill
other side for about 5-7 minutes. Steak should be about medium
inside. Do not flip extra times or it will dry out.
When steak is done, place on cutting board and slice against the grain
in thin slices at a 45 degree angle. Place in bowl and add rice
powder. Add juice from cutting board. Boil lime juice and fish sauce
in sauce pan for 2 minutes. (it smells bad) Add cooked lime juice
and fish sauce to meat to taste. Allow steak to cool slightly before
adding onions and cilantro.
To prepare cilantro, cut the whole bunch about 8 times. Don't mince
it. Cut leaves no smaller than ½ their size. Slice onion in very
thin ring slices, about 1/16". Then cut the circles in quarters.
After about 10 minutes, add purple onion and cilantro. (you don't want
these items to cook). Serve warm or room temp. Do not reheat. (the
cilantro turns nasty flavor)
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