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The Malaysian Insider :: Food

Posted: 17 Nov 2012 05:21 PM PST

The delectable Thai beef salad

KUALA LUMPUR, Nov 18 — I guess one of the main reasons I'm helplessly in love with Thai food is their complex yet successful marriage of a variety of flavours that never fail to blend harmoniously. You could have salty, spicy and sweetness all in one single dish combining effortlessly together.

My Thai Beef Salad is an example of how very different ingredients work together to give an amazing dish. The richness of the beef, in stark contrast with the fresh ingredients and the dressing, makes for a very tasty treat.

We start off by marinating the beef with some lemon juice. The lemon works to give the meat a fresh, clean taste with a twist, besides of course tenderising the meat due to its acidity. Please do note that you MUST NOT marinade the beef with lemon for longer than two hours.

In fact, any marinade that contains acid, alcohol or salt should not be used for very long because it will chemically "cook" or denature the food in it. Hence, it is always a good idea to marinade the food in these marinades for less than two hours.

Marinades that contain no salt, acid or alcohol can be left overnight, or in some cases, longer as they are able to flavour the meat beautifully without altering it. And of course, always, ALWAYS marinade in the refrigerator and never at room temperature.

This dish is a quick and easy one to prepare, delicate enough as an appetiser, and filling enough as a light meal by itself. Taste-wise? Simply amazing.

Thai Beef Salad

Prep time: 15 minutes + 2-hour marinade

Cooking time: 10 minutes

Serves 2

1 cos lettuce, wash and dried on a clean towel

8 juicy plum cherry tomatoes

3 shallots, peeled and cut in halves

1 Lebanese cucumber, deseeded and skin peeled

Coriander leaves, roughly chopped for garnish

For the salad dressing:

1 tablespoon palm sugar

1 tablespoon fish sauce

1 tablespoon lemon juice

For the beef marinade:

500g sirloin beef

1cm ginger, minced

4 cloves garlic, minced

1 tablespoon palm sugar

2 tablespoon fish sauce

1 tablespoon sesame oil

1 teaspoon lemon juice, freshly squeezed

1. For the beef, marinade beef with ginger, garlic, palm sugar, fish sauce, lemon juice and sesame oil. Marinade for 2 hours. Using a gridded pan, heat it over high heat for 2 minutes. Grill the beef for 2 minutes each side. Set aside to rest.

2. For the salad dressing, combine fish sauce, palm sugar, lemon juice and the remaining juice from grilling the beef together.

3. Meanwhile, roughly tear the cos lettuce.

4. Add cherry tomatoes, cucumber, coriander and cucumber.

5. Drizzle dressing over salad and dress well.

6. Using a chef's knife, cut the beef by going against the grain to a thickness of about 2cm.

7. Place sliced beef on top of salad.

8. Serve immediately.

For more recipes, go to www.chopstickdiner.com.

What a €600 Christmas dinner at an haute restaurant feeds you

Posted: 17 Nov 2012 07:30 AM PST

LONDON, Nov 17 — As the Christmas holidays approach, some of the world's finest dining destinations have released festive menus that come with equally festive prices, clocking in as high as €600 (RM2345)for ingredients like Nepalese pepper and dishes like lobster-stuffed fish.

For the first time, British celebrity chef Heston Blumenthal has created a seasonal Christmas menu at his triple Michelin-starred restaurant The Fat Duck in Bray.

Predictably, the menu is as far from traditional stuffed turkey as possible, with everything from edible snow, snail porridge, an epicurean riff on gold, frankincense and myrrh, and nitro-scrambled egg and bacon ice cream on the menu.

And while at first blush the sticker price may cause some to scoff – the meal clocks in at £300 (or about €375) — Blumenthal's dinner proposal is a bargain compared to a holiday dinner at Le Cinq restaurant inside the Four Seasons hotel in Paris, where a dinner on Christmas Eve will set you back €600.

The 10-course meal includes dishes like sea scallops and shellfish in a shallot and white wine broth with caviar; roasted duck foie gras 'surprise' roasted with flower pollen and Château Yquem wine; and 'French-hunted' venison with mango and Timut (or Nepalese) pepper sauce with cacao, chanterelle and mushroom ravioli.

On the Christmas Eve menu over at Le Meurice, meanwhile, are dishes like sea scallop cushion with ginger, sole stuffed with lobster, truffle and pistachio butter, and well-peppered Bresse goose, for €550.

Holiday dinners at The Fat Duck are set for December 2, 9 and 16. — AFP-Relaxnews

Kredit: http://www.themalaysianinsider.com

Sabtu, 17 November 2012

The Malaysian Insider :: Food

The Malaysian Insider :: Food

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