Friday 23 July
I can't find this anywhere on the blog, and I cannot believe that we have not made this for the past five years. So I will just guess that we HAVE, but just for lunch. It is what we do when we have just a few toothsome strips of steak left over from a previous meal (say, Wednesday's - and yes, we did have to scrape some gorgonzola butter off them).
We use the recipe from Jennifer Brennan's Original Thai Cookbook - the one with the hot pink cover.
So first, make the dressing. In a food processor, whiz up the following:
2 cloves garlic with a little salt to soak up the juice; then
EITHER 2 green serrano chiles (seeds and ribs scraped out) OR 1/4 tsp. of the chili sambal that we call Malaysian Death Sauce
the bottom third of a stalk of fresh (actually, we freeze it) lemon grass
4 mint leaves
4 coriander leaves
1/2 Tbsp. Nam Pla (Thai fish sauce)
1 Tbsp. lime juice
1 tsp. sugar
1/4 tsp crushed red chili flakes
Pile up the following decoratively on a plate:
lettuce leaves (preferably several colors and textures)
thin-sliced sweet or red onion
thin-sliced cucumber or zucchini
more fresh coriander leaves
- or bell peppers or radishes or cherry tomatoes or whatever your heart desires.
Pile the steak decoratively on top, and pour the dressing over.
It's a summer breeze, but with a fiery hint of chile.
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