Text 16235, 78 rader
Skriven 2014-08-26 08:10:50 av Dave Drum (1:261/38)
Ärende: Chile 7386
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Naomi Duguid's Kachin Pounded Beef w/Herbs
 Categories: Oriental, Beef, Chilies, Herbs
      Yield: 4 Servings

MMMMM----------------------------BEEF---------------------------------
      1 c  Water
  1 1/4 lb Stewing beef or boneless
           - shoulder; trimmed, 1"
           - cubes
      1 ts Ground Sichuan pepper
      1    Scant tablespoon peanut or
           - vegetable oil

MMMMM------------------------FLAVOR PASTE-----------------------------
      1 tb Chopped ginger
      2 ts Chopped garlic
      2    Dried red chilies; stemmed
      1 ts Lightly toasted Sichuan
           - peppercorns
  1 1/2 ts Salt
    1/2 c  Loose packed Vietnamese
           - coriander; chopped

  Kachin Pounded Beef with Herbs must be a kissing cousin to
  Laos and Thailand's laab.

  FOR THE BEEF: Pour 1/2" of water into a wok or wide pot,
  add the beef and Sichuan pepper, and bring to a boil. Cook
  at a low boil until the meat is tender, 20 to 30 minutes,
  decreasing the heat gradually as the water evaporates.
  There should be very little liquid left. Remove from the
  heat.

  Place a heavy skillet or a wok over medium heat, add the
  oil, and tilt the pan to coat the cooking surface. Add the
  meat and cook, turning occasionally, until all surfaces
  have changed color a little, about 6 minutes. Set aside.

  FOR THE FLAVOR PASTE: If you have a large mortar, combine
  the ginger, garlic, dried chiles, Sichuan peppercorns, and
  salt and pound and grind to a paste. Add the coriander and
  pound to incorporate it. Add the meat and pound to blend
  the flavor paste thoroughly into the meat. (If your mortar
  is too small to accommodate all the meat at once, remove
  half the paste and then work with half the meat and half
  the flavor paste at a time.) The meat will soften and
  break down but should not be completely pulverized.

  Alternatively, mince the ginger and garlic very fine and
  set aside in a small bowl. Use a spice grinder or coffee
  grinder to reduce the dried chilies and Sichuan
  peppercorns to a powder. Stir the powder into the garlic
  and ginger, then add the salt and use the back of the
  spoon to blend them together. Chop the coriander fine and
  blend into the flavor paste. Place the meat in a wide
  bowl, add the flavor paste, and use a wooden mallet or a
  wide wooden spatula to press and pound the flavoring into
  the meat. Serve at room temperature.

  Since I don't have a mortar and pestle I pulsed it a few
  times in my food processor.

  Kate Williams

  From: Serious Eats

  Posted by: Jim Weller

  Uncle Dirty Dave's Archives

MMMMM

... RUM, n. Generically, fiery liquors that produce madness in total abstainers

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)