Tag: beef
Crying Tiger Beef
Crying Tiger Beef
How did crying tiger beef gets it’s name? The legend says that the dish is so good that it could make a tiger cry. The slices of beef are supposed to represent the tears of the tiger. The steak itself is simply seasoned with salt and pepper, cooked medium rare. What stands out in this dish is the dipping sauce. It is harmoniously sweet, sour, bitter, and spicy. It also has a unique texture from the toasted rice powder. The dish is always served with sliced of cucumber and steamed rice.
Ingredients
- 1 lb strip steak, flank, or top sirloin
- salt and pepper
- 1 tbsp olive oil
- 1/2 cucumber thinly sliced
Dipping Sauce
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 2 tbsp palm sugar
- 1 tbsp tamarind concentrate
- 2 tbsp cilantro chopped
- 2 tbsp shallots chopped
- 2 tbsp toasted rice powder
- 1 green onion chopped
- 1 tsp chili flakes
Instructions
- Mix together the dipping sauce ingredients. Set aside.
- Let your steak sit out at room temperature for an hour. Season both sides of the steak with salt and pepper.
- Heat up the cooking oil in a small sauté pan over high heat. Add your steak to the pan.
- Cook for 4 minutes a side for medium rare.
- Let the steak rest for 10 minutes before slicing.
Massaman Curry Burger
Massaman Curry Burger
Massaman curry is a beef, potato, and peanut curry. It’s one of my favorite Thai curries. So why not turn it into a burger? After pontificating during a ritual smoke session, the Lord Cheeba bestowed this recipe upon me to deliver to you.Massaman curry paste is pretty much red curry paste with cumin, coriander, cinnamon, cloves, cardamom, and nutmeg. You can make your own curry paste or buy some that is all ready made up. There’s nothing wrong with store bought curry paste. There’s many of good quality. But if you have time, I recommend making it homemade. The curry sauce is the paste simmered with coconut milk, brown sugar, fish sauce, tamarind concentrate, and peanuts. This is all ready in 5 minutes. The burger patties are seasoned with grated onions, fish sauce, and black pepper. You can either pan fry or grill them. It’s currently -30 below in MN right now, so I think I’ll pan fry. Once they are cooked to your liking, dip the patties in the curry sauce. To continue with the massaman fusion theme, I placed the burgers on a toasted potato bun, topped with fried potato slices and caramelized onions. And if you haven’t had enough potatoes, serve the burger with a side of fries.
Servings: 2
Ingredients
Massaman Curry Sauce
- 4 tbsp red curry paste
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp ground cardamom
- 1 pinch nutmeg
- 1/2 cup coconut milk
- 1/2 tbsp brown sugar
- 1/2 tbsp tamarind concentrate
- 2 tsp fish sauce
- 3 tbsp peanuts chopped
Burger Patty
- 1 lb 85% ground beef
- 3 tbsp onion grated
- 1 tbsp fish sauce
- 1 tsp black pepper
Burger Toppings
- 2 potato buns toasted
- 1/4 medium white onion thinly sliced
- 1 small russet potato sliced 1/8” thick
- vegetable oil for frying
Instructions
Massaman Curry Sauce
- Mix together the red curry paste with cumin, coriander, cinnamon, cloves, cardamom, and nutmeg.
- Mix together the curry paste, coconut milk, brown sugar, tamarind concentrate, and fish sauce in a small pot over medium heat.
- Simmer for 5 minutes. Turn off the heat. Stir in the peanuts. Set aside.
Burger Toppings
- Sauté the onion in 1 tbsp of vegetable oil over medium high heat for 5 minutes. Set aside.
- Heat up 2 tbsp of vegetable oil in the same pan. Add in the potato slices.
- Fry for 3 minutes a side until crispy. Set aside.
Burger Patty
- Season the ground beef with grated onions, fish sauce, and black pepper. Form into patties.
- Heat up a sauté pan or griddle over medium high heat. Add the patties to the pan.
- Pan fry the burgers for 5 minutes a side.
Burger Assembly
- Toss each of the burger patties in the massaman curry sauce.
- Place the burger on top of a toasted potato bun. Give it another scoop of the curry sauce.
- Top the burger with the fried potato slices and caramelized onions.
Campechano Tacos
Campechano Tacos
This might be the most ultimate taco ever. Carne asada, chorizo or longaniza sausage, and chicharron are the meats that make up tacos campechano. Yes. 3 meats in this taco. The tacos are topped with onions, cilantro, and morita salsa; with lime wedges on the side. This taco is a sign that life is good and not to take it for granted.There are a couple options that you can use for the beef. Top sirloin, flank steak, or skirt steak are all tender enough cuts. Everyone knows what chorizo is, but most don’t know about Mexican-style longaniza; not to be confused with Filipino longanisa. Longaniza’s main flavors are from achiote paste and orange juice, giving it a citrusy flavor. Both sausages contain enough fat once rendered out to cook and flavor the steak. The last minute of cooking, serranos and chicharron are added to the campechano, giving it heat and another textured layer of porkiness.
Ingredients
- 1 lb top sirloin, flank steak, or skirt steak cut into small cubes
- 1 lb chorizo or longaniza sausage
- 2 serrano peppers finely chopped
- 1 cup chicharron crushed
- salt and pepper to taste
Tacos
- corn tortillas
- white onion chopped
- cilantro chopped
- morita salsa
Instructions
- Crumble the sausage into a large sauté pan over medium high heat.
- Brown the sausage for 6 minutes.
- Add in the beef. Continue sautéing for 3 minutes.
- Add in the chopped serranos and crumbled chicharron. Cook for 1 more minute.
- Season with salt and pepper to taste.
Morita Chilies Salsa
Morita peppers are dried jalapeños that have been slightly smoked. They have the spiciness similar to a chipotle pepper. What’s different about this salsa is that the dried peppers and garlic are fried in olive oil then soaked in hot water for 10 minutes to further hydrate them. Then they are purred with the water they were soaked in and the oil they were fried in. This salsa reminds me of the canned chipotle abodo sauce that chipotle peppers are packed in, but less smokey in flavor.
Equipment
- Blender or food processor
Ingredients
- 4 tbsp olive oil
- 12 dried morita peppers
- 6 garlic cloves
- 1 cup hot water
- salt to taste
Instructions
- Heat up olive oil in a sauté pan over medium high heat. Fry the morita peppers and garlic for 2-3 minutes. The peppers will puff up. That’s when you know that they’re done.
- Scoop out the peppers and garlic and let them soak in a cup of hot water for 10 minutes.
- Add the peppers, garlic, soaking water, and the oil they fried in to a blender. Purée until smooth. Season with salt to taste.
