Tag: southeast asian
Thai-Style Cast Iron Butter Steak
Thai-Style Cast Iron Butter Steak
Everybody has had a steak cooked in butter, but this Thai-style butter steak takes it to another level. The steak has garlic pressed into it, then marinated in fish sauce, oyster sauce, and thinly sliced shallots. I recommend using a ribeye, strip, or top sirloin; at least 1 1/2” thick. This recipe will not work with a thin steak. The goal is to create a char from the garlic and shallots on both sides of the steak while achieving a medium rare center. I prefer using a cast iron skillet to cook the steak in. They tend to hold and maintain the heat better than other pans.
Equipment
- cast iron pan
Ingredients
- 1 ribeye, NY strip, or top sirloin 1 1/2” – 2” thick
- 8 garlic cloves thinly sliced
- 2 shallots thinly sliced
- 2 tbsp fish sauce
- 4 tbsp oyster sauce
- 4 tbsp butter
Instructions
- Press the garlic into the steak. Season with fish sauce. Pour over oyster sauce and shallots. Carefully flip over and repeat the steps. Allow to marinate at room temp for 15 minutes.
- Melt half of the butter in a cast iron skillet over high heat.
- Slide the steak onto the butter with a spatula, making sure to leave all of the garlic and shallots on the steak.
- Cook for 6 minutes. Add in the rest of the butter and flip the steak. A nice charred crust from the garlic and shallots will be on top. Cook for another 6 minutes, continuously basting the steak with the butter in the pan. This will achieve a medium rare center. Allow to rest for 10 minutes before serving.
Corned Beef Ginisang
Corned Beef Ginisang
Ginisang is the Filipino version of corned beef hash. Canned corned beef gets sautéed with potatoes, cabbage, onions, and garlic. There are numerous brands of canned corned beef; some finely ground while others are chunky. I prefer to use the chunky type to get larger chunks of the beef. Ginisang is best served with a couple of fried eggs. You’ll never buy canned corned beef hash after trying this.
Ingredients
- 2 tbsp vegetable oil
- 1 large potato peeled and diced
- 1 small onion diced
- 3 garlic cloves minced
- 1 cup cabbage chopped
- 1 can chunky corned beef
- 1/4 cup water
- salt and pepper to taste
Instructions
- Heat up the oil in a sauté pan over medium high heat. Sauté the potatoes for 6 minutes.
- Add in the cabbage, onions, and garlic. Cook for 4 more minutes.
- Add in the corned beef. Break up the large chunks. Pour in the water and cook for 5 minutes.
- Season with salt and pepper to taste.
Soy Caramel Glazed Kabocha Pumpkin
Soy Caramel Roasted Kabocha Pumpkin
I can’t say enough good things about kabocha pumpkin. They have a creamy, buttery texture and are very versatile in the kitchen. This recipe has slices of the squash roasted and glazed with a garlicky soy-caramel sauce, finished off with drizzled Thai basil oil.
Equipment
- immersion blender
Ingredients
- 1/2 kabocha pumpkin cut into 2” slices
- 2 tbsp vegetable oil
- 3 tbsp palm sugar
- 1 tbsp soy sauce
- 6 garlic cloves gently smashed
- 1/2 tsp white pepper
Thai Basil Oil
- 1/4 cup Thai basil finely chopped
- 3 tbsp vegetable oil
- 1 pinch salt
Instructions
- Heat up vegetable oil in a small sauté pan over medium heat. Sauté the garlic for 2 minutes until golden brown. Remove from the pan.
- Add in the soy sauce and palm sugar. Allow the sugar to melt.
- Add the garlic back in. Season with white pepper. Turn off the heat.
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Lay the slices of kabocha on the pan. Brush each side with the glaze. Roast for 10 minutes.
- Brush each side again with the glaze and roast for 10 more minutes.
Thai Basil Oil
- Add the oil and basil to a cup.
- Process with an immersion blender.
- Strain. Season with a pinch of salt.
