Monday, May 14, 2012

Thai Menu

 

Enjoyed a fantastic Thai dinner tonight at our favorite restaurant – Chez Parks. 5/5 stars!

Grilled Beef Satay

Cucumber Salad

Rice

Peanut Dipping Sauce

Mango Sticky Rice

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photo credit: Cook’s Illustrated

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Grilled Beef Satay (Adapted from Cook’s Illustrated)

Ingredients
  • Basting Sauce  
  • 3/4 cup coconut milk
  • 3 tablespoons packed dark brown sugar
  • 3 tablespoons fish sauce
  • 2 tablespoons vegetable oil
  • 3 shallots, minced
  • 2 stalks lemon grass, trimmed to bottom 6 inches and minced
  • 2 tablespoons grated fresh ginger
  • 1 1/2 teaspoons ground coriander
  • 3/4 teaspoon red pepper flakes
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Beef  
  • 2 tablespoons vegetable oil
  • 2 tablespoons packed dark brown sugar
  • 1 tablespoon fish sauce
  • 1 1/2 pounds NY Strip steak, sliced on slight angle against grain into 1/4- inch thick slices
  • Disposable aluminum roasting pan
Instructions
  1. 1. FOR THE BASTING SAUCE: Whisk all ingredients together in bowl. Reserve one-third of sauce in separate bowl. (Use reserved sauce to apply to raw beef.)
  2. 2. FOR THE BEEF: Whisk oil, sugar, and fish sauce together in medium bowl. Toss beef with marinade and let stand at room temperature for 30 minutes. Weave beef onto 12-inch metal skewers, 2 pieces per skewer, leaving 1 1/2 inches at top and bottom of skewer exposed. You should have 10 to 12 skewers.
  3. 3a. FOR A CHARCOAL GRILL: Poke twelve 1/2-inch holes in bottom of roasting pan. Open bottom vent completely and place roasting pan in center of grill. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour into roasting pan. Set cooking grate over coals with grates parallel to long side of roasting pan, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
  4. 3b. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until very hot, about 15 minutes. Leave all burners on high.
  5. 4. Clean and oil cooking grate. Place beef skewers on grill (directly over coals if using charcoal) perpendicular to grate. Brush meat with one-third basting sauce (portion reserved for raw meat) and cook (covered if using gas) until browned, about 3 minutes. Flip skewers, brush with half of remaining basting sauce, and cook until browned on second side, about 3 minutes. Brush meat with remaining basting sauce and cook 1 minute longer. Transfer to large platter and serve with peanut sauce.

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Cucumber Salad (adapted from Cook’s Illustrated)
Makes about 1 1/2 cups
Ingredients
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1 cucumber, diced
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup fresh mint leaves , chopped coarse
  • 1 tablespoon fish sauce
Instructions
  1. Bring vinegar and sugar to boil in small saucepan over high heat, stirring to dissolve sugar. Transfer vinegar mixture to bowl and cool to room temperature, about 30 minutes. Stir in cucumber, red pepper, mint, shallot, and fish sauce. Refrigerate until needed.

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Rice

Using your preferred/usual method, prepare enough steamed rice (jasmine is best) for each guest to have 1 serving, plus 1/2 cup per guest for dessert recipe (see below).

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Peanut Sauce (adapted from Cook’s Illustrated)

Makes about 1 1/2 cups
Ingredients
  • 1 tablespoon vegetable oil
  • 1 tablespoon Thai red curry paste
  • 1 tablespoon packed dark brown sugar
  • 2 garlic cloves , minced
  • 1 cup regular or light coconut milk
  • 1/3 cup chunky peanut butter
  • 1/4 cup roasted unsalted peanuts , chopped
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 1 teaspoon soy sauce
Instructions
  1. Heat oil in small saucepan over medium heat until shimmering. Add curry paste, sugar, and garlic; cook, stirring constantly, until fragrant, about 1 minute. Add coconut milk and bring to simmer. Whisk in peanut butter until smooth. Remove from heat and stir in peanuts, lime juice, fish sauce, and soy sauce. Cool to room temperature.

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Mango Sticky Rice

1 mango for every 2 persons, peeled, pitted, and sliced into long strips

leftover rice (see “rice” recipe above)

leftover coconut milk from Beef Satay recipe

sugar, to taste

Warm coconut milk over medium heat in saucepan, adding sugar to taste. Spoon a serving of rice onto each plate. drizzle generously with sweetened coconut milk. Arrange 1/2 of sliced mango artfully onto plate beside rice. You can also serve this in decorative bowls, with a scoop of rice, drizzle of sweetened coconut milk, diced mango, and topped with another drizzle of the milk.

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