Coarsely chop the Thai basil and cilantro leaves. Squeeze a tablespoon of juice from the lime half, then add the sugar and fish sauce, stirring to incorporate. Crush and mince the garlic and add to the cup. For the dressing: Stem and seed the chile pepper, then cut crosswise into very thin slices add to the cup. Drain the onion slices and discard all their liquid except for 2 tablespoons, which you’ll place in a large liquid measuring cup (for the dressing). Add to the pan and cook for about 2 minutes on each side, so the steak is pink at the centre (medium-rare 145 degrees on an instant-read thermometer). Rub the steak with a little oil, then season lightly with salt and pepper. Heat a cast-iron skillet or grill pan over high heat. Cut the onion into very thin slices, then add to the bowl, making sure they’re submerged. Meanwhile, stir together the vinegar, sugar, the 1/4 teaspoon of salt and the water in a medium bowl. Turn off the heat, cover and let the pot sit for 10 minutes. For the dish: Combine the rice, a pinch of salt and the coconut milk in a small saucepan over medium-high heat once the mixture comes to a boil, reduce the heat to medium and cook for 10 to 15 minutes, until tender and the liquid has been absorbed. For the dish: 1/2 cup plus 1 tbsp (140 mL) jasmine rice (may substitute white long-grain rice) 1/4 tsp (1 mL) salt, plus more as needed 7/8 cup (200 mL) coconut milk (from a refrigerated carton, not full-fat from a can see headnote) 3 tbsp (45 mL) plain rice vinegar 2 tsp (10 mL) sugar 2 tbsp (30 mL) water 1/4 medium red onion or 1/2 small red onion One 200-g (7-oz) piece flap meat/sirloin tip, about 3/4-inch thick (also called bavette) Sunflower oil Freshly ground black pepper 1/2 small bunch Thai basil (may substitute green/Genovese basil) Leaves from 4 to 6 cilantro stemsįor the dressing: 1 Thai (bird’s-eye) chile pepper 1 clove garlic 1/2 lime Pinch sugar 1 tbsp (15 mL) fish sauceġ.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |