Now I know that Thai food has been around for a long time and almost everyone I know likes it. But still, I rarely venture into that direction of cooking and I’m not sure why. I think I’m always a bit worried that my dad isn’t going to like it. You see, my dad is very conventional with his tastes. I think he’s at his happiest when I serve him garlic-butter Spaghetti. So adding ginger, lemon grass and the like to a dish might give him the fright of his life.
While I was grilling the steaks and making the dressing, I asked my younger brother to come have a taste and he said that the dressing was the best dressing he has ever tasted. I really trust my brother’s taste buds, they have never let me down before and he is always brutally honest. So I knew I was on to a winner.
Then my dad got home and told me that the steaks were way undercooked and not medium rare at all. Actually, on the photo they don’t even look medium rare, but let me assure you, they were VERY pink! I explained to him calmly that I wanted them to be rare. He proceeded to microwave his portion a bit to get rid of the ‘blood and rawness’. Neither of those were present but my dad was dead certain that a good veterinarian could pull this poor cow through. I, on the other hand thought it was perfect. If you also like your steak gray and dry, like my dad, well, first of all, shame on you! And second of all, just grill your steaks a bit longer. I literally grilled these for about 5 minutes a side and they were THICK steaks.
For the actual salad, I used lettuce, peppers, bean sprouts and carrots but you can substitute any of these. I am not sure with what though, it’s not like Feta & olives would go with the dressing but who knows? Give it a shot!
Question 3: What nutty legume accounts for one sixth of the world’s vegetable oil production?
For the first two questions see the previous two posts. Send all three answers to [email protected] to stand a chance to win a copy of “Favourite Mince Recipes”
2 large rump steaks
3 garlic cloves
3cm (1.18 inches) piece of ginger, peeled and roughly chopped
1-2 chillies, roughly chopped (add as many as you can handle)
juice of 1 lemon
2tbsn fish sauce
3tbsn soy sauce
1/2 cup vegetable oil
1 cup lettuce per person
2 cups peppers, finely sliced
2 large carrots, finely sliced
1 packet bean sprouts
1 packet sugar snap peas, finely sliced
- For the steaks, drizzle with some soy sauce and sprinkle with cracked black pepper. Grill to y our liking. Allow to rest and come to room temperature while you make the dressing and salad.
- For the dressing, bash the garlic, ginger, chillies and sugar in a pestle & mortar until a thick paste is formed. Add the lemon juice, fish sauce and soy sauce and mix well. Stir in the oil.
- To assemble the salad. Place the lettuce and other vegetables on a plate, cover with the sliced steaks and drizzle over the dressing.