It’s finally getting cold, and this spicy coconut soup from Laos is the perfect way to warm up! It’s almost like Thai green curry, but in soup form. I drank it by itself, but you could certainly add some rice noodles or rice to make […]
I didn’t know whether to put this one in the S category, or the K category. Since I’m not posting a recipe for North Korea, I thought I’d stick it here. Bibimbap has a million different variations, but this is the one I’ve eaten my whole life. I’d take kimchi pork over bibimbap any day- but I can’t find any good kimchi, and I’m too scared to try to make it myself.
I had shaky beef in a DC restaurant a long time ago. It’s a classic Vietnamese dish of lemongrass flavored beef and vegetables. It’s my favorite Vietnamese dish. Well, except for bahn mis. And pho. And Bo luc lac. Fine, so I can’t choose my favorite. But shaky beef is definitely up there! It’s really easy to make at home- you just need good lemongrass. I love using jarred lemongrass, because every time I get fresh lemongrass (which isn’t very often), I feel pressured to make something amazing with it, and nothing is ever good enough, and I end up having to throw away spoiled lemongrass. Less pressure with the jarred stuff! I’d recommend marinating the beef, but I’m sure the world wouldn’t end if you didn’t*!
2 sirloin steaks (flank works well too!)
3 baby bell peppers
1 tablespoon jarred lemongrass
1 teaspoon sesame oil
2 tablespoons packed brown sugar
1 teaspoon ginger powder
4 garlic cloves
Start by peeling and slicing the vegetables. Please don’t peel the bell peppers. The thought of peeled bell peppers makes me extremely uncomfortable.
Slice up the steak, too,
nd then make the marinade/sauce/thing. Start by spending 10 minutes looking for a mason jar so you look artisanal. When you can’t find one, use an old pesto jar. Throw in the lemongrass,
sesame oil, sugar, ginger powder, and chopped garlic
Give it a good shakey shakey. I could’ve made this in a bowl, but then I wouldn’t be able to do any shakey shakey. If you want to make extra, just double or triple the recipe and keep the jar in the fridge. Throw it into beef, chicken, tofu, fish, or vegetables for an extra shot of flavor.
Now grab a zipper bag (if you’re marinating it), and throw in the peppers, onion, and beef.
Pour in the marinade/sauce/thing,
seal the bag, and give it a shakey shakey. Marinade it anywhere from 2-24 hours.
When you’re ready to make it, heat up some oil in a wok. You want it to be screaming hot when you add the beef!
I like to cook the beef first, and add the vegetables later. Sear the beef briefly (or beef-ly), just long enough to get some color on both sides. It’s medium rare now, which is perfect for me, but you can cook it more later if you’re one of those philistines who likes beef well done.
Remove the beef from the wok,
and throw in the vegetables.
Cook them on high, high heat- this will get them nice and crispy, and get rid of any bacteria from the raw meat. If you like, add the beef in now and shake the wok around to cook everything (that’s where the name comes from!).
When everything is cooked to your liking, serve it on top of rice, garnished with plenty of cilantro!
*Allthoseinflavor.com and the snarky proprietor behind it are in no way, shape, or form responsible for the world (or any world) ending as a result of not marinating the beef
First recipe of the Cs! This is so exciting. This curry is pretty exciting, too. See, I’m very, very, VERY allergic to shellfish, so anything with fish sauce, oyster sauce, or shrimp is a big no-no. Which is why I was so happy to find this! Plenty of flavor, no allergens. Always a good combo. I used salmon as a protein (the only fish I eat willingly), but feel free to use tofu, beef, chicken, shrimp, or just go with vegetables. Anything is good with this!
1 head garlic
4 oz ginger
2 oz cilantro
2 sticks lemongrass
1 shishito pepper
1/4 cup soy sauce
2 teaspoons coriander
2 teaspoons cumin
2 tablespoons brown sugar
24 oz coconut milk
3 salmon fillets (not shown)
Rice (not shown)
Ignore the broth. I have no idea how that snuck in there. It must have been the ghoul that lives in my attic. I saw Fantastic Beasts and Where To Find Them recently, and it’s brought a big wave of Harry Potter nostalgia back. Anyways! Start by breaking up the cloves of garlic. And don’t you little snots even think about using less! Sorry I called you little snots. Garlic is really important to me.
Once that’s peeled and diced,
give the ginger the same treatment. There’s nothing quite like the smell of fresh ginger. Did you know a slice of raw ginger with lime and pepper is the greatest cure for a cold there is? It’s quite disgusting, but it works. Quite unlike the fascist carrot. The carrot is plenty disgusting, but doesn’t work. That might get in the way of golf and committing tax fraud.
Now chop up the lemongrass! There are no words that can express how much I love lemongrass. It’s my life. Man, I need to get out more.
Peel and slice the shallot,
Once the veggies are all done,
throw them in the food process with about 1/4 cup water,
and pulse it to make a paste. It will have some lumps, but try to get it as smooth as you can.
Now heat up 1 tablespoon of oil in a wok,
and throw the paste in.
. Let it sizzle for about 4 minutes,
, and then throw in the lovely coconut milk.
Mix that in, it’ll turn an impossibly pretty light green color.
Let it bubble up,
while you sprinkle a bit of the cumin, coriander, and turmeric on the salmon. Cook the salmon all the way through,
and then return to the curry. Throw in the spices,
sugar, soy sauce,
Mix those in,
and then shred and throw in the salmon. Taste it and add salt or sugar to your taste.
It would be a good idea to have some rice on!
Serve it with some chili peppers- and enjoy this mercifully shellfish-free curry.