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 don’t know how many times I’ve tried to make Thai curry at home. Red, green, panang, massaman- I’ve tried and failed to make them all. I didn’t know what I was doing wrong! Well, yes I did. I was using Japanese and Chinese ingredients for a Thai curry. So I finally went grocery shopping and got lemongrass, Thai basil, and green chilis. You know, the tiny kind that has enough heat to burn a hole right through your tongue? Those ones. I made this very, very mild because I’m a wimp, but you can definitely increase the amount of chilis if you’re so inclined!
16 oz coconut milk
.25 oz Thai Basil
2 tablespoons oil
2 tablespoons lemongrass paste (or two stalks of lemongrass)
1 tablespoon honey
2 teaspoons cumin
2 teaspoons coriander
3 Thai green chilis
1 head of garlic
1 inch piece of ginger
3 bell peppers
½ lb tofu
Start by peeling and chopping the ginger, garlic, and a quarter of the onion.
Throw them into a food processor, and blend them up along with the Thai basil.
Slice up and seed the chilis, and throw those in with the spices. I can’t cook anything from south, east, or southeast Asia without using cumin and coriander. It just doesn’t taste right without them!
Add the honey, and lemongrass, and then blend those up with some salt. Voila! Green curry paste.
At this point, you can transfer the paste into an airtight container and keep it in the fridge for up to a week. Or you can just make it right now, because you’ve been longing, nay, aching for some good green curry and there isn’t a Thai restaurant within a 50 mile radius of you. Am I projecting? I think I’m projecting.
Pour the oil into the pan, let it heat up, and then slowly pour the curry paste in. I say slowly because the paste will sizzle and splatter like crazy when it hits the hot oil, and you don’t want green curry all up and down your arms.
Stir it around, and let it boil and bubble and toil and trouble. Let it cook for at least 5 minutes. Relatively, 5 minutes can be really fast and really slow. It goes by slow when you’re standing in front of the stove watching curry paste simmer unblinkingly. It goes by fast literally any other time.
Pour in the coconut milk- remember to give it a good shake before you pour it in. I guess shaking it isn’t necessary- it just makes it look pretty and instagram-worthy.
Slice up the bell peppers, carrots, and the other three quarters of the onions,
and throw those in too. Feel free to use any vegetables you’d like- Thai eggplant, bok choy, spinach, etc.
Roast the tofu, and then throw it into the curry. I can’t eat tofu straight outta the package. Too slimy.
Serve it hot, with rice!
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