Posts Tagged ‘Beef’

DELICIOUS Stir Fry Pickled Mustard Greens with Beef | ឆាជ្រក់ស្ពៃសាច់គោ ឆ្ងាញ់ៗ ងាយៗ

Video Tutorial:

Originally post 12.13.10

I asked my Mother to make me a big bucket of pickled mustard greens because where she reside things are much cheaper. Pickled mustard greens can be used to make so many delicious dishes. It can be enjoyed as is with grilled or fried fish or use it to make Pickled Mustard Green Soup. I’ve made Stir-Fried Pickled Mustard Greens with Roasted Pork Belly and Pickled Mustard Green Fried Rice before. Today I share with you another dish utilizing this tasty pickled mustard greens.

Originally I wanted to do a video tutorial for this Cambodian Stir-Fried Pickled Mustard Green with Beef,​ឆារជ្រុក់ស្ពីសាច់គោ (Cha Jruk Spey Sachko) but due to gloomy Autumn weather plus my crazy sleeping pattern by the time I step in the kitchen there is hardly any natural light left. Without sufficient natural light recording is extremely challenging. This is why I settle for a blog post instead.

The secret on how to make beef tender like how they serve it up at Chinese restaurants
Slice the beef thinly across the grain and soak it in baking soda mixture. For the recipe below I used ½ teaspoon baking soda and about 1½ cup water. Soak for about 15-20 minutes then drain and rinse the beef well to remove any residue. Use paper towel to remove excess water. From here you can marinade the meat to your liking.

Cambodian Stir-Fried Pickled Mustard Green with Beef (makes 1-2 serving)
(Cha Jruk Spey Sachko) ឆារជ្រុក់ស្ពីសាច់គោ

Ingredients
½ lb. beef, thinly sliced
about 3 cups chopped pickled mustard greens
3 cloves of garlic, peel and minced
bird’s eye chili, slice lengthwise (adjust amount to your liking)
1 teaspoon sugar
1½ tablespoons fish sauce
½ tablespoon oyster sauce, optional
cilantro springs for garnish
oil for stir-frying

Method:
Get your pan nice and hot then add the oil. Swirl it around to coat the bottom of the pan.

Toss in your garlic and stir fry about 20-30 secs. It should not take long to turn golden brown. If it does, it means the oil is not hot enough.

Next add the chili if using and continue to stir fry until fragrant, about another 20-30 secs.

Add sliced beef and cook to your liking (medium, well-done). Add sugar, fish sauce and oyster sauce if using. Stir to coat.

Toss the chopped pickled mustard greens and continue to stir it for just a minute to incorporate all the flavors.

Dish out, garnish with cilantro sprigs and serve with steamed rice. ENJOY!

Cambodian Lime-Marinated Beef Salad


Here is another Classic Cambodian dish that is popular among Cambodian household. Marinated beef is tossed with fresh herbs and different vegetables. Chopped peanuts provide that extra nutty crunchy taste. My addition of jalapeños added a nice kick to every bite. It does look a bit similar to the Thai Style Larb with Beef. The addition of Pahok juice makes this distinctively Cambodian, but it’s optional.

What prompted me to make this dish was the beautiful bright red radishes that were on sale this week at the market. I’ve never worked with these beautiful things before but I bought it anyways because it was only .50 cent per bunch. Then I remembered that my Mother had use it in several of her salad recipes. I went to my cookbook collection and settled with The Elephant Walk Cookbook.

As I flipped through The Elephant Walk Cookbook I came across the recipe for Lime-Marinated Beef with Bean Sprouts and Mint. Author Longteine De Monteiro & Katherine Neustadt stated in the book “I fear that this recipe has been lost to the younger generation, and I would like to help restore it.” Her message did get across to me. My recipe is adapt loosely from this cookbook. I added a few additional ingredients, tweaked the measurements to fit my taste and also adjust my method of cooking the raw beef.

To be honest this was my very first time making it on my own plus eating this classic dish even though my Mother made had made it several times when I grew up. Mostly for my Father and his friends when they come over to practice traditional music for Cambodian weddings. This was way back in the late 80s. Now the gathering are smaller and less often. Perhaps it’s because the thought of eating raw beef doesn’t sound appealing to us kids even when we were told that it is technically cooked once it’s been cut into paper thin slice and marinated in lime juice. Still, we shook our heads and turned away. Instead we made fried eggs and poured soy seasoning sauce on top to go with our hot steamy rice. Which is what I did (again) as a back-up plan when I made this.

I was hesitant to taste my salad at first even when I used a different cooking method. But after a bite with my eyes tightly close, man oh man, it was G-O-O-D. Now I wish I had done it a long time. This dish is fairly easy to make and most of the cooking time goes to prepping. IMO, the meat can be prepared in many ways. You can grill it before making the salad or pan fry it after marinating. It’s is totally up to you. That is one of the perks of cooking your own dish.

Cambodian Lime-Marinated Beef Salad (makes 2-3 servings)
(Plear Sachko) ភ្លាសាច់គោ
adapt from The Elephant Walk Cookbook

Video Tutorial:


Ingredients
½ cup lime juice
3 tablespoons sugar
1 tablespoon small stalk lemongrass, very thinly sliced
½ tablespoon finely chopped garlic
½ lb boneless top round, sliced as thinly as possible against the grain
2 tablespoons fish sauce
2 tablespoons water
2 tablespoons Pahok juice (optional)
1 small shallot, thinly sliced
3 radishes, skin slightly peeled and thinly sliced
1 jalapeños, thinly sliced (optional)
1 cup mung bean sprouts
1/3 cup loosely packed fresh mint leaves
1/3 cup loosely packed fresh basil leaves
2 tablespoons peanuts, roasted and coarsely chopped

Method:
Partly freeze the beef to make it a bit firm. This will enable easy handling and ease of thinly slicing the beef.

Combine half of the lime juice with 1 tablespoons of sugar, the lemongrass and half of the garlic in a medium bowl. Mix well, then add the beef, tossing to coat evenly, and set aside to marinate at room temperature for 25 to 30 minutes.

Meanwhile, combine the fish sauce, water, Pahok juice (if using) and the remaining sugar in a large mixing bowl. Mix until the sugar dissolves completely, then add the remaining lime juice, shallots, and the remaining garlic. Set aside.

Drain the beef, pressing gently with your hands to remove as much liquid as possible. At this point, you can either proceed with the next step, or like me, take it another step forward by bringing about 4 cups of water to a rolling boil and then add the beef to cook for just one minute. Remove and strain. Allow it to cool to the touch and press it gently to remove excess liquid.

Return the beef to the mixing bowl and add sliced radish, jalapenos, bean sprouts, mint, basil and half the chopped peanuts. Toss well. Transfer to a serving plate. Garnish the salad with sprinkles of peanut and serve.

Cambodian Beef Noodle Soup

Merry Christmas & Happy New Year!

I’m back. :) Did anybody miss me? I know I’ve been bad. :( I haven’t post anything in over a month! This is the longest it’s been idle since I revamp my website. Blame it on the shopping season which made me wander around different stores almost daily catching deals. Or was it the cold weather which forbidden me from going into the kitchen because my fingers are cold and I don’t feel like cooking. Well, whatever it is I am here now. 😛 Wishing my readers a very Merry Christmas and a wonderful and happy New Year.

It’s officially winter and my tush is freezing! A few weeks ago we had the chill advisory and now there is a snow storm in many parts of the US. This kind of weather makes me crave for hot soup like noodles or Yao Hon (Cambodian style hot pot). My Mother and sister will be preparing Yao Hon for our family Christmas dinner but had also asked me to make and bring some Roast Pork with Crackling. I’ve made it for them a couple of times and most recently during this past Thanksgiving, I guess it was a hit. :) So, Yao Hon this Friday but for now I wanted something to keep me nice and toasty like this hot, steamy and scrumptious Cambodian Beef Noodle Soup (Kuy Teav Sach Ko Khmer) គុយទាវសាច់គោខ្មែរ.

I call it Cambodian Beef Noodle Soup because I see and taste some difference if compared to the infamous Vietnamese Beef Noodle Soup known as “Pho”. I admit that I have never made Vietnamese Pho before but have ate it numerous time. I don’t know what types of ingredients goes into making Pho but IMHO I do find the taste to be powerful, not in a bad way, but it’s like the spices used sort of dominate the broth rather than the flavors of from the beef. Growing up my Mother use very simple ingredients to make the broth and the key was to simmer for long hours so that the flavors from the beef bones are extracted and the meats become tender and juicy. Perhaps this is the same way Pho broth is made but I’m just saying that the amount of spices used in Cambodian Beef Noodle Soup is less than those used in Vietnamese Beef Noodle Soup. If anybody else notice any differences or similarities within these two noodle broth, please do share.

Awhile back I picked up a double pack of ox tail (about 3.5 lbs each) at Costco. The first packaged was used to make Beef Soup/Stew with Potatoes and Carrots and the second was tucked back in the freezer. You can use almost any types of beef bones. A great broth must be monitored by skimming off the frothy scum that rises to the top. To reduce the amount of these frothy scum, you might want to pre-boil the bones with about 8 cups of water. Discard the liquid and rinse the pre-boiled beef bones then continue with the process below.

Cambodian Beef Noodle Soup (makes 4 servings)
(Kuy Teav Sach Ko Khmer) គុយទាវសាច់គោខ្មែរ

Ingredients
12 cups of water
3 lbs of oxtail or other beef bones
5 beef bouillon cube
1 ½ lbs fresh rice noodles (if using dried noodles pre-soak in warm water for 30 minutes)
1 medium onion, peeled and quartered

Spices (add to tea/herb mesh ball)
1 star anise
½ tablespoon whole black peppercorn
½ tablespoon corriander seeds
5 cloves garlic, skin peeled and lightly mashed
2 inches of ginger, peeled and slice
1 cinnamon stick

Seasoning
1 tablespoon brown sugar
2 tablespoons fish sauce
½ tablespoon dark soy sauce

Ideas for toppings/condiments
thinly sliced round-eye beef
thinly sliced sweet onions
beef balls
hoisin sauce
siracha chili sauce
pickled jalapeños (see my recipe)
mung bean sprouts
cilantro leaves
lime juice

Method:
Bring 12 cups of water to a boil and add ox tail (or beef bones). Bring it to a boil again and add 5 beef bouillon cube, quartered onions and spices in the mesh ball followed by all the seasonings. Let it boil for 15 minutes then reduce the heat to low and simmer cover for as long as you can go, preferably 2.5 hrs or more. Check once in awhile and skim off the frothy scum that might of rise to the top. If you want to reduce the fat content you can make the stock a day ahead and refrigerate it. By the next morning the fat will harden and rise to the top. This will make it easier to scoop out with a spoon. Discard the bones and remove the mesh ball. You can also strain it for a more liquid-y broth. But be sure to reserve any meat for toppings. Allow the broth to come to a rolling boil before serving.

When you are ready to assemble your noodle bowls, bring about 8 cups of water to a boil. (Strain) Separate noodles into 4 servings. Cook noodles in a strainer in boiling water until soften about 1-2 minutes. Empty the noodles (straining all the liquid back into the pot) into serving bowl.

It is now ready to assemble. Add additional toppings of your choice. The meat such as thinly sliced beef should be lay on the top of the noodles. Most meatballs comes pre-cook so you can just throw it in the hot broth to warm it up. Ladle about 2 cups broth into each bowl, distributing the hot broth evenly to cook and warm all the ingredients. Serve immediately with garnishes and your choice of condiments.

Stir Fry Beef with Lemongrass

If you have been following my recipes you will notice that I rarely cook with beef. It’s because I prefer to cook my beef the day of purchase or within the next day. I don’t like to freeze my beef and then defrost and cook it – it’s just not the same, IMHO. So I did my grocery shopping, a fairly small one which included some meats and herbs. Barely any vegetables because they tend to go bad faster than I can get to them.

Anyhow, I went through a couple of my cookbooks to get some ideas on what I can do different with my beef. The one that interest me was a recipe from The Elephant Walk Cookbook called Stir-Fried Beef with Lemongrass (Cha Sachko Kroeung) ឆារសាច់គោគ្រឿង. I technically borrowed this book from my BFF like 3-4 years ago. One of these days I’ll return it to it’s rightful owner plus a some cook dishes from this book for her to taste. :) According to the authors Longteine De Monteiro & Katherine Neustadt this dish is an Indian-Chinese hybrid. I read the recipe through and applied the concept but tweaked the flavors and measurements accordingly to my taste. As a result, I really really love the dish! I was blown away by surprise. At first I was wary of the flavor afraid it might be too nutty and that it would not pair well with my steamed rice. I was totally wrong. The lemony flavors from the Khmer Kroeung (lemongrass paste) and the spicy jalapenos really help balance out the nutty flavor.

Stir-Fried Beef with Lemongrass
(Cha Sachko Kroeung) ឆារសាច់គោគ្រឿង
adapt from The Elephant Walk Cookbook

Ingredients
½ cup Khmer Kroeung (lemongrass paste)
¾-1 lb beef, cut into 2 inches strips
2 tablespoons fish sauce
1 tablespoon sugar
1 small onion, sliced into wedges
6 red jalapeños, quartered length-wise (substitute red bell pepper for color and a mild flavor)
4 tablespoons unsalted roasted peanuts, coarsely ground in a mortar & pestle
2 stalk green onion, cut into 2 inches & split length-wise
2 tablespoons oil for frying

Method:
Mix sliced beef with Khmer Kroeung and set aside. Use your hands to massage and work the Kroeung into the beef.

Heat oil in a pan. Depending on the size of your pan you might have to fry the beef in batches. Fry them in single layer and do not crowd them. Once you set it in the pan do not move it. Leave it there un-touch for a couple of minutes. This will ensure that you get a nice crusty brown on the beef strips. Then flip to the other side and repeat this step until all the strips are fried.

Sprinkle sugar and add fish sauce. Do a quick stir to incorporate the ingredients.

Toss in the onion, peppers and ¾ of the peanut. Give it another stir and cook for about 3 minutes until onions are soften.

Remove from heat and add green onion reserving a few for garnish and sprinkle with remaining peanuts just before serving.

Cambodian Spicy & Sour Beef Soup

Cambodian Spicy & Sour soup known in Cambodian as សម្លម្ចូគ្រឿងសាច់គោ (Somlaw Machew Kroeung Sach Ko) is one of my all time favorite Cambodian dish. It can be made with either beef or pork, although I have heard that some like to cook with fish as well. The beef tripe is optional. I like it because it adds a crunchy and chewy texture to the soup. What I do with my beef tripe is to clean it out and then pour hot boiling water directly on the tripe. Allow it to sit for a few minutes. This helps eliminate the unpleasant odor. Some people like to add a couple drops of vinegar. Then drain, wash and proceed. The authentic version use pickle-fish (pahok) however, like I had mentioned in my other post you can leave it out if you don’t like the smell or taste. Also, if you have access to Holy Basil (maress prov), I highly recommend using it. I did not have it atm, so I’m using regular basil.

Cambodian Spicy & Sour Beef Soup Ingredients

Cambodian Spicy & Sour Beef Soup
(Somlaw Machew Kroeung Sach Ko) សម្លម្ចូគ្រឿងសាច់គោ

Ingredients
1 ½ lb steak, sliced or cut into bite size pieces (you can also use other cuts of beef, pork ribs or bone-in chicken – delicious too!)
1 cup oflemongrass paste (Kroeung)
½ lb water spinach (Trokoun) stems pound with the back of your knife, cut into 2 inch lengths
2 tablespoons cream-style pickled fish (Prohok)
1 lb beef tripe, slice (optional)
4 jalapenos, slice into quarters (optional)
1 cup of basil leaves (use holy basil if you can get them)
5-6 tablespoons fish sauce
3 tablespoons knorr sour soup base
3 tablespoons sugar
water

Method:
Heat pot and add lemongrass paste. Fry until fragrant about 1-2 minutes. Add beef and half way through cooking add the creamy pickle-fish. Stir and mix well.

Next add enough water to cover about ½ inch above the meat. Bring to a boil and then reduce the heat to medium. Cook until the meat is tender about 30 minutes depending on the cut of meat.

Turn the heat back to high and add sugar, fish sauce, knorr soup base and adjust the saltiness and sourness according to taste, by varying the amount of pickled fish, and soup base.

Finally add the beef tripe, water spinach and jalapenos. Allow the soup to continue cooking for a couple of minute until the water spinach turns to an olive green color but not too soggy.

Turn off the heat and add basil leaves. Give it a quick stir then ladle to a bowl and serve with steam rice.

Tip 1: If you find that there’s too much liquid in the soup, take off the pot cover and allow the liquid to reduce.

Tip2: Only add the amount of water spinach that can be eaten in one sitting. Basically fish out all the water spinach if you are anticipate on having leftovers. This will prevent the water spinach from turning soggy when you reheat the soup. If you do reheat the leftovers, add a new bach of fresh water spinach. This will make the dish taste not only nice and fresh but more delicious because by now the meat is very tender.

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