My everyday cooking, Thai and asian recipes, cooking tips and more.
Monday, October 6, 2008
Beef with garlic and pepper ( Nua Tod Kra Tiem )
This is also an easy dish to make. Most of the stir-fry dishes are quick to make and it's healthy because it is always contained with vegetables, meat and less oil. Today I make this dish to serve with blanched carrot and broccoli (to add vitamins and fiber to the meal ) and a fried egg because my husband likes it that way. I also make hot sauce on the side for him. It contains fish sauce and dry chili powder.
You can substitute the beef with any kind of meat you like such as chicken or pork or even shrimp :).
Prepare : Beef cut into strips
Crush garlic, cilantro roots and pepper corn together using mortar and pastel or blend it together in a food processor to make a paste for the marinade. Mostly I use a few cloves of garlic and a few of cilantro roots in the same amount and a little bit of peppercorn.
Fish Sauce and Sugar for seasoning.
Cilantro and fried garlic for garnish
Cooked rice ( of course :)) to serve with the dish Let's make it :
Marinate the beef with the paste that you prepared from above, add fish sauce and sugar to taste. Don't add too much of the seasoning or it will be too salty. For beef about 1 cup , you can add fish sauce about 1 tbs at the most with 1 ts of sugar. Let marinate for 10 minutes. While waiting you can blanch vegetables or fry an egg if you wish.
Now heat the oil about 1/2 tbs just to cover the surface and when the pan is hot, put in the marinated beef and stir fry until the meat is cooked all over and golden brown. If it's too dry, add a little bit more oil at a time. Don't add water.
Now serve with rice and garnish with cilantro leaves and fried garlic. Enjoy!
Tips for making fried garlic : Heat the oil until it's warm then add the chopped garlic. The oil must be more than the garlic always to keep it from sticking to the bottom of the pan. When the garlic turns to pale yellow. Turn off the heat and let it cool down. The garlic in the oil will cook a little bit more and you will get a nice golden brown fried garlic with crunchy texture if you got it the right way :). If you put the garlic too early ( when the oil is not hot enough), you will get a mushy one but usable so don't throw it away. We can use it for soup and other dishes as well ;).