My blog is burning, if a bit late, with Beef Satay Tartine
Beef satay, cucumber salad, and peanut sauce tartine.
Ur...I forgot to burn my blog. In fact, it was burnt last weekend, on Sunday morning after my exhausting and exhilarating Thai feast Saturday night, using leftover satays, peanut sauce, and freshly made cucumber salad.
I meant to post it last night after I returned from my ski trip to Tahoe, but I came home barely able to walk with a lame knee. Well, the knee had already been lame, since my unfortunate run-in with a tree some years ago, but I re-lamed it yet again on a suicidal, if entirely unintentional, mission out of bound at Kirkwood. Needless to say, I wasn't in much of a mood to blog anything last night.
Anyway, here it is, my “My Blog Is Burning” submission. Désolé d'avoir été en retard, Clotilde.
I started with a Pain Campagne purchased from Della Frattoria at the Ferry Plaza Farmer's Market, layered it with a freshly tossed cucumber salad, spread with a little Thai peanut sauce and topped with sliced beef satays.
In Thailand, satays are served with peanut sauce, cucumber salad, and often a few slices of white toast. I grew up eating them like a mini sandwich all the time, so I thought I would turn them into a tartine with a decidedly Thai taste in honor of the second edition of "My Blog Is Burning!".
1 pound of beef, tenderloin or skirt steak
coconut cream ¾ cup
lemongrass, chopped finely 1 ½ tbsp
galangal, peeled and chopped finely 1 tsp
shallot, chopped finely 1 tbsp
garlic, chopped 1 clove
whole cumin 1 tsp
whole coriander seeds 2 tsp
curry powder 1 tbsp
fish sauce 4 tbsp
1. Dry roast cumin and coriander seeds in a pan over moderate heat until fragrant, then add to a mortar.
2. Pound lemongrass, galangal, shallot, garlic, cumin and coriander together until they resemble a fine paste, add the curry powder and mix well.
3. Add the paste, coconut cream, and fish sauce and stir until well mixed.
4. Slice the beef into slices about 1 inch wide and 4 inches long.
5. Mix the meat and marinade together well, set aside to marinade in the fridge for at least 6 hours.
6. Thread each piece of the meat into a skewer, then grill until just done. Do not over-cook the satays or they will be very dry.
Thai Peanut Sauce
Massaman curry paste 2 tbsp
Coconut milk 1 ½ cups
Peanut butter ¾ cup
Palm sugar, to taste
Fish sauce, to taste
1. Heat the coconut milk and massaman curry paste together until the coconut milk begin to break, forming a red oily layer on top, the add peanut butter, let the mixture cook for a while until thicken, adding more coconut milk if needed
2. Season with palm sugar and fish sauce, depending on what kind of peanut butter you use, this will vary a lot. Use your own taste, the flavor should be sweet, salty, with a little spicy edge at the end.
Easy Cucumber salad
Thai chicken sauce (I use Mae Ploy brand)
Toss the cucumbers and a little bit of shallots together with the chicken sauce, garnish with cilantro.