Preamble... Earlier this week I had to pay a very rare call to a doctor's office to refill an ongoing prescription. The following day I fell ill with a very basic cold. I haven't had a visit to the doctor, nor a cold in the last 18 months. I avoid doctor/dentist visits because they are so copiously unenjoyable.
I avoid the cold, 18 times out of 19, because I use this recipe about once every two weeks. It's in my rotation...
I've talked about it before, but never with these inspiring graphics... (
Beef cooked with ginger, a Khmer recipe otherwise known as saiko cha k'nye.
Start with 5 cloves of garlic, chopped.
Have at hand and enormous piece of ginger,
And some steak. I used a 100g piece of tenderloin tonight - very lean.
Peel all that ginger, and gradually julienne each of the pieces:
Slice the beef as thinly as possible across the grain of the meat. You should aim for equal quantities of beef and sliced ginger by weight.
Then it takes about five minutes to make.
Heat 2 tbsp of oil in a wok, until quite hot. Throw in the garlic and stir-fry for a few seconds. Add the beef slices, and stir-fry the lot until the beef has mostly changed colour.
Add the ginger twigs, 2 tsp white sugar, and 2 tbsp fish sauce.
Use a fish sauce that is made in Thailand or Vietnam for best results.
Stir fry the ginger, beef, garlic, fish sauce, and sugar until the ginger begins to wilt. You want it to be cooked, and a little soft. Serve over rice and give a very generous dose of black pepper before digging in.
And if you need to pack your very old cat for travel through the post, do add a little crumpled paper to help take the edge off...
Your vantage point determines what you can see.