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- Appetizers
- Pean's Sausage Mushroom Appetizers
- Roblefko's Crab Tartlets
- Pean's Artichoke Bruschetta
- Marinated Shrimp Appetizers
- Onion Rings
- Peanut Chutney Spread
- Party Sausage Appetizer
- Main Dishes
- Healthy Main Dishes
- Vegetarian Main Dish Recipes
- Main Dish Meat Recipes
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- Main Dish Pasta Recipes
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- Vegan Main Dish Recipes
- Sides
- Pasteis de Carne
- Mozzarella Tomato
- Mrs. Truman's Mac and Cheese
- Raisin Cheese Slaw
- Parmesan-stuffed Onions
- Oven Fries
- Red Cabbage Casserole
- Desserts
- Frrrozen Hot Chocolate
- Chocolate Granita
- Drunken Strawberries
- Fennel Seed Basil Vanilla Bean Ice Cream
- Champagne Mangos with Raspberry Coulis and Cardamom Shortbread
- Cardamom Shortbread Cookies
- Apple Cobbler with Dropped Cheddar Biscuit Topping
- Beverages
- Chai Spice Tea
- Citrus Mint Crush
- Fortified Milk
- Frozen Cranberry-Coffee Refresher
- Citrus Soother
- Florida Sunshine Shake
- Cafe Mocha
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Ingredients[]
- 1 pound lean bottom round or sirloin, in one piece 6 inches in diameter
- 2 stalks fresh lemon grass or 2 tablespoons dri grass
- 2 small red chile peppers, seeded
- 2½ tablespoons sugar or honey
- 1 tablespoon nuoc mam (Vietnamese fish sauce)
- 3 tablespoons light soy sauce
Directions[]
- Cut the beef across the grain onto very thin 3 by 3 inch slices.
- If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk.
- Cut into thin slices and finely chop.
- If you are using dried lemon grass, soak in warm water for 1 hour.
- Drain and finely chop.
- Combine the chiles and sugar in a mortar and pestle and pound to a fine paste.
- Add the chopped lemon grass, sauce and soy sauce and stir to blend (if using a blender, combine all of these and blend to a very fine paste)
- Spread the paste over the beef pieces to coat both sides.
- Let marinate for 30 minutes.
- Spread out each slice of marinated beef on a large, flat wire rack or baking sheet.
- Let stand in the sun until both sides are completely dried, about 12 hours (you can also place a rack on a jelly roll pan and let the beef dry in the refrigerator for 2 days)
- Grill the beef over a medium charcoal fire or transfer the rack from the refrigerator to the middle of a preheated 400 °F oven and bake until brown and crisp, about 10 minutes.
- Serve with glutinous rice.
- Categories:
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