Kecap manis, a key ingredient in this recipe’s marinade, is an Indonesian soy sauce that usually contains star anise, garlic, and palm sugar, giving it a slightly sweet flavour and a syrupy texture. Marinating overnight gives the beef tremendous flavour and texture. You can find Japanese cucumbers at Asian or Middle Eastern markets; substitute English cucumbers if necessary.
8 oz (225 g) beef tenderloin
7 Japanese cucumbers
1/3 cup (80 mL) kecap manis
1/3 cup (80 mL) lime juice
1 red Thai chili, finely sliced
1 Tbsp (15 mL) sesame oil
1/4 cup (60 mL) lime juice
1 or 2 fresh red chilies, finely sliced
3 Tbsp (45 mL) fresh mint, chopped
3 Tbsp (45 mL) fresh Thai basil, chopped
1 Tbsp (15 mL) fish sauce
Mix together marinade ingredients. Place beef tenderloin in non-metallic bowl, pour in marinade, and refrigerate for 2 hours or overnight. Allow meat to return to room temperature before cooking.
Heat barbecue or chargrill pan and cook beef for 7 minutes. Cook less for rare and longer for well done. Allow to cool, then finely slice into thin strips and mix with salad ingredients.
Cut off cucumber ends and cut remainder into cylinders about 1 in (3 cm) thick. Using melon baller, scoop out flesh from each slice to make a cup about 1/3 in (1 cm) deep. Fill each cup with Thai beef salad.
source: "Sanafir", alive #314, December 2008
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.