Vietnamese-inspired Grilled Beef

Nope! Not Pho Hoa (pronounced as “Pha”) as one might expect. This noodle dish might as well be Vietnam’s national dish—hot steaming broth with beef slices and egg or rice vermicelli noodles served with fresh herbs and aromatics. The smell alone, assures me satisfaction. But I digress.

Instead, I’d like to share an evening of barbecue cookout we had on the third floor, roof top in Ho Chi Minh. We ordered beef slices, fish fillet, manila clams baked with cheese, fried spring rolls and Chinese-style fried rice.

In the middle of the table is a stove top round, somewhat flat grill, where we cooked our own food. We were served with various sauces and dips. Including one saucer that has salt and pepper with lime on the side. The salt I understand was “toasted” first.

Our interactive menu consisted of beef slices with 5-spice powder and fish fillet both in oil marinade. What I enjoyed the most were the beef slices marinated in lemongrass and chili.

I thoroughly enjoyed the food trip we had in Ho Chi Minh. While it was easy to gain weight especially since I had a checklist of must-try eating places; we walked the calories off as we went from place to place, museum to museum. Really, a strategy so we had more reasons to eat. To be honest, I don’t mind going back to Vietnam for second servings.

Now that we’re home in Manila, I decided to make a fusion dish—give it that Pinoy touch.

With my trusty mortar and pestle, I pounded away lemon grass and chili, added a little salt. I mixed with a local bbq marinade brand to make it sweet and savory at the same time. The lemon grass or tanglad gives it a delicious flavor and aroma that is unlike the usual. It is best with plain, steaming rice if you ask me.

Ingredients:
· 750gms- 1 k beef bite-size slices, sirloin- pounded with meat mallet. I have to say that pounding the meat makes it tender and absorbs more marinade. So, this is a worthwhile step.
· 8 stalks of lemongrass, just the tender, white part
· 1 piece of chili
· 1 pack of Mama Sita’s BBQ marinade, 160 ml (or your favorite Filipino –style bbq marinade)
· 1/4 – 1/2 cup vegetable oil
· Salt and pepper to taste

Get the white part of the lemongrass and pound in mortar and pestle, along with the fresh chili. If you are a chili head, then add another piece. Add the liquid BBQ marinade and oil and mix thoroughly with the meat. Chill in the ref for at least 30 minutes. I prefer it over hot iron grill because somehow it becomes watery when cooked in the pan.
I found that the marinade was completely absorbed by the meat, so every bite was perfectly packed with flavor. Should you want to stay authentic, simply used lemongrass, chili, garlic, salt and pepper and oil.

I was so excited over this that I served it to a couple-friend of ours, along with my version of Vietnamese-Filipino spring roll. Suffice to say, we had a good time enjoying our meal, exchanging plenty of stories,ideas and encouraging one another.

Ahhh, that’s in the next blog!

Fusion for Two

I find it amusing that tomorrow, we will either celebrate Valentine's Day or Chinese New Year. One is typically an intimate dinner for two and the other, a lauriat for a group. To get the best of both worlds, the eve is reserved for the romantic in me. And tomorrow, will be reserved for the gourmand in me. Not a bad deal at all.


I checked my fridge and pantry and whipped up this pasta dinner I consider a japanese-italian fusion. Wierd? Unique? But I guarantee is yummy. And absolutely simple to do.


I found a pack of enoki mushrooms,also called golden needle mushrooms. They have tiny, tiny white, shiney caps and best for me when fresh. I usually see this in Japanese restaurants wrapped in bacon or beef bacon and pan fried. Another time I had it, it was simply cooked in little butter and served as a side dish with small japanese grilled meats.


Instead of being eaten as an appetizer, I figured if it is wrapped in bacon-- it can certainly go well with a cream-base sauce for pasta, like carbonnara or al fredo. The bacon, ties the fusion concept neatly together! I served it with crispy ciabatta slathered with garlic, basil and oil. Accompanied with chardonnay-- my husband enjoyed our simple yet satisfying dinner for two.


Enoki Wrap:

• 1 pack of enoki mushrooms, cut off the roots and wash thoroughly. Drain and divide into 10-12 batches
• About 5-6 strips of bacon, sliced in half, yielding 10-12 shorter strips
  

Pasta with Cream Sauce:

• 2 cups of cooked pasta, spaghetti or fettucini
• 1 T of butter
• 6 T all-purpose cream
• 1/3 c parmesan cheese
• 1-2 T extra parmesan cheese on the side
• freshly ground pepper
• optional: thin ribbons of 2 basil leaves (chiffonade)
  

Cut your enoki mushrooms to a length of 2 inches. If you got a long one, cut the stalk in half and combine to make a thicker bunch. Simply wrap this with bacon and set aside, seam side down. You may secure with toothpicks.
Heat your pan or grill pan, then place the wraps, seam side down. Bacon shrinks and so as this cooks , it begins to tighly wrap the enoki mushrooms. You may also choose to bake especially when cooking a big batch for plenty guests. Set aside when thoroughly cooked.

In another pan, heat butter with all-purpose cream until it melts but not bubbling. Add the pasta and gingerly mix. Sprinkle 1/3 c of parmesan to evenly coat the pasta as you toss it. Sprinkle with freshly ground pepper and ribbons of basil. Split servings on 2 plates, give a final sprinkle of cheese and arrange the enoki wraps on top.

I enjoy different textures when eating, so a crusty bread for me, completes the experience.

Garlic Basil Olive Oil Bath:

• Pound about 5-6 cloves of garlic, coarsely chopped in a mortar and pestl
• Add about 6-8 leaves of basil cut into small ribbons (chiffonade)
• pinch of sea salt
• 1/4 -1/3 c olive oil
  

Slather this mixture on crusty bread like french bread or ciabatta. Grill on high heat until crunchy.

Who says you have to go out in a fancy restaurant, get upset with the traffic and the crowd? When you can enjoy dinner and wine at home. Have great conversation, kiss every now and then, dance the slow dance without music. And cap it with an indulgent Royce's chocolate.

Happy Valentine!