Thai Steak with Mango and Pepper Salad
We've added sriracha and fish sauce to this salad from our June 1999 issue for more authentic Thai flair. Use freshly squeezed lime juice for the best flavour.
We've added sriracha and fish sauce to this salad from our June 1999 issue for more authentic Thai flair. Use freshly squeezed lime juice for the best flavour.
Cool noodles contrast with hot, succulent grilled pork loin (or use boneless chicken). You can prepare the noodles and sauce a few hours before assembly.
This dish has a spicy kick to it. However, it can be customized by adding as much or as little of the garlic chili sauce as you like. Serve with hot cooked rice or egg noodles.
Flank steak absorbs intense flavours from this marinade. Wear rubber gloves while handling chilies.
Air-chilled chicken has less moisture than chicken conventionally cooled in water during processing. Though more expensive by weight, air-chilled chicken shrinks less during cooking and has superior flavour and texture.
Thread the asparagus onto toothpicks or skewers for easy flipping on the grill.
This Chinese-style stew is wonderful served over noodles or rice. If you wish, you can add reconstituted dried shiitake mushrooms and use the soaking liquid to replace the same amount of water in the recipe. You also can make this stew with any game meat.
This one-dish meal comes together quickly, so be sure to have all of the prep finished before you start cooking. If you don't like spice, omit the chili garlic paste, or serve it as a condiment on the side. You can easily double this to make four servings.
This recipe is from our new book, The Barbecue Collection. If you can't find kecap manis, boil together 1/2 cup (125 mL) granulated sugar, 1/3 cup (75 mL) soy sauce and 2 tbsp (30 mL) fancy molasses until sugar is dissolved.
