Steak dinner whoohoo!
Wednesday, April 22nd, 2009As most of you know, we both loooove asian food, japanese (gee NOW I miss sushi), chinese, vietnamese, korean, just can’t get enough of it but once in a while we need an aussie (or “anglo”) dinner. I don’t know how it starts but your brain ends up telling you to buy this type of food while your in the supermarket and the next thing you know is the items have been purchased and you’re planning how to cook it. The mission for us cambodian agents….. a steak dinner with fries and 2x veg on the side. If we didn’t make this I think I was going to self destruct.
Menu:
- Rump steak (Cambodian, there was aussie meat available but it was more expensive, I chose the cheap local variety)
- Mushroom and onion sauteed (gravy optional, me yes, pen no)
- Fresh fries
- Steamed carrots and long green beans
Kitchen Equipment
- 1x large fry pan
- 1x small fry pan
- 1x small pot
- 1x small toaster oven (we have no proper oven)
- 2x gas burners
Anyway we documented it and the photos are in the gallery, hope you enjoy. We did an awesome job with what we had and it looked great on the plate, but the rump was sooo chewy we couldn’t finish it. Trust us, we didn’t give up without a fight but our jaws were knackered. The Cambodian rump was disappointing, however the pork and chicken here have been great. I should have known, I saw some local cows when we drove out of town in the first weekend we were here, they looked so skinny it looked like they were carrying their rib cages on the outside. Where’s the rump in that??
Posted on Wednesday, April 22nd, 2009 at 11:44 pm under Food.
6 Responses to “Steak dinner whoohoo!”
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I understand what you’re saying about the anglo food. I couldn’t go without steak and chips for more than a couple of weeks.
I have a great tip for making chewy, cheap and nasty steak into something more pallatable.
All you need is a can/stubby of larger (has to be larger - VB, Fosters… Heineken works best), tomato sauce(a really good squeeze or two - you want quite a bit of T sauce), Worcestershire sauce (a few splashes), soy sauce(a couple of splashes), bbq sauce (a good squeeze), a few cloves of garlic (roughly chopped) and a sliced onion. Herbs like rosemary/thyme/oregano would also be good if you could get them fresh.
Mix about 250-300ml of beer with all of the ingredients into a marinade. Smash the steak with a tendoriser (or anything hard - fred’s head for example) then soak the shit, chewy steak in the marinade, cover it and put it in the fridge for 5-6 hours (no less than 4 hours).
The beer will help breakdown the fat and sinue and leave you with a tender piece of meat.
I usually BBQ the steak so it doesn’t stew in the frypan but you probably don’t have a choice.
This marinade will turn the toughest cuts of beef into the best.
Experiment with it if it’s not to your taste but beer is the key ingredient.
N.B. Don’t soak the meat for more than 6 hours or it will turn into leather. (Wine can be left overnight but not beer)
Enjoy Fred and Penny.
Timo
Ahh Tiga, I always did respect your culinary skills, even when we were teenagers. You were cooking three course meals while I was scoffing down my mums three course dinners. I’ll try the beer next time, but last night I marinated some Cambodian beef loins with garlic, seeded mustard, soy and a bit of salt and pepper. I only marinated it for about 3 hrs and they turned out nice, heaps less chewy than the rump.
I was so cut the bombers lost last week, it was on cable and I watched the second half, they dominated the 4th quarter…
I found us a venue for the big Anzac day clash tomorrow, we are going to an Aussie bar the Pickled Parrot and its on at 11:30am here. The only footy things we brought over were our stubby holders so we are taking them. Depending on who wins I may put some photos up.
Hope u guys are well
Fred, did you prettify the carrots yourself or did you buy them that way? The only time I see carrots like that is when my mum does it!!
They look nice don’t they, it brings an asian feel to the typical aussie meal lol. When I was at the market buying all the cutlery for the kitchen the lady asked me if I wanted to buy a veggie peeler. It looks like a tupperware one but wavey on one blade, straight on the other. However it only cuts wavey… it was going to be my secret weapon when having guests over for dinner so don’t tell anyone
SQUIRE’S LOFT BLOKES!