Yam Neua Recipes

Steps:

• Fried Garlic: Place fine-mesh strainer over heatproof bowl and set aside. Pour oil into a shallow pan, ½-inch deep. Set pan over high heat until oil is lightly bubbling, about 2 minutes. Meanwhile, place garlic cloves in a food processor and pulse to roughly chop. Add garlic to the oil and immediately turn heat to low. Cook 3-4 minutes, stirring the entire time to prevent garlic from burning.
• When garlic is light golden brown and the bubbling has slowed, turn off heat. Strain the garlic, reserving the flavorful oil in the bowl. Gently shake the strainer to remove as much oil as possible, then drain and cool the garlic on paper towels in an even layer. Garlic will crisp as it cools. Makes about ¼ cup fried garlic and ½ cup garlic oil. Storage: Fried garlic can be stored in a container, uncovered, at room temperature for up to 2 days. Alternatively, place into an airtight container with a silica gel packet (available online) to store for several weeks. Garlic oil can be stored in an airtight container at room temperature for up to two weeks.
• Fried Shallots: Place fine-mesh strainer over heatproof bowl and set aside. Pour oil into a shallow pan, ½-inch deep. Set pan over high heat until oil is lightly bubbling, about 2 minutes. Meanwhile, slice the shallots by peeling, cutting in half, then thinly slicing with the grain into a julienne. When the oil is bubbling, turn heat to low, add the shallots, and stir. Don't rush the process with high heat: cook, stirring and scraping the sides occasionally, adjusting the heat to maintain a gentle sizzle, 5-10 minutes.
• When the oil stops bubbling and the shallots are starting to brown but still look raw, turn off heat. The residual heat will continue cooking the shallots. Continue stirring and flipping the shallots until they are a deep golden brown and crispy, another 1-2 minutes. Strain the shallots, reserving the flavorful oil in the bowl. Cool the shallots on paper towels in an even layer. Shallots will crisp as they cool. Makes about ¼ cup fried shallots and ½ cup shallot oil. Storage: Fried shallots can be stored in a container, uncovered, at room temperature for up to 2 days. Alternatively, place into an airtight container with a silica gel packet (available online) to keep fresh for several weeks. Shallot oil can be stored in an airtight container at room temperature for up to two weeks.
• Eggplants: Preheat charcoal grill according to grill directions to medium heat, about 30 minutes. Once the coals have begun to turn gray but are still flaming, place the eggplants directly on the coals. Cook, turning frequently, until the skin has almost completely blackened and the flesh is very soft, about 4 minutes; the goal is to fully char the skin before the flesh gets mushy. When they're ready, a knife should meet almost no resistance when the eggplant is poked. Alternatively, eggplants can be roasted over the burner of a stove: turn frequently until the skin has blistered and blackened.
• Salad: Julienne the shallot into long strips, thinly slice chiles into rings, and roughly chop boiled egg. Set aside. Meanwhile, remove charred eggplant from the grill or stove. Place in a shallow bowl and cover bowl with plastic wrap to steam the eggplants for easier removal of the charred skin, 5-10 minutes.
• Dressing: In a medium saucepan over medium heat, add fish sauce, palm sugar simple syrup, lime juice, and sliced chiles. Heat the mixture just until it's warm to the touch, 15 seconds. Peel off and discard the skin of the eggplants. (It's fine to leave bits of charred skin; they will add to the smoky flavor of the dish.) Cut peeled eggplants into 1-inch pieces and place into the warm dressing. Stir gently, then stir in the julienned shallots.
• Assembly: Transfer eggplant mixture to a serving platter. Garnish with dried shrimp, chopped egg, fried garlic, fried shallot, and a few cilantro leaves. Serve.

Steps:

• Prepare grill (or preheat broiler).
• Halve tenderloin horizontally to form 2 approximately 1-inch-thick pieces. Rub both sides of each piece with black pepper, pressing it into meat.
• Grill beef on an oiled rack set 5 to 6 inches over glowing coals 5 to 8 minutes on each side for medium-rare. (Alternatively, broil beef on oiled rack of a broiler pan about 3 to 5 inches from heat 6 to 7 minutes on each side for medium-rare.) Transfer beef to a cutting board and cool 30 minutes. If desired, chill beef, loosely wrapped, at least 2 hours and up to 1 day to facilitate thin slicing. But beef across grain into very thin slices.
• In a large bowl stir together lime juice, fish sauce, sugar, and chilies until combined will (sugar should be dissolved if using).
• Add beef, shallots, scallions, coriander, and mint and toss will. Score cucumber lengthwise with tines of a fork and cut crosswise into thin slices.
• Arrange cucumber around edge of a platter and mound beef salad in center. Garnish beef with coriander sprig and serve with rice.

Steps:

• Place the steak in a dish and rub both sides with 1 teaspoon of the fish sauce, and marinate for 10 minutes. On a medium/hige charcoal grill, grill to medium rare. Slice, Combine Crushed Red Pepper, Fish Sauce, LimeJuices, Palm Sugar, Green Onions, Kafffir Lime Leaves, Mint, Shallots, Galangal, LemonGrass, and Red Grapes. Serve.

Steps:

• Prepare Cucumbers Heat vinegar, lime juice, sugar, salt and water to dissolve. Remove from heat and add cucumber and carrot. Refrigerate until ready to use. Make Table Sauce Combine all ingredients in a bowl. Stir and taste after 10 mins to adjust flavors, adding more of each ingredient as desired. Grill Steak Rub steak with oil and liberally sprinkle with salt & pepper. Direct grill over high heat to sear, about 3 mins, turn and grill another 2 mins. Meat should be rare. Remove from grill, tent with foil and let rest while assembling remaining ingredients, about 20 mins. Arrange Accompaniments Toss all ingredients except tomatoes in a large bow and spread over serving platter. To finish Bring stock, lime juice, fish sauce and sugar to a boil in a large stock pot. Remove heat. Add shallots. Slice steak into thin strips at a 45 degree angle across grain. Add any accumulated juices to stock pot. Using tongs, quickly dunk the meat, in batches, into the stock and then add to the platter. Strain cucumbers and carrots and arrange on platter. Dot with tomatoes. Drizzle remaining stock liquid over platter. Sprinkle over peanuts, sesame oil if using and lime leaf shreds. Serve passing Lime wedges and Table Sauce to spike up the flavors.

Steps:

• Start making the dressing by crushing the minced garlic and bird chili peppers together against the cutting board with the flat side of your knife to make a paste.
• Put this paste in a small bowl and add lemongrass, fish sauce, lime juice, and sugar.
• Whisk together to combine and set aside.
• To cook the steak, heat oil in a skillet over medium high heat.
• Sear the steak on one side and continue to cook 5-6 minutes.
• Turn over steak and cook for another 5 minutes or until medium rare or medium.
• Remove from heat and let stand on cutting board for 5 minutes.
• After meat has rested, slice steak very thinly.
• In a large bowl, add beef (and any juices left on cutting board), mint, shallots, cilantro and cucumber.
• Pour the dressing on top and toss gently.
• Line a serving platter with romaine leaves and pile beef salad on top.
• Serve with rice if desired.