Tag Archives: mint

Waterfall Beef

This was…salty. Tasty, but very very salty. The ingredients are:

  • Beef, steak, 2 pounds
  • Scallion, diced, 4 tablespoons
  • Mint, 1/2 cup
  • Cilantro leaves, 4 tablespoons
  • Fish sauce, 2/3 cup
  • Lime juice, 1/2 cup
  • Sesame seeds, toasted, 2 tablespoons
  • Ground thai chilis, 1 teaspoon
  • Ground roasted sticky rice, 3 tablespoons
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The ingredients.

Let’s start with the meat. The recipe calls for you to marinate it in about two tablespoons of the fish sauce. Make sure it coats both sides, and gets at least 5 minutes of marination time.

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Marination.

Next, the rice. “Ground, roasted sticky rice” – what the heck is that? Well, it’s sticky rice (which you can usually find at the normal supermarket, and if not, an Asian one) roasted in oil, and then ground. As the name suggests. You may want to add a bit of water to the pan every once in a while as you roast the rice. Make sure it ends up with that beautiful, golden-brown color.

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Roasting…

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…and roasted.

Then, you know, grind it – I used a spice grinder.

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Then ground.

Okay, back to the meat again. Place it on your grill, and grill for about 3 minutes on either side. You want it to still be a bit rare in the middle – medium rare.

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Grilling.

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Grillt.

Then bring it back inside, slice it up, and heat it in your wok.

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Wokking.

Add the fish sauce and the lime juice, and then everything else. This secondary cooking process shouldn’t take too long – anywhere from 1-5 minutes, depending on how well you like your meat cooked.

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To be wokked.

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Wokked.

And voila. Again, it was salty – for a less salty version, try using less fish sauce.

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Aljotta (Maltese Fish Stew)

I love this recipe. I’ve made it at least a dozen times over the years, and if it weren’t so expensive to make, I’d make it more often. Why is it expensive? The ingredients are:

  • Olive oil
  • Onion (large, peeled and thinly sliced)
  • Garlic (6 cloves, peeled & minced)
  • Diced tomatoes (1 large can)
  • Fish stock
  • Basil leaves (6 springs, shredded)
  • Mint leaves (6 springs, shredded)
  • Marjoram leaves (6 springs, shredded)
  • Salt (to taste)
  • Black pepper (to taste)
  • Rice (2 cups, cooked)
  • Fish (1-2 lbs)
  • Lemon juice (to taste)

Neither fish (something like cod, haddock, or tilapia works well here) nor fish stock are cheap. I’ve found that seafood stock is inferior to actual fish stock (if you can find it) and in either case, it’s hard to buy enough to avoid having to supplement the stew with some amount of water. But if money is no issue for you, just use fish stock.

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The ingredients.

The place to start is with a simple, empty pot. Then add the oil.

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Heating the oil.

Add onions and garlic and fry in the oil until soft.

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Cooking down the onions and garlic.

Stir in the diced tomatoes, and then the fish stock (if need be, you can supplement with fish bouillon, but I never have).

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Add the tomatoes…

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…and then the fish stock.

Next, tear basil and mint leaves into pieces, then add to saucepan with marjoram leaves.

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Green stuff!

The next ingredient is the fish, cut however you like (I do cubes).

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Fish!

Let that cook for a few minutes, then add the cooked rice. It’ll expand even further in the stew, so (depending on how much broth you like) you may want to add more water in.

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Rice!

Finally, season the stew with salt, pepper, and lemon juice. I usually use at least a tablespoon of each, and often more. But they’re all to taste, so you’ll need to decide for yourself : -)

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The finished product – enjoy!

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