Elephant Walk Sweet Beef Stew Khar Saiko Kroeung Recipes

ELEPHANT WALK SWEET BEEF STEW (KHAR SAIKO KROEUNG)

Steps:

• Put the beef in a medium bowl. Grind the ginger slices with a mortar and pestle, adding them a few at a time until you have extracted most of the juice, or use a mini-chop to make a wet paste. Squeeze the juice from the fibers (you should have 1 1/2 to 2 tablespoons) and stir it into the beef; discard the ginger solids. Let the beef marinate for at least 10 minutes.
• Meanwhile, make the paste: Blend all the ingredients in a blender until smooth, 2 to 3 minutes.
• Heat the oil in a large pot over medium-high heat. Add the paste and cook, stirring occasionally, until the flavors are released, about 2 minutes. Stir in the beef, sugar, fish sauce, soy sauce, salt, pepper and broth. Bring to a boil, reduce the heat to low and simmer, partially covered, until the liquid is reduced by half, about 40 minutes.
• Add the coconut and tamarind juices and cook for another 20 minutes. If the sauce is too thin at this point, increase the heat and reduce further; the sauce should be fairly thick.
• Garnish with cilantro sprigs and serve with cucumber slices and rice.

ELEPHANT WALKS LOC LAC (CAMBODIAN BEEF WITH LIME DIPPING SAUCE)

Steps:

• Marinade:.
• Combine ingredients for marinade in a baking dish or shallow bowl.
• Marinate the beef and let sit for 15 minutes to 1 hour at room temperature, or overnight in the refrigerator.
• Meanwhile, make Lime Dipping Sauce:
• Stir sugar and salt into the lime juice until well dissolved. Add the rest of the
• ingredients and mix well. Set aside at room temperature until ready to serve.
• Saute:.
• Heat up a large saute pan or small wok until hot; very high heat is required so
• that the meat will cook quickly without bleeding out too much juice.
• Add soybean oil, sugar, garlic, and black peeper and stir to caramelize for 30 seconds, being careful not to burn the garlic and black pepper.
• Add marinated beef and stir very quickly over very high heat for 2 minutes. Add mushroom soy sauce and stir to cook
• for another 2 minutes or so. Cook the beef to desired doneness; it's best served
• medium-rare to medium.
• Garnish a large plate with the young lettuce leaves. Plate the loc lac beef in the middle. Sprinkle with scallion greens. Serve with jasmine rice and Lime Dipping
• Sauce on the side.

ELEPHANT STEW

Steps:

• Cut elephant into bite-size pieces.
• This takes about 2 months.
• Using large kettles, simmer equal parts elephant and vegetables with enough broth to cover.
• Cook for a couple days.
• If more are expected add the rabbits, but do this only if necessary.
• Most people don't like to find hare in their stew.

GINGER PORK WITH PEANUTS ELEPHANT WALK

Steps:

• Heat the oil in a large skillet over medium-high heat and fry the garlic and shallots until crisp and brown but not burned, about 30 seconds. Remove with a slotted spoon and set aside.
• In the same pan, brown the pork, breaking it apart as it cooks, about 3 minutes. Stir in the tamarind juice, sugar and salt. Stir in the fried garlic and shallots and the ginger. Lower the heat to medium and cook for 3 minutes more, or until the liquid has almost evaporated. Stir in the peanuts. Remove from the heat and set aside.
• If you want to make little packets, dip the spinach leaves in boiling water to blanch and lay out on a towel to drain. Place a teaspoonful of the pork mixture in the center of each leaf, and fold over both sides of the leaf and then fold the top and bottom over. Arrange seam side down on a platter. If you decide to forgo the packets, put the pork mixture in a serving bowl and garnish with cilantro and red peppers. Serve warm or at room temperature with Crispy Rice.

ELEPHANT STEW FOR A CROWD

Steps:

• Cut elephant into bite size pieces.
• This should take about 2 months.
• Add enough brown gravy to cover.
• Cook over hot fire for 3 weeks.
• This will serve 3800 people.
• If more are expected, the two rabbits may be added, but do this only if necessary as most people do not like to find hare in their stew.