Cookbook Used: The Complete Book of Modern Asian
Author: The Australian Women's Weekly
March has been a crazy month, hence the lack of blog posts. It all seems to be happening, and because I'm designing and producing alot of things for the Grand Prix which is at the end of the month, I'm pretty damn tired when I get home; so I don't really want to spend much time in the kitchen!
The Cookbook Challenge makes me get into the kitchen at least once a week, it's just a matter of finding a night to cook on! The book from this week is actually my Mum's; but truth be known, I probably would have bought it anyways. I don't own any cookbooks that are specifically Vietnamese, so I thought I could trust the AWW to bring me the goods.
I didn't have any ground bean sauce. I looked in 3 different supermarkets and an Asian grocery store. So we settled on a black bean and garlic sauce. Luckily for me, it tasted fantastic, and Hamsely was most impressed!
Incredibly easy to make; I'm glad we have the cookbook challenge, as I'm not too sure if and when I would have made this recipe.
Aromatic Vietnamese Beef Curry
Australian Women's Weekly
Get your hands on:2 tablespoons peanut oil
800g beef strips
1 medium brown onion (150g), chopped finely
3 cloves garlic, crushed
1 fresh long red chilli, chopped finely
10cm stick fresh lemon grass (20g) chopped finely
1 star anise
1 cinnamon stick
4 cardamon pods, bruised
350g snake beans, cut into 4cm lengths
2 tablespoons ground bean sauce
2 tablespoons fish sauce
1/2 cup coarsely chopped fresh corriander
1/2 cup (40g) toasted almond flakes
1. Heat half of the oil in wok; stir-fry beef, in batches, until browned. Cover to keep warm.
2. Heat remaining oil in wok; stir-fry onion until soft. Add garlic, chilli, lemon grass, star anise, cinnamon, cardamon and beans; stir-fry until beans are tender. Discard star anise, cinnamon and cardamon.
3. Return beef to wok with sauces; stir-fry until heated through. Remove from heat, stir in coriander and nuts.