http://www.soshiok.com/articles/12846
Make your own steak
Sun May 17 2009
Su Aziz
The New Straits Times
Fancy steak? Here's an idiot-proof way of making your own steak.
Below is a simple but nevertheless sophisticated way of presenting a steak meal. Done, the Bon Ton Langkawi style, of course! Bon Ton restaurant, as you know, started many moons ago on Jalan Stonor in Kuala Lumpur.
Now, having relocated to Langkawi, Bon Ton is more than a restaurant. It’s a boutique resort and its newly-opened Temple Tree resort is made up of refurbished antique Malaysian houses. Going back to the recipe at hand, let me share with you what I feel is Bon Ton Langkawi’s food and living philosophy — it is all about keeping it stylishly simple.
Right. Let’s get started.
There are simple components to take care of that makes up a steak meal like Bon Ton’s Nam restaurant serves. This serves one.
Meat
Firstly, you’ve to choose your cut of meat, its size and decide on whether it should be medium or medium rare — always the preferable state for a good cut.
Spinach
Then you either sautee in some oil or blanche a generous handful of spinach in salted water. There’s the vegetable taken care of!
Caramelised onions
Next, you sautee two thickly sliced onions in butter and while it sizzles, add a tablespoon of sugar and lower the fire a little. Allow for the sugar and onions to caramelise to a nice, appetising brown and you’re done.
Mash potatoes
Boil 3-4 peeled potatoes until they are soft. Mash them up and add a generous amount of butter. Then add a large splash of cream or milk to moisten it. Lastly, add salt and pepper to taste. When you’ve got all that together, you simply have to construct it all onto a plate the way you wish.
Finally, you will need the sauces to punctuate the flavours.
There are two recipes and they are also terrific with chicken and fish!
Mustard horseradish
This sauce or dip has a simple sophistication to its flavours of caramelised tanginess. At the end of each dip, there will be a tingling spiciness on your palate. It’s a great companion for your steak.
l 1 tbsp freshly grated horseradish seeds
l 1 tbsp English mustard l a dash of salt and white pepper
l 2 tbsp small capers, rinsed
l 5 tbsp roasted garlic (aioli)
l 2 tbsp Dijon mustard
l 2 tsp castor sugar
l 3 tsp tarragon leaves, chopped
Note: To make the aioli or roasted garlic, roast 2-3 garlic cloves in the oven in foil for 30 minutes.
Once that is done, squeeze the roasted garlic and mix into a paste with salt in a bowl.
Then blend with 25ml of lemon juice, two egg yolks, 40ml of white wine vinegar and a dash of white pepper.
Lastly, drizzle in 250ml of olive oil and 250ml of cooking oil. When the aioli is blended, whisk in the grated horseradish seeds, mustard, capers, tarragon and sugar.
Finally, add salt and pepper to taste. This sauce or dip will keep for a week when refrigerated.
Balsamic sauce
Every yin must have its yang. This is the mustard sauce’s yang. It enhances the tangy sweetness of the mustard sauce and adds a dramatic colour to the dish as well.
l 8 onions, chopped
l 1 tbsp ginger, chopped
l 1 tbsp of brown sugar
l ½ cup of balsamic vinegar
l 2 cups of Mirin Japanese rice wine
l 3 tbsp Thai chilli sauce
l 1 cup of oyster sauce
l rind from two oranges
Sautee the onions and ginger until brown.
Then add the sugar, balsamic, Mirin, Thai chilli sauce and oyster sauce.
Gently boil the liquids for up to 10 minutes.
Finally, add the rind zest and reduce until the sauce has thickened.
Again, this one keeps for a week when refrigerated
Make your own steak
Sun May 17 2009
Su Aziz
The New Straits Times
Fancy steak? Here's an idiot-proof way of making your own steak.
Below is a simple but nevertheless sophisticated way of presenting a steak meal. Done, the Bon Ton Langkawi style, of course! Bon Ton restaurant, as you know, started many moons ago on Jalan Stonor in Kuala Lumpur.
Now, having relocated to Langkawi, Bon Ton is more than a restaurant. It’s a boutique resort and its newly-opened Temple Tree resort is made up of refurbished antique Malaysian houses. Going back to the recipe at hand, let me share with you what I feel is Bon Ton Langkawi’s food and living philosophy — it is all about keeping it stylishly simple.
Right. Let’s get started.
There are simple components to take care of that makes up a steak meal like Bon Ton’s Nam restaurant serves. This serves one.
Meat
Firstly, you’ve to choose your cut of meat, its size and decide on whether it should be medium or medium rare — always the preferable state for a good cut.
Spinach
Then you either sautee in some oil or blanche a generous handful of spinach in salted water. There’s the vegetable taken care of!
Caramelised onions
Next, you sautee two thickly sliced onions in butter and while it sizzles, add a tablespoon of sugar and lower the fire a little. Allow for the sugar and onions to caramelise to a nice, appetising brown and you’re done.
Mash potatoes
Boil 3-4 peeled potatoes until they are soft. Mash them up and add a generous amount of butter. Then add a large splash of cream or milk to moisten it. Lastly, add salt and pepper to taste. When you’ve got all that together, you simply have to construct it all onto a plate the way you wish.
Finally, you will need the sauces to punctuate the flavours.
There are two recipes and they are also terrific with chicken and fish!
Mustard horseradish
This sauce or dip has a simple sophistication to its flavours of caramelised tanginess. At the end of each dip, there will be a tingling spiciness on your palate. It’s a great companion for your steak.
l 1 tbsp freshly grated horseradish seeds
l 1 tbsp English mustard l a dash of salt and white pepper
l 2 tbsp small capers, rinsed
l 5 tbsp roasted garlic (aioli)
l 2 tbsp Dijon mustard
l 2 tsp castor sugar
l 3 tsp tarragon leaves, chopped
Note: To make the aioli or roasted garlic, roast 2-3 garlic cloves in the oven in foil for 30 minutes.
Once that is done, squeeze the roasted garlic and mix into a paste with salt in a bowl.
Then blend with 25ml of lemon juice, two egg yolks, 40ml of white wine vinegar and a dash of white pepper.
Lastly, drizzle in 250ml of olive oil and 250ml of cooking oil. When the aioli is blended, whisk in the grated horseradish seeds, mustard, capers, tarragon and sugar.
Finally, add salt and pepper to taste. This sauce or dip will keep for a week when refrigerated.
Balsamic sauce
Every yin must have its yang. This is the mustard sauce’s yang. It enhances the tangy sweetness of the mustard sauce and adds a dramatic colour to the dish as well.
l 8 onions, chopped
l 1 tbsp ginger, chopped
l 1 tbsp of brown sugar
l ½ cup of balsamic vinegar
l 2 cups of Mirin Japanese rice wine
l 3 tbsp Thai chilli sauce
l 1 cup of oyster sauce
l rind from two oranges
Sautee the onions and ginger until brown.
Then add the sugar, balsamic, Mirin, Thai chilli sauce and oyster sauce.
Gently boil the liquids for up to 10 minutes.
Finally, add the rind zest and reduce until the sauce has thickened.
Again, this one keeps for a week when refrigerated
