Originally Posted by Troll Virus

Fragrant Beef (for two, prepare 24 hours before)

2 Sirloin steaks (lean as possible)
4 tablespoons of Nam Pla (Fish Sauce)
1 tablespoon of Chinese Cooking wine (or Dry Sherry)
2 Cloves Garlic
2 teaspoons of Freshly grated Ginger.
1 heaped teaspoon of corn flour

Place your steaks in the freezer for 20-25 minutes, then remove and slice into paper thin strips at an oblique angle, cutting away from you. You should find this easy with a sharp knife. Remember to remove all fat.

Smash and finely chop the garlic, combining with the remaining ingredients to form a marinade for the beef.

Thoroughly mix the marinade through the beef, stirring at least four times over the 24 hours.

Four hours prior to cooking, remove the beef from the marinade, and drain on a wire rack while still refridgerated.

Once drained, heat groundnut oil (watch out for those with peanut allergies) until smoking, and flash fry for two minutes. Due to the thin slices you made, the beef will cook very quickly. Just avoid it sticking together in clumps

This can be served on it's own, as part of a variety of dishes, or in any lightly flavoured sauce, though be wary of adding salt, as the Nam Pla should have provided enough.

I like to steam baby sweetcorn, asparagus and other colorful veg in a bamboo steamer just before frying the beef, then serve on sticky rice.

Originally Posted by Troll Virus

Fragrant Beef (for two, prepare 24 hours before)

2 Sirloin steaks (lean as possible)
4 tablespoons of Nam Pla (Fish Sauce)
1 tablespoon of Chinese Cooking wine (or Dry Sherry)
2 Cloves Garlic
2 teaspoons of Freshly grated Ginger.
1 heaped teaspoon of corn flour

Place your steaks in the freezer for 20-25 minutes, then remove and slice into paper thin strips at an oblique angle, cutting away from you. You should find this easy with a sharp knife. Remember to remove all fat.

Smash and finely chop the garlic, combining with the remaining ingredients to form a marinade for the beef.

Thoroughly mix the marinade through the beef, stirring at least four times over the 24 hours.

Four hours prior to cooking, remove the beef from the marinade, and drain on a wire rack while still refridgerated.

Once drained, heat groundnut oil (watch out for those with peanut allergies) until smoking, and flash fry for two minutes. Due to the thin slices you made, the beef will cook very quickly. Just avoid it sticking together in clumps

This can be served on it's own, as part of a variety of dishes, or in any lightly flavoured sauce, though be wary of adding salt, as the Nam Pla should have provided enough.

I like to steam baby sweetcorn, asparagus and other colorful veg in a bamboo steamer just before frying the beef, then serve on sticky rice.

Originally Posted by Troll Virus

Fragrant Beef (for two, prepare 24 hours before)

2 Sirloin steaks (lean as possible)
4 tablespoons of Nam Pla (Fish Sauce)
1 tablespoon of Chinese Cooking wine (or Dry Sherry)
2 Cloves Garlic
2 teaspoons of Freshly grated Ginger.
1 heaped teaspoon of corn flour

Place your steaks in the freezer for 20-25 minutes, then remove and slice into paper thin strips at an oblique angle, cutting away from you. You should find this easy with a sharp knife. Remember to remove all fat.

Smash and finely chop the garlic, combining with the remaining ingredients to form a marinade for the beef.

Thoroughly mix the marinade through the beef, stirring at least four times over the 24 hours.

Four hours prior to cooking, remove the beef from the marinade, and drain on a wire rack while still refridgerated.

Once drained, heat groundnut oil (watch out for those with peanut allergies) until smoking, and flash fry for two minutes. Due to the thin slices you made, the beef will cook very quickly. Just avoid it sticking together in clumps

This can be served on it's own, as part of a variety of dishes, or in any lightly flavoured sauce, though be wary of adding salt, as the Nam Pla should have provided enough.

I like to steam baby sweetcorn, asparagus and other colorful veg in a bamboo steamer just before frying the beef, then serve on sticky rice.

Originally Posted by nutter

lol, someone deleted my recipe. :lol:

Originally Posted by nutter

lol, someone deleted my recipe. :lol:

Originally Posted by nutter

Lol, a felony Tonto mate? Big talkers. There was nothing illegal about that recipe. The irony is that this is coming from guys who talk about how to use knifes, firearms and other illegal items to kill people. A bit hypocritical innit.

Originally Posted by Mike Brewer

There's nothing illegal about knives ("knifes"...jeezus, man. 1-800-ABCDEFG: Hooked on Phonics worked for me!!) or firearms in the US. That's where we live - and where you're acting like a tick, living off our system - innit?

And regardless of the recipe, there is something illegal about making threats, direct or insinuated, against the President of the US. And your topic on hijacking airplanes is in direct violation of my post about the rules of this forum. Don't believe me? Look it up.

Originally Posted by Troll Virus

Tandoori Chicken Pittas

Allow two Pitta breads and around one and a half chicken breasts per person.

Chicken Marinade

2 Cups of plain Yoghurt.
2 Green Chillies (de-seeded if not so bold).
1 tablespoon of grated fresh root ginger.
1 tablespoon of crushed and chopped Garlic.
1 teaspoon of salt
1 teaspoon Chilli powder
1 teaspoon Cumin powder
2 teaspoons Garam Masala
2 teaspoons vinegar
2 tablespoons vegetable/sunflower oil
1/2 teaspoon red food colouring
1/2 teaspoon yellow food colouring

Combine the yoghurt, chillies, ginger and garlic into a blender until smooth.
Empty into a bowl, and then add all the remaining ingredients. Beat the mixture until it looks glossy.

Cut the chicken into inch or two inch peices and marinade in the fridge over night, turning occasionally if you have the chance.

Salad

You may have your own ideas, but I buy a premade salad, with various types of lettuce and leaf, with some red cabbage and carrot, then shred that into a bowl with cubed cucumber and vine ripened tomatoes.

Drizzle

2 cups of yoghurt
2 inches of Cucumber (finely diced)
12 good sized mint leaves (finely chopped)
1 teaspoon crushed and chopped Garlic
1 teaspoon of sugar
2 tablespoons of honey (runny honey)

I use half of the drizzle to work through the salad as a dressing, and reserve the other half to present over the finished dish.

Spread out the marinaded chicken on a baking sheet ( I cover mine in foil to make cleaning easier later) and bake in a hot oven for 20-30 minutes. About 10 minutes in, you may need to remove the tray, and drain the juices and oils, I always turn it at this point.
The finished chicken should be red, and just browning/blackening on the edges.

Lightly sprinkle your pittas with water on both sides, before placing them under a medium grill for a minute or so each side.
These should puff up/dry out a little, allowing you to open them up into pockets.

Stuff your Pittas half full of the salad mix, lay the chicken across the top, then add the drizzle across the top.

Accept kudos for gorgeous, filling, healthy meal.