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Vietnam: lemongrass,
fish sauce, star anise, lime juice, Asian basil
Thailand: coconut
milk, kaffir lime, lemongrass, chilies, fish sauce,
shallots
Indonesia: coconut milk, chili sauce, tamarind,
shrimp paste, turmeric, peanuts
China: star anise, cilantro, oyster sauce,
soy sauce, ginger, tangerine peel
Japan: sesame seed, soy sauce, shiso, sake,
mirin
Korea: soy sauce, sugar, sesame seed, garlic,
green onion
In much of Southeast Asia,
scarce fuel has inspired beef dishes that cook quickly,
like Vietnamese Shaking Beef Salad and Spicy
Garlic Beef with Basil,
both stir-fry dishes that demand brief but intense
heat.
For Vietnamese
Beef Carpaccio, the meat is quickly seared, then
chilled before slicing paper thin and serving with
a Soy-Ginger Dipping Sauce, a hot/sweet/sour/salty
complement.
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Carpaccio
Past and Present:
According to John Mariani's Dictionary of Italian Food
and Drink, the owner of Harry's Bar in Venice created
carpaccio when a frequent customer told him her doctor
had forbidden her to eat cooked meat. He dressed the
paper-thin raw beef with a sauce of mayonnaise, Worcestershire
sauce, lemon juice and milk, and named the dish for
a Renaissance painter. Today's cooks often drizzle the
beef with mustard sauce and add capers, shavings of
Parmesan or white truffle. |
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Thin skirt steak is an excellent
choice for many Southeast Asian-influenced dishes,
such as Thai
Grilled Beef Salad, because the meat cooks
so quickly. Indonesia, in contrast, has a repertoire
of slow-cooked beef dishes, such as the famous Rendang,
brisket simmered in coconut milk with turmeric, chilies
and galangal. Coconut-Braised
Beef Short Ribs from the Grill with Toasted Spices
applies some of these Indonesian seasonings and methods
to short ribs, which are finished on the grill to
glaze them.
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