What was that I was saying the other day about returning to my Italian cooking habits? Oh right. I’ll get back to that later. For now at least let me dedicate tonight’s meal to a Mr. Sean O’Brien, in celebration of his impending trip to the Asian-Pacific region. (Wish you were here to try this kiddo!)
I visited a favorite fellow food blogger’s page last week, We Are Not Martha- and was intrigued by one of their recent entries: Coconut Braised Beef. These girls are funny, they make great food, and they live in Boston, so I feel like we get each other a bit.
Sometimes I shy away from Indian or Thai food (pretty much Asian food in general) because I don’t have the ingredients, or necessary spices and it can seem like a hefty investment to buy something for just one recipe. However, the ingredient list of this traditionally Malaysian dish seemed very straightforward and the recipe itself was pretty easy. Braise up some beef, mince up a spice paste, let it sit for two hours, et voila!!
It did take a bit pf planning though since I had to find a block of time to prepare and then let it cook for two hours. But today was the perfect day since I had eaten a late lunch while watching soccer (football? I don’t know what to call it). And by late lunch I mean half a pizza down in the North End. Yes, I went to the North End to watch the Italy game of the World Cup (predictable). But I say, why not? I wasn’t going to go to Southie to watch it.
Anyway, I digress. It was such a fragrant dish, then I took the top off the food processor I got a wave of what I’ll call, heartburn in a bowl. (You’ll see the photo over on the recipe page.) The red chiles, fresh ginger, chili powder and lime juice were all screaming for attention. It was like opening a can of fire. Literally.
It mellowed out while cooking and especially with the addition of the beef & coconut milk, but at first, I was worried I was going to be able to handle the heat. We’re still taking baby steps here in La Cucina.