Elephant Walk Sweet Beef Stew Khar Saiko Kroeung Recipes

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ELEPHANT WALK SWEET BEEF STEW (KHAR SAIKO KROEUNG)



Elephant Walk Sweet Beef Stew (Khar Saiko Kroeung) image

Make and share this Elephant Walk Sweet Beef Stew (Khar Saiko Kroeung) recipe from Food.com.

Provided by MarraMamba

Categories     Stew

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 17

2 lbs boneless top round beef, cut into 1 1/2-inch cubes
1/2 cup peeled thinly sliced gingerroot (about 2 ounces)
3 dried New Mexico chiles, soaked, seeded and deveined
3 garlic cloves, coarsely chopped
1 large shallot, coarsely chopped
1/2 cup water
5 tablespoons vegetable oil
3 tablespoons sugar
2 tablespoons fish sauce
1 tablespoon mushroom soy sauce
1 teaspoon salt
1 teaspoon fresh ground pepper
1 cup chicken broth
1 cup green coconut juice
1/4 cup tamarind juice
fresh cilantro stem, for garnish
cucumber, slices

Steps:

  • Put the beef in a medium bowl. Grind the ginger slices with a mortar and pestle, adding them a few at a time until you have extracted most of the juice, or use a mini-chop to make a wet paste. Squeeze the juice from the fibers (you should have 1 1/2 to 2 tablespoons) and stir it into the beef; discard the ginger solids. Let the beef marinate for at least 10 minutes.
  • Meanwhile, make the paste: Blend all the ingredients in a blender until smooth, 2 to 3 minutes.
  • Heat the oil in a large pot over medium-high heat. Add the paste and cook, stirring occasionally, until the flavors are released, about 2 minutes. Stir in the beef, sugar, fish sauce, soy sauce, salt, pepper and broth. Bring to a boil, reduce the heat to low and simmer, partially covered, until the liquid is reduced by half, about 40 minutes.
  • Add the coconut and tamarind juices and cook for another 20 minutes. If the sauce is too thin at this point, increase the heat and reduce further; the sauce should be fairly thick.
  • Garnish with cilantro sprigs and serve with cucumber slices and rice.

ELEPHANT WALKS LOC LAC (CAMBODIAN BEEF WITH LIME DIPPING SAUCE)



Elephant Walks Loc Lac (Cambodian Beef With Lime Dipping Sauce) image

Make and share this Elephant Walks Loc Lac (Cambodian Beef With Lime Dipping Sauce) recipe from Food.com.

Provided by MarraMamba

Categories     Asian

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 20

2 pinches kosher salt
1 tablespoon sugar
1 tablespoon finely chopped garlic
1 teaspoon fresh ground black pepper
3 tablespoons soybean oil
2 lbs beef tenderloin or 2 lbs sirloin, cut into 1-inch cubes
2 teaspoons sugar
1 teaspoon salt
1/4 cup freshly squeezed lime juice
1/4 cup water
1 teaspoon fresh ground black pepper
2 teaspoons finely chopped garlic
3 tablespoons soybean oil or 3 tablespoons any vegetable oil
3 tablespoons sugar
4 tablespoons finely chopped garlic
1 1/2 teaspoons fresh ground black pepper
1/3 cup mushroom soy sauce
15 -20 young lettuce leaves, for garnish
1/4 cup thinly sliced scallion top, for garnish
jasmine rice, for serving

Steps:

  • Marinade:.
  • Combine ingredients for marinade in a baking dish or shallow bowl.
  • Marinate the beef and let sit for 15 minutes to 1 hour at room temperature, or overnight in the refrigerator.
  • Meanwhile, make Lime Dipping Sauce:
  • Stir sugar and salt into the lime juice until well dissolved. Add the rest of the
  • ingredients and mix well. Set aside at room temperature until ready to serve.
  • Saute:.
  • Heat up a large saute pan or small wok until hot; very high heat is required so
  • that the meat will cook quickly without bleeding out too much juice.
  • Add soybean oil, sugar, garlic, and black peeper and stir to caramelize for 30 seconds, being careful not to burn the garlic and black pepper.
  • Add marinated beef and stir very quickly over very high heat for 2 minutes. Add mushroom soy sauce and stir to cook
  • for another 2 minutes or so. Cook the beef to desired doneness; it's best served
  • medium-rare to medium.
  • Garnish a large plate with the young lettuce leaves. Plate the loc lac beef in the middle. Sprinkle with scallion greens. Serve with jasmine rice and Lime Dipping
  • Sauce on the side.

VIKING STEW



Viking Stew image

From Denmark ("Viking gryde") This stew was created by chef Dix in 1961, at restaurant "Viking Bøfhus" (Viking Steakhouse) in Århus, Denmark. The restaurant no longer exists, but the stew remains a classic among those who ever tried it. I found the recipe at http://www.wayne.dk and it seems (tastes) authentic. I took the liberty of translating it into English and modify it into 1) a smaller portion and 2) US/English measures. Don't be affraid of the whisky, however if you prefer or don't have it on hand, omit it. I don't really think there's a good alternative to tenderloin since the juiciness and tenderness of the meat is very important. Serve with oven roasted potatoes or rice, and garlic bread.

Provided by lars.randa

Categories     Stew

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 12

2 (1 lb) pork tenderloin
2 cups milk
1 cup heavy cream
4 ounces butter (plus additional for frying)
1/3 cup all-purpose flour
2 -3 garlic cloves, minced
1 large yellow onion, chopped
5 teaspoons Madras curry powder
3 teaspoons sweet Hungarian paprika
2 tablespoons tomato paste
2 tablespoons whiskey (Use a neutral, non-peaty blend such as J&B or JW) (optional)
salt & freshly ground black pepper, to taste

Steps:

  • Brown butter in a Dutch oven or other thick bottomed roasting pan. Add the curry powder and brown it until fragrant.
  • Add paprika powder and then the chopped onion.
  • When the onion are almost tender/clear, add the flour and bake it while stirring thoroughly. It is importaint to bake the flour thoroughly or the gravy can end up tasting like flour.
  • Add warm milk and bake it all until it thickens.
  • Add tomato paste, garlic, heavy cream and salt and pepper, and mix well. Keep the sauce warm, but do NOT allow it to boil.
  • Cut the tenderloins into stroganoff-like strips. Be sure the strips are cut crosswise! Tip: Split the tenderloin lenghwise one or two times, then cut crosswise into strips.
  • In a frying pan, brown some additional butter and quickly brown the meat. Do NOT attempt to fry too much at a time! Overcrowding the pan and you risk boiling the meat instead of browning it. The meat need just be browned - no need to fully cook it.
  • Add the browned meat to the warm sauce and let it sit for about 20 minutes to give flavor and finish cooking. Still, do NOT let it boil under any circumstances, but on the other hand it should be kept warm.
  • Finally, stir in whiskey.

Nutrition Facts : Calories 435.1, Fat 31.2, SaturatedFat 17.7, Cholesterol 154.6, Sodium 211.8, Carbohydrate 11.7, Fiber 1.3, Sugar 1.5, Protein 27.2

ELEPHANT STEW FOR A CROWD



Elephant Stew For A Crowd image

Make and share this Elephant Stew For A Crowd recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Stew

Time 3h20m

Yield 3800 serving(s)

Number Of Ingredients 3

1 elephant
2 rabbits (optional)
salt and pepper

Steps:

  • Cut elephant into bite size pieces.
  • This should take about 2 months.
  • Add enough brown gravy to cover.
  • Cook over hot fire for 3 weeks.
  • This will serve 3800 people.
  • If more are expected, the two rabbits may be added, but do this only if necessary as most people do not like to find hare in their stew.

ELEPHANT STEW



Elephant Stew image

The kids should like reading this one...it's an adaptation of a recipe from a July 1968 cookbook that was published by the local newspaper. I bought it at a garage sale and was entertained for hours by the great sounding recipes and the sponsor's ads. A new gas range, $118; a new full size refrigerator with automatic defrosting! $168... Mary Ferris had submitted a version of this recipe.

Provided by cheryl

Categories     Meat

Time P2m6D

Yield 3500 serving(s)

Number Of Ingredients 4

1 medium elephant
2 (50 gallon) containers broth
500 lbs assorted fresh vegetables, chopped
2 rabbits (optional)

Steps:

  • Cut elephant into bite-size pieces.
  • This takes about 2 months.
  • Using large kettles, simmer equal parts elephant and vegetables with enough broth to cover.
  • Cook for a couple days.
  • If more are expected add the rabbits, but do this only if necessary.
  • Most people don't like to find hare in their stew.

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