INGREDIENTS

1 cup sugar

Just enough water to wet sugar

Mix well and put in a pot on fire, let boil until golden brown.  Very carefully add ½ can room temperature coconut milk ¼ cup heavy cream, whisk together and pull off the heat.

 

Once bubbling stops, put in a blender and slowly raise the speed to high (allow heat to escape) add minced garlic, ginger, lemongrass and chili (about ½ tsp of each).  Drizzle in fish sauce to taste.  Add white soy to taste.  Let caramel sit for 20 minutes and check flavors.  Add more of everything to taste (have it well balanced) strain through a fine chinois.  Keep at room temperature.

 

STEAK – NY Strip, dry aged

Mince 1 shallot, 1 garlic

¼ tsp sambal sauce

½ tsp sweet soy

Mix in a bowl and coat steak.  Let sit at room temperature for at least 30 minutes.

 

Cook steak in butter and oil until golden brown on all sides.  Spoon the fat over the steak while cooking.  Once medium rare, remove from heat and let rest for at least 5 minutes before slicing.

 

Thinly slice scallions on a bias and put into ice water to curl.  Drain well before on paper towels before garnishing top of steak.

 


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chef lisa fernandes