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Grilled
Thai Beef Salad
Beef
8-10 oz. strip steak, cut to desired portions
Marinate
beef in garlic oil, oyster sauce, cilantro, and
white pepper - just enough liquid to cover the
meat. Grill and julienne meat. Toss with:
Sauce
¼ c. julienned carrots
¼ c. julienned tomatoes
scallions
1 oz. fish sauce
1 oz. lime juice
garlic
chilies
palm sugar
nam prik pao
dried chilies
Greens
1 bunch Asian (or mesclun) greens
Toss
greens with nam pla vinegrette (rice wine vinegar,
ginger, garlic, fish sauce, palm sugar, and red
chilies). Place strips of meat on top of dressed
greens.
Red
Thai Curry Shrimp
with Golden Pineapple and Steamed Jasmine Rice
Serves
10
Curry Paste:
¾
c. Red Chile [Philip - three/quarters cup]
1 c. Lemon Grass (chopped)
¼ c. Galanga (young ginger) [one/quarter
cup]
1½ c. Garlic (chopped) [one and one/half
cups]
1½ c. Onion (chopped) [one and one/half
cups]
½ T. Shrimp Paste [one half tbs]
½ c. Kaffir Lime Skin [one half cup]
2 c. Olive Oil
¼ T. Toasted Coriander Seeds[one/quarter]
Purée
all ingredients. Pour mixture into a large pan
and cook it down over a low flame. Let simmer
for about 4 hours. Reserve.
Sauce:
2
c. Paste (mixture above)
4 cans Coconut Milk
4 oz. Palm Sugar
¾ c. Fish Sauce [three/quarters]
Blend
all ingredients together over low heat in a medium
pan. Simmer for 45 minutes. Reserve.
Shrimp:
Average
10 shrimp per person; recommended size is 26-30
shrimp per pound
Fresh Pineapple, about 1 tbs per person
Peel
and de-vein shrimp. Chop the pineapple into ½-inch
cubes. Heat 1 T. olive oil in a saucepan. Sauté
the shrimp over medium heat until they are almost
pink. Quickly add the sauce and the pineapple
cubes. Cook for about 5 minutes.
Assembly:
Place
4 oz. jasmine rice in the center of the plate.
Pour shrimp curry (approx. 10 shrimp per person)
on and around rice, garnish with a julienned kaffir
lime leaf.
Coconut
Roulade with Vanilla Roasted Pineapple and Mint
Syrup
Executive
Pastry Chef David Guas
Serves
6-8
Sponge
Cake
4 egg yolks
1.5 oz. granulated sugar
4 eggs white
1.5 oz. granulated sugar
3 oz. all-purpose flour, sifted
In
the bowl of an electric mixer, combine egg yolks
and 1.5 oz. sugar on high speed with the balloon
whisk attachment for 5 minutes. Set aside. In
a separate bowl, combine egg whites with 1.5 oz.
sugar on high speed with balloon whisk attachment
for about 2-3 minutes, until the whites are stiff
but not dry. With a rubber spatula, fold stiffened
whites into yolk mixture in two steps. Then fold
in flour. Spread mixture onto a greased baking
sheet lined with parchment paper. Bake in a 400-degree
oven for 3-5 minutes or until light, golden brown.
Remove from oven and allow to cool.
Coconut Pastry Cream
1¼ c. coconut milk
¼ c. sugar
½ vanilla bean
¼ c. milk
2 T. cornstarch
1 t. butter
5 egg yolks
Combine
coconut milk, sugar, and vanilla bean in a small
saucepan and warm. Combine milk with cornstarch
to make a slurry. Whisk slurry into warm coconut
milk and bring to a boil. Remove from heat. Temper
in egg yolks and return to stove, Whisk over medium
heat for about 5 minutes, until starch is cooked
out. Pour cream into a food processor and blend
on high for about 6-8 minutes. Add butter and
blend for another minute. Pur hot cream mixture
out into metal pan and press plastic wrap against
the cream so a skin does not form. Refrigerate
for a minimum of 4 hours or overnight.
Coconut Cream Cheese Icing
12 oz. butter, softened
1 lb. powdered sugar, sifted
1 lb. cream cheese, softened
¾ t. coconut extract
In
the bowl of an electric mixer, combine butter
and cream cheese and cream together on medium
speed with the paddle attachment for about 5 minutes.
Slowly add powdered sugar and coconut extract
and continue to cream mixture for about 5 minutes
or until icing is smooth. Reserve icing in an
airtight container. Leave at room temperature
for decorating cake.
Vanilla Roasted Pineapple
2 whole pineapples, trimmed and diced
½ vanilla bean
1 cinnamon stick
½ c. granulated sugar
Combine
sugar, vanilla bean, and cinnamon stick in a 2-quart
saucepan. Cook over high heat, stirring with a
wooden spoon until the sugar begins to liquefy
and caramelize. Once sugar has achieved a nice,
dark amber color, add diced fresh pineapple and
stir. Continue to cook on low to medium heat for
about 20 minutes. Reserve warm.
Mint
Syrup
½ c. mint leaves
2/3 c. light corn syrup
¼ t. peppermint extract
Bring
1 quart of water to a boil. Fill another bowl
with ice water. Blanch mint leaves in boiling
water for 15 seconds. Drain and shock in ice water.
Remove mint from water and pat dry. Combine corn
syrup and mint and puree in a blender. Let syrup
sit for 20-30 minutes. Strain syrup and add extract.
Assembly
Spread chilled pastry cream evenly over the sponge
cake and begin rolling from the wider side. Roll
as tightly as possible. With an offset spatula,
spread room temp icing evenly over the roll. Garnish
top of roulade with toasted coconut. Slice the
roll into about 6 or 8 slices. Place slice in
the middle of a plate and garnish with the warm
pineapple and the mint syrup.
TenPenh's Little TeaPot
For centuries (if not millennia), tea has been an important part of everyday life and special occasions throughout Asia. There are elaborate rituals, customs, and ceremonies for serving and drinking tea, including those in China, Japan, Taiwan, and Myanmar. At Washington's acclaimed TenPenh restaurant, you can choose from nine teas to accompany or end your meal.
TenPenh offers a taste of Southeast Asia in DC's power corridor. The diverse menu of contemporary Asian-Pacific cuisine draws inspiration from the cuisines of Vietnam, Hong Kong, Thailand, Malaysia, Japan, Singapore, and the Philippines. The tea menu is also diverse, featuring loose leaf teas, tisanes (or herbal teas), and blooming teas. All orders are freshly brewed. Loose leaf teas and tisanes are served in metal tea pots.
The loose leaf tea offerings include: Guranse, an organic black tea from Nepal with an exquisite aroma and flavor; Earl Grey, an organic Chinese black tea with oil of bergamot; and Dragon Well, a celebrated Chinese green tea with a jade color and grassy flavor. Many health benefits have been attributed to drinking tea, especially green and white teas, usually in relation to their antioxidants. While that may require further research, lingering over a pot of one of these at TenPenh is a sure cure for beverage boredom.
Tisanes are made by infusing water with herbs, flowers, fruits, and/or spices, and are often referred to as "herbal teas." At TenPenh, you can try the French Verveine, an infusion of the herb lemon verbena. The Mind and Body is brewed with lemongrass, apple, ginger, ginseng, and cinnamon, and the Tropical pot is an herbal infusion with mango, banana, and pineapple.
Perhaps most popular on the menu, are the blooming teas. White tea - the least processed tea, usually containing bud and young tea leaves - is hand tied into a bud that blossoms into a flower as it steeps on the table in a clear glass pot. Diners are delighted to watch this drink bloom before their eyes. Choices include: Beauty, a mild white tea with jasmine and lily; Modesty, a medium bodied tea with marigold; and Spirituality, a fuller bodies tea with Indian trumpet flower.
Whatever is the preference – tableside tea blossoms, herbal infusions, or green or black looseleaf teas – tip over the teapot, pour a cup, and indulge in this customary beverage at TenPenh.
TenPenh
1001 Pennsylvania Ave., NW
Washington, DC 20004
202-393-4500
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