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Executive Chef Bernard Guillas Gourmet Recipes

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April 2008

Reflection:

On my last trip to Singapore, I was privileged to experience the true heart and soul of Singapore cuisine by visiting a few Hawker Centers, which is a hub for food thrill seekers. Many cuisines were represented, from Chinese, Taiwanese, Malaysian, to Indian. The fragrance of spices, herbs and nuts from around the world made my senses dizzy with happiness. One of the many specialties was satay. They all have their own characters and integrity and they all take you on a different journey. The variety of ingredients may include chicken, beef, pork, fish, lobster, shrimp and the freshest just picked vegetables. It is heaven on earth

Tip:

Soak your bamboo skewers in water or in your favorite liqueur two hours before assembly. The liqueur will scent your satay during the cooking process. Or simply use sugar cane skewers. Experiment with different nuts when making your sauce, such as macadamia, almonds and pecans. You can try a different option for the peanut sauce by straining the liquid, and then use the solids as a relish. Cook your spears just before serving to prevent drying and overcooking. Celebrate with a great mai tai and have fun!


Recipe:

"Malaysian Beef Satay"
Spicy Peanut Dipping Sauce
serves six


Spicy Peanut Sauce
1 Tbsp. peanut butter
1/4 cup rice vinegar
1 Tbsp. honey
1/2 tsp. freshly grated ginger
1 lemon, juiced
1/2 cup teriyaki sauce
1/2 tsp. sambal chili sauce
1 Tbsp. cilantro, chopped
1 Tbsp. green onions, finely chopped
2 Tbsp. sesame oil
** sea salt and freshly ground black pepper

In mixing bowl whisk peanut butter, rice vinegar, and honey together until creamy. Add remaining ingredients. Whisk well. Season to taste with salt and pepper.


Malaysian Beef Satay
2 Tbsp. grapeseed oil
1 tsp. ginger, grated
1 tsp. crushed garlic
2 tsp. brown sugar
1 Thai chili, seeds removed, sliced
1/2 tsp. shrimp paste
1 lime, juiced and zested
1/2 cup coconut milk
1 1/2 lb. lean top sirloin, cut into 1 inch cubes
12 bamboo skewers
1/2 tsp. sesame oil
2 Tbsp. cilantro, chopped
1 Tbsp. black sesame seeds
1 tsp. white sesame seeds
** sea salt and freshly ground black pepper to taste
Heat 1 tablespoon of grapeseed oil in a heavy skillet over moderate heat. Add ginger, garlic, brown sugar, chili, shrimp paste and lime juice. Cook for 1 minute, stirring constantly. Whisk in coconut milk. Bring to simmer. Remove from heat. Cool in a large bowl. Add top sirloin. Coat well. Marinate in refrigerator overnight.
Remove beef from marinade. Set aside. Thread beef onto skewers. Whisk sesame oil and cilantro to marinade. Season with sea salt and freshly ground black pepper. Heat 1 tablespoon of grapeseed in a grill pan or large skillet. Sear on all sides. Baste with marinade. Cook to desired doneness. Place on large serving plate. Sprinkle with sesame seeds. Garnish with cilantro and mint sprigs. Serve with Spicy Peanut Dipping sauce in ramekin.


 

Bon Appetit!!
Executive Chef Bernard Guillas
The Marine Room, La Jolla, California





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