PALATEZ

Meal Type: Lunch

  • Marinated Beef BBQ

    Prepare Beef (Time: 0-40 minutes):

    Partially freeze 600g beef sirloin or ribeye for 30-40 minutes until firm but not solid.

    Slice against grain into paper-thin slices (?-inch thick). Place in large bowl.

    Make Marinade (Time: 40-50 minutes):

    Blend 1/2 Asian pear (peeled, cored), 1/2 onion, 5 garlic cloves, 1-inch ginger until completely smooth.

    In bowl, combine pear puree with 1/2 cup soy sauce, 3 tbsp sugar, 2 tbsp sesame oil, 1 tsp black pepper. Whisk until sugar dissolves.

    Marinate (Time: 50 minutes + 2 hours):

    Pour marinade over beef. Mix thoroughly with hands until all slices are coated.

    Cover, refrigerate minimum 2 hours, preferably overnight (up to 24 hours).

    Cook (Time: 2 hours 0-15 minutes):

    Heat large skillet, grill pan, or outdoor grill to high heat.

    Cook in batches without overcrowding: 2-3 minutes per side until caramelized and cooked through.

    Do not overcook or beef will become tough.

    Garnish and Serve (Time: 2 hours 15-20 minutes):

    Sprinkle with 1 tbsp toasted sesame seeds and chopped scallions.

    Serve immediately with steamed rice, lettuce leaves (for wrapping), and side dishes.

  • Som Tum (Green Papaya Salad)

    1. **Prepare papaya:** Peel the green papaya using a vegetable peeler. Using a sharp knife or mandoline, shred the papaya into thin, long strands. Place in a large bowl of cold water with ice cubes to keep crisp while preparing other ingredients.2. **Make dressing:** In a small bowl, combine lime juice, fish sauce, palm sugar, and tamarind juice (if using). Stir until sugar dissolves. Taste and adjust the balance of sour, salty, and sweet to your preference.3. **Pound aromatics:** Using a mortar and pestle (traditional method), pound the garlic and chilies into a rough paste. If you don’t have a mortar, mince finely.4. **Bruise vegetables:** Add long beans to the mortar and pound lightly to bruise them (or use the back of a knife). Add tomato halves and pound gently just until they release some juice but remain intact.5. **Combine in mortar:** Drain the papaya well and add to the mortar along with soaked dried shrimp and peanuts. If your mortar is small, you may need to transfer everything to a large mixing bowl.6. **Mix thoroughly:** Add the prepared dressing. Using two large spoons or salad tongs, toss and mix everything together vigorously for 1-2 minutes to ensure the dressing coats every strand and the flavors meld.7. **Taste and adjust:** Taste and adjust seasoning if needed – more lime for sourness, fish sauce for saltiness, or sugar for sweetness.8. **Serve immediately:** Transfer to a serving plate. Garnish with extra peanuts and Thai basil leaves if using. Serve immediately while fresh and crisp.

  • Glass Noodle Stir-fry

    Prepare Noodles (Time: 0-15 minutes):

    Bring large pot of water to boil. Add 200g sweet potato starch noodles (dangmyeon).

    Cook 7-8 minutes until tender but still chewy (al dente texture).

    Drain, rinse with cold water to stop cooking. Drain well.

    Using kitchen scissors, cut noodles into manageable lengths (about 6-8 inches).

    Toss with 1 tbsp sesame oil to prevent sticking. Set aside.

    Prepare Vegetables (Time: 15-30 minutes):

    Carrot: Julienne 1 carrot. Sauté in 1 tsp oil with pinch of salt 2 minutes. Set aside.

    Onion: Thinly slice 1 onion. Sauté 3 minutes until translucent. Set aside.

    Bell pepper: Julienne 1 red bell pepper. Sauté 2 minutes. Set aside.

    Spinach: Blanch 100g spinach 30 seconds. Rinse, squeeze dry. Season with 1/2 tsp sesame oil, pinch of salt.

    Mushrooms: Slice 5 shiitake mushrooms. Sauté with 1 tsp soy sauce 3 minutes. Set aside.

    Prepare Beef (Time: 30-40 minutes):

    Thinly slice 150g beef (sirloin or ribeye).

    Marinate with 1 tbsp soy sauce, 1 tsp sugar, 1 tsp sesame oil, 1/2 tsp black pepper for 15 minutes.

    Sauté 3-4 minutes until cooked through. Set aside.

    Combine (Time: 40-50 minutes):

    In large mixing bowl, combine noodles with 3 tbsp soy sauce, 2 tbsp sugar, 2 tbsp sesame oil. Mix well.

    Add all cooked vegetables and beef.

    Add 4 minced garlic cloves.

    Using hands or tongs, gently toss everything together until evenly distributed.

    Final Touch (Time: 50-55 minutes):

    Taste and adjust seasoning with more soy sauce or sugar if needed.

    Sprinkle with 1 tbsp toasted sesame seeds.

    Serve (Time: 55-60 minutes):

    Can be served warm, at room temperature, or chilled.

    Garnish with additional scallions if desired.

  • Massaman Curry (Gaeng Massaman)

    1. **Prepare beef:** Pat beef cubes dry with paper towels. Season lightly with salt and pepper.2. **Sear beef:** Heat 1 tablespoon oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, brown the beef on all sides (about 3-4 minutes per batch). Remove and set aside.3. **Fry curry paste:** In the same pot, add a little more oil if needed. Reduce heat to medium. Add Massaman curry paste and fry for 2-3 minutes, stirring constantly, until fragrant.4. **Add coconut milk:** Pour in about 1/2 cup of the thick coconut cream from the top of the can. Cook, stirring, for 2-3 minutes until the oil starts to separate.5. **Return beef and add aromatics:** Return beef and any accumulated juices to the pot. Add cardamom pods, cinnamon stick, and bay leaves. Stir to coat beef with the curry mixture.6. **Simmer beef:** Pour in remaining coconut milk and beef stock. Bring to a gentle simmer. Cover and cook on low heat for 60-70 minutes until beef is tender but not falling apart.7. **Add vegetables:** Add potatoes and onion wedges. Continue simmering uncovered for 20-25 minutes until potatoes are tender.8. **Season:** Stir in fish sauce, tamarind paste, and palm sugar. Simmer for another 5 minutes to allow flavors to meld. Add roasted peanuts.9. **Finish:** Remove from heat. Stir in lime juice. Taste and adjust seasoning if needed.10. **Serve:** Remove whole spices if desired. Garnish with fresh cilantro. Serve hot with jasmine rice.

  • Kimchi Stew

    Ingredient Prep (Time: 0-10 minutes): Cut 200g pork belly into 1/2-inch cubes. Cut 2 cups well-fermented (sour) kimchi into bite-sized pieces, reserving any liquid. Slice 1 onion, chop 2 green onions (separate white and green parts), mince 2 garlic cloves. Cut 1 block firm tofu into 1-inch cubes.

    Render Pork Fat (Time: 10-15 minutes): Heat heavy pot over medium-high. Add pork belly, cook 5 minutes until fat renders and meat starts to brown. Do not drain fat.

    Sauté Vegetables (Time: 15-20 minutes): Add kimchi and onion to pot. Stir-fry 5 minutes until kimchi softens and onions become translucent.

    Add Seasonings (Time: 20-21 minutes): Add 1 tbsp gochugaru, 1 tbsp gochujang, 2 tsp soy sauce, 1 tsp sugar, minced garlic. Stir 1 minute until fragrant.

    Simmer (Time: 21-36 minutes): Add 2 cups anchovy broth (or water) and reserved kimchi juice. Bring to boil, reduce heat to medium-low, simmer 10 minutes.

    Add Tofu (Time: 36-41 minutes): Gently add tofu cubes. Simmer 5 more minutes.

    Finish (Time: 41-42 minutes): Add green onions and drizzle with 1 tsp sesame oil. Taste and adjust seasoning.

    Serve: Ladle into individual stone bowls (ttukbaegi) if available. Serve immediately with rice.

  • Tom Kha Gai (Coconut Chicken Soup)

    1. **Prepare aromatics:** Bruise lemongrass stalks by hitting them with the back of a knife. Cut into 2-inch pieces. Thinly slice galangal. Tear kaffir lime leaves.2. **Infuse broth:** In a medium pot, heat vegetable oil over medium heat. Add lemongrass, galangal, and kaffir lime leaves. Sauté for 1-2 minutes until fragrant.3. **Add liquids:** Pour in chicken stock and bring to a gentle simmer. Cover and let simmer for 10 minutes to infuse flavors.4. **Cook chicken:** Add thinly sliced chicken to the simmering broth. Cook for 5-7 minutes until chicken is just cooked through.5. **Add coconut milk:** Reduce heat to medium-low. Add coconut milk, stirring gently. Do not boil vigorously after adding coconut milk to prevent curdling.6. **Add vegetables:** Add mushrooms, onion slices, and tomato wedges. Simmer for 3-4 minutes until vegetables are tender but still have some bite.7. **Season:** Stir in fish sauce, palm sugar, and lime juice. Taste and adjust – should be balanced between creamy, sour, salty, and slightly sweet.8. **Add final aromatics:** Add crushed chilies (adjust for heat), cilantro, and Thai basil if using. Stir and cook for 1 more minute.9. **Serve immediately:** Ladle into bowls, making sure each serving gets chicken, mushrooms, and aromatics. Garnish with extra cilantro. Serve hot.

  • Soybean Paste Stew

    Make Broth (Time: 0-15 minutes): In saucepan, combine 3 cups water, 6 dried anchovies (heads removed), 1 piece dried kelp (5x5cm). Bring to boil, simmer 10 minutes, strain. Discard solids.

    Prep Ingredients (Time: 15-25 minutes): Cut 200g beef sirloin into 1/2-inch cubes. Cut 1 zucchini and 1 potato into 1/2-inch cubes. Slice 1 onion, chop 2 green onions (separate white and green), mince 4 garlic cloves, slice 2 fresh chili peppers. Cut 1 block firm tofu into 1-inch cubes.

    Sauté Beef (Time: 25-28 minutes): Heat heavy pot over medium-high. Add beef, sauté 3 minutes until no longer pink.

    Sauté Aromatics (Time: 28-30 minutes): Add onion and minced garlic, sauté 2 minutes until fragrant.

    Add Broth and Paste (Time: 30-32 minutes): In a small bowl, mix 3 tbsp doenjang and 1 tbsp gochujang with 1/2 cup broth until smooth. Add to pot with remaining broth.

    Cook Potato (Time: 32-42 minutes): Add potato cubes. Bring to boil, reduce heat, simmer 10 minutes until potatoes are almost tender.

    Add Vegetables and Tofu (Time: 42-47 minutes): Add zucchini and tofu. Simmer 5 minutes.

    Finish (Time: 47-49 minutes): Add green onions and chili peppers. Simmer 2 more minutes.

    Serve: Ladle into bowls. Serve hot with rice and other banchan.

  • Thai Fried Rice (Khao Pad)

    1. **Prep rice:** Break up any clumps in the cold rice with your fingers so grains are separate. This is crucial for good fried rice.2. **Make sauce:** In a small bowl, combine fish sauce, soy sauce, oyster sauce, sugar, and white pepper. Stir until sugar dissolves. Set aside.3. **Stir-fry aromatics:** Heat 1 tablespoon oil in a wok or large skillet over high heat until smoking. Add garlic and onion, stir-fry for 30-45 seconds until fragrant and starting to brown.4. **Cook chicken:** Add chicken pieces and stir-fry for 3-4 minutes until cooked through and lightly browned.5. **Cook eggs:** Push chicken and aromatics to one side of the wok. Add remaining 1 tablespoon oil to the empty space. Crack eggs directly into the oil and scramble quickly until just set but still moist (about 30 seconds).6. **Add rice:** Add the cold rice to the wok. Using a spatula, break up any remaining clumps and stir-fry for 2-3 minutes until rice is heated through and grains are separate.7. **Add sauce and vegetables:** Pour the prepared sauce evenly over the rice. Add frozen peas and carrots. Stir-fry vigorously for 1-2 minutes until everything is well combined and the rice has absorbed the sauce.8. **Finish:** Add most of the sliced spring onions (reserve some for garnish). Toss for another 30 seconds.9. **Serve:** Transfer to serving plates. Garnish with remaining spring onions, cilantro, cucumber slices, and tomato if using. Serve immediately with lime wedges on the side.

  • Soft Tofu Stew

    Make Broth (Time: 0-10 minutes): In saucepan, combine 3 cups water, 6 dried anchovies (heads removed), 1 piece dried kelp. Bring to boil, simmer 10 minutes, strain.

    Prep Ingredients (Time: 10-20 minutes): Thinly slice 100g pork belly or beef. Chop 1 onion, slice 2 green onions, mince 3 garlic cloves. Clean 100g clams or shrimp (if using).

    Heat Pot (Time: 20-22 minutes): Heat stone pot (ttukbaegi) or heavy pot over medium-high. Add 1 tbsp vegetable oil.

    Sauté Meat (Time: 22-24 minutes): Add pork, sauté 2 minutes until lightly browned.

    Sauté Aromatics (Time: 24-25 minutes): Add onion and garlic, sauté 1 minute.

    Add Gochugaru (Time: 25-26 minutes): Add 2 tbsp gochugaru, stir 30 seconds until fragrant.

    Add Liquid (Time: 26-31 minutes): Add broth and 1 tbsp soy sauce. Bring to boil.

    Add Tofu and Seafood (Time: 31-36 minutes): Add clams/shrimp. Squeeze soft tofu directly from tubes into pot. Gently stir to combine. Simmer 5 minutes until clams open.

    Add Egg (Time: 36-37 minutes): Crack 1 egg into center. Add green onions and 1 tsp sesame oil.

    Serve: Bring pot to table while still bubbling. Serve immediately with rice.

  • Ginseng Chicken Soup

    Soak Rice (Time: 0-60 minutes): Rinse 2 cups sweet rice (chapssal) until water runs clear. Soak in water 1 hour, drain.

    Prepare Chickens (Time: 60-70 minutes): Clean 2 small whole chickens (about 500g each). Remove any excess fat from cavity. Rinse inside and out, pat dry.

    Prepare Stuffing (Time: 70-80 minutes): Soak 4 dried ginseng roots in warm water 10 minutes. Soak 10 dried jujubes in warm water 10 minutes. Peel 4 fresh chestnuts. Have 8 garlic cloves ready.

    Stuff Chickens (Time: 80-90 minutes): For each chicken: Stuff with 1/2 cup drained rice, 2 jujubes, 2 chestnuts, 4 garlic cloves, 1 ginseng root.

    Close Openings (Time: 90-100 minutes): Use kitchen twine to tie legs together or use toothpicks/skewers to close cavity openings.

    Cook (Time: 100-220 minutes): In large pot, place chickens breast-side up. Add 8 cups water, remaining jujubes and garlic. Bring to boil, skim foam. Reduce heat to low, cover, simmer 1.5 hours until chicken is very tender.

    Serve (Time: 220-230 minutes): Carefully transfer each chicken to deep serving bowl. Ladle broth over. Garnish with 2 tbsp pine nuts and chopped scallions. Serve with salt and pepper for individual seasoning.