Chef Vindex Tengker

CHARRED TOP BLADE STEAK with cinnamon soy sauce, crispy corn and asparagus fritters

Main Course (serves 4) For Charred Top Blade Steak 600 g                    Tob Blade Steak 600 ml                  Cinamon Soya Glazed (R) 4 pcs                     Corn and Asparagus Fritters (R) 240 g                     Root Vegetables, cut diamond 100 g                     Crispy parsnip 4    ea                    Garlic Chives                                                                                      For Cinnamon Soya Sauce: 60 g                       Shallots, chopped                                           30 g                       Garlic, chopped                                                40 g                       Red chili, chopped                                          10 g                        Ginger, chopped 10 g                        Galangal, chopped 1 tsp                       Coriander powder ¼ tsp                     Nutmeg powder                                              ¼ tsp                     Cinnamon powder 1 pc x 1 cm           Cinnamon Stick 250 ml                   Chicken stock 100 ml                   Sweet soy sauce For Corn and Asparagus Fritters 200 g                     Sweet corn kernels 200 g                     Asparagus green, sliced 30 g                       Shallots, fine chopped 15 g                        Garlic, fine chopped 15 g                        Red Chili Long, seedless, julienned ¼ tsp                     Coriander Powder 1 ea                        Egg, whole, lightly whisked 50 g                       All-purpose flour 2 cups                   Oil, for shallow frying                     Method: To Cooked the Beef: Marinade Beef in 1 cup (200 ml) of cinnamon soy sauce for 30 minutes. Grilled beef over wood fire grill 5-7 minutes on each side of the beef for medium rare doneness. Basted beef with the sauce during cooking. Let it stand for 5 minutes before slicing the beef. To Make Cinnamon Soy Sauce: Blend the shallots, garlic, chili, ginger and galangal until become a paste. In a saucepan with oil, cooked the paste until aromatic for 10 minutes. Add chicken stock and coriander, nutmeg, cinnamon powder and stick and bring to boil. Add the sweet soy sauce. Seasons with salt and pepper. Simmer until sauce thicken. To Make Corn and Asparagus Fritters: Crushed corn kernels a little bit and mix with shallot, garlic and chili and asparagus. Add egg, flour, combine well and seasons with salt and pepper. Heat oil in a frying pan in a medium heat and using spoon, fry the corn and asparagus batter in batches until golden color. To arrange: Sautéed the root vegetables and arrange on the bottom of the plate, top with Slices of the Top Blade Beef, Pour the extra sauce over. Garnish with Crispy parsnips, Corn and Asparagus Fritter, Garlic Chives. note: resep ini spt yang sy tulis untuk buku "PROVENANCE beef", Meat and Livestock Australia  _____