[CH] Chiso or ooba leaf
Imildur@aol.com
Tue, 8 Sep 1998 14:07:10 EDT
Sorry, I think I sent this to the wrong server once, maybe this will make it
through.
I found the following recipe, but I'm not sure what the ooba leaf (chiso) is.
I've copied the recipe as it was given to me. Anybody know what the ooba leaf
is or what to substitute? I may have to make a trip to the local Asian
market. Any suggestions as to what chiles would go well with this also?
thanks
Eric
Imildur@aol.com
The recipe:
I've been searching for this to share. Today I found the yellowed food
section
newspaper article I clipped several year's ago. My timing off since it would
have been nice during the hot summer. It's still fantastic.
385 North’s Tataki of Beef (marinated beef)
1½ teaspoons grated ginger root
¾ teaspoon grated garlic
½ cup dark soy sauce
1 bunch chiso (ooba leaf) julienned
¼ cup lime juice
14 ounces culotte or New York steak
Pepper
2 tablespoons peanut oil
Green onions, sliced
Combine ginger, garlic, soy sauce, chiso and lime juice in flat glass dish
just
large enough to hold steak (read Ziplock baggie:>) and set aside. Trim steak
to
remove excess fat and season to taste with pepper on top and bottom. Sear
beef
quickly in hot peanut oil on all sides over high heat. Cook to rare stage
only.
Place in dish with marinade and turn to coat well. Refrigerate, turning
occasionally, at least one hour. Steak should be very cold and firm before
slicing.
To serve, thinly slice diagonally. Sprinkle steak slices with thinly sliced
green onions cut on the bias and spoon small amount of marinade over, or
serve
on a bed of julienned carrots, Chinese pea pods, or other thinly sliced
vegetables, if desired. Makes 4 sevings.
Note: Chiso or ooba is available in Oriental markets.