Chinese Recipes

Chiang Mai Steaks
Serving Size: 4

-----coconut milk-----
1 1/2 cup water
1 cup packed -- flaked coconut
4 beef tenderloins -- cut 1"
2 tablespoon creamy peanut butter
1 thick (approx. 4 oz. each)
2 teaspoon curry powder
1 coconut milk
kiwi fruit -- peeled and
2 tablespoon all-purpose flour
sliced -- if desired
1/4 teaspoon salt
flaked coconut
1/2 teaspoon butter
parsley sprigs
1/2 teaspoon vegetable oil

Cooking Directions:

Prepare coconut milk.Combine flour and salt;dust beef tenderloin
steaks.Shake off excess flour and reserve.heat butter and oil in large
heavy frying pan over medium heat until hot.Add steaks;pan fry 6 to 8
minutes or to desired degree of doneness, turning once.Remove steaks,keep
warm.Reduce heat to medium low. Add reserved flour to pan and cook just
until brown,stirring constantly.Stir in peanut butter and curry powder
until smooth. Gradually,add coconut milk and cook until sauce comes to a
boil and thickens,stirring constantly.Return steaks to pan and turn to
coat with sauce. Place steaks on heated platter.Garnish with Kiwi and
parsley sprigs.Sprinkle with coconut.Serve steaks with sauce.Makes 4
servings. COCONUT MILK: Bring 1 1/2 cups water to a boil in small saucepan
Add 1 cup packed,flaked coconut and simmer,uncovered,5 minutes. Process in
blender at high speed for 1 to 2 minutes or until thoroughly
blended.Strain coconut milk,discarding coconut.Makes about 1 1/4 cups.

© 2008 contact