Cooking Tips & Hints

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WEEK 57 RECIPE
  SINGAPORE BEEF KEBABS WITH SINGAPORE
CUCUMBER RELISH

        Tools
         • Cutting Board
        • Knife
        • Bamboo Skewers
        • 2 Mixing Bowls
        • Grill (Not shown)

    
       INGREDIENTS:      
        Beef Kebabs:
        • 1½ lbs rib-eye steaks (about ½” to 1" thick)
        • 3 tbs light brown sugar
        • 2 tbs ground coriander
        • 1 tbs ground tumeric
        • 1½ tsp ground cumin
        • 1½ tsp ground black pepper
        • 3 tbs Asian fish sauce or soy sauce
        • 3 tbs vegetable oil

     Singapore Cucumber Relish
       • 1 medium cucumber, cut in half lengthwise and seeded.
       • 1 shallot, chopped finely(2 to 3 tbsp)
       • 1 small Anaheim pepper or red chile pepper, stemmed, seeded and chopped finely
       • 2 tbs rice vinegar
       • 1 tbsp sugar
       • ½ tsp of coarse salt (kosher or sea)
        • 1/4 tsp ground black pepper
          PREPARATION: PREPARATION (Kebabs): 
Place all ingredients except the steak in a nonreactive mixing bowl. Blend well. Cut  steaks into ½" cubes (do not trim fat). Add to bowl and mix until cubes are coated with mixture. Let beef marinate in refrigerator, covered, at least 2 hours.

Drain the beef cubes and discard the marinade. Thread the beef onto bamboo skewers that have been soaked in water, leaving room at the bottom for a handle and 1/4" of the pointed end showing. (Kebabs can be prepared at this stage several hours ahead. Refrigerate, covered, until ready to grill.)

Preheat grill to high. When ready to cook, brush grill grate clean and apply a little bit of oil. Arrange kebabs on hot grate, with a piece of aluminum foil placed under the exposed ends of skewers to keep them from burning. Grill kebabs until cooked to taste, 1 to 2 minutes per side for medium rare, a little longer for medium. Serve Kebabs with Singapore cucumber relish. (Recipe below)

PREPARATION (Relish):  Cut cucumbers into 1/4" pieces. Place all ingredients into a mixing bowl and toss gently to mix. Cover and refrigerate until ready to use. (Can be made up to 2 hours ahead)

HINTS: When you take a bite of the cucumber relish along with a piece of the beef, it really gives your taste buds that “wow” factor. Amazing flavor in one bite!