Beef with Nam Prik Pao and Lime Leaves

10 oz 330 g beef tenderloin or top sirloin, sliced diagonally across the grain in ¼ in (6 mm) slices
1/2 teaspoon all-purpose cornstarch
1/4 teaspoon white pepper
1 teaspoon + 2 tablespoons high-heat cooking oil divided
1 teaspoon soy sauce
1 garlic clove minced
1 small shallot ?nely sliced
1 fresh hot red or green chili preferably Thai (deseeded if you prefer less heat), ?nely sliced
1 small red bell pepper thinly sliced
1 tablespoon freshly squeezed lime juice
1 tablespoon fish sauce nam pla
1 tablespoon Roasted Red Chili Paste or store-bought(nam pla, optional)
2 kaf?r lime leaves cut into thin strips (optional)
2 teaspoons palm or brown sugar
3/4 cup 15 g fresh Thai or Italian basil leaves

Roasted Red Chili Paste (Nam Prik Pao) Recipe
4 tablespoons high-heat cooking oil , divided
6 garlic cloves minced
6 tablespoons ?nely chopped shallots
1 tablespoon ground red pepper cayenne
4 teaspoons fermented shrimp paste
2 tablespoons fish sauce nam pla
3 tablespoons palm or brown sugar
1 tablespoon freshly squeezed lime juice
1 teaspoon tamarind concentrate
1 tablespoon water

Toss the beef with the all-purpose cornstarch, pepper, 1 teaspoon oil, and soy sauce. Cover for 10 minutes at room temperature.

Heat 1/2 of the oil in a wok or skillet over medium-high heat. Add the beef and stir-fry until it’s brown, about 3 minutes. Remove the beef from the pan and set aside. Wash and thoroughly dry the wok or skillet.

Heat the remaining oil in the wok or skillet over medium-high heat. Add the garlic, shallots, and chili to the wok or skillet and stir-fry until fragrant, about 1 minute. Add the red pepper and stir-fry for 1 minute. Add the reserved beef, lime juice, ?sh sauce, roasted red chili paste (if using), kaffir lime leaves (if using), and palm sugar; stir-fry for 1–2 minutes or until the beef is cooked through. Add the basil leaves and stir-fry for about 30 seconds or until wilted. Dish out and serve immediately with jasmine rice.

Roasted Red Chili Paste (Nam Prik Pao) Recipe

Heat the oil in a wok or skillet at medium high heat. Add the garlic and shallots and stir-fry until fragrant, about 30 seconds. Transfer garlic and shallots to a small bowl with a slotted spoon. Set aside. Leave the remaining oil in the pan.
Combine the ground red pepper, shrimp paste, ?sh sauce, brown sugar, lime juice, tamarind concentrate, water, reserved garlic, and shallots in a small food processor. Pulse until a thick paste forms.

Return the paste to the wok or skillet and stir it into the oil over low heat. Simmer gently and continue stirring until the mixture is a smooth, oily, and shimmering paste.

Pressure Cooked Eggs

Prepare an ice bath.

Place trivet in pot.

Pour in 1 cup of water.

Place eggs on trivet.

For soft boiled “dippy” eggs, set pressure cooker to low pressure (4 psi) and quick release. Cook for 2 minutes. As soon as the pressure releases, plunge eggs into an ice bath. Peel when cool.

For jammy yolks or soy eggs, set pressure cooker to low pressure (4 psi) and quick release. Cook for 3 minutes. As soon as the pressure releases, plunge eggs into an ice bath. Peel when cool.

For slightly soft yolks, set pressure cooker to medium-low pressure (6) and quick release. Cook for 2 minutes. As soon as the pressure releases, plunge eggs into an ice bath. Peel when cool.

For set yolks, set pressure cooker to medium-low pressure (6) and quick release. Cook for 4 minutes. As soon as the pressure releases, plunge eggs into an ice bath. Peel when cool.

Sous Vide Basics

For Steaks
For very rare, 125.5 for 2-4 hours. Sear 30 seconds per side in butter or on a hot grill.
For rare, 127-128 for 2-4 hours. Sear 30 seconds per side in butter or on a hot grill.

For Strip, Ribeye, Porterhouse/T-Bone
Marinade:
2 (1 1/2- to 2-inch thick) ribeye, strip, porterhouse or t-bone (about 1 pound each), or 4 tenderloin steaks (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
4 sprigs thyme or rosemary (optional)
2 garlic cloves (optional)
2 shallots, thinly sliced (optional)
2 tablespoons canola oil
2 tablespoons butter

For very rare to rare, 120 to 128 for 1 to 2 1/2 hours
For medium-rare, 129 to 134 for 1 to 4 hours (2 1/2 hours max if under 130)
For medium, 135 to 144 for 1 to 4 hours
For medium-well, 145 to 155 for 1 to 3 1/2 hours
For well-done, 156 and up for 1 to 3 hours

Hanging tenders
135 for 3-4 hours. Sear 30 seconds per side in butter or on a hot grill.

Tri-tip
127 for a minimum of 4 hours, 6 is optimal. Sear 30 seconds per side in butter or on a hot grill.

Boneless, skinless chicken breasts
Tender and juicy for cold chicken salad, 150 for 1 to 4 hours
Very soft and juicy, served hot, 140 for 1 1/2 to 4 hours
Juicy, tender, and slightly stringy, served hot, 150 for 1 to 4 hours
Traditional, juicy, firm, and slightly stringy, served hot, 160 for 1 to 4 hours

For pork tenderloin
145 for 2 hours. Sear 30 seconds per side in butter or on a hot grill.