Tim's Asian steak
Print outRecipes by:Tim Peterson, Köket Rejmes in Norrköping.
Portions
Nutrition and climate performance
Portion size: 100g
Ingredients
Finished quantity
- 1,8 kg Steaks
Ingredients
- 550 gram Dry Simsubas
- 25 gram Salt
- 55 grams Sesame seeds
- 20 grams Garlic powder
- 20 grams Onion powder
- 20 gram Chilli powder coarsely ground
- 150 gram Lao Gan Ma Chinese chili sauce
- 50 grams Fresh ginger grated
- 200 grams Yellow onion chopped
- 600 grams Water
- 200 grams Cooking cream
- 20 gram Sambal Oelek
- 50 grams Japanese soya
- 50 grams Rapeseed oil
- 50 grams Sesame oil
Instructions
Mixing:
- Mixing can be done in a Varimixer/Björn, in a cooking pot or by hand. When mixing in a cooking pot, do not forget to remove the side wing. We recommend a maximum of 20 kg of dry Simsubas per batch when mixing in a cooking pot. NOTE! When mixing with inferior stirring (saucepan or pre-mixing) make sure that the water, oil and all "wet ingredients" are mixed together a little before starting the stirring for best results.
Instruction:
- Mix the dry ingredients
- Then mix in all the other ingredients
- Mix on low to medium speed, ready when a homogeneous batter is formed
- Shaping steaks
- Quickly fry on a griddle or ipinium tray with rapeseed oil, then temper to 90 degrees at 115 degrees, 15% humidity