Comments on: Wagyu Beef Salad a la Marketman, V.2.0

By: TOPING

TOPING — Tue, 30 Jan 2007 09:49:32 +0000

Choice beef done right is heavenly. Ever tried it with mango (green or ripe) or red cabbage, MM?

By: Marketman

Marketman — Tue, 30 Jan 2007 07:29:21 +0000

tulip, this wagyu is grown in Mindanao. You can get it from a vendor at the Salcedo market who sells the yakiniku cut for PHP500 for a small package. I also tried their osso buco cut which wasn’t bad. It is a bit oilier and sebo-ish than the imported but it still tastes far better than most local beef…

By: tulip

tulip — Tue, 30 Jan 2007 06:55:40 +0000

Marketman, the price is quite a good deal. Is that from a deli shop or the importer that recently opened to retailing wagyu beef? I am in search for a really good quality wagyu beef. Someone sent me some of this wagyu from the importer but my family feast on it, never had the chance to try it yet. But over the holidays, an in-law flew from Japan and gave me this Matsuzaka beef that was just excellent, it is a kind of Wagyu beef I was told.

By: Marketman

Marketman — Tue, 30 Jan 2007 06:35:39 +0000

tulip, from a package of 500 grams (PHP500), I was able to make 4 portions/experiments, so while a touch expensive, it was in really small doses… millet, oddly, I don’t recall the toasted rice flour in salads I had in Bangkok…hmmm, think its a restaurant thingee? Maria Clara, yup, will try this with palm sugar too. Also, a touch of ripe tamarind adds another layer of flavor…

By: tulip

tulip — Tue, 30 Jan 2007 06:25:23 +0000

It’s a little expensive experimenting with wagyu,I hope you get it to your liking. One of my version is marinated with red wine vinegar, Worchestershire sauce , shallots and pepper. I grill it or pan sear. Balsamic vinegar, pepper, mustard and olive oil for vinaigrette. Arugula, lollo rossa and basil for greens plus capers/olives, tomatoes and cheese (i.e. feta)

By: millet

millet — Tue, 30 Jan 2007 05:29:12 +0000

MM, i think another key is to keep the beef slices small so they don’t overwhelm the tender greens. your thai dressing sounds delicious. i love thai beef salad but i don’t like the toasted rice flour that they sprinkle all over it.

By: Maria Clara

Maria Clara — Tue, 30 Jan 2007 00:33:56 +0000

You plating as usual is magnificent! If you can get your hands with palm sugar please do so instead of brown sugar. Palm sugar is the essential sweetening agent in Thai cooking. As with any Asian fare you have the element of yin and yang â€“ sweet and sour – add rice vinegar in addition to your lime juice and a little splash of sesame oil for background taste. For Thai beef salad, they dredge their beef with dry roasted and ground rice before cooking it and pound with a mortar and pestle the makrut leaves, white part of lemon grass and chilies instead of thinly sliced. Add shredded carrots and bean sprouts for added crunch and color.