Brown Rice Table

Photo: flickr user EraPhernalia Vintage (catching up)

Ingredients

2 tablespoons salad oil

2 cloves garlic, minced or pressed

1 med. size onion, minced

2 cups long-grain brown rice

5 cups regular strength beef broth

2 dry bay leaves

2 slices fresh ginger (each the size of a quarter)

1 1/2 teaspoons pepper

4 cups thinly sliced cabbage

2 cups finely shredded carrots

Cilantro dressing (recipe follows)

Fruits

vegetable (directions follow)

Beef satay (recipe follows)

Curried peanut dressing (recipe follows)

1/2 cup minced fresh cilantro (coriander)

1/4 cup minced fresh mint leaves

1/2 cup lime juice

1/2 cup salad oil

2 teaspoons sugar

3 pounds boned beef sirloin or tenderloin (fat trimmed), cut into

Satay sauce (recipe follows)

1 cup thinly sliced green onions

2 cloves garlic, minced or pressed

1 1/2 tablespoons minced fresh ginger

1 tablespoon salad oil

1 1/2 teaspoons curry powder

1 1/2 cups water

2/3 cup chunk style peanut butter

2 tablespoons lemon juice

1 tablespoon each soy sauce

firmly packed brown sugar

3/4 teaspoon crushed dried hot red chilies

4 cups salad oil

8 ounces dried shrimp chips (also called shrimp crackers)

Preparation

To a 5 to 6 quart pan over medium-high heat, add oil, garlic, onion and rice. Stir until rice is opaque, about 5 minutes. Stir in broth, bay leaves, ginger and pepper. Bring to a boil, then cover and simmer until all the liquid is absorbed, about 50 minutes. Using a fork, scrape rice into a 10 x 15 inch rimmed pan. Let cool completely; remove bay leaves and ginger.

Meanwhile, mix cabbage with carrots. (At this point, you can cover and chill rice, cabbage mixture, dressing and fruits and vegetable separately up to 2 hours.) Add dressing to cabbage and carrots; using 2 forks, gently combine with rice.

Mound rice mixture in the center of a large platter. Surround rice with beef satay and fruits and vegetables. Offer curried peanut dressing to add to taste. Makes 8 servings.

Mix together:

Fruits and vegetable. Diagonally slice 2 medium-size firm-ripe peeled bananas. (If fruits and vegetables are to be made ahead, peel and slice bananas just before serving.) Rinse, hull and halve 4 cups strawberries. Cut 2 medium size ripe papayas into wedges and scoop out seeds. (Or use 2 ripe mangoes; slice fruit from pit and cut fruit into bite-size pieces.) Diagonally slice 1 large European-style cucumber.

If your grill space is small, cook the beef in successive batches.

Place beef in a bowl and mix with sauce. If made ahead, cover and chill up to 24 hours. Thread beef evenly on 16 slender (10-14 inch long) bamboo or metal skewers; reserve sauce.

Place beef on a lightly greased grill 4-6 inches above a solid bed of medium coals (you should be able to hold your hand at grill level only 4-5 seconds). Cook for 4 minutes. Brush with reserved sauce, turn, and brush again. Continue to cook until beef is done to your liking (cut to test), 4-6 minutes longer for medium-rare. Serves 8.

Satay Sauce: In a small bowl, mix 1/3 cup lemon juice, 1/4 cup soy sauce, 2 tablespoons molasses, 1 tablespoon salad oil, 3 cloves garlic, minced or pressed and 2 teaspoons ground coriander.

In a 1 1/2 to 2 quart pan over medium heat, combine onions, garlic and ginger with oil. Stir often until vegetables begin to brown, 8-10 minutes.

Add curry powder and stir for 1 minute. Add water, peanut butter, lemon juice, soy sauce, brown sugar and chilies; stir until mixture boils and thickens. Serve warm or at room temperature. If made ahead, cover and chill up to 2 days. Return to room temperature to serve; thin with water, if desired. Makes 2 1/2 cups.

In a wok or 5-6 quart pan, heat 1 inch oil to 375 degrees on a thermometer. Add a few shrimp chips at a time and cook until puffy and lightly browned, 30-60 seconds. Lift out and let drain on paper towels. If made ahead, store airtight up to 3 days. Makes 8 servings.