Bederf pa Vadersdag met hierdie heerlike maaltyd, saamgestel deur Salt Chef se Beau du Toit en Craig Cormack, . <\/p>\n\n\n\n
Die kulin\u00eare duo is die dryfkrag agter The SALT Road, bekroonde kulin\u00eare ervarings wat deur die paar op verskeie plekke geskep is, insluitend Waterford, Neethlingshof en Overture in Stellenbosch.<\/p>\n\n\n\n
Vuurwater steak, met ingelegde komkommer- en wortelslaai<\/strong> <\/p>\n\n\n\n \u2013 Vir die marinade en slaaisous<\/em> <\/p>\n\n\n\n \u2022 <\/strong>2 k donker sojasous<\/p>\n\n\n\n \u2022 <\/strong>1 k sojasous<\/p>\n\n\n\n \u2022 <\/strong>1 k saki<\/p>\n\n\n\n \u2022 <\/strong>6 e chili boontjiepasta<\/p>\n\n\n\n \u2022 <\/strong>2 kg beesstomp<\/p>\n\n\n\n \u2013 Vir die komkommerslaai<\/em> <\/p>\n\n\n\n \u2022 <\/strong>2 komkommers<\/p>\n\n\n\n \u2022 <\/strong>500 g wortels<\/p>\n\n\n\n \u2022 <\/strong>1 k mirin<\/p>\n\n\n\n \u2022 <\/strong>\u00bd k saki\/appelasyn<\/p>\n\n\n\n \u2022 <\/strong>\u00be k suiker<\/p>\n\n\n\n \u2022 <\/strong>2 skyfies gemmer<\/p>\n\n\n\n \u2022 <\/strong>8 peperkorrels<\/p>\n\n\n\n \u2013 Vir die BBQ-sous<\/em> <\/p>\n\n\n\n \u2022 <\/strong>1 k ui, gesny<\/p>\n\n\n\n \u2022 <\/strong>\u00bd k knoffel<\/p>\n\n\n\n \u2022 <\/strong>\u00bd k olie<\/p>\n\n\n\n \u2022 <\/strong>1 k Chinese asyn<\/p>\n\n\n\n \u2022 <\/strong>2 e chili vlokkies<\/p>\n\n\n\n \u2022 <\/strong>1 e komyn, gerooster<\/p>\n\n\n\n \u2022 <\/strong>2 blikke heel geskilde tamatie<\/p>\n\n\n\n 1. Sny die beesstomp in 350 g stukke en marineer vir \u2019n dag in die helfte van die marinademengsel. Hou die res van die marinade vir afronding en smeer later.<\/p>\n\n\n\n 2. Vir die komkommerslaai: Sny die komkommer in die helfte en haal die sade uit. Sny fyn en plaas in \u2019n mengbak. Gebruik \u2019n skiller om die wortels fyn te skeer en voeg by die komkommer. Bring mirin, saki, suiker, peperkorrels en gemmer tot kookpunt en laat die suiker oplos. Wanneer dit gekook is, gooi die oor die komkommer- en wortelmengsel en plaas eenkant tot dit afgekoel is.<\/p>\n\n\n\n 3. Vir die BBQ-sous: Kook die uie en knoffel stadig. Voeg die asyn, chili vlokkies en komyn by, en kook tot die asyn heeltemal verdamp het. Voeg die tamaties en een koppie van die oorblywende vuurwater-sous by. Kook vir 15 minute en puree.<\/p>\n\n\n\n 4. Om die steak gaar te maak: Maak seker die kole is warm, en plaas die steak op die rooster. Smeer jou steak deurlopend met die vuurwater-marinade tydens die kookproses. Braai tot jou gewenste temperatuur. Sny die steak teen die gryn en meng met \u2019n paar eetlepels vuurwater-sous. 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