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About The Asian reporter. (Portland, Or.) 1991-current | View Entire Issue (Oct. 4, 2021)
Page 14 n THE ASIAN REPORTER RECIPE An emergency care research study of bleeding in the brain. Providence Brain and Spine Institute is conducting a research study to study bleeding in the brain, also called intracerebral hemorrhage (ICH). Most of this bleeding occurs within a few hours of onset of symptoms. The brain injury from ICH is usually very severe, and there is currently no treatment for ICH that is proven to improve outcome. The research study is testing if a medication can slow bleeding. Some patients may be enrolled before consent if unconscious or a family member or representative is not rapidly available. Before the research study starts, we will consult with the community. We welcome your feedback and questions. For more information, or to decline participation in this research study, please visit https://redcap.link/FASTEST or contact our study staff below: 503-216-1209 Primary Investigator: Ted Lowenkopf, MD Study Coordinator: Finley Kernan-Schloss October 4, 2021 Curry powder shortcuts savory beef skewers By Christopher Kimball Christopher Kimball’s Milk Street A cross Southeast Asia, sidewalk hawkers offer sizzling meat skewers bathed in the smoky aroma of smoldering wood coals and a seemingly endless combination of savory sauces. In Thailand, they might be pork slathered in coconut cream, or in Singapore, they could be charred chicken smothered in spicy peanut sauce. For this recipe from our book COOKish, which limits recipes to just six ingredients without sacrificing flavor, we decided to highlight the lesser-known but still familiar flavors of Myanmar. In that country, tucked between India and Thailand, beef skewers commonly are marinated then basted in a tasty slurry that features turmeric, fish sauce, garlic, and ginger, among other seasonings. In the marinade, we use curry powder for a spice-cabinet shortcut as well as lime zest to brighten the sauce. Grated fresh ginger and garlic add plenty of kick, too. If you like, trim the ends off two medium shallots, then peel and halve them lengthwise; before cooking, cap each beef SHORTCUT SKEWERS. This image released by Milk Street shows Garlic-Ginger Beef Skewers. (Milk Street via AP) skewer with a shallot. Broiling will char the shallots’ outer layers and the interiors will be sweet and tender, a nice complement to the beef. Serve with fragrant basmati or jasmine rice. Editor’s note: To view additional recipes, visit <177milkstreet.com/ap>. Garlic-Ginger Beef Skewers Start to finish: 30 minutes Servings: 4 1/4 cup neutral oil 2 tablespoons fish sauce 1 1/2 tablespoons finely grated fresh ginger 8 medium garlic cloves, finely grated 1 1/2 teaspoons curry powder Grated zest of 1 lime, plus lime wedges to serve Ground black pepper 1 1/2 pounds beef flat iron steak or boneless short ribs, trimmed and sliced against the grain into 1/2-inch-thick strips Heat the broiler with a rack four inches from the element. Stir together the oil, fish sauce, ginger, garlic, curry powder, lime zest, and a pinch of pepper. In a medium bowl, toss the steak with half the seasoning paste. Scrunch the meat onto metal skewers, adding the halved shallots to the ends, if using, then arrange the skewers on a rimmed baking sheet. Broil until charred on both sides, six to 10 minutes, flipping once. Brush the skewers with the remaining seasoning paste, then let stand for 10 minutes. Serve with lime wedges. Optional garnishes: Fried shallots or hot sauce or chopped roasted peanuts or Fresno or jalapeno chilies, stemmed and chopped. Go paperless! Sign up for e-alerts about our upcoming issue at <news@asianreporter.com>! Read The Asian Reporter – exactly as it’s printed here – online! Visit <www.asianreporter.com> and click the “Online Paper (PDF)” link to view our last two issues.
