Mouthwatering Malaysian Meal, On A Budget

As "Chef On A Shoestring," Zak Pelaccio Tries To Prep It On Budget Of Mere $35

(CBS) 

Flash Grilled Pork Loin

INGREDIENTS:
1 1/2 - 2 pounds boneless pork loin
1 cup palm sugar
1 cup fish sauce
2 Thai bird chilies, sliced thin (substitute jalapeno peppers)

PREP:

Place fish sauce, chili and palm sugar in pan, heat gently and stir occasionally until sugar is dissolved.

Pound the pork with a mallet to tenderize and flatten slightly
Cool and let pork sit in marinade a couple hours prior to cooking.

Garnish:
4 long red chilies (or substitute Jalapenos) cut into fine julienne
2 medium red onions, sliced into very thin half moons
1 bunch cilantro, picked into small sprigs
8 pickled breakfast radishes, cut in half (see recipe below)
4 cloves garlic, halved and charred on hot griddle
1 2 inch piece of ginger cut into very fine matchsticks
1 lime
salt
pepper
2 eggs
1 tablespoon grapeseed oil

Pickling Radishes:

Heat 1 cup of rice vinegar with ½ cup of water and 2 tablespoons salt and bring to a boil. Pour over radishes and refrigerate. Let sit at least 24 hours.

Cooking Eggs:

Heat a 7- to 10-inch non-stick skillet over medium heat.

Blend eggs, Put a little oil in skillet and pour egg into skillet just to cover the bottom. Cook over medium heat until just set and roll out of pan. Repeat 1 or 2 times until all the egg is cooked. When the thin crepes have cooled, roll them up and cut into thin julienne. Reserve.

Cooking the Pork:

On a hot grill, cook the pork for 1 minute on the first side and 30 seconds on the second side while constantly brushing with the marinade. Toss all salad ingredients together, including egg, and dress with a little bit of grapeseed oil, salt and lime juice … squeeze extra lime over pork.

Plate 2 pieces of pork per plate, place salad on the side.


Chinatown Sponge Cake

INGREDIENTS:
4 slices store bought Chinatown sponge cake (substitute angel food cake)
1 cup rhubarb, cut up
1/2 cup dark palm sugar (Indonesian Gula Jawa)
1 tablespoon Sichuan Peppercorn (Wrapped in cheese cloth)
1 cup heavy cream, whipped

METHOD:

Combine all ingredients in a pot and slowly cook until rhubarb has broken down and is nice and soft. Let sit and when cool, remove sachet, squeezing all the goodness out of it before discarding.

Place cake and a spoonful of compote on a plate. Spoon cream on top.


So, how did Zak do in our "How Low Can You Go?" competition?:

Papaya & Mango Salad
papaya $1.49
cucumber $.66
mango $.99
chinese long bean $.87
peanuts $.99
red chilies $.50
basil $1.50
mint $.99
bird chilies $.87
ginger $.79
fish sauce $1.79
limes $.99
coriander $.79
garlic $.39
shallot $.16
palm sugar $1.50
total $15.27

Grilled Pork Loin
pork loin $6.58
red onions $1.02
cilantro $.69
radishes $1.99
grapeseed oil $1.99
total $12.27

Chinatown Sponge Cake
sponge cake $1.99
rhubarb $1.79
palm sugar $1.50
Sichuan Peppercorn $.99
heavy cream $1.19
total $7.46

Zak's grand total: $35.00

Where does that put him on our leader's board?:

1. Paul Liebrandt $32.35
Corton

2. Scott Peacock $32.60
Watershed Restaurant

3. Joey Campanaro $33.27
The Little Owl

[LouEkus]

How many times are we going to see a well know, talented chef violate safe food handling practice in national network segements? Chef Pelaccio looked less then credible, in fact he looked rediculous, as he plated his cooked pork chop AND mixed and plated his with the same hand he put his raw pork chop in the bowl, marinated it and put in on the grill with. I've heard great things about his restaurant, but I hope he handles food differently there! Please pass this on to him so he avoids looking like this in the future. Thank you.