Southeast Asian cooking has the rare ability to please all of your taste buds. One simple bite will thrill both your sweet, salty, bitter, sour, and savory taste receptors. Dishes like Pineapple Kush Veal Flank Satay are great on days where you want to taste something exotic yet please your tongue all in one bite. Not only does it taste great, it also adds experience to your cooking arsenal. Entertain your friends with both a great tasting and aesthetically pleasing meal.
Mise en Place:
2 pound veal flank steaks
1/2 cup pineapple juice
1/4 cup lime juice
1/2 cup minced sweet onion
1/2 cup and 2 tablespoon soy sauce
2/4 cup olive oil
2 tablespoon minced pineapple
2 tablespoon sweet molasses
2 tablespoon sesame oil
1 tablespoon fresh minced garlic
2 minced dried red chilies
black and white sesame seeds
8 grams ground Pineapple Kush
In a pan activate 1/4 cup olive oil and ground cannabis on low for 60 minutes. Reserve in a bowl and let cool. Then mix with 1 tablespoon minced pineapple, 1 minced red chili, 2 tablespoon soy sauce, 1 tablespoon sesame oil and 1 tablespoon sweet molasses. This will be a mixture you finish the dish with. Cover and set aside.
In another bowl combine 1/2 cup pineapple juice, 1/4 cup lime juice, 1/2 cup minced sweet onion, 1/2 cup soy sauce, 1/2 cup olive oil, 1 tablespoon sweet molasses, 1 tablespoon sesame oil, 1 tablespoon fresh minced garlic and one minced red chili. Cut the veal flanks into strips and place into the mixture to marinate for 1 hour. When the meat is done marinating, skewer and grill for approximately 4-5 minutes on each side until medium rare.
Serve with long grain sticky rice and you may drizzle your cannabis sauce over your meat that you set aside earlier. Sprinkle with sesame seeds as desired. If you choose not to drizzle the sauce, serve with a dipping bowl and share with friends. But be careful as this sauce has 8 servings of cannabis in it! This recipe serves 4-8 people depending on how many doses you want to ingest. Enjoy!