Red Velvet Cupcakes

Hello, everyone! I'm so excited to be back. It has been a crazy few months, but I'm so happy to be able to write again. This is a little late, but I made red velvet cupcakes for Valentine's Day. Even though I grew up in the south, I'd never had red velvet cake before. It's an all time favorite among Southerners and is perceived as a decadent treat for special occassions. It was the flavor of Jessica Simpson/ Nick Lachey's wedding cake, and remember on Steel Megnolias, it was also the groom's armidillo cake. (lol)


I searched my cook books and the internet. Most recipes were fairly similar for the cake, so chose the one from Martha's 2002 Holiday Baking Magazine. However, it was very interesting to see the variety of frosting. According to several sites, the original red velvet frosting is cooked with butter, sugar, milk, and flour. It seemed a bit weird, so I opted for a popular topping of cream cheese frosting. And YUM-MO!! I'm in love!! Hope ya'll like it. :)

Recipe:
Red Velvet Cupcake
makes 12
Ingredients:
2 1/2 cups cake flour
1 teaspoon salt
1/4 cup cocoa powder
1 1/2 cups sugar
1 1/2 cups canola oil
2 large eggs
* large squirt red food coloring
1 teaspoon pure vanilla extract
2 teaspoons white vinegar
1 cup buttermilk
1 1/2 teaspoons baking soda
* The recipe actually asks for 4 tablespoons red food coloring, but I couldn't bring myself to add that much. Since the only purpose was for coloring, I just eyeballed the liquid red food coloring (which I purchased at the grocery store) to my liking. The vinegar and baking soda combo is also suppose to change the brown cocoa red which is where the name comes from.

Directions:
1. Preheat oven to 350 degrees F. Line cupcake tins with liners.
2. In a medium bowl, whisk together flour, salt, and cocoa. Set aside.
3. In the bowl of electric mixer fitted with the whisk attachment, beat sugar and oil on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Add food coloring and vanilla, and beat until well combined.
4. Add flour mixture and buttermilk in alternating batches, scraping down sides of the bowl as needed.
5. In a small bowl whisk together baking soda and vinegar. Add to the batter, and beat 10 seconds.
6. Evenly divide batter among cupcake liners. Bake in oven for 20-23 minutes, until a cake tester comes out clean from the center of the cupcakes. Let cool completely on a wire rack before icing.

Cream Cheese Frosting (from allrecipe.com)
Ingredients:
2 8 oz. package of cream cheese, softened
1/2 cup butter, softened
2 cups sifted powder sugar
1 teaspoon vanilla extract

Directions:
1. In a medium bowl, cream together cream cheese and butter until creamy.
2. Mix in vanilla, gradually add sugar until all combined and smooth.
3. Store in refrigerator after use.

Gingerbread Cookies

Okay, since I am still waiting for D to come back from work (so he can help carry the last bit of Christmas shopping I have to do - I know, I am so behind), I'm going to try and get this post up quickly.

First, I want to apologize for the bad pictures. It was dark, I was tired, and my camera hasn't been the same since I dropped it at the beach. I am hoping Santa will bring me a new camera for Christmas. :D

I have been searching for a good and easy gingerbread cookie recipe. I like to make a gingerbread house each year, and I usually get the boxed set which are impossible to eat without breaking your teeth. I came across one on www.allrecipes.com. It boasted excellent remarks from other bakers. I tweeked it a little bit, and I can say this one is a keeper. I plan to make my house tonight, so hopefully I'll get pictures of it and post them up in the near future.

The pictures I have here are the cookies I made for family and friends to give out during the holidays. I have gotten wonderful feedbacks. So maybe this recipe will be one of your family favorites too.

Recipe:

Gingerbread Cookies

Ingredients:

1 cup butter, softened

1 1/2 cups sugar

1 egg

1 1/2 tablespoon orange zest (I used zest of 1 whole orange)

2 tablespoons molasses

3 cups all purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

Directions:

1. Sift together all the dry ingredients.

2. Cream butter and sugar together. Add egg, mix well. Mix in orange zest and molasses.

3. Add dry ingredients and mix until well combined.

4. Chill dough for at least 30 minutes.

5. Roll out to about 1/4" - 1/8" thick (flour surface as needed) and cut out shapes using cookie cutters or if you are creative, knife. Place shapes on cookie sheets about 1" apart.

6. Place cookie sheets in freezer for about 15 minutes. This helps the cookies keep their shape.

7. Preheat oven to 375 degrees F.

8. Bake for 10-12 minutes until cookies are lightly toasted on the edges (less time if you like a softer cookie and longer if you like a harder one).

9. Cool on cookie rack and decorate to your hearts content.

Hope you all enjoy it as much as I do. Happy Holidays!!

Bailey's Chocolate Mint Cupcakes

I made these last week for a friend's birthday, and they were the Bomb!!!  Well, they are actually Lots of Sprinkles' Bailey's Bombshell.  I've been eyeing Sharon's recipe ever since I discovered her blog a couple of months ago, so when Chris invited us to his birthday BBQ, I knew I would be making these cupcakes (I also made a batch of eclairs which turned out great!).  

I made mine with Bailey's Hint of Mint Chocolate Irish Cream and topped each with mint swiss meringue buttercream.  YUM!  I even tried a new chocolate cake recipe which turned out to be a keeper.  YEAH!  

On the way to the BBQ, D kept telling me how good the cupcakes looked and smelled.  He kept hinting, but I wouldn't allow him to have one until we got to Chris'.  We had a wonderful time chatting and eating and eating and eating.  I wish I had stopped to take a few pictures.  (lol)  There was so much food!  For dessert (Chris also had tiramisu, a birthday cake, and fresh fruits) he served coffee with Bailey's which complimented the cupcakes so well.  Everyone kept saying how decadent and good with a grunt they were.  I guess great minds think alike.  

Unfortunately, neither D nor I had any dessert since we were so stuffed from dinner.  Boy, am I glad I licked all the bowls and spoons clean at home.  Poor D will have to wait until next time to try one.  

Bailey's Chocolate Mint Cupcakes

(for illustrations, check out Sharon's blog)

Chocolate Cupcakes (makes 24 - half recipe to make the 12 needed)

3/4 cup cocoa powder

1 1/2 cups all purpose flour

1 1/2 cups sugar

1 1/2 teaspoon baking soda

3/4 teaspoon baking powder

3/4 teaspoon salt

2 large eggs

3/4 cup buttermilk

3/4 cup warm water

3 tablespoons vegetable oil

1 teaspoon vanilla

1.  Preheat oven to 350 degrees F.  Line cupcake tins.

2.  In a large bowl, sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt.  

3.  Add the all wet ingredients, and mix until combined (about 3 minutes).

4.  Divide batter among cupcake tins filling about each cup half full.

5.  Bake for 20 minutes, rotating halfway.

6.  Cool on a wire rack before frosting.

Ingredients:

12 chocolate cupcakes

1/4 cup Bailey's or your favorite Irish Cream

1/2 cup white chocolate

Milk

Cocoa Powder

1.  Cut out a hole in the middle of the cupcakes.  Keep the carved bits in a bowl.  (I cut my holes too large, so I shaved off the bottom part of cake and put the top back on).

2.  Melt the white chocolate on a double boiler and cool slightly before adding half of the Bailey's.  Stir thoroughly and add milk a little bit at a time until you get a thick creamy texture.  If it gets too runny, refrigerate until it thickens.

3.  Spoon cream into the cupcake holes (place tops back on if desire) and put aside.  

4.  To make the cake balls, add the remaining Bailey's into the cake crumbs.  Stir.  The mixture will be sticky.  Roll the mixture into 12 balls.  Refrigerate until firm and then roll in cocoa powder.

5.  Frost the cupcakes with frosting of choice (I used swiss meringue buttercream flavored with mint extract.  Sharon makes a caramel whipped cream to compliment her Bailey's with Caramel).  

6.  Top with a cake ball.

7.  Serve and enjoy!

New England Clam Chowder

I made this last week when the weather seemed more like mid-autumn rather than late summer.  I served it with toasted slices of baguette and a green salad.  This soup is hearty, super tasty, and fast and easy to make.  It's the perfect way to warm up.  

I first saw this recipe on Food TV (one of my favorite channels, but I can only watch after I've eaten, otherwise I get really hungry) on Dave Lieberman's show.  D was with me and he said, "Make that, and I'll eat it."  So I did and have since on many occasions.  It's definitely the BEST clam chowder I've ever had, and everyone I've ever made it for has agreed.  My brother in law even exclaimed that it's the most clam filled chowder he's ever seen.  (lol)  So if you like clam chowder, you have to try this recipe. 

New England Clam Chowder as prepared by Dave Lieberman

2 tablespoon unsalted butter

1 medium onion, diced

2 celery stalk, sliced into 1/4 inch pieces

3 tablespoon all-purpose flour

2 cups chicken stock or vegetable stock

2- 10 ounce cans clams in juice (I've bought one bigger can in lieu of 2 small cans once, butI find using 2 cans taste better, I think it's because of the amount of juice in the cans)

1 cup heavy cream 

2 bay leaves

1 pound potatos, cut into 1/2 inch cubes

Salt and pepper to taste

1.  Heat butter in a large pot over medium-high heat.  Add the onions and celery, sauting until softened, stirring often.

2.  Stir in flour to distribute evenly.

3.  Add stock, juice from clams, cream, bay leaves, and potato.  Stir to combine.

4.  Bring to a simmer, stirring constantly, reduce heat to medium-low, and cook until potatos are done (about 15-20 minutes).

5.  Add clams and season to taste with salt and pepper.  Cook until the clams are firm (about 2 minutes).

Serve and enjoy!  :D

My First Eclairs

I remember as a child my dad would buy us boxes of eclairs and cream horns as special treats.  They were days my family, even my mom whose not into sweets, would sit around the dining table and devour all the contents in these boxes within minutes.  We would laugh at each other since we would be covered with the cream oozing out of the eclairs and powder sugar dusted all over us from the cream horns.  Ahhh, childhood memories...

Well, I haven't thought much about those days until I came across How to Eat a Cupcake's post about making eclairs.  (She has a great site where we get to vote on what type of treats she'll make.)  Hers looked so yummy that it made me want to make eclairs.  

I was at first a little skeptical that I could tackle this recipe since I've read a few other bloggers/ bakers have given it a try and had trouble with this fussy pastry.  But with some encouragement from friends and family I decided to give it a try.  

I got it right on the first try.  YEAH.  It's probably just beginner's luck, but I'll take it anyway.  I used Martha Stewart's recipe from her Baking Handbook (it has become my baking Bible).  It wasn't that bad to make, but it was time consuming and a lot of cleaning afterwards.  I did have a few minor problems.  I had made the chocolate glaze too thin and ended up having to dunk and spoon on 3 layers, making my eclairs look messy.  Plus since I piped the cream into the eclairs through a hole on one in, I discovered some of the cream didn't make it into all of the pastry.  I had a few hollow eclairs.  :(

Nonetheless, they tasted pretty good.  D was at first reluctant to try one (he too is not into sweets), but after I told him they were fancy longjohns (lol) he gave them a try and gave me a thumbs up.

Recipe for Chocolate Eclairs:

Ingredients:

Pate a Choux

6 ounce semisweet chocolate, finely chopped

2 1/4 cups heavy cream

1 tablespoon light corn syrup

Pastry Cream

1. Make pastry cream at least 2 hours beforehand

Pastry cream recipe:

Ingredients:

2 cups whole milk

1/2 cup sugar

1 teaspoon vanilla extract 

Pinch of salt

4 large egg yolks

1/4 cup cornstarch

2 tablespoons unsalted butter, cut into small pieces

1. In a medium sauce pan, combine milk, 1/4 cup sugar, vanilla, and salt.  Cook over medium heat until mixture comes to a simmer.

2.  In a medium bowl, whisk together yolks, cornstarch, and 1/4 cup sugar.  Whisking constantly, slowly pour about 1/2 cup of the hot milk into the egg mixture.  Continue adding and whisking at 1/2 cup at a time until all of the milk has been added.  

3.  Pour mixture back into sauce pan and cook over medium-high heat, whisking constantly, until it thickens (about 2 minutes).  Do not overcook, otherwise you will have scrambled eggs.

4.  Transfer to a mixing bowl.  Add butter, and beat on medium speed until the butter melts and the mixture has cooled (about 5 minutes).

5.  Cover with plastic wrap, pressing directly to the surface of cream and refrigerate until chilled, at least 2 hours or up to 2 days.

2.  Make Pate a Choux when ready to make eclairs.

Pate a Choux Recipe:

Ingredients:

1/2 cup unsalted butter, cut into pieces

1 teaspoon sugar

1/2 teaspoon salt

1 1/4 cup all-purpose flour

4 large eggs

1. In a medium sauce pan, combine butter, salt, sugar, and 1 cup water.  Bring to a boil over medium-high heat.  Immediately remove from heat.  

2.  Using a wooden spoon, quickly stir in all the flour until combined.

3.  Return pan to medium-high heat, and cook, stirring constantly until mixture pulls away from the sides and a thin film forms on the bottom of pan (about 2 minutes).

4.  Transfer to a mixing bowl.  Mix on low speed for about 1 minute to cool the mixture slightly.  Increase speed to medium and add eggs one at a time, beating until each is incorporated before adding the next.  Test the batter by touching it with your finger and lifting to form a soft peak.  If a soft peak does not form, you may need to add another egg, adding a little at a time.  Use immediately.

3.  Preheat oven to 425 degrees F. with racks in the upper and lower thirds.  Line two baking sheets with parchment.  With a ruler and a pencil, mark lines about 3 1/2 inches long on the parchment, spacing them about 1 1/2 inches apart.  Turn parchment over with marked side down.

4.  Fill a pastry bag with a 1/2 inch plain tip with pate a choux.  Pipe along the lines on the parchment paper.  Gently smooth tops with a moistened finger to ensure even rising and a prettier pastry.

5.  Bake for 10 minutes, reduce oven temperature to 350 degrees F.  Continue baking, rotating the sheets halfway through until the pastries are golden brown, about 25 to 30 minutes.

6. Transfer pastries and parchment to a wire rack to cool completely.

7.  Place chocolate in a medium bowl.  Heat 3/4 cup cream and corn syrup in a small sauce pan over medium heat until bubbles begin to appear around the edges.  Pour milk over the chocolate.  Let stand about 5 minutes, then stir until smooth.  Let cool, stirring occasionally.

8.  Insert a wooden skewer into one end of the pastry to form a small opening to pipe the pastry cream in.

9.  In a mediu bowl, stir the pastry cream until soften.  In another bowl, whip the remaining 1-1/2 cups cream to stiff peaks.  Fold the whipped cream into the pastry cream in 2 batches to lighten.

10.  Transfer cream mix into a pastry bag with a filling tip (1/4 inch plain tip).  Insert the tip into the opening of each pastry and pipe to fill.  You can also cut the pastry in half and just spoon or pipe in the cream.

11.  Dip the top of each eclair into the chocolate glaze, let excess drip off, and place, coated side up, on a wire rack to set.  

12.  Refrigerate in single layers in an airtight container up to 1 day.

Steamed Fish with Lime and Chili - "pla neung manao"

Well, I decided I need to take a break from cupcakes.  The next post will most likely be a cupcake one (sigh)...  I can't help it.  I've caught the cupcake bug!  :P    

Anyway, today I'm going to feature one of D's favorite meals ever.  The first time I had this was back in '97 in Pattaya, Thailand on the beaches of Coral Island.  The whole fish was covered with chili and lime and then steamed to perfection.  When we visited this past summer, we couldn't find a good vendor selling this dish.  Needless to say, we were disappointed.

But now I can make my own.  This recipe was the main reason why I purchased Lemongrass and Sweet Basil by Khamtane Signavong.  It's sweet, savory, sour, and SPICY.  It's so good and so easy.  The flavors are easily adjustable to taste and preference.   The recipe I list below is my adjustment to D's palate.

Ingredients:

* 1 1/2 pounds of firm white fish (we love halibut, if no fish, use scallops and/ or shrimp)

* Chinese cabbage (napa cabbage) chopped in large pieces

* Handful basil leaves

* 2 tablespoons sliced lemongrass (bigger pieces for easy removal or tiny pieces if you prefer to eat it)

* 2 teaspoons finely chopped cilantro

Sauce Ingredients:

* 2 red Thai chili finely diced

* 3 garlic cloves finely diced

* 2 tablespoon fish sauce

* 4 tablespoon fresh lime juice

* 2-3 teaspoon sugar (powder preferred)

* handful of finely chopped cilantro

1.  In an oven/ steamer safe plate (I use a pie plate) layer with Chinese cabbage, basil, and lemon grass.  Lay the seafood on top.

2.  Place in steamer, cover, and steam over boiling water until done (about 10-15 minutes).  I don't own a steamer, so I use a large skillet with a lid.

3.  In the meantime, you can make the sauce by combining all ingredients and mixing well until the sugar dissolves.  Taste to adjust to your palate.  Extra sugar may be needed depending on your fish sauce.  Add more chili peppers if you prefer more spice.

4.  When the seafood is done, remove from steamer, drain off the juices.  If you would like to remove the lemongrass, do so now.  If you would like to plate the dish, do so now.

5.  Spoon the sauce over the seafood and cabbage and sprinkle with fresh cilantro.  You can also garnish with lime wedges.

6. Serve with steam rice and enjoy the taste of Thailand!

Dark Chocolate Cayenne Truffle Cupcakes

Lately I've been obsessed with cupcakes.  What's not to like.  They are the only cakes you can eat on the go; they are the only cakes you can eat all by yourself without feeling guilty (I usually will eat three at a time); they are some of the most artistic desserts in the most fun flavors and with the cutest decorations; they work for all occasions from birthdays, weddings, showers, or just because I feel like having one today day (which getting an entire cake would seem like a huge indulgence), and the biggest reason I make them is because they are the only kind of sweets my husband will eat willingly.  

As I went searching for cupcakes on the world wide web, I discovered there are many like me!  There are so many sites and blogs about cupcakes.  I would spend hours each day devouring the contents on these sites.  Everyone out there is so creative and inspirational.  

   

Cupcakes on their way to be tested.

That's how I discovered Iron Cupcake: Earth.  Yes, like Iron Chef but with cupcakes, and everyone on Earth can participate.  Each month there will be a secret ingredient and each participant will have to come up with a recipe, post it on their page with photos and descriptions, and have everyone else can vote on their creations.  How fun is that?  

This month's challenge is the CHILI PEPPER CHALLENGE.  The prizes this month are a cupcake courier from Cupcake Courier, a luxury hostess apron from Jessie Steele,  a cookbook from Taste of Home, an original artwork from Esty artist, Cakespy, a set of cute kitchen utensils from Fiesta Head Chefs, and the best-selling book Hello, Cupcake by Karen Tack and Alan Richardson.  How awesome is that!

 

As a newbie baker, I found this to be a bit intimidating.  I've had a peek at other challengers' sites and WOW, there's some unique and gorgeous cupcakes out there.  But D thought this would be a great opportunity for me to expand on my usual cupcake recipes.  

So this month I'm starting small and simple.  My inspiration is a box of chocolates D had given my for Valentine's Day last year.  They were a box of spicy dark chocolate truffles from Daniel's Chocolates.  At first bite, you just taste the smooth, bitter dark chocolate, but then afterwards the back of your throat will feel a slight heat from the peppers.  It's quite an aphrodisiac.  I wanted to recreate that feeling.  

The saved one

I think I came pretty close with this recipe.  I made a batch for my personal taste testers, my family (all 16 of them).  Everyone raved how yummy they were, and everyone loved that kick from the peppers.  I ended up having to fight my nephew for the last one since I didn't take any good pictures beforehand.  He took a tiny bite off the top of the frosting.  Oh well, at least I got it back and took these pics.  

So try my recipe, it's very simple (it's a variation from Martha Stewart's One bowl chocolate cake), and don't forget to vote for me at 

No One Puts Cupcake In A Corner from Sunday, August 31, at 9 a.m. pst until Thursday, September 4, at 9 a.m. pst.

Dark Chocolate Cayenne Truffle Cupcakes

To make cupcakes:

Ingredients:

2 1/2 cups all purpose flour

1 1/4 cup cocoa powder

2 cups sugar

3 1/2 teaspoons baking soda

1 1/4 teaspoons baking powder

1 1/4 teaspoons salt

1 teaspoon cayenne pepper

2 large eggs plus 1 large egg yolk

1 3/4 cups milk

1/2 cups plus 2 tablespoon vegetable oil

2 teaspoons vanilla extract

1 1/4 cups warm water

1. Preheat oven to 350F.  Line two standard 12 cup muffin pans with paper liners.  

2. In a large bowl, sift together flour, cocoa, sugar, baking soda, baking powder, salt, and cayenne pepper.  Whisk ingredients together gently.

3. Add the eggs and yolk, milk, oil, vanilla, and warm water to the dry ingredients.

4. Whisk mixture until the wet and dry ingredients are well incorporated.

5. Divide batter evenly among the muffin cups, filling about 2/3 full.

6. Bake for about 20-25 minutes.

7. Insert toothpick through the center of one cake, if it comes out clean, the cupcakes are cooked.  If it comes out with crumbs attach, put back into the oven for another 2 minutes.  Repeat as needed until toothpick comes out clean.

8. Transfer to a wire rack to cool completely.

To make dark chocolate frosting:

1 pound best-quality semi-sweet chocolate, finely chopped

6 tablespoons cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon cayenne pepper

6 tablespoons boiling water

1 1/2 cups unsalted butter at room temperature

1/2 cup powder sugar

Pinch of salt

1. Place chocolate in a heatproof bowl set over simmering water.  Turn off the heat, and stir occasionally until chocolate has melted completely (about 15 minutes).

2. Once melted, place chocolate on counter to cool.

3. In a small bowl combine cocoa powder, baking soda, cayenne pepper, and boiling water.  Stir until well blended.

4. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, sugar, and salt on medium-high until light and fluffy (about 3-4 minutes) scraping down sides as needed.  

5. Add melted chocolate, beat on low speed until combined (about 1-2 minutes) scraping down sides as needed.

6. Beat in cocoa mixture until combined (about 1-2 minutes).

Spread or pipe onto cupcakes and enjoy!

Crying Tiger (Suer Roong Hai)

It's been extremely hot these past few days in Vancouver to the point where I only want to each cold/ raw dishes.  D and I have had our fair share of sushi and cold noodles (unfortunately, nothing worth noting, so no write ups).  I actually wanted to eat in after so many meals of eating out.  

I looked through the freezer and fridge to check out my ingredients; I had the makings for an awesome salad, but D's not much of a salad man.  So I then skimmed through a few cookbooks for inspiration and came across "Crying Tiger - Suer Roong Hai" in Lemongrass and Sweet Basil Traditional Thai Cuisine by Khamtane Signavong.  I've made it before, and it's pretty good, but I had other plans for it that night.

The following is an excerpt from the book about this dish:

This is a very special dish from Isan.  Legend has it that it owes its name to a time when the many tigers that roamed the thick forests there would come to the villages in search of food, especially cattle.  The first tiger would take the best part of the meat, then the second tiger would discover this and cry loudly because it had missed out.  Some people also say that the grilling meat makes a noise like a crying tiger - whichever version you favor, the dish is irresistible.

I decided to turn this steak dish into a salad wrap like I've had at Vietnamese restaurants back in Texas.  I wished I thought to take pictures before we started to eat because everything looked as good as it smelled and tasted.  It was very refreshing.  D actually ate the leftovers with rice the next day, and it was just as good.  I hope you'll try the recipe and enjoy it as much as D and I did. 

I tweaked the recipe a little bit to accommodate my available ingredients and time shortage.  The following is what I made that night:

1 pound flank steak

Marinade:

4 teaspoon soy sauce

2 teaspoon oyster sauce

1 finely diced Thai chili pepper or 1 teaspoon chili powder (can adjust for more or less heat)

1 teaspoon ground white pepper

3 teaspoon sugar

4 cloves finely chopped garlic

Wrap/ Salad Ingredients:

Lettuce leaves

Cucumber slices

Mushroom slices

Tomato slices

Pineapple pieces (can or fresh)

Cilantro

Onion

Fresh Garlic

Rice Paper (which I didn't have, but wished I did)

Sauce:

3 cloves finely chopped garlic

1 Thai chili pepper

2 tablespoons fish sauce

3 tablespoons fresh lime or lemon juice

2 teaspoons sugar

1. First marinade the steak at least 30 minutes.

2. To make the sauce, combine all ingredients in a bowl and stir until sugar has dissolved.  Taste to see if any adjustments are needed (some brands of fish sauce are very salty - may need to add more sugar and/ or a little bit of water).

3. Prepare all the veggies for the wraps/ salad.

4. Remove steak from marinade and place on heated grill or pan.  Cook until desired temperature.  I cooked mine for about 10 minutes on each side for a medium.  The steak will shrink, this is normal.

5. Let steak rest for a few minutes, then slice thinly against the grain and place on platter.

6. Serve over veggies with the sauce for a Thai/ Vietnamese style salad, or wrap in lettuce and/ or soften rice paper with desired veggies.

7. Enjoy and if eating it wrap style, have lots of napkins on hand.