Anupam Joglekar

 

Bengal Coast

Location Corner of Cedar Road and Welborn Street Dallas, TX 75219

Reservations 214.521.8600

Web www.bengalcoast.com

 

Fusing the flavors of South Asia with a menu focused on contemporary recipes, traditional ingredients and spices from India, Thailand, Malaysia and Indonesia, Bengal Coast has something for everyone wanting to explore these vibrant foods. The restaurant blends not only some new and wonderful flavors of both familiar and exotic spices, but also blends the backgrounds of familiar and new visionaries as well. Founder Mark H. Brezinski has deep roots in Texas restaurant development from Brinker International, to Tin Star Restaurants, to P.F. Chang’s/Pei Wei Asian Diner, while Chef Anupam Joglekar brings over 20 years of chef experience from India’s first-class Oberoi Hotels. Combining this experience with featured specialty drinks, a warm and inviting ambiance and accessible pricing (no entrée over $18) leads to a restaurant that uniquely says “Bengal Coast.” Namaste!

Malay Crispy Beef

 

Ingredients

8 oz. sliced beef, marinated

5 oz. pad Thai noodles, blanched 8 oz. Malay beef broth

3 oz. coconut milk

1/2 teaspoon Malay spice mix

1/4 teaspoon garlic, chopped

1 oz. Honshimeji/Beech mushroom

1 oz. carrots julienne

1 oz. white scallion, chopped

1/4 oz. green scallion, chopped

1/4 teaspoon ginger, chopped

1 1/2 oz. cherry tomatoes, quartered

1 oz. snap peas, stringed 1/4 teaspoon cornstarch

1/2 tablespoon Thai basil, chopped 1/2 tablespoon cilantro, chopped

 

Method

1) Crisp fry the beef in hot oil and reserve. 2) Lightly grease the wok, when hot add the blanched noodles and sauté, then add 5 oz. of the beef broth, 1 oz. of the coconut milk and 1/4 teaspoon of the Malay spice mix. 3) Cook till the noodles are soft and there is 3 oz. of broth in the pan, remove to a serving dish. 4) Heat the wok, add a teaspoon of oil, sauté garlic, add all the vegetables. Sauté lightly, add 3 oz. of beef broth, 1 oz. of coconut milk and 1/4 teaspoon of the Malay spice mix. 5) Add chopped basil and cilantro, thicken broth with cornstarch. 6) Add the crispy fried beef to the thickened broth and toss lightly.

 

To Serve

Serve immediately, garnished with chopped green scallion.