Memory, is a child walking along a seashore. You never can tell what small pebble it will pick up and store away among its treasured things. ~Pierce Harris, Atlanta Journal
A few months ago,when I connected with one of my old school friends on Facebook, she told me how one of her dearest childhood food memories was of the ‘Teriyaki Steaks’ from my parents food store, ‘Majora.’
Then, a couple of weeks later, I got a call from a cousin in Bombay who wanted the recipe.
“I’m dying for the flavor of those steaks,” she said, “why don’t you share the recipe, now that Majora does not exist any more.”
But it obviously DOES exist in the memories of everybody who enjoyed it’s food.
It’s amazing that I had always taken Majora’s Teriyaki steaks for granted. They were marinated in-house and sold frozen, ready to broil. They were delicioso…..even if I say so myself.
It’s amazing how seemingly stray comments trigger memories. Most often these memories are multi-sensory.
You remember certain smells, textures, flavours, sights and sounds. Sometimes one of these, trigger memories that bring on many more…..of good times, friendships, special celebrations, which in turn trigger many more sensorial and emotional ones.
So I called my Dad, who was thrilled that I wanted his ‘world famous’ steak recipe.
Ofcourse he rattled off ingredients and I was left to figure off the quantities ‘andaaz sey’…..which in Hindi literally means using your own judgement.
I am pretty much someone who cooks ‘andaaz sey’……my own slap dash gourmet technique. But for the sake of putting down a recipe on this blog, here are the approximate quantities.
I urge you to please cook ‘andaaz sey” and taste as you go along. I like my marinade to lead with the sweet and then the salt.
Teriyaki is a Japanese method of cooking meat.
A piece of fish or meat which has been marinated in a sweet soy marinade (tare) and then broiled or grilled.(yaki)
TERIYAKI STEAKS A LA PAPA
Beef Tenderloin 750 gms ( you could experiment with chicken as well, if you don’t eat Beef )
For the Marinade:
Ginger paste 1 tsp
Garlic paste 1 tsp
Mustard paste 1 1/2 tsp
Soya sauce 2 tbsp
Wine 4 tbsp
( should be rice wine but all I had at home was some French white which I added in. But red would be better with beef)
Brown Sugar 3 tbsp
Olive oil 2 tbsp
Cut the tenderloin into thick roundels and flatten using a steak hammer.
The hammering tenderizes the meat. Covering with a piece of cling wrap, helps to prevent the meat from sticking to the hammer and damaging the steak.
In a bowl measure out the ingredients for the marinade and stir over a slow flame till slightly thickened.
When cool, pour over the tenderized steak and marinade overnight preferably or for a couple of hours at least.
Heat a skillet and when hot, broil steaks, covered, till done and all the liquid has evaporated.
Keep basting the steaks from time to time if you are grilling them.
I served the steaks with Balsamic Roast Vegetables and a Jacket Potato.
There are so many special food memories we all have. Special treats made for special occasions or achievements.
What are yours?
Are there any aromas that trigger memories?
What about smells sights or sounds?
I’d love to hear from you.