Stamppot Andijvie Met Chings Taiwanese Entrecote
Dutch mash with raw endive and lumps of danish blue
Served with Ching's Taiwanese-style Pepper Steak
Sirloin, marinated in:
5 T light soy sauce
2 T five-spice powder
1 T brown sugar
4 T sichuan peppercorns, ground
Last time I tried it with coarsed black pepper and although I'm a huge fan of sichuan pepper, I preferred the black pepper version.
Endive mash with little lumps of Roquefort
Cook 750 gr potatoes, mash them with 200ml hot milk and some chicken stock powder. Then add the sliced endive, stir, add 1 T vinegar (or more!) and loads of ground black pepper. Just before serving add some cubes of Roquefort cheese, but don't stir too much, you should still have lumps of Roquefort.