Famous Asian Recipes Blog

Ingredients

500g beef, 300g turnips (cut into small diagonal chunk), 4 thin slices of ginger, 2 cloves of garlic (crushed), 1 slice tangerine peel (soaked), 2 stalks spring onions(sectioned), 2 tsp fermented bean paste, 1 star anise

Seasoning

1 cup beef stock, 2 tbsp light soy sauce, 1 tsp sugar, dash of sesame oil, 1 tbsp of cooking wine, salt and pepper to taste

Method

Scald beef and turnips separately, rinse well and set aside.

Bring 1 liter of water to boil and cook beef with medium heat until beef become tender and cut into small chunks. Reserve stock for later use.

Heat 2 tbsp of oil to saute ginger, garlic and bean paste, add beef, turnips and toss well.

Transfer dish to an earthen pot then add seasoning and beef stock and bring it to a light boil.

Simmer with low heat until all ingredients become completely soft. Garnish with spring onions and serve hot.

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Ingredients
800 grams large prawns, 4 tbsp Chinese celery (diced), 4 shallots (chopped), 1 tbsp red chili (cut into rings), 2 tsp curry powder
Marinade
2 tbsp Chinese cooking wine, pinch of pepper
Seasoning
100 ml chicken stock, 1 tbsp light soy sauce, dash of sesame oil, salt, sugar and pepper to taste
Method

• Trim prawns, keep shell and rinse well then pat dry.
• Marinate prawns for 20 minutes, coated with little bit of cornstarch and deep-fry briefly until slight golden in color.
• Saute shallots and curry powder to fragrant, return prawns and sprinkle cooking wine then add seasoning and stock.
• Let the dish boil for 2 minutes and when gravy thicken and almost dry up, stir in the celery and chili, toss wel and dish up.

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