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Enjoy
Hed Chef
Nail that bull's eye
By Hedy Khoo
April 12, 2010
PUT a red-blooded male together with a bloody cut of red meat and what do you have?
DRESS Courtesy of Marciano LOCATION Courtesy of kitchen culture at Leng Kee Road MAKE UP AND HAIR Helen Wong from Make Up For Ever Academy (Tel: 63330678) PICTURES Kua Chee Siong, Hedy Khoo
A headache.
How do you turn a raw piece of beef into a bait so saucy you can reel in the beefcake?
Having the right tool works wonders. A sound pounding with a trusty meat hammer might make an otherwise sinewy and stubborn piece of meat see the sense in being tender.
Rough callous treatment can sometimes yield astonishing results in elevating inferior cuts of beef to succulent morsels of silky texture and delightful taste.
Still, exercise caution and stealth. Do not allow the beefcake to witness your display of culinary violence or he might turn tail and gallop to greener pastures.
Hone your culinary prowess and skills behind closed kitchen doors.
The element of surprise can give you an edge in a bullfight should you ever discover your beefcake has a penchant for grazing with other hot heifers.
After all, what mushy opposition can minced meat be against a hammer-wielding raging cow?
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STIR-FRIED BEEF WITH SPICY BLACK BEAN SAUCE
INGREDIENTS
1,150g beef (use a sirloin cut)
Half of a green bell pepper, cut into squares
Half of a red bell pepper, cut into squares
1 tbsp spicy black bean paste
1 clove of garlic, sliced
1 purple onion, sectioned
10g ginger, julienned
Coriander for garnishing
Cooking oil
MARINADE
1 tbsp Chinese rice wine or sherry
1 tsp light soya sauce
1 tbsp sesame oil
Dash of white pepper
1 tsp cornstarch
METHOD
Slice the beef thinly. Place in bowl and add ingredients for the marinade. Mix well and allow to marinate at least half an hour, preferably the night before.
Pour oil into pan until a level of 2cm from base of pan. Heat to medium.
Add the beef and fry for less than a minute.
Remove from pan, drain and set aside.
Remove remaining oil except for about two tablespoonsful.
Heat oil and fry garlic and ginger until golden brown.
Throw in the spicy bean paste and fry for half a minute.
Add in the onion, peppers, followed by the beef. Stir fry for 30 seconds to a minute and remove from pan.
Garnish with coriander.
Enjoy
Hed Chef
Nail that bull's eye
By Hedy Khoo
April 12, 2010
PUT a red-blooded male together with a bloody cut of red meat and what do you have?
DRESS Courtesy of Marciano LOCATION Courtesy of kitchen culture at Leng Kee Road MAKE UP AND HAIR Helen Wong from Make Up For Ever Academy (Tel: 63330678) PICTURES Kua Chee Siong, Hedy Khoo
A headache.
How do you turn a raw piece of beef into a bait so saucy you can reel in the beefcake?
Having the right tool works wonders. A sound pounding with a trusty meat hammer might make an otherwise sinewy and stubborn piece of meat see the sense in being tender.
Rough callous treatment can sometimes yield astonishing results in elevating inferior cuts of beef to succulent morsels of silky texture and delightful taste.
Still, exercise caution and stealth. Do not allow the beefcake to witness your display of culinary violence or he might turn tail and gallop to greener pastures.
Hone your culinary prowess and skills behind closed kitchen doors.
The element of surprise can give you an edge in a bullfight should you ever discover your beefcake has a penchant for grazing with other hot heifers.
After all, what mushy opposition can minced meat be against a hammer-wielding raging cow?
--------------------------------------------------------------------------------
STIR-FRIED BEEF WITH SPICY BLACK BEAN SAUCE
INGREDIENTS
1,150g beef (use a sirloin cut)
Half of a green bell pepper, cut into squares
Half of a red bell pepper, cut into squares
1 tbsp spicy black bean paste
1 clove of garlic, sliced
1 purple onion, sectioned
10g ginger, julienned
Coriander for garnishing
Cooking oil
MARINADE
1 tbsp Chinese rice wine or sherry
1 tsp light soya sauce
1 tbsp sesame oil
Dash of white pepper
1 tsp cornstarch
METHOD
Slice the beef thinly. Place in bowl and add ingredients for the marinade. Mix well and allow to marinate at least half an hour, preferably the night before.
Pour oil into pan until a level of 2cm from base of pan. Heat to medium.
Add the beef and fry for less than a minute.
Remove from pan, drain and set aside.
Remove remaining oil except for about two tablespoonsful.
Heat oil and fry garlic and ginger until golden brown.
Throw in the spicy bean paste and fry for half a minute.
Add in the onion, peppers, followed by the beef. Stir fry for 30 seconds to a minute and remove from pan.
Garnish with coriander.
