Singaporean style dinner with friends
This weekend I had a couple of friends over at my place and I decided to cook, in Singapore fashion.
So here is the menu:
Usually, in Singapore, all courses are supposed to be served hot, all at the same time. It is not the easiest when you only have 1 wok and the temperature in the room is not helping to keep the first dish warm while you cook the rest. So the trick is to keep your oven on approximately 50°C, fan assisted gas setting and keep your dish in the oven until everything is ready to serve.
Anyway by my friends' rating, the stir fried beef was the best. So if you are up for experimenting, here is the recipe.
INGREDIENTS
Marinade
2 Tbsp unseasoned rice vinegar
5 Tbsp soy sauce
1 Tbsp honey
1 Tbsp peeled, grated fresh ginger
1 teaspoon chili pepper flakes
1 teaspoon ground cumin
Beef and stir-fry
400g sirloin steak
1 Tbsp corn starch
2 Tbsp vegetable oil
3-4 green onions, cut on a diagonal, 1/2-inch apart, including the greens
2 cloves garlic, thinly sliced
2-3 hot chilies
1-inch nob of ginger, peeled and sliced
1/2 spring onion, chopped
So here is the menu:
Fish Curry
Sambal Chili Prawns
Squids with Black Bean Paste
Stir Fried Beef with Ginger Slices
Served with steamed rice
Usually, in Singapore, all courses are supposed to be served hot, all at the same time. It is not the easiest when you only have 1 wok and the temperature in the room is not helping to keep the first dish warm while you cook the rest. So the trick is to keep your oven on approximately 50°C, fan assisted gas setting and keep your dish in the oven until everything is ready to serve.
Anyway by my friends' rating, the stir fried beef was the best. So if you are up for experimenting, here is the recipe.
Marinade
2 Tbsp unseasoned rice vinegar
5 Tbsp soy sauce
1 Tbsp honey
1 Tbsp peeled, grated fresh ginger
1 teaspoon chili pepper flakes
1 teaspoon ground cumin
Beef and stir-fry
400g sirloin steak
1 Tbsp corn starch
2 Tbsp vegetable oil
3-4 green onions, cut on a diagonal, 1/2-inch apart, including the greens
2 cloves garlic, thinly sliced
2-3 hot chilies
1-inch nob of ginger, peeled and sliced
1/2 spring onion, chopped
METHOD
- Slice the beef into the strips approximately 5 cm long and 1 cm thick.
- Mix all the ingredients for the marinate in a medium bowl.
- Soak the beef into the marinate and leave it in the refrigerator for a minimum of 30 mins. The longer it marinates, the better the taste will be.
- Mix the corn starch and about 2 tbsp of water in a small bowl. Leave it aside.
- Heat the oil up in a non-stick wok or frying pan. As the oil is heating up, place the beef slices into the wok. Make sure that the pieces are not overlapping one another.
- Turn them around quickly and saute them until they just brown outside but rare inside, no more than 1 minute. Transfer beef to a bowl.
- With the remaining sauce in the wok, add the chilies, garlic and ginger into the wok and stir fry for about 3 mins.
- Add the beef back into the wok. Continue to fry for another minute.
- Transfer to a serving plate and garnish with the spring onions.
Good luck!
1 comments :
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