Chinese – Rohaizan's Culinary Secrets

Chinese-style stir fried beef

Rohaizan — Mon, 21 Feb 2011 05:21:36 +0000

We decided to have Malaysian food yesterday. I had never cooked stir-fried beef before and got it right but this method really works. The beef is succulent and not dry and hard. The rice vinegar is a good substitute for rice-wine and you can’t taste the vinegar.

INGREDIENTS

450 gms beef (flank or top sirloin steak), thinly sliced
3 cloves garlic, crushed
Thumb-sized ginger, crushed
5 sticks spring onions, sliced diagonally (separate the white parts from the green)
Oil for stir-frying

Marinade:
• 2 tablespoons light soy sauce
• 2 tablespoons Chinese rice vinegar
• 1/2 teaspoon sesame oil
• 1 tsp cornstarch

DIRECTIONS
Slice the beef thinly across the grain. Mix the marinade and add to beef slices. Marinate beef for 15 minutes or longer. While beef is marinating, prepare the vegetables.

Heat wok and add 2 tablespoons oil. When the oil is hot, add the beef in batches. Stir-fry for a couple of minutes until it is nearly cooked. Remove from the wok and drain on paper towels if desired.

Clean out the wok, saving saving any juices. Add 2 – 3 tablespoons oil to the wok. When the oil is hot, add the ginger and garlic. Stir-fry briefly and add the white part of the spring onions. Stir-fry briefly then return the beef to the wok. Mix well and stir in the green part of the spring onions. Serve hot with rice.

Vivian’s Char Kuey Teow

Rohaizan — Thu, 03 Feb 2011 10:43:48 +0000

I spent Chinese New Year day this year at Vivian’s gorgeous house in Bukit Jelutong. She had a great concept for her special guests that day – hawker food freshly prepared! She had made her signature dish of Sarawak Laksa and then freshly fried Char Kuey Teow. It was so nice I asked to watch her cooking it and decided to recipise it for Zarada Kitchen.

So here it is:

INGREDIENTS

Fresh kuey teow – cut and separated from folds

Taugeh

Sawi (mustard leaves) or kuchai cut into 3” lengths

Egg (optional)

Chili boh

Minced garlic

Fishcake, sliced

Medium-sized prawns, shelled and de-veined

Canola oil

Sauce mix:
3 tbsp dark soya sauce
1/2 tbsp thick sauce
1 tbsp fish sauce

DIRECTIONS

The best way to cook char kuey teow is the way they do it in the hawker stall – large and heavy wok on large gas hob. It is also cooked very fast..the dish is ready in minutes.

Heat oil till smoking hot. Add prawns and fishcake. Immediately add chili boh and garlic. Fry quickly then add kuey teow, followed by sauce mix. Fry a bit then add sawi. Fry.

If using egg, add it now. Break the yolk, fold the hot kuey teow over the egg. Flick once to break the egg. Add the taugeh and kuchai. Mix well n serve.

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Location:Jalan Teratak U8/95,Shah Alam,Malaysia