Thursday, 19 November 2015

Satay from Beef

Well this has nothing to do with the satay we know, 
with chicken or pork or goat as a brochette.

What do we need for 4 persons:

-A generous filet de boeuf
-Satay marinade*
-White wine, whisky or Cognac (NO red wine)
-White pepper
-Bicarbonate or baking powder


Since marinade is not available in regular shops, I had to list 
ingredients from the package coming from a special shop in Paris. 
Also I wouldn’t know about quantities unfortunately, so if you make this it’s down 
to common sense ;-) 
But there is hope: I have found the website so you can order this with other 
goods on-line (see bottom of this page for the address).

The Marinade:
Chilli, garlic, sesame , peanuts, sugar, oil, crayfish, exotic spices, salt, flavor enhancers.

How do we make it:

Cut the beef in opposite direction to the fibres and in very thin slices.
Salt the beef
Marinade the beef in white wine, whisky or cognac, white pepper.
Tenderize with bicarbonate or baking powder
Add some water
Mix it and cover with clingfilm
Put in the fridge for as long as possible, 1 hour at least.

The wok needs to be really hot
Put the meat in
Then add sunflower
Add the satay marinade
It doesn’t need long, so do this last minute otherwise you end up with a cold meat dish.

Special knife but a normal one is fine as well
Cutting skills here
Almost soaked in water

In the wok
Bon Appetit
The satay powder

Wednesday, 18 November 2015

Cantonese Rice

What do we need for 4 persons:
-Thai Rice (amount like you do it normally)
-3 Eggs
-Ham cubes (250 grams)
-Green peas (2 handful) from freezer
-Chives (handful)


How do we make it:

Rince the rice first a few times before you put it on the hob or in a rice cooker.
Cook the rice how you would do it always

Take another wok !

Make an omelet and cut into shrunks and put a side for later.

Take the same wok (without the omelet)
Add the peas
Add the ham
Add the chives
Add rice
Add sunflower oil
Add salt
Add the omelet
Mix together


What do we need for 4 persons:

- 4 Endives
- Dried chives (little handful)
-Oyster sauce or Nuoc Mam sauce or Hoisin sauce (2 table spoons)
-Bicarbonate (1 tea spoon) or baking powder


How do we cook them:

Chop off ends of the endives
Then cut a cross half way up, at both 2 sides, to allow the sauce to impregnate
Dry fry the endives in the wok
Add sunflower oil
Fry until they are getting brownish
Add chives
Add salt
Add 2 table spoons of Oyster sauce or alternative
Add 2 table spoons of water
Add Bicarbonate or alternative
Cook until soft


Both Bev and Franca have tried this dish, but the original recipe of 2 table spoons of bicarbonate or baking powder was far too salty. Therefore it's mentioned now 1 tea spoon. You can always add.

Also Franca's experience is when you have thick endives to take the leafs of so it's cooking quicker.