It's almost Christmas. In these wintery days, a cup of spicy Masala Chai really amps up the season feeling - particularly if you are nursing a cold, like me. In our family, we like making our own Chai after meals, although we are not averse to picking up a "Chai Tea Latte" at the Starbucks drive-thru either!
Like pot roast, your favorite Chai is the one you are familiar with. There is no set recipe for Masala Chai. Some people like to add peppercorns. Some don't. Some like fresh ginger. Some don't. I use both of these occasionally, depending on whether I have peppercorns and fresh ginger on hand and how industrious I feel. I've also seen recipes that include star anise, allspice, rosebuds etc. Different regions of India also emphasize different spices. Most people agree that the strong note in Chai is cardamom, which I love. My friend, Maala, her family likes adding a lot of fennel to aid digestion after a meal - so I've adopted that in my basic recipe.
Tea. Any strong black tea works. I use Assam.
As for milk, most people use whole milk for its richness. For healthful reasons, I add 2% milk, which takes away from the fullness of my Chai but it is what I prefer. I know my mom likes using condensed milk as both a milk and sweetener, as many Singaporeans do. Again, it's up to you to find your version.
Sugar. A decent amount of sugar is important to bring out the flavor of the spices. For someone who drinks her coffee black with no milk or sugar and avoids sodas, this is a lot of sugar for me. There is a reason why I've added this recipe under "Sweets". But it's no more sugar than what you would find in a dessert. Sugar is an integral part of Chai. So don't flinch!
Ratios. When I was in working in South India, the family that I lived with did a ratio of 2 parts milk to one part water. So that's what I do too.
As for the brewing process, again, there are many variations. You can boil the whole lot together all at once. I prefer adding the milk at the end, just because that's how I make English tea as well. The only difference between brewing Chai and other teas is that, in making Chai, the tea leaves are not steeped in hot water; instead, the water is kept on a constant simmer.
I would encourage you to experiment and find your favorite Masala Chai recipe. But to start you off, I'm going to share my basic go-to recipe. I may add other spices at times, but these are the ones I always use.*
Here's wishing you a happy Chai adventure!
Masala Chai
15 cardamom seeds
5 cloves
1 cinnamon stick (about 1.5-2 inches)
1 tbsp fennel seeds
2 tsp Assam tea leaves
1 cup water
2 cups milk
3 lumps of brown sugar (or white if you prefer) to 1 cup of liquid
*****
Grind the spices together. In a saucepan, add the water and all the spices, and bring to a boil. Reduce heat and simmer for 5 minutes. Add the tea leaves and simmer for a further 2 minutes (you don't want to simmer for too long because the tea leaves will release their tannins and give off a bitter taste).
Add milk and bring to a boil again as quickly as possible. Turn off heat. Add sugar and stir.
To serve, use a small scoop and a small sieve to strain the tea into individual cups. If serving a large group, strain into a big teapot before serving.
Previously at artisanedibles dot blogspot dot com.
Friday, December 10, 2010
Monday, November 22, 2010
Cream Cheese Lemon Pie
I continue my adventures and forays into what I call "cuisine Americana" - defined by good tummy-filling food without any pretension. If you watch Diners, Drive-Ins and Dives, you'll know what I mean. It's just real tasty food and usually obtainable at a drive-thru. The Boy's philosophy of cuisine Americana is this: Peanut butter, cheese, bacon or chocolate - just add any or more of the above, and it will be yummy. I buy that!
On the same note, I discovered yesterday that Dairy Queen makes really good popcorn chicken. =)
So, my friend, Michelle, has a superb recipe for an all-American pie that I want to share with you here.
Cream Cheese Lemon Pie
8 oz cream cheese
1 can sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla
1 graham cracker pie crust
*****
In a mixer, fold all the filling ingredients together until a smooth texture is achieved. Pour the filling mixture in the pie crust and chill in the fridge for at least 2 hours. And that's it, folks!
On the same note, I discovered yesterday that Dairy Queen makes really good popcorn chicken. =)
So, my friend, Michelle, has a superb recipe for an all-American pie that I want to share with you here.
Cream Cheese Lemon Pie
8 oz cream cheese
1 can sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla
1 graham cracker pie crust
*****
In a mixer, fold all the filling ingredients together until a smooth texture is achieved. Pour the filling mixture in the pie crust and chill in the fridge for at least 2 hours. And that's it, folks!
Wednesday, November 10, 2010
Pot Roast
When it comes to pot roast, I have several thoughts:
1. There is no such thing as the "best" pot roast. The best pot roast you've ever had is the one your momma made growing up.
2. The consensus, however, is that onions matter. Lots of onions. A friend of mine from Memphis even swears by onion soup as the braising liquid.
3. A good cut of meat matters too. In this family, we use a bone-in chuck roast - from a pastured cow, hence it's relatively lean. They can be ginormous though, so squiggling it into your Dutch oven may be tricky.
4. Dutch ovens. I use a 5 quart oval Dutch oven by Le Creuset. It's the only piece I own and, IMHO, one good quality Dutch oven is all you need. Mine has served me well for many years. Enameled cast iron is best - the American brand Lodge has just come out with their own line of enameled cast iron Dutch(?) ovens.
5. With practice, this can be a go-to dish favorite as well. It looks complicated, but it really isn't. There are only 3 basic steps to braising: Meat, Aromatics, Braising liquid. In fact, pot roast is a great option for working girls (and guys) - you can chop your vegetables at night, pop it into a slow cooker in the morning (brown the meat in a separate skillet) and come home to a wonderful fragrance filling your home after work.
This, then, is the pot roast that my baby girl's momma makes.
POT ROAST
A - Meat
4-4.5 lbs bone-in chuck roast
2 tbsp olive oil
B - Aromatics
1 tbsp olive oil
2 medium yellow onions, chopped
3 stalks celery, chopped
2 carrots, chopped
2 dried bay leaves
C - Braising liquids
1 cup cooking red wine
1 cup beef stock
D - Accompaniments
1 medium yellow onion, chopped
2 medium white potatoes, diced
2 carrots, cut into 0.5cm rounds
E - Finish
Worcestershire sauce (I use Lea & Perrins)
*****
A - Season one side of the chuck roast with salt and pepper. Heat the oil in your Dutch oven until smoking. Place the chuck roast carefully into the Dutch oven, seasoned side down. I use tongs and a ladle to do this, using the ladle to squiggle the sides until the whole piece of meat fits. While one side is browning, season the other side with salt and pepper. When the first side is browned (approximately 5 minutes) - there should be sections of darker crusty bits - turn the meat over and brown the other side. Set aside (I usually set aside on the cover of the Dutch oven, upturned. Saves on washing up.).
B - Add another tbsp of oil. Saute the onions until translucent and soft. Add the celery and carrots and saute for a few minutes.
C - Add the red wine. Using a wooden ladle, scrape the bottom of your Dutch oven to loosen the caramelized bits left behind after browning the meat. Reduce the red wine to half. Then add the beef stock and, again, reduce to half.
Arrange the browned roast on top of the sauteed vegetables. Tuck the bay leaves into the sides. Cover and reduce heat to low, maintaining a bubbling simmer. Cook for at least 3 hours.
D - 30 minutes before serving, open the lid and cover the meat with the additional chopped onions. This ensures that the juice from the cooking onions will permeate the meat (a trick that I learned from my MIL). Add in the potatoes and carrots, making sure that they fall in between the meat and are covered by the braising liquid. At this point also, taste the gravy and season with more salt or pepper as required. Cover and cook for a further 30 minutes.
E - The pot roast is ready to be served when the potatoes and carrots have cooked. Using a pair of kitchen scissors, cut up the cooked roast into large chunks in the pot. I like to finish it with a splash of Worcestershire sauce to add a little jazz.
Serve hot with warmed dinner rolls.
1. There is no such thing as the "best" pot roast. The best pot roast you've ever had is the one your momma made growing up.
2. The consensus, however, is that onions matter. Lots of onions. A friend of mine from Memphis even swears by onion soup as the braising liquid.
3. A good cut of meat matters too. In this family, we use a bone-in chuck roast - from a pastured cow, hence it's relatively lean. They can be ginormous though, so squiggling it into your Dutch oven may be tricky.
4. Dutch ovens. I use a 5 quart oval Dutch oven by Le Creuset. It's the only piece I own and, IMHO, one good quality Dutch oven is all you need. Mine has served me well for many years. Enameled cast iron is best - the American brand Lodge has just come out with their own line of enameled cast iron Dutch(?) ovens.
5. With practice, this can be a go-to dish favorite as well. It looks complicated, but it really isn't. There are only 3 basic steps to braising: Meat, Aromatics, Braising liquid. In fact, pot roast is a great option for working girls (and guys) - you can chop your vegetables at night, pop it into a slow cooker in the morning (brown the meat in a separate skillet) and come home to a wonderful fragrance filling your home after work.
This, then, is the pot roast that my baby girl's momma makes.
POT ROAST
A - Meat
4-4.5 lbs bone-in chuck roast
2 tbsp olive oil
B - Aromatics
1 tbsp olive oil
2 medium yellow onions, chopped
3 stalks celery, chopped
2 carrots, chopped
2 dried bay leaves
C - Braising liquids
1 cup cooking red wine
1 cup beef stock
D - Accompaniments
1 medium yellow onion, chopped
2 medium white potatoes, diced
2 carrots, cut into 0.5cm rounds
E - Finish
Worcestershire sauce (I use Lea & Perrins)
*****
A - Season one side of the chuck roast with salt and pepper. Heat the oil in your Dutch oven until smoking. Place the chuck roast carefully into the Dutch oven, seasoned side down. I use tongs and a ladle to do this, using the ladle to squiggle the sides until the whole piece of meat fits. While one side is browning, season the other side with salt and pepper. When the first side is browned (approximately 5 minutes) - there should be sections of darker crusty bits - turn the meat over and brown the other side. Set aside (I usually set aside on the cover of the Dutch oven, upturned. Saves on washing up.).
B - Add another tbsp of oil. Saute the onions until translucent and soft. Add the celery and carrots and saute for a few minutes.
C - Add the red wine. Using a wooden ladle, scrape the bottom of your Dutch oven to loosen the caramelized bits left behind after browning the meat. Reduce the red wine to half. Then add the beef stock and, again, reduce to half.
Arrange the browned roast on top of the sauteed vegetables. Tuck the bay leaves into the sides. Cover and reduce heat to low, maintaining a bubbling simmer. Cook for at least 3 hours.
D - 30 minutes before serving, open the lid and cover the meat with the additional chopped onions. This ensures that the juice from the cooking onions will permeate the meat (a trick that I learned from my MIL). Add in the potatoes and carrots, making sure that they fall in between the meat and are covered by the braising liquid. At this point also, taste the gravy and season with more salt or pepper as required. Cover and cook for a further 30 minutes.
E - The pot roast is ready to be served when the potatoes and carrots have cooked. Using a pair of kitchen scissors, cut up the cooked roast into large chunks in the pot. I like to finish it with a splash of Worcestershire sauce to add a little jazz.
Serve hot with warmed dinner rolls.
Tuesday, November 9, 2010
Steamed Sea Bass
One of my favorite go-to dishes. It's tasty, healthful, and the multi-colored garnishing makes an appetizing visual. Most importantly, it is easy. Over the years, my American husband has learned to look his food in the eye. But if you are squeamish about your food being served with its head intact, fillets can be substituted for the whole fish.
Steamed Sea Bass
A - Aromatics
3 stalks scallions, green and white parts separated
1" fresh ginger root
B - Meat
1 whole striped bass, cleaned, scaled and, if desired, filleted (your fishmonger can do all this)
3 tbsp vegetable oil
C - Garnishing
Green part of the scallion stalks from (A)
1" fresh ginger root
1 fresh red chilli
D - Sauce
2 tbsp light soya sauce
1 tbsp Shaoxing wine or Vermouth
1 tsp sugar
White pepper
*****
A - Slice the white parts of the scallion stalks into 1" sections and then half lengthwise. Slice the ginger root. Stuff a few sections of scallion and slices of ginger in the fish gullet (if using a whole fish). Arrange the remainder of the aromatics on a plate and place the fish on top.
B - Steam the fish for 8-12 minutes, depending on the size of the fish. If using fish fillets, 8 minutes should suffice. I like to steam my fish using a metal stand and a big wok. With the metal stand in the wok, fill with water just touching the plate of the stand. Bring to a boil. When the water is boiling, place your plate with the fish on it on the stand. Steam covered for an appropriate time period.
While the fish is cooking, heat the vegetable oil until smoking (you can also prepare your garnishing (C) during this time). When the fish is cooked, transfer it to a clean serving dish (use a large ladle or two ladles so that the fish remains intact) and pour the hot oil over to sizzle it.
C - To prepare your garnishing: Slice the green parts of the scallions into 1" sections and then julienne. Slice the ginger root thinly and then julienne. De-seed the chilli and julienne. Toss the garnishing ingredients together and arrange on top of the cooked fish.
D - Heat the sauce (I do it in the pan that I used to heat up the oil or in the microwave) and pour over the assembled dish.
Serve immediately with steamed white rice.
Steamed Sea Bass
A - Aromatics
3 stalks scallions, green and white parts separated
1" fresh ginger root
B - Meat
1 whole striped bass, cleaned, scaled and, if desired, filleted (your fishmonger can do all this)
3 tbsp vegetable oil
C - Garnishing
Green part of the scallion stalks from (A)
1" fresh ginger root
1 fresh red chilli
D - Sauce
2 tbsp light soya sauce
1 tbsp Shaoxing wine or Vermouth
1 tsp sugar
White pepper
*****
A - Slice the white parts of the scallion stalks into 1" sections and then half lengthwise. Slice the ginger root. Stuff a few sections of scallion and slices of ginger in the fish gullet (if using a whole fish). Arrange the remainder of the aromatics on a plate and place the fish on top.
B - Steam the fish for 8-12 minutes, depending on the size of the fish. If using fish fillets, 8 minutes should suffice. I like to steam my fish using a metal stand and a big wok. With the metal stand in the wok, fill with water just touching the plate of the stand. Bring to a boil. When the water is boiling, place your plate with the fish on it on the stand. Steam covered for an appropriate time period.
While the fish is cooking, heat the vegetable oil until smoking (you can also prepare your garnishing (C) during this time). When the fish is cooked, transfer it to a clean serving dish (use a large ladle or two ladles so that the fish remains intact) and pour the hot oil over to sizzle it.
C - To prepare your garnishing: Slice the green parts of the scallions into 1" sections and then julienne. Slice the ginger root thinly and then julienne. De-seed the chilli and julienne. Toss the garnishing ingredients together and arrange on top of the cooked fish.
D - Heat the sauce (I do it in the pan that I used to heat up the oil or in the microwave) and pour over the assembled dish.
Serve immediately with steamed white rice.
Tuesday, October 26, 2010
Tomato Prawns
The last two meals I cooked for girlfriends of mine were (to me) lackluster. So I did what I always do in these situations: I called mom.
The secret to cooking prawns, my mom taught me, is rinsing them under cold tap water for at least 5 minutes. This produces prawns that are crunchy to the bite, rather than mealy. I tested out that theory this week for The Boy, and it was astonishingly true!
The second secret to cooking prawns, my mom taught me, is using a little ginger to dispel the "fishy" smell and taste of seafood. Again, the theory tested well.
So I incorporated these two cooking tips into my stir-fry dish, Tomato Prawns, this week. This dish is yummy and despairingly easy - great for new moms with only two hands!
TOMATO PRAWNS
A - Meat and Marinade
10-15 tiger prawns, shell peeled and deveined
1/2 tsp salt
B - Aromatics
2 tbsp vegetable oil
2 slices fresh ginger
4 cloves garlic, sliced finely into thin sections
3 stalks scallions, sliced finely into 1/2 cm sections - separate white and green parts
2 tomatoes, diced
C - Sauce
2 tbsp kecap manis (sweet soya sauce) *
1 tbsp potato flour mixed with 3 tbsp water
* Note: This can be substituted with 2 tbsp light soya sauce and 1 tbsp sugar.
*****
A - Run the shelled and deveined prawns under a cold tap for at least 5 minutes. While the prawns are under the tap, you can prepare your aromatics (B). Afterwards, dry the prawns thoroughly with a paper towel and sprinkle both sides with salt. Set aside for 15 minutes.
B - Heat 2 tbsp of oil in a wok, high heat. Fry the slices of ginger for a while until fragrant. Lower heat to medium, fry the white parts of the scallions and the garlic. Do not burn the garlic - if it browns, it will taste bitter!
Add the marinated prawns. Stir fry on both sides until the prawns turn red and are cooked.
C - Add the chopped tomatoes and green parts of the scallions, flipping the prawns as you do. Then add the kecap manis. Stir fry for a few seconds until the sauce bubbles. Then add the potato starch mixture. Take the wok off the heat once the sauce starts to thicken.
Serve immediately with steamed white rice and some green leafy vegetables.
The secret to cooking prawns, my mom taught me, is rinsing them under cold tap water for at least 5 minutes. This produces prawns that are crunchy to the bite, rather than mealy. I tested out that theory this week for The Boy, and it was astonishingly true!
The second secret to cooking prawns, my mom taught me, is using a little ginger to dispel the "fishy" smell and taste of seafood. Again, the theory tested well.
So I incorporated these two cooking tips into my stir-fry dish, Tomato Prawns, this week. This dish is yummy and despairingly easy - great for new moms with only two hands!
TOMATO PRAWNS
A - Meat and Marinade
10-15 tiger prawns, shell peeled and deveined
1/2 tsp salt
B - Aromatics
2 tbsp vegetable oil
2 slices fresh ginger
4 cloves garlic, sliced finely into thin sections
3 stalks scallions, sliced finely into 1/2 cm sections - separate white and green parts
2 tomatoes, diced
C - Sauce
2 tbsp kecap manis (sweet soya sauce) *
1 tbsp potato flour mixed with 3 tbsp water
* Note: This can be substituted with 2 tbsp light soya sauce and 1 tbsp sugar.
*****
A - Run the shelled and deveined prawns under a cold tap for at least 5 minutes. While the prawns are under the tap, you can prepare your aromatics (B). Afterwards, dry the prawns thoroughly with a paper towel and sprinkle both sides with salt. Set aside for 15 minutes.
B - Heat 2 tbsp of oil in a wok, high heat. Fry the slices of ginger for a while until fragrant. Lower heat to medium, fry the white parts of the scallions and the garlic. Do not burn the garlic - if it browns, it will taste bitter!
Add the marinated prawns. Stir fry on both sides until the prawns turn red and are cooked.
C - Add the chopped tomatoes and green parts of the scallions, flipping the prawns as you do. Then add the kecap manis. Stir fry for a few seconds until the sauce bubbles. Then add the potato starch mixture. Take the wok off the heat once the sauce starts to thicken.
Serve immediately with steamed white rice and some green leafy vegetables.
Tuesday, October 19, 2010
Fish Curry
I love this curry. It's flavorful, healthful, and it reminds me of home (Singapore) - the place where Fish Head Curry was invented! Our family loves it, particularly because it meets our maximin principle when it comes to food: Maximum flavor for minimum calories!
Note: Tamarind concentrate can be found in most Asian grocery stores. You can substitute the tamarind with 1 can of peeled tomatoes. This lends a more intense flavor. In which case, skip the fresh tomatoes.
FISH CURRY
Cooking time: 20 minutes
A - Meat
1 Fish fillet - use a fatty fish like Chilean sea bass or cod
B - Aromatics
2 medium onions
1 tbsp Chilli powder (or more if you like it spicy)
2 tbsp curry powder (fish curry powder, if you can find it, or mix your own), mixed with a small amount of water to form a paste
1 tbsp tamarind concentrate, diluted according to instructions
3 tomatoes, chopped into big chunks
C - Accompaniments
Green beans or Okra, cleaned and the tips cut off
*****
A - Heat 2 tbsp of vegetable oil in a skillet. When the oil is smoking, slide in the fish fillet and sear both sides. Do not overcook the fish at this stage. Just 1-2 minutes on each side until it just starts to brown will do. Set aside.
B - In a food processor, chop finely the onions with the chilli powder.
Heat 2 tbsp of vegetable oil in a claypot or shallow braising pot. Fry the onion-chilli mixture until all the water from the onions has evaporated and the mixture slightly glistens with oil. Add the curry paste and fry for 1-2 minutes until fragrant.
Slide in the fish fillet. Add enough water to barely cover the fish (not too much). Add in the tamarind and chopped tomatoes (or can of peeled tomatoes). Cover and bring to a boil.
C - When the gravy is boiling, add in the vegetables. Lower the heat and simmer for 20 minutes.
At the end, taste and add salt accordingly. Most times, I find that the sweetness of the vegetables and the spiciness of the curry powder have been coaxed out and co-mingled so lovingly during the cooking process that further addition of salt is unnecessary.
Serve immediately with steamed white rice.
Note: Tamarind concentrate can be found in most Asian grocery stores. You can substitute the tamarind with 1 can of peeled tomatoes. This lends a more intense flavor. In which case, skip the fresh tomatoes.
FISH CURRY
Cooking time: 20 minutes
A - Meat
1 Fish fillet - use a fatty fish like Chilean sea bass or cod
B - Aromatics
2 medium onions
1 tbsp Chilli powder (or more if you like it spicy)
2 tbsp curry powder (fish curry powder, if you can find it, or mix your own), mixed with a small amount of water to form a paste
1 tbsp tamarind concentrate, diluted according to instructions
3 tomatoes, chopped into big chunks
C - Accompaniments
Green beans or Okra, cleaned and the tips cut off
*****
A - Heat 2 tbsp of vegetable oil in a skillet. When the oil is smoking, slide in the fish fillet and sear both sides. Do not overcook the fish at this stage. Just 1-2 minutes on each side until it just starts to brown will do. Set aside.
B - In a food processor, chop finely the onions with the chilli powder.
Heat 2 tbsp of vegetable oil in a claypot or shallow braising pot. Fry the onion-chilli mixture until all the water from the onions has evaporated and the mixture slightly glistens with oil. Add the curry paste and fry for 1-2 minutes until fragrant.
Slide in the fish fillet. Add enough water to barely cover the fish (not too much). Add in the tamarind and chopped tomatoes (or can of peeled tomatoes). Cover and bring to a boil.
C - When the gravy is boiling, add in the vegetables. Lower the heat and simmer for 20 minutes.
At the end, taste and add salt accordingly. Most times, I find that the sweetness of the vegetables and the spiciness of the curry powder have been coaxed out and co-mingled so lovingly during the cooking process that further addition of salt is unnecessary.
Serve immediately with steamed white rice.
Thursday, October 14, 2010
Tangerine Beef
American Chinese cuisine is a category of its own. It looks nothing like what I would consider "Chinese" food. So when an American Vietnamese friend of mine declared that he disliked Chinese food because it was "overcooked" and "sugary", I decided that my mission would be change minds, one by one - through cooking authentically!
Tangerine Beef (Orange Beef as it is usually listed on the menu) is a great example of how the fresh ingredients can sing for themselves - without the help of sugar or cornstarch or MSG. So there, PF Chang!
Dried tangerine peel can be found at most Asian grocery stores. It was once considered so precious that my great-grandmother would hide her stash in a tin under the bed. It lends a citrus intensity and depth to the dish, but can be left out if you really must.
TANGERINE BEEF
A - Meat and Marinade
1.5 lbs beef fillet, cut into thin slices
3/4 tsp salt
1 tsp sugar (ok, just a little sugar)
2 tsp light soya sauce
2 tsp dark soya sauce
2 tsp Shaohsing wine / Vermouth
1 dried chilli (optional)
1 tbsp hot chilli oil (optional)
B - Aromatics
3 pcs dried tangerine peel - soaked in cold water for 1/2 hour or until soft, drained, and julienned
1/2 small orange - rind peeled and blanched in boiling water for 5 minutes, drained, rinsed in cold water, and julienned
1" fresh ginger, peeled and julienned
6 scallions, cut into 2" sections (separate green and white parts)
Shaohsing wine / Vermouth
Chilli sauce (optional)
C - Sauce
1/2 tsp potato starch
2 tbsp water
1 tbsp dark soya sauce
*****
A - Marinade the meat in all the marinade ingredients except the dried chilli and chilli oil for 1 hour. If you like it hot, crinkle in the dried chilli and blend in the chilli oil after 1 hour.
B - Heat 4 tbsp of vegetable oil in wok over high heat until smoke rises. Sizzle first the ginger, then the white sections of the scallions - to make the oil fragrant. Then add the tangerine and orange peels and stir-fry for a few seconds.
Add the beef slices, cooking on both sides. Splash the Shaohsing wine around the side of the wok while the beef is cooking and continue to stir-fry, adding the chilli sauce if you like it hot. When the beef is almost cooked, lower the heat and let it sit for 2 minutes so that the citrus flavors can permeate the beef.
C - Prepare the sauce by mixing the ingredients together. Add the sauce into the wok and stir as it thickens. Throw in the green sections of the scallions, give it a few more flips with your spatula, and voila! Tangerine beef.
Serve immediately with steamed white rice.
Tangerine Beef (Orange Beef as it is usually listed on the menu) is a great example of how the fresh ingredients can sing for themselves - without the help of sugar or cornstarch or MSG. So there, PF Chang!
Dried tangerine peel can be found at most Asian grocery stores. It was once considered so precious that my great-grandmother would hide her stash in a tin under the bed. It lends a citrus intensity and depth to the dish, but can be left out if you really must.
TANGERINE BEEF
A - Meat and Marinade
1.5 lbs beef fillet, cut into thin slices
3/4 tsp salt
1 tsp sugar (ok, just a little sugar)
2 tsp light soya sauce
2 tsp dark soya sauce
2 tsp Shaohsing wine / Vermouth
1 dried chilli (optional)
1 tbsp hot chilli oil (optional)
B - Aromatics
3 pcs dried tangerine peel - soaked in cold water for 1/2 hour or until soft, drained, and julienned
1/2 small orange - rind peeled and blanched in boiling water for 5 minutes, drained, rinsed in cold water, and julienned
1" fresh ginger, peeled and julienned
6 scallions, cut into 2" sections (separate green and white parts)
Shaohsing wine / Vermouth
Chilli sauce (optional)
C - Sauce
1/2 tsp potato starch
2 tbsp water
1 tbsp dark soya sauce
*****
A - Marinade the meat in all the marinade ingredients except the dried chilli and chilli oil for 1 hour. If you like it hot, crinkle in the dried chilli and blend in the chilli oil after 1 hour.
B - Heat 4 tbsp of vegetable oil in wok over high heat until smoke rises. Sizzle first the ginger, then the white sections of the scallions - to make the oil fragrant. Then add the tangerine and orange peels and stir-fry for a few seconds.
Add the beef slices, cooking on both sides. Splash the Shaohsing wine around the side of the wok while the beef is cooking and continue to stir-fry, adding the chilli sauce if you like it hot. When the beef is almost cooked, lower the heat and let it sit for 2 minutes so that the citrus flavors can permeate the beef.
C - Prepare the sauce by mixing the ingredients together. Add the sauce into the wok and stir as it thickens. Throw in the green sections of the scallions, give it a few more flips with your spatula, and voila! Tangerine beef.
Serve immediately with steamed white rice.
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