Stir-fried Beef Tenderloin and Swamp Cabbage Recipe
by Chef Boy Logro
Ingredients:
1 k swamp cabbage
500 grms. beef tenderloin, shred cut
50 grms. cornstarch
10 grms. kinchay
2 cups chicken stock
1 tbspn. oyster sauce
1 tbspn. Japanese soy sauce
1 tbspn. dark mushroom sauce
1 tbspn. ginger puree
1 tbspn. garlic puree
1 tspn. Chicken powder
1 tspn. baking soda
1 tspn. Salt
1 tspn. White pepper
1 jigger Chinese wine
1 liter cooking oil
Instructions:
1. Marinate shredded beef tenderloin in oyster sauce, Japanese soy sauce, dark mushroom soy sauce, salt, white pepper, Chinese wine and cornstarch.
2. Blanch into fat-heated cooking oil and set aside.
3. Blanch the swamp cabbage into boiling water with baking soda for 3 seconds then soak into ice cold water.
4. Stir-fry with ginger puree and garlic puree the blanching kangkong, and flambé with Chinese wine. Season with salt, pepper and chicken powder.
5. Place on plate over the top with stir-fried shredded beef, ang garnish! with kinchay.
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