EPTHelp me eat like a GOD! (asian food) - Page 2
| Blogs > aPsychonaut |
|
Terrakin
United States1440 Posts
| ||
|
jjun212
Canada2208 Posts
i could list the ingredients and step by step but honestly, its easier if you just youtube it. | ||
|
itzme_petey
United States1400 Posts
| ||
|
jon arbuckle
Canada443 Posts
quotation marks because this may or may not be authentically Chinese; it's adapted from a cookbook that isn't Chinese, anyway Day 1 You will need: - 3 pounds beef roast (most beef roasts I buy are 1.5kg) - 2/3 cup soy sauce - 1/4 cup honey - 2 tbsp rice vinegar Cut that beef into cubes. Size doesn't matter so much as that they're equal sizes and generally pretty small. One inch cubes are best advised. Put the meat into a non-metallic dish. Blend the other ingredients. Pour over the meat. Cover and marinate overnight in the 'fridge. Day 2 You will need: - Soybean oil, peanut oil, canola oil, or vegetable oil - 8 cloves garlic, chopped or minced - 16 scallions, finely sliced - 2 tbsp grated ginger - 4 star anise pods - 1 tsp ground cloves - 3 cups beef stock - 1 cup red wine Start by draining the meat. Reserve the marinade and pat the cubes dry. Get a large stewing pot, heat the oil, and brown the meat on medium-high. Should be about 3-4 minutes per batch, around 4 batches in total. If you need more oil, use it. You want a nice colour on the meat. Reserve the meat in a bowl. Add some more oil and fry the garlic, scallions, ginger, star anise, and cloves for 1-2 minutes or until your kitchen smells rad. Make sure nothing burns - the fond from the beef or these aromatics - or else the dish is ruined. Return all the meat to the pot, along with the marinade, stock, and wine. Bring it to a boil, then reduce to a simmer and cover for 75 minutes. Then remove the lid and continue to simmer for 15 minutes or until the meat is tender and sauce is syrupy. Serve over sticky rice. I recommend this for students because depending on appetites and their demands this will make about 4-5 days worth of meals. I also like to steam some broccoli and put it on top of the rice before pouring the stew over it. The aroma that fills your dingy, cockroach-infested, bed-bug-inhabited, god-forsaken apartment is impressive and vivifying. | ||
|
Subversion
South Africa3627 Posts
errrr.... i dont know if the shit in america is different to here actually in korea, but here tofu soup is a steaming bowl of tasteless nothing | ||
|
Arnstein
Norway3381 Posts
| ||
|
tirentu
Canada1257 Posts
On October 18 2010 14:44 Subversion wrote: errrr.... i dont know if the shit in america is different to here actually in korea, but here tofu soup is a steaming bowl of tasteless nothing I don't know how anyone could find soondoobujjigae to be tasteless. | ||
|
King K. Rool
Canada4408 Posts
Make sure you get the light colored soy sauce for flavouring. You can sautee fish too (steaming is also <3), I love basa with soy sauce and hot peppers. Maybe some green onion. Use sausages or tofu or shrimp/fishballs as your "meat" (or whatever, red sausages just look nice by green food). Put a lid on the wok/fryer at the end to soften up the food a little. If you want a soupish meal, you can have beef/potato stew (yes sounds western, but I learned it from my parents who I suppose learned it in China). Just boil the beef pieces first to get rid of the blood (or whatever that white foamy shit is). Then cook it in oil and add in dark and light soy sauce. Get a few teaspoons of sugar as well and then poor water in the fryer (flat fryer works better than wok). Then just leave it, but check on it every 15-20 minutes to add more water. After a while (personally I cook it for like 1+ hours until the meat is tender), add in potatoes. Stew some more until the water is gone (or keep some water, up to you). It's delicious. Taste the potatoes before you take it all out, and add salt/sugar accordingly. Really easy to add onions if you like that, or ginger or whatever. | ||
Chill
Calgary25977 Posts
| ||
|
Arnstein
Norway3381 Posts
| ||
| ||
