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Chinese Braising Steak with Ginger
This is the 55th in our “100 Asian Recipe” gig. Yay we’ve broken the back of this little challenge. A lot of the recipes we’ve done have been ‘Street Food’ style and very quick. But this bit of Braising Steak for a little over £2 needed a more ‘Home Style’ slow cook method.
Ingredients:-
500g of Braising Steak, cut into large cubes
1 Onion, roughly chopped
20g of Ginger, sliced
2 Cloves of Garlic, sliced
A small bunch of Coriander, only the stalks., chopped
2 Tsp of Chinese Five Spice
6 Star Anise
1 Tsp of Black Peppercorns
50g of Brown Sugar
100ml Soy Sauce (Gluten free for us)
2 Tbsp Tomato Puree
500ml of Beef Stock
3 Tbsp of Oil
Method:-
(1) Heat a little Oil in a large frying pan. Add the Beef and fry until browned.
(2) Remove from the pan and set aside.
(3) Add the Onion, Ginger, Garlic and Coriander stalks to a food processor and chop to a paste.
(4) Add the paste to the frying pan.
(5) Add a splash of water and fry until fragrant. Adding more water in the paste begins to stick.
(6) Stir in the Five Spice, Star Anise and whole Peppercorns.
(7) Cook over a low heat for five minutes then add the Sugar, Soy Sauce and Tomato Puree.
(8) Return the Beef and stir in the Stock.
(9) Add everything to an oven proof dish and cover.
(10) Place in a pre-heated oven at 160c and cook for 2 ½ hours until the Beef is tender.
(11) Remove the Beef and keep warm.
(12) Add the sauce back to the frying pan and boil until it has reduced and thickened.
(13) return the beef and stir well.
We served ours over boiled Rice garnished with fried Ginger battons and sliced Spring Onions.
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- Details
- Written by Tony Carson
- Category: Recipes
Well it seems an odd combination for an Asian recipe. But we’ll give anything a go….
Sauce Ingredients:-
2 Tbsp of Oyster Sauce (Gluten free here)
2 Tbsp of Soy Sauce (Gluten free here)
1 Tbsp of Chilli Paste
1 Tbsp of Fish Sauce
1 Tbsp of Honey
½ a Tsp of White Pepper
1 Tsp of Cuttle Fish Paste
Main Ingredients:-
120g of Rice Noodles
2 Shallots, finely diced
4 Cloves of Garlic, minced
10 King Prawns
100g of Pickled Cockles, drained
2 Eggs
100g of Bean Sprouts
20g of Chives, cut lengthways
2 Sweet Chilli Sausages, sliced
2 Red Chillies, sliced
Oil to fry
Method:-
(1) Add the Sauce ingredients to a bowl, mix well and set aside.
(2) Cook the Noodles according to the packet instructions making sure that they are pliable but not over done.
(3) Heat Oil in a large frying pan and add the Shallots and Garlic, fry until softened.
(4) Add the Sausage and Prawns and cook for a further 2 minutes until almost cooked.
(5) Drain and add the Noodles and stir in.
(6) Add the Cockles to the Sauce ingredients and stir into the Noodles.
(7) Continue to cook until the majority of the Sauce has evaporated.
(8) Push everything to one side of the pan and add the Eggs.
(9) Pile the Noodles over the Eggs and cook for a further 30 seconds, then stir well.
(10) Turn the heat off and add the Bean Sprouts and chopped Chives
(11) Garnish with sliced Chives, Spring Onions and Chillies.
We might be becoming Asian Food snobs. Although all the regular ingredients were there, we thought this dish was missing something. Can’t win them all….
- Details
- Written by Tony Carson
- Category: Recipes
These steaks were in a discount pack at the local Lidl. They were effectively a pound each. Not the greatest in the world, but very tasty none the less.
Ingredients:-
2 Ranch Steaks
½ a Red Onion, finely diced
2 Cloves of Garlic, minced
½ a Red Chilli, finely chopped
1 Tsp of fresh Ginger, grated
½ a Tsp of Chinese Five Spice
1 Tbsp of Soy Sauce (Gluten free for us)
1 Tbsp of Honey
1 Tbsp of Oyster Sauce
8 King Prawns
1 Spring Onion, finely sliced
Oil to Fry
Salt and Pepper
Method:-
(1) Season the Steaks with Salt & Pepper.
(2) Add Oil to a large frying pan and fry the Steaks on both sides to taste.
(3) Set aside to rest.
(4) Add a little more Oil to the frying pan and fry the Onions until softened.
(5) Add the Garlic, ginger and Five Spice and cook until fragrant.
(6) Stir in the Soy Sauce, Honey, Oyster Sauce and Prawns along with 4 Tbsp of water.
(7) Bring to the boil, then reduce the heat and simmer for 2 minutes until the sauce has thickened and the Prawns are cooked through.
(8) Spoon over the Steaks and garnish with Spring Onions and Bonito Flakes.
We finally found Bonito Flakes in an Asian supermarket. What we didn’t realise initially was that they react to heat and wriggle and wave. Which is cool, if perhaps a bit off-putting for some folk!
- Details
- Written by Tony Carson
- Category: Recipes
A small lump of Brisket on special offer inspired this gig. We don’t often eat Beef, but when we do…
Ingredients:-
500g of Beef Brisket
100g of Shallots, skinned and quartered
3 Cloves of Garlic, minced
2 Tbsp of Honey
500ml of Beef Stock
2 Tbsp of Shaoxing Wine
2 Tbsp of Soy Sauce (Gluten free for us)
2 Tbsp of Oyster Sauce
1 Tbsp of fresh Ginger, grated
1 Tsp of Chinese Five Spice
1 Red Chille, sliced
Salt & Pepper to season
Oil to fry
Ingredients to Garnish:-
1 Lime, quartered
Fresh Coriander
½ a Red Pepper, cubed
Red Chilli, sliced
Spring Onions, sliced
Method:-
(1) Preheat the oven to 140c.
(2) Heat a little Oil in a large frying pan and add the Shallots, fry until they begin to brown.
(3) Add the Garlic and season with Salt & Pepper, cook for a further couple of minutes.
(4) Add the Beef Stock & 1 Tbsp of Honey and stir to combine.
(5) Add the Shaoxing Wine, Soy Sauce, Oyster Sauce, Ginger, Five Spice and Chilli to a jug and set aside.
(6) Lay the Brisket in a roasting tray and pour over the Stock and the Sauce from the jug.
(7) Cover with parchment and a few layers of foil.
(8) Place in the oven and cook for 3 hours.
(9) Remove the foil and paper and turn the Brisket over, basting well.
(10) Cover and cook for a further 2 and a half hours.
(11) Remove from the oven and increase the heat to 220c.
(12) Pour the juices from the tray into a frying pan and bring to the boil.
(13) Allow to simmer to reduce.
(14) Stir in 1 Tbsp of honey and pour over the Brisket.
(15) Return the Beef to the oven and cook for 15 minutes to caramelise and crisp up.
(16) Shred the Beef with a couple of forks and dish up, garnished.
A lot of these Asian recipes call for Sugar or Honey. Things we would not generally add to meat dishes, but it really works.
- Details
- Written by Tony Carson
- Category: Recipes
“Kaldereta or Caldereta's name is derived from the Spanish word caldera meaning cauldron.” That seems to make perfect sense. This is clearly a Home Cook, rather than Street Food, sort of recipe.
Ingredients:-
6 Chicken Drumsticks
2 Carrots, chopped
2 Potatoes, pealed and cubed
400ml of Chicken Stock
4 Tbsp of Soy Sauce (Gluten free for us)
1 of each Small Red & Green Peppers, sliced
4 Cloves of Garlic, minced
1 Red Onion, sliced
130g Liver Pate
400ml of Passata
1 Tbsp of Sugar
6 Silver Skin Pickled Onions
½ a cup of frozen Peas
100g of Chorizo, chopped
1 Tsp of Garlic Powder
Salt & Pepper to season
Oil to Fry
Method:-
(1) In a bowl marinade the Chicken with the Soy Sauce, Garlic Powder and ½ a Tsp of ground Black Pepper.
(2) Pop in the fridge for at least half an hour.
(3) Heat Oil in a frying pan and fry the Potatoes until lightly browned.
(4) Add the Carrots and cook for a further few minutes.
(5) Add the sliced Peppers and cook for a further minute.
(6) Remove and set aside.
(7) In the same frying pan fry the marinaded Chicken until lightly browned, turning regularly.
(8) Add the minced Garlic and sliced Onions and cook until aromatic.
(9) Add the Pate, Chorizo, Chicken Stock and Sugar.
(10) Cover and simmer over a medium heat for 15 minutes.
(11) Add the Passata and allow to simmer for a further 10 minutes.
(12) Return the fried Potatoes, Carrots and Peppers to the pan and stir well.
(13) Simmer until everything is heated through and then add the Peas.
(14) Season with Salt and Pepper and simmer for a further 2 minutes.
This was a really hearty meal. Possibly better suited to a winter evening, than a very hot Autumn one. But there’s not much we can do about the weather!
- Details
- Written by Tony Carson
- Category: Recipes
We have quite an abundance of foraged Hazelnuts at the moment. So this seemed like a nice little treat for very little money.
Ingredients:-
440g of sugar
250 ml of water
70 g Hazelnuts, lightly toasted and roughly chopped
finely grated zest of 1 orange
Method:-
(1) Line a baking tray with baking paper.
(2) Combine the sugar and water in a small pan over medium–high heat and stir well until the sugar has dissolved. Cook for 10–12 minutes, or until golden. Stirring regularly.
(3) Quickly add the hazelnuts and zest and stir to combine.
(4) Pour immediately onto baking tray, spreading to cover the whole surface. Allow to cool.
(5) Break with a rolling pin.
(6) Store in an airtight container.
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