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Tuesday, July 2, 2013

Daging Jeruk Keprok/Chen Pi Niu Rou (Tengerine Beef)


In Indonesian & English


Bahan

  • 600 gr Daging sapi samcan belakang, ½ st Andaliman
  • 1 Jeruk keprok, 2 st Doubanjiang/Pasta cabai
  • 2 Daun bawang-ptg2 1½ cm, 4 sm Minyak sayur
  • 2 sm Kecap asin, 2 sm Saus soya, 2 sm Madu
  • 2 sm Saus hoisin, 2 Bawang putih-haluskan
  • 2 sm Angciu/Dry sherry, 1 st Maizena
  • 2 sm Wijen-sangrai, 2 sm Jahe cincang
  • 1 Cabai merah-buang biji & cincang


Cara membuat


  • Kupas jeruk keprok, ambil 10 gr kulit, kerok bagian putihnya sebanyak mungkin. Didihkan air di pot kecil, masak kulit jeruk selama 5-6 mnt untuk menghilangkan rasa pahitnya. Iris2 kulit jeruk tipis memanjang, sisihkan. Peras 60 ml air jeruk keprok.
  • Iris2 daging tipis memanjang ukuran 5 cm; sisihkan. Kocok maizena, kecap asin, saus soya, 1 sm angciu, bawang putih & jahe. Mskkan daging & aduk rata. Tutup & rendam daging di kulkas selama 30 mnt.
  • Pnskan 3 sm minyak sayur di wajan dng api besar. Mskkan daging, tumis hingga kecoklatan tapi msh ada bagian yg berwarna pink didalamnya. Angkat daging bersama cairannya & sisihkan.
  • Pnskan 1 sm minyak sayur di wajan. Mskkan andaliman, kulit jeruk & cabai, tumis 1 mnt. Tuangi 1 sm angciu, air jeruk, saus hoisin & madu. Masak hingga cairan berkurang setengahnya. Bari daging & dn bawang, aduk2 sampai dn bawang mulai layu. Angkat dari wajan & taburi dng wijen.

Ingredients

  • 600 gr Beef flank steak, 2 tsp Chili bean sauce
  • 2 tbsp minced Ginger, 4 tbsp Vegetable oil
  • 2 Green onions-sliced into 1½ cm, 1 Tangerine
  • 2 tbsp Salty soy sauce, 2 tbsp Light Soy sauce
  • 2 cloves Garlic-grind, ½ tsp Sichuan peppercorns
  • 2 tbsp Honey, 1 tsp Cornstarch
  • 2 tbsp Chinese rice wine/dry sherry
  • 2 tbsp Sesame seeds-toasted
  • 1 Red Chili-seeded & chopped
  • 2 tbsp Hoisin sauce


Directions


  • Peel the tangerine, take 10 gr of the rind; scrape away as much of the white pith as possible. Boil water in a small pot; blanch the tangerine rind in water for 5-6 minutes to get rid of any bitterness. Slice the rind into slivers; set aside. Save 60 ml of the tangerine juice.
  • Thinly slice the beef into 5 cm long strips; set aside. Whisk together the cornstarch, all soy sauce, 1 tbsp rice wine, garlic & ginger. Add in the beef & toss to coated all sides; covered & marinate the beef in the fridge for 30 minutes.
  • Heat 3 tbsp of vegetable oil in a wok/large pan over high heat. Put in the beef & stir-fry until the beef browned but still slightly pink inside. Remove the beef & any liquid from the wok & set aside.
  • Heat 1 tbsp of vegetable oil in a wok until it`s hot. Add in the Sichuan peppercorns, tangerine rind & chili; stir-fry for 1 min. Pour in 1 tbsp rice wine, tangerine juice, hoisin sauce & honey. Stir until the liquid reduced into half. Toss in the beef & sliced green onion; stir until the green onions start to wilt. Remove from the wok & sprinkle with sesame seeds.

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