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Thursday, May 8, 2014

Tumis Daging Alla Mongolia (Mongolian Beef)


In Indonesian & English (the English version is below the recipe written in Indonesian)


Bahan
  • 500 gr Daging samcan-iris tipis2, Minyak goreng
  • 2 Daun bawang besar/prei-potong2 diagonal
  • 1 Bawang bombay kecil-iris
Bahan perendam:
  • 1 st Angciu/Shaoxing wine, 2 sm Maizena
  • 1 sm Saus soya, ½ st Lada putih bubuk
Bahan saus:
  • 1 sm Gula merah-sisir, 1 sm Saus tiram
  • ½ st Lada putih bubuk, 1 st Minyak wijen
  • 1 sm Saus hoisin, 1 st Jahe cincang
  • 10 gr/2 Bawang putih-cincang halus
  • 1 sm Minyak, 1 st Saus soya pekat
  • 1 st Cabai bubuk (opsional), 3 sm Air

Cara membuat
  • Saus: Tumis bawang putih & jahe dengan minyak di atas api sedang-kecil sampai harum. Besarkan api ke sedang, masukkan air, gula merah & bahan2 lain. Aduk terus hingga gula larut & saus mengental. Angkat dari api & sisihkan.
  • Campur rata daging dengan saus soya, lada bubuk & angciu, biarkan selama 10 menit. Campur daging dengan maizena, biarkan lagi selama 5 menit.
  • Panaskan minyak yang cukup di wajan di api sedang-besar. Masukkan daging, masak & aduk2 daging sampai sisi2 tepiannya mulai berwarna gelap. Angkat dari wajan, taruh di atas piring berlapis kertas penyerap minyak. Keluarkan sisa minyak bekas menggoreng dari wajan, sisakan 1 sm minyak saja di wajan.
  • Letakkan kembali wajan di api, tumis bawang bombay sampai layu. Masukkan kembali daging ke wajan & masak 2 menit. Tuang campuran saus, aduk sampai daging tersaput saus dengan rata (1-2 menit). Beri daun bawang/prei, masak lagi selama 1 menit. Angkat & sajikan segera bersama nasi hangat atau mie.

Ingredients
  • 500 gr Flank steak-thinly sliced, Frying oil
  • 2 Green onions/Leeks-diagonal sliced
  • 1 small Onion-thinly sliced
Marinade ingredients:
  • 1 tbsp light Soy sauce2 tbsp Cornstarch
  • 1 tsp Chinese cooking wine/Dry sherry
  • ½ tsp ground Pepper
Sauce ingredients:
  • 1 tsp minced Ginger1 tbsp Hoisin sauce
  • 1 tbsp Oyster sauce, 1 tbsp frying Oil
  • 1 tbsp dark Palm sugar, 3 tbsp Water
  • 1 tsp dark Soy sauce1 tsp Sesame oil
  • 2 (10 gr) Garlic cloves-minced
  • ½ tsp ground White pepper
  • 1 tsp Chili flakes (optional)

Directions
  • Sauce: In a saucepan, sauté minced garlic & ginger with cooking oil over medium-low heat until fragrant. Turn the heat to medium; add in water, palm sugar & other sauce ingredients. Stirring continuously until the sugar dissolved & the sauce thickens. Remove from the heat & set it aside.
  • Marinate beef with light soy sauce, white pepper & cooking wine for 10 minutes. Combine beef with cornstarch; let it sit for about 5 minutes.
  • Meanwhile, heat up enough cooking oil in a wok/skillet over medium-high heat. Put in the beef; cook & stirring it around until the beef edges begins to darken. Remove beef from the wok & place them in a paper towel-lined plate. Pour most of the oil out of the wok/skillet; leaving only about 1 tbsp of it inside.
  • Put the wok back over the heat; sauté the onion until translucent. Add the beef back into the wok & stir fry for 2 minutes. Pour in sauce mixture; keep stirring it until the sauce covers the beef evenly (1-2 minutes). Put in green onion/leeks; cook for 1 minute more. Remove from the wok & serve immediately with steamed rice or noodle

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