Tuesday, November 9, 2010

Beef Steak

Eye fillet or beef fillet ($35/kg)
1 piece per person, ½” thick
Black pepper
Sprinkle to both sides of steak
Sea Salt
Sprinkle to both sides of steak
Vegetable oil and butter
1 tbs each


Oyster sauce
2 tsp
Worchester sauce
2 tsp
Balsamic vinegar
1 tsp
1 tsp
2 tbs
1/2 tsp
Soya sauce
1 tsp
Dark soya sauce
1 tsp
2 tbs
1 clove diced
Green peas
½ cup

Somehow we felt that the steak in Levin is so tender and delicious, unlike the ones in Auckland. So, we got hooked on steak here and have it every week. The fillet steak is indulgence, the scotch fillet or the porterhouse is just as good for steak. Nevertheless, the eye fillet simply melts in your mouth, so tender and juicy when cooked just right, a little pink.
Put 1 tbs of butter and 1 tbs of vegetable oil in hot heavy pan.  Sprinkle both sides of steak with sea salt and ground black pepper then slid into pan. Cook for about 1 minute on each side….when the meat turns white to about 5 mm from the bottom, it is time to turn over. When done on the second side, turn it over to the first side and cook for another minute, remove from pan and keep aside. Put in shallots and diced garlic and sauté for about 20 seconds, then add the green peas and the sauce. Let it comes to boil and return the beef back to pan and let it gets heated for about 1minute. Pour in the juice of the steak where it was resting. Remove from pan and serve. It is so tender and moist.

Thursday, November 4, 2010

Yee Mee Noodles

This is Cantonese style of frying noodles and it does not take long to prepare. Good for lunch. In Cantonese it is called 'mun mien', using deep fried noodles which gives a sort of smoky flavour. In Malaysia we can get very good quality yee mee. The one we use that is available locally in NZ is from Malaysia.

The noodle is crispy and to use it, we simply dip it in water and then let it drain. This will soften it a little. About 1 piece per person would be plenty. If yee mee is not available, any other noodle such as vermicelli could be use.
Serving for 2-3 persons:
2 cups Chicken cut into bite size and marinate dash of salt, 1/2 tsp cornflour and 1 tsp soya sauce.
8 prawns marinate in 1 tsp sugar
2 pieces yee mee
1 shanghai cabbage ( cut into bite size)
3 pieces ginger slices
2 cloves garlic diced
1 egg
1 tbs Cornflour to thicken sauce
1 tbs spring onions diced
2-3 cups chicken stock
1 tbs oyster sauce
1 tsp salt
white pepper powder to garnish
Use 2 tbs of vegetable oil to saute ginger and garlic till lightly brown. Add Chicken pieces and stir fry till it changes to white, then add prawns and stir fry till the prawns turn white. Add the chicken stock, oyster sauce,   shanghai cabbage and yee mee, cover and cook for about 30 seconds till the noodle is soft. Open lid, add spring onion and stir to combine. Add salt and thicken with cornflour (1 tbs mixed with 2 tbs water).
Turn off the heat and add an egg  to it, stir to combine the egg and remove from wok immediately. Garnish with white pepper.