Friday, January 25, 2013

Thai Cooking Class, Melbourne

Galangal (Thai: kha or Chinese: lan jiang)
Galangal has a sharper, more peppery flavour than ginger. The fresh root can be stored in the fridge for several weeks or frozen until needed. 

After harvesting from garden

Wednesday, January 9, 2013

Beef and Onion with Japanese Soy Sauce (One-Pot)

Easy Asian Recipes

Beef and Onion with Japanese Soy Sauce (One-Pot)

With a little express preparation and about 5 minutes cook, the wine flavour from the soy sauce with the rest of the combination makes the taste just unique and very nice. 

200 g (7 oz) beef, tender loin/scotch fillet, thinly sliced
1 onion, sliced
1 tablespoon sugar
3 tablespoons Japanese soy sauce
1 long red chili, sliced (optional)
1 small carrot, cut into chunks
1 tablespoon vegetables oil/olive oil

Mix all the ingredients except oil in a bowl and marinate for 5-10 minutes.

Heat the oil in a pot until very hot. Add the mixture and stir fry about 5 minutes or until the water has been slightly absorbed. Serve hot with rice.

Serve 2