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CHUA HAH SENG
CHUA HAH SENG
GRANOLA BRAND
CHUA HAH SENG
CHUA HAH SENG
CHUA HAH SENG
B I F BRAND
B I F BRAND
B I F BRAND
B I F BRAND
This is the definition of minimalist Thai cooking. The steam not only gently cooks the fish until just tender but also creates an instant, complex sauce from a handful of basic ingredients. Scoring the fish's flesh allows more of the flavor to season the fish and facilitates faster steaming. The fish is cooked on a plate that fits inside the steamer, to catch the juices.
nOTE: PRICELIST MAY BE UPDATED ANYTIME
nOTE: PRICELIST MAY BE UPDATED ANYTIME
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MONGOLIAN BEEF
INGREDIENTS
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1kg Thinly Sliced Beef Flank
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25g Cornstarch
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30g Green Onion (Sliced into 2 inch)
Sauce:
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40g Minced Garlic
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10g Grated Ginger
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25ml Beef Stock
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25g Soy Sauce
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25g White Sugar
STEPS TO MAKE IT
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Slice steak into ¼ inch strips then coat the beef with cornstarch. Set aside.
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In a bowl, combine beef stock, soy sauce, brown sugar, ginger and garlic.
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In a saute pan, fry beef until golden brown. Strain and set aside.
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In another pan, combine mixed sauce and cornstarch. Cook until it starts to thicken.
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Add cooked beef. Mix until fully coated with the sauce. Garnish with green onions.
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Serve.
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