Dishes define a city
Hong Kong is an explorer’s dream and a foodlover’s paradise. And Hong Kong Local allows you to indulge in this magic from your own home. The book brings you 70 recipes for the dishes that define the city.
Hong Kong-born chef Chan Archan adopted her love for food from a young age, watching her grandmother prepare each meal bursting with flavours and most importantly a desire to nurture, connect and share precious moments with her family over food. After relocating to Melbourne, Australia, Archan worked in the kitchens of the city’s most iconic restauraunts, before being appointed head chef at Ricky & Pinky's. Archan is currently heading the kitchen at Singapore’s LEVEL 33. Following is a recipe from her book:
SA CHA BEEF NOODLES
In Hong Kong this dish is known as satay, but it’s not like the Thai-style satay made with peanuts and turmeric. Hong Kong-style satay sauce (also called sa cha sauce) is dark brown in colour and less spicy. Though not a fancy dish, a bowl of this is one of the most popular things to order in a Hong Kongstyle cafe.
Ingredients
300 g beef tenderloin (or any cut for quickcooking), cut into thin strips
100 g ( 1⁄ cup) sa cha sauce (see Notes)
3
1 tsp caster sugar
3 Tbsp canola oil (or other cooking oil) 1 garlic clove, finely chopped
1 red shallot, finely chopped
340 g instant noodles sliced spring (green onion) to serve toasted sesame seeds, to serve
Marinade
1 Tbsp light soy sauce
1 tsp caster sugar
2 tsp cornflour
1 Tbsp canola oil
Method
To make the marinade, combine all the ingredients and 2 tablespoons water in a bowl. Add the beef and turn to coat well, then set aside to marinate for 30 minutes.
In a small bowl, combine the sa cha sauce, sugar and 125 ml ( 1⁄ cup) water.
2
Heat a frying pan over high heat. Add 1 tablespoon oil, then the beef and saute for 2 minutes until almost cooked and just starting to brown. Transfer the beef to a bowl and set aside. Wipe out the pan and return to high heat. Heat the remaining oil, then add the garlic and shallot and saute for 30 seconds. Add the beef, followed by the sauce mixture. Reduce the heat to low and cook for about 2 minutes, or until heated through and the beef has had time to absorb the flavour.
Meanwhile, cook the noodles according to the packet instructions. Drain.
Divide the noodles among serving bowls and top with the beef and sauce and sprinkle with spring onion and sesame seeds.
Notes
For a healthier version, use rice vermicelli instead of instant noodles.
Sa cha sauce is available in Asian grocery stores.