Simply Her (Singapore) - - Home & Food Recipes -

Serves 4-6


800g beef brisket, cut into 3cm cubes 2 tbsp cook­ing oil 75g yel­low onion, minced 2 cloves gar­lic, minced 20g gin­ger, minced 50g red yeast rice liq­uid* 150g tomato ketchup 2 pieces black car­damom (cao guo)* 2 tbsp su­gar 2 tbsp plum sauce 250ml chicken stock Salt, to taste *Avail­able at Sheng Siong.


1 In a dry saucepan over high heat, lightly sear the beef cubes on all sides for 3min un­til they start to brown. Trans­fer to a plate and set aside. 2 Heat the oil in a wok, add the onions, gar­lic and gin­ger, and stir-fry for 2min un­til fra­grant. 3 Add the seared beef cubes and the rest of the in­gre­di­ents to the wok and mix well. Bring to the boil and sim­mer for 10min. 4 Trans­fer all in­gre­di­ents to a pot. Make sure that all of them are sub­merged in liq­uid. 5 Sim­mer for 90min to 2 hours, un­til the beef softens. Serve over steamed rice.

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