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Beef Steak with Cheese Bites Recipe

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Fresh mud crab salad for the lent!

Yesterday February 25, 2009 many Catholics flock to the church for ash (distribution of ashes reminds us of our own mortality) Wednesday which mark the start of the lenten season for Christians. As a practice, during Lenten season Christians are observe to repent and reflect and abstinence ( does it include sex?) and fasting - refrain from eating poultry and red meat until the resurrection of Jesus Christ on Easter Sunday. Anyways, I got this recipe from my favorite chef Kylie Kwong, which is very timely in observance of lenten season. This is a light and refreshing to eat on a hot day. Fresh mud crab salad

Ingredients * 1 x 750 g (11/2 lb) mud crab or blue crab * 2 teaspoons finely diced ginger * 1/4 cup finely sliced red shallots * 1/4 cup finely sliced spring onions (scallions), green part only * 2 tablespoons roughly chopped coriander leaves * 2 tablespoons finely sliced fresh black cloud ear fungus ("tenga ng daga") * 45 g (11/2 oz) pickled bamboo*, cut into julienne * 1/2 teaspoon red wine vinegar * 1/4 teaspoon sea salt * 1 tablespoon extra virgin olive oil * pinch cracked white pepper Method Place crab in freezer for 1 hour, where it will 'go to sleep', then lower into a large stockpot of boiling salted water and cook for 5 minutes. Using tongs, carefully remove the crab from the pot, drain and allow to cool at room temperature. (If you don't want the hassle of buying a live crab, cooking it and picking out the meat, then by all means buy ready-picked crabmeat — it's more expensive, but it'll save you a lot of preparation time.) Twist claws and legs from crab and pull off the top shell. Crack the large claws with the back of a heavy knife or cleaver and extract the meat. Cut along the small legs with scissors, then break them in half and extract the meat. Discard the bony section at the head, rinse body cavity and under the shell where the legs were attached. Cut body of crab into quarters. Using a skewer, extract ('pick') meat from each piece of body, removing any cartilage. When all the meat has been picked, discard all shell and any stray fragments of cartilage. You should have about 200 g (61/2 oz) of cooked, picked crabmeat. Place crabmeat in a bowl and gently combine with the remaining ingredients except olive oil and pepper. Serve salad in bowls, drizzled with olive oil and sprinkled with pepper. Serves: as a starter for 2-4

Kylie Kwong's stir-fried beef

Stir-fried beef with oyster sauce Condensed: Celeb Chef Kylie Kwong's new book Simple Chinese Cooking Use high-quality beef fillet (if you have excess money) for stir-fries: the short cooking time and high heat tend to intensify the flavor, so only the best will do. The richness of the oyster sauce stands up to the richness of the beef then I add vinegar and sugar to the seasoning - the desired flavor is a balance of salty, sweet and vinegary. 600g beef fillet 1/3 cup shao hsing rice wine or dry sherry 1 tsp sea salt 1 medium onion 6 slices of ginger 3 garlic gloves 1/3 cup vegetable oil 1 tbsp oyster sauce 1 tbsp white sugar 1 tbsp light soy sauce 1 tbsp malt vinegar 1/4 tsp sesame oil 3 spring onions, trimmed and cut into 10cm lengths 2 tbsp water Pinch ground white pepper Cut beef into 1cm strips. Combine beef with half the wine and salt in a large bowl, cover and leave to marinate in the refrigerator for 30 minutes. Meanwhile, slice onion and ginger and roughly chop garlic. Heat half the oil in a hot wok until surface seems to shimmer slightly. Add half the marinated beef and stir-fry for 30 seconds. Remove from wok with a slotted spoon and set aside. Add remaining beef and stir-fry for 30 seconds then remove from wok and set aside. Add remaining oil to the hot wok. Stir in onions, ginger and garlic and stir-fry for 1 minute or until onions are lightly browned, stirring constantly to ensure garlic does not burn. Return beef to the wok with remaining wine, oyster sauce, sugar, soy sauce, vinegar and sesame oil and stir-fry for 30 seconds. Lastly, toss in spring onions and water and stir-fry for a further minute or until beef is just tender. Arrange beef on a platter, sprinkle with pepper and serve immediately. Serves 4 as a meal with steamed rice or 4-6 as part of a banquet. 

cHiLi crab

Ingredients 1 lb (450g) mud crabs or soft shelled crabs 4 tbsp plain flour if using soft shelled crabs 3 tbsp vegetable oil* 8 cloves garlic, roughly chopped 8 fresh red chilli, roughly chopped 1 egg 2 spring onions (scallions), cut into finger length 1 tsp freshly squeezed lime or lemon juice 1 small bunch coriander plant (cilantro) *For soft-shelled crabs, oil for deep frying Mix together for Sauce 1 cup of water, 5 tbsp tomato catsup, 1 1/2 to 3 tbsp sugar, or according to taste, 1 1/2 tsp cornflour, 1 tsp pounded brown preserved soya beans or dark miso (optional), 1/4 tsp salt Procedure Heat the oil in a wok or shallow saucepan over high heat. Add garlic and stir-fry for 1 minute. Add the chilli, stir-fry till fragrant. For mud crabs, add at this stage. Fry well till shells start turning red, add sauce ingredients stir well, cover with lid and simmer till shells are red. Break eggs into the wok and streak with a fork, simmer till cooked. Squeeze lime juice over and stir in scallions. For soft-shelled crabs, cut each crab into four, dry well, dredge in flour and deep fry till golden brown and crispy. Make the sauce as above, but omit the mud crabs. Toss soft shelled crabs in sauce just before serving.

savory!

Chili Chicken 1/2 cup orange marmalade 2 Tbsp. chili powder 1/2 tsp. salt 8 chicken drumsticks Mix first 3 ingredients in a reynolds bag. Add chicken and coat. Place on a pan lined with foil that is well greased. Pour extra marmalade mix on chicken. Bake at 400 degrees for 25-30 minutes or until done.