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BACA PIMENTA FRETU (Pan-fried pepper steak)

INGREDIENTS

400 g sirloin steak
Marinade:
1 tbsp. thick soy sauce, 1 tbsp Worcester sauce,
2 tsp. black peppercorns (coarsely crushed)
2 cloves of garlic (peeled & chopped finely)
1 tsp brandy (optional)

4 (400 g) potatoes, peeled
1 tsp. corflour
2 tbsp. water
3 tbsp. butter
1/4 cup oil
1 large onion peeled and sliced into thick rings
2 tbsp green peas
salt & sugar to taste

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Preparation:
Cut meat into thin slices, pound each slice with back of a cleaver to tenderize meat (beware not to mince the meat);
Knead meat slice into marinade for 1 min and let stand for 20 min. (In warm weather place meat and marinade into freezer bags and let stand in fridge for 45 mins);
Boil peeled potatoes, drain and let cool. Once cooled cut into wedges and set aside;
Add cornflour to water and stir to make a thick, smooth mixture.

Method:
Heat butter and oil in a pan.
Place 2 - 3 slices ofbeef at a time, and fry on high heat for 1 min each side. Remove to a plate.
In the same pan, sauté the onions until soft. Pour in cornflour mixture and simmer for 2 mins.
Add more water if sauce thickens too much.
Add salt and sugar to taste.
When gravy begins to bubble, add potatoes and peas. Simmer for 2 mins, then remove from heat.

Serving:
Arrange meat in centre of plate, with potatoes around it. Spoon sauce over, sprinkle with onions and peas. Serve with bread or rice, and with a salad.

 

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