May 24, 2005

TAKE 5

The less ingredients, the better for the cook! Here's a sampling:

Salpicao

40 grams garlic, finely chopped
80 grams onion, finely chopped
400 grams beef tenderloin, diced
2 tbsps soy sauce
1/2 cup (to 1 cup) white wine
black pepper to taste


1. Heat oil in a pan over low heat.

2. Saute garlic in the oil. Add onion. Cook until tender.

3. Add diced tenderloin and soy sauce. Saute until meat is tender.

4. Add white wine. Allow to reduce a bit. Then add soy sauce and season with black pepper.

5. Serve in a bowl of hot steamed rice.

Chicken Bulgogi

400 grams chicken meat, cut into strips
4 tbsps darkl soy sauce
oil for frying
4 tsps sesame oil
4 tbsps. white sugar
sesame seeds
beansprouts, stir-fried in a little oil


1. Marinate chicken strips in dark soy sauce for at least 2 hours. Set aside liquid marinade.

2. Heat pan over low heat. Pour in oil. When oil is hot, add marinated chicken meat, a drizzle of sesame oil and the marinade.

3. Cook until chicken is tender.

4. Sprinkle sesame seeds on top and serve with stir-fried beansprouts.

Lijit Ad Wijit