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http://www.tnp.sg/guide/story/0,4136,255861,00.html?
Enjoy
Hed Chef
BEEF UP YOUR PASTA
By Hedy Khoo
September 20, 2010
PASTA and pretty girls have more in common than you think.
Some meatiness and sauciness is always nice with a touch of sugar and spice.
Seriously, who cares for a noodle head no matter how al dente?
All you get is a plate of blandness, or worse, get rattled by a bimbo ribcage of bones minus any meaty fun.
In the same vein, while the biceps of a man may be fun to prod and press, when something is missing between the ears, a beefcake of a date may taste more like milk and water than a sizzling slab ofsteak.
One must be bold, be it with women, men ormeat. Walk on the wild side once in a while.
Beef up your pasta, and you won't be saying 'basta' (enough).
TNP PICTURES: KUA CHEE SIONG, HEDY KHOO
BEEF BAVETTE WITH SA CHA SAUCE
INGREDIENTS
180g sliced beef
200g uncooked bavette pasta
1 stalk of lemongrass, finely sliced
5g ginger, julienned
5 brown button mushrooms, sliced
1 bell pepper, cut into bite-sized pieces
1 yellow onion
3 cloves of garlic, coarsely chopped
2 tbsp sa cha sauce (also known as Chinese barbecue sauce)
1 tbsp oyster sauce
2 tbsp hoisin sauce
10g butter
2 tbsp olive oil
1/4 tsp lemongrass powder
1/4 tsp black pepper
Coriander for garnish
METHOD
Enjoy
Hed Chef
BEEF UP YOUR PASTA
By Hedy Khoo
September 20, 2010
PASTA and pretty girls have more in common than you think.
Some meatiness and sauciness is always nice with a touch of sugar and spice.
Seriously, who cares for a noodle head no matter how al dente?
All you get is a plate of blandness, or worse, get rattled by a bimbo ribcage of bones minus any meaty fun.
In the same vein, while the biceps of a man may be fun to prod and press, when something is missing between the ears, a beefcake of a date may taste more like milk and water than a sizzling slab ofsteak.
One must be bold, be it with women, men ormeat. Walk on the wild side once in a while.
Beef up your pasta, and you won't be saying 'basta' (enough).
TNP PICTURES: KUA CHEE SIONG, HEDY KHOO
BEEF BAVETTE WITH SA CHA SAUCE
INGREDIENTS
180g sliced beef
200g uncooked bavette pasta
1 stalk of lemongrass, finely sliced
5g ginger, julienned
5 brown button mushrooms, sliced
1 bell pepper, cut into bite-sized pieces
1 yellow onion
3 cloves of garlic, coarsely chopped
2 tbsp sa cha sauce (also known as Chinese barbecue sauce)
1 tbsp oyster sauce
2 tbsp hoisin sauce
10g butter
2 tbsp olive oil
1/4 tsp lemongrass powder
1/4 tsp black pepper
Coriander for garnish
METHOD
- In a resealable plastic bag, add beef, 1 tbsp sa cha sauce, 1 tbsp oyster sauce, the sliced lemongrass and 2cloves of chopped garlic. Ideally, marinate overnight, orat least half an hour before cooking.
- Cook pasta in boiling water for two minutes less thanthe duration according to packet instructions.
- Drain, rinsewith tap water and set aside.
- In skillet, heat olive oil. Add chopped garlic, onion andginger. Fry for a minute before adding the marinatedbeef.
- Stir fry beef for another minute then toss in the bell pepper and mushrooms. Once beef turns opaque in colour, add the butter, then throw in the cooked pasta. Add the remaining sa cha sauce, hoisin sauce, lemongrass powder and black pepper.
- Mix the beef mixture and pasta thoroughly, ensuring the pasta is coated with the sauce.
- Remove from skillet, garnish and serve.
