Recipes: Viewing Sauce Articles

1. Add garlic, coriander and sugar into a mortar. Using a pestle, pound until the garlic and coriander are crushed.

2. Add in chilli and basil leaves and continue to pound until you reach your desired consistency.

3. Add in fish sauce and lime juice and mix through. Taste and adjust seasoning if necessary.

Prepare the beef

1. Add beef, baking soda and water into a bowl. Using a gloved hand, massage the beef until all the liquid has been absorbed, then set aside for 1 hour* if using rump. If using chuck** set aside for 2 hours

2. After an hour, rinse the beef under running water until the water runs clear. Pat dry with kitchen paper. Add beef into a new bowl, together with the rest of the ingredients. Leave to marinate overnight in the fridge.

Prepare the sauce

3. Add all ingredients into a bowl. Mix then set aside.

Time for the Stir Fry

4. Heat a wok or large skillet until very hot. Add 1T oil then half of the beef. Separate the beef and cook in one layer. When both sides are seared, remove and set aside. Continue to cook the second batch and set aside.

6. Reduce the heat to med-high. Add oil then onions and red capsicum. Stir fry quickly then add Shaoxing wine. Add in the prepared sauce and bring it to a simmer.

7. Return the beef to the wok then add snow peas. Stir then bring back to a simmer. Taste for seasoning then add cornflour slurry (mix cornflour and water together in a small bowl), stirring as you go. Serve up once your sauce has thickened.

To make the Pepper Sauce

1. Add the sugar, soy sauce, oyster sauce, pepper and water into a small bowl and mix to combine. Set aside.

2. Heat oil on medium heat in a small-medium sized fry pan. Add garlic and ginger and fry until fragrant.

3. Add in pepper mix. Turn heat up to high and let it bubble and reduce to thicken slightly. This will take less than a minute.

4. Add in butter and stir through. Turn off the heat when the butter has melted and is incorporated in the sauce. Serve immediately.

To make the Sweet Potato Mash

1. Peel the sweet potato and cut into 3mm slices. Add into a medium sized pot.

2. Add milk into the pot (enough to cover the potatoes).

3. Heat mix on high. When the milk reaches boiling point, reduce the heat to medium-low so that the potatoes simmer gently in the milk to cook (this takes about 25mins from a cold start).

4. When the potatoes are fully cooked through, drain the milk, leaving some behind in the pot. Add butter and mash. Season with salt to taste.

To make the Steak

1. Choose your favourite cut and cook it to your liking. (We prefer ours seasoned with salt and cooked medium rare) 

To make the Prawns 

1. Into a medium sized bowl, add prawns, salt & olive. Mix well until combined

2. Heat skillet and add in prawns (do not overcrowd)

3. Once the prawns start to colour, flip over to colour the other side). Set aside. 

Makes approx 22 balls

1. Thaw out your spring roll wrappers and carefully separate into individual sheets. Using scissors, cut strips out of the sheets and separate into loose strips.

2. Blitz all the filling ingredients in a powerful food processor. You can have your balls chunky or blitz the mix longer for a sticky paste to get smooth and bouncy balls. Chill this filling mix for 30mins.

3. Take out your chilled filling and form into balls. This mix will yield about 22 balls.

4. Roll each ball into the strips of spring roll pastry to completely wrap each ball in pastry. Gently press in the pastry so that it sticks to the balls and trim off any long strands with scissors.

5. Heat up your oil to 180C and deep fry until golden. Drain on kitchen paper then serve hot with sweet chilli dipping sauce and/or yuzu mayo.

1. In a small pot, mix the sugar and vinegar together, then gently heat on low until all the sugar is dissolved, stirring every now and then. Leave to cool completely.

2. Add sliced green chillies and sliced garlic into a 1L sterilised jar.

3. Pour in sugar and vinegar solution to fill the jar. Give the jar a jiggle and tap on the bench top to release any trapped air pockets. Screw on the lid and refrigerate.

Ready to devour in a couple of days (once the chillies lose their vibrant green colour)