Tag-Archive for » Plum «
This is a great recipe with lots of flavour and is quite simple to put together with a great end result. I serve mine with vegetables added to the meat to the meat, which I cook in with the meat and sauce. You can add what you like I tend to use up any that I have on hand, I also serve mine over egg fried rice which we really enjoy but you can serve yours with plain boiled rice or serve over noodles take your pick.Ingredients
1kg Rump steak
2/3 Cup plum sauce
1/4 Cup Hoi Sin (I use 
blue dragon brand)
2 Tablespoon low sodium soy sauce
3 Garlic cloves, crushed
11/2 Teaspoon fresh ginger, grated
1 Fresh red chili, finely chopped
2 Teaspoons sugar
2 Tablespoons dry sherry
3 Tablespoons Chinese rice wine
2 Tablespoons oil, peanut oil
3 Teaspoons cornflour
50ml Water
1 Teaspoon beef stock granules
Method
1. Trim beef, slice thinly.
2. Combine beef, sauces, garlic, ginger, chilli, sugar, sherry and wine in a large bowl or storage container. Cover, marinate for 3 hours or overnight.
3. Drain beef and reserve marinade.
4. Heat a little oil in a wok, add beef in batches, stir-fry until browned.
5. Remove from wok as each batch is cooked. Repeat with remaining oil and beef.
6. Return beef to wok with reserved marinade, blended cornflour and water and stock, Stir until mixture boils and thickens.
Serve over rice or noodles.
All photos taken by me unless otherwise stated.
This is a super, easy, quick recipe that tastes great and would make a great finger food as well as a main served with salad. I made mine with panko flakes as I could not get soda crackers here. I also added a little more plum sauce to the ketchup just to suit our tastes. If you want to read more reviews on this one please click here.
Ingredients
FOR FINGERS
1/2 cups soda crackers, finely crushed (I used panko flakes)
1/3 cup mayonnaise
4 boneless skinless chicken breasts
FOR DIPPING SAUCE
6 tablespoons ketchup
6 tablespoons plum sauce
2 teaspoons soy sauce
Method
1. Preheat oven to 400°F & grease a rimmed baking sheet well.
2. Cut each chicken breast crosswise into 4 or 5 strips, then pat dry.
3. Place cracker crumbs in shallow dish, & put mayaonnaise in a bowl.
4. Add chicken strips to mayo & turn to coat all over.
5. Transfer chicken strips, one at a time, to cracker crumbs, patting crumbs all over the chicken strip.
6. Arrange chicken strips in single layer on prepared baking sheet, & bake 15 minutes.
7. Turn strips over & bake another 10 to 12 minutes more or until golden & no longer pink inside.
8. While fingers are baking, In a small serving bowl, stir together ketchup, plum sauce & soy sauce.
Either serve as a main with a salad and dipping sauce on the side or Place in center of serving platter, & when fingers are baked, arrange them around the bowl.
All photos taken by me unless otherwise stated.
