SIFU Recipes

WORDS: PHOTOGRAPHY

 

   

 Sizzling seafood combination with XO sauce

 

Ingredients:

 

Barramundi fillet 80g

 

Tiger prawn 80g

 

Scallop 80g

 

Squid 80g

 

Capsicum red, green and yellow 20g each

 

Leek 20g

 

Spring onion 20g

 

Snow pea 50g

 

Baby corn 20g

 

Homemade traditional seafood XO sauce

 

XO sauce:

 

1. Cook scallop, fish fillet, dried shrimp, salted fish, ham and dry them.

 

2. Heat oil add fresh chilli, shallot, garlic

 

3. Put all ingredients together.

 

Method

 

1. Marinate seafood with Chinese spice, wine, potato starch and egg white

 

2. Heat oil to 180 degrees, and place seafood into the oil to pre-cook. Meanwhile put

 

all vegetables into boiling water for 1 minute

 

3. Heat the wok with a splash of oil and cook garlic mince, XO sauce and stir fry until

 

you can smell the flavour

 

4. Add seafood and vegetables into the wok and stir fry together, then add master

 

stock

 

5. Season with salt, pepper, sugar, oyster sauce and chicken booster and bring to the

 

boil

 

6. Add potato starch and a some sesame oil

 

 

 

Sichuan boiled beef

 

Ingredients

 

Sliced beef topside 250g

 

Cucumber 50g

 

Bean sprout 50g

 

Sliced bok choy 50g

 

Sichuan pepper 10g

 

Dried chili 10g

 

Chili bean paste 30g

 

Ginger 10g

 

Garlic mince 10g

 

Spring onion 10g

 

Coriander 10g

 

Method

 

1. Marinate beef with salt, pepper, soda, potato starch and wine

 

2. Heat oil to 180 degree, and add sliced beef into the oil to pre-cook. Meanwhile put

 

all vegetables into water boiling for 1 minute.

 

3. Stir fry bean sprout, cucumber, bok choy with chilli paste, sichuan pepper. Place

 

vegetable at the bottom of bowl.

 

4. Heat the wok, stir fry garlic, spring onion, sichuan pepper, chili paste and cooked

 

sliced beef together. Place cooked beef on the top of vegetable.

 

5. Add some fresh garlic mince on the top of beef.

 

6. Heat chilli oil to 200 degrees and spray hot oil on the garlic.

 

7. Place some spring onions and coriander for garnish.

 

   

 Tapas:

 

Smoked ham hock terrine with piccallili jar and crusty bread

 

 

 

Duo of mixed bruschetta

 

Roasted capsicum & caper

 

Prosciutto, pear and goats cheese

 

 Baked camembert wrapped with pancetta ham served with chili pear jam