RECIPE: Christian’s Thai Drunken Braised Featherblade of Beef'!
以下就是星級大廚楊尚友先生創製的「泰式牛板腱炒河粉」食譜。
《泰式牛板腱炒河粉》
牛板腱1份
醬汁
蠔油12茶匙
老抽6茶匙
生抽6茶匙
糖8茶匙
水300亳升
材料:
河粉300-400克
植物油2茶匙
蒜頭3-4顆，切碎
鳥眼辣椒2-3 枝
洋蔥半個
蔥2條
青胡椒粒3-4粒
泰國羅勒1杯
炸蒜適量
炸洋蔥適量
1. 將牛板腱放置於室溫解凍，略煎封表面
2. 將牛板腱放入燜煲內，倒入醬汁並煮至滾起
3. 將燜煲放入焗爐，以125度燜焗2小時，途中將牛板腱反邊
4. 取出牛板腱靜置後切件
5. 熱鑊後放入蒜頭、洋蔥、鳥眼辣椒、蔥及泰國羅勒爆炒
6. 加入河粉及適量醬汁翻炒
7. 將河粉上碟，再放上切好的牛板腱
8. 佐以新鮮羅勒、芫茜、炸蒜及炸洋蔥享用
Christian’s Thai Drunken Braised Featherblade of Beef
1 featherblade of beef
Braising Sauce
12 tablespoons Oyster Sauce
6 tablespoons dark soy
6 tablespoons light soy
8 tablespoons sugar
300ml water
Stir Fry:
300-400g flat rice noodles (Hor Fun)
2 tablespoons vegetable oil
3-4 cloves garlic, minced
2-3 bird’s eye chilies
1/2 onion
2 spring onions
3-4 sprigs of fresh green peppercorns
1 cup Thai basil
Fried garlic
Fried onions
1. Bring the featherblade to room temperature and gently sear all sides.
2. Place in a large braising pot and then mix in the braising sauce and bring to a boil.
3. Transfer the pot into an oven set at 125C and braise for 2 hours, turning halfway through.
4. Allow to rest when cooked before slicing.
5. In a hot wok, fry the garlic, onions, chilies, some spring onions, and Thai basil.
6. Add the flat noodles and add some of the braising liquid as stir-frying.
7. Place in a plate and add some nice slices of featherblade.
8. Serve with some fresh Thai basil, coriander, fried garlic, and onions
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