Alen Thong... - The Emirates Culinary Guild
Alen Thong... - The Emirates Culinary Guild
Alen Thong... - The Emirates Culinary Guild
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-<br />
-<br />
presents<br />
Asparagus<br />
to Zucchini<br />
SHREDDED LAMB WITH GREEN PEPPER<br />
ingredients<br />
Lamb, shredded<br />
Cornstarch<br />
Soy Sauce<br />
Onions, (dry) shredded<br />
Salt<br />
Sesame Oil<br />
Black Pepper Dash Oil<br />
_ lb<br />
1 tsp<br />
2 tblsp<br />
2 pcs<br />
1 tsp<br />
1 tsp<br />
6 tblsp<br />
Chef Eugene Dias<br />
Marco Polo, Dubai<br />
METHOD<br />
Shred Beef and dredge with 1 tsp cornstarch<br />
and 1 tbsp soy sauce<br />
Shred green peppers<br />
Heat 2 tbsp oil and fry onions, adding salt.<br />
Remove to a plate<br />
Heat remaining 4 tbsp oil. Pour sesame oil<br />
over shredded beef and fry<br />
When meat changes color, add onions, 1 tbsp<br />
soy sauce, and dash pepper, stirring briskly<br />
Taste’s delicious with burnt garlic fried rice<br />
Oct - Nov 2007 GULF GOURMET 4 3
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