Beef braised in sweet soy sauce.Pound the beef cuts crazily using a meat tenderizer!I used a stone pestle.Then marinade the meat in oyster sauce for at least half an hour.Slowly heat oil and put in chopped garlic,shallots and ginger until fragrant. Put in the meat pieces and pour sweet soy sauce over it.Drop an assam kulit in the pot.Season with pepper and chicken stock.Pour three cups of water,bring it to a boil, cover and let it simmer for an hour at least.This is to reduce the sauce into thick gravy and to ensure the meat turns soft,tender and crumbles in your mouth.The magical combination of sweet and sour is like a match made in heaven. The fundamentals of Malay cooking.
Vegetables for lunch? Egg tofu, pakchoi and baby angel mushrooms, stir fried in garlic sauce. Tofu is versatile and comes in different shapes and textures. A staple in many asian cooking.The type I'm using egg tofu(My Favourite kind) is soft and delicate yet does not break when stir fried.
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