Soupy Rice With Beef
|Pudding rice||2 Tablespoon (Round)|
|Tangerine piece||1 (1 Inch In Diameter)|
|Peanut oil||2 Cup (32 tbs) (for deep frying)|
|Water||1 Cup (16 tbs)|
|Raw rump steak||6 Ounce|
|Ajinomoto||1 Pinch (Ve Tsin)|
|Ginger sherry||1⁄2 Teaspoon|
|Rice noodles||1 Ounce|
Well wash the rice.
Turn it into a 3-pint saucepan. (If you have a non-stick pan, use it).
Add the tangerine peel, ginger, 2 teaspoons peanut oil and 2 pints (U.S. 5 cups) water.
Cover and very slowly cook for 3 hours, stirring occasionally to bring the rice up to the surface.
While the rice is cooking, finely chop the steak.
Add the cornflour, blended with 1 dessertspoon water, the seasonings and sherry.
Stir together and have ready.
In hot peanut oil deep-fat fry the rice noodles for 1/2 minute, keeping them submerged in the oil with a flattish perforated ladle.
Lift out, drain and mix with the raw meat.
At the last minute, remove the peel and ginger from the rice.
Stir the meat-noodle mixture into the 'soupy' rice and cook for 1 minute only.