Beef With Bitter Melon
|Rump steak||3 Tablespoon|
|Oil for deep frying||2 Cup (32 tbs) (For deep frying)|
|Ginger sherry||1 Tablespoon|
|Bitter melon||3 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Black soya beans||1 Tablespoon|
|Peanut oil||1 Tablespoon|
|Sesame oil||1 Tablespoon|
|Soy sauce||1⁄2 Teaspoon|
|Chicken stock||5 Tablespoon|
|Cornflour||1 Teaspoon (Leveled)|
Cut the steak diagonally into thin slices.
Add a tiny pinch salt, tiny pinch Ve-Tsin, few drops sherry, 1/2 teaspoon cornflour and work well into the steak.
Cut the bitter melon into strips and drop them into boiling water for 5 minutes.
Drain, drop into cold water to crisp them and drain again.
Crush the ginger, garlic and black bean and mix them together to a paste.
Let enough oil for deep frying be heating gradually.
Heat 1 tablespoon of oil in a frying-pan.
Add the ginger-garlic-bean mixture and the bitter melon and cook for a few seconds, tossing and moving them about.
Add 1/2 teaspoon ginger sherry, sesame oil, soy sauce, sugar (because the melon is still a little bitter), stock and another pinch salt and pinch Ve-Tsin.
Bring to the boil and cook for 3 minutes.
The deep oil should by now have reached a temperature of 375°F. or 190°C. that is when a dried slice of raw potato, dropped into it, rises quickly to the surface.
Fry the steak in it for 2-3 minutes.
Blend the cornflour with the water, stir it into the first mixture and boil for 1 1/2 minutes.
Add the drained fried meat.