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Satay Beef and Kway Teoh Pot
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沙茶牛肉貴刁煲 (500 x 375)
Satay Beef and Kway Teoh Pot
Level
Step
  1. Soak Kway Teoh 7-8 minutes, drain well.
  2. Mix well with pâté de satay, sugar, light soy sauce, water.
  3. Put in the beef and mix, add tapioca starch, lastly pour oil and mix well.
  4. Onions diced into small pieces, bell pepper cut into shreds.
  5. Chopping green scallions, take little and dice, chopping hotbed chives.
  6. Mix chicken stock and water, then add pâté de satay, sugar, oyster sauce, dark soy sauce in bowl, gradually pour mixed chicken stock and mix well.
  7. Heat up the pot, add some oil, use medium heat and fry green scallions, add onions until half transparent.
  8. Add bell pepper slice and fry, then pour sauce and boil.
  9. After boiled, put Kway Teoh into pot, add beef, cover the lid, use medium heat to cook for a minute.
  10. Open cover, put scallions, chopped scallions, hotbed chives on top, cover the lid, turn off the heat and serve.
Material

Ingredients

Sauce

Chewy Char Kway Teoh 180-200g

Beef  180g

Onion 120g

Green Bell Pepper  80g

Red Bell Pepper  60g

Green Scallions 30g

Opt: Hotbed Chives 30g

 

 

 

 

 

 

 

 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


 


 

Beef marinade

Pâté de Satay 30g

Light soy sauce 15g

Granulated sugar  8g

Water 25g

Tapioca Starch 5g

Corn oil 5g

 

Sauce

Pâté de Satay 50g

Oyster sauce 25g

Granulated sugar 25g

Dark soy sauce 20g

Chicken Stock 250ml

Water 250ml