| Title: | How to Make them Goodies |
| Notice: | Please Don't Start New Notes for Old Topics! Check 5.* |
| Moderator: | FUTURE::DDESMAISONS ec.com::winalski |
| Created: | Tue Feb 18 1986 |
| Last Modified: | Thu Jun 05 1997 |
| Last Successful Update: | Fri Jun 06 1997 |
| Number of topics: | 4127 |
| Total number of notes: | 31160 |
A DISH THAT IS AVAILABLE IN THE U.K. FROM CANTONESE RESTAURANTS IS
CALLED "CRISPY CHILE BEEF". HAS ANYONE GOT A RECIPE FOR THIS.
IT CONSISTS OF SLITHERS OF BEEF THAT ARE EXTREMELY CRISPY AND COVERED
IN A HOT BUT SWEETISH SAUCE.
I HAVE TRIED MANY EXPERIMENTS TO COPY THE DISH BUT USUALLY I END UP
WITH A SOGGY MESS.
PLEASE HELP BEFORE I STARVE.
| T.R | Title | User | Personal Name | Date | Lines |
|---|---|---|---|---|---|
| 2621.1 | PSW::WINALSKI | Careful with that VAX, Eugene | Wed Sep 19 1990 15:15 | 15 | |
This is widely available at Chinese restaurants in the U.S., as well, but usually at Sichuan or Hunan restuarants, not Cantonese. It's a Sichuan dish, I believe (witness the chile peppers). I don't have an exact recipe, but I think the technique is as follows. First, prepare the sauce. You stir-fry some chili peppers in a small amount of very hot oil, add the vegetables (usually scallion rounds in the versions I've seen), then stir in a standard sweet-and-sour sauce mixture (chicken broth with sugar, vinegar, and cornstarch). Stir the sauce until it thickens and then set it aside, keeping it warm. Then coat the (possibly marinated) beef slivers with a cornstarch- or water-chestnut-starch-based batter. Possibly dredging them in the starch will be sufficient. You then deep-fry the beef slivers until the coating is crispy and is sufficiently browned. Pour the sauce over the beef just before serving. --PSW | |||||
| 2621.3 | A few additions.... | BPOV02::BOOTHROYD | Cheese balls and bean dip! | Thu Sep 20 1990 14:24 | 9 |
The sugar most widely used, from my knowledge, is brown and sweeten
the dish even more with sherry and rice wine vinegar or apple cider
vinegar. I find arrowroot to be much better and more versatile than
cornstarch. This dish can be prepared with chicken instead since it's
a sweet 'meat' - this dish is much more complimentary. I like to add
rice wine to some of my Asian dishes as well and stick to using peanut
oil.
/gail
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| 2621.4 | LIKE THE SAUCE, BUT THE BATTER STILL ELUDES | BRUMMY::IRWIN | Fri Sep 21 1990 06:29 | 7 | |
THANKS FOR THE HELP AND THE SAUCE CERTAINLY SOUNDS LIKE THE ONE. MY
PROBLEM COMES WITH THE BATTER. EVERY TIME I HAVE DONE THE BATTER I FIND
THAT A) IT PUFFS UP TO MUCH (THE BEEF IS NO LONGER SLITHERS BUT BLOBS)
B) IT DOESNT GO CRISPY.
I NOTE FROM REPLY .3 THAT ARROW ROOT IS SUGGESTED IS THIS THE ANSWER OR
CAN ANY ONE SHED FURTHER LIGHT.
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