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Chui Lee Luk’s beef short-rib with red fermented bean curd

Preparation time
Cooking time
Serves 8 as part of a multi course meal


For the marinade

  • 1.3kg beef short rib, bone in, separated into individual ribs
  • 1 piece red fermented bean curd
  • Couple of pinches ground five spice
  • 1 ½ tbsp shaoxing wine
  • 50ml scallion and garlic juice (extract from pureeing 6 stems of scallion and
    4 cloves garlic and squeezing juice out over a fine sieve)
  • Couple of drops good quality sesame oil

For cooking the beef rib

  • 1 cup rice flour
  • 1 cup plain flour
  • 1 tsp five spice powder
  • ½ tsp salt

For the accompanying sauce

  • 90ml rice vinegar
  • 90ml tomato puree
  • 75ml light soy sauce
  • 75ml dark soy sauce
  • 250ml light chicken stock
  • 2 tbsp wheat starch
  • Couple drops good quality sesame oil

For the garnish

  • 1 bunch coriander, stems only, chop finely
  • 4 stems of scallion, green and white parts
  • 2 large red chillies, halved and deseeded
  • 10 cloves garlic
  • 1 large knob young ginger, peeled


  1. Marinate the beef ribs. Start this recipe the day before you intend to cook it. Crush up the bean curd into a smooth paste and gradually mix in the five spice, shaoxing wine and scallion/garlic juice and sesame oil. Mix the short ribs with this and let marinate covered in the refrigerator overnight.
  2. Cooking the beef ribs. Bring 2 litres of light chicken stock to the boil with 4 cloves of smashed garlic, 1.5cm knob of ginger, smashed, 1 coriander root and some scallion trimmings. Simmer until fragrant and then place the beef ribs in the pot and simmer for 2 hours until a skewer goes clean through without much resistance. Cool in the stock and when ready to cook, take out of the stock and thinly slice the meat against the grain.
  3. Sift together the flours, five spice powder and salt. When ready to cook, dredge the slices of beef in the flour. Have a large pot ready filled with 1.5 litres neutral flavoured oil heated to 180ºC. Deep fry until ribs for about 5 minutes until crisp. The beef slices will be dark brown in colour. Remove from the oil and let drain on an oven rack.
  4. Make the sauce. Whisk together the rice vinegar, tomato paste, light and dark soy sauces. Pour into a saucepan and bring to the boil. Make a slurry with the wheat starch by adding a couple of tablespoons of cold water and whisk into the simmering sauce in the saucepan. Let simmer for a couple of minutes to cook the starch, the sauce will thicken to a coating consistency. Add the sesame oil. Set aside.
  5. Prepare the garnish. Peel the garlic and dice finely (brunoise), blanch in boiling water for a couple of seconds and refresh in cold water, repeat 2 times. Deep fry in oil heated to 160ºC until light golden, drain immediately and let cool. Finely slice the scallions and then finely chop the red chillies and ginger separately. Combine all these aromatic garnishes in a bowl and mix together.
  6. To serve the ribs. Cook the ribs as close to serving time as possible. Pile on a platter, drizzle warmed sauce over this and sprinkle generously with the garnish.
Preparation time
Cooking time
Serves 8 as part of a multi course meal


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Words by Sous Vide on 1 Nov 2017
What was once the domain of the professional chef, sous vide , is now accessible for the home cook. We look at the many advantages of this remarkable cooking technique. In the early 1970s, French scientist Bruno Goussault developed the most significant advancement in the recent evolution of cooking – he called it sous vide. Literally defined as ‘under vacuum’, it should really be called precision controlled cooking, because that is far more ‘precise’. Basically defined, sous vide is sealing an item of food in a plastic vacuum pouch and then submerging it in a water bath so it can be cooked gently and slowly at a precise temperature. It is a technique used by some of the world’s best contemporary chefs, including Heston Blumenthal, Thomas Keller, Joel Roubuchon and many more. If you’ve ever wondered how the chef at your favourite hatted restaurant manages to get your steak cooked perfectly through, but still maintain its moisture, how the vegetables not only look vibrant and colourful, but also taste crisp and flavoursome, chances are it has been cooked sous vide. Up until recently, it was only the domain of the professional chef. But advances in technology and the more affordable cost of equipment have made sous vide cooking accessible to the home cook. Those who try it, swear it is the best way to cook food perfectly and to get the best flavour and texture – all that combined makes a compelling argument for sous vide cooking.

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Two Blues Sauvignon Blanc 2014
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