Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Chui Lee Luk’s beef short-rib with red fermented bean curd Food Chui Lee Luk’s beef short-rib with red fermented bean curd Preparation time Cooking time Serves Serves 8 as part of a multi course meal INGREDIENTS 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 METHOD 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. 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. 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. 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. 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. 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. 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Cart total: xxx 1 case, 12 bottles, 3 accessories Checkout Continue Shopping You might also like Food Gourmet Destinations - Cantonese Words by Jackie Macdonald on 4 Sep 2018 Chef Philip Chun talks through the traditions of cantonese cuisine and the challenge of shaping its identity in an australian context. When Hong Kong-born chef Philip Chun finally settled in Australia in 2010, it was the latest in a long list of countries where he’d plied his trade. Having started as a kitchen hand on Hong Kong Island in the early 1980s, he went on to work in Taiwan, China, the Philippines and Indonesia, rising to the position of executive chef along the way. Today, he’s head chef and owner of North Sydney’s Greenwood Chinese Restaurant, where the focus is on Cantonese cuisine. As he describes, “The backbone of Greenwood is the three main streams of Cantonese food, including barbeque, yum cha dim sum and Cantonese cuisine dinner. “To date, Cantonese food has been very limited in Australia,” he adds, “and while we strive to maintain the traditions at Greenwood, we think outside the square to bring some new lights to Cantonese food.” This creative thinking is also borne of a need to adapt to local ingredients. When he arrived in Australia, Philip says, “Asian groceries were already available, therefore dry goods were not hugely impacted. “However, live seafood and fresh vegetable options were limited and this is still the case today. To adapt, I worked on alternate methods of cooking to accompany the ingredients.” Cantonese characters When it comes to tradition, Philip explains, Cantonese food has always been famous for being, “Light, flavourful and fresh. The focus is on bringing out the true flavour of the ingredients, while also looking after health and well-being.” For example, he says, “Soup normally contains some general health-benefitting herbal ingredients.” Another Cantonese essential is stir-fry, and the technique used can reveal the level of a chef’s experience. And there is a special exclamation used when stir-fry is mastered. “It is very hard to explain in words, it is the experience,” Philip describes. “But when all ingredients are cooked perfectly, a special heat and aroma presents and we say, ‘wok hey!’” For Australian diners, typical Cantonese favourites are sweet and sour pork, Mongolian lamb, spring rolls and fried rice, he says. But, Philip adds, “With more exposure, there is more knowledge of different cuisines and more willingness to try different types of food.” Perfect motivation for Philip and his team to keep evolving our experience of Cantonese cuisine! Speaking of experiencing Philip’s food, the Greenwood restaurant will reveal an exciting new renovation in September. Or if you can’t make it to North Sydney, Philip presents some of his favourite recipes here for you to recreate in your own kitchen. Who knows, you might even elicit your own cries of ‘wok hey!’ Philip talks food Pork, prawn and cabbage rolls with crab roe sauce This dish has been developed using a traditional method and it requires more time and more skills. It contains a lighter flavour and has a finer touch, focusing on bringing out the true flavours of the ingredients. Grilled whole squid brushed in sweet soy sauce on stir-fried glutinous rice Glutinous fried rice is a very traditional dish and nothing has been changed in this recipe, including flavour, ingredients and texture. The squid gives a more Australian touch, with the seafood and the grill plate coming into play. Chilli plum fried chicken with mixed nuts This dish was created with the thinking that it would suit Australian tastebuds. The method originated from sweet and sour pork, then I added a personal touch with the light chilli. Grilled beef tenderloin fillet dressed in bitter melon and black bean sauce The idea for this dish comes from typical Cantonese stir-fry beef with black bean sauce. However, I decided to add a personal touch, swapping beef strips for fillets, which means I can control how long the fillet is cooked. Bitter melon is one of my favourite melons and it goes extremely well with black bean sauce. Food Adam Liaw's Wagyu steak with tosa joyu Food Heather Jeong’s BBQ Galbi (Korean BBQ beef short ribs) Recipe A Grenache or GSM would be perfect with the grilled ribs. The Claymore you'll never walk alone grenache shiraz mataro 2016 from Clare Valley adds subtle muscle and spice to the silky Grenache.. A terrific example of the style with spot on harmony – far too easy to drink!