\n@katlovestobake <\/p>\n
\ud83c\udf5c Spill Chili Oil Char Kway Teow (Beef Version) This is that long overdue one. Bold, glossy, a little messy, in the best way. \ud83e\udd69 Beef Prep (important, don\u2019t skip) I\u2019m using my go-to super tender beef (I\u2019ll link it in my Shopee highlights), so no tenderising needed. But if you\u2019re using regular cuts: \ud83d\udc49 Use: * Chuck tender or flank steak * Slice thinly, against the grain \ud83d\udc49 Tenderising method: 1. Add \u00bd tsp baking soda to the beef 2. Mix well, let it rest 30 mins to 1 hour 3. Rinse thoroughly 2\u20133 times (don\u2019t be lazy here) \ud83d\udc49 Then marinate: * 1 tsp light soy sauce * 1 tsp cornflour * \u00bd tsp garlic powder This gives you that velvety, juicy beef\u2014not dry, not tough. For this recipe: 300g beef \ud83c\udf5c Main Ingredients * 500g fresh kway teow (room temp, loosened gently, DO NOT WASH) * 300g beef (prepared above) * 3 eggs * 1 handful beansprouts * 1 pkt kailan \ud83e\uddc4 Aromatics * 2.5 tbsp minced garlic * cooking oil(be generous, don\u2019t skimp) \ud83e\uddc2 Sauce Mix Mix this first: * 1\/2 tbsp light soy sauce * 1 tsp dark soy sauce * 1 tbsp oyster sauce * 1 tbsp chilli sauce * 1 tbsp tomato sauce * 1 tsp kicap manis(I use ABC here) * \u00bd tsp sesame oil * \u00bd tsp chicken stock powder * 1\/2cup water \ud83d\udd25 The Star * 2-5 tbsp Spill Chili Oil (adjust to your spice tolerance) * 1-2 tbsp thick dark caramel sauce (for that colour + slight bitterness. To use with heat off) Sauce measurements are flexible. Taste and adjust. Don\u2019t be shy. No need to add sugar. Kicap manis and the caramel already doing the job. Relax. Want it more wet? Add water. You\u2019re the boss here. High heat only. Move fast. No lengang lenggok in this kitchen. Go try. And don\u2019t come back telling me you didn\u2019t add enough chili oil. #sgfood #sgfoodie #katscookingdiary #charkwayteow #kwayteobeef<\/p>\n
\u266c original sound – I\u2019m Katsbakes – I\u2019m Katsbakes<\/p>\n
\n@katlovestobake<\/a> <\/p>\n \ud83c\udf5c Spill Chili Oil Char Kway Teow (Beef Version) This is that long overdue one. Bold, glossy, a little messy, in the best way. \ud83e\udd69 Beef Prep (important, don\u2019t skip) I\u2019m using my go-to super tender beef (I\u2019ll link it in my Shopee highlights), so no tenderising needed. But if you\u2019re using regular cuts: \ud83d\udc49 Use: * Chuck tender or flank steak * Slice thinly, against the grain \ud83d\udc49 Tenderising method: 1. Add \u00bd tsp baking soda to the beef 2. Mix well, let it rest 30 mins to 1 hour 3. Rinse thoroughly 2\u20133 times (don\u2019t be lazy here) \ud83d\udc49 Then marinate: * 1 tsp light soy sauce * 1 tsp cornflour * \u00bd tsp garlic powder This gives you that velvety, juicy beef\u2014not dry, not tough. For this recipe: 300g beef \ud83c\udf5c Main Ingredients * 500g fresh kway teow (room temp, loosened gently, DO NOT WASH) * 300g beef (prepared above) * 3 eggs * 1 handful beansprouts * 1 pkt kailan \ud83e\uddc4 Aromatics * 2.5 tbsp minced garlic * cooking oil(be generous, don\u2019t skimp) \ud83e\uddc2 Sauce Mix Mix this first: * 1\/2 tbsp light soy sauce * 1 tsp dark soy sauce * 1 tbsp oyster sauce * 1 tbsp chilli sauce * 1 tbsp tomato sauce * 1 tsp kicap manis(I use ABC here) * \u00bd tsp sesame oil * \u00bd tsp chicken stock powder * 1\/2cup water \ud83d\udd25 The Star * 2-5 tbsp Spill Chili Oil (adjust to your spice tolerance) * 1-2 tbsp thick dark caramel sauce (for that colour + slight bitterness. To use with heat off) Sauce measurements are flexible. Taste and adjust. Don\u2019t be shy. No need to add sugar. Kicap manis and the caramel already doing the job. Relax. Want it more wet? Add water. You\u2019re the boss here. High heat only. Move fast. No lengang lenggok in this kitchen. Go try. And don\u2019t come back telling me you didn\u2019t add enough chili oil. #sgfood<\/a> #sgfoodie<\/a> #katscookingdiary<\/a> #charkwayteow<\/a> #kwayteobeef<\/a><\/p>\n
\u266c original sound – I\u2019m Katsbakes – I\u2019m Katsbakes<\/a> <\/section>\n<\/blockquote>\n