2 tablespoons oil
1/2 small onion cut into small pieces
2 cloves garlic
250 g beef cut into small cubes
1/2 cup water
6 mini carrots
2 sticks dry beancurd sticks soak in warm water for 30 minutes, cut into pieces
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 teaspoon sesame oil
1 tablespoon Shaoxing wine
3 dashes white pepper
Heat up a claypot with the oil and add the onion and garlic, stir-fry until aromatic.
Add the beef into the claypot, followed by the carrot and beancurd sticks.
Add the water and all the seasonings, stir to combine well.
Cover the claypot, turn the heat to low, simmer and cook until the beef becomes tender.
1 1/2 pounds cubed chuck beef or stewing beef
3 tablespoons Massaman curry paste
10 green cardamom seeds
2 cinnamon sticks
3 star anise
8 small shallot onions peeled
2 small cans 5.6 fl oz coconut milk
1 cup water
2 1/2 tablespoons fish sauce or to taste
1 medium-sized potato peeled and cut into chunks
1/2 tablespoon tamarind paste
2 tablespoons palm sugar or brown sugar
4 tablespoons unsalted roasted peanuts
2 tablespoons cooking oil
A handful of fresh Thai basil leaves
Coat beef in 1 tablespoon of oil and massaman curry paste. Stir well and set aside.
In a large pot, heat remaining oil over medium heat. Stir-fry the cardamom, cinnamon and star anise for 40 seconds. Add the whole shallots and fry until golden brown.
Add the beef and brown for 1-2 minutes. Stir to mix well with the spices.
Add 1 can of coconut milk, 2 tbsp of fish sauce and 1/2 to 1 cup of water until the beef is just covered by the liquid. Stir well and then bring to the boil. Once boiling, turn heat down very low and cover. Gently simmer for 1 hour.
Add the remaining can of coconut milk, potatoes, peanuts and half the basil leaves. Stir well. Taste and add a little more fish sauce if necessary.
Turn heat up to medium-low and cover. Cook for another 30 minutes or until potatoes are tender.
Once the potatoes are cooked, remove the curry from the heat. Stir in the palm sugar, tamarind juice and remaining basil. Stir well and serve the curry with steamed rice.
12 oz thinly sliced sirloin
1 tablespoon vegetable oil
1/4 small onion thinly sliced
2 cloves garlic finely minced
1 1/2 tablespoons soy sauce
1 tablespoon sugar
3 dashes chili powder
3 dashes coarsely ground black pepper
1 tablespoon chopped scallion
White sesame for garnishing
Kimchi sliced, for garnishing, optional
1 head butter lettuce
Marinate the sirloin with garlic, soy sauce, sugar, chili, and pepper. Stir to mix well. Set aside for 15 minutes to marinate.
Heat up a skillet with the vegetable oil. Add the onion and saute for about 10 seconds.
Add the sliced sirloin. Stir and cook until the meat is cooked. Top with the scallion and white sesame. Transfer out to a serving platter.
Tear off the leaves from the lettuce. To assemble the Bulgogi Lettuce Wraps, add 1 tablespoon of the Bulgogi onto the center of the lettuce leaf, then top with the sliced kimchi, if using. Serve immediately.
Recipe Notes: For authentic Bulgogi, you will need 1/2 cup of pear juice and 1 teaspoon of Sesame Oil to marinate the meat.