Friday, June 10, 2011

Fry Khaowsay by Chef Shireen Anwar

Undercut thinly sliced                            250 gm
Capsicum (Julienne)                              1 
Onion (sliced)                                       1 
Carrots (Julienne)                                  1 cup
Cabbage (Julienne)                                1 cup
Spaghetti boiled                                    3 cups
Tomato puree                                        1/2 cup
Black pepper crushed                            1 tsp
Crushed chili powder (kuti lal mirch)        1 tsp
Garlic paste                                          1 tsp
Vinegar                                                 1 tbsp
Salt                                                      2 tsp
Soya sauce                                           2+2 tbsp

To Serve With
Lemon                                                 2 
Green chilies finely chopped                  4
Spaghetti raw fried                                1 cup 
Spring onion chopped                           1/2 cup
Crushed red pepper (kuti lal mirch)         1 tsp
Coriander leaves                                   2 tbsp

-         Marinate undercut with 2 tbsp soya sauce, vinegar, 1 tsp salt, garlic paste and black pepper.
-         Heat 1/2 cup oil, fry marinated beef for 10 minutes, add  sliced onion, fry for 5 minutes till soft, then add carrot,  cabbage, capsicum, tomato puree, crushed red pepper, remaining 1 tsp salt and 2 tbsp soya sauce, fry on high flame,
-         Now fold in boiled spaghetti.
-         Serve with 1 cup fried spaghetti, coriander leaves, chopped green chilies,  spring onion, crushed red chili and lemons. Serve hot immediately.

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