The KaiKai Book

Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner.

The spicy dry-fried beef is a perfect example of the dry-frying technique unique to Sichuan cuisine. The shredded beef is unmarinated, quickly stir fried in a wok to drive off the moisture and intensify the beef flavor. The shredded beef will be stir fried twice with aromatic spices to absorb more flavor. The end result is spicy and aromatic beef with crispy and chewy bites. The key to this dish is to control the temperature when dry frying the beef, otherwise the shredded beef can be easily overcooked

Master Chef John Zhang shows you tips on making tender beef stir fry with simple step by step instructions. INGREDIENTS: 300g beef 200g broccoli, cut into florets 100g carrot, thinly sliced 15g garlic, minced 10g fresh red chili pepper, thinly sliced 8g green onion, diced 5g ginger, thinly sliced ½ lemon 1 tsp soy sauce ½ tsp oyster sauce Sugar, pinch 1 tbsp cornstarch slurry Marinating ingredients: ½ tsp soy sauce ½ tsp black pepper ½ tbsp cornstarch 1 egg 1 ½ tbsp cooking oil

INGREDIENTS: Ribs: 2 racks baby back ribs (2kg) 3 tbsp white miso paste 4 tbsp honey 3 tbsp soy sauce 1 tbsp mirin garnish toasted sesame seeds Ingredients Apple Slaw: ¼ cup olive oil 2 tsp Dijon mustard 1 tbsp honey juice from 1 lime 1 small purple cabbage 1 carrot 1 medium green apples A bunch of fresh Cilantro/Chinese Parsley 1 tsp Sea salt 1 tsp Black pepper. COOKING METHOD: Mix white miso, honey, soy sauce and mirin in a bowl. Pour half of mixture in a bowl. Pour rest of mixture over ribs, and marinate. Let it sit for 1 hour or refrigerate overnight. Preheat the Weber Q1400 Electric Grill on medium heat to 125°C for 20 minutes. Place ribs in grill and cook in 125°C grill for 2 hours. Slice purple cabbage, carrot and apples into thin strips Whisk olive oil, mustard, honey, lime juice, salt and pepper in a big bowl. Toss the sliced purple cabbage, carrots and apples in. Cover the bowl and chill in the fridge. Mixed in the chopped Cilantro/Chinese Parsley right before serving. After 2 hours, brush miso mixture onto ribs every 15 minutes and cook for another 1 hour. Toss apple slaw ingredients together. Serve with the Miso-glazed ribs. See more @ http://themeatmen.sg/miso-glazed-ribs/