Specially developed by Chef Pung Lu Tin (of Tasty Court Restaurant), this is a dish that combines the tantalising richness of the USDA Short Rib Shabu Shabu with the refreshing zing of tamarind.
Everyone's favourite, the oh-so-fatty and melt-in-your-mouth boneless USDA Short Rib Shabu Shabu is unbelievably good. The buttery beef shabu shabu cut is not only easy to prepare, but also fantastically rich. With Chef Pung's assam mayonnaise, which is tangy and refreshing, this dish is the perfect beefy apertif that leaves us wanting more.
The best thing? If you prepare the mayo ahead of time, there is hardly any prep needed for this dish.
In celebration of Singapore's 55th Birthday, Chef Pung developed this locally inspired dish with Aw's Market USDA Short Rib Shabu Shabu flown in from the United States of America. This recipe was shared on our Facebook Live streamed on 29th July 2020.
- 20pcs U.S. Beef Short Ribs Boneless (200g)
- 50g ground peanuts
- 5g turmeric
- 10g onion fine chopped
- 10g garlic fine chopped
- 1tsp curry powder
- ½ tsp turmeric powder
- 2tbsp assam water (tamarind)
- 1tsp ground black pepper
- 1tbsp honey
- 3 tbsp mayonnaise
1.Heat oil in a small saute pan over medium-low heat. Add onion and garlic and cook until it is soft.
2.Add curry powder, turmeric powder, assam water, ground black pepper and honey, stirring constantly for 1min. Remove from heat and let cool.
3.Put mayonnaise in a small bowl and fold in spice mixture and mix well. Refrigerate, covered, until well chilled.
Method
1.Bring a wok of water to boil. Add the U.S. Beef Short Ribs slices one by one. As soon as each slice loses its pink colour, remove and drain. Set aside.
2.Add the U.S. Beef Short Ribs into the bowl of assam curry mayonnaise sauce and toss them well ensuring that every ebef is evenly coated with the sauce.
3.Transfer the U.S. Beef Short Ribs on a platter and garnish it with ground peanuts and serve.
- 美国牛小排（去骨） 20片（200克
- 花生碎 50克
- 洋葱茸 10克
- 洋葱 10克
- 咖喱粉 1汤匙
- 黄姜粉 ½茶匙
- 亚叁水 2汤匙
- 胡椒碎 1茶匙
- 蜜糖 1汤匙
- 蛋黄酱 3汤匙
1.热锅少油，加入糖葱和蒜蓉，慢火煮软。
2.加入咖喱粉，黄姜粉，亚叁水，黑椒碎和蜜糖，慢火炒拌均匀，取出待冷却。
3.蛋黄酱加入已冷却的咖喱粉搅拌均匀，放入冰箱冷藏。准备。
做法
1.煮开一镬水，美国牛肉一片一片加入热水中汆烫至完全去掉粉红色,捞起沥干。备用。
2.将美国牛肉片加入亚叁咖喱酱老均匀，确保美国牛肉片全都站上酱汁。
3.盛入盘中，撒上花生碎点缀,即可上桌。