200g of beef shabu shabu
150g of assorted mushrooms- shitake, enoki and shimeij
10g salted butter
Coarsely ground black pepper
- Lightly season the beef with salt and pepper. Shred the mushrooms into easy-to-eat pieces.
- Heat some oil in a frying pan, spread the beef shabu-shabu and cook quickly until it is still a bit red. Remove from pan and set it aside to a plate.
- Heat butter over medium heat, then stir fry mushrooms
- When mushrooms are cooked, return the beef to the frying pan and stir-fry quickly.
- Add some coarsely ground black pepper, swirl in some soy sauce and serve.
So when we first launched our newsletter series of recipes FreshGrill, we sourced for recipes from either grandmas and the wonderful world of internet. We wanted to introduce recipes that were accessible and easy for our readers to use in a regular Singapore kitchen. That being said, there are many recipes that include herbs and spices that are not commonly found in our regular supermarket although being Asian, we know that most kitchens would have all the usual soy sauce, shaoxing wine, fish sauce etc.
So we tried and test many recipes to ensure that the ones we feature and recommend will work for you. We might even substitute some ingredients in the recipe that we are sure will alter the result to suit the local taste bud. And even if you do not have one of the items listed in the recipe, these are items that are very accessible.
In case you missed the first issue of the newsletter, we’ve included this recipe for Crab Bee Hoon, tried by Evelyn for her dad’s 54th birthday last June. It’s so easy and popular that her family practically wiped out the whole pot! The number of ingredients require might scare you a little but have faith in us, try it because it’s really simple.
1 kg mud crab, cleaned and cut into pieces
200g dried thick vermicelli noodles
4 tbs unsalted butter
6-10 slices of peeled ginger
3 cups fish/pork stock
1/2 cup evaporated milk
3 bunches of baby bok choy
1-2 stalks of spring onion, cut into 2-inch pieces
1 tbs shaoxing/rice wine
1/2 tbs fish sauce, or according to taste
white pepper, for seasoning
fried shallots, garnish
1) Cook the dried thick vermicelli noodles according to the package till al dente. Drain the noodles in a colander and rinse them under cold water to remove the starch. Drain and set aside.
2) In a claypot or heavy-based pot, add the butter and allow it to melt. Add the sliced ginger and fry till fragrant.
3) Add the stock and bring it to a boil.
4) Then add the evaporated milk followed by the crab.
5) Cook for a few minutes until the crab turns red and is cooked. Add the baby boy choy, shaoxing wine, spring onion and season with fish sauce and ground white pepper. Bring to a boil, and add the rice noodles. Allow it to boil for a few minutes, garnish with fried shallots and serve!
Photo credit : Rasa MalaysiaRead more