Visit our other international cooking sites  
Home | Contact us | RSS
Home >> Beef Recipes

PLATTER OF NINE DELICACIES

INGREDIENTS :

180g shrimps, 160g beef steak, 160g daikon radish, 2 cucumbers, 8 dried shiitake mushrooms, 2 carrots, 4 eggs, 80g bean sprouts, 1 lemon, 3 apples, 1/4 cup of pine nuts, 1 cup of sesame seeds, some coriander, 1.75 cups of water,6T oil, 5t sesame oil, 2.5T salt, 2.5t ground white pepper.


SEASONINGS:
(1) 1T soy sauce, 3T rice vinegar, 2T Dijon mustard, 2T honey, 2t salt.
(2) 1.25 cups of white flour, 1t salt.
(3) 1t chonju (i.e. rice wine), 1t salt, some ground white pepper.
(4) 1t sesame oil, 1t chonju, 1t grain syrup, 1t ground black pepper, 1t soy sauce.

PREPARATION :

1. Rinse apples; Hull; Cut into wedges; Add to processor; Blend till almost smooth.
2. Finely chop pine nuts.
3. Add seasoning (1) to a bowl; Stir till well mixed; Add the apple juice; Stir till well mixed; Add the pine nuts; Stir briefly; Chill in the container in the fridge till ready to use.
4. Add seasoning (2) to a mixing bowl; Gradually stir in 1.25 cups of water; Stir till well mixed.
5. Rinse a lemon; Cut into halves; Discard the seeds; Juice.
6. Discard the heads of shrimps; Shell; Slit twice at the back and remove veins;
Rinse and drain; Marinate in seasoning (3) with 1t lemon juice till ready to use.
7. Wipe clean beef steak with damp kitchen paper; Tenderize with meat mallet for 20 minutes; Cut into shreds across the grain; Marinate in seasoning (4) with 1t lemon juice till ready to use.
8. Rinse dried shiitake mushrooms; Soak in 1/2 cup of water till soft.
9. Discard the wilted bean sprouts; Cut off both ends of bean sprouts; Soak in water with some salt for 20 minutes.
10. Peel, rinse and cut off both ends of carrot; Cut into match sticks.
11. Peel, rinse and cut off both ends of daikon radish; Cut into match sticks.
12. Lift the dried shiitake mushrooms from the step 8 up; Trim off the stems; Cut into shreds; Strain the soaking water through a fine-mesh sieve to a bowl.
13. Lift the bean sprouts from the step 9 up; Drain.
14. Rub-clean cucumbers with some salt; Rinse and drain; Cut off both ends of the cucumbers; Rub each end with another cut-off end of the cucumbers for a minute; Rinse and drain; Cut into match sticks.
15. Rinse coriander and drain; Discard the stems.
16. Beat eggs to a bowl; Whisk till well blended.
17. Add 1/2T oil to a non-stick pan; Swirl the pan around to evenly coat the pan with the oil; Heat over a high heat; Turn to a low heat; Add the egg solution; Pan-fry over a low heat till the egg sets; Turn it over; Pan-fry over a low heat till slightly brown; Turn off the heat; Set the egg crepe aside.
18. Heat a non-stick skillet over a high heat; Add sesame seeds; Stir-fry over a high heat till dry; Turn to a medium heat; Stir-fry till golden and fragrant with a crackling sound (around 20 minutes); Turn off the heat.
19. Add 1/2T oil to the non-stick pan; Swirl the pan around to evenly coat the pan with the oil; Heat over a medium-high heat; Spoon 1T batter from the step 4 into the center of the pan; Working quickly, spread the batter into a circle with 7.5 cm diameter with the back of the spoon; Turn over and press down with a spatula when bubbles appear; Pan-fry over a medium-high heat for 1 minute; Set the crepe aside (repeat the step till the batter is used up).
20. Add 1t sesame oil to the pan; Heat over a medium heat; Add the cucumbers; Sprinkle with 1/2t salt and 1/2t ground white pepper; Stir-fry over a medium heat for 1 minute; Sprinkle with toasted sesame seeds from the step 18; Toss; Set the cucumber aside.
21. Add 1t sesame oil to the pan; Heat over a medium heat; Add the carrot; Sprinkle with 1/2t salt and 1/2t ground white pepper; Stir-fry over a medium heat for 3 minutes; Sprinkle with toasted sesame seeds from the step 18; Toss; Set the carrot aside.
22. Add 1t sesame oil to the pan; Heat over a medium heat; Add the radish; Sprinkle with 1/2t salt and 1/2t ground white pepper; Stir-fry over a medium heat for 8 minutes; Sprinkle with toasted sesame seeds from the step 18; Toss; Set the radish aside.
23. Add 1t sesame oil to the pan; Heat over a medium heat; Add the shiitake mushrooms from the step 12; Sprinkle with 1/2t salt and 1/2t ground white pepper; Stir-fry over a medium heat for 8 minutes; Sprinkle with toasted sesame seeds from the step 18; Toss; Set the mushrooms aside.
24. Add 1t sesame oil to the pan; Heat over a medium heat; Add the beef; Stir-fry over a medium heat for 3 minutes; Sprinkle with toasted sesame seeds from the step 18; Toss; Set the beef aside.
25. Add 1t sesame oil to the pan; Heat over a medium heat; Add the shrimps; Turn to a high heat; Stir-fry over a high heat till done; Set the shrimps aside.
26. Add 1/2 cup of dried shiitake mushrooms soaking water from the step 12 to the pan; Bring to the boil over a high heat; Add the bean sprouts; Cover the pan with its lid; Cook over a high heat for 1 minute; Turn off the heat; Drain.
27. Cut the egg crepe from the step 17 into match sticks; Arrange in a serving platter; Arrange the crepes from the step 19 in a pile in the center of the platter; Arrange all the remaining cooked ingredients in the platter; Garnish with the coriander; Serve with the pine nut mustard dressing from the step 3 on the side.