Posted by: Jonjon | July 16, 2009

Asian – Black Pepper Sauce 2 9/10



Asian – Black Pepper Sauce 2 9/10

July 16 2009


http://lilyng2000.blogspot.com/2008/10/black-peppered-beef-udon.html

Black pepper, oyster sauce, chicken stock cornstarch


Ingredients:
3 pkts 7.20 oz japanese style noodles – Udon
1/2 lb Beef fillet/sirlion – slice thinly across the grain
4 – 5 slices ginger
1/2 cup chopped chinese celery

Oil for frying beef and noodle
Marinade

1/2 tsp bicarbonate of soda
1/2 tsp sugar
1 tsp light soya sauce
1 tsp dark soya sauce
1/2 egg white
1 tbsp oyster sauce
1 tbsp shaoxing wine
1 tsp sesame oil
1 tbsp tapioca starch
2 tbsp water
2 tsp cooking oil

Gravy

11/2 tbsp black pepper – freshly ground )this means 5.5TB, but I only used 4.5 TB
3 tbsp oyster sauce
1 cup chicken stock
1 tbsp cornstarch

Method:

Knead the marinate except the oil, thoroughly into the sliced beef and when well mixed, add in the oil and knead again. Leave to marinate in the fridge for 30 minutes.

Heat a pot of water and when water comes to a boil, put in the udon and turn off the heat. Let the udon sit in the hot water to keep warm.

Heat 1 cup oil and when it is hot, fry the beef by batches. Fry beef until 3/4 cooked.
Remove all the oil and leave 2 tbsp. Fry the ginger slices, then add in the warm udon and beef.

Stir fry, then add in the gravy ingredients. Cook until gravy thickens and add in the chinese celery.

Serve hot.

Conclusion
I only made the black pepper sauce. It was easy to make, and turned out to be the best out of all the ones that I have made so far. I used vegetable stock, and one diced onion . It tasted kinda like a salty soy sauce mixture at first so I added a bit more water. Then after adding in the black pepper powder, it really brought out the whole black pepper flavor out. Onions were necessary, because onions do add a sweet tone to the black pepper sauce. I would add either chocolate or sugar instead, but I forgot to try that.

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