When the big fish fight the shrimps must lie low.
~ Creole Proverb
The Richmond Community Kitchen, coincidentally, showed Korean BBQ beef for the session this week. The lesson today was led by Tanni Lee. I like Tanni because she is soooo cheerful and have a smile all the time for everyone.
Tanni made two separate dishes that complements each other. The Korean Style BBQ Beef goes very well with the dried shrimp pancake. For garnishing, she used kiwi fruit. She also used the kiwi fruit juice to marinate and tenderize the beef.
Korean Style BBQ Beef
- 1.5 lb Beef
- 1.5 tablespoon sugar
- 1/2 teaspoon black pepper
- 1 tablespoon honey
- 2 tablespoon kiwi juice
- 1.5 tablespoon green onions
- 2.5 tablespoon korean soya sauce
- 1 tablespoon chopped garlic
- 1/2 tablespoon chopped ginger
- 2 teaspoon dark soy
- 1.5 tablespoon sesame oil
|The marinate includes all the ingredients above.|
|We need to marinate for a at least 3 hours but preferably overnight.|
|Fry the marinated beef with a bit of cooking oil.|
|Frying process is very quick because the beef is thinly sliced.|
Dried Shrimp Pancake
- 1.5 cup flour
- 1.5 tablespoon dried shrimp
- 1 egg
- 3/4 teaspoon salt
- 1 teaspoon oil
- 1 teaspoon green onion
- 1 cup milk
- 3/4 cup water
- 1/4 teaspoon sugar
|Stir all the ingredients together until you get a smooth batter. You then just pan fry them with a little oil at low heat.|
|The frying take just a little while. Do so until you get a nice golden brown.|
Tanni, thanks for the time taken to show all of us this dish.