Sunday, October 3, 2021

GINGER SCALLION BEEF WITH KWAY TEOW HOR FUN RECIPE - Australian Halal Beef From Meat and Livestock Australia (MLA)

Australian Halal Beef & Lamb From Meat and Livestock Australia (MLA) - True Aussie Beef

Australia is a well-known source of halal meat and meat products, being a long trusted supplier of Halal Beef and Lamb to over 100 countries, including the Middle East, Indonesia and Malaysia.

According to Ms Valeska, Regional Manager for Southeast Asia, Meat & Livestock Australia, "Australian Halal Beef and lamb work well with Asian and western cuisine, turning out delicious and nutritious dishes each time. With such quality, fresh and tender meat, it takes less time to cook, whether it's beef rendang or a spicy lamb stew".

All cattle, sheep and goats processed in Australia for the Malaysia market are slaughtered under the Australian Government Supervised Halal Program by accredited Muslims. This program is administered by the Federal Department of Agriculture in Australia.

Australian Halal Beef & Lamb From Meat and Livestock Australia (MLA) - True Aussie Beef

We had the opportunity to attend an online webinar on the Farm To Table process taken by Meat & Livestock Australia (MLA) to ensure the full compliance of the full halal certification of their Beef and lamb into the Malaysian market.

Australian Halal Beef Recipe GINGER SCALLION BEEF WITH KWAY TEOW

To taste this quality halal beef presented to us, we decided to cook a Cantonese Chinese recipe called "Ginger Scallion Beef With Hor Fun aka Kway Teow", using the Shabu-Shabu beef cut. It is a straightforward recipe that anyone can follow to enjoy this textured quality beef.

GINGER SCALLION BEEF WITH KWAY TEOW Ingredient List

Ingredients:

200 gram of Shabu Shabu Australian beef

100 gram of ginger (cut into slices)

10 cloves of garlic (chop into small pieces)

300 gram of scallion (cut to about 2-inch length)

Oyster sauce - 2 - 3 tablespoons - adjust to your taste

Soya Sauce 2 - 3 tablespoons for sauce - adjust to your salty taste

1 - 2 tablespoon Thick Soya Sauce (if you like the Kway Teow darker, you can adjust this too)

Chicken Stock - 1 tablespoon

Tapioca flour (1 tablespoon for marinating, 3 - 4 tablespoons for sauce (mix with water) - if you like a thicker sauce, can add more)

3 Eggs

500 ml of water

1 packet of Kway Teow

Ginger Scallion Beef With Kway Teow aka Hor Fun Recipe

GINGER SCALLION BEEF WITH KWAY TEOW Marinade

You start with the marination of the beef meat.
Put the Australian Beef in a bowl, add the tapioca flour, salt, pepper (to taste), mix it well and keep it aside in the fridge for 20 to 30 minutes.

Cooking Instruction

Put some oil in a wok. Heat it up and shut the fire, add in your Kway Teow (Hor Fun), put in the soya sauce and the thick soya sauce, Mix them evenly and when the sauce is evenly spread on the Kway Teow, start up the fire and gently stir-fried the Kway Teow until you smell the aroma.
Remove the Kway Teow from the wok and place it on an empty plate, heat up the oil and add in the ginger, stir-fried until you smell the aroma; next, add in the garlic and fry it.
You can add in Beef now. Fried until slightly cooked and add water.
Add in the oyster sauce, soya sauce, chicken stock and pepper. You can adjust the portion of these ingredients to your own taste.
When the sauce starts to boil, you can add in the bottom part of the scallion first. After 2 minutes, you can add the rest of the scallion into the wok.
Cook for another minute or 2. Lower down the heat and add in the watered tapioca flour. This will make your sauce gluey; you can adjust your portion of this accordingly.
Finally, add in the eggs and cook for a minute. Dish out the sauce and laden it onto the Fried Kway Teow, which you have put aside earlier on a plate.
Enjoy your Ginger Scallion Beef With Hor Fun, aka Kway Teow