BLACK PEPPER BEEF/VEGETABLES:

100gms beef topside sliced
1 tbsp oyster sauce
1 tbsp Lea Perrine sauce
1 tbsp black pepper ( coarsely pounded)
1 tbsp cornflour
6-8 mushrooms, soaked
50 gms green peas
1 carrot (sliced)
150 gms broccoli
50 gms young corn
1 red chilli, sliced
Sesame oil, salt to taste
2 tbsp palm oil
2 pips garlic chopped
3 cm ginger sliced

METHOD:

1)      Season meat with oyster sauce, Lea Perrine sauce and cornflour
2)      Heat oil (Palm oil/sesame oil/, fry garlic and ginger, add seasoned meat. Fry meat till tender, followed by mushrooms.

3)      Add in vegetables, salt, peeper and a little water. Cook for 2 to 4 minutes. Serve hot with rice.

Pound to a paste:
2 cm roasted belacan (shrimp paste) – optical
1 pip garlic
½ tsp shredded daun kunyit (tumeric leave)
1 stalk lemon grass (serai), sliced
1 tbsp red palm oil
1 tbsp chilli paste
5 small onions, sliced
Salt to taste
2 tsp lime juice (limau kasturi)
Palm oil for frying

METHOD:

1)      Rub brinjal slices with tumeric powder

2)      Fry brinjal till crisp in palm oil. Set aside.

3)      Heat palm oil in a pan, add dried prawns, paste and onions. Add a little water to moisten if necessary. When fragrant, add fried brinjals and salt.

4)      Stir well for 2 to 3 minutes, add lime juice and serve hot with rice. Garnish with fried onions.

METHOD:

1)      Heat oil, sauté oinions, garlic and red chilli. Add in curry powder and a little water, simmer for 2 to 3 minutes.

2)      Drain tuna from tin and add to mixute, mix well, cook for 2 to 3 minutes.

3)      Roll out puff pastry and cut into rectangles, place filling and roll. Brush with a little beaten egg.

4)      Bake at 200 Degree Celsius   for 20 minutes. Serve hot.