I decided to have an "Asian Style" themed meal so to go with the steak, I decided to make Lumpia as an entree.
So what are Lumpia? They are similar to spring rolls, and are very popular in Indonesia and the Philippines.
My Little Junior MasterChef decided to help me make them. They are a great dish to get the kids involved in. Even though he saw all the ingredients (including the vegetables) he still loved them!!!
Lumpia
Makes approx. 18
1 tbs peanut oil
2 cloves crushed garlic
2 tsp finely grated ginger
250g chicken mince
200g green prawn meat, finely chopped
1 /1/2 cups finely shredded wombok cabbage
2/3 cup bean sprouts, trimmed
2 tbs soy sauce
white pepper
frozen spring roll wrappers, just thawed
peanut oil, extra, to deep fry
Heat the oil in a wok over medium-high heat until smoking. Stir fry the garlic and ginger for 1 minute, or until aromatic. Add the chicken mince and cook, stirring with a wooden spoon to break up any lumps, for 4-5 minutes or until the mince changes colour. Add the prawns and cabbage, and stir fry for 2 minutes, or until the prawns change colour. Add bean sprouts and soy sauce. Stir fry until the liquid evaporates. Season with white pepper. Set aside to cool.
Place 1 spring roll wrapper on a clean work surface. Place 2 teaspoon fulls of the chicken mixture diagonally across 1 corner of the wrapper. Brush the opposite corner with water. Fold in the sides and roll up to enclose the filling. Now here is the tip!!! I actually had to "double wrap" the rolls as the "skin" started to break up - but the result was that we had a lovely crispy roll. Repeat until all the filling is gone!!
Add enough oil to a large heavy based saucepan. I actually didn't "deep fry" them - I put in only about 2cm of oil, and just turned them frequently - do whichever way works best for you. Anyway, heat the oil over medium high heat (until a cube of bread turns golden brown in 15 seconds). Add several spring rolls to the oil, and cook, turning occasionally, for 2 minutes, or until crisp and golden. Be careful not to let the oil get too hot, or the outside will brown too quickly.
Repeat until all spring rolls are cooked.
Serve with sweet and sour sauce and sweet chilli sauce.
Now because the main dish was all meat - I decided that my little carnivores would require more than the stipulated serving of 600g of steak for 4 people. I think I ended up with between 1kg and 1.2kg of steak, so because of this I decided to double the sauce mixture. This was a mistake - it was actually too syrupy and it didn't give the steak a chance to "caramelise" in the pan. So when you make this - if you adjust the meat - don't adjust the liquid!!
I will give you the recipe as it is printed in the magazine.
Korean Style Sizzling Beef
Serves 4
600g beef rump steak, trimmed *
1/3 cup salt reduced soy sauce
1/3 cup mirin
3 cloves crushed garlic
1 tbs sugar
2 tsp sesame oil
1 tbs vegetable oil
5 green onions (shallots) cut into 5cm lengths, sliced lengthways
1 tbs sesame seeds, toasted
Slice the beef as thinly as possible **. Mix together soy sauce, mirin, garlic, sugar and sesame oil in a large bowl. Add the sliced beef, season with freshly ground black pepper and toss to combine.
Heat the vegetable oil in a wok or large frying pan on high heat. Stir fry the beef in two batches for 2-3 minutes, until browned. Add two thirds of the green onion and stir fry for 1 minute, until just cooked. Remove from heat and stir through sesame seeds. Scatter over remaining green onions.
Serve with steamed rice.
* I used Porterhouse steak. Use the best possible steak that you can afford - the results are so much better if you use a better cut of steak.
** To slice the steak as thinly as possible, place the steak in the freezer for 1-2 hours before slicing.
Stay tuned - after our little trip to Asia we visited the Mediterranean for some Turkish Gozleme!!
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