Taste Your Memories: with Rudy R. Yardley

From Siying

Potato floss with Szechuan pepper 花椒炒土豆丝

Potato floss with Szechuan pepper cooked by Rudy

Ingredients:

• Potato 2-3 medium size ones
• Szechuan pepper 2 tsp 
• Garlic cloves 2
• Dry red chilli 2-3 (optional)
• White vinegar 2 tsp
• Salt 1.5g
• Soy sauce 30ml
• Sugar 1 tsp

Method:

1. Peel potatoes and cut them into long strings. Each shred is about 4-5mml wide. 
2. Wash the potato shreds in water. Rinse few times till the most of starches is washed off. 
3. Drain the water and set the potato shreds on side. 
4. Slice the garlic. Chop the chili into small pieces
5. Pour some water in a flat pan or a wok. Turn the heat high and cook the water till it boils.
6. Pour in vinegar and add potato shreds. 
7. When potato shreds start to turn translucent, take them out and drain the water.
8. Wipe the pan/wok and put it back to the stove.
9. Turn the high heat on. Add some oil in.
10. When the oil becomes warm, put in garlic, chilli and Szechuan pepper. Stir fry for 1 minute, add the potato shreds. 
11. Stir for 1-2 minutes, add salt, sugar and soy sauce.
12. Stir for about 40sec to mix the seasonings evenly
13. Plate the potato shreds. Done!

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From Rudy

Rudy’s Mum’s Beef Goulash / 鲁迪妈妈的炖牛肉

Beef goulash cooked by Siying

Ingredients /食材：

• 3/4 kg veal cut for goulash/ 嫩牛肉 ¾ 公斤
• 1 large onion chopped into pieces 洋葱 一大颗 切片
• 1-2 carrots thinly cut into circles 胡萝卜1-2颗 切片
• Dry red paprika 小干红椒
• Vegetable oil 菜油
• Pinch of salt 盐 适量
• heaped teaspoon Massel chicken stock powder Massel牌鸡汤粉 一大茶匙
• Pepper to taste 黑胡椒
• Water 水
• Heaped tablespoon Corn starch 玉米淀粉 一大桌匙
• Coriander (optional) 香菜 （我自己的加料）

 

Method / 做法：

1. Fry onions in table spoon or a bit more of oil. 锅里加一桌匙的油或多一些，炒洋葱。
2. Add meat and brown it.  /  加入牛肉，翻炒到棕色
3. Add carrot.  /  加入胡萝卜
4. Add paprika.  /  加入干红椒
5. Add masses stock powder and water.  /  加入鸡汤粉和水
6. Add salt and a bit of pepper.  /  加入盐和胡椒
7. Simmer on low heat for an hour in pressure cooker or near an hour in pot.
8. Making sure to stir and add water if needed.  /  在高压锅中，低火焖煮一个小时左右。 在焖煮的期间，要搅拌，如果水干了， 要加水。
9. When cooked soft,add a mixture of heaped table spoon of corn starch and water,no lumps,into the goulash. Stir on very low flame to thicken.  /  当牛肉组软时，一大桌匙的淀粉在适量的水里溶解。搅拌。让淀粉液里没有粉块。把淀粉液倒入炖牛肉里。小火搅拌，至道汤变浓稠。