Similar recipes found online have disclaimed any links that this dish might have to Mongolian origins. In actual fact, it is just stir-fried beef braised in a thick sauce, the latter of which distinguishes it from being just an ordinary plate of stir-fried beef.
This dish serves as a delightful breakfast for the locals here in Singapore. Food stalls selling it can be found everywhere in Singapore’s hawker centers and markets. Often, they offer 2 types of noodles to customers: fried bee hoon and fried Hokkien yellow noodles. Sides would range from luncheon meat, sunny-side-up, hot dog & fish cake, just to name a few.
This is a type of chilli oil that’s commonly found in Chinese restaurants, as a condiment for Chinese and/or Cantonese dishes like dim sum, noodles, pork dumplings etc. They are typically marked by the tremendous amount of oil in which the chilli flakes are soaked. My first version here includes part dried and part fresh chilli. I’m already planning to make a 2nd version which uses even more dried chilli to see if it makes for an even more authentic Cantonese chilli oil recipe. 😉
It’s a very simple dish to prepare and cook, especially since the pickled black olive vegetables could be easily purchased off the shelves of supermarket. The best part about using these bottled pickled vegetables is the oil contained within. Using this oil to fry the ingredients is the key to churning out a good old pot of fragrant Chinese olive fried rice.
My first taste of wine jelly was amazing; almost heavenly. Wine jelly is made of gelatin, sugar and wine, the last of which is the ingredient that renders its taste so special and memorable. Apparently, this is a type of spread popular among those in the West – a spread served with either crackers and cheese or with berries and whipped cream.
