Kung po ngauw
Beef kung po

 

 Mee siam
 
  • 600 GRAM BEEF FILLET, cubed
  • 2 TBSP SOY SAUCE
  • 2 TBSP CORN STARCH
  • 50 GRAM PEANUTS
  • 2 CLOVES GARLIC, chopped
  • 1 SWEET PEPPER, cubed
  • 2 RED CHILI PEPPERS, chopped
  • BUNCH OF GREEN ONIONS, chopped
  • PIECE OF GINGERROOT, chopped
  • 100 GRAM BAMBOO SHOOTS, cut
    •
 
  • 400 GRAM THIN NOODLES, soaked
  • 50 GRAM DRIED PRAWNS
  • 3 EGGS, hardboiled and sliced
  • 100 GRAM BEAN SPROUTS
  • BUNCH OF GREEN ONIONS, chopped
  • 100 GRAM TOFU, cubed
  • 2 ONIONS, chopped
  • 3 CLOVES GARLIC, chopped
  • 2 TBSP TAMARIND PULP
  • 3 RED CHILLIES, chopped
    •

Mix the soy sauce with the corn starch and pepper and salt to taste and marinate the beef 2 hours. Stir fry the peanuts 2 minutes; add the garlic, the sweet pepper, the chili peppers and the green onions and stir fry 2 minutes more. Add the beef and stir fry 4 minutes. Add the rest of the ingredients and heat until thoroughly hot.

Stir fry the onions with the chillies, the garlic, and the prawns for three minutes. Add the the tamarind pulp and 1/2 cup of water and set aside. Stir fry the green onions and the tofu 3 minutes on high heat. Add the darined noodles and bean sprouts and stir fry 3 minutes more. Finally add the tamarind mixture and stir well. Decorate with eggs.

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