Ingredients
| 1 x 1.2kg wagyu short rib | |
| 1 tablespoon light soy sauce | |
| 1 tablespoon Shaoxing rice wine | |
| vegetable oil, for deep-frying | |
| 100g spring onions, finely sliced | |
| FOR THE JALAPEÑO PURÉE | |
| 100g jalapeño chillies or any green chillies | |
| 1 brown onion, cut into thick rings | |
| 30g garlic | |
| ½ tablespoons olive oil | |
| 25ml fish sauce | |
| FOR THE SOY GLAZE | |
| 100ml Japanese light soy sauce | |
| 100g brown sugar | |
| 1 teaspoon cornflour mixed with 2 tablespoons water | |
| FOR THE KIMCHI PASTE | |
| 25ml fish sauce | |
| 25g sugar | |
| 25ml sesame oil | |
| 1 tablespoon rice vinegar | |
| 1 teaspoon chilli oil | |
| ¼ brown onion, chopped | |
| 30g garlic, chopped | |
| 1 long red chilli, chopped and seeded | |
| 25g gochugaru (Korean chilli powder, available from Asian grocers) |
Chef Jowett Yu’s basement restaurant, Ho Lee Fook, has been a mecca for food lovers since it opened in late 2015. Formerly of Sydney’s Ms G and Mr Wong, Taiwan-born Yu is incredibly talented, and his take on modern Chinese food is inspiring. The punters flock to the restaurant for his sensational signature dish of wagyu beef rib with jalapeño purée.
Instructions
| 1. | Preheat the oven to 150°C. |
| 2. | Put the beef rib, soy sauce, Shaoxing rice wine and 500ml water in a roasting tin, cover tightly with foil and roast for 8-10 hours. |
| 3. | Remove the rib (discard the roasting juices) and pat dry with kitchen towel. |
| 4. | For the jalapeño purée, heat a grill and roast the jalapeños until blackened. |
| 5. | Grill the onion slowly until caramelised and soft. |
| 6. | Grill the garlic until soft, being careful not to let it burn. |
| 7. | Transfer all three to a blender, add the olive oil and fish sauce and process until smooth. |
| 8. | For the soy glaze, bring the soy sauce and brown sugar to the boil in a saucepan, stirring until the sugar has dissolved. |
| 9. | Add the cornflour mixture and stir until the sauce just coats the back of the spoon. |
| 10. | For the kimchi paste, put everything except the gochugaru in a blender and process until smooth, then add the gochugaru and pulse to combine. |
| 11. | Heat oil in a deep-fryer or large heavy-based saucepan to 170°C and deep-fry the short rib for 8 minutes, then slice and dress with a little soy glaze. |
| 12. | Toss the julienned spring onions with 1-2 tablespoons of kimchi paste, mix well and serve with the beef rib and jalapeño purée. |
Edited extract from Hong Kong Food City by Tony Tan
Published by Murdoch Books, distributed by Allen & Unwin
RRP $55
Photography by Greg Elms.
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