I've always been intrigued by the possibilities of fusion cooking. That's probably why restaurants such as 18-20th Century are so appealing to me. So last night i decided to try my hand at a fusion dish of my own, marrying influences of North Africa and the Far East. Results? Outstanding! "Sweet beef on a bed of gold".
1 packet of Lee Kum Kee Sweet and Spicy Beef Ribs Sauce
100g of precooked couscous (what is couscous?)
300g of sliced beef tenderloin
1 green pepper
1 large onion
2 tablespoons of cooking oil
1 tablespoon of margarine/butter
1 tablespoon of olive oil
1 teaspoon of salt
Half a clove of garlic
# Heat up 2 tablespoons of cooking oil over medium fire. Lightly fry chopped garlic and onions till brown and aromatic.
# Put in 300g of thinly sliced beef tenderloin (i used Australian beef). Fry for 1-2 minutes, constantly stiring over medium flame.
# Pour in Lee Kum Kee sauce. Add 100ml of hot water. Stir fry for 3-4 minutes.
# Mix in green peppers and stir fry for 3-4 minutes over medium fire.
# Boil 200ml of water in saucepan. As water boils, put in 1 tablespoon of olive oil and 1 teaspoon of salt.
# When water comes to boil, switch to ultra-low fire then pour in 100g (just enough for one person) of couscous. Stir for 1 minute.
# Turn fire off. Add in 1 tablespoon of margarine/butter to couscous, stir, then allow to sit for 2 minutes.
# Once couscous has expanded (by absorbing the water), turn the fire back on to ultra-low, and stir rigourously with fork in order to separate the grains and ensure a fluffy consistency. Stir for 2-3 minutes.
# You know the couscous is ready when it reaches a very grainy and fluffy state. Arrange couscous on a plate, then dish out the sweet beef over it. Serve.
Verdict: Holy mama!!!! YUMMMMMMY! The sweetness of the beef balances perfectly against the richness of the buttery couscous.