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Great Value Recipes

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inspirations for the whole family

Black Pepper Beef
Shrimp Dumpling
Matcha Red Bean Cake

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Black Pepper Beef

  1. Toss the steak slices with 1 tsp of the black pepper and the salt. 450 g (1 lb) thin steak,2 tsp freshly ground black pepper,1/4 tsp salt. Heat 3 tbsp of the sunflower oil and the sesame oil in a wok (or large frying pan) over a high heat until hot, then add the steak.4 tbsp sunflower oil,1 tsp sesame oil Fry the steak for 2-3 minutes, moving it around the wok so it doesn't stick together, until browned.

  2. Spoon out the steak into a bowl, leaving any oil behind in the wok. Turn down the heat to medium. Add the remaining 1 tbsp of sunflower oil to the wok. Add in the sliced onions and sliced peppers. 2 medium-sized onions,1 green bell pepper,1 red bell pepper. Stir fry the vegetables for 3-4 minutes until starting to soften.
  3. Whilst the vegetables are cooking, take a small jug and add the cornflour, dark soy sauce, oyster sauce, Chinese rice wine, beef stock and the remaining 1 tsp of black pepper. Stir together to combine then put to one side. 2 tbsp cornflour,2 tbsp dark soy sauce,2 tbsp oyster sauce,1 tbsp Chinese rice wine,120 ml (1/2 cup) beef stock.
  4. Coming back to the wok, add the garlic and minced ginger to the vegetables. Cook for 1 minute, stirring often. 2 cloves garlic,1 tsp minced ginger Add in the sauce we mixed in the jug to the wok and stir together. Let it come to a gentle simmer. If it looks too thick you can add in a splash of water.
  5. Add the steak back to the wok and stir through to coat in the sauce. Cook for a further 2 minutes to heat the steak back through.
Credits to: kitchensanctuary
https://www.kitchensanctuary.com/black-pepper-beef/

Shrimp Dumpling

1. Prepare the Shrimp – Chop the shrimp until it turns into a chunky paste. For a quicker alternative, pulse the shrimp in a food processor. Make the Filling – In a medium bowl, combine chopped shrimp, chives, ginger, garlic, cornstarch, soy sauce, sesame oil, salt, sugar, and pepper. Cover and refrigerate until ready to fill.

2.Prepare the Wrappers – If you purchased square wonton wrappers, use a 3 1/2-inch round cutter to cut out a circle shape. Keep the wrappers covered with a damp paper towel or plastic wrap to prevent them from drying out. Shape the Dumplings – Lightly brush the edges of 1 wrapper with water. Add about 2 teaspoons of filling to center the wrapper (do not overfill). Fold the dough into a half-moon shape, remove any air, and press the edges together. Brush the outer edge of the dumpling with water. Starting on one side and then working to the other, create about 5 to 6 small pleats along the edges of the dumpling. Make sure to press the pleats to ensure that it is sealed well. Repeat with the remaining wrappers and filling.

3. Pan-Fry the Dumplings – Heat a large nonstick pan over medium heat. Add 1 tablespoon of the oil. Carefully add 15 dumplings to the pan. Fry until the bottoms are golden brown, about 1 to 2 minutes.

4. Steam the Dumplings – Reduce the heat to medium-low. Very carefully, pour in ¼ cup water into the side of the pan. Immediately cover, allowing dumplings to steam until the water evaporates, about 3 minutes. Add more water if needed to cook the filling. Remove the lid and turn up the heat to medium. Fry until bottoms are brown and crisp, about 1 to 2 minutes. Repeat with the remaining dumplings, adding the remaining 1 tablespoon of oil for browning and then ¼ cup water for steaming.

5. To Serve – Serve the dumplings hot, with your favorite dipping sauce like soy sauce, sweet and sour, or spicy chili.
Credits to: jessicagavin
https://www.jessicagavin.com/shrimp-dumpling-recipe/

Matcha Red Bean Cake

1.Preheat oven to 350°F. Butter three 8-inch round cake pans and line with parchment paper. Set aside.

2. In the bowl of a stand mixer fitted with a paddle attachment, cream butter. Add sugar and mix until incorporated. Add sifted matcha powder and mix until combined. Scrape down bowl as needed to ensure thorough mixing.

3. Add honey. Add eggs one a time, mixing on low speed until incorporated.

4. In a large bowl, whisk together flour, salt, and baking powder. Add flour mixture in three additions, alternating with buttermilk. Start and end with flour mixture. Mix until just combined. Be careful not to overmix.

5. Divide cake batter among the prepared cake pans. Level batter, if necessary. Bake for 30-35 minutes until toothpick inserted in center of cake comes out clean. Allow cake to cool in pan for 3-5 minutes before unmolding. Allow cakes to cool to room temperature on wire racks.
Credits to: thelittleepicurean
https://www.thelittleepicurean.com/matcha-red-bean-cake/
Book #2125

Tomato Pasta with Shrimp

1. Cook pasta as per package instruction. Drain and toss in a dash of olive oil. Keep aside. While draining reserve 1.5 cups of pasta cooking water.
 
2. Heat 1 tablespoon of oil in a heavy cast-iron skillet. Add drained shrimp. Season it with salt and pepper.
 
3. Cook shrimp undisturbed for 2 minutes on each side. Remove from the skillet and keep aside.
 
4. To the same pan heat the remaining oil. Add cherry tomatoes. Toss in medium-high heat.
 
5. Once the tomatoes are half cooked and small blisters appear on them, smash few tomatoes with the back of a spatula.
 
6. Add minced garlic, oregano, chilli flakes. Saute for a minute to get rid of the raw smell of garlic.
 
7. Add 1 cup of reserved pasta cooking water. Scrap the bottom of the pan. Let it cook for 1-2 minutes, until it has a slightly thick sauce-like consistency.
 
8. Add cooked shrimp, cooked pasta, and chopped basil.
 
Credit to: theflavoursofkitchen https://theflavoursofkitchen.com/cherry-tomato-pasta-with-shrimp/