Beef and tausi stir – fry
I cooked this dish very early today. Believe it or not, I was preparing lunch as early as 8.00 a.m. According to the new kitchen project schedule, the door that connects the main part of the house with the new kitchen wing will be sealed off today and an existing window will be converted into a doorless opening. I wanted to get the cooking done before all that happened. Actually, I started preparing this dish last night. That long, huh, for a stir-fried dish? Well, most Chinese cookbooks will tell you that the cut of beef used for making stir-fried dishes are the loins and the rounds–tenderloin, sirloin, top round, bottom round. We rarely buy those cuts because they are very expensive. What I do is buy slabs of beef brisket (brisket is much cheaper). Then, I pressure-cook a slab until tender. After it has cooled, it is easy to cut the meat into the thin slices required for making stir-fries. So, I cooked the beef the last night, allowed it to cool overnight, then I cut and stir-fried the beef with the tausi and vegetables this morning.
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Hi,
I just browsed around and I found this website. I’m wondering if tausi is fermented black bean sauce/paste that we, Indonesians, call as tausi too.
Regards,
Pepy
haayyy.. maluto ko kaya toh?