TRAVELLIVE MAGAZINE Travellive 10-2016 | Page 108

food&wine

Bfl cuÈn m®ng t©y vµ thfit
heo x´ng kh„i xi™n n≠Ìng
sËt ti™u Æen

Grilled beef and bacon roll
with asparagus in black
pepper sauce

r≠Íng ph∏i Fusion Æ≠Óc Æ«u
b’p tÀn dÙng tri÷t Æ” trong
m„n ®n khi l˘a ch‰n c∏c
nguy™n li÷u quen thuÈc vÌi c∏c m„n
¢u Æem phËi hÓp cÔng c∏c nguy™n
li÷u ÆÀm ch†t É nh≠: xËt ti™u Æen
ch’ bi’n ri™ng theo c´ng th¯c cÒa
Æ«u b’p, k’t hÓp gi˜a ÆÈ ng‰t th¨m
cÒa d«u hµo cÔng ti™u Æen Æ≠Óc
ch‰n l‰c c»n thÀn tı PhÛ QuËc.
C∏c m„n ¢u Î Æ©y c„ th” k” Æ’n
m®ng t©y, thfit bfl Tenderloin, bacon
x´ng kh„i ®n kÃm vÌi khoai chi™n...
M®ng t©y gifln gifln quy÷n vÌi vfi
ng‰t cÒa thfit bfl, nh†n nh∏ chÛt cay
cay, se se cÒa ti™u Æen lµm m„n thfit
heo x´ng kh„i th™m ÆÀm Ƶ vıa
tÌi. Th™m mÈt ly vang Æ· nh©m nhi
trong ti’t trÍi thu se lπnh sœ mang
lπi hi÷u qu∂ kh´ng ngÍ cho vfi gi∏c
cÒa bπn.

Fusion style is creatively applied to
this dish as the chef uses familiar
Western ingredients combined
with Asian ones. Asian ingredients
include black pepper sauce made
from the chef's secret recipe, sweet
oyster sauce, and black pepper
carefully selected from Phu Quoc.
Asparagus, beef tenderloin, smoked
bacon and fried potato make up the
European components. Tender
asparagus blends with sweet
beef while the spicy scent of
pepper infuses the bacon
with flavor. Pairing with a
glass of red wine on a cool
day offers you a rewarding
dining experience.

Thµnh ph«n:

- 40g asparagus, peeled, cut into pieces, boiled

Ba chÿ x´ng kh„i th∏i l∏t: 4 l∏t (10g) = 40g

- 5g garlic

Th®n nÈi b M¸: 80g lπng m·ng

- 10g purple onion

Th®n Ûc ngon nh†t lπng ra nh˜ng mi’ng tht
m·ng to b∂n ÆÒ cuËn l†y c©y m®ng.

- 10g crushed black pepper

M®ng t©y: 40g nπo v· cæt khÛc ch«n s¨.

- chicken bouillon

XËt ti™u Æen gÂm: T·i 5 g; Hµnh t›m kh´: 10g;
Ti™u Æen ÆÀp dÀp: 10g; d«u hµo: 20ml; N≠Ìc
dÔng gµ: 40ml; D«u mÃ: 2ml

- 2ml sesame oil

Ch’ bi’n

- Make the black pepper sauce: Fry
minced onion and garlic. Add oyster
sauce, black pepper, sesame oil and
bouillon. Simmer and boil down to
50%.

T

- Lµm xËt ti™u Æen: hµnh t·i b®m
nh· phi th¨m rÂi cho ti™u Æen d«u
hµo, d«u mÃ, n≠Ìc dÔng Æun nh·
lˆa cho c´ cπn cfln lπi 50% sœ Æ≠Óc
n≠Ìc sËt r≠Ìi l™n bfl. M„n ®n Æ≠Óc
®n kÃm vÌi khoai t©y chi™n.
- M®ng t©y cæt khÛc cuËn b™n trong
mÈt lÌp bfl vµ ba chÿ x´ng kh„i
(t»m ≠Ìp qua muËi ti™u). RÂi ∏p
ch∂o xäm cπnh bfl ch›n vıa m“m vµ
th¨m. Bµy ra Æ‹a.

Ingredients:
- 4 thin slices of smoked bacon (10g/slice)
- 80g boneless beef tenderloin, thinly sliced

- 20ml oyster sauce

Directions:

- Cover pieces of asparagus with
a slice of bacon and a slice of beef
(rubbed with pepper salt). Sautä
until beef is cooked. The dish is
often served with fried potatoes.

Th™m mÈt ly vang Æ· nh©m nhi trong ti’t trÍi thu se
lπn