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Ground Beef Eggplant Red Wine Ox Tail Stew Garlic Prawns

BROADCAST DATE: 01/19/03

Ground Beef Eggplant
From the Kitchen of: Chef Kit Yiu of Kit 'n' Kitchen

    1 lb. ground beef
    3 tsp. shoyu
    2 pcs. eggplant, sliced
    2 1/2 c. tomato sauce
    2 1/2 c. garlic oil
    1 tsp. salt
    20 oz. spaghetti
    broccoli
    3 tsp. beef stock

Deep fry eggplant and set on the side. Boil spaghetti and drain with done. Combine tomato sauce, garlic oil, salt, broccoli and beef stock. Sautee ground beef and shoyu then add to tomato sauce mixture. Pour over spaghetti and serve.

Red Wine Ox Tail Stew
From the Kitchen of: Kit Yiu of Kit 'n' Kitchen

    3 lbs. ox tail
    3 3/4 c. red wine
    1 round onion, sliced
    2 1/2 c. beef stock
    1 carrot, sliced

Soak ox tail overnight in 2 1/2 c. red wine. Boil ox tail for 20 minutes then trim off the fat. Sautee onions and ox tail together. Add remaining red wine, beef stock and carrots. Turn the fire down to low and simmer for about 2 1/2 hours.
 
Garlic Prawns
From the Kitchen of: Kit Yiu of Kit 'n' Kitchen

    7 pcs. shrimp (21/25 size)
    1 c. Alf redo sauce
    10 oz. spaghetti
    broccoli
    1 tsp. garlic puree
    1/2 tsp. salt

Sautee shrimp and broccoli with garlic puree and salt until medium cooked. Add Alfred sauce. Boil then serve over cooked spaghetti.