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Veal Emince (Emince de Veal Zurich Style) Soy Braised Short Ribs on Kim Cheep Fried Rice

BROADCAST DATE:   04/06/03

Veal Emince (Emince de Veal Zurich Style)
From the Kitchen of:
Martin Wyss, former owner and chef of the Swiss Inn Restaurant

18 oz. veal, very thinly sliced or boneless, skinless chicken breast or thighs, very thinly sliced
salt & white pepper, to taste
1 Tbs. flour
2 Tbs. oil
1 Tbs. butter
3 Tbs. onion, finely chopped
1 c. cooked fresh mushrooms, sliced or 4 oz. can mushroom (stems & pieces)
1/2 c. white wine
1/2 c. heavy cream
1 c. brown sugar or au jus (use brown gravy package mix and follow directions)
1 tsp. parsley, chopped

Season veal with salt & pepper; sprinkle with flour.  Heat oil in skillet until very hot, then add butter.  Add veal and sauté very fast until slightly brown on all sides.  Add chopped onions and sauté a little longer.  Remove veal and onions.  Using the hot pan, add white wine and mushroom and cook for a minute or two.  Add cream and brown sauce and continue cooking until the sauce is reduced to desired consistency (not too thick, not too thin).  Add veal and onion back to sauce.  Mix well, but do not boil.  Sprinkle with chopped parsley.  Serve with Roast potatoes.

Roast Potatoes
2 Tbs. oil
2 Tbs. butter
2 Tbs. round onion, chopped
2 slices bacon, chopped
4 c. hash brown (grated cooked potato)
salt, to taste
1 tsp. parsley, chopped

Heat non-stick flat skillet, add oil, bacon and butter.  When the bacon is 3/4 cooked, add onions and sauté for another minute.  Add hash browns and salt to taste.  Sauté for 2 minutes or so.  Mix and pat into bound bottom of skillet.  Brown evenly on both sides until crisp and golden.  Slide onto platter and sprinkle with chopped parsley.

Soy Braised Short Ribs on Kim Cheep Fried Rice 
From the Kitchen of:
Chef Alan Wong of Alan Wong's Restaurant
Soy Braised Short Rib Recipe
10 lbs. 2" Kosher cut short ribs, rinsed in cold water
1 1/2 c. granulated sugar
2 c. Yamaha soy sauce
1 1/2 c. mirin
2" pc. ginger, smashed
1 garlic, whole head cut into 1/2
12 pcs. green onion bottoms (white parts only)

Trim and remove the two end bones off the short ribs leaving the center bone.  Wrap the meat around the center bone and tie securely with string.  In a large braising pot, add rinsed short rib with enough water just to cover and simmer for 1 hour.  Add the sugar, soy, mirin, ginger and green onions and simmer until fork tender, approximately 2 1/2 to 3 hours, constantly skimming the top.  Remove meat and chill.  Strain the remaining liquid through a fine mesh china cap, reserving 1 cup of liquid for sauce, slightly thicken with slurry and keep warm.

Kim Cheep Fried Rice
3 c. white rice
2 c. converted rice
5 1/2 c. water

Wash white rice then add converted rice and place inside rice cooker and add water.  Cook until done, then spread out on a sheet pan to cool (dry out).

sesame oil, to taste
oyster sauce, to taste
Yamaha soy sauce, to taste
8 oz. bacon, diced small
1 1/2 c. won bok kim chee, chopped
1/2 c. green onions, thinly sliced
1/2 c. white onions, diced small
5 pcs. eggs, scrambled
1 Tbs. kim chee base
1 tsp. Korean chili flakes

Sauté bacon till lightly brown and crispy.  Add onions (cook until translucent)  Add rice, kim chee, kim chee base and Korean chili flakes.  Mix well and cook so rice is incorporated with all ingredients.
Season to taste with soy, oyster sauce and sesame oil to taste.  Finish with green onions and scrambled eggs.