Nua Phat Nam Manhoy
beef with mushrooms and oystersauce

500 gr beef
1/2 tsp black pepper
1 tbsp flour
2 tbsp kecap manis (dark sweet soy sauce)
5 shii-take mushrooms
300 gr mushrooms (oysterfungi?)
2 springonions
5 cloves garlic
6 cm ginger
5 tbsp oystersauce
1 tbsp nam pla (fishsauce)
4 tbsp ricewine
1 tsp palmsugar
3 tbsp oil

1 red lombok (large chili pepper)
2 tbsp chopped coriander leaves

Chut the meat into slices. Cut the garlic and the ginger fine. Cut the srping onions into 3 cm long pieces. Cut the mushrooms into pieces. Dry the meat and rub it in with the kecap, the flour and the pepper and let in rest for 1 hour.
Heat in a wok the oil and add the meat, the garlic and the ginger and fry it for 5 minutes. Then add the mushrooms, the oyster sauce, the nam pla, the palmsugar and the spring onions and fry it for 2 more minutes. Then mix in the ricewine and garnish it with the coriander leaves and the in thin strips slices lombok and serve.

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