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Archive for Wednesday, February 6, 2002

Jayni’ celebrates Chinese New Year

February 6, 2002

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"Jayni's Kitchen" will "Celebrate the Chinese New Year" this week.

Host Jayni Carey, right, and guests Pok Chi Lau and his son, Tyler, will prepare several traditional dishes, including the recipe below.

A new show airs at 6:30 p.m. Tuesday each week on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. and 10:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.

Curried Beef With Fresh Pineapple



12 ounces sirloin steak, 1 inch thick

3 teaspoons curry powder

3 teaspoons cornstarch or tapioca starch

2 teaspoons raw sugar or brown sugar

1 teaspoon salt

2 teaspoons rice cooking wine

2 teaspoons olive oil

1 fresh, ripe pineapple

5 teaspoons olive oil

1 large onion, cut into 1/4-inch wedges

1 medium tomato, cut into 1/2-inch wedges

2 tablespoons boiling water

cooked rice

Trim the fat from the beef and cut it into 1 1/2-inch pieces. Slice each piece across the grain into 1/8-inch by 1 1/2-inch pieces.

In a large bowl, combine the curry powder, cornstarch (or tapioca starch), sugar, salt and rice cooking wine. Add the beef and stir to combine. When thoroughly mixed, stir in 2 teaspoons olive oil.

To prepare the pineapple, cut off skin and remove the core. Cut the pineapple into 1/2-inch-thick chunks. Slice gently to minimize the loss of juice. Set aside.

Heat a wok or large skillet over high heat until very hot. Add 5 teaspoons olive oil and tilt the pan to cover the surface with the oil. Add the beef and shake the pan gently to spread it around.

When the beef is lightly browned (about 2 minutes) turn it over. Add the onion and tomato to the skillet. Stir in the boiling water. Add the pineapple (and accumulated juices). Stir for 30 seconds. Serve over rice.

Makes 4 to 6 servings.

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