It's late autumn again and the best time for nutritious gourmet food. Royal View Hotel chef Kent Chow serves up two easy-to-make, delicious recipes to surprise the family: Wagyu beef cheeks stewed in red wine and steamed egg with coconut and bird’s nest.
| Ingredients (serves two) | |
| Wagyu beef cheek | 500g |
| Red onion | one |
| Carrot | 200g |
| Celery | 200g |
| Garlic | three cloves |
| Shallots | three |
| Bay leaves | two |
| Fresh thyme | three sprigs |
| Red wine | 500ml |
| Gravy | one litre |
| Oil | to taste |
| Salt | to taste |
| Ground black pepper | to taste |
| Cake flour | as appropriate |
| Rocket leaves | as appropriate |
| Cherry tomatoes | as appropriate |
| Lemon juice | to taste |
| Olive oil | to taste |
Preparation
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Sprinkle salt and black pepper on both sides of the Wagyu beef cheek then coat with flour and let sit for about ten minutes.
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Heat oil in a wok and fry the beef until golden brown.
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Stir fry the red onion, carrot, celery, garlic and shallots over medium heat until fragrant. Add bay leaf and thyme and fry briefly, then add red wine and simmer on low heat to reduce the sauce to about one-third the volume.
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Place the beef, wine sauce and gravy in a pot and cook over low heat for three hours.
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Remove the beef and slice, then garnish with washed rocket leaves and cherry tomatoes. Dress with lemon juice and olive oil according to preference and serve.
Illustration
| Ingredients (serves three) | |
| Coconut | three pieces |
| Coconut water | 60ml |
| Eggs | five |
| Milk | 50ml |
| Coconut milk | 50ml |
| Whipping cream | 50ml |
| Sugar | 25g |
| Bird's nest | 9g |
| Dried wolfberries | to taste |
Preparation
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Soak bird's nest in hot water for about two hours then steam the bowl of bird’s nest for half an hour.
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Cut off the coconut stem and bottom dome, then filter coconut water through cloth mesh.
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Combine eggs and sugar then add coconut water, milk, coconut milk and whipping cream and stir until uniform.
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Place the egg-sugar-coconut mixture and half of the bird's nest in the coconut shell, then cover with plastic wrap and steam in a pot on medium heat for 45 minutes.
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Remove from steam then place the remaining bird's nest and wolfberries on top to enhance flavour.
Illustration
Café Lido
Address: 2/F, Royal View Hotel, 353 Castle Peak Road, Ting Kau, Tsuen Wan
Enquiries: (852) 3716 2898
Transport: A shuttle bus is available between the hotel and the Tsuen Wan MTR station exit B3 or MTR West Rail Line Tsuen Wan West station exit D. Click here to find out more.
