Korean Beef Bulgogi Recipe | Food Diaries | Chef Zarnak Sidhwa | Fusion Food

Method:
Combine soy sauce, brown sugar, sesame seeds, sesame oil, garlic, red chili flakes, ginger, and oyster sauce. Mix the beef strips until well coated. Let marinade for 1 hour in the refrigerator. Heat a wok over high heat. Pour the meat in with the marinade and cook on high until meat is cooked through. This should take less than 5 minutes. Do not overcook or the beef will harden. Serve hot over rice and top with green onions.

Method:
To make the pastry, mix flour, icing sugar and salt together. Add chilled butter cubes and rub into the flour until the mixture resembles breadcrumbs. Add egg yolk, and cut into the flour-butter mixture with a dough scraper until the dough starts to come together. Finish up kneading by hand until the dough is smooth. Do not over-knead or else the pastry will be tough. Refrigerate while you make the filling.
To make the coconut filling, combine eggs, sugar, milk, coconut milk and yellow food color. Add in melted butter and desiccated coconut and stir to combine well.
Line the tart moulds with pastry dough, pressing gently into the molds. The thickness should ideally be between 3 – 4 mm. Line the tart shells with a cut square of baking paper. Fill with baking beans or rice. OR instead of using weights, lightly prick the base with a fork. Bake in the oven for 10 to 15 minutes, or until the tart shells are a light golden brown. Remove the baking beans and baking paper. Spoon the coconut filling into each tart shell. Do not spoon too much liquid, leaving about a 2-mm border around the tart edge clear of filling. Note: If desired, strain the coconut filling before filling. Do not press any juices out from the flesh when you do this, as it should be soaked as heavily as possible. Then, fill tart shells with the flesh. Finally, spoon just enough of the liquid custard to fill up to almost the edge of the tart. Don’t overdo it, otherwise the custard will bubble over the edges of the shells during baking.
Bake for 25 to 30 minutes or until coconut tops brown evenly. Bake for a few minutes longer if you like the crusted tops. Remove from oven and let the tarts cool in their moulds for 15 minutes. Gently remove from tart moulds and cool on a baking rack.