Rhea Padua - Entry [Short video can be viewed by clicking the icon next to the photo]
 Rhea Padua - Entry【The video can be browsed by clicking the icon next to the photo】


 Participant: Rhea PADUA
 Caregiver Trainee: Yen Cho-yan
 Dish: Lemongrass and Onion Beef (Aim for Level 4)

 Contestant: Rhea PADUA
 Care Food Trainee: YIM Cheuk Yan
 Dish: Braised Beef Brisket with Lemongrass and Onion (Expect to reach level 4)

 Beef ingredients

 - 280 grams of ground beef tenderloin or any very tender beef
 - 1 onion
 - 2 lemongrass stalks
 - 1/2 teaspoon dark soy sauce
 - 1 chili pepper or according to personal taste

 Cooking method:
 1. Remove the tendons from the beef and mince it.
 2. Mix the minced beef with the shredded white fungus, and season with lemongrass puree, soy sauce, ginger, and...
 Mix the white parts of scallions and chili peppers together and marinate overnight.
 3. Place the marinated beef in a plastic bag.
 4. Simmer the marinated beef in water at 60-63°C for 45 minutes.
 5. Freeze the meat in the refrigerator for at least 2 hours.
 6. Mix the meat with the sauce.
 7. Strain the ground beef through a fine sieve to make it a smooth paste. If you didn't mince the meat...
 The finer the filter, the more you can determine whether it needs to be filtered twice.
 8. Pour into the mold / Scoop out with a spoon
 9. If necessary, steam before eating.

 Beef Ingredients
 - Minced beef of tenderloin or any very tender beef 280g
 - Onion 1 pc
 - Lemongrass 2 pcs
 - Dark soy sauce 1/2 tsp
 - Chilli 1 pc or to your own taste

 Cooking Method:
 1. Take out all tendon in beef and mince to very fine
 2. Minced beef mix with mashed white jelly fungus, and marinate in sauce of white part of mashed lemongrass, dark soy sauce, ginger, onion, chilli overnight
 3. Put marinated beef in plastic bag
 4. Slow cook the marinated beef in 60-63°C water for 45 mins
 5. Chill the meat in refrigerator for at least 2 hrs
 6. Blend the meat with sauce in interval
 7. Strain the minced beef through a fine sieve to form a smooth puree, you will judge whether you need to strain twice if you didn't mince the meat fine
 8. Pour in a mold / pipe / spoon out
 9. Steam reheat, if necessary, before eating

 Mashed potatoes/edamame

 Material:
 - 1 potato and 1/4 pound of edamame
 - A pinch of salt
 - 250g unsalted butter
 - 250 ml of whole milk/cream/nutritionist-recommended high-protein milk

 Cooking method:
 Boil potatoes with salt until soft, then peel and mash them.
 Boil edamame with salt until soft, remove the pods and skins, and mash them.
 Filter while hot using a sieve.
 Add cold butter and warm milk/cream, and mix thoroughly.
 Add salt and pepper to taste if necessary.
 - Filter 2-3 times until smooth (optional)

 Potato / edamame Puree

 Ingredients:
 - 1 floury potato & 1/4 catty edamame
 - A pinch of salt
 - Unsalted butter 250 g
 - Whole milk / cream / high protein milk prescribed by dietician 250 ml and according to the thickness you like

 Cooking Method:
 1. Boil the potato with salt till soft, peeled and mashed
 2. Boil the edamame with salt till soft, discard pods, skin and mashed
 3. Strain while it's still hot through a fine sieve
 4. Add cold butter & warm milk/cream, mix thoroughly
 5. Season with salt & pepper if necessary
 6. Strain 2 -3 times till smooth (optional)

 Mixed vegetable puree

 Material:
 - 1 red, 1 yellow, and 1 orange bell pepper
 - 1 yellow/orange tomato
 - 1 zucchini/cucumber
 - Xanthan gum (0.1% to 0.3% for thinner sauces; generally 0.3% to 1% for thicker sauces)

 method
 1. Peel and seed the bell peppers and slice them.
 2. Slice zucchini/cucumber
 3. Separate the colors, stir, and strain into a paste or juice.
 4. Add xanthan gum according to your IDDSI grade.

 Mixed Vegetables Puree

 Ingredients:
 - 1 each of red / yellow / orange bell peppers
 - 1 yellow/orange tomato
 - 1 Zucchini / cucumber
 - Xanthan gum (for thin sauces, a ratio of 0.1% to 0.3%, and for thicker sauces, a ratio of 0.3% to 1% is commonly used)

 Cooking Method:
 1. Peel the skin, take out seeds and slice bell peppers
 2. Cut the zucchini / cucumber
 3. Blend and strain into puree or juice all in separate colors
 4. Add xanthan gum according to your IDDSI level

 Plating
 Place the molded/extruded/spooned beef and vegetable puree into a plate.
 Enjoy now!

 Assemble
 Arrange your molded / piped / spooned out beef on plate with piped out vegetable purees.