My Chinese Jamaican Stir-Fried Beef adventure started off with making my own Calypso Sauce. I think that it is very good. Of course, I wore gloves while handling the Scotch Bonnet peppers. The sauce is slightly sweet, very slightly mustardy and oniony, and hot. It will be interesting to compare it to Matouks Calypso Sauce when it comes in the mail next week. I want to make this dish again then. I used my Kinpira Peeler on my carrots, so they were very fine. Next time I will julienne them by hand. I also chose to cut my beef into matchsticks as Rose Wong does. I added 3 teaspoons of sauce. My husband gave it a 7 out 10 on heat. I thought it was a 5. We both like hot sauce. The dish was delicious. It had lots of pow along with the juicy beef and sweet carrots. Photos were difficult with my iPhone under artificial light. They are fuzzy and colors are off. Grace, I need your photography crew. I just read a blog entry from Food52 about photographing food. She suggested natural light, difficult in the Pacific Northwest from now on until Spring.
Posted on: Sat, 18 Oct 2014 02:37:45 +0000
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