[茶餐廳] 請問有冇人識整煎 rye eye steak 既 Garlic sauce ? sauce

hirokendo

可以淋上白飯那隻??

somewhereintime

5# hirokendo

The gravy with garlic is easy to make, done in under 10 minutes, way quicker than your steak.
You can make up a big pot and keep in cooler for a week, just nuke it and pour over rice, with or without steak.
After all, that is what you get from CCT restaurants

hirokendo

3# somewhereintime

Thanks for your suggestion but is a bit complicated for me.

zuesel

See somewhereintime's pro way above.

My lazy way is easy.

Make gravy using the sauce remaining from frying the steak (add water and butter)
Add chopped garlic
(optional: add a bit of red wine) bring to boil
Turn heat to medium, add flour while whisking the sauce very fast.
(Some chinese places use corn starch solution (cornstarch+water mix) instead of flour. But it turns watery after awhile and doesn't taste very good)
Add salt to taste, dark soy sauce for color.

somewhereintime

可以淋上白飯那隻??
hirokendo 發表於 2009-12-13 22:13

From the  restaurant kitchens I visited, the sauce is merely gravy with chopped garlic  fried
in butter and worchestershire sauce added, brandy or sherry wine improves flavour too.
CCT style sauce are cheap to make, do not involve much ingredients, this is the one you can pour over rice.
For fine steak house type sauce:
Herb Roasted Garlic Jus
1. Cut off the top of 2 heads of garlic, sprinkle with 1 teaspoon of fresh thyme, drizzle with good olive oil,
    bake 1 hour in 300F oven
2. Squeeze out garlic pulps, add 1 cup of  demi-glace and puree, add 1 Tablespoon Madeira, salt and pepper to taste,
3. Finish with 1 teaspoon butter and chopped fresh thyme, pour over  Broiled  Premium rib steak, 1 oz. sauce per steak
In my own opinion,茶餐廳 in Vancouver is not worth to visit

puZZle

i have no idea if this is what you are looking for

蒜蓉醬
材料     辣椒1條、蒜頭1顆、砂糖1大匙、蠔油1大匙、醬油膏2大匙、水少許
作法     1.     取一碗，砂糖、蠔油、 醬油膏與水一起攪拌均勻。 2.     熱鍋，倒入作法1的醬汁以小火煮約3～5分鐘至黏稠狀盛碗。 3.     辣椒、蒜頭洗淨切細末，再和作法2的醬一起拌勻即可。

hope it can help a bit