It’s a
common complaint, especially with the 40-somethings: they’ve had enough of the
corporate world; they’re sick of the endless office politicking; and, most
compelling of all, they feel like this could be the last chance for them to do
something different, something they’re really passionate about, before it’s too
late. I was one of them.
When I
hit 47, and after more than 10 years as a book publisher, I handed in my
resignation, packed my bags, and left for Hong Kong, as they say, to start a new
chapter of my life. I opened a bistro
and a bar at SOHO in the heart of Hong Kong.
Most people
would consider that a hasty decision, but that’s to put it mildly. In actual
fact, to me it was a “no turning back” and “sink or swim” decision rolled into
one -- because I had absolutely no F&B experience nor have I ever cooked
professionally in my life. But it seemed luck was on my side.
Despite
my inexperience, I managed to somehow win the support of fellow Singaporeans
living there as well as of the locals -- many of whom, I’m glad to say, have
become firm and lasting friends. The media, too, was just as enthusiastic and
supportive; my little eateries received TV coverage even in Korea, China and
Japan!
During
those four years in HK my cooking repertoire expanded, going from Western to
Singaporean and than to my own creations. Some recipes became bestsellers; and
this is one of them.
Ox Tail Stew in Stout
Ox tail 600 g
Corn
flour 2 tbsp
Oil 3 tbsp
Butter 2 tbsp
Carrot 2, chopped
Celery 4 sticks, chopped
Leeks 2, sliced
Onion 1, chopped
Garlic 3, minced
Salt 1 tsp
Sugar 1 tbsp
Ham
hock 300 g, cut into
chunks
Tomato 4, skinned, seeded and
chopped
Black-eyed beans 200 g, soaked overnight
Stout 650 ml
Veal
stock 400 ml
Bay
leaves 2
Rosemary 3 sprigs
Lemongrass 2, bashed
Salt 2 tsp
Black
pepper 1 tsp
Method:
1. Preheat oven at 180°C
2. Dust ox tail with corn flour and
sear till brown. Set aside.
3. Saute vegetables, ham hock,
sugar and salt, with oil and butter until soft.
4. Add tomato and black-eyed peas
and continue to fry for another 5 minutes.
5. Pour in stout, stock and herbs
and stir thoroughly.
6. Put it in an oven and bake for 2
hours, stir it occasionally.
7. Season it with salt and pepper
before serving.
