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oil, for cooking375 g (12 oz.) rump steak, cut into very thin strips 2-3 cloves garlic, finely chopped1 stem lemon grass, white part only, finely chopped1 leek, white part only, thinly sliced2 celery sticks, thickly sliced8 spring onions, diagonally sliced150 g (5 oz.) snow peas, halved 100 g (3 1/2 oz.) oyster mushrooms, halved2 tablespoons kecap manis 2 tablespoons sweet chilli sauce2 tablespoons lime or lemon juice3 kaffir lime leaves, shredded (see Hint)1 tablespoon fish sauce
Well, you may need 3 to 4 components of equipment. Firstly, you’ll need a vacuum sealing device. You can get two types of vacuum sealer. One that sucks air from a bag and another that induce a vacuum inside a chamber. The first one is reasonably inexpensive and several households have a real gadget. The other is fairly expensive but more versatile (as it can vacuum seal liquids or retain juices on pre-cooked foodstuff).
Furthermore, you’ll want ready a two 3-qt (4-L) casseroles once you start making the pies. Then, you should heat the main one fourth cup (60 ml) turkey fat, the butter or the vegetable oil in a large heavy skillet. Following that you accumulate the mushrooms, after which cook this gently for approximately 5 minutes. Stir this constantly. After that, you have to remove this from heat. Next to that, you heat both cups (500 ml) turkey stock to boiling point inside a large saucepan. Next to that, you should add the sliced carrots and the celery. Later, you will need to bring this time for a boil, then turn down the heat, cover and cook this before vegetables becomes tender-crisp. Do this for approximately 10 minutes. Later, you’ll want to drain this, saving the cooking liquid.
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