Chef Rouf reveals the secret of his Mongolian platter as Time Out brings you another recipe from one of the city's top chefs.
Time Out asked Chef Rouf from the Mongolian section of Spice Island to show us his signature dish.
He selected his Mongolian platter. It is a huge dish that can fill even the hungriest of stomachs.
If you feel adventurous enough to make it, here is his recipe.
Mongolian Platter Serves 2-3 persons
Meat and fish: 1 medium red snapper (gutted and scaled) 1 small hammour (gutted and scaled) 1 lobster (300-400g, cut in half) 1 cigali (250-350g, cut in half) 2 jumbo prawns 1 T-bone steak (350g) 150g shredded beef 150g shredded chicken breast
Vegetables: 70g shredded China cabbage 50g thinly sliced onions 50g sliced snow peas 60g deseeded and sliced tomato 50g sliced spring onions 40g bean sprouts 40g shredded red cabbage 50g sliced baby corn Finely chopped garlic to taste
Seasoning: 60g butter 50ml vegetable oil 30ml lemon juice 20 ml oyster sauce 20ml soy sauce
Method: Sauté fish, prawns, lobsters and cigali with a little vegetable oil until lightly cooked. Set aside and keep warm. Stir-fry shredded beef and chicken breast over high heat. Add all vegetables (except garlic), then oyster and soy sauce. Set aside and keep warm. Pan-fry T-bone according to you liking, either rare, medium or well done. Melt butter in pan, add garlic and fry till golden brown, add cooked seafood and stir in the lemon juice. Season to taste.
Arrange all on a big platter and serve immediately.