My collection of favourite recipes..tried and tested!
INGREDIENTS 650 gms medium lean ground beef1/4 large onion, minced3 cloves garlic, minced1 beef cube1 tsp cayenne or chilli powder2 tsp paprika powder2 tsp cumin powder1 1/2 tsp coriander powder1 heaped tablespoon fried tomato paste or tomato puree1 tablespoon Canola oilSalt to taste DIRECTIONS Heat …
Hubby first started cooking this dish when we went on a low calorie diet. It’s a hearty beef stew which is filling yet not heavy at all. It’s a very simple dish to prepare too and actually keeps very well for a few days. When …
This is a Spanish tapa which originated from the Moors. Although originally made from cubes of lamb and grilled on a skewer, we make them with beef and pan fry to have as a main meal.
The next time we have a barbeque or are invited to one, I will try to make this. I’m pretty sure it’ll be a hit!
INGREDIENTS
600 gms stewing beef
For the marinade
For every 200 gms of meat:
1 large garlic
3/4 tsp smoked mild paprika or regular paprika
1/4 tsp smoked hot paprika
1/2 tsp oregano flakes
1/4 tsp thyme flakes
1 tbsp olive oil
For all the meat, add one cap of sherry vinegar
Salt to taste
DIRECTIONS
Cut the beef into cubes about 2 cm x 2 cm. Mince the garlic.
In a bowl, prepare the marinade by mixing all the marinade ingredients. Rub into the meat until well covered, place inside a ziploc bag and leave to marinade overnight. It may even be frozen until needed.
To pan fry, drizzle a little olive oil in a heavy pan and when hot, fry in small batches over high heat for around 2 minutes per batch.
To grill, put 3 to 4 pieces of the marinated meat on a half skewer.
Serve with salad, rice or bread as desired.
Hubby cooked up this “new” (maybe “different” is the right word?) Bolognese sauce tonight and I asked how come he changed the recipe? His answer was, “Actually this is how the Italians make it!” Indeed it was. When we were in Rome, this was how …
We decided to have Malaysian food yesterday. I had never cooked stir-fried beef before and got it right but this method really works. The beef is succulent and not dry and hard. The rice vinegar is a good substitute for rice-wine and you can’t taste the vinegar.
INGREDIENTS
450 gms beef (flank or top sirloin steak), thinly sliced
3 cloves garlic, crushed
Thumb-sized ginger, crushed
5 sticks spring onions, sliced diagonally (separate the white parts from the green)
Oil for stir-frying
Marinade:
• 2 tablespoons light soy sauce
• 2 tablespoons Chinese rice vinegar
• 1/2 teaspoon sesame oil
• 1 tsp cornstarch
DIRECTIONS
Slice the beef thinly across the grain. Mix the marinade and add to beef slices. Marinate beef for 15 minutes or longer. While beef is marinating, prepare the vegetables.
Heat wok and add 2 tablespoons oil. When the oil is hot, add the beef in batches. Stir-fry for a couple of minutes until it is nearly cooked. Remove from the wok and drain on paper towels if desired.
Clean out the wok, saving saving any juices. Add 2 – 3 tablespoons oil to the wok. When the oil is hot, add the ginger and garlic. Stir-fry briefly and add the white part of the spring onions. Stir-fry briefly then return the beef to the wok. Mix well and stir in the green part of the spring onions. Serve hot with rice.
Goulash, originally from Hungary, is a stew or a soup, usually made with beef, red onions, vegetables, spices and ground paprika powder. The name originates from the Hungarian gulyás (pronounced goo-yash), and means cattle stockman or herdsman. Goulash is usually made with beef shank, shin …
Bolognese sauce made with 1/2 kg minced beef (See Spaghetti Bolognese) 9 lasagne leaves Shredded Parmesan cheese For the Béchamel: 3 – 4 tbsp butter 1 1/2 tbsp flour 400 – 500 ml fresh or UHT milk salt to taste Prepare the …
This has got to be my favourite dish. Of course, in Malaysia, no one ever makes satay at home. You go out and buy it. And you get the best-est stuff without all the hassle. But when you’re not at home in Malaysia, you have no choice but to make it yourself.
This is a recipe for Satay given to me by my friend Aziah, who is a caterer and I’ve tried it and its better than any of the other recipes I’ve tried.
INGREDIENTS
1kg meat e.g. beef tenderloin or chicken fillet
Thumb size fresh ginger, peeled and sliced
9 stalks lemon grass (slice 8 stalks diagonally, leave 1 stalk to be used for basting
½ teaspoon fennel powder
¼ teaspoon turmeric powder
1 teaspoon brown sugar
Wooden skewers
DIRECTIONS
Blend the sliced ginger and lemongrass using a blender and add the fennel power, turmeric powder and brown sugar. Mix well and set aside.
Slice the meat in thin slices approximately 1” wide.
Put marinade and meat in a bowl and mix well. Marinade at least 5 hours in a covered dish in the fridge. Overnight is good.
Soak wooden skewers in water for a while so they don’t burn when you barbeque. Put the meat onto the skewers – do as though you are sewing with a needle.
Grill on a charcoal barbeque or electric grill plate.
Take the uncut stalk of lemon grass and lightly smash the thick end so that it looks like a brush. Put 2 – 3 tbsp vegetable oil in a small bowl and add some water to it. Dip the lemongrass “brush” into this mix and pat over the satay as it is grilling. Turn over when one side is cooked and pat with the water and oil mixture.
Serve with peanut sauce (called satay sauce), slices of cucumber and onion and cubes of ketupat (Malaysian rice-cakes).
This is our recipe for Bolognese sauce – not necessarily the REAL Italian way of making it. Its how we have made it and how we like it. We also use this Bolognese sauce to make Lasagne. This recipe makes up to 4 servings …
