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Beef Serunding

June 7, 2011 By Delia

Serunding or spicy shredded beef is a great appetizer, rice topping or addition to porridge. You can even store it in the fridge because the older it gets marinated, the tastier it becomes; a day or two will do.

 

Serves 4

Ingredients:

500g top side beef

3 cups water

10 dried chilies

3 stalks lemon grass (soft parts only)

1/2 inch fresh ginger root, peeled and sliced

1/2 inch fresh turmeric root, peeled and sliced or 1/2 teaspoon ground turmeric

10 shallots, peeled

1 1/4 cups thick coconut milk

1 1/4 teaspoon salt

2 tablespoons tamarind juice

 

Slice the beef into large cubes and place it in a large pot of water under high heat. Bring it to a boil. Reduce the heat. Let it simmer for 1 hour until the meat is tender. After, drain and set aside. Reserve the stock. Once the beef is cool, shred it and place them on a plate.

Soak the chili in warm water for 10 minutes or until soft. Drain. Slice and remove the seeds. Place the chili, lemongrass, turmeric, ginger and shallots in a blender or food processor. Process it for 1 minute, while gradually adding some reserved beef stock. Continue to grind the ingredients until smooth, to form a paste.

Pour the coconut milk into a large saucepan under medium heat. Add the paste mixture and stir. Bring it to a boil. Add the shredded beef and cook it for another 30 minutes. Stir frequently. Add the tamarind juice and cook it for 20-30 minutes until the beef becomes dry and crisp. Serve immediately with rice and vegetables or store it in an air-tight container.

 

Photo Courtesy Of:  avlxyz

 

Filed Under: Appetizer Recipes, Beef- It's What's For Dinner, Recipe Tagged With: beef Serunding, Serunding, shredded beef, spicy shredded beef

Corned Beef Sinigang

May 8, 2011 By Delia

Sinigang is an extremely delicious sour soup. It is one of my favorite comfort food.  During one of my trips abroad, I couldn’t stop thinking about it even if I was surrounded by all these amazing restaurants. I had to settle for take-out that night, but after a few days I couldn’t stand it any longer. I decided to cook it myself. I used unflavored shredded beef that is available in most supermarkets. If you cannot find any, chunky corned beef will do. Refrain from using corned beef hash or ground corned beef because the texture can be pasty. For best results, use Filipino tamarind soup base and fish sauce. You can easily find them in Asian supermarket aisles or stores.

My advice is, the more sour the better.You can also add green chili pepper to give the soup a spicy kick.It is definitely addicting and an ultimate bestseller to my family and friends.

 

Ingredients:

1 can corned beef or cooked shredded beef

1 packet tamarind soup base (found in Asian sores)

5 cups of water

3 tomatoes, halved

1 onion, quartered

1 head cabbage sliced into 2 inch pieces

Fish sauce (patis) to taste

 

Place the water, tomatoes and onions in a large pot under high heat. Cover it and bring it to a boil. With a slotted spoon, crush the tomatoes in the pot. Add the beef and tamarind soup base. Simmer it for 8 minutes, so that it can absorb the flavor. Season it with fish sauce. Serve warm with rice.

 

Photo Courtesy Of: bobjudge

 

Filed Under: Asian Recipes, Beef- It's What's For Dinner, Cozy Comfort Food Recipes, Recipe, Soup Recipe Tagged With: corned beef, corned beef sinigang, shredded beef, shredded beef sinigang, sinigang

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