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Cooking, Recipe and Food Blog

Hamburger Buddy Recipe

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Kids are such picky eaters. If you have small children or have taken care of a relative’s or friend’s child you’ll know that making them eat can be an exercise in futility and holding back your temper. All of the parents I know wish there’s a formula to make their kids eat without any fuss or battles.

One good tactic to make kids eat is to serve food that they love. This is where the Hamburger Buddy comes in. This is an easy to make pasta dish that kids will definitely want second helpings of – it’s pasta for god’s sake, and I haven’t met a kid yet who doesn’t like eating pasta. [Read more…]

Danish Meatballs

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Danish meatballs are yummy bites made of beef, pork and veal. The different kinds of meat give the meatballs more consistency and enhance the taste. Feel free to use just one kind if desired.  Ground chicken is also a great substitute if you prefer white meat.

 

Serves 6

Ingredients:

1/2 pound ground beef

1/4 pound ground pork

1/4 pound ground veal

1 teaspoon salt

1/4 teaspoon ground black pepper

1 egg

1 medium sized onion, finely chopped

1/4 cup heavy cream

1/2 cup dry bread crumbs

1/2 cup butter

2 tablespoons all-purpose flour

1 cup chicken broth

1 cup sour cream

2 tablespoons chopped fresh dill

 

Preheat oven at 375F and slightly grease a baking dish with oil. After, put the breadcrumbs on a plate. Set aside.

Place the beef, pork, veal, salt, pepper, eggs, onions and heavy cream in a large bowl. Mix until well combined. Shape the mixture into one inch balls and then roll them in bread crumbs until they are coated. Place them on the greased baking dish.

Melt 3/4 of the butter in a large saucepan over low heat. Gradually add the flour while stirring until there are no more lumps. Slowly pour in the chicken broth. Set the heat to medium. Stir until the mixture becomes thick. Remove from heat. Add the sour cream and fresh dill.

In a small pan, melt the remaining butter over low heat. Pour it over the meatballs and then bake it in the oven for thirty minutes or until they are golden brown. Turn at least once.

Transfer the meatballs to a serving platter. Pour the sauce over them and serve immediately.

 

Image from:  TheGirlsNY


Beef Rib Soup

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Beef rib soup is a delicious Malaysian dish that is perfect for cold nights. Since it takes time to boil the beef, you may use a pressure cooker to reduce the cooking time. If Chinese celery is not available, you may replace it celery leaves or Italian parsley.

 

Serves 4

Ingredients:

1kg beef ribs or ox tail, cut into chunks

1 1 1/2 inch fresh ginger, peeled and bruised

4 garlic cloves, peeled and bruised

3L water

2 onions, sliced

2 tomatoes, seeded and sliced

2 potatoes, peeled and cut into cubes

1 carrot, peeled and cut into cubes

1 teaspoon salt

4 teaspoons deep fried shallots for garnish

2 spring onions thinly sliced for garnish

1 sprig Chinese celery, thinly sliced for garnish

For the spice mix:

1 tablespoon coriander seeds

2 teaspoon cumin seeds

2 teaspoons fennel seeds

1 teaspoon black peppercorns

1 cinnamon stick

4 cardamom pods, bruised

8 cloves

2 star anise pods

 

First prepare the spice mix by combining the coriander seeds, cumin seeds, fennel seeds, black peppercorns, cinnamon stick, cardamom pods, cloves and star anise pods in a skillet over low flame. Heat it until the spices are crisp and fragrant. Remove from heat and let it cool. Ground it in a food processor or mortar and pestle until it is fine.

Place the beef ribs, ginger, garlic, spice mix and water in a large pot over high heat. Bring it to a boil. Skim off any fat that rises to the surface. Reduce the heat to low and allow it to simmer for 1-2 hours or until the beef is tender. Add more water if needed.

Put the potatoes, carrots and tomatoes in the pot with the beef ribs and season it with salt. Set the heat to high and bring it to a boil. Reduce the heat and let it simmer for 6-8 minutes or until the vegetables are tender.

Ladle the beef ribs and soup onto individual bowls and garnish with the fried shallots, spring onions and Chinese celery. Serve immediately.

 

Photo Courtesy Of: bucklava

Beef in Satay Sauce

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Beef in satay sauce is a sweet and meaty Asian recipe that you will enjoy. It is great with rice and noodles too. For this recipe we stir-fried the beef, but you can try grilling it too. If you want to use chicken instead of beef, simply follow the same steps less the time.

 

Serves 4

Ingredients:

1 tablespoon peanut oil

750g beef strips

1 fresh long red chili, sliced thinly

1 medium sized brown onion, sliced thinly

1 medium sized red capsicum, sliced thinly

1/2 cup crunchy peanut butter

1/2 cup coconut cream

1/4 cup sweet chili sauce

1 tablespoon dark soy sauce

 

Heat half of the oil in a wok or medium sized skillet over medium heat. Stir-fry the beef in batches for 4-6 minutes or until soft. Transfer to a plate.

Heat the remaining oil in the wok. Sauté the brown onion, chili and capsicum for 2-4 minutes or until they are soft. Put them on a plate.

Pour the coconut cream into the wok. Add the peanut butter, sweet chili sauce and soy sauce. Increase the heat to high and bring it to a boil. Add the stir-fried onions and beef. Cook it for 5-8 minutes until it thickens. Remove from heat and serve with steamed rice.

 

Photo Courtesy Of: primalprogress

Curried Beef Chow Mein

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Curried beef chow mein is a yummy dish that is easy to prepare. If you are not fond of curry, you can make do without this ingredient and it will taste just as good.

We used sliced beef to make the recipe meatier, but you may replace it with minced beef for quicker cooking time. Feel free to add more vegetables like young corn and bell peppers if desired.

Serves 4

Ingredients:

1 tablespoon vegetable oil

500g beef tenderloin, sliced into thin strips

1 medium sized brown onion, finely chopped

4 cloves garlic, minced

1 tablespoon curry powder

1 large carrot, sliced

2 celery stalks, trimmed and sliced thinly

150g mushrooms, sliced thinly

250ml chicken stock

1/2 cup oyster sauce

2 tablespoons dark soy sauce

500g fresh thin egg noodles

1cup snow peas, trimmed

350g Chinese cabbage, trimmed and sliced

Ground pepper to taste

 

Heat the oil in a large frying pan over medium heat. Sauté the garlic and onions for 2-3 minutes until the onion are soft. Add the beef and stir-fry for 8-10 minutes or until the beef is browned. Season it with curry powder. Cook it for another minute or until it becomes fragrant.

Place the carrots, celery and mushrooms in the pan. Continue to stir-fry the ingredients for another 4-6 minutes or until the vegetables are tender. Pour in the chicken stock, oyster sauce and soy sauce. Add the noodles, snow peas and Chinese cabbage. Cook it for 3-5 minutes or until the sauce thickens.  And the vegetables are cooked.

Transfer the chow mein to a serving plate or individual bowls. Season it with ground pepper before serving.

 

Photo Courtesy Of:   sass_face

Stir-fried Beef with Vegetables

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Stir-fried beef with vegetables is an Asian recipe that is sweet and salty at the same time. The crunchy vegetables add color and crunch to the dish.  You may add some more vegetables or remove some if you wish. Adjust the taste or even add some chili for more spice.

 

Ingredients:

500g beef tenderloin, sliced thinly

2 tablespoons peanut oil

4 cloves garlic, crushed

50g snow peas

425g can baby corn, rinsed and drain

6 green onions, chopped coarsely

1 red bell pepper, seeded and sliced into cubes

1 green bell pepper, seeded and sliced into cubes

2 tablespoons oyster sauce

1 tablespoon fish sauce

1 tablespoon brown sugar

 

Heat the oil in a wok or large frying pan. Sauté the garlic for 1-2 minutes until it becomes fragrant and light brown. Next, stir-fry the beef in batches until it is cooked. Add the red bell pepper, green bell pepper, baby corn and snow peas. Mix in the fish sauce, oyster sauce and brown sugar. Toss all the ingredients until well combined. Cook it for 4-6 minutes until the vegetables are tender. Transfer the beef and vegetables to a serving plate and serve with rice.

 

Photo Courtesy Of:   stu_spivack

Beef Skewers with Wasabi Mayo

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Beef skewers with wasabi mayo is a delicious Japanese inspired recipe that popped into my head while looking for food ideas. It is a fun and creative dish that will suit your taste especially if you love spicy food or condiments like wasabi.

 

Ingredients:

1 teaspoon finely grated ginger

1/4 cup salt-reduced soy sauce

3 teaspoons lemon juice

1/2 teaspoon sesame oil

750g lean beef cubes

1 teaspoon wasabi

1/2 cup mayonnaise

 

Combine the soy sauce, ginger, half of the lemon juice and sesame oil in a medium sized glass bowl. Add the beef and allow it to marinate for 20 minutes in the refrigerator.

If you are using wooden skewers, soak them in water for 20 minutes. Drain and then set them aside.

To make the wasabi mayo, place the mayonnaise, wasabi and lemon juice in a small bowl. Mix well until well combined. Cover and refrigerate as needed.

Thread the marinated meat onto the skewers. After, slightly grease a stovetop grill with oil or oil spray. Cook the skewers for 4-6 minutes or until they are soft. Turn the skewers occasionally while cooking, depending on the desired doneness.

Place the beef skewers on a platter and serve it with the chilled wasabi mayo. Serve warm.

 

Photo Courtesy Of:   cherrylet

Ginger Beef and Potatoes

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Sliced beef and potatoes in ginger soy gravy is a delicious main dish that is best eaten with plain rice. If you want it to be spicier and to have more bite, you may add more ginger or use red onions instead.

As for the preparations, you can cook the potatoes in the dashi stock until it becomes soft, but I prefer frying them first because I like them crispy in the outside. It goes perfectly well the sauce and the tasty beef.

 

Serves 4

Ingredients:

500g sirloin steak, thinly sliced

4 medium potatoes peeled and sliced into thick strips

2 large onions, peeled and sliced

2 tablespoons oil

2 tablespoons of dashi

2 cups water

3 tablespoons sake

2 tablespoons sugar

3 tablespoons soy sauce

2 inch piece fresh ginger thinly shredded

 

Soak the potatoes in a bowl of salted cold water. After, heat one tablespoon of oil in a large saucepan over medium heat. Stir-fry the sliced beef for 2-4minutes or until it is browned. Remove the beef from the pan and transfer it to a plate.

Next, add the remaining oil in the pan and then fry the potatoes for 3-5 minutes or until the potatoes are cooked and light brown. Place the cooked potatoes on a plate lined with paper towels to drain the excess oil.

Return the beef into the pan and then add the onions and grated ginger. Dissolve the dashi in 2 cups of water. Pour it into the saucepan with the beef. Add the sake and the sugar. Set the heat to high and bring it to a boil. Reduce the heat to low and then stir in the soy sauce. Cook it for 10-15 minutes or until the liquid has evaporated and the sauce caramelizes. Season more soy sauce if needed.

Place the fried potatoes in the pan and mix it until it is coated in the caramelized sauce.  Transfer it to a serving plate or serve warm with vegetables and rice. Garnish with more grated ginger if desired.

 

Photo Courtesy Of:    beketchai

Beef and Pear Tagine

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A tagine is a dish that is named after the clay earthenware pot where it is cooked in. Moroccan tagine calls for slow braising of meat and a variety of ingredients that include fruits, nuts and spices.

Beef and pear tagine is a delicious Moroccan recipe that is worth the hours you need to prepare it. The combination of fruit and spices definitely make the meat favorable to the palette.

 

 

Serves 6

Ingredients:

2/3 cup honey

1/4 cup fresh lemon juice

1 1/2 cup water

2 firm pears, cored and cut into thick wedges

1 teaspoon ground cinnamon

1 teaspoon ground allspice

2 tablespoons olive oil

2kg chuck steak, cut into 1/2 inch cubes

2 brown onions, finely chopped

4 garlic cloves, crushed

3cm piece fresh ginger, peeled and grated

4 tablespoons Moroccan Spice Blend (Ras-el-Hanout)

20g butter

1/4 cup dates

4 tablespoons toasted sliced almonds

 

Combine the water, lemon juice, honey, pears allspice and cinnamon in a medium sized saucepan over high heat. Bring it to a boil. Reduce the heat to low and let it simmer for 20-30 minutes or until the pears are tender. Remove from heat and let it cool. Drain and reserve the liquid.

Preheat the oven to 180C. After, heat the oil in a large saucepan over medium heat. Fry the steak in batches for 3-5 minutes or until they are browned. Add more oil if needed. Transfer the cooked meat to a plate and set aside.

Sauté the onions in the saucepan and cook them for 3-5 minutes over medium heat until they are soft and translucent. Add the ginger, garlic and the Moroccan spice blend. Cook them for 1-2 minutes or until they become fragrant. Return the steak to the pan and pour in 1 1/2 cups of reserved pear liquid. Set the heat to high and bring it to a boil. Transfer the cooked beef and pears to an ovenproof dish and bake it covered for an hour and a half.

While waiting for the beef and pears to be cooked, melt the butter in a medium sized saucepan over medium heat. Cook the pears in butter for 3-5 minutes per side or until they are golden brown. Take the tagine from the oven and add the pairs. Gently stir. Return the dish to the oven and cook it uncovered for another 20-30 minutes or until the steak is very tender. Remove from oven and let it stand for 2-3 minutes. Top it with dates and sprinkle with almonds before serving.

 

Photo Courtesy Of:   tomcensani

Braised Beef

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Braised beef is a sumptuous comfort food that is perfect for heavy meals like lunch and dinner. It is often served over mashed potatoes or rice, but it is great with egg noodles too.

Preparing it can be tedious as it takes hours of cooking, but it is definitely worth it. The recipe calls for overnight refrigeration, but this dish becomes more flavorful as the days pass because the meat becomes more tastier. As for the wine, any type of red wine will do; although Zinfandel is also great because it gives off a light and fruity taste.

 

Serves 6

Ingredients:

12 beef short ribs, bone-in

Salt and freshly ground pepper

1/4 cup grapeseed oil or olive oil

1 yellow onion, peeled and chopped

1 stalk celery, chopped

1 carrot, peeled and chopped

1 750-ml bottle good dry red wine

6 cups beef stock

 

Preheat oven at 350F and season the beef with salt and pepper. After, heat the oil in a heavy ovenproof pan over medium heat. Fry the beef in batches for 4-6 minutes or until they are browned. Transfer the cooked beef to a plate and set aside.

Remove the excess fat from the pan and then place it over medium heat. Add the onions, celery, and carrots to the pan. Sauté it for 4-6 minutes or until they are light brown. Stir constantly. Place the vegetables on a plate.

Pour the wine into the pan to deglaze it. Scrape off the browned bits at the bottom of the pan. Let is simmer for 15 minutes or until the wine is reduced and the consistency is light and syrupy.

Put the ribs back into the pan. Add the beef broth and set the heat to high. Bring it to a boil. Remove from heat and cover the pan with foil. Braise it in the oven for one and a half hours or until the meat is very tender. Add the vegetables in the pan and cook it for another 10-15 minutes until they are heated through. Remove from the oven and let it cool completely. Cover and refrigerate overnight.

With a spoon remove the excess fat that has solidified at the top. Put the pan over medium heat. Keep it uncovered and cook it for another hour until the liquid is reduced to half. Allow the sauce to thicken and glaze the meat. Reduce the heat as needed, so as not to burn the sauce. Serve warm over mashed potatoes or rice.

 

Photo Courtesy Of:  arnold | inuyaki

Lemongrass Beef Stir-Fry

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Lemongrass beef stir-fry is an aromatic dish that you will love. Preparing it is a treat in itself because you can smell the flavors coming together.

For this recipe, I decided to cook the sliced meat first before stir-frying to make sure it is soft, but if you are using good quality beef then there is no need to boil it. You may skip this and stir-fry it directly until the sirloin tips are cooked.

 

Serves 4

Ingredients:

1/4 cup peanut or sesame oil

800g beef sirloin, thinly sliced

1 cup water

1 medium brown onion, thinly sliced

250g fresh asparagus, trimmed and cut into 1 inch pieces

3 cloves garlic, crushed

2 stalks lemongrass

1 long red chili, thinly sliced

2 tablespoons soy sauce

1 tablespoon oyster sauce

Salt and pepper to taste

Coriander and extra chili for garnish

 

Remove the outer leaves of the lemongrass stalks and then remove the roots, around 1cm from the base. Slice the soft parts of the stalk thinly. Knot what remains of the lemongrass stalk and then set them aside.

Place the beef strips in a wok or large saucepan over high heat. Pour in the water and add the knotted lemongrass stalk and oyster sauce. Mix well. Bring it to a boil and then reduce the heat to low. Let it simmer for 6-8 minutes or until the liquid evaporates and becomes soft. Add more water if needed. Once the beef is cooked, allow it to cook in its own oil for 2-3 minutes or until the edges are brown. Transfer the beef to a plate.

Put the oil in the wok which you used to fry the beef and then set the heat to medium. Fry the garlic, onions, chili and lemongrass in the wok for 2-3 minutes or until they are fragrant and the onions are translucent. Add the asparagus and stir fry it for another 3 minutes until they are bright green and soft enough to eat.

Return the beef to the wok with the stir-fried asparagus. Include the juices on the plate. Add the soy sauce and stir-fry the beef and vegetables for another 4 minutes or until warm. Season it with salt and pepper. Transfer the stir-fried lemongrass beef to a serving plate and garnish it sprinkle it with chili. Garnish it with coriander before serving. Serve warm with steamed rice.

 

Photo Courtesy Of:  rick

Beef Kare-Kare

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Kare-kare is a meat and vegetable peanut stew. It is one of the yummiest Filipino food that one can try. Unlike other Asian peanut recipes that can be sweet, this dish is on the saltier side. Expect a hint of sweetness from the peanuts and saltiness from the shrimp paste.

Shrimp paste can be bought in Asian or Filipino food stores. You can also check the local supermarket’s Asian food aisle as well. If you are not too keen on the idea of using this ingredient, just flavor the stew with salt according to your taste. This recipe is best eaten with rice and it goes perfectly well with crispy pork knuckle.

 

Ingredients:

1/2 lb. ox tripe, cut into 3 inch pieces

1/2 lb. beef cubes

4 medium sized eggplants, sliced thickly

1/4 lb. string beans, cut into 2 inch pieces

1/4 lb. banana blossom, coarsely chopped

1 liter beef broth

3 tablespoons oil

5 cloves garlic, minced

1 cup peanuts

1 cup sticky rice

Salt to taste

Shrimp paste for serving

 

First boil the ox tripe in a large pot of boiling water for 30-45 minutes or until soft. Do the same for the beef cubes. You may also use a pressure cooker to reduce cooking time to half. Remove from heat and drain. Reserve the broth.

While waiting for the beef, ground the peanuts and the sticky rice using a food processor or a mortar and pestle. Set the peanuts aside. Place the ground sticky rice on a medium sized saucepan and cook it for 3-5 minutes until toasted or light brown.

Pour half of the beef broth in a pot over high heat. Bring it to a boil. Add the string beans and cook it for 2-4 minutes until they are bright green. Transfer the string beans to a plate and then drain the excess water. Do the same for the eggplants and the banana blossoms. Only this time cook them until soft. Place the vegetables on a plate to cool slightly.

Heat the oil in a large pot over medium heat. Sauté the garlic until fragrant and golden brown. Add the cooked beef cubes and the ox tripe. Stir-fry it for 5 minutes until the edges are brown. Pour the remaining beef broth into the pot. Increase the heat to high and then stir in the ground peanuts and rice. Bring it to a boil. Cook it for 10-15 minutes or until the sauce thickens. Lightly season with salt,

Add the vegetables and stir. Ladle the kare-kare into a serving bowl and serve with shrimp paste and plain rice.

 

Photo Courtesy Of: dbgg1979

Beef and Ricotta Cannelloni

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According to Wikipedia, cannelloni is an Italian word that means large reeds. These pasta rolls often contain meat, spinach and ricotta cheese and topped with tomato or béchamel sauce. It is traditionally prepared in Catalonia during St. Stephen’s day, the day after Christmas. The feast boasts of cannelloni stuffed with leftovers from the Christmas celebrations.

I love any type of food that has cheese. The more cheese the better. I think this is why I cannot be a vegan, because I cannot live without it. For this recipe, feel free to use any type of cheese. Experiment by using different ones or you can get a grated cheese mix from the supermarket. You can also replace the ricotta with sour cream or cream cheese and it is a good twist too.

 

Serves 6

Ingredients:

1 tablespoon olive oil

1 medium brown onion, chopped

4 garlic cloves, crushed

600g ground beef

700g jar tomato sauce

1/4 cup shredded fresh basil leaves

6 fresh lasagna pasta sheets, cut in half

250g smooth ricotta cheese

1 1/2 cups grated cheese

Salt and pepper to taste

 

Heat the oil in a large frying pan over medium heat. Sauté the garlic and onions for 3 minutes until fragrant and the onions are translucent. Add the ground beef and cook it for 8-10 minutes until brown. Stir in 1 cup of tomato sauce. Bring it to a boil. Reduce the heat and let it simmer for another 8-10 minutes. Season it with salt and pepper. Stir occasionally. Turn of the heat and add the basil. Let it cool.

Preheat the oven at 180C and then grease a rectangle ovenproof dish.

Place a sheet of lasagna on a flat surface and then put a 1/4 cup of the beef mince mixture. Roll it up to wrap the beef. Transfer the roll to the baking dish. Repeat the process with the remaining ingredients. Top the rolls with ricotta cheese and then spread it evenly using a spatula or the back of a spoon. Next, pour the remaining sauce over the cheese layer and then sprinkle it with grated cheese and some basil.

Loosely cover the baking dish with foil and then bake the cannelloni for 30 minutes until the cheese bubbles and is brown.

 

Photo Courtesy Of:  fifikins

Meatballs with Garlic and Basil Sauce

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Meatballs are perfect party food. They are great for adults and kids alike; although this recipe has a lot of flavor, so kids may not like it. If you plan to serve it to children, you can make do without the paprika, cumin and oregano. The ground garlic and onions will do just fine. You can also sweeten the sauce by adding a dash of sugar if desired.

In my opinion, the recipe is just fine. I like the burst of paprika once you pop the meatball in your mouth. The garlic basil sauce is just right too because its creaminess makes you crave for more. I prefer the sauce chilled because it reminds me of Mediterranean garlic yogurt sauce, which is a good alternative for this dish as well.

 

Makes 50 Meatballs

Ingredients:

 

For the Meatballs:

1 lb. ground pork

1 lb. ground beef

1 cup bread crumbs

1/2 cup milk

2 beaten eggs

1 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon ground oregano

Salt and pepper to taste

 

For the Garlic-Basil Sauce:

1 cup mayonnaise

1/2 cup sour cream

1/2 cup basil

3 cloves garlic

2 tablespoons fresh lemon juice

Salt and pepper

 

Prepare the sauce by combining the mayonnaise, sour cream, basil, garlic and lemon juice in a food processor or blender. Process them for 1 minute or until smooth. Season it with salt and pepper. Transfer the sauce to a sealed container and refrigerate.

To make the meatballs, place the ground beef, ground pork, bread crumbs, milk, beaten eggs, paprika, cumin, garlic powder, onion powder and ground oregano in a large bowl. Season it with salt and pepper. Knead it with your hands or mix it using a wooden spoon until all the ingredients are well combined.

Shape the meat mixture into meatballs. Place them on a baking sheet and refrigerate it for 30 minutes to one hour.

Bake the chilled meatballs in a preheated oven (400F) for 12-15 minutes or until they are brown and crispy. Turn at least once. Remove from oven and place the meatballs in a platter. Let it stand for 2 minutes before serving. Serve with garlic and basil sauce.

 

Photo Courtesy Of:  andrewmalone

Spicy Beef with Onions

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Spicy beef with onions is a delicious main course that can serve as tapas too especially if you are fond of spicy food. You can stir-fry the beef until crisp or keep the strips tender. I also prefer making twice as much spice paste. It serves as a delicious sauce for the rice. Enjoy this dish with stir-fried sweet and sour vegetables for a yummier fare.

 

Ingredients:

600g beef cubes

10 dried chili, cut and seeded

4 red finger length chili, seeded and sliced

6 shallots, peeled

3 cloves garlic, peeled

1/2 cup oil

2 onions, cut into rings

2cm piece fresh ginger, peeled and shredded

2 teaspoons sugar

1 teaspoon salt

1 tablespoon lime juice

 

Cook the beef in a pot of water over high heat. Bring it to a boil and skim off any foam that rises. Reduce the heat to low and simmer for 1-2 hours until the beef is soft. You may use a pressure cooker to reduce cooking time to 30 minutes.

Soak the dried chili in warm water for 15 minutes until soft. Drain and then grind it along with the fresh chili, shallots and garlic to form a paste. You may use a food processor or mortar and pestle. Add a little oil if needed.

Once the beef is cooked, drain and reserve the liquid for other dishes. Let the beef cool a little and then slice it into strips.

Place 4 tablespoons of oil in a wok or skillet over high heat. Stir-fry the beef in batches for 5-8 minutes until brown. Transfer the beef to a plate lined with paper towels to drain the excess oil.

After frying the beef, stir-fry the onions for 2 minutes until translucent. Place the cooked onions with the fried beef to drain the excess oil. Next, fry the ginger for 2-3 minutes until golden brown. Place the ginger on the plate with beef and onions.

Heat the remaining oil in the wok or skillet. Stir-fry the ground paste around 5-6 minutes until the oil separates from the paste. Return the beef, onions and ginger to the wok or skillet. Set the heat on medium and season the beef with salt, sugar and lime juice. Stir-fry for 2-3 minutes until the beef is coated in spice paste. Serve warm with rice.

 

Photo Courtesy Of:  stu_spivack

 

Daging Lemak

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Daging lemak or beef and potatoes in coconut gravy is a delicious stew with an Asian touch. It is a dish that is perfect with warm fluffy rice.

 

Serves 4

Ingredients:

1/4 inch turmeric root, peeled and sliced or ½ teaspoon ground turmeric

1/2 inch fresh ginger peeled and sliced

2 large red chilies, seeded and sliced

2 cloves garlic peeled

500g rump steak, thinly sliced

1 cup thick coconut milk

2/3 cups water

1 1/4 in fresh galangal root, peeled and bruised

1 stalk lemon grass, tied into a knot

2 kaffir lime leaves torn

2 potatoes peeled and cubed

1/2 teaspoon salt

 

Place the turmeric, ginger, chili and garlic in a food processor or blender. Process it for 1 minute until you get a paste like mixture. Add water as needed. You may also use a mortar and pestle if desired.

Heat a wok or saucepan under medium heat. Stir-fry the beef and the spice paste mixture for 7-10 minutes until the beef is brown. Pour in the coconut milk and water. Add the galangal, lemongrass and kaffir lime leaves. Bring it to a boil while stirring constantly. Reduce the heat and let it simmer for another 10 minutes.

Add the potatoes to the pan and cook it for another 10-15 minutes until they are tender. Stir in the tamarind juice. Season the stew with salt. Let it simmer for another 10 minutes. Remove from heat and transfer to a serving plate or individual bowls.

 

Photo Courtesy Of:  Mike Saechang

 

Beef Tamales

By

Cinco de Mayo celebrates Mexican pride and heritage. It commemorates their victory against the French Army at the Battle of Puebla in 1862. It is widely celebrated with lots of food, folk dancing, parades and mariachi music.

To celebrate this tradition, I would like to share a traditional Mexican recipe that uses unique ingredients. Tamales are called ‘old school’ sandwiches because it has corn meal and meat. It is often cooked during Mexican celebrations and special events. It is also a comfort food that is eaten for breakfast or dinner. It goes well with champorado.

 

Ingredients:

4 pounds boneless chuck roast

4 cloves garlic

3 8oz packages dried corn husks

4 dried ancho chiles

2 tablespoons vegetable oil

2 tablespoons all-purpose flour

1 cup beef broth

1 teaspoon cumin seeds

1 teaspoon ground cumin

2 cloves garlic, minced

2 teaspoons chopped fresh oregano

1 teaspoon red pepper flakes

1 teaspoon white vinegar

salt to taste

3 cups lard

1 tablespoon salt

9 cups masa harina

 

Soak the corn husks in warm water for 3 hours or until they are soft. Weigh them down using a can or heavy plate.

Put the beef and garlic in a large heavy pot with cold water. Place it under high heat and bring it to a boil. Reduce the heat and let it simmer covered for 3-4 hours or until the beef is very tender. Transfer the beef to a plate and reserve cups of broth. Discard the garlic.

Once the beef is cool, shred it finely using a fork.

Heat an iron skillet under medium heat and toast the ancho chili for 2-3 minutes or until fragrant. Let it cool. Remove the stems and seeds. Ground it using a mortar and pestle.

Rinse the iron skillet and place it under medium heat. Once it is dry, heat the oil. Stir in the flour and cook for 3-5 minutes or until brown. Pour in 1 cup of beef broth and mix until smooth. Add the ground chili, red pepper flakes, vinegar, cumin seeds, ground cumin, minced garlic, pepper flakes and oregano. Add the shredded beef. Cover and simmer for 45 minutes to 1 hour.

Combine the lard and salt in a large mixing bowl. Beat it on high speed using an electric mixer until it becomes fluffy.  Add the masa harina and beat at low speed for 2 minutes. Slowly pour in the reserved broth until the dough is soft.

Drain the corn husks. Flatten them with the narrow end facing you and spread 2 tablespoons of masa mixture on the corn husk. Top it with 1 tablespoon of meat mixture. Roll up the long side of the corn husk. Fold the narrow end and tie it using a butcher’s twine. Repeat this process for the remaining ingredients.

Put the tamales in a steamer and steam it for 1 hour or until the masa is firm. Serve immediately. Refrigerate leftovers.

 

Photo Courtesy Of:  Daniel Rincón

 

Italian Style Meatloaf

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Meatloaf is an ultimate comfort food that is cooked differently in each household. It is best eaten with salad or steamed vegetables. I personally think that it is a hit for both the young and old. It is perfect for family dinners and leftovers can be refrigerated and saved for the next meal.

 

Ingredients:

1 1/2 pounds ground beef

2 eggs, beaten

3/4 cup dry bread crumbs

1/4 cup ketchup

1 teaspoon Italian-style seasoning

1 teaspoon dried oregano

1 teaspoon dried basil

4 cloves garlic, minced

1 large onion, finely chopped

1 (14.5 ounce) can diced tomatoes, drained

1 cup tomato sauce

1 1/2 cups shredded mozzarella cheese

2 tablespoons extra-virgin olive oil

Salt and pepper to taste

 

Preheat oven to 350F.

In a skillet, heat the olive oil and sauté the garlic and onions for 3-5 minutes or until the onions are translucent. Remove from flame and let it cool.

In a large bowl, combine the ground beef, eggs, bread crumbs, ketchup, sautéed onions and garlic, Italian seasoning, oregano, basil and mozzarella. Season it with salt and pepper. Mix well.

Place the meat mixture in a 9×5 inch loaf pan. Pack well. Cover loosely with foil. Bake it for 45 minutes to 1 hour or until the internal temperature reaches 160 F or until the meatloaf is set and the outside is brown. You can also pierce the meatloaf with a toothpick and when it comes out clean it is ready.

Heat the tomato sauce and diced tomatoes in the same skillet where you sautéed the garlic and onions. Season it with salt and pepper.

Transfer the meatloaf to a serving platter and pour the tomato sauce on it. Slice and serve with salad or vegetables.

After the meal enjoy a nice cup of Green Mountain Coffee.

Photo Courtesy Of: pinotshop

 

Beef Tataki

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Tataki is a Japanese way of cooking where fish or meat is seared over hot flame. The outside is browned but it is medium rare in the inside. The dish is similar to steak, but the marinade is very Asian, giving the meat more flavor.

It can be an appetizer or a main dish if served with rice or noodles. You can also marinate the meat overnight, so that it becomes tastier. Enjoy!

 

Ingredients:

1 carrot, sliced into matchsticks

1 large red onion, sliced

1/4 cup soy sauce (Kikkoman)

3 tablespoons lemon juice

2 tablespoons scallions, finely chopped

1 1 inch piece of fresh ginger, peeled and grated

1 pound whole boneless sirloin steak

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

2 teaspoons sesame oil

1 tablespoon mirin

 

Soak the carrots in cold water for 5 minutes. Drain and set aside.

Combine the red onions, soy sauce, lemon juice, half of the ginger and mirin in a small bowl or jug.

Rub the beef with salt and pepper. After, heat the oil in a skillet or frying pan over high heat. Once it is hot, reduce the heat to medium and sear the beef for 5-8 minutes on each side or until browned. Place it on a rack or plate and let it cool.

Once it is no longer hot, place it in a large re-sealable bag. Pour in the soy sauce mixture and let it marinate for 4 hours or up to overnight.

Reheat the beef in a skillet for 2-3 minutes on each side. Slice the meat and place them on a platter with the carrots.

Strain the marinade and discard the onions. Heat it in a saucepan for 5 minutes. Drizzle the marinade over the meat and garnish with the scallions and remaining ginger. Serve immediately.

 

Photo Courtesy Of:  avlxyz

 

Beef Wellington

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Beef Wellington is a perfect main attraction to any meal. It is a wonderful dish to prepare for parties as well. It is a beef fillet wrapped in a puff pastry. The beef is seasoned in many different ways. You can pre-marinate it in wine or rub it with a spice rub of your choice. It is also up to you if you want to use a whole piece of meat or have them in slices. This recipe is best served with vegetables or potatoes.

 

Ingredients:

1 tablespoons olive oil

1.2kg-piece beef rib-eye fillet

3 sheets frozen ready-rolled butter puff pastry (25 x 25cm), thawed

1 egg, lightly whisked

Olive oil

1/2 cup olive tapenade

20g butter

1 tablespoons plain flour

2 cups beef stock

1/2 cup red wine

1 teaspoon dried tarragon

 

Heat the oil in a large skillet over medium heat. Season both sides of the meat with salt and pepper. Fry each side for 5-8 minutes until it is brown. Transfer it to a dry colander to drain the excess oil. Let it cool.

Make a rectangle with the pastry sheets. First connect 2 whole sheets together by placing 1 edge on top of another. Brush the edges with egg and press the edges to seal. Cut the remaining pastry sheet in half. Place 1 on each side of the whole pastry sheets. Brush the edges with egg and press to seal.

Preheat the oven to 200C and slightly grease the baking tray with oil.

Spread 1/4 of the tapenade on the pastry. Place the beef and spread the remaining tapenade on the beef. Gently fold the pastry over the beef to wrap it. Tuck the sides of the pastry to secure it. Cut the excess pastry as needed.

Place the beef Wellington on the greased tray seam down. Brush it with egg and bake it for 1 hour or until the pastry is golden brown.

Remove from the oven and transfer the beef Wellington to a serving plate.

To prepare the gravy, pour the excess juices from the baking tray to a saucepan over low heat. Add the butter and let it melt for 2 minutes while stirring. Add the flour and continue to stir for another 3-5 minutes or until it bubbles. Remove from the heat and pour in the stock and the wine gradually while stirring constantly. Add the tarragon and place the saucepan over medium heat. Cook for another 5 minutes or until it thickens. Stir occasionally and scrape the bottom if the pan to avoid burning. Place the gravy on a jug or small bowl. Serve warm with the beef Wellington.

 

Photo Courtesy Of:  simplefoodrecipes