Minced Beef Stew

Today, the R mood (rajin) overshot a bit …. hahaha…
For brunch, I baked homemade Artisan Bread and ate it with minced beef stew which I cooked early this morning.

The bread I made last night, after proofing for 2 hours, I put it into the fridge and before I began to cook the stew, I took out the dough and knead them, and then proof them again … after which they went into the oven. The recipe for the bread can be found here.

So today, fresh homemade bread and stew awaits us 🙂

The beef stew with the bread

I love the stew, easy to cook and tasty too! Would have made it more spicy but if I did so then my youngest daughter will not be able to eat it and so… “shrug” … more important it still tasted good 🙂

Minced Beef Stew

Ingredients:
600 g minced beef
3 big potatoes – cut into small pieces
1 carrot – cut into small pieces
2 stalks of celery – chopped thinly
1 stalk coriander leaves – chopped
3 green chillies – sliced (add more if you want it more spicy)
4 onions – diced
4 garlics – chopped finely
1 tsp of Oregano leaves
2 tbsp of chili powder
1 can of diced tomatoes
1 big fresh tomato – diced
2-3 tsp cumin powder
1 cup of tomato sauce
salt, pepper and sugar to taste
2 cups of water
2 tbsp of cornflour (add a bit of water to mix)
a little bit of oil

Method:
– In a medium pot, add a little bit of oil.
– Add in the minced beef, stir fry for about 5 mins.
– Add in the onions and garlics. Keep stirring for another 5-8 mins.
– Add in all the other ingredients except for cornflour.
– Let the stew simmer till potatoes and carrots are cooked.
– Once the carrots and potatoes are soft, add the cornflour. Stir well.
– Taste the stew and do any adjustment to the taste as required. At this point, sometimes I would add either more tomato sauce or salt and pepper etc.
– Off fire and serve hot with either bread or rice.

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Lamb chop Fiqa

Happy Eidul Adha everyone! This year as usual I spent Eidul Adha at home and this year’s menu are Nasi Harisa, Acar Timun, Lamb chops Fiqa and Suji (for dessert).

Nasi Harisa, Acar timun and Lamb chop Fiqa

Cooking lamb chops Fiqa (Kambing Fiqa) is a first for me. This recipe was originally shared by Mdm Asmah Laili. The original recipe uses chickens but I substitute it to lamb chops instead.

Lamb chop Fiqa

Alhamdulillah the lamb chops Fiqa got the thumbs up from hubby and the children. Hubby said it goes well with the rice 🙂

So this recipe is going into my keeper collection 😉

Lamb chop Fiqa

Ingredients:
1.5 kg of lamb chops (can alsu sub with either chickens or beef)
1 cup of blended onions
1 tbsp of blended ginger
1/2 tbsp of blended garlic

3 tbsp of coriander seeds
2 tbsp of fennel seeds
2 tbsp of cumin seeds

15 red chillies
1 tsp of garam masala
5 small tomatoes – quartered
1 cup of mint leaves
1 cup of coriander leaves
2 pcs of screwpines leaves (tie in a knot)
1 cup of yogurt
15 almonds (blended)
3 cardamon seeds
3 star anise
1 inch of cinnamon stick
3 tbsp of tomato puree
2 red chillies (split halfway only)
2 green chilies (split halfway only)
4 cups of water
enough oil for frying
salt to taste

Method:
– Saute the 15 red chilies with a little oil and then blended with the coriander seeds, fennel seeds and cumin seeds.
– In either a medium or big pot, heat oil and saute the screwpine leaves till fragrant.
– Add in the cardamon seeds, anise stars and cinnamon sticks. Stir for a few minutes before adding the blended onions, ginger and garlic. Fry them till fragrant
– Add in the blended chillies with the spices. Stir and fry for another 10 mins.
– Add in tomatoes, mint leaves, coriander leaves and salt to taste. Stir well.
– Add in the blended almonds and yogurt, red and green chillies and tomato puree. Mix well,
– Add in the lamb chops and water. Stir well and let it simmer till the lamb chops are cooked and tender. Make sure the fire is medium low.
– Once lamb chops are tender and the gravy has thickens slightly, off the fire.
– Serve with either rice or french loaves.

Sabsuka Busu

Today we are having young visitors over to our abode. Friends of my eldest and my youngest daughters respectively …. in total about 25 of them. So in their honour, I decided to cook Sabsuka and Bee Hoon Tom Yam.

Below is my version of Sabsuka …. Origin from the Arab country, this dish is tasty and we would usually either accompanied it with white bread or french loaves. Just need to dip it and yummmsss… 🙂

Sabsuka

Sabsuka Busu

Ingredients:
1 kg of minced meat – fry without oil till cooked, put aside
2 onions – thinly sliced
3 onions – diced
5 tomatoes – diced
2 stalks of coriander leaves – chopped
1/2 cup of mint leaves
1 small bottle of tomato sauce (Maggi brand)
1/2 bottle of chili sauce (Maggi brand)
1 medium size can of tomato puree
2 cans of baked beans
4-5 cups of water
1 cup of fried shallots (bawang goreng)
1 packet of mixed vegetables
enough oil for frying
salt and sugar to taste

Note: original recipe requires 3 tbsp of ghee … I omit and just use vegetable oil instead.

Blended ingredients:
12-15 stalks of dried chillies
6 garlics
2 inch ginger
4 onions
1 tsp of fennel seeds
2 tbsp of assorted mixed spices (powdered)
2-3 tbsp of black pepper
2 tbsp of white pepper

Method:
– Heat oil in a big pot.
– Saute sliced onions for a few minutes.
– Pour in the blended ingredients, and fry till fragrant.
– Add in tomato puree, tomato sauce and chili sauce. Sitr well and add salt and sugar to taste.
– Add in the minced meat, diced tomatoes, diced onions, baked beans, mixed vegetables and enough water (must not be too watery)
– Let it boil and simmer with a medium fire.
– Finally, add in coriander and mint leaves. Stir and add in the fried shallots (bawang goreng).
– Stir well and after 3-5 minutes, off fire.

To serve:
Option One: Scoop the Sabsuka on a dish bowl and serve with bread/french loaves.
Option Two: Scoope the Sabsuka on a baking dish, add a few eggs on top and baked in the over for about 8-10 mins before serving with bread/french loaves.

Enjoy! 🙂

Morrocon Meatballs

Morrocon Meatballs

This dish … is good.. really good. The original recipe was from a fellow blogger but I’m sorry to say that I can’t remember which blogger. There are so many versions of this dish and finally I decided on this particular recipe. It’s simple enough but I have to admit that in the end, I did the dish according to my convenience.

For instance, I opt not to use parsley, just use coriander leaves and I used ground mixed spices instead of just cumin.

So this is my version on Morrocon Meatballs.

Ingredients to marinade the beef/lamb:
900 g of minced beef (or lamb)
2 tbsp of ground mixed spices
3 tbsp of paprika
salt and pepper
chopped coriander leaves
1 big onion finely chopped
1 egg

Method:
Mix all ingredients together. Shape into round balls and pop into the oven for about 25 mins at 180 degree C. You can drizzle some olive oil before you can place it in the oven. Alternately, you can fry the meatballs but I prefer mine to be baked.

Ingredients for the sauce:
1 bunch of coriander leaves – chopped
2 big fresh tomatoes – diced
2 tbsp of blended garlic
1 tbsp of blended ginger
1 tbsp of ground mixed spices
3 tbsp of paprika
1 tsp of tumeric powder
salt and pepper to taste
oil

Other ingredients:
1 small can of tomato paste
1-2 cups of water
2 eggs – lightly whisk in a bowl
Sugar to taste (optional)

Method:
Pour a little oil into a medium size pot. Add the ingredients for the sauce. Stir for about 2 minutes and add the tomato paste and the water. Add salt and sugar to taste if need to. Stir and allow to simmer for about 10 minutes. Add the baked meatballs and again allow to simmer for another 8-10 mins. Add the eggs and stir. After 5 mins or so, off the fire and it’s ready to be serve.

My family ate it today for breakfast with ketupat palas (glutinous rice cake), serunding, and sambal goreng.

Salaam Eid Al-Adha everyone!

Spicy Beef Stew

Spicy Beef Stew

For some reason, I felt like eating spicy beef stew, maybe its because I have not been feeling for the last few days and so after work, I went to the supermarket and bought the ingredients for the stew.

Around 8 pm, I started cooking it and by 10.45 pm its ready.  My husband was the first to eat it and he loved it!

As for me, I’ve decided to pack for my lunch tomorrow and the stew will be my main dish 😉

This stew is sort of a fusion between the western style beef stew and Malay style. I combine the best of both worlds that works for me and it is best eaten with toasted french loaf 🙂

Spicy Beef Stew

Ingredients:
1.5 kg of either beef chunks, ribs or oxtail
4 big potatoes – quartered
2 carrots – halved and cut into 2 inch in length
3 celery – cut
3 tomatoes – seeded and cut into cubes
1 stalk coriander leaves
1 dried bay leaf
2 tbsp of tomato paste
1 tsp of mixed spices
1-2 tbsp of corn flour, mix with a little water  (I used only 1 tbsp cos I prefer a less thick stew consistency)
Salt, sugar and black pepper to taste
water
cooking or olive oil

Blended ingredients:
10 dried chillies, soak in hot water, once soften, wash and drain
3 big onions
6 garlics
2 inch of ginger
(All these blend together)


Method:
– Wash the beef chunks/ribs/oxtail and drain.
– In a medium size pot, fill slightly above half of the pot with water and let it boil in a medium fire.
– Add in the beef chunks/ribs/oxtail. From time to time, skim off any excess oil or residue from the beef. Leave it to boil till it is half soften.
– In a small wok or saucepan, heat up with a little oil and fry the potatoes, carrots and celeries till slightly browned. Add to the pot.
– Next, using the same wok/saucepan, fry the blended ingredients. Stir often and fry till it is fragrant.
– Then add the mixed spices, bay leaf and tomato paste. Stir well.
– Add the black pepper, salt and sugar to taste.
– Finally off the fire and add the whole thing to the pot. Stir well.
– Then add the tomatoes and corn flour mixture. Stir well and close the pot with a lid over a small fire. Let it simmer for another hour or till meat becomes really soft.
– Check on the pot every 15 mins.
– Once the meat has soften well, add the coriander leaves, stir and taste it. Adjust the amount of salt and sugar accordingly.
– You can let it simmer for another 5 mins before you off the fire.
– Serve hot with sliced french loaves.

Busu’s Spicy Beef Stew … 🙂

 

Chili Con Carne

My niece and I cooked this yesterday. Simply delicious! Everyone … all 12 of us unanimously agreed that it was delicious!

chili con_plate

The recipe was given by my friend’s niece.

Chili Con Carne

Chili Con

Ingredients :

3 tbsp olive oil
3 cloves of garlics – minced
2 onions – minced
1 carrot – diced
1 celery – sliced thinly
900 g – minced meat
1 tbsp – assorted mixed spices
1 tbsp chili powder
1 can of tomato (stewed)
1 tbsp of tomato sauce
4 cups of beef stock (I used 1 ½ Knorr Beef Cube)
2 bunch of coriander leaves – minced
1 can of baked beans
1 bay leaf
3 green chili – sliced thinly
2 tsp sugar
Salt and black pepper to taste

chili con_ingred

Method :

Pour the olive oil on a big pot. Saute the garlics and onions for about 5 mins.
Add in the carrots, celery and minced meat. Stir well.
Then add in the assorted mixed spice and chili powder. Stir.
Next, add in the beef stock, tomato, coriander leaves, baked beans, bay leaf and green chili.
Stir and leave it to simmer for about half an hour or still it thickens.
Add in the salt, black pepper and sugar.

To serve:
1st option : You can just serve it as it is with French loaves or
2nd option : You can fill it into a baking dish, top with a few eggs and baked it in the oven before serving with the French loaves. (my family did this method and we love it!)

Lamb Chop Jamilah

A recipe shared by one of my cousin and has been in our family for many years now.

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Lamb Chop Jamilah

Wash and clean the lamb chop (about 2 kg) and then marinate it with (5 garlics and 1 inch ginger – blend together), squeeze the juice of 1 kaffir lime and add enough (up to your preference) chilli powder.  Mix these ingredients well with the lamb chops and leave it to marinate for a whole night in the fridge.

3 big onions – sliced thinly
4 green chillies – sliced
2 tomatoes – sliced into 6 parts each
1 stalk of coriander leaves – chopped
1 stalk of mint leaves – pluck the leaves and wash clean
1 small box of coconut milk (Santan Kara)

How to cook it?

Heat a wok with a small fire. Add a bit of oil, then add the lamb chops together with a bit of water.
After 15 mins, add the other ingredients, add salt to taste.  Can add more water if its too dry. Finally, add the coconut milk.
Leave the lamb chops to cook till the meat softens. Once the meat has become tender, off  the fire and ready to be serve with white rice.

Sambal Goreng Kicap

Another version of a dish from Java.  The usual Sambal Goreng would use coconut milk and so the colour would be reddish (due to the grounded spices and chillies) but this time round, I tried my hand at this new version … well to me it’s a new version because I have never ate it before nor cook it and even heard of it till a friend introduced it to me few years ago. The colour is dark thanks to the black soya sauce.

This is much simpler to cook and taste great too. My eldest daughter simply love this dish as do I.

To make the dish look attractive, you can always add slices of red chilies but I chose not to this time round.

 

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Here’s the recipe, but I’m sorry to say I do not have the actual amount or measurement for the ingredients. It’s all cook based on estimation as usual 🙂

Ingredients to be blended together:

Onions, shallots, fresh tumeric (can also use powdered ones), ginger, galangal and birds-eye chillies.

 

Other ingredients :

lemongrass – cut into half lengthwise

belacan (shrimp paste) & tamarind juice – mix together

sweet black soya sauce

white pepper

tempeh – cut into small pieces and fried separately and put aside  (for definitions on tempeh please click here)

paru (beef lungs) – boiled and cut into cubes, fried separately and put aside

 

Method :

Fried the blended ingredients till fragrant together with the lemongrass.

Add in the tamarind/belacan juice and the fried tempeh and beef lungs

Then add in the sweet black soya sauce and a bit of water (the whole liquid from the ingredients must not exceed the level of tempeh and paru)

Leave it to simmer for about 5-10 mins.

Finally, sprinkle some white pepper and stir well.

 

Note : There’s no need to add salt or sugar because the sweet black soya sauce makes the taste sufficient without them.  Though of course different people different tastebud so if you want can always add a bit.

 

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Rawon

Rawon, a favourite of our family … it’s a dish originated from East Java, Indonesia, a beef black soup. The soup is black in colour thanks to the “buah keluak” or black nuts (Pangeum edule, fruits of kepayang tree).

Today, our family will be having this dish together with few other dishes over at my 3rd sister’s house.  Our 2nd iftar (breaking fast) together but this time there are more of us since the rest of the extended family will also be there tonight.

Rawon

Here’s the recipe for Rawon.

Ingredients :

200 g of beef stripes or tetelan
3 onions
2 garlic
1 inch ginger
1 lemongrass
2 inch galangal – peeled the skin and crush it lightly
1 pkt of peeled black nut (buah keluak) – soak in hot water under soften
6 dried chillies – cut into small pieces and soak
1 tbsp of meat curry powder
2-3 pcs of kaffir lime leaves
6 stalks of long beans – cut into matchstick size
salt to taste
a little oil for frying

Method :

1) Pour water into a medium size pot (pour until reach half of the pot).  Leave it to boil.  Once boil, add in the beef stripes (tetelan) and continue boiling under the meat are tender.

2) Meanwhile, blend these ingredients together, onion, garlic, ginger, lemongrass, buah keluak and chillies.

3) Take a frying pan, and pour a little oil.  Fry the blended ingredients together with the curry powder, kaffir lime leaves and galangal.  Fry till fragrant. Off the fire.

4) Once the meat are tender, pour the fried ingredients into the pot.  Stir and pour more water if needed.

5) Add the long beans and salt to taste.

6) Ready to serve with hot rice and sambal belacan with fried tempeh.

Dalcha

Dalcha … a dish of Indian origin but it has been adopted by the Malays for decades. Lving in a multi-racial society has made our food culture more interesting and widen our food knowledge and choices.   Over the years, most of us has developed a taste for other ethnics foods and with these come a culture of food exchange, which give more choices to all of us when it comes to food.

It is a dish that requires chana dhal, mutton or beef and tamarind juice. I don’t cook this often but when I do, it is usually done in a big pot. Any remainders will be kept in the fridge for breakfast.  Normally, our family would either eat this dish accompanied by rice, salted fish and sambal belacan (a spicy Malay condiment).  But there are times we would eat this dish with french loaves. Yumss!!

To cook dalcha, I need these ingredients :

1 kg of ox ribs or goat ribs (rusuk lembu atau kambing) – washed clean and boil in water till tender. I would usually skim the top for excess oil from the ribs.

1 bowl of chana dal – soak for a while or can just wash clean and boil together with the ribs after the ribs are semi-tender.  These 2 ingredients must be boil till soften before adding the other ingredients.

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– 1 Onions, 2 tomatoes, 1 lemongrass, 1 red and green chillies each, 2 screw pine leaves, 1 cinnamon stick and 2 cloves (top-left pic)

– 2 packets of spice mix powder for dalcha (Kak Zah’s brand)

– 1 bowl of blended onions (3), garlics (3) and ginger (2 cm)

– 3 stalks of coriander leaves (cut about 2-3 cm lengthwise)

While waiting for the ribs and dal to be tender, take a small wok, heat up some oil, then fry the slices onions together with the lemongrass, screw pine leaves, cinnamon and cloves. Fry for about 5-8 mins.  Next, pour in the blended ingredients, stir and then add in the mix powder for dalcha. Stir and let it fry for about 8-10 mins.  Keep stirring so that the paste do not stick to the wok. Once it has become fragrant, off the fire. Leave it aside.

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– 2 carrots, 5 potatoes, 1 brinjal, cut as shown in top pic

– 6-8 long beans (as shown in bottom left pic)

– 2 small packets of Santan Kara (coconut milk) or pour 2 ladle full of coconut milk

– 1 bowl of tamarind juice (pic not available) + enough water

– salt to taste

Back to the pot of ribs and dal … once the ribs are tender, add in the carrots and potatoes.  Add water if necessary but not too much cos later will add tamarind juice to the pot.

Once carrots and potatoes are tender, add the dalcha spice paste from the wok just now, add in the brinjal, after 5 mins add in the long beans. Then pour the tamarind juice, coconut milk, salt to taste, cut red and green chillies, tomatoes and coriander leaves.  Stir and let it simmer for a while. Then off the fire and its ready to be serve.

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The cooked Dalcha ….  🙂