Simple Shortcut Rendang Daging (Dry Curry Beef) Recipe

Cooking beef rendang is really easy except the part where you have to cook the meat until it turned soft and keep on stirring the rendang so that it will not get burned. However, I have tried this shortcut simple method and the end result is the same as the conventional way of cooking it.

Ingredients
Beef chunk, 500 gms
Potato, 2 pcs, cut into four and boiled until soft
Adabi Premix rendang curry powder, 1 packet mixed with water to make a paste
Shallots, 5 pcs
Serai (lemongrass), 2 stalks
Daun Kunyit (optional), 1 pc
Kaffir lime leaves (limau purut), 5 pcs, cut into thin strips
Dark soya sauce, 1/2 teaspoon
Kerisik (toasted grated coconut), 5 tablespoons
Tamarind juice, 1/2 cup
Salt to taste
Sugar to taste
Vegetable oil

Put shallots, serai and daun kunyit in a blender. Blend until they are fine. Pour some vegetable oil in wok and saute the blended ingredients until fragrant. Add in the rendang paste. Stir fry for a short while. Add in the beef, kaffir lime leaves and kerisik. Pour in the tamarind juice and dark soya sauce. Add a little water and put the rendang into a crock pot (slow cooker). Cook it overnight until the beef is soft. Pour the rendang into a wok, add salt and sugar to taste. Stir fry until the rendang is a little dry. Add in the cooked potatoes. Serve with nasi lemak (coconut milk rice) or with plain rice.

Indonesian Beef Ball Bakso Soup and Noodles Recipe

Bakso is a kind of Indonesian beef balls that are eaten with beef noodles soup. Sometimes wantans are added into this wonderful dish as well. I made some beef balls (bakso) for my beef noodles and used some of them for my spaghetti as well. Huh, talk about killing 2 birds with one stone! LOL!

Ingredients

Minced beef, 500 gms

Corn flour, 5 teaspoons

Pepper, to taste

Garlic, 5 pcs, chopped finely

Salt to taste For soup

Water 8 bowls

Beef bones, 500 gms

Shallots, 5 pcs, sliced thinly and deep fried until crispy

Daun soup (Chinese celery), 3 stalks, chopped

Soya sauce, 2 tablespoons

Salt to taste

Mix all beef ball ingredients together. Make the mixture into bite sizes balls. Put some water in a pot and bring to a boil. Boil the beef balls for a short while or until they are thoroughly cooked. Put aside and use it to garnish the beef noodles. Pour the water for making the soup in a pot. Turn on the heat and put in the beef bones when the water starts to boil. Boil for around 45 minutes to 1 hour. Add soya sauce and salt to taste. Put in the daun soup and shallots. You can eat the soup and meatballs (bakso) with mee (egg noodles) , bihun (rice vermicelli) or kueh teow (flat rice noodles).

Quickie Beef Noodles Recipe

There are many versions of beef noodle recipes. I combined the local style and Vietnamese style to come out with this quickie beef noodle for my kids to eat for supper. The soup for Vietnamese style beef noodles uses nampla (fish sauce) and has milder spices aroma than our local ones. I use wantan noodles instead of normal yellow noodles because of the former springy texture. There is one very old hawker selling beef noodles at night in Jalan Alor, near to the Corona Inn and he uses wantan noodles for this dish.

Ingredients (for one serving)
Wanton noodles, 1 serving, blanched in hot water

Soup
Beef slices, 8 pcs
Star Anise, 2 pcs
Ginger, 1 pc, crushed
Onions, 1 pc, cut into four
Celery, 1 stalk, cut into slices
Nampla (fish sauce), 1 teaspoon (optional)
Salt to taste
Light soya sauce, 2 table spoons
Dark soya sauce, a few drops
Pepper, a dash or more if you want it to be spicier
Sugar, ½ teaspoon
Water, 3 rice bowls (it would be better if you use beef stock soup)

Garnish
Cilantro, a few sprigs
Basil, 5 leaves (note, I did not use basil and cilantro to garnish my dish in the picture)
Taugeh (bean sprout), ½ cup blanched with hot water

Bring soup to a boil. Add in star anise and ginger. Boil for at least 20 minutes, and then add in the beef slices, onions and celery. Put in the nampla, light soya sauce, dark soya sauce, sugar and salt to taste. Pour the soup over the wanton noodles and garnish with all the garnishing ingredients. Taste great with chilli padi (bird eye chilli) or spicy sour chilli sauce!

Chinese Style Beef Steak for Breakfast!

I cooked this Chinese style beef steak for my son so that he can enjoy a good breakfast before going to school. Sometime he has to stay back quite late in school for extra curricular activities and I guess it is good for him to start the day right with a heavy breakfast with lots of protein. I marinated the meat the night before and it takes just 20 minutes to prepare this breakfast for him. In order to add some carbohydrates, I fried some potato wedges as a side dish for him. I used the leftover marinate to make the sauce so that it will not go to waste. To do that just adds butter and make the sauce thick by adding corn flour mix with water. Here is my recipe for Chinese Style Beef Steak.

Ingredients
Beef cuts, tenderloin would be great

Marinate
Light soya sauce, 2 table spoons
Worcestershire sauce, 1 teaspoon
Oregano, ½ teaspoon
Thyme, 1 teaspoon
Cinnamon, ½ teaspoon
Pepper, to taste
Salt to taste
Corn Flour, 1 teaspoon
Lemon juice from ¼ lemon

Sauce
Use the leftover marinate, add some butter and thicken with corn flour mix with water. You can also add onions to this sauce. Marinate the beef overnight or for at least 1 hour. Put some olive oil in frying pan and fry the beef steak to either medium rare or well done. I prefer it to be well done as I am not used to eat medium rare steak. Pour the sauce on the steak and served with fresh green salads and potato wedges.

Related Post 1) http://peteformation.blogspot.com/2009/07/hainanese-style-chicken-chop-recipe.html

Hakka Namyee (Fermented Bean curd) Beef/Lamb Recipe

This famous Hakka dish is normally cooked using lamb but I decided to try it out using beef instead. It turned out ok, but I think Hakka Namyee lamb still taste better. I bought 300gms of topside beef from Tesco stores in Mutiara Rini and cut it into large chunks. The beef is a bit tough and I have to let it simmer for a while in the pot to soften it!

Ingredients

Beef, 300gms (I recomend that you use lamb, it taste nicer!)

Cinnamon, 1 stick

Dried chilli, 2 pcs

Dried Bean curd strips, 2 pcs, soak in water to soften, cut into 2 inches length

Sweet Snow Peas, 5 pcs

Carrot, 1 pc, cut into small chunks

Namyee (preserved bean curd), 1 pc

Garlic, 3pcs Salt to taste

Rice wine, 1 table spoon.

Heat up 1 table spoon of oil in wok and sautéed garlic until fragrant. Then add in the beef and stir fry until it caramelized. Add two bowls of water. Then add in the cinnamon, dried chillies, bean curd strips, rice wine and namyee. Let it simmer until the beef is soft. Put in the snow peas and carrot. Add some corn flour mixture in water to thicken the stew! Add salt to taste. Serve this dish in a clay pot.

PS : Lamb would taste better!

Puri With Beef Curry Rendang Tok Pete (LOL!)

Puri with beef rendang and a closed up picture of beef curry rendang

Puri is one of my favorite meals for breakfast. Puri is easily prepared using Atta Flour. Please refer to the the post in my vegetarian blog for Puri recipe, Vegetarian Puri – Indian Pancake . I normally would cook the curry for the puri one day before so that I will have time to fry the Puri in the morning. Then I can have hot and fresh Puri for my breakfast!

Ingredients
Beef Curry Recipe Rendang Curry Powder (Adabi), 1 packet
Beef chunks, 400gms
Potatoes, 3 pcs, remove skins and cut into large chunks
Cardamoms, 7 pcs
Serai(Lemongrass), 2 pcs, blend
Large Onions, 3 pcs, cut into fours
Garlic, 5 pcs, removes skins
Kaffir Lime (Limau Purut) Leaves, 5 pcs, cut into strips
Tamarind juice from ½ table spoon of tamarind paste
Salt and sugar to taste

Toasted Coconut (Optional)

Heat up 5 table spoons of oil in hot wok and sauteed onions and serai until fragrant. Add the curry powder and cardamoms. Stir fry for a short while and then add the tamarind juice. Put in the beef chunks. Then add water, salt, sugar and kaffir lime leaves. Simmer until the beef chunks are tender. Add the potatoes. Serve the curry with puri!

Curry Recipe Posts :

1) http://peteformation.blogspot.com/2009/05/papa-tan-instant-curry-paste.html

2) http://peteformation.blogspot.com/2008/09/simple-recipe-curry-chicken-without.html

Super Long........hey! What is that? & Pizza Recipe

My son got a shocked when he opened the food cover to have his breakfast. I have cooked a long Australian Beef sausage (nearly 4 feet in length, RM13.00) that I bought from Giant Kota Damansara the day before. Well, don’t let the looks deceive you. The sausage is very succulent, meaty and tasty. It was well marinated with spices. Anyway I have to coax him to eat it and after trying out a few pieces he liked the taste. Since the portion is quite big and my wife does not take beef, I used the leftover to make this delicious pizza. Here is the pizza recipe.

Pizza Dough Ingredients
250 gms of flour
½ teaspoon of dried yeast mixed with warm water and 1 teaspoon of sugar
Salt to taste

Toppings
Sausage, cut into thin slices
Pineapple, cut into small pieces
Onions, cut into slices
Cheese, amount to taste
Tomato Sauce
Frozen Vegetable mix, corn, carrot and green peas
Oregano, ½ table spoon

Pour the dried yeast water mixture on the flour and add salt. Knead the dough and let it rest for around 1 hour. Take the dough and roll it into the shape a ball. Use a rolling pin to flatten this dough to fit the shape of your baking plate. Apply a layer of tomato sauce on the dough. Arrange all the toppings on the pizza and bake in preheated oven for 20 minutes at 180Deg C. If the pizza is too dry after baking, just add more tomato sauce or barbecue sauce before serving.

My thin crust pizza!

Related Post 1) http://veganformation.blogspot.com/2009/06/spicy-thin-crust-vegetarian-tom-yam.html 2) http://peteformation.blogspot.com/2009/09/pizza-for-50-students-teachers-day.html