Spiced Braised Beef

Spiced Braised Beef

Ingredients

  • 500gm Beef slice with bone (wash and clean)
  • 2 tablespoon Dried coconut
  • 2 cups Coconut cream
  • 2 tablespoon Brown sugar
  • 2 pc Dried tamarind
  • 300ml Cooking oil
  • ½ tablespoon Salt
  • 2 cm Cinnamon stick
  • 3 pc Cloves
  • 2 pc Star anise
  • 3 pc Cardamom seeds

Blended Items

  • 300gm Dried chili paste
  • 1 tablespoon Beef curry powder
  • 2 tablespoon Curry powder
  • 7 pc Red onions
  • 1 pc Big onion
  • 3 pc Garlic
  • 3 cm Ginger
  • 2 cm Galangal

Method

  1. In a pot, heat the oil and fry all the spices (cinnamon, cardamom, cloves and star anise) until fragrant.
  2. Pour in the blended items and fry until fragrant and cooked.
  3. Add the beef and fry together adding in a little cold water after 10 minutes.
  4. When you see oil coming to the surface add the dried coconut, coconut cream, brown sugar and continue to fry until it’s mixed well.
  5. Let it simmer and add the dried tamarind letting it simmer until the beef is nice and tender
  6. When the sauce becomes thick it’s ready to serve.

Notes

Chef Bob has made a dish here that is so easy to make it’s not even funny. This dish cooks on its own and is great served with any kind of rice or crispy bread. Well done yet again chef to help us cook great and simple food at home.

Happy Cooking!

Quick Roast Beef Salad

Quick roast beef salad

Ingredients:

250 gm Sirloin steak seasoned with salt & pepper and grilled to your desired doneness.

Dressing:

  • 1 pc Red chili, de-seeded, julienne
  • 1 pc Bird eye chili chopped, optional if you like spicier, can add more
  • 1 pc Shallot, slice thinly
  • 1 pc Tomato, remove seed, julienne
  • 3 sprig Coriander leaf, coarsely chopped
  • 2 tblsp Juice from lime
  • 3 tblsp Thai Chili Sauce, can be found at any Asian shops
  • Salt to taste

Preparation:

  1. Grill the beef to your desired doneness; leave it to rest for 10 minutes.
  2. Then slice it, put in a bowl and mix with all the ingredients.
  3. You may add sliced green peppers or any other vegetables that you like.

Notes:

Chef Kasdi our resident chef has made an incredibly simple salad here that looks so good you would not believe how easy it is to make. The salad should be mixed only when you are ready to serve the dish. Even leftover roast beef from Sunday’s roast dinner would be brilliant for this salad the following day.

Happy Cooking!

Gulab Jamun-Malaysian gold leaf dessert

gulab jamun

Ingredients

Gulab Jamun

  • Sugar Syrup
  • 3 cups Sugar
  • 2 cups Water
  • ½ tsp Lime Juice
  • ½ tablespoon of Rose water or Vanilla Extract

Gulab Jamun Balls

  • 1 cup Pancake Mix
  • 2 cups Dry Milk Powder
  • ¼ Cup Butter slightly melted
  • 2 tablespoons of Milk
  • ½ tsp Cardamom powder
  • 2 liter Cooking Oil (for frying)

Garnish

  • Pistachio Nuts Chopped
  • Gold Flakes or gold paper

Method

  1. In a pot add the sugar, water, lime juice and bring the mixture to a boil. Cook until all the sugar is dissolved. Turn off the heat and then add the rose water.
  2. To make the balls, mix all the items and knead as a dough. The dough should be soft to hard but not sticky.  Roll your balls about 1" diameter. Let them rest for about 30 minutes to an hour. You may cover them with plastic film or a damp towel to avoid drying. This is important for the gluten to relax.
  3. The balls have to be fried in a low to medium heat. As you add the balls they will start to float in about 4-5 minutes. If they start to crack turn the heat down because if the oil is too hot, the balls will start cracking and spoil the presentation. If the balls do not float in seven minutes, increase the heat to ensure they rise to the top. The balls have to be fried on a LOW TO MEDIUM HEAT.
  4. When the balls are floating, use a skimmer to turn the balls ensuring that they are evenly and fully browned on all sides. It may take another 10 to 15 minutes to finish the cooking process.
  5. After they are brown place them in the warm sugar syrup. If the balls break or crack within three minutes, they are NOT done and should be cooked for another 5 minutes. If the balls for testing do not break apart or crack, remove the remaining balls and place them in the syrup too. Let them stay in the syrup for at least 2 hours.
  6. Garnish with chopped Pistachio nuts and Gold Flakes.

Special thanks to Chef Bob from Kanpei Restaurant & Bar for this wonderful Malaysian dessert that is definitely something different for us to try.

Happy Cooking!

Crab and Four Angle Bean Salad with bean sprouts

Beansprout & four angle salad with crabs

 

Ingredients:

  • 200 gm Bean sprouts
  • 100 gm Four angle beans or you may substitute with haricot vert
  • 3 nos Whole crabs, seasoned with salt, turmeric powder & pepper before grilling or frying

Dressing:

  • 2 no Red chili, de-seeded and cut in to small pieces
  • 1 no Birds eye chili, (more my be added if spicier is preferred
  • 1 stem Ginger flower or torch ginger flower
  • 3 tbsp Juice from limes
  • 3 tbsp Roasted desiccated coconut
  • ½ tsp Shrimp paste
  • Salt to taste

Method:

Place all the ingredients in a food processor except the roasted coconut, then coarsely grind. If you have an Asian pestle and mortar this can be used.

Presentation:

Slice the four angle beans; clean the bean sprouts and flush with running water, then strain. In a mixing bowl, place all the vegetables and dressing, mix well, adjust the seasoning.

Serve with the crab or any seafood you desire.

Notes:

Chef Kasdi has proven here that simplicity is definitely the key, anyone & I mean anyone can cook great food at home for their loved ones and we are proving this Smile

Happy Cooking!

Total Hits for the month of August 2010

We would like to thank all our readers and friends from the bottom of our hearts for breaking another monthly hits target on Chef’s Tales the blog.

Due to the growing strong support, we managed to get a total of 19, 693 for the month of August and the hits seem to be growing stronger by the day.

I guess we will have to increase the new posts to keep it even more interesting for our viewers 🙂

Again, sincere thanks.

Warm regards,

Mike, chef Kasdi, chef Bob and Philip