Hingpit


Beef with Green Pepper (Capsicum)
30 January 2011, 2:43 pm
Filed under: Beef

This is the easiest beef recipe I have prepared, so far. Instead of just green capsicum, I combined the yellow and red capsicums for colour. The recipe is adapted from The Best of Food Magazine bought in Manila years ago.

Ingredients:
½ kilo sirloin steak (porterhouse steak) – ½ inch thick
¼ cup cooking oil
1 cup water
1 medium onion, cut into ¼ inch slices
½ teaspoon garlic salt
½ teaspoon sliced ginger
1 medium green, yellow and red bell capsicum, cut into ¾ inch strips
1 tablespoon cornstarch
2 tablespoons sugar
2 tablespoons soy sauce
2 medium tomatoes, cut into wedges

Procedure:
Cut meat into one-inch strips
Heat oil in a large skillet
Brown meat in oil, turning frequently about 2-3 minutes
In a bowl combine water, onion, garlic salt, and ginger
Stir into skillet and bring to a simmer
Let simmer around 5 minutes then add capsicum strips
Blend cornstarch, sugar and soy sauce until smooth
Pour into meat mixture
Add tomatoes

Cover and cook over low heat until tomatoes are heated through, about two minutes.
Serve warm with rice.



Malaysian Beef Rendang
6 February 2010, 8:53 pm
Filed under: Beef

This recipe is not too spicy and taste just right for my palate.

Beef Rending
by: Women’s Weekly, Malaysian favourites

Ingredients:
2 medium red onion, chopped finely
4 cloves garlic, peeled
4 fresh red thai chillies
4cm piece fresh ginger, grated
5cm stick fresh lemon grass, chopped finely
1 teaspoon ground turmeric
2 teaspoons ground coriander
1 2/3 cups (410 ml) coconut milk
1 kg beef blade steak, cut into 3 cm cubes
1 cinnamon stick
1 tablespoon thick tamarind concentrate
8 curry leaves
1 teaspoon sugar

Procedure:
Blend or process onion, garlic, chillies, ginger, lemon grass, turmeric and coriander with ½ cup of the coconut milk until smooth. See note (my method)
Combine beef, coconut mixture, remaining coconut milk, cinnamon stick, tamarind concentrate and curry leaves in large saucepan
Simmer uncovered, about 1 ½ hours, stirring occasionally, or until beef is tender
Add sugar; cook stirring, about 15 minutes or until beef is dark and most of the sauce has evaporated.

Note: Cleaning the blender is too much of a hassle.
Heat oil in a pan and sauté garlic, onion chillies, ginger, lemon grass, turmeric and coriander until well mixed.



Lemon Grass Beef with Vermicelli Salad
9 September 2009, 9:08 pm
Filed under: Beef, Food, Salad

*adapted from The Complete Book of Modern Asian, by The Australian Women’s Weekly

Ingredients:
Porterhouse steak
Lemon grass, finely chopped
2 tbsp soy sauce
1 tbsp brown sugar
2 tbsp vegetable oil
70 g vermicelli noodles
2 lebanese cucumbers, seeded, sliced thinly
1 cup bean sprouts
1 cup fresh coriander leaves
1 cup fresh mint leaves
1 large carrot, grated coarsely
1 large butter lettuce, trimmed, leaves separated

Sweet and Sour Dressing
¼ cup hot water
2 tbsp fish sauce
1tbsp brown sugar
2 tbsp lime juice
2 fresh small red chillies, chopped finely
1 clove garlic

Procedure:
Place ingredients for sweet and sour dressing in screw-top jar; shake well
Combine beef, lemon grass, sauce, sugar and oil in medium bowl
Place noodles in medium heatproof bowl; cover with boiling water.  Stand until just tender; drain.  Rinse under cold water; Drain
Place noodles in large bowl with cucumber, sprouts, herbs, carrot and 2 tbsp of the dressing; toss gently to combine
Cook beef, both sides, on heated oiled grill plate (or grill or barbecue) until cooked as desired.  Cover; stand 5 minutes, slice thinly
Top lettuce with salad; serve with beef, drizzled with remaining dressing.

Beef with vermicelli saladSweet_Sour dressingTop lettuce with salad



T-bone Steak and Mashed Potato
22 August 2009, 7:40 pm
Filed under: Beef, Cooking, Family

My 15-year old daughter and I like T-bone steak better – not that we are experts but Hubby and I have been trying different beef steak cuts every now and then. Hubby favours either the rib-eye or porterhouse cuts. On the odd occasion, Hubby agrees to dine out at a 5 Star Hotel just to order steak. As we seldom dine out, the decision on which steak house / restaurant to go for steak is often influenced by relatives and officemates advice on whether the establishment is child-friendly. The hazard of taking two strong-willed kids is extremely high – to other diners.

Lunch today is T-bone steak, mashed potato with my homemade gravy and beef soup.

steak&vegbeefsoup