Eetsmakelijk

Posts Tagged ‘beef’

I was able to find Asian aubergines (that’s how we call eggplants in Netherlands) from our local supermarket, 3 pieces. I like local aubergines only they’re too big and (a bit) less tasty for this recipe. Asian aubergines are finer, smaller in size and packed with taste! Perfect size for this Relleno recipe.

My grandmother (who was a really really good cook!) would fry this using bananaleaves to make sure they come out well rounded, not broken. Though banana leaves are available in some Asian stores out here, I opted to do it my way, that was without any leaf.

This was also the first time that I documented everything while making a recipe. I even made videos, geez! Never done that before. I quite enjoyed it, but I don’t think I’ll ever do that again, too much work

Ingredients:

• 300 g minced beef
• 1 med. carrot, finely sliced
• 100 g green peas
• 100 g raisins
• 1 med. onion, finely sliced
• 1 tbsp. oyster sauce
• 1 bit of fish sauce or salt
• pepper
• few cilantro leaves, chopped (I wanted a bit of Thai touch )
• 3 aubergines about 150g-200g/piece
• oil for sauteeing

Method:

You need to grill the aubergines in order to remove the skin. I first didn’t want to use the cooktop so I instead played with my tiny torch

I ran out of butane! So cooktop was the answer. And you know what, it’s really  more practical and faster to use. Hear the sound of the steam coming out? That’s one way to know if the aubergine is cooked. Another way is to pinch the body, it should be soft, limpy.

Set aside to cool. Afterwards remove the skin which by now is like paper, would peel off easily.

Saute the ingredients except for eggs. In a bowl break eggs (really up to you how many) and beat them. I used 3 pieces for the smaller aubergine and 4 for the larger ones. Place one aubergine and scoop 2-3 tbsp. of the beef mixture into the bowl of eggs.

Gently mix not to break the aubergine.

I used a non stick pan which was has the perfect diameter (small) to hold the omelette at the center.

Done! If I may borrow my sister’s reaction when she saw my rellenong talong : “perfect ang lu2 mo te” ‘you cooked it perfectly, sis’. I value what she’s said because she, like my grandmother is one good cook!

In the Philippines my siblings and I grew up using banana ketchup as sauce for this. Tomato sauce is also nice, some people like to have this with soya sauce with calamansi (tiny lemon) juice. I ate mine with sweet-chilli-sauce.

Goes great with cooked pandan rice. Eetsmakelijk!

Christmas Eve dinner was easy last year. Easy or I should say easier because I only prepared a 3-meal course rather than the usual 5. This is what we had for the 2nd course (main).

I was lucky enough to have found a 4-piece pack of beautiful Argentine beef for this Gordon Ramsey recipe. Got it from his ‘Secrets’ book p. 73. By the way, this book has got star awards from users (see Amazon.com)

Both my husband and I aren’t really fond of steaks. But I’ll surely prepare this recipe again because it’s just glorious! So far, Gordon Ramsey hasn’t let me down…4 stars to you Gordon

What you need: serves 4

*original ingredients and my alteration, see *Notes*

• 1 shallot, finely chopped
• 1 garlic clove, crushed (I used a young Chinese garlic head)
• 4 tbsp olive oil
• 100 g wildmushrooms (such as ceps, girolles, blewits, morels) trimmed and finely chopped. *Note: I was able to find only girolles that day and it was perfectly fine even if you use one sort of mushroom)
• 100 g chestnut mushroom, chopped (did not use)
• 2 tbsp white wine. * Note: I used Alsace Pinot *
• 1 tbsp each finely chopped parsley, chervil and chives *Note: this was sans chives, local grocer ran out*
• 4 tbsp double cream’1 large egg yolk
• 4 fillet steaks, about 180g each/4 cm high *Note: my steaks were irregular in shape, so don’t panic*
• 2 tbsp freshly grated Parmesan cheese
• sea salt and ground black pepper Read the rest of this entry »

The combination of coconut milk and freshly ground peanuts in the sauce was so good I could have just eaten it with rice to fill me up. But what would I do with a bunch of beef balls, play pingpong with them?

How’s that for an intro? NO? Okay, I’m just funning with you my dear readers. All 2 of you *wink* Thank you for your support all these years. Okaaay, what’s wrong with me? Let me get down to business!!

A very easy and tasty Thai recipe which I got from my old Thai cookbook: Thai Cooking Class

Penang Beef Balls (Penang Nua)

Ingredients:

• 500 g  beef. I minced my own beef to control the fat, so this was quite lean
• 60g flour
• 3 tbsp vegetable oil
• 2 tbsp red curry paste (commercial)
• 400 ml coconut milk (I used canned)
• 1 1/2 tbsp fish sauce
• 2 tbsp ground peanuts (I ground my own peanuts)
• 1 tbsp sugar or 60 g panucha , the latter I prefer to use preparing food with thai curry paste

Shape beef mince into small round balls about 2.5 cm (1 inch) in diameter. Roll balls in flour, dust off excess. Heat oil in a wok and fry beef balls until brown, tilting and rocking your wok (be very careful) so balls fry evenly. Remove and set aside on absorbent kitchen paper.

In remaining oil stir fry red curry paste for 2-3 minutes over low heat to prevent sticking. Stir in coconut milk. Add fish sauce, peanut and sugar (or panucha) taste if you need to adjust the taste.

Return beef balls to sauce and simmer for about 5 minutes. If you have chopped basil or coriander just use it for garnishing.

Enjoy and Eet Smakelijk!