Traditional Beef Casserole

Hello.. I have finally done with all my wedding related stuff and I am ready to start blogging again. Lets start with a post of Traditional Beef Casserole.

Ingredients:

1 kg chuck steak, cut into 3cm cubes
2 tablespoon season flour (I seasoned plain flour with salt and pepper to taste)
6 teaspoon olive oil
1 medium brown onion, chopped
2 medium carrot, halves and sliced thickly
2 celery stalks, trimmed, sliced thickly
3 garlic gloves, crushed
1 bouquet garni
1 cup red wine
1 cup beef stock (I used salt-reduced)
400g diced tomatoes
salt, pepper and sugar to taste


Methods:

1. Preheat oven to 160 degree Celsius (140 degree Celsius fan forced). 
2. Toss beef in seasoned flour until well coated; shake away excess flour.
3. Heat 2 teaspoons of olive oil over medium high heat in a large casserole pot. Cook the beef in two batches. Add another 2 teaspoons of olive oil for second batch. Remove beef from pot.
4. Add remaining 2 teaspoons of olive oil and saute onion, carrot and leek for 2 minutes or until browned lightly.Add garlic, saute until garlic aromatic.
5. Add wine into the pot, stirring and bring to boil over medium high heat. Reduced wine for about half.
6. Return all the beef and any juices to the pot with the stock, tomatoes and bouquet garni, stir to combine and bring to boil. Cover and place in oven for 2 hours or until the beef tender.
7. Discard bouquet garni. Served casserole.

This traditional casserole can be served with bread, rice or mashed potatoes. 

Everything is in and ready to be boiled before it goes into oven, covered. 

Yummy.....

End results!!

 

Enjoy !!

Braised Pork with Mushroom

The name of this dish may sound common. But you will be blown away by the smell and flavour of this dish.

Ingredients:

• 500g pork belly, cut into bite size
• 15 dried shitake mushroom, soaked overnight and stemmed. Reserve the mushroom soaked liquid.
• 8 cloves garlics, crushed
• 2 cm ginger, sliced
• 2 tbsp oyster sauce
• 1 tbsp light soy sauce
• 3/4 tsp dark soy sauce
• 3 cups water (I use 1 1/2 cups of liquid reserve from mushroom soaked and 1 1/2 cups water)
• 3/4 tsp sugar or to taste
• 2 tsp sesame oil
• 1 tbsp shaoxing wine (or any Chinese cooking wine)
• salt to taste
• ground white pepper to taste
• 2 tsp cornflour + 1 tbsp water to thicken
• brocolli or bok choy or any other vegetables you prefer

Steps:

1. Heat oil in wok at medium high heat, add in ginger and garlic. Saute until fragrant. Then, add in mushroom and stir fry. 
2. Add in pork belly and stir fry until it is slightly brown.
3. Add in oyster sauce, light soy sauce and dark soy sauce. Mix well, add in water and sugar. Bring to boil and let in cook for 3 minutes.
4. Cover with lid, reduce to medium low heat and let it simmer for 45 minutes or until the meat are tender and the mushroom is soft. Check occasionally so that the water does not dries up.
5. Meanwhile, while waiting for the meat to cook till it's preferred texture,  bring a pot of water to boil. Add in some salt and blanch the broccoli for 2 minutes. Drain and put aside.
6. Once the meat is ready, add salt and pepper to taste. Mix well and mix in cornflour mixture. Then, bring to boil again. So that it thickens. 
7. Turn off heat and drizzle with sesame oil and shaoxing wine.
8. Dish out with the blanch broccoli. 

Rustic Russian Salad

What shall I say about this salad. This salad has a very appealing colour and you can expect the same for the taste (Sweet and short introduction isn't it?)

Ingredients:

• 8 medium potatoes
• 4 carrots, cut into 2-3cm chunks
• 300g green peas
• 1 tsp mustard (or to taste)
• 3/4 cup mayonnaise (or to taste)
• salt and pepper to taste

Steps:

1. Placed unpeeled POTATOES  into a large pot of cold water, bring to boil, cook potatoes for 8 to 10 minutes, then add the CARROTS and cook for further 5 minutes or until both potatoes and carrots are just cooked. Drain and cool. Once cool enough to handle, cut potatoes into 2-3cm chunks. 
2. Place GREEN PEAS into a large bowl, pour boiling water over and allow to blanch for 2-3 minutes, drain and refresh under cold water. 
3. Mix mayonaise, mustard, salt and pepper together until well combined. 
4. Put all the vegetables together in a bowl and fold through the dressing until combined. 
5. Season more with salt and pepper as desire and serve.

Scotch Eggs

So, I have to say I really like the scotch eggs. I am an egg lovers, anything got to do with eggs gets my vote. I wouldn't categorise this recipe as hard/difficult. It may be a bit tedious but no way this recipe will fail you. Another thing that I like about this recipe is the fresh white breadcrumbs used. It is so crispy and oil free.

In short this is a simple delicious meal with some everyday ingredients

In order to put this scotch eggs together, you will need:

• 1 tbs olive oil
• 1 medium brown onion, finely chopped
• 2 rashers rindless bacon, finely chopped (I use 150g diced bacon)
• 500g pork mince
• 1-2 tbsp dried flakes parsley or 1/3 cup continental parsley, chopped
• Salt
• Ground Black Pepper
• 4 hard boiled eggs, peeled
• 1/3 cup plain flour
• 1 egg, whisked
• 1 1/2 cup fresh white breadcrumbs (For DIY fresh white breadcrumbs CLICK HERE)
• Olive oil spray

Steps:

1. Heat oil in a frying pan over medium heat. Add onion and bacon. Cook for 3 minutes or until onion is soft. Transfer to a bowl and cool. 
2. Then, add in mince, parsley, salt and ground black pepper. Mix until well combined.
3. Preheat oven to 180 degree celcius. Line a baking tray with baking paper. Divide mince mixture into 4 portions. Shape a portion of mince around each hard boiled egg and place a plate.
4. Lightly coat with flour, egg (whisked) and breadcrumbs. 
5. Put onto prepared tray. Spray with olive oil. Bake for 25 to 30 minutes or until firm to touch and mince is cooked through.
6. Serve with salad. For this mreal I served with Rustic Russian Salad. 

Stir Fry Instant Noodle

I was doing my groceries shopping last week and saw a bag of instant noodle of 10 pieces (700g) is on special. So, I decided to buy it and it is make in Malaysia. hehe.. Ok.. so for this fried noodle, you can add anything handy to you.

Ingredients:

• 350g (5 pieces) instant noodle
• vegetable oil
• 3 eggs, lightly beaten and add a dash of salt and pepper
• 4 cloves garlic, peeled and minced
• 350 g chicken pieces or cube, marinate with some salt and pepper for 30 minutes before cooking
• 10 or more fish balls, cut to 4
• 1 1/2 tbsp belachan/belacan/shrimp paste, finely chopped (optional)
• 1/2 tbsp tomato puree (optional)
• 1 tbsp light soy sauce
• 1 tbsp sweet sauce/ kicap manis
• 1/2 tbsp oyster sauce
• salt and ground white pepper to taste
• lettuce leaves, shredded (whatever amount you need)

Steps:

1. Cook/boiled instant noodles according to the instruction on the package. Drain and set aside.
2. Heat oil in wok/large pan pour in beaten egg mixture and lightly scramble the egg. Set aside.
3. In the same wok/pan, heat about 1 tbsp oil, stir in garlic and belachan. Stir fry until garlic turns lightly brown / fragrant, then, add in marinated chicken pieces and stir fry. Once the chicken pieces turns white, add in fishballs. Lightly stir fry the mixture in the wok for 2 minutes or until the chicken pieces is cook.
4. Then, add in tomato puree and combine well.
5. Add in cooked instant noodles, light soy sauce, kicap manis, oyster sauce, salt and pepper to taste. Combine well. Stir fry for 5 minutes maximum so that the noodle does not turn soggy. 
6. Once you are done evenly stir frying the noodle, turn off the heat, add in shredded lettuce, lightly toss them and serve. 

TIPS:

• Lettuce only took seconds to cook therefore they doesn't need long cooking time
• If you are using cabbage, add in cabbage in wok after you put in the chicken. Remember to add some water to cook and soften the cabbage.
• For any other vegetables, cook bofore you add in the noodles. lightly stir fry for 1-2 minutes before yu put in the noodles

Basic Chicken Stock

I love basic stocks. I make one whole pot of stock on the weekend and refrigerate it so that I can gradually use them in my cooking throughout the week. If you have been following my blog you would have realise I am allergy to all sorts of MSG and I am trying to make my food to be tasty in the most non-chemical way.

So, here's the basic chicken stock recipe.

Ingredients:

• 2kg chicken bones ( I use chicken carcass which only cost me AUD1 for 3)
• 2 onions or leeks, quartered
• 2 clove garlic,crushed
• 2 carrot, peeled and chopped
• 2 thyme sprigs
• a dash of white pepper

Steps:

1. Place all ingredients in a large/deep pot. Cover with cold water and slowly bring to boil on medium heat.
2. Reduce heat to low and add 1 cup of cold water. Smmer for 3 - 4 hours on medium low heat. \
3. Skimming fat and scu from surface.
4. Add extra water if necessary to make sure bones are always covered. 
5. After 3-4 hours, the liquid should be reduce by half. Strain the pot. Pour into whatever container you desire, allow to cool then freeze what you do not use.

Easy!!!! Trust me!!!

TIPS:

• Do not allow stock to boil or it will make your stock turn cloudy.
• If you are too lazy to get any other ingredients listed, make sure you use essential ingredient such as chicken bones, onions and carrots.

Bacon and Spinach Quiche

This is my another lazy and weekend typical meal :)


Ingredients:-

• 1 sheet puff pastry, thawed
• 1 tsp oil
• 1 medium brown onion, finely chopped
• 150g rindless bacon, in short and thin strips
• 150g baby spinach leaves
• 3 eggs
• 1 1/2 tbsp thicken cream
• 1/2 tbsp milk
• salt and pepper to taste
• 1/2 cup Parmesan

Method:-

1. Preheat oven to 190 degree celcius. Grease pie dish. I use the aluminium pie dish available at the BBQ section so I have no idea of the measurement, 20cm perhaps? Line with the puff pastry, trim to fit, place dish oven tray, prick pastry light with fork, cover pastry with baking paper and fill with weights. 
2. Blind bake for 15 minutes with weights on (e.g rice), remove the weight and bake further until the pastry is browned lightly. About 10 minutes.
3. Meanwhile, heat oil in a frying pan over medium heat. Add onion and bacon. Cook 8 - 10 minutes or until soft. Drain on a paper towel. 
4. Soak spinach in a hot boiling water and remove once wilts. Squeeze out moisture and chop.
5. Whisk eggs, thicken cream and milk together. 
6. To assemble the quiche, spread over spinach, bacon and onion. Pour over eggs mixture. Sprinkle over the Parmesan. 
7. Bake for 30 minutes or until just set.

Tofu with Chicken and Mushroom

This is indeed a simple dish and delicious dish. Although I have to admit this dish is lack in points on 'appealing to the eyes' for who ever that have not taste it before.

 

Ingredients:-

• 500g beancurd, cut to 2cm cubes
• 200g chicken thigh fillet, slice 
• 5 dried mushroom, soak, drain and diced, reserve the liquid
• 1 1/2 tbsp cooking oil
• 3 cloves garlic, chopped
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• salt and pepper to taste
• 1 tbsp chinese cooking wine
• 3/4 cup water or liquid reserve from soaking mushroom
• Thickener: 1 tsp water mix with 1 1/2 tsp of cornflour, give a good stir before adding
• 1 stalk spring onion, slice to 0.5cm

Method:-

1. Heat oil in a wok or pan at medium high heat, add in garlic and stir fry till fragrant and lightly brown. Add in sliced chicken and mushroom, stir fry until the chicken turns colour.
2. Then, add in beancurd, soy sauce, oyster sauce, salt and pepper. Give it a quick stir, pour in cooking wine, stir and add in water or liquid from soaking mushroom. Cover the wok or pan and let it simmer for 5 - 7 minutes.
3. Remove lid, give another quick stir, add in thickener and bring it to boil. Add in spring onion and mix well just before serving.

Chinese White Cut Chicken (Pak Cham Kai) and Hainanese Chicken Rice

I have been craving for chicken rice and pak cham kai for sometime so I decided to cook it. Although it look and sound tedious but it is actually quite easy to cook. The cooking time looks long but your actual 'performing' time is quite little. Read further to find out why I say so and remember to reserve sometime for this dish :)

Chinese White Cut Chicken (Pak Cham Kai)

Ingredients:-

    Marinate 

• 1.2-1.5 kg whole chicken
• 3 cloves garlic, halved
• 2 stalks spring onion, cut 10cm
• 1cm knob ginger, sliced
• 1 tbsp salt
• 1 tbsp soy sauce
• 1 tbsp rice wine
• 1/2 tsp ground white pepper
• 1/2 tsp sesame oil

•  a large bowl of ice water

    Rub over chicken

• 1 1/2 tsp sesame oil
• 1 1/2 tsp soy sauce OR to taste
• ground white pepper

Method:-

1. Remove chicken fats and reserve for chicken rice. Put chicken under running water and pat dry. 
2. Place garlic, spring onion, ginger, salt, soy sauce, rice wine, white pepper and sesame oil into the chicken cavity and let it sit for an hour. 
3. Bring a large pot of water to boil. Make sure it is enough to submerge the entire chicken with lid on. 
4. When the water has boiled, remove pot from heat and place the chicken into the water, neck first. Put lids on and leave the chicken in for 1 hour.
5. After 1 hour, lift the chicken out of water, set aside and bring the water to boil again. Remove the pot from heat again and put the chicken in for 50 minutes.
6. Remove chicken gently from the pot and place it on a serving dish to cool down. By this time,  if you have not notice, the POT of water has turn to a wonderful pot of chicken stock. The chicken stock can be use to make chicken rice and soup.
7. Discard the mixture in chicken cavity, combine sesame oil and soy sauce and rub over the chicken. Let it rest for awhile and slice the chicken accordingly.     
8. Garnish with red chillies, spring onion and a generous dash of ground white pepper. 

Hainanese Chicken Rice


Ingredients:-

• 2 tbsp oil + chicken fats
• 3 cloves garlic, minced
• 1 cm knob ginger, sliced
• 3 cups rice, washed and drained
• 1 tsp salt
• 4 cups chicken stock (from the chicken stock above) 

Method:-

1. Heat up oil and chicken fat in a pan/wok at medium high heat. Once the chicken fat dissolves, saute garlic and ginger until fragrant. 
2. Add rice and salt. Combine well. 
3. Remove rice mixture to rice cooker, add chicken stock and more salt if required and cook like how you cook rice (press the cook button) and wait till it is dry and fluffy. 

Chicken and Cabbage Saute with Chorizo

By now you should have realise that I love chorizo. I try to use chorizo at all possible times in my cooking and order them whenever I spot them in the menu. Do you like chorizo too?

Ingredients:-

• 600g thigh fillet, cut into cubes
• 1/4 cup cooking oil
• 1 brown onion,finely chopped
• 3 clove garlic, finely chopped
• 150g chorizo, sliced 1cm thick
• 1 tsp dried mix herbs
• 250 ml chicken stock OR enough to cover the chicken
• 50g butter
• 150g cabbage, shredded
• salt and pepper to taste
• Garnish: dried parsley

Method:-

1. Season chicken pieces with salt and pepper. Set aside.
2. Heat a large saucepan with cooking oil and brown the chicken until golden all over. Remove chicken from the saucepan and drain off excess oil. 
3. Using the same saucepan, add 40g butter and sweat the onions, garlic and sliced chorizo. Cook gently for 2 minutes or until fragrant. Then, add in dried mixed herbs, combine well and continue cooking for another 2 minutes.
4. Return browned chicken pieces in to the saucepan and pour in chicken stock until enough to cover the chicken. Cover and simmer for 10 minutes.
5. Meanwhile, melt 10g butter in pan  or saucepan, add in shredded cabbage, lightly stir fry the cabbage and season with salt and pepper. Cover the pan or saucepan and cook on medium heat until the cabbage is tender. Then, drain off excess water and arrange the cabbage in the base of the serving plate.
6. By this time, the chicken and chorizo mixture should be done. Place the chicken and chorizo mixture on the cabbage and sprinkle with dried parsley. 

Salt and Chilli Pork Belly with Black Vinegar

I am totally in love with the Pork Belly in Izakaya Den. It just melt in my mouth. Believe it or not, I have never experience melt in my mouth pork belly before I visited Izakaya Den. Since then, I have been busy searching the ways to cook pork belly so that it melts in my mouth and guess what, I found it. I don't know if it same with the Izakaya Den's method but this does melt in my mouth.So, I found out that the secret is 'gently slow-cooking' the meat and salt also helps lift the flavour of produce.

Ingredients:

• 500g pork belly
• 1/4 tsp table salt
• 3/4 cup cooking oil for frying
• 1/2 cup corn flour
• 1 tbsp plain flour
• 1 tbsp table salt
• 1/2 tsp ground black pepper
• 1/4 tsp cayenne pepper or chili flakes, add more if you need some kick :)
• a pinch of five spice powder

      For the vinegar dip

• 60ml black vinegar
• 1 tsp fresh ginger, mince
• 1 1/2 tsp green shallot, mince
• 1 tbsp fresh coriander, finely chopped
• juice of fresh lime OR lemon, to taste

Method:-

1. First of all, sprinkle 1/4 tsp of salt on pork belly and gently steam the pork belly for 3 hours until it is soft and gelatinous. Add more hot water if the steaming water dries up.
2. To make the vinegar dip, combine all ingredients and mix well.
3. After 3 hours, move pork belly from steamer and leave it to cool. Once cool, cut the pork into small pieces and set aside. 
4. Preheat pan of oil.
5. Combine cornflour, plain flour,  salt, ground black pepper, cayenne pepper and five spice powder in a bowl and mixed well to create a spiced flour. 
6. Then, toss the cubes of pork belly in the flour mix until well coated, fry until all sides are golden and crispy. Drain on absorbent kitchen paper.
7. Then, garnish with red chilli and green shallots. Serve with the vinegar dip.

Grilled Beer Flavoured Lamb with Mashed Potatoes, Brocolli and Brown Sauce

It's SPRING time so it's LAMB time. I always love lamb and very tempted to order whenever I see it on the menu. Do you like lamb too? I decided to pair the lamb with mashed potatoes, boiled broccoli and brown sauce.

OK, the lamb wasn't as dry and burn as it looks like here. These picture (here and below) is doing injustice to these grilled lambs

Ingredients:-

Marinade for Beer Flavoured Lamb

• 500g lamb loin chop
• 1/2 tsp sugar
• 3 cloves garlic, minced
• 1/2 tsp ground pepper
• salt to taste
• 1 tsp lemon juice
• 1 tsp soy sauce
• 1 cup beer (I use Corona) 

 Boiled Broccoli

• Boiling salted water enough to boil brocolli
• 1 bunch broccoli. florets only
• 10g of butter

Brown Sauce

• 28g (2 tbsp) butter
• 2 tbsp flour
• 1 cup stock
• salt and pepper to taste

Method:- 

1. Grilled Beer Flavoured Lamb: Combine marinade ingredients together well, add in chops and cover. Refrigerate for 4 hours. Heat up grill on medium heat. Remove chops from marinade and grill over 7-8 minutes per side. Bast the chops with the marinade once on both sides. If you have no grill just pan fry them. 
2. Broccoli: Put broccoli florets in boiling salted water for 5 minutes. Test the broccoli florets with fork after 3 minutes and check again before removing from the boiling salted water. Drain well and place the butter ontop.
3. Brown Sauce: Melt butter at medium low heat and add in flour. Cook them together until brown, stirring occasionally. Add the stock 3 tbsp at a time, stirring to prevent lumping. Bring to boil and it is ready to be serve.

Pork Belly with Fennel Seeds, Lemon and Garlic

I saw this recipe in Gourmet Travellers Magazine Wine magazine which I got it for free from the recent Good Food and Wine.I have been planning to make it and finally I got the chance. I made this dish last weekend and only got the chance to post it now.

Ingredients:-

• 750g Piece Pork Belly (I got mine at about 700g)
• 1 tbsp Fennel Seeds
• 4 cloves garlic, thinly sliced
• juice of 2 lemons (mine comes out to about 1/2 cup lemon juice)
• 4 tbsp olive oil
• 3 tbsp sea salt for marinade + 1 tbsp for sprinkle on the skin
• 1 tsp ground black pepper

Method:-

1. Place piece pork belly in a large bowl or large saucepan. Since the largeest bowl in my house is not 'large', I have to resort to large saucepan. Add fennel seeds, garlic, lemon juice and olive oil. Season with 3 tbsp sea salt and freshly ground black pepper.  Rub all the ingredients into pork belly then cover and refrigerate for 1 hour.
2. Pre heat oven to 180 degree celcius. Pre heat grill or barbeque to medium. Sprinkle 1 tbsp of seasalt on the pork belly skin and grill the pork belly for about 20 minutes turning occasionally until charred and tender. 
3. Then, transfer pork belly to an ovenproof dish and bake for 25 minutes or until cooked through. 
4. Rest pork for 10 minutes before slicing. 

Vietnamese Grilled Pork Skewer

This delicious grilled skewer minced pork and other Vietnamese flavour seasoning. The end result is a firm and nice meat texture with golden brown colour. You can grill them in the barbecue pit (Its barbi time! Why not?) or grill oven or even on frying pan or grill meat pan. Depends on your convenience and suitability. I also make a fish sauce and chili dip to accompany the grill pork.


Vietnamese Pork Skewer


Ingredient:-

• 500g minced pork 
• 2 tbsp fish sauce
• 1 1/2 tbsp sugar
• 1/2 tsp ground white pepper
•  3 cloves garlic, minced
• 1/2 tbsp cooking oil
• 1/8 bicard soda + 1/2 tbsp lemon juice OR 1/2 tsp Baking Powder
• 1 tbsp water OR 1 1/2 tbsp
• 1 tbsp roasted rice powder (can get in Asian Grocery or see tip)
• some cooking oil for palm and grilling pan
• about 10 wooden skewer (soak in water in 20 minutes)

Method:-

1. In a medium mixing bowl or saucepan, add fish sauce, sugar and pepper. Stir the mixture until the sugar almost dissolved.
2. Then, add in the mince pork, cooking oil and garlic. Use your hand to knead the ingredient until well combine. Alternatively, you could use spoon or spatula to mix and make sure all ingredient are well combine. 
3. In a small bowl, mix bicard soda with lemon juice and water. If you are using baking powder then just add with water. Stir the mixture. The mixture will foam up. Pour bicarb soda / baking powder mixture into pork mixture. Mix/ knead the ingredient till well combine.
4. Add roasted rice powder to the mixture and mix/knead the mixture until all are well combined again.
5. Cover the minced pork mixture and refrigerate for at least 2 hours.
6. Form the minced pork mixture into sausage shape and put through the skewers. Rub little amount of cooking oil on palms so that the minced meat does not stick to palms.
7. Heat up barbecue, grill or pan, brush some oil to the grill or pan and cook. Turning the skewer over when they are golden brown. 

Fish sauce and Chili Dip
 
Ingredients:-

• 2 tbsp warm water
• 1 tsp sugar
• 1 tbsp fish sauce
• 1 clove garlic, finely chopped
• 2 shallots, finely chopped
• 1 red chili or to your taste
• 1/2 tbsp lemon juice or to your taste
• 2 stalk of coriander, leaves only (optional)

Method:

1. Mix warm water, sugar and fish sauce together. Stir until sugar dissolved.
2. Then, add in garlic, shallot, red chili and lemon juice. Stir till all well combine and serve as dip.

 Tip:

• Most of my cooking does not require roasted rice powder so instead of buying I decided to make my own roasted rice powder by using raw sticky/glutinous rice. If you don't want to buy any sticky/glutinous rice then may use white rice So, how to make roasted rice powder? First, set wok or skillet medium low heat, then, add rice, stir and shake the wok/skillet until the rice is golden brown. It will take about 10-15 minutes. Stir constantly so that the rice doesn't burn. Let it cool a little before grinding it. You can use coffee grinder, mortar and pester.