Swedish Meatballs

Ingredients:

* 1 lb ground beef
* 1 lb ground pork
* 2 cups cubed bread
* 1 cup milk
* 2 egg, slightly beaten
* 2 tablespoons butter or oil
* 1/2 onion, minced
* 1 teaspoon cardamom
* 1 teaspoon allspice
* 1 teaspoon nutmeg
* salt and pepper

Sauce

* 2 cups beef broth or chicken broth
* 3 tablespoons flour
* reserved dripping
* 1 (12 ounce) can evaporated milk
* salt and pepper
* lingonberry jam (optional but highly recommended) (optional)

Direction:

1. preheat oven to 375.

2. Add milk to bread cubes in a bowl for 5 minutes. With pan on medium heat add butter and onion stir in seasonings. cook till translucent set aside.

3. In bowl with ground meats add onion mixture, and eggs.

4. Wringe bread of the milk(messy and cold) add bread to meats and mix with hands till combined.

5. Make balls and place on greased baking sheets into oven for 15-20 min or till temp reaches 140.

Sauce:

6. In a 2 quart pan over med heat scrape drippings into pan and add flour.

7. Mix and cook for about 3 minute.

8. Add broth and canned milk season with salt and pepper.

9. Bring to a boil and simmer for 10 minutes stirring occasionally. It thickens while it cools down.

10.Serve with noodles or potatoes and definately with lingonberry jam.

Recipe by: Starkrazi

Potato Pea Psstries

Ingredients:

225g plain flour
1 tbsp peanut oil
60ml water
2 large potatoes
90g frozen peas, thawed
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp ground cinnamon
2 tbsp currants
1 tbsp chopped fresh coriander leaves
2 tbsp lemon juice
1 tbsp soy sauce
vegetable oil for deep frying

Method:

Place flour in medium bowl, gradually stir in oil and the water.

Mix to firm dough, knead on floured surface until smooth.

Cover pastry; refrigerate 1 hour.

Boil, steam or microwave potato until tender; drain, cool.

Combine potato, peas, cumin, chili and cinnamon in large bowl.

Stir in currants, coriander, juice and sauce.

Roll out half the pastry on floured surface to form 30cm x 40cm rectangle.

Cut pastry into rounds using 10cm cutter.

Place a heaped tablespoon of potato mixture on half of each round.

Fold rounds in half, pressing edges together with a fork.

Repeat with remaining pastry and potato mixture.

Deep-fry batches of pastries in hot oil until golden brown; drain on absorbent paper.

Serve hot.

Yield: 24 pieces

Middle East Chicken

Ingredients:

* 1 large onion, chopped
* 6 ounces prune, chopped
* 6 ounces dried apricot, soaked and chopped
* 1/3 cup raisins, chopped
* 2 medium granny smith apples, peeled,cored,and chopped
* salt and pepper
* 1 teaspoon cinnamon
* 1 (3 lb) chicken
* salt and pepper
* butter

Directions

1 Gently fry the onions in butter or oil until softened, add the chopped fruits and cook gently, stirring, for 2-3 minutes.

2 Add salt, pepper and cinnamon.

3 Fill the chicken with mixture.

4 Truss and rub chicken with salt and pepper, pour a little melted butter over chicken.

5 Bake in a moderate oven, basting frequently with butter for 1& 1/2 hours or until chicken is tender.

6 Serve with rice.

RECIPE BY: James Craig

Asparagus Salad - a Chinese Salad Recipe

Serves 4 to 6. Scroll to the bottom of the recipe directions for a nutritional breakdown.

INGREDIENTS:

* 4 cups water
* 1 pound asparagus, cut diagonally
* 2 tablespoons light soy sauce
* 2 tablespoons sesame seed oil
* 1/4 teaspoon sugar
* 1 clove garlic, chopped fine

PREPARATION:

Bring 4 cups water to boil in saucepan. Drop in asparagus. Boil 1 minute. Drain. Rinse with cold water.

Mix next four ingredients (the light soy sauce, sesame seed oil, sugar and chopped garlic) in a bowl.

Pour over the asparagus.

*Note: The dressing may be kept in covered jar in the refrigerator for about a week.

Recipe by: Rhonda Parkinson

Almond Butter

Ingredients:

* 4 Tablespoons almond flour (store-bought or made in food proccessor by finely grinding almonds)
* 1 Tablespoon flax flour
* 1 Tablespoon olive oil
* 1/8 teaspoon almond extract

Method:

I make this in the food proccessor, but you can make it by mixing in a bowl by hand.

The directions are simple... mix well and enjoy!

Add a little more oil to make more "spreadable".

Recipe By: DixieChick

English Muffins

Ingredients:

1/2 cup non-fat powdered milk
1 tablespoon sugar
1 teaspoon salt
1 tablespoon shortening
1 cup hot water
1 envelope dry yeast
1/8 teaspoon sugar
1/3 cup warm water
2 cups all-purpose flour, sifted
Non-stick vegetable spray
Special equipment: electric griddle, 3-inch metal rings, see Cook's Note*

Method:

In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.

Preheat the griddle to 300 degrees F.

Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.

*Cook's Note: Small tuna cans with tops and bottoms removed work well for metal rings.

Recipe by: Food Network

Chinese Ratatouille

Makes 12 servings

Ingredients:

1 pound plum tomatoes
2 pounds Chinese eggplant (about 4 large)
1 cup extra virgin olive oil
6 large garlic cloves, thinly sliced
1 large onion, or two small onions, quartered and thinly sliced, crosswise
4 jalapeño peppers, stems removed and thinly sliced (with seeds)
1 large red pepper, stem and veins removed, cut into 1-inch pieces
1 1/2 pounds small zucchini, stems removed, cut into halves lengthwise, then sliced crosswise into 1/4-inch pieces
kosher salt and freshly ground black pepper to taste
1 tablespoon sugar
1 tablespoon soy sauce
1 tablespoon wine or sherry vinegar
1 bunch scallions, tips and tough outer parts removed, cut into 1-inch pieces
1/2 cup chopped fresh cilantro
15 basil leaves, cut into julienne

Preparation:

Using a sharp paring knife, cut out the cores of the tomatoes, then cut an ‘x' in bottom of each. Blanch in a medium-sized pot of boiling water for 1 minute. Remove with a slotted spoon and transfer to a cutting board. Peel off the skins, cut each tomato in half, then into 1/2-inch thick slices. Set aside in a bowl.

Cut the eggplant in half lengthwise and cross cut into 1/2-inch slices. Soak the eggplant in salt water (1 tablespoon salt mixed with 4 cups water), for about 10 minutes. Drain the eggplant in a colander, dry on the paper towels and set aside.

Heat 1/2 cup oil in a large flat-bottomed wok or skillet over high heat until hot. Add the eggplant, turn the heat to medium and cook, stirring, until it is soft, about 8 to 10 minutes. Using a slotted spoon, transfer the eggplant to a bowl.

Add the other 1/2 cup of oil to the same wok, then add the garlic, onion, jalapeno and red peppers and cook over moderate heat, stirring occasionally, until soft, about 5 to 7 minutes.

Add the zucchini, sprinkle with 1 teaspoon of kosher salt and cook for about 5 minutes, the zucchini should be tender, but not soft and mushy. Add freshly ground black pepper from a pepper mill.

Return the cooked eggplant to the wok. Add in the sugar, soy sauce and vinegar and mix well. Cook about 2 minutes longer, until all the vegetable are very hot and cooked through, stirring gently so as not to break up the vegetables.

Add the tomatoes and scallions and cook for another minute. The tomatoes should still retain their shape and not be too soft. Season to taste with salt and freshly ground black pepper. Turn off the heat and stir in the chopped cilantro and basil. At this point, I usually like to spoon the finished ratatouille out onto a large platter and let it cool.

This dish can be served warm or at room temperature.

Recipe by: Chef Susanna Foo

Impossible Brunch Pie

Ingredients:

1 pkg. (10 oz.) frozen chopped broccoli or chopped spinach or 1 pkg.
(8 oz.) frozen asparagus spears, cooked and drained
1 c. dairy sour cream
1 c. creamed cottage cheese
1/2 c. Bisquick baking mix
1/4 c. margarine or butter, melted
2 eggs
1 tomato, peeled and thinly sliced
1/4 c. grated Parmesan cheese

Instructions

Heat oven to 350 degrees.

Grease pie plate, 9 x 1 1/4 inches.

Spread broccoli in plate.

Beat sour cream, cottage cheese, baking mix, margarine and eggs until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate.

Top with tomatoes; sprinkle with Parmesan cheese.

Bake until knife inserted between center and edge comes out clean, about 30 minutes.

Cool 5 minutes.

6 to 8 servings High Altitude (3500 to 6500 feet): Use pie plate, 10 x 1 1/2 inches.

Bake about 35 minutes.

Recipe by: Alicia's Recipes

Omelets Roll-ups

Ingredients:

Egg - 1
Milk - 1 tablespoon
Oil - 1/2 tablespoon
Salt and pepper - a pinch
Grated cheese - 1 tablespoon
1 tortilla

Method:


Mix egg, milk, salt and pepper.

Heat a pan with the oil to medium-high.

Then pour in the egg, and cook for about a minute.

Place over the tortilla, and sprinkle on cheese.

Wasn't that simple? Even I'm impressed! Such an easy recipe! You can cook it in 5 minutes!

Recipe by: Healthy Cooking Recipe

Chicken Makhani (Butter Chicken)

Ingredients:

1 whole Tandoori Chicken
50 gms Butter
1 cup Cream
3 cups Tomato puree
2 tsp. Garam Masala Powder
1 tsp. Red chilli powder
1/2 tsp. Coriander powder
1 tsp. Ginger paste
1 tsp. Garlic paste
1 tsp. Green chilli paste
Salt to taste
Chopped green coriander leaves for garnishing

Method:
1. Take 1 whole tandoori chicken and cut it into pieces.
2. Heat half of the butter in a frying pan. Add ginger garlic and green chilli paste and saute for 1 minute. Add chicken pieces and fry until brown from all the sides. Remove and keep aside.
3. Add the remaining butter and reheat. Add tomato puree, red chilli powder, garam masala powder, coriander powder and salt. Stir well.
4. Add little water just enough to make a thick gravy and bring it to boil on high. Reduce the heat and add chicken pieces.
5. Stir gently to coat all the chicken pieces with tomato gravy. Add 1/2 cup cream and simmer for 10 minutes.

Garnish with coriander leaves and rest of the cream and serve hot.

Recipe by: Recipe Delights

Fried Spring Rolls

Ingredients:

Filling

6 shrimps (shelled, deveined, and chopped into small pieces)
1 piece bean curd (diced into small pieces)
2 cloves garlic (chopped)
2 shallots (chopped)
1 jicama, shredded
1 carrot, shredded
6 long beans (chopped)
Salt to taste
Sugar to taste
White pepper powder to taste
1 pack of frozen Popiah wrappers / 25-30 fresh Popiah skin
Oil for deep frying

Sealing Paste
2 tablespoon corn starch
5 tablespoon of water

Pan-fry the diced bean curd with a little oil until they turn light brown. Set aside.

Heat oil in a wok and fry the garlic and shallots until aromatic. Add shrimps, julienned jicama, shredded carrot and long beans. Season with salt, pepper, sugar and cook for 5 minutes.

To assemble, lay a wrapper / Popiah skin on a clean cutting board. Put some filling in the middle and add some diced bean curd on top of the filling. Fold in the two sides and roll up the wrapper tightly. Seal with the paste and deep dry over medium heat until golden brown. Drain on paper towels and serve with chili sauce.

For chili sauce, Rasa Malaysia recommends Maggie brand garlic chili sauce (if you are in Malaysia) or Sriracha hot chili sauce (if you are in the US).

Recipe by: Rasa Malaysia

Stewed Fruits with Bird's Nest

Today is Mother's Day. You can try to cook this for your mum and say how much you love her. Enjoy!

Ingredients:

113g bird’s nest legs, soaked until soft
1 apple
1 pear
2 tsps sweet almonds
6 bitter almonds
2 candied dates
2 cups boiling water

Method:

Core apple and pear and cut into chunks, leaving skin intact.

Wash sweet almonds, bitter almond and candied dates.

Put apple, pear, sweet almonds, bitter almonds and candied dates into stewing pot. Add bird’s nest and boiling water, cover and stew for 1 hour.

Recipe by: Long Chuen Bird Nest

Grilled Salmon with Almond Butter

Serves 2

This quick and easy seafood recipe is written for outdoor grills but if it's raining or snowing or just plain too cold or too hot do it inside.

Almond Butter (see below)
1 lb. salmon, halibut or any other medium-firm fish filets
1/2 tsp salt
1/4 tsp pepper

Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.

If fish fillets are large, cut into 4 serving pieces. Sprinkle both sides of fish with salt and pepper.

Close cover and grill fish 4 to 6 inches for about 4 minutes. While they're cooking make the almond butter.

Flip them and spread about 1 Tbsp. of the almond butter over each filet. Close cover again and grill 4 to 6 minutes longer or until fish flakes easily with fork.

If you do this one indoors just use your broiler pan placed on the middle level of your oven and follow the above directions.

ALMOND BUTTER:
2 Tbsp blanched almonds
3 Tbsp butter
1 Tbsp parsley
1 tsp lemon juice

Finely chop almonds, stick them under the broiler for about 60 to 90 seconds, mix with butter, parsley and lemon juice - and that's almond butter! Easy, huh?

Recipe by: QuickEatsPlus.com

Fried Rice Recipe With Chinese Sausage

Chinese sausage adds its distinctive flavor to this homecooked fried rice recipe. Serves 4 to 6 as a side dish.

Ingredients:

* 2 eggs
* 1 teaspoon salt
* Black pepper, to taste
* 5 tablespoons peanut or vegetable oil for frying, or as needed
* 1 - 2 Chinese sausages, diced (I used 2)
* 1/4 cup shredded carrot
* 1/2 cup frozen peas
* 4 cups leftover cooked rice
* 1 teaspoon oyster sauce, or to taste (I used 1 teaspoon)
* 1 teaspoon soy sauce
* Extra salt and pepper to taste, optional
* 1 green onion, finely chopped, optional

Preparation:

Beat the eggs in a small bowl with the salt and pepper.

Heat a wok or frying pan and add 2 tablespoons oil.

When the oil is hot, add the eggs.

Cook, stirring, on medium heat, until they are lightly scrambled but not too dry.

Remove the eggs and clean out the pan.

Heat 1 tablespoon oil in the pan or wok.

When the oil is hot, add the minced ginger.

Stir-fry for a few seconds, then add the Chinese sausage.

Stir-fry the sausage for a minute, then add the shredded carrot and the green peas.

Stir-fry for up to 2 more minutes and remove from the pan.

Clean out the pan.

Heat 2 tablespoons oil in the wok.

Reduce the heat to medium and add the rice, stirring with chopsticks to break up any clumps.

Stir in the remainder of the soy sauce and oyster sauce.

Season with salt and pepper if desired.

Add the sausage and vegetables back into the pan.

Stir in the scrambled egg.

Heat through and stir in the green onion if using.

Serve hot.

Recipe by: By Rhonda Parkinson, About.com

Making Vegetable Stock

A good vegetable stock is useful in a huge variety of dishes.

Vegetable stock is not only an excellent substitute for chicken stock, but is ideal used in all vegetarian fare. To make 4 cups of vegetable stock we used 2 large onions, 2 medium carrots, 3 stalks of celery, 1 whole bulb of garlic, 10 peppercorns, and a bay leaf.

1. In order for the stock to take on all of the flavors of the vegetables in it, it will need to simmer for a full hour. Because of the long simmering time, it is in the stock's best interest the vegetables be chopped into large chunks rather than small dice. Cut a peeled and halved onion into large chunks.

2. Celery leaves, especially those on the outside of the bunch, are extremely bitter and should not be added to the stock. Remove and discard these leaves from the celery stalks.

3. Slice the celery into large pieces.

4. Peel and chop the carrots into large pieces. If you would like to preserve more of the carrot's natural nutrients, do not peel it as the nutrients are in the carrot's skin. Instead, scrub the carrot under cold running water, then chop the carrot into large pieces.

5. Break up the whole bulb of garlic into individual cloves. Peel the garlic using the method outlined in the Peeling Garlic step-by-step. There is no need to chop the garlic. A full bulb of garlic is used because garlic is the base flavor in vegetable stock.

* Peeling Garlic

6. Once all of your ingredients have been prepared, combine them in a stockpot large enough to contain all of the ingredients (including enough water to cover all of the vegetables).

7. Add aromatics to the vegetable medley. We used peppercorns and a bay leaf. Often people also add herbs or scraps leftover from other dishes. Potato scraps can be added as the starch will help thicken the stock a little. Other common additions are stems from herbs like parsley, thyme, or rosemary. If you are planning on using this stock in an Asian recipe, adding fresh, peeled ginger would be appropriate.

8. Pour water into the stockpot. The vegetables should be immersed in water.

9. Turn the stove to a high temperature, and bring the stock to a quick simmer. Once the water has begun to boil, turn the stove down to low. Allow the vegetables to simmer for an hour. Any longer than an hour and the vegetables will begin to turn mushy and begin to lose all their flavorful vibrance, lending a wilted taste to the stock.

10. Strain your stock while the stock is at its peak (about an hour after it was placed on the stove). Strain your stock through a fine mesh straining device. Cheesecloth placed in a colander would also work well.

11. The stock should be light in color, sweet, and translucent. If you want a darker colored stock, caramelize the onions and carrots (see the Caramelizing Onions step-by-step) before placing them in the stockpot. Alternately, roast the vegetables until caramelized, then add them to the stockpot. Another interesting trick to making a delicious and thick vegetable stock is to use potato water that was strained from mashed potatoes in addition to (or instead of) water.

* Caramelizing Onions

Recipe by: Allrecipes Staff

Shorba (Soup)

I'm not very fond of any type of soup, I just don't like eating liquid food. However, soup is traditionaly the first course in an Algerian meal, and I've had pretty pleasant experiences with Moroccan harira, a similar concotion to this but which also adds lentils. I'm happy I made it, because I really enjoyed it. It's specially good with some lemon juice. The chickpeas are very common ingredients in soup, though I don't particularly like them so I would skip them next time.

This recipe calls for Orzo, which are small soup pasta noodles available in the pasta section of a well-stocked supermarket. I had actually bought some, but somehow I managed to lose them, so I substituted with broken up capellini (the only type of pasta I had). It worked very well. You could also use angel hair pasta, or other types of soup pasta. I made this soup with chicken, but you can also use lamb or beef.

Ingredients

# 1 1/2 lbs chicken, cubed
# 1 yellow onion, grated
# 1/2 zucchini, grated
# 1/2 small potato, grated
# 1/2 rib celery with libs, halved
# 1 carrot, halved
# 1/4 cup dried chick-peas, soaked overnight in water and drained OR canned chick-peas
# 2 tsp. salt
# 1/2 tsp. black pepper
# 1/2 tsp. cinnamon
# 1 tbsp. paprika
# 2 tbsp. tomato paste
# 1 tbsp. olive oil
# 8 cups of water
# 1/2 cup orzo or another soup pasta
# 1 tbsp. chopped parsley
# 1 tsp. chopped fresh mint leaves
# lemon slices

Instructions

Put meat, onion, zucchini, potato, celery, carrot, salt, pepper, cinnamon, paprika, tomato paste, oil, chick-peas (if using dried kind) and 1/2 cup of water in a large pot.

Cover and saute over low heat for 20 minutes.

Add the rest of the water, bring to a boil and simmer for 45 minutes.

Add pasta and chickpeas (if using canned).

Cook for 10 minutes.

Add parsley and mint.

Serve with lemon slices.

Recipe by: The Africa Guide
Adapted from The Great Book of Couscous

Bacon and Stilton Salad

A good well flavoured combination for a tasty salad.

Serves: 4

Ingredients

12 Rashers Smoked bacon, cut into bite size pieces
50 Gram Butter (2 oz)
2 Cloves Garlic, crushed
4 thick slices Bread, crusts removed, cut into 1 cm (1/2 inch) cubes
50 Gram Stilton cheese, crumbled (2 oz)
4 Tablespoon Mayonnaise
75 ml Single cream (3 fl oz)
Black pepper
Mixed salad leaves


Method

Cook the bacon in a pan for 7-8 minutes or until crisp. Remove with a slotted spoon and drain on absorbent paper.

Add the butter to the pan and melt. Add the garlic and bread and cook for 3-4 minutes until crisp and golden. Drain on absorbent paper.

Mix the cheese and mayonnaise together. Stir in the cream and black pepper. Beat well to blend.

Mix the salad leaves, bacon and croutons together. Place on serving plates, top with the dressing and serve.


Recipe by: The British Food Trust

Baseball Cookies

Yum!These no-bake cookies are almost as fun to make as they are to give. They are quick and easy to assemble and they look great!

What you need

1 12-ounce box wafer cookies, crushed
1/2 cup chopped walnuts
14 ounces sweetened condensed milk
2 ounces melted unsweetened chocolate
6 pieces red string licorice
16 ounces white chocolate wafers

What you do

The chocolate does dry fast, so make sure to place the licorice pieces on right after dipping. If the melted chocolate starts to harden, simply reheat for a few seconds and continue dipping.

Line a work surface with waxed paper. In a large bowl mix together the condensed milk, crushed cookies, walnuts, and unsweetened chocolate. Take a tablespoonful of dough and roll into a ball. Place on the waxed paper and flatten gently. Repeat with the remaining dough, placing the cookies one inch apart.

Cut the licorice into 1 1/2 inch pieces and set aside. Melt the white chocolate until smooth over a double boiler or in a microwave, stirring frequently. Dip the cookies into the chocolate using a fork and quickly, before the chocolate dries, place two licorice pieces on the cookies to form the baseball threads. Let dry thoroughly before packaging or giving.

Makes 5 dozen cookies.


This recipe reprinted with permission from All Homemade Cookies

About the Author:
Copyright Wen Zientek-Sico. Wen Zientek-Sico is a professional recipe developer and freelance writer. She manages the Holiday Crafter site which offers wonderful holiday craft projects, techniques, recipes, contests, ideas, tutorials, reviews, and much more for every crafter who loves the holidays. Her other site Perfect Entertaining offers a wide range of menus, recipes, articles, tips, and resources for real people living real lives, with busy families, tight budgets, and very little time.

Recommended Reading: Join Paul Newman and friends in the kitchen and at the table with more than 70 kid- and family-friendly recipes. In 1988, Paul Newman and A.E. Hotchner established the first Hole in the Wall Gang Camp for children with cancer and other life-threatening diseases, using the profits from their food company, Newman's Own. Today, over 7,000 children attend the camps each year. The spirit of sharing and good times fills The Hole in the Wall Gang Cookbook. Letter and poems from the campers, candid photographs, and a preface from Paul Newman make using the book a treat. So tie on an apron, roll up your sleeves, and get ready for some good eating. (courtesy Amazon)

by Wen Zientek-Sico

Hash Browns

Recipe courtesy Cooking Live
Photo by: Michelle

Cooking For One

2 tablespoons olive oil
1 medium onion, chopped
1 large baking potato, baked, peeled, and diced
Kosher salt and freshly cracked black pepper

In a heavy medium skillet, heat 1 tablespoon olive oil over medium heat. Add onions and saute until softened and caramelized. Remove onions from skillet. Add remaining tablespoon oil to skillet and heat. Add diced potatoes in an even layer in the skillet, season with salt and pepper and cook until the potatoes begin to brown on the bottom, 6 to 7 minutes, shaking the pan occasionally to prevent sticking. Add onions back to skillet, press into a pancake. Season with salt and pepper.

Beef Rendang Dendeng

Ingredients

# 500g beef, cut into chunks across the grain

# 3/4 cup oil

# 3 stalks lemon grass, bruised

# 2 1/2cm galangal (lengkuas), bruised


Ground:

# 20g dried chillies (soaked) or 4 tbsp ground chilli paste

# 20g shallots

# 1/2 tbsp belacan granules

# 1 cup beef stock


Seasoning:

# 1 tbsp vinegar or 1 tbsp lime juice

# 4 tbsp sugar

# 1/2 tbsp salt

# A few drops thick black soy sauce for colour

Method

Cook beef chunks in two cups water for 20 minutes. Remove the chunks and cut into thick slices across the grain. Heat oil and stir-fry the beef slices. Dish out and drain well.

Reheat wok with 3 tbsp oil and fry galingale and lemon grass. Add ground ingredients and fry for a few minutes until fragrant and oil separates. Put in cooked meat and beef stock and mix well. Bring to a boil then lower heat and simmer for 20 minutes until beef is tender and gravy is thick. Add seasoning.

Serve with white rice or bread or roti jala.

Note
If gravy is thick and meat is still not properly cooked, add enough water to simmer until beef is really soft and tender.

Recipe by Amy Beh