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