Etikett: Asien

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Beef Rendang

  • 3 tbsp vegetable oil
  • 2 tbsp plain (all-purpose) flour or cornflour (cornstarch)
  • Pinch of salt and pepper
  • 800 g (1 ¾ lbs) braising/stewing beef cut into large chunks (approx 3-4cm)
  • 1 large brown onion peeled and chopped
  • 5 cloves of garlic peeled and minced
  • 2 tbsp minced ginger
  • 1 tsp turmeric
  • 2 lemongrass stalks discard the outer leaves, and finely slice the lemongrass (you can replace this with 2 tsp of lemongrass paste)
  • 2 red chillies chopped. I use hot red chillies as the heat cooks out during cooking.
  • 1 tsp tamarind paste
  • 1 tbsp ground coriander
  • 1 tsp freshly ground black pepper
  • ½ tsp cinnamon
  • 2 kaffir lime leaves fresh or freeze dried
  • 3 tbsp dark brown muscovado sugar
  • ½ tsp salt
  • 800 ml 28oz full fat coconut milk (2 x 400ml/14oz cans)

To Serve (Optional):

  • Boiled rice
  • or Egg Fried Rice
  • spring onions (scallions) sliced into thin strips
  • fresh red chillies sliced
  • Green veg such as pak choi or spinach

Instructions

  • Preheat the oven to 150C/300F and place a large cast iron casserole dish on the hob (stove top).
  • Add 2 tbsp of the oil and heat on a high heat.
  • Mix the flour with a pinch of salt and pepper, and coat the beef chunks with the flour.
  • Place the beef in the hot oil and brown (you may need to do this in two batches). Remove from the pan and place the sealed beef in a bowl.
  • Add the remaining 1 tbsp of oil to the pan and then add in the onion. Turn down the heat and cook slowly for a couple of minutes whilst stirring (scrape up any crispy bits on the pan as you go).
  • Add in the garlic, ginger and turmeric and cook for another couple of minutes whilst stirring. At this point, you may find that the base of the casserole dish is starting to get quite brown and the onions may be beginning to stick a little. If so, add a splash of cold water to prevent the pan from burning.
  • Add in the lemongrass, chillies, tamarind paste, ground coriander, pepper, cinnamon, lime leaves, sugar and salt. Mix together and allow to cook for a minute.
  • Add in the coconut milk and bring to a gentle bubble, stirring to ensure nothing is sticking to the base of the casserole dish.
  • Add the beef back in and stir. Place a lid on and put in the oven. Cook for 90 minutes – giving the curry a stir after 45 minutes.
  • After 90 minutes, give everything a stir again and ensure nothing is sticking, then remove the lid and continue to cook in the oven, uncovered for another 2-2.5 hours. Stir very gently every half an hour (to ensure you don’t break up the beef chunks).
  • Towards the last hour of cooking time, you’ll see that the sauce is going darker and the oil is separating and rising to the top.
  • If you like a bit of sauce with your rendang then take your rendang out of the oven when there is a bit of oil on top, and is still quite saucy underneath.
  • If you prefer your rendang drier, then leave to cook for longer. Keep a close eye on it to ensure it doesn’t burn. Stir gently and often. Drain any remaining oil off before serving. Gently stir the rendang, and then serve with rice and sprinkled with strips of spring onion (scallions)

 

Källa: Beef Rendang – Nicky’s Kitchen Sanctuary

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Asian Slaw

ASIAN SLAW

  • ▢ 3 cups green cabbage or Chinese cabbage , shredded
  • ▢ 3 cups red cabbage , shredded
  • ▢ 2 large carrots , julienned
  • ▢ 3 cups bean sprouts
  • ▢ 3 green onions , finely sliced on the diagonal 
  • ▢ 1/2 cup coriander / cilantro leaves
  • ▢ 1/2 cup mint leaves
  • ▢ 1/4 cup Asian Fried Shallots (optional), to garnish (Note 1)

ASIAN DRESSING

  • ▢ 3 tbsp rice vinegar (Note 2)
  • ▢ 3 tbsp soy sauce (Note 3)
  • ▢ 2 tsp fish sauce , or more soy (Note 4)
  • ▢ 2 tbsp lime juice , or more rice vinegar (Note 5)
  • ▢ 3 tbsp peanut oil (Note 6)
  • ▢ 1 1/2 tbsp sugar , any type
  • ▢ 1/2 tsp birds eye or other red chilli , finely minced (optional)
  • ▢ 2 garlic cloves , minced

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Thai Chicken Meatballs with Peanut Sauce

Meatballs
  • 1 lb ground chicken
  • 4 green onions chopped
  • 1/4 cup cilantro chopped
  • 1 tbsp fish sauce
  • 1 tbsp red curry paste
  • 1 cup breadcrumbs
  • 1 egg
  • 1/4 tsp salt or to taste
  • 1/4 tsp pepper or to taste
Peanut sauce
  • 1 tbsp sesame oil
  • 1 tbsp red curry paste
  • 14 oz coconut milk (1 can)
  • 2 tbsp peanut butter
  • 1 tbsp brown sugar
  • 1/4 tsp red pepper flakes
  • 1/4 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • Prepare your oven: Preheat oven to 190 degrees C. Place parchment paper over a baking sheet.
  • Make the meatballs: In a medium bowl mix all the ingredients for the meatballs together well. Form the meatballs into small 1 inch balls. Place meatballs on prepared baking sheet and bake for about 30 minutes or until done.
  • Make the sauce: In the meantime you can make the sauce. Heat the oil in a medium sauce pan or skillet. Add the red curry paste and cook for a couple minutes. Add the remaining ingredients, stir and cook for about 5 minutes.
  • Finish the meatballs: Add meatballs to sauce and toss so that the meatballs are fully coated. Garnish with parsley or cilantro. Serve with a side of mashed potatoes or rice because we need something to soak up all this sauce.

Via Jocooks

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Vietnamese Caramel Pork

Ingredients
  • 1/2 cup / 100g brown sugar, tightly packed
  • 1 tbsp water
  • 1 kg / 2 lb pork shoulder (butt) or boneless skinless pork belly, cut into 3 cm / 1.2″ pieces (Note 1a)
  • 1 1/4 cups / 375 ml coconut water (Note 1b)
  • 1 eschallot / shallot , very finely sliced (Note 2)
  • 2 garlic cloves , minced
  • 1 1/2 tbsp fish sauce
  • 1/4 tsp white pepper
Garnishes:
  • Red chilli and finely sliced shallots/green onions
Instructions
  1. Place sugar and water in a large pot over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients.
  2. Stir, then adjust the heat so it is simmering fairly energetically. Not rapidly, not a slow simmer (I use medium heat on a weak stove, between medium and low on a strong stove).

  3. Simmer for 1.5 hours, uncovered. Stir once or twice while cooking.

  4. At around 1.5 hours, when the liquid has reduced down and the pork is tender, (see Note 3 if pork is not yet tender), the fat will separate (see video).

  5. Stir and the pork will brown and caramelise in the fat.
  6. Once the liquid is all gone and it’s now stuck on the pork pieces, it’s ready.
  7. Serve over rice, garnished with fresh chilli and shallots. Simple pickled vegetables are ideal for a side because the fresh acidity pairs well with the rich pork.