Category Archives: Meat

Brisket dimasak lemak cili padi

Bila-bila Mak Long terasa nak makan daging salai masak lemak cili padi, Mak Long akan buat masakan ni.

Brisket adalah potongan daging lembu di bahagian sebelah bawah berhampiran kaki depan. Mak Long suka beli brisket kerana potongan ini adalah yang paling murah terdapat di kedai. Mak Long biasanya beli brisket dengan tulang tanpa dipotong. Sampai rumah, Mak Long akan terus bakar brisket tu dalam oven pada suhu rendah biasa 120C berbungkus dalam foil selama lebih kurang 4 jam. Selepas Mak Long sejukkan dan bila dah sejuk Mak Long hiris-hiris nipis dan kemudian Mak Long masak semula daging tu dalam gulai ciri padi.

 

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Cooking the Malay Rendang the English way

Traditionally, the Malay rendang is cooked in a wok.  The dish starts off with the meat and blended spices covered to the brim with coconut milk and it is then cooked slowly until almost all the coconut milk has dried off when the “kerisek”  is then added.  Kerisek is basically grated coconut which is toasted until golden brown then ground into an oily paste. It can be made at home or bought ready made.  Kerisek give rendang its unique fragrance and flavour.

However, when you are cooking rendang on a stove where the wok won’t sit very well, it can be difficult. So I have made some adjustment to the cooking technique. It reduces the volume of the coconut milk and it involves less stirring so you have more time to tend to other dishes. Not only that, you are guaranteed with tender melt-in-your-mouth juicy meat. Because I was cooking for an English family here, I have reduced the amount of chillies considerably.

I am sorry the photo above is not picture perfect but we were too hungry to wait.

Ingredients:

500 gm boneless mutton

1 block of creamed coconut

half a can of coconut milk

2 large shallots (peeled and roughly chopped)

1 large clove garlic (peeled)

1 cubed inch of ginger (roughly chopped)

2 fat stalks of lemon grass (finely chopped)

11/2 cubed inch of galangal (roughly chopped)

3 dried chillies (roughly chopped and soaked in boiling water for 10 minutes)

5 bird-eye chillies

1 tbsp Malaysian curry mix

2 pieces dried tamarind slices

a few kaffir lime leaves roughly torn

1 turmeric leaf roughly torn

1 tbsp of groundnut oil

salt to taste

Serves 4

Heat the oven to Gas mark 5.

Slice the meat into small bite-sized pieces. Next, make the kerisek. Chop the creamed coconut into pieces and spread them into a layer on the  baking tray. Place the baking tray under a grill and toast the coconut until golden brown. Meanwhile, blend the shallots, garlic, ginger, lemon grass, galangal and chillies with a few drops of water until smooth.

Heat the oil in a saucepan. Fry the blended  spices. Add the curry mix and stir well. Add the meat and stir. Next add the toasted creamed coconut and coconut milk and bring to boil. Season well and taste. Now transfer the whole mixture into an oven safe casserole dish, add the kaffir line leaves and turmeric leaf. Cover and bake for 35-40 minutes.

Verdict? The in-laws really loved it they had seconds. Finger lickin!

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Spicy Asian Beef Salad

My mother-in-law gave me some leftover sirloin roast after a recent family dinner. I used it to make this salad just a few days before the new year.  It is incredibly quick and yummy but very spicy. If you are fearful of chillies, reduce the quantity or use the sweeter variety and don’t  forget to remove the seeds and pith. Serve with warm rice and green salad.

Ingredients:

250 gm of cooked beef  ( I have used roasted beef sirloin)

2 shallots  (peeled and finely sliced)

2 tomatoes ( finely sliced)

a bunch of cilantro (roughly chopped – I have run out of this at the time so you don’t see it in the picture)

For the dressing:

2 bird-eye green chillies (finely chopped)

2 red chillies (finely chopped)

2 tablespoon of lemon juice

2 tablespoon  fish sauce

2 tablespoon of soy sauce

6 tablespoon of groundnut oil

Serves 4

First make the dressing. Mix all the dressing ingredients well.  Place meat, shallots, tomatoes  and half the cilantro in a bowl. Pour over the dressing and gently mix. Serve with the rest of cilantro as garnish.

That’s it!

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Pak Long’s roast lamb sandwich

roast lamb sandwich

Hari minggu baru kami pergi makan di rumah mak Pak long sempena harijadi ayahnya. Mak mertua masak roast leg of lamb yang Mak Long beli kat kedai Pakistan. Bila kami nak balik, mak mertua tapaukan lebihan roast lamb. ooh kecil tapak tangan bonet kereta kami sediakan. Anyway, apabila Mak Long kena kerja dari rumah pada hari Isnin, Pak Long telah dengan baik hatinya , buatkan sandwich ni untuk Mak Long makan tengah hari.  Jazakallah my dear..

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Spaghetti Bolognese lagi

spaghetti bolognese

Resepi asal di sini.

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Chilli con carne

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Mak Long tak berapa pasti juadah chili con carne ni sebenarnya berasal dari negara mana. Mak Long agak boleh jadi Mexico atau Sepanyol atau salah sebuah negara Latin Amerika. Ada sesiapa boleh bantu? Apa pun ia merupakan salah satu cara untuk mempelbagaikan kaedah memasak daging cincang. Daging yang biasa digunakan adalah daging lembu tapi di sini Mak Long gunakan daging kambing kerana ianya lebih murah. Juadah ini sesuai untuk kanak-kanak (kandungan cilinya mungkin perlu dikurangkan)  dan juga golongan warga emas yang dah tak bergigi (yang takut makan daging kerana tak boleh mengunyah :) ). Biasanya ia dihidangkan dengan nasi. Mak Long perhatikan jugak di US mereka hidangkan dengan corn bread.

Resepi yang Mak Long gunakan sesuai untuk pengidap kencing manis.  Bagi pengidap yang teruk elakkan nasi dan gantikan dengan bunga kobis yang diparut kasar dan dikukus selama 5 minit. Idea lain yang boleh digunakan untuk menggantikan nasi : ubi keledek yang dilenyek dengan butter atau swede direbus dan dilenyek.

Ingredients:

250 gm minced meat

1 medium onion (finely chopped)

2 tsp of paprika

2 tsp of chilli powder ( you add more or reduce to your heat preference)

1 tsp of cumin powder

1 cm cube of fresh ginger (finely grated) or you can substitute it with 1 tsp of ground ginger

1 small garlic (finely chopped)

1 can of chopped tomato

1 tbsp of tomato puree

1 can of red kidney beans in spring water (or you can use half a can of dried kidney beans soaked overnight)

a small bunch coriander leaves (fine chopped)

salt and pepper

2 tbsp of olive oil

Serves 4

Heat the oil on medium heat. Add the onion, garlic and ginger. Stir fry until soft. Add the chilli, paprika and cumin. Add the mince and sir fry till brown. Add the chopped tomato and kidney beans. Mix the tomato puree with a tbsp of boiling water and add to the pot. Season well. Stir and bring to boil. Turn the heat down, cover and simmer gently for 20 minutes or until the oil separates. Sprinkle the chopped coriander leaves and serve immediately.

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Moussaka

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Inspired by James Martin. I served it with steamed vegetables. This portion serves 4 but it was so good we had seconds and finished it all just between the two of us.

Ingredients:

2 tbsp olive oil

250 gm of mince

1 onion chopped

2 small clove of garlic

1 chilli chopped

1 aubergine (sliced and fried till brown)

2  tomatoes (chopped)

 half a chicken stock cube

cumin

cinnamon

nutmeg

mint chopped

For the sauce:

50 gm of butter

25 gm of flour

10 ml milk

150 gm cheddar cheese

1 eggs

SERVE 4

Heat the olive oil. Fry the sliced aubergine till brown. Drain on kitchen a paper.

Next fry the onion, garlic and chilli. Next add the mince and brown. Add the tomatoes, chicken stock and spices. Season with salt and pepper. Add the chopped mint. Pour into a casserole dish.

Next the cheese sauce. Melt the butter. Add the flour. Stir. Gradually add the milk and keep stirring to remove any lumps. Gently simmer for a few minutes until you get a smooth roux. Add the cheese and seasonings. Take the pan off the heat and add the egg. Stir and pour over the mince. Bake for  15 minutes at gas mark 7.

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Meatballs ala Swedish

 

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Ingredients:

For the meatballs:

200 gm minced beef

200 gm minced chicken

1  onion peeled and finely chopped

fresh white breadcrumbs

milk

salt and pepper

butter for frying

For the gravy:

2 tbsp flour

11/2 cup of beef stock

1 tbsp sour cream

SERVES

Place all the ingredients for the meatballs except butter in a large bowl. Mix all the ingredients thoroughly. Using wet hands, shape the mixture into tiny balls the size of golf ball.

Heat the butter in a frying pan. Fry the meatballs one layer at a time, turning occassionally until brown all over.

When finished, add the  flour to the butter, stirring and scrapping the juices from the meat. Then pour the beef stock stir and let boil. When the gravy thicken, add the sourcream. Check seasoning, add the meatballs, turning to make sure they are evenly coated.

Serve with steamed vegetables and boiled  potatoes and if you can get  it, cranberry jam.

 

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Spaghetti Bolognese

Spaghetti Bolognese

To me, bolognese sauce is very versatile. Most times, I make double portions and freeze the rest. I would then convert the other portion into a chilli con carne to have with rice the next day or into a pie with mash topping to bring new interest to it. Or if you are a pizza lover you can spread it over a pizza base, sprinkle over some sliced mushrooms and top with grated cheese – makes great pizza!

Ingredients:

4 oz of spaghetti

400 gm minced meat ( I used lamb)

1 large carrot (peeled and finely chopped)

80g button mushroom (finely chopped)

2 large celery stalks  (chopped)

1 large onion (finely chopped)

1 large garlic (crushed)

2 cm cube fresh ginger (grated)

1  14 oz tin chopped tomato

2 tbsp tomato puree mixed with same amount of hot water

2 tsp finely chopped  fresh basil or 1 tsp dried

2 tsp finely chopped fresh oregano or 1 tsp dried

1 red fresh chilli (optional: I like my sauce with a kick; finely chopped)

2 tbsp of olive oil

salt and pepper

SERVES 4

In a deep saucepan, heat the olive oil, add the  onion, garlic and ginger stir until soft. Add the vegetables, mince and stir. Add the chopped tomatoes; tomato puree, herbs and chilli. Stir again. Season with salt and pepper. Gently bring to boil and then cover and let it simmer slowly under very low heat for 30-40 minutes. Stir occasionally to stop it catching.

Meanwhile, boil the spaghetti following the instructions on its packaging until al-dente. Serve with the sauce ladled over it. This is normally served with grated parmesan cheese but I have had difficulty looking for a halal version of it therefore I  go without.

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Leftover Bolognese Pie with mashed potatoes, parsnip and butternut squash topping

Leftover Bolognese Pie with mashed potatoes, parsnip and butternut squash topping

It just so happened that I had a parsnip and a butternut squash which my dear mother-in-law has pulled out of her back garden and I have been wondering for days about how to use them.  I also had some leftover bolognese sauce but I was reluctant to have it with spaghetti again. Having had a browse through of Jamie Oliver’s new book “Jamie’s Ministry of Food” in Waterstone bookshop today, I got this idea of turning the bolognese sauce into a pie and using the two vegetables and some potatoes as topping. It was an experiment (and my experiments don’t always turn out right) but this time dear hubby says it was yumm… It was a pleasant surprise that the mixed mash actually turned out very good and I was glad because (in this climate of rising food cost) I was able to make a pound of lamb mince stretch a little bit further. 
 

 

Ingredients:
450g of cooked lamb bolognese sauce

200g of button mushroom (thinly sliced)

250g of carrot (peeled and finely chopped)

1 tsp of cumin powder

1 tsp of light curry powder

2 medium sized potatoes (peeled and roughly chopped)

1 medium sized parsnip (peeled and roughly chopped)

1/4 of a medium sized butternut squash (peeled, cored and roughly chopped)

100g of butter

1 tbsp of vegetable oil

salt and pepper

 

 

Heat the oven  gas mark 8. Put the parsnip, butternut and potatoes in a saucepan, cover in cold water and bring to the boil until soft.  In the meantime, heat the vegetable oil in another saucepan, add the carrot and stir until soft. Add the mushroom, cumin and curry powder and the bolognese sauce. Bring to boil stirring occasionally. Check seasoning. Simmer until sauce thickens. Meanwhile  strain the potatoes, parsnip and squash, add  butter and mash until smooth. Season with salt and pepper.  Pour the thickened sauce into a casserole dish, top with mash and bake for 20 minutes. Serve simply with green salad.

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