daging padprik

also known as padprik beef. or, according to mr. wikipedia, it's stir fry beef, thai style. you can read more about thai dishes here and about pad prik here.

i took the recipe from the 1 hari 1 resipi book. taste wise, well, i think it would've been better. but, in all fairness, i lacked one key ingredient which was the tom yum paste. i thought of substituting it with a tom yum cube, but apparently, the robot malfunctioned, again, and forgot to tell me that we were out. so...what to do...we make do.

ready? here we go!

you will need:

(a)

300g beef

½ carrot, cut in any way you want
4 long beans, i didn't have any, so i used french beans
1 red chili
1 big onion, cut into circles

(b) for the sauce/gravy

1 tbsp tom yum paste/sauce, i didn't have any *boohoo*

1 tbsp thick soy sauce

5 tbsp chili sauce

2 tbsp tomato sauce

3 tbsp oyster sauce

5 kaffir lime leaves, i didn't put any as my roomie HATES them! :-p

1 lemongrass, bruised

5 bird's eye chillies, bruised

3 cloves garlic, bruised

½ cup water
cooking oil

the how to:
1)  heat oil in wok, saute the garlic and lemongrass till fragrant.

2)  add in the beef and stir.

3)  in goes the carrots, thick soy sauce, tomato sauce, chili sauce and the oyster sauce. let the mixture simmer till it starts to boil.

4)  add in the french beans. i also added some tomatoes.

5)  next, in goes all the chillies, stir till mixed. add in a little bit of water.

6)  when the dish start to boil, add it the kaffir lime leaves, big onion. stir and heat off.

7)  ready to serve with rice!

i wish i had the tom yum paste because i'm sure the taste will be a tad different, but my *ehem* version is still edible and nice, mind you. so, get yourselves a jar of tom yum paste and padprik away!!

recipe source: 1 hari 1 resipi by chef hanieliza
thai food information taken from www.wikipedia.org terima kasih abang wikipedia.

daging masak hitam

there is absolutely no way to translate the name of this dish in a beautiful manner. seriously. i could go beef in black sauce, or beef in soy sauce, but beef in soy sauce does not even reflect the true nature of this dish. so, let's just call it daging masak hitam. okay?

 

apahal ler lauk ko asyik black je sejak-dua menjak ni temah? entahlah senah...

how shall i describe this dish? it is very delicious. if you guys are familiar with nasi kandar, then you guys will surely know that one of the dishes served, apart from the usual curry, would be the daging hitam. well, this dish taste like thatlah. ejactly. i kid you not. you donch believe? you trylah. okay? and then lemme know.

ready for the recipe? let's go!!

you will need:
(a)
500g beef, sliced thinly
1 tsp cumin powder, mixed with some water*
1 tsp fennel powder, mixed with some water*
2 tbsps cooking oil
5 tbsps dark/thick soy sauce
½ cup tamarind juice
salt to taste
water as much as you need
3 lemongrass, bruised *ouch?*

(b) blend these
10 shallots
3 garlic
1½ inch ginger
15 dried chillies

the how to:
1)  heat oil in wok and saute the lemongrass, (b), the cumin and fennel powder, till fragrant.

2)  add in the sliced beef and a little bit of water. let them be till the beef is tender.

3)  once tender, add in the tamarind juice and the dark soy sauce.

4)  cook and simmer till the gravy becomes thick.

5)  once done, it's ready to serve with hot rice. *yums*

*i didn't have these so, i pounded my fennel and cumin seeds.

okay guys...what are you waiting for? get crackin'!!

come back okay?

recipe source: 1 hari 1 resipi by chef hanieliza

daging sos tiram

let's go back to where it all begins. this i-want-to-try-out-all-recipes-from-this-book frenzy. it's been quite a while since i last tried anything from this book, so, i guess it's only fair that i go back to it. yelah, takkan nak jadi kacang lupakan kulit pulowk ye dok? hehehe...

okay, okay, i know it is called daging sos tiram or beef in oyster sauce. you must be wondering why, is it sooooo black, yes? i think i must've overdone it a tad in the thick soy sauce department. my bad. but, the taste is reaaaaaallllyyyyy dandy. i like!

ready?

let's go!!

ingredients:
(a)
500g beef
1 tbs thick soy sauce
4 tbs oyster sauce
1 cup water
1 tsp freshly ground black pepper
5 button mushrooms, sliced thinly
1 red capsicum, cut in whatever way you like
1 green capsicum, same like above
3 tbs cooking oil, to be used to saute (b)
salt, if needed

(b) items to be sliced thinly
5 shallots
2 cloves garlic
1" ginger
1 big onion

the how to:
1)  heat oil in wok and saute (b) till fragrant and shiny.

2)  in goes the beef, cook till tender.

3)  add in the button mushrooms, oyster sauce, thick soy sauce, pepper and water.

4)  cook until the gravy starts to thickened. this is when you throw (hehehe) in the capsicum.

5)  take wok off heat, ready to be eaten!

i like the taste of the gravy, i think the beef and the mushrooms and the oyster sauce compliments each other. next time, i might even add in some sliced celery. who know, eh?

okay you guys, i'm going to have my dinner now.

come back soon, aight?

daging goreng lada hitam

or also known as black pepper beef. i think this one, malay style.

okay folks, i might have gone a lot bit overboard with the thick soy sauce here...because the colour of this dish is the colour of the night. the darkest night without the moon or the street lights...or flashlight, or any kind of lightlah...you get my drift, yes? you drift? okay, good.

taste wise, i think i also did something that i shouldn't have done which is to reduce the amount of black pepper. my bad. nama pun daging goreng lada hitam right? not daging goreng hitam. aiyerrrr...anyways, it was still edible just minus the black pepper 'umph' that anyone would expect to get when we tell them that we're presenting them with black pepper beef. why am i rambling? i don't know. lack of sleep? let's blame it on lack of sleep. okay, lack of sleep it is.

here's the recipe....

ingredients:

(a)

500g beef, sliced into strips

2 tbs dark soy sauce

2 tbs cornflour + 1 cup water (mix together)

2 tbs black pepper (pound, i grind mine fresh <--- eksyen. sorry.)

cooking oil

salt to taste

(b) things to saute

5 shallots, sliced

2 cloves garlic, sliced

1" ginger, sliced

1 big onion, cut in any way you like

(c) garnishing

2 stalks of chinese celery

2 stalks of spring onion

1 tomato, cut into six

2 red chillies

2 green chillies

the how to:
1)  heat oil in wok and saute (b) till the shallots are shiny and clear.

2)  in goes the beef strips and fry till they are tender.

3)  you can now add in the cornflour and water mixture, along with dark soy sauce, ground black pepper and salt.

4)  cook till the gravy thickens and you can add in (c).

5)  ready to serve.

i love recipes that only have about 5 steps to make...wait...this one has only four! haaaaa...

go on, give it a go!

recipe source: 1 hari 1 resipi.

daging dendeng

i've always wanted to try making this dish. the only thing that is pulling me back is the process involved in making daging dendeng. let me just tell you guys this, i haven't always been the cook in the family. i even surprised my own mother. MY MOTHER!! haha!!! i started to seriously cook, very, very recently. i believe that there is always room for improvement and that i should try something new all the time, so that i won't be a boring person. haha! what a reason. aaaand, it also helps that i have an everwilling, very sporting, foodie of a husband, who eats everything that i make, without any complaints...so far...hehehe...Alhamdulillah.

back to this dish. everytime i go to a kedai minang, or something like that, this would be one of the dishes that i would order. and one thing about me, i have this very strong sense of curiousity...okaylah, call it busy body. and whenever i like something, i will try to find ways to make it...and also at the same time, try to find ways to make it easier.

but, with daging dendeng, i don't think you can skip THE most important step, which is the pounding of the meat (something that i was not looking forward to) but, like they say, there's always the first time for everything, right? i only have one thing to change about the recipe...i will write it down at the bottom of this post okay? now, on to the recipe, shall we?

ingredients:
(a)
1 kg beef
2" ginger, crushed
3 lemongrass, crushed
2 cups water
oil
salt to taste


(b)to blend
10 dried chillies
15 red chillies
10 shallots
3 cloves garlic
1 tbs kurma spice
1 tbs brown sugar (gula merah)

the how to

1) clean the beef and coat with salt. once done, boil with the ginger and lemongrass till it's tender.

2) once done, slice the beef thinly, then fry till a little crispy.

3) next, pound the thinly sliced beef using any equipment that you have. i used my mortar and pestle for this.

4) in the wok, heat a little bit of oil and saute (b) till fragrant.

5) once that is done, put the beef into the wok and stir till everything is evenly mixed.

6) add salt if necessary.

and we're done.

what i think about this recipe:

1) well, i must remember next time to NOT cut the beef too thin because it will turn to powder when pounded. HAHA! powdered beef, anyone?

2) i think the taste of the sambal is a little bit bland, i would, next time, add a little bit of coarsely pounded coriander seeds.

that's my take. what about you guys?try it and then let me know, okay?

recipe source: 1 hari 1 resipi