Hanoi Beef Noodle

Ingredients

Beef Broth

1.5 kg beef shanks (cut into small chunks) /ribs/brisket (scald first)
3.5 litres water (reduce some water if want broth to b thicker)
3 pieces 1 inch old ginger unpeeled
1 large Spanish onion (unpeeled and halved)
5 shallots (peeled)

2 radish (cut into chunks)
1 carrot (cut into chunks)

4 whole star anise
2 pcs cinnamon sticks
6 whole cloves
10 black peppercorns
60ml fish sauce
Salt to taste
1 cube beef stock (optional)

Accompaniments:-

500gm dried vietnamese noodles (soaked and blanched) (xiangxi brand rice vemicelli)
1 large Spanish Onion (shredded finely)
3 sprigs spring onions (cut into 1.5 in lengths)
A feew sprigs of chinese celery (cut into 1.5 in length)

Garnishing

A handful of basil thai basil leaves
2 fresh red chillies (shredded finely)
Mint leaves/coriander leaves/lime wedges

Method:

Prepare beef broth,

Blanch beef in hot boiling water to remove scum.
Drain and set aside.
In a saucepot, saute ginger, onion and shallots in 2 tblsp cooking oil until fragrant and browned.
Add in beef shanks and stir fry for a short while before adding water and rest of ingredients in pressure cooker.
Cover with lid and when 2nd ring appears, lower flame and time 30 mins. (if normal cooking, boil over medium flame for 31/2 hours for a concentrated flavor.
Meanwhile, blanch soak vietnamese noodles in pot of boiling water added with 1 tblsp salt and oil.
Rinse in cold water and drain.

Bo Luc Lac (Vietnamese Shaking Beef)

BO LUC LAC (VIETNAMESE SHAKING BEEF)
INGREDIENTS:

Beef Marinade
1.5 lbs beef sirloin (or any cut you like) cut into 1″ cubes
2 tbs minced garlic
1.5 tbs sugar
2 tbs oyster sauce
1 tbs fish sauce
1 tbs sesame oil
1 ts thick soy sauce

Vinaigrette
1/2 cup rice vinegar
1.5 tbs sugar
1/2 tbs salt

Dipping Sauce
Juice of 1 lime
1/2 ts kosher salt
1/2 ts fresh cracked pepper

1 red onion, thinly sliced
2 bunches of watercress, long stems trimmed
2 tomatoes, thinly sliced

Cooking oil for frying

METHOD:

Prepare marinade by combining garlic, oyster sauce, sugar, fish sauce, thick soy sauce and sesame oil with the beef for at least half an hour, preferably 1-2 hrs.
Prepare vinaigrette by mixing rice vinegar with salt and sugar. It should be a balance of sour, salty and sweet.

Thinly slice the red onion and use about 3-4 tbs of the vinaigrette to pickle and set aside covered in fridge for about 10 minutes. Prepare bed of watercress and tomatoes in a serving platter and set aside.

Heat a large wok or pan over high heat. Add about 2 tbs cooking oil and when it begins to smoke, add an even layer of beef and allow to sear for about 2 minutes, before “shaking” to sear the opposite sides for about another 1-2 minute more to brown all the sides.  Do this in batches to cook all the beef if necessary.

Transfer beef to bed of watercress and tomatoes. Drizzle another 3-4 tbs of vinaigrette over the beef and greens and top with pickled red onions. Lastly, squeeze lime juice over salt and pepper in a small ramekin.

Bulgogi

I do use maple syrup (not the Aunt Jemima variety) as the sweet component for my bulgogi marinade. I’m not sure if it makes a huge difference, but at least it incorporates more readily than granulated sugar. It’s also not as sweet as white sugar, but offers a little more sweetness than brown sugar. The following batch is enough for about a 1 1/2 pounds of meat. You can adjust the ingredients according to your taste. If you like it sweeter, add more syrup, if you want it a little saltier, add a little more soy sauce or salt.

BULGOGI

1/4 cup soy sauce
1/4 cup maple syrup
1/8 cup sesame oil
1 to 2 green onion stalks, sliced thin
4-5 cloves of fresh garlic, minced (or about 2 teaspoons garlic powder)
1″ piece of fresh ginger, minced
About 1/8 teaspoon black pepper (optional)
1 tablespoon toasted sesame seeds

1 to 1 1/2 pounds organic 100% grass fed prime ribeye, sliced thin

Mix the first seven ingredients. Add to sliced beef and marinade for at least an hour. If you don’t have access to a grill, you can use a broiler pan with similar results. Broil on high (about 6-inches from heat) for about 5 minutes. Keep an eye it because it cooks quickly. Toss the meat around and broil for another few minutes. Serve immediately!

Thai Green Curry

Ingredients:-

A)
 
8 pcs chicken thigh (cut into pieces) <marinate with sme salt and peper>
200gm tomatoes (cut into 6 pieces)
100gm ladies fingers (cut into half lengthwise)
1 1/2 cups water
1 1/2 cups thick coconut milk
1/2 tblsp salt (to taste)
1 tbslp sugar

Ground Ingredients:-

100gm fresh coriander (root and leaves)
100gm local thai basil leaves
50gm kaffir leaves (daun limau purut)
200gm green chillies
30gm chillie padi/red chillies
2 cloves garlic (16 pips)
4 whole red onions
3 in ginger (old)
1 tblsp tumeric powder/ 2 in fresh tumeric
100 ml cooking oil

Method:-

1. Place all ground ingredients into blender and blend till fine. (add some oil to blend together)

2. Heat oil in wok and fry ground ingredients until fragrant.
    Add in chicken to fry for 5 - 10 mins.
    Add water, salt and sugar and let it simmer until chicken is cooked and gravy thick.

3.  Add in tomatoes, ladies fingers and bring to a quick boil.
    Simmer for another 15 mins.
    Lastly, add thick coconut milk and simmer for another 5 mins


(can replace chicken with beef or lamb and need to simmer longer)

Bavette steak with sautéed potatoes By: Aaron Craze From: Market Kitchen

Ingredients
1 x 250 g Bavette steak
1/2 bunches watercress
1/2 lemon, juice only
1 dashes of olive oil
For the potatoes

300 g assorted heritage potatoes, boiled and sliced (e.g. Red Duke of York and Pink Fir)
knob of butter
1 clove garlic, minced
1 sprigs rosemary
For the butter sauce (makes a large roll to use again and again)

500 g butter, softened
tarragon
grated horseradish
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Method
1. Season the steak and place in a hot griddle pan.

2. Cook to medium rare (4-6 minutes on each side), then rest for 6 minutes.

3. For the potatoes:lightly fry the boiled potatoes in a hot pan with butter, garlic and rosemary until golden (6-8 minutes).

4. For the butter sauce: place softened butter, tarragon and horseradish in a food processor and blitz. Remove and roll into a roll, cover with cling film and refrigerate.

5. In a bowl dress the watercress with some lemon and olive oil and place on a plate.

6. Warm a knob of the butter sauce in a hot pan, until just starting to melt then place on top of steak and serve with the potatoes and salad.

Steak with Pepper or Mushroom Sauce

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Steak with pepper or mushroom sauce
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Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Course: Main

INGREDIENTS

4 steak cuts of your choice
olive oil
salt and pepper
peppercorn sauce
20g butter
2 tablespoons green peppercorns
30ml brandy
400ml good quality veal stock
100ml pouring cream
mushroom sauce
1 tablespoon olive oil
200g button mushrooms, thinly sliced
50g butter
1 medium onion, finely diced
1-2 cloves garlic, crushed
30ml brandy
250-300ml veal stock, depending on quality
50-60ml pouring cream
2 tablespoon fresh parsley, chopped finely
mash potato or fries (shoestring) to serve
METHOD

Season steaks well and rub with olive oil.

Cook on char-grill or barbecue. 60 percent on first side and 40 percent on second side.

Remove and rest when cooked to your liking. It's better to undercook, than overcook, as the steak will continue cooking for a few minutes after being removed from heat.

To make pepper sauce:
In a medium size fry-pan, melt butter and add peppercorns. When the butter begins to brown and sizzle, add the brandy and flame.

Pour in stock and cream and reduce. Serve with steak, cooked to your liking, and mashed potato or fries.

To make mushroom sauce:
In a medium size fry-pan, add olive oil and mushrooms. Cook until mushrooms begin to soften.

Add butter and melt, then add onions. Cook until onions are soft, toss to turn and combine.

Add garlic, cook 1 minute longer then add brandy and flame.

Add veal stock, and cream. Reduce until sauce thickens.

Add parsley and serve spooned over steak.
 

Southwestern Beef Stew

Recipe summary
This saucy beef stew by Chef Michael Smith is sure to keep you warm on any chilly night.

Ingredients
2 pounds stewing beef, cut into cubes
4 tablespoons canola oil
4 onions, peeled and sliced thinly
10 cloves garlic, peeled
2 red peppers, seeds removed and cut into 1-inch chunks
1 jalapeno, seeds removed and minced
2 tablespoons chili powder
1 can whole tomatoes (28oz)
1 can pinto, red or black beans, drained and rinsed (398mL)
1 cup frozen corn
1 bunch of cilantro, chopped

Directions
Brown the beef well. Begin by drying it with paper towels, dry beef sears better. Pre heat a large heavy pot over medium-high heat and add enough oil to generously cover the bottom of the pot. A thin film is not enough. Add a single layer of the beef cubes. Brown evenly, adjusting the heat as needed to keep the meat sizzling. Medium high heat usually works best. Be patient, this is the only time you can add the rich deep flavour of caramelization to the moist stew. Rest the browned beef on a plate. Continue with the rest of the beef, browning it in batches. Add more oil as needed.
Add the onions and garlic to the empty hot pan and stir well with a wooden spoon, scraping any brown bits from bottom of the pan. Continue until golden brown. Add the red peppers and jalapeno. Stir in the chili powder, canned tomatoes, beans and the browned beef. Stir well and bring to a simmer. Cover with a tight fitting lid and continue at a low simmer over low heat for 1 hour. When you are ready to serve stir in the frozen corn and cilantro, just prior to serving.