Showing posts with label Beef and Lamb. Show all posts
Showing posts with label Beef and Lamb. Show all posts

Thursday, April 10, 2014

Roti John and Caversham Wildlife Park


by the way…
the bling bling shoes in the last week post, isn't mine.
I can't walk in those…


I was MIA last week.  Had a very good reason for missing out on a post… I was busy playing host to my nephew and wife.
They were supposed to go to the park on their own, however with last minute change of plan, we ended up at the park too.


I've been to the park umpteen times, but this time I went prepared…  packed my baby aNDy  (aNDy is my camera if you are wondering…;P), and happy with the outcome. Click on my Flickr icon (button on the right...up there) to view few more photos.

But the only thing I did not prepare…was our lunch
If I knew that we were going to tag along, I would have pack these Roti John…. winking

Give me a shout or a waveif you remember Roti John?
Roti means Bread in Malay and Hindi


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Street food made famous in the eighties… Someone came up with the idea of having mincemeat mix with egg, spread on bread and cook on the hot griddle or skillet.
How the name 'Roti John' came about… your guess is as good as mine. Perhaps Mr Google will gladly search and tell you.

Roti John

...when I first introduced Roti John to D and E, they gave me the 'What is my mom talking about' look!
 Once bitten, forever smitten with Roti John, and they are happy to have it for dinner  big grin

Roti John

Roti John
click here to print

500g mince beef
5 eggs
1/2 cup chopped spring onion
1 chilli - finely chopped (optional)
season with salt
10 soft hotdog buns (store bought)
canola oil
  1. Place mince beef in a medium size bowl. 
  2. Add egg one at a time, and mix into the beef until the mixture is homogeneous. 
  3. Add chopped spring onion and chopped chilli. 
  4. Season with salt, 1-2 teaspoon (to taste). 
  5. Slice the hot dog buns (long side) into two. 
  6. Heat up shallow pan or frying pan. 
  7. Drizzle about 1 tablespoon oil. 
  8. Spread the beef -egg mixture onto the buns and immediately place the buns face down onto the griddle, skillet or hot frying pan. 
  9. Leave it until the beef mixture is cooked thoroughly. 
  10. Turn the buns over, continue cooking until the other side turn brown and crispy too 
  11. Serve immediately with sweet chilli or Sriracha.

Friday, November 8, 2013

Thai Waterfall Beef Salad


Counting days till we fly to Bangkok... yay big grin

This is going to be a "Mom and Daughter" trip, our first without the boys.

Its time for family visit/ holiday to Malaysia again. The last visit was in 2010. I always felt that it is such a waste just to fly into KL and not taking advantage of the cheap air fare and fly to one of the neighbouring countries.
Few clicks on webpages in search of good deals on airfares, accomodations and possible destinations, Bangkok came top of my list.
... but the boys aren't interested...phbbbbt

Its definitely going to be more of a shopping trip rather than sight seeing-touristy trip,
... 'shop till she drop' adventure for E.
She is looking forward to explore all the shops, with hope that she may find something nice and decent (on Mom's strict order!!!angry)a dress or Ball Gown for her Year 12 Prom Night
(is it call Prom Night? I cant remember the exact name for this 'major event' for all Year 12s out of touch. After all, I didn't have such event when I finished my High School!).  

Oh yes... she has done her "contribution" for the trip by googling and mapping out her shopping routes, from one end of Bangkok to another, plus listing down hotels within walking distance to shopping precincts (with warning spoken out loud : "Mom, not the haunted hotels, ok!!"nail biting)
I just hope that I have the stamina to keep up with this excited 16 year old shopoholic.
And me? I am excited to re-visit the city.... but I dont think I will be shopping as much as Little Miss Shopoholic... perhaps 1 or 2 knick knack, props, celadons  ...(I am sure my husband is smiling reading my last statement...)

...looking forward to drown myself in Authentic Thai food though winking


I am building up our holiday 'mood' by posting this ...

Thai Waterfall Beef Salad
Serve 4
Adapted with changes from SBS
click here to print

2 x 200 g Beef Fillets
2 tablespoon fish sauce
2 teaspoon palm sugar
juice of 1 lime
1 tablespoon roasted glutinous rice
1 kaffir lime leaf (thinly sliced)
1/2 teaspoon lemongrass (frozen minced lemongrass)
1 chilli thinly sliced
fresh coriander leaves
fresh mint leaves

1 cup of glutinous rice
1 cup of water
  1. Wash glutinous rice and cook in rice cooker. 
  2. Once cook set aside to cool. shape into balls about the size of a big marble.
  3. Pan roast the glutinous rice together with kaffir lime leaf and lemon grass. 
  4. Set aside to cool. 
  5. Ground to a fine powder.
  6. In a mixing bowl, mix fish sauce, lime juice and palm sugar. 
  7. Stir to dissolve the sugar (add sugar if needed).
  8. Cook beef on skillet or barbeque hot plate for about 2-3 mins on each side (adjust time depending how you wish your beef to be cooked :- rare, medium or well done). 
  9. Thinly slice the beef. 
  10. Add sliced beef into the fish sauce mix. 
  11. Add the grounded rice, fresh coriander leaves, mint leaves, chilli. 
  12. Mix well and serve with cooked glutinous rice.

I am submitting this post to Asian Food Fest ( Thailand ) - November Month hosted by Lena of frozen wings

Friday, August 30, 2013

Beef Chorizo Burger with Jalapeno-Mayo Sauce and Swan Valley


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Lets turn back the clock to 4 decades ago...
... when my parents my dad uttered these words "Jom, pi berkelah esok" translated to English ~ 'Lets go for a picnic tomorrow', I'd be so excited, that most of the times, I'd spoil my own day out by not having a good night sleep. All night thinking and planning of how to have maximum fun. The brains was on "imagination" overdrive, kept me awake every hour or so.... the excitement was killing me.

Our definition of 'berkelah' / picnic ~ was going out to a place where there will be water, be it waterfall or by the beach, and to have a "swim" (to have a dip basically, as neither of us can swim!!).Usually its the later.
All 5 of us, cramped into the back seat of a rented/borrowed car (didn't have the luxury of owning an automobile with dad's meagre income) and sometimes, we took bus to our 'picnic' destination, Pantai Merdeka in Kedah.

We didn't mind the long journey over long winding road. I cant remember how long the journey took us from my hometown in Alor Setar to the nice white sandy beaches of Pantai Merdeka  (I googled, and it was 60km approximate distance between the two...) 

So it was far....60 km! this day and age, would take less than an hour drive... but  those days without highways... hmmm... perhaps 2 hours? I don't know...

Morning was still covered with the blanket of darkness, lying down in bed, I could hear mom tinkering in the kitchen. She started to cook... not preparing finger food, but cooking ... hot food to take along with us on the journey.
By the first sun ray hit the ground, all ready and packed : Nasi Lemak (Coconut Rice) in 'thermos' like big pot to keep the rice hot, sambal anchovies in plastic containers with some hard boiled eggs. Sardine sandwiches, roasted peanuts (Cap Tangan... yum yum), hot beverage, drinking water, picnic mat, plastic plates and cups. Towels and change of clothes.

my abah and I ~ at Pantai Merdeka, Kedah
As soon as the sun slipped towards the horizon, packed up our stuff and ready to trot our way home, but not before having a treat of ice-creams.
.... and that was then... the olden days, the golden years

Things has definitely changed...
Now that I am a parent, a mom... our picnic packing is simplified, either sandwiches or burgers or finger food with some fruits. No waking up early morning to prepare hot food, laden with carbs... because I am not as hard working as my mom was... in other words... I am LAZY.

Through out my kids' growing up years, and when it's "still cool to hang out" with parents, we took them out for a picnic either by the Bell Rapids or by Swan River along Reid Highway...(some things can never change, carved deep into my head that picnic equates to water existence...)
... and for dessert, we would drive out to have scrumptious ice-creams and handful (many for some...) of free chocolate tastings at the Margaret River Chocolate factory nearby.

Back to food story...
It is difficult to get my hands on halal chorizos in the Northern suburbs. The distributor/ butcher that I frequent, has stop making/ selling chorizo, perhaps there is no demand, but one can still hope...sigh
So here it is...

Care for a bite of this Chorizo burger?
... or to pack into your picnic basket to celebrate Father's Day this Sunday?

We will be celebrating Father's day this Sunday.... ooooh yes, we celebrate Father's Day, 3 months later than the rest of the world. Why? I have no idea. Someone care to highlight?


Wishing all Fathers... 

Have a wonderful Father's Day 
with your beloved family.

No picnic for us 
...we will be celebrating ours, this Saturday, D will be cooking steak for his dad (and for his mom and sis, of course). 

Beef Chorizo Burger with Jalapeno-Mayo Sauce
Makes 8
Click here to print

Beef Pattie
1.5 kg mince beef
25 g garlic
25 g salt
15 g black peppercorns
1 ½ tablespoon smoke paprika
1 ½ tablespoon fennel
2 tablespoon hot paprika
4 tablespoon balsamic vinegar

Jalapeno Mayo sauce
100 ml store bought mayonnaise
50 g jalapeno

Store bought burger buns
Sliced tomatoes
  1. Mix mince beef, vinegar and spices in a mixing bowl. 
  2. Place Gladwrap over the bowl and refrigerate for at least 3 hours or overnight (best overnight)
  3. Using stick blender, blend Jalapeno and mayonnaise. Set aside.
  4. Divide into 8 -10  patties. 
  5. Cook over barbeque or hot skillet. 
  6. Toast burger buns. 
  7. Top bun with lettuce, tomato, patty and cucumber.  
  8. Drizzle  some Jalapeno-Mayo Sauce.
  9. Serve

Friday, July 27, 2012

Glass Noodles in Oxtail Stew

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Kids are back to school this week.
And as for my son, this term will be his last term, to be in the school/class room environment.
Last night, we were talking over supper... about his plan, his future, which University, what course, where he intends to go to and so forth. We touched on the topic on which part of Australia that they would likely end up studying hence living...
Suddenly... E said... 
"If I were to leave WA and live in the Eastern States... I'd miss my Alarm Clock
with her arm stretching out to pat my back...looking at me with her cheeky smile. batting eyelashes

Yes... I would definitely miss her... miss annoying her every morning... with my every 10 minutes listening, checking whether she is out of bed, getting ready.
Screaming at the top of my lungs "Its time to go" at the garage door...hurry up! ready to leave, with her replying 'I am coming' and yet, she is no where to be seen...
Still no sign of her in the next 5 minutes... but 'I am coming' could be heard coming from somewhere in the house.

She gets my adrenalin pumping every morning... I do not need caffeine for that extra boost.
We are totally opposite... I must be either early or on time... whereby the word : Time is erased from her vocabulary...rolling eyes

I am going to miss my son too, if he decided to further his studies to the Eastern States... will miss cooking this bowl of noodles with lots and lots of beef, beef rendang and many more... this boy loves his red meat.

Recipe (serve 6-8)

Ingredients A
1 kg oxtail (get your butcher to cut into 3cm pieces)
1 kg chuck bones
4 dried chillies
2 brown onions- wedge
8 garlic cloves - peeled and smashed
2 inch ginger - smashed
2 teaspoon hot black bean paste
4 tablespoon miso paste
2 tablespoon raw sugar
1 cup light soy sauce
2 large bay leaves
4 /12 tablespoon dark caramel soy sauce
2 carrots - cut into chunk
1 large white radish - cut into chunks
Salt to taste

Ingredients B 
Spice bag
4 star anise
1 teaspoon fennel seeds
1 fresh mandarin orange peel
2 teaspoon peppercorn mix
1 cinnamon stick

Ingredients C
Preserved vegetable (from Asian Grocer)
3 fresh chillies - 1 to be finely chopped and 2 to be thinly sliced
500g  glass noodle (large packet found in Asian grocer) 
Spring onions - thinly sliced
Baby Bok Choy - washed and steam

  1. Wash the preserved vegetables and squeezed out as much water as you can. Cut the vegetables into thin strips (perpendicular to the stalks). Check on its saltiness. Finely chopped 1 fresh chilli. Mix the chilli into the preserved vegetable. Add sugar and a squeeze of fresh lemon.
  2. Using a piece of muslin cloth, wrap and tie the spices (in Ingredients B) to make a spice bag.
  3. In a 6 liter slow cooker - arrange the chuck bones and oxtail at the bottom of the pot. 
  4. Add in spice bag. 
  5. Add water to just about covering the oxtail and chuck bones.
  6. Cook on HIGH for 4 hours or on LOW for 6 hours or until the meat is tender and just about to fall off the bone. 
  7. With the slotted spoon, gently dish out the oxtail and chuck bones onto another heatproof container. Cover with foil, to keep the meat moist.  
  8. Add dried chillies, onions, ginger, bay leaves, carrots and radish to the slow cooker.
  9. Mix black bean paste, miso paste, dark caramel soy sauce with 1 cup of light soy sauce. Pour the soy mix into the slow cooker. 
  10. Cook on HIGH for at least 2 hours or until carrots and radish are tender. Add hot water if necessary (about 1 cup)
  11. Season to taste.
  12. Soak the glass noodles for few hours, drained. 
  13. Divide glass noodle in individual bowls. 
  14. Ladle the hot boiling soup into the bowl (thus will cook the glass noodle). 
  15. Garnish with oxtail, beef pieces, baby bok choy, some fresh cut up chillies, spring onion and preserved vegetables.
  16. Serve immediately

Friday, April 20, 2012

Persian Pomegranate Soup

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When I unpack 'Pomegranate Juice' from my shopping bag into the refrigerator... I told D "Son, I am going to cook something exotic ... so... please, you are not to drink this". 
And of course... as teens would normally do, especially the one that is always 'Hungry' all the time.... would always want to have his/her last say....ask "What are you going to cook?' 
"Pomegranate Soup' was my short answer. He gave me that 'You are kidding me' look...raised eyebrows

This is the first time I cooked 'something' from a Novel... and not a cookbook.

Reading Marsha Mehran's Pomegranate Soup... I was drawn to the characters, story line ... but I was more into the  'happenings' in their kitchen, the feeling was surreal... the smell of chopped onions, mints, parsley, exotic spices used, a pot of soup simmering on the stove... imagine... the exotic aroma billowing from the chimney of her character's kitchen... wafting through the sleepy town in Ballinacroagh, Ireland. 

Awww.... She had me at 'Pomegranate Soup'... love struck

Hence, Pomegranate Soup it is....

I was thrilled to be able to re-create the flavours and aroma in my kitchen...
It is one of the best 'humble' soups that I have tasted... It is light, smooth and tangy with burst of flavours... and the crunch of the pomegranate garnishes just 'Seal the Deal'.
Everyone ... including my son who gave me that 'Are you kidding me' look was smitten with the soup... shhh.. don't tell anyone... I even licked my bowl cleantongue

Oh .. one more thing... one of the ingredients in Marsha's Pomegranate soup is Angelica Powder. I hadn't a clue to what it was until I Googled... Angelica Sinensis to Persians and it is Dong Quay to Chinese. A 'Female Ginseng' as it benefits women health and well-being here for further information.
There you go, readers... it is a healthy soup too big grin

There are few more recipes in Marsha's Pomegranate Soup that I would love to give it a go... and perhaps blog about it..

Recipe Serve 4-6
(tweaked and adapted from Marsha Mehran novel 'Pomegranate Soup')
1 red onion ~ chopped
1 tablespoon of olive oil
1/4 cup of red lentils (washed)
2/3 cup of Basmati rice(washed)
3 cups of water
1/2 teaspoon of tumeric
1/4 cup of chopped parsley
1 cup of chopped cilantro
1/2 cup of chopped mint
1/4 cup of chopped spring onion
300g minced beef* (rolled into bitesize balls)
1 cup of pomegranate juice
2 teaspoon of sugar
1 tablespoon of lemon juice
2 strips of angelica roots or (pre-cut Chinese Dong Quay from Asian grocer)
salt and pepper
Garnish: 1 tablespoon of fresh pomegranate

  1. Heat up olive oil in medium size stockpot, add onion and saute until slightly golden.
  2. Add lentils, basmati rice, water, salt, pepper and tumeric.
  3. Bring to a quick boil then lower the heat to a simmer, covered, for at 20 minutes.
  4. Add parsley, mint, cilantro, angelica roots or dong quay and spring onion.
  5. Simmer for another 15 minutes.
  6. Add meatballs, pomegranate juice, lemon juice, sugar and season to taste (if needed).
  7. Stir gently as not to break the meatballs.
  8. Bring to boil then lower the heat to a simmer, covered, for 25 minutes*.
  9. Serve with some fresh pomegranate.

Note * ~ I used premium less fat mince. If regular mince is your choice then increase the cooking time to 35-40minutes

Friday, April 13, 2012

Irish Stew and Irish Soda Bread

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Me: Sweetie... since you are going to Ireland, shall we try some Irish food at home?happy
E: oh OK... by the way what do you have in mind?
Me: Perhaps Irish Stew served with either Colcannon or Champs...
E : and what's in the Irish Stew?
Me: Lamb's neck with lots of vegetable like swede, potatoes, carrots, peas... etc etc etc
E: Lamb's neck?...errr... Its OK mom... you can enjoy Irish Stew when I am not aroundwinking
So my plan to have Irish Stew was derailed .... until she has landed safely in Ireland...

She's so looking forward to this Music Tour ...and she is thrilled to be travelling with her friends and 140 other students...  (no mom or dad to nag). Yippee .. Freedom for 3 weeks. But her personal highlight would be ~ she could proudly claimed that she's the "FIRST and only ONE" in the family... that had been there... tongue none of us had ever step foot in Ireland before!!!

The day E stepped foot and entered the Music programme in her current school ( Education Department 'Gifted and Talented Programme' ... under Music play harp)... there were 'talk' that they might be going to Europe (Ireland-France-Belgium) for their 2012 Music Tour... that was in 2010...

Itinerary were finalised by mid 2011...Needless to say ... E was so excited when the school confirmed the trip...
She has been counting down dreaming starting from years then months then weeks then days then hours till take off last Thursday.

Irish Soda Bread
She's been away for a week now... we texted each other almost everynight (for me) and morning (for E)...

She is enjoying her time in Ireland visiting castles, performing either for schools or for the county officials, and the highlight of their Irish tour was the Titanic 100 years Rememberance in Cobh, County of Cork (she was so chuffed... telling D that George Clooney was in the same town... at the same time, however, she didn't get the chance to meet him...rolling eyes...awwww)
but for me ....the most worrying part is ... she has found shops..."TOP SHOPS" and the "like"...aaarggghhh Habis!!! *facepalm*I don't want to seeshe'll come home with heavy luggage and empty purse


Irish Stew (adapted fr Super Food Idea Mag ~ July 2009...)

1 kg lamb's neck (get your Butcher to cut into 1 inch thickness)
1/4 cup plain flour
1 brown onion chopped
2 carrots, peeled and cut into 2 cm chunks
1 swede, peeld and cut into 2 cm chunks
1 parsnip, peeled and cut into 2 cm chunks
1 turnip, peeled and cut into 2 cm chunks
8 baby potatoes, washed peeled
500g mushroom (optional)
2 beef stock cubes (I used Massel ~ beef flavoured vegetarian)
1 tablespoon Worcestershire sauce
1/4 frozen peas
4 cups of water
1/4 cup of cornflour
  1. In a zip lock bag, place the lamb's neck with plain flour, shake to evenly coat.
  2. Shake of excess flour.
  3. Heat 1 tablespoon of olive oil in a heavy base saucepan over medium heat.
  4. Saute onion until soft. Dished out and set aside.
  5. Add another 1 tablespoon of olive oil and cook the lamb pieces (few pieces at a time)about 2 minutes oon each side or until browned. Transfer to a plate. Repeat with remaining lamb pieces.
  6. Using the same saucepan, place all the lamb pieces into the pot.
  7. Add in swede, potatoes, turnips and parsnips into the pot.
  8. Add water and beef stock. Bring to boil, lower the heat to a simmer.
  9. Cover and gently simmer for 2 hours and skimming off the fat with large metal spoon.
  10. Add mushrooms, peas and corn flour (mix with 1/4 cup of water). Increase the heat and stir occasionally for 5 minutes or until the gravy thickens.
  11. Season with salt and pepper.
  12. Serve with Irish Soda bread. 

Irish Soda Bread (adapted from Traditional Home Baking)

450g plain flour
1 teaspoon soda bicarbonate
1 teaspoon salt
40g butter
300ml milk
1 tablespoon lemon juice
  1. Pre-heat the oven to 200C.
  2. Mix the milk and lemon juice in a jug to make buttermilk (alternative buy buttermilk). Set aside for 5 minutes.
  3. Sift flour and soda bicarbonate into a mixing bowl.
  4. Add salt and rub in the butter until resemble crumbs.
  5. Make well in the middle and pour in the milk mixture.
  6. Mix/knead the dough until smooth.
  7. Divide into 3 portions (or one) and shape into a round, about 5 inches in diameter.
  8. Place onto baking tray.
  9. Score into quarters and bake for 30 minutes or until golden brown.
  10. Serve with Irish Stew.