Dendeng Manis (Sweet Beef Jerky)

Source: http://www.iresipi.com


Ingredients:
Beef jerky, presoaked in cold water till softened and drained, 500g
Bay leaf, 4 pcs
Salt, 1 tsp

Sambal:
Red chilli, deseeded, 10 pcs
Shallot, peeled, 8 units
Garlic, peeled, 4 cloves



Method:
1. Cut each softened beef jerky into 4x4cm pc.  Then deep fry all quickly in hot cooking oil and drain.  Set aside for use later.

2. Pound all sambal ingredients into paste.  Stir fry with little cooking oil till aromatic, then add in bay leaves and prepared beef jerky.  Stir well and add salt to taste.



Serving:
1. Serve with warm rice.

Tiger Meatballs Stuffed with Winter Bamboo Shoots and Tiger Beer Sauce

Serves ~6 as part of a shared meal



Ingredients:
Winter bamboo shoot, drained & chopped, 100g
Minced pork, 200g
Minced beef, 200g
Soft breadcrumb, ½ cup
Egg, beaten, about 60g size, 1 unit
Soy sauce, 2 tbsp
Garlic salt (= 1 part garlic powder + 3 parts salt), ½ tsp
Onion, peeled & chopped, 50g
Cooking oil, to pan fry meatballs

Tiger Beer sauce:
Butter, 3 tbsp
Onion, peeled, 1 slice
Red onion, peeled, 1 slice
Garlic, 1 tsp
Brown sugar, 2 tbsp
Tiger Beer, 250ml
Rice vinegar, 2 tbsp
Cayenne pepper, ½ tsp
Red paprika, 1 slice
Yellow paprika, 1 slice
Breadcrumb, 2 tbsp
Cherry tomato, halved, 15 units



Method:
1. Mix all main ingredients, except cooking oil, under main list together, and roll into meatballs.  Pan fry the meatballs.

2. Prepare sauce.  Heat butter over medium heat.  Saute sliced onion, red onion and garlic.  Add in brown sugar and cook till it caramelises, then add in beer, rice vinegar and peppers.

3. Add in fried meatballs, then breadcrumbs, and allow to simmer for 15 mins.   Finally add in cherry tomatoes, stir for a while before off heat.

Beef with Froi Gras and Asparagus

Source: Good Food Fun Cook 餐餐宝, 餐餐好 Episode 3

Serves ~8 as part of a shared meal

Ingredients:

Kobe beef*
Froi Gras, keep in freezer till ready to cook, 5 pcs
Tempura flour, to coat froi gras before frying

Thai asparagus, 24 pcs
Cooking oil

* Can use Australian beef or other beef with similar marble

Marinade:
Salt, a little
Black pepper, a little
Black Guinness Stout beer, a little


Beef Sauce:

Coriander, a little

Young ginger, a little

Whole peeled garlic, a little

Non salted chicken stock, 2 tbsp

Port wine, a little

Canned oxtail soup, 1 unit

Method:
1. Cut beef.  Sprinkle with a little salt and black pepper.  Marinate in Black Guinness Stout beer for 15 mins.

2. Prepare beef sauce.  Saute a little coriander with some smashed young ginger and some whole peeled garlic.  When detect aroma, add 2 tbsp of unsalted chicken stock and some Port wine.  Add in more coriander and allow to simmer for 5 mins. Then add in canned oxtail soup, stir well and further simmer for 5-10 mins, till sauce is less watery.

3. Fry froi gras.  Keep froi gras freezer till ready to cook, as all oil from internal will ooze out when frying warm froi gras.  Sprinkle some salt and pepper, then coat each piece of froi gras with tempura flour before frying.  The use of tempura flour is to make it crispy after frying.  When golden brown, cut into smaller pieces.

4. Filter beef sauce.  Keep filtrate aside for later use.

5. Boil asparagus tips in boiling water for 1 min.  Set aside for later use.

6. Transfer filtered beef sauce into hot frying pan.  Add in cut fried froi gras and simmer till sauce almost dry.

7. Fry marinated beef.

Serving: