Roti Jala with Angus Beef Rendang

Roti Jala with Angus Beef Rendang

Feeling adventurous?
 
Total Time: 2 hours
Prep: –
Cook: –
 
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Ingredients Serves 4

Roti Jala with Angus Beef Rendang

All-purpose Flour
2 Cups
Eggs, lightly beaten
2
Coconut Milk
2 Cups
Water
1 Cup
Tumeric Powder
1/2 Tsp
Cooking Oil to
Grease Pan
1 Tsp
Rendang Daging
(Black Angus Ribeye)
1 kg
Fresh Santan
2 Cups
Vegetable Oil
100ml
To blend:
Chopped Garlic
6 Cloves
Red Onions
250g
Ginger
50g
Fresh Tumeric
50g
Chili Paste
2 Tbsp
Seasonings & Spices:
Kerisik,
toasted coconut
Handful
Galangal,pounded
2-inch length
Lemongrass, cut into
4-inch length and pounded
1
Turmeric leaves,
tied up
2
Kaffir lime leaves,
very finely sliced
6
Palm sugar
1 Tbsp
Salt to taste
3 Tsp
Method

Roti Jala with Angus Beef Rendang

Step 01

Whisk coconut milk, eggs, water, salt and turmeric powder. Sift all-purpose flour into a mixing bowl until a thin “crepe-like batter” is achieved. Strain the batter through a fine sieve.
Step 02
Heat an 8 inch (20 cm) non-stick frying pan over medium heat until water droplets sizzle when sprinkled in the pan. Spray pan lightly with cooking spray.
Step 03
Fold each crepe into quarters, staking them up as you go.
Step 04
Rendang Daging: Cut the beef into cubes, do not cut the beef too small as the meat can break into smaller pieces during cooking.
Step 05
Heat up the vegetable oil in a wok, saute the blended ingredients (rendang paste) over low heat until aromatic. Add the beef and cook over medium heat.
Step 06
Add the coconut cream, turmeric leaves, kaffir lime leaves, asam keping and lemongrass into the wok.
Step 04
Bring the coconut milk to a boil. Once it is boiled, continue simmer over low heat. Add water from time to time when the stew is about to dry.
Step 04
Cook until the beef absorbs the flavor of the spices thoroughly and the color turns to dark brown. It will take about three hours.

You can use a smaller pan too!

Nasi Kandar Beef Brisket

Nasi Kandar Beef Brisket

A hearty meal packed with spices and heat.
 
Total Time: 1 hour
Prep: –
Cook: –
 
Ingredients Serves 2

Nasi Kandar Beef Brisket

Beef Brisket: Beef brisket
2kg
Dark brown sugar
4 tbsp
Smoked paprika
4 tbsp
Coarse salt
2 tbsp
Ground black pepper
1 tbsp
Garlic powder
2 tsp
Onion powder
2 tsp
Cumin
1 tsp
Ground coriander
1 tsp
Cayenne pepper
1 tsp
Beef stock
1 1/2 cups
Method

Nasi Kandar Beef Brisket

Step 01

Beef Brisket: Lay brisket on a cutting board and pat it dry with a paper towel.

Step 02

Make a dry rub by combining the dry ingredients and rub brisket on both sides with the rub.

Step 03

Place in a roasting pan and roast, uncovered, for 1 hour.

Step 04

Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 160C, cover pan tightly and continue cooking for 3 hours.

Step 05

Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

Step 06

Make sure to cut the brisket against the grain.

Step 07

For the sauce: 2 tomatoes (cut into four), 1 Pandan leaves, quartered, 3 strings curry leaves, 2 sprigs coriander leaves, roughly chopped, 1 cinnamon stick, 3 anise stars, 5 cardamom, 2 large onion slice thinly, 1/2 cup dark soy sauce, 2 cups water, 2 tablespoon palm sugar, 1/2 cup oil, 1 cup meat curry powder, 3 cloves garlic, 1 onion, 2 inches of ginger, salt to taste

Step 08

Heat up oil and saute the sliced onions until brown. Add in Pandan leaves, curry leaves, cinnamon, anise star and cardamom. Stir fry until fragrant.

Step 09

Add in the curry paste and constantly stir until mixture well blended and fragrant. Add in water. Simmer for a while at least 15 minutes. Add in thick soy sauce, tomato sauce, sugar, bouillon and salt to taste.

Step 10

Simmer until gravy thickens and finally add in fresh tomato and coriander leaf.

Step 11

Stir fried Cabbage with Turmeric: 1 tbsp oil, 1 shallot, 1 garlic clove, 1⁄2 tsp mustard seeds, 2 strings curry leaves, 2 dried chilies, 1 carrot, half white cabbage, 1 tsp turmeric powder, 3 tbsp water, 1⁄2 tsp salt

Step 12

In a heated pan, add 1 tablespoon of oil. Sauté sliced shallots and minced garlic until fragrant. Then, add mustard seeds, curry leaves and dried chilies. Continue to sauté until mustard seeds begin to pop.

Step 13

Add shredded carrot, chopped cabbage and turmeric powder into pan. Then, add hot water. Mix well and cook over high heat.

Step 14

Once gravy begins to boil, reduce heat to allow the dish to simmer. Season to taste before serving.

You can add any vegetable that you like!

Boeuf Bourguignon

Boeuf Bourguignon

A French classic that goes well with a nice bottle of French white wine
 
 
Total Time: 2 hours
Prep: –
Cook: –
 
Ingredients Serves 4
Boeuf Bourguignon
Olive oil
1 tbsp
Beef breakfast, diced
225g
Chuck beef, cubed
1.3kg
Salt
1 pinch
Pepper
1 pinch
Carrots, sliced diagonally
2
Yellow onions, sliced
2
Garlic, chopped
2 cloves
Cognac (optional)
½ cup
Dry red wine
750ml
Beef broth
2 cups
Tomato paste
1 tbsp
Fresh thyme leaves
1 tsp
Unsalted butter, room temperature
4 tbsp
All-purpose flour
3 tbsp
Method
Boeuf Bourguignon

Step 01

Preheat oven to 180°C.
Step 02
Heat olive oil in a large pot, add the beef breakfast and cook over medium heat for 10 minutes, or until the beef is browned. Remove the beef onto a large plate.
Step 03
Pat dry the beef cubes with paper towels and sprinkle salt and pepper. Sear the beef in batches over 3-5 minutes. Remove all the seared cubes onto the same plate as the beef breakfast.
Step 04
Toss carrots and onions, with 1 tablespoon of salt and 2 teaspoons of pepper, cooking for 15 minutes, add garlic and cook for 1 more minute.
Step 05
Add Cognac and ignite with a match to burn off the alcohol. Put the meat and beef breakfast into the pot with the juices.
Step 06
Add a bottle of wine to cover the meat, together with the tomato paste and thyme. Bring to a simmer, cover the pot and place it in the oven for about 1 ¼ hours or till meat and vegetables are tender.
Step 07
Combine 2 tablespoons of butter and the flour with fork and stir into the stew.
Step 08
Add the whole onions, sauté the mushrooms in 2 tablespoons of butter for 10 minutes and add it to the stew.
Step 09
Bring stew to a boil on top of stove, and lower heat and simmer for another 15 minutes.
Step 10
Season to taste.

To serve with this hearty bourguignon dish, rub each slice of bread with cut clove of garlic and toast them. Sprinkle stew with parsley. Bon Appetit!

Slow Cooker Meatballs

Slow Cooker Meatballs

Satisfy your carnivorous cravings with this savoury dish that is perfect for dinner parties!
 
Total Time:
2 hours 20 mins
Prep: –
Cook: –
Ingredients Serves 4
Slow Cooker Meatballs - Sauce - Meatballs
Butter, cubed
1/2 stick
Hot sauce
2 cups
Celery, finely chopp
3 stalks
Medium white onion, finely chopped
1/2 a
Garlic, minced
3 cloves of
Finely chopped parsley
1/4 cup of
Salt
2 tsp
Black pepper
2 tsp
Ground beef
450g
Blue cheese, crumbled
30g
Eggs
2
Bread crumbs
1 cup
Method
Slow Cooker Meatballs - Sauce - Meatballs

Step 01

Turn your crock pot on to its lowest setting and combine the hot sauce and butter until all the butter is melted.
Step 02
In a large bowl, combine the celery, onion, garlic, parsley, salt, black pepper, ground beef, blue cheese, eggs, and most of the bread crumbs. Work with your hands to evenly combine all the ingredients.
Step 03
Pinch off a golf ball’s worth of the mixture and roll in your hands to form a ball. If the mixture is too soft to hold its shape, add more breadcrumbs.
Step 04
Once all the meatballs are formed, arrange them in the bottom of your crock pot, turning each one to evenly coat it with the buffalo sauce. Layer the meatballs as necessary, beginning around the perimeter of the pot.
Step 05
Turn your crock pot to high, and cook 1 1/2 - 2 hours.
Step 06
Serve with ranch, celery, and a sprinkling of parsley.

Tips: Cooking is supposed to be fun! Don’t be afraid to use your hands to thoroughly mix the ingredients, but always remember to wash your hands!

Roast Beef

Roast Beef

Get creative and create your own special dish based on this basic roast beef recipe!
 
Total Time: 75 minutes
Prep: –
Cook: –
Ingredients Serves 5
Roast Beef
Quality sirloin beef
1.5kg
Medium onions
2
Carrots
2
Celery
2 sticks
Bulb garlic
1
Fresh thyme, rosemary and bay leaves
1 tbsp
Olive oil
1 tbsp
Sea salt
To taste
Black Pepper
For taste
Method
Roast Beef

Step 01

Thaw beef for 30 minutes.
Step 02
Wash and roughly chop the vegetables.
Step 03
Break the garlic bulb into cloves and leave it unpeeled.
Step 04
Pile all vegetables, garlic and herbs in the middle of the roasting pan and drizzle with olive oil.
Step 05
Drizzle beef with oil. Add salt and pepper, rubbing it thoroughly.
Step 06
Place beef on top of the vegetables.
Step 07
Preheat oven to 200°C, cook beef for 1 hour until medium-rare.
Step 08
Baste the beef halfway through cooking and baste the vegetables too. If it looks too dry, try adding a splash of water to the tray to stop it from getting burnt.
Step 09
Once the beef is cooked, transfer to a cutting board and let it rest for 15 minutes under the aluminum foil, before cutting and serving it.

Serve the roast beef leftover in sandwiches and or use it to make beef hash the next day!

Lontong with Vegetables

Lontong with Vegetables

Take in the compliments this Hari Raya with your homemade version of lontong.
 
Total Time: 80 minutes
Prep: –
Cook: –
Ingredients Serves 8
Lontong with Vegetables
Oil
3 tbsp
Bay leaves (daun salam)
2
Beef, cubed
500g
Long beans
500g
Squash, cored and sliced (optional)
4
Coconut milk
2L
Fish sauce
2 tbsp
Palm sugar
2 tbsp
Salt
To taste
Spice paste
Shallots
100g
Garlic cloves
4
Dried chilies
10
Dried shrimps
30g
Galangal
2 inches
Method
Lontong with Vegetables

Step 01

Heat oil in a pot and sauté spice paste ingredients and bay leaves.
Step 02
Add beef and cook until it is no longer pink. Add squash and long beans. Cook until vegetables start to wilt.
Step 03
Add coconut milk, fish sauce and palm sugar. Bring to a boil.
Step 04
Reduce heat and cook until meat is tender. Add boiling water if the liquid reduces.
Step 05
Add more palm sugar and salt to suit your taste and turn off the heat.
Step 06
Transfer to bowls and serve it with rice cakes.

You can also replace coconut milk with 6 cups of water and 350ml milk.

Grilled Roast Beef Sandwich

Grilled Roast Beef Sandwich

A high-protein grilled sandwich, perfect for lunch at work.
 
Total Time: 40 minutes
Prep: –
Cook: –
Ingredients Serves 4
Grilled Roast Beef Sandwich
Red onion, sliced thinly
1
Capsicums, cored and sliced batons
2
Garlic cloves, chopped
3
Olive oil
2 tbsp
Salt
To taste
Brandy (optional)
¼ cups
Sourdough or ciabatta
8 slices
Sharp cheddar cheese, shredded
170g
Roast beef, thinly sliced
450g
Large tomato, sliced
1
Method
Grilled Roast Beef Sandwich

Step 01

In a heavy skillet, heat the oil over high heat. Add onion and sauté for 5 minutes, followed by green peppers, garlic and salt.
Step 02
Continue to cook the vegetables until tender and until onion is caramelised. Reduce the heat to medium-low and add the brandy (optional). Cook until it reduces.
Step 03
Turn off the heat and roughly divide the vegetables into four equal portions.
Step 04
To assemble, spread a light layer of butter on the back of each bread slice and place slices of beef, tomato, sautéed vegetables, sliced mozzarella and cheddar and top it with a slice of bread. Repeat this with the remaining sandwiches.
Step 05
Preheat grill and grill the sandwiches for 2-4 minutes, until cheese is melted.
Step 06
Remove from heat and serve it with a side of chips or fries.

Switch up your cheese selection to Swiss, Gruyère or Pepper Jack.

[Masterchef] Reverse Seared Ribeye, Black Pepper Butter Emulsion, Stir Fried Kailan and Black Fungus with Ginger and Garlic Sauce (NON-HALAL)

[Masterchef] Reverse Seared Ribeye, Black Pepper Butter Emulsion,  Stir Fried Kalian and Black Fungus with Ginger and Garlic Sauce (NON-HALAL)

The Asian answer to the “steak au poivre”.
 
Total Time: 2 hour
Prep: –
Cook: –
Ingredients Serves 3
[Masterchef] Reverse Seared Ribeye, Black Pepper Butter Emulsion, Stir Fried Kailan and Black Fungus with Ginger and Garlic Sauce (NON-HALAL)
Good quality beef rib eye
400g
Unsalted butter
45g or 3 tbsp
Salt
To taste
Oil
1 tbsp
Black pepper butter emulsion
Extra virgin olive oil
100ml
Unsalted butter
50g
Skimmed milk powder
50g
Toasted sesame oil
25ml
Eggs
2
Black pepper, crushed
1 tbsp
Black pepper butter emulsion
Shaoxing wine
50ml
Light soy sauce
25ml
Mirin
25ml
Butter
30ml
Garlic, crushed or finely sliced
2 cloves
Ginger, cut into thin strips and stored in iced water
1 piece (thumb size)
Method
[Masterchef] Reverse Seared Ribeye, Black Pepper Butter Emulsion, Stir Fried Kailan and Black Fungus with Ginger and Garlic Sauce (NON-HALAL)

Step 01

Season the rib eye with salt. Store in the fridge for at least 1 hour (or up to 24 hours).
Step 02
Preheat the oven to 100°C. Cook the ribeye in the oven for approximately an hour.
Step 03
Remove and let it cool.
Black pepper butter emulsion
Step 01
Combine olive oil, unsalted butter, and skimmed milk powder in a medium-sized saucepan.
Step 02
Over medium-low heat, allow the mixture to simmer until browned.
Step 03
Immediately plunge the saucepan into a big bowl of cold water. Let it cool completely.
Step 04
Add the toasted sesame oil and eggs, and mix with a hand blender until an emulsion is formed. Season with black pepper.
Step 05
Put into a serving bowl and leave it at room temperature.
Ginger and garlic sauce
Step 01
Heat Shaoxing wine and Mirin in a saucepan until simmering. Light the alcohol and leave to burn off for 2 minutes
Step 02
leave to burn off for 2 minutes. Add the soy sauce, ginger, and garlic and let it simmer for 10 minutes.
Step 03
Remove from heat and add butter while swirling the pan to help it emulsify. Keep warm.
To Serve
Step 01
Preheat a pan with oil until smoking. Add the rib eye and sear on high heat for about 30 seconds on each side.
Step 02
Add the unsalted butter and drizzle over the meat continuously until golden brown. Leave to rest on a warmed plate.
Step 03
Wipe the pan clean and reheat with oil until smoking. Add the vegetables and stir-fry for about 2 minutes.
Step 04
Remove from the heat and add half of the ginger and garlic sauce to glaze the vegetables.
Step 05
Slice the rib eye into thick slices and divide evenly. Serve with black pepper butter emulsion and stir-fried vegetables.
Step 06
Scatter lily bulbs around the dish (optional) and drizzle with the remaining ginger and garlic sauce.

Use a probe thermometer to ensure the perfect results every time.

Homemade Burger

Homemade Burger

Juicy homemade patty to suit anyone’s taste.
 
Total Time: 25 minutes
Prep: –
Cook: –
Ingredients Serves 8
Homemade Burger
Ground beef
1kg
Egg, beaten
1
Dry bread crumbs
¾ cup
Evaporated milk
3 tbsp
Worcestershire sauce
2 tbsp
Cayenne pepper
¼ tsp
Garlic, minced
2 cloves
Method
Homemade Burger

Step 01

Preheat grill on high heat.
Step 02
In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic with your hands.
Step 03
Form the mixture into 8 hamburger patties.
Step 04
Lightly oil the grill grate.
Step 05
Grill the patties until well done.

Use aluminum foils to keep the food moist and cook evenly. It also makes cleaning up easier.

Spicy Beef Pasta

Spicy Beef Pasta

Switch up your usual pasta flavours with a spicy kick!
 
Total Time: 50 minutes
Prep: –
Cook: –
Ingredients Serves 6
Spicy Beef Pasta
Spaghetti
250g
Minced beef
250g
Garlic
3-4 cloves
Fenugreek, pounded
1 tbsp
Coriander seeds, pounded
½ tbsp
Blended chilli
1 ½ tbsp
Onion, chopped
½
Fresh parsley, chopped
¼ cup
Cabbage, chopped
¼
Olive oil
3 tbsp
Salt
½ tsp
Eggs, boiled
3
Method
Spicy Beef Pasta

Step 01

Boil pasta and cook as per instructions on the package. Once cooked, place it in a colander and save some boiling water.
Step 02
Heat oil in a non-stick pan over medium heat. Add garlic and sauté until golden brown. Set aside.
Step 03
Using the same pan, fry onion and minced beef followed by pounded fenugreek and coriander seeds. Stir in the blended chilli and let it cook until the chilli and oil separates.
Step 04
Add in the cooked pasta and cabbage. Season with salt and mix it well. Top it off with chopped parsley.
Step 05
Serve the dish with sautéed garlic and boiled eggs.

You may use your other vegetables such as celery and carrots.