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!

Carrot Cake

Carrot Cake

Struggling with vegetables? Just eat cake! Here’s a cake that helps your eyes and improves your digestion! Try out the delicious carrot cake!
 
Total Time: 2 hours
Prep: –
Cook: –
Ingredients Serves 18
Carrot Cake
Eggs
4
Vegetable Oil
1 1/4 Cups
White Sugar
2 Cups
Vanilla Extract
2 Tsp
All-Purpose Flour
2 Cups
Baking Soda
2 Tsp
Salt
1 Tsp
Ground Cinnamon
2 Tsp
Grated Carrot
3 Cups
Chopped Pecans
1 Cup
Butter, softened
1/2
Cream Cheese, softened
230g
Confectioners' Sugar
4 Cups
Vanilla Extract
1 Tsp
Method
Carrot Cake
Step
01
Preheat oven to 175 ℃. Grease and flour a 9x13 inch pan.
Step 02
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Step 03
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Step 04
To make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.