Gluten Free Steamed Yellow Millet Buns
Sunday, March 02, 2014
Wednesday, February 26, 2014
Sunday, February 23, 2014
Friday, February 07, 2014
Tuesday, February 04, 2014
Burmese Lemon Beef
1 large onion (250 g), chopped
1 garlic clove, crushed
1 T ginger, minced
2 T sunflower oil
3 t paprika
2 t turmeric
650 g gravy beef, cubed
2 t dried shrimp paste, toasted
1 T lemon juice
2 cups water
1/2 t salt
1 red chilli
1 t lemon zest
Coriander leaves
Sauté onion, garlic and ginger until the onion is soft and translucent
Add paprika and turmeric. Lightly fry without burning.
Add beef. Coat with spice mixture.
Dissolve shrimp paste in some water. Add to beef mixture
Add lemon juice and water.
Boil 5 minutes. Add salt.
Reduce to simmer and cook for 1.5-2 hr until the beef is tender. The sauce should almost be dry.
Stir in chilli and lemon zest.
Remove from heat.
Serve with coriander.
Adapted from allrecipes.com.au
| Evernote helps you remember everything and get organized effortlessly. Download Evernote. |
Sunday, February 02, 2014
Monday, January 20, 2014
Friday, January 17, 2014
Slow Roasted Maple Glazed Tea Brined Pork Scotch
Brine for 500 g roast
3 t salt
1 T sugar
1/2 t crushed peppercorn
1 black teabag
1 T Chinese oolong tea leaves
250 mL boiling water
2 bay leaves, bruised
1 T chopped marjoram or sage
Glaze
Maple syrup
Olive oil
Method
Make tea. Cool. Add the rest of the ingredients.
Brine the meat in the fridge overnight.
Drain the meat. Retrieve the herbs and tea leaves if smoking.
Seal the meat in a hot pan with some olive oil.
Glaze with maple syrup.
Roast in a superheated steam oven at 150 deg C for 40 min.
Read more...
Posts
