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Post by braided-rug on Jul 10, 2007 20:37:44 GMT 10
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Post by braided-rug on Jul 10, 2007 20:39:28 GMT 10
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Post by braided-rug on Jul 10, 2007 20:41:40 GMT 10
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Post by braided-rug on Jul 11, 2007 21:18:47 GMT 10
Beef in fragrant sauce
Ingredients (serves 6)
* 800g beef sirloin steak, trimmed, thinly sliced across the grain
* 1 teaspoon tamarind puree
* 1 teaspoon salt flakes
* peanut oil, for deep-frying
* 3 Sebago potatoes, peeled, cut into thin wedges
* 5 eschalots, roughly chopped
* 3 garlic cloves, roughly chopped
* 1/2 teaspoon ground white pepper
* pinch ground nutmeg
* pinch ground cinnamon
* 2 tablespoons ketcap manis
* 2 tablespoons fried shallots (see note)
Method
1. Combine beef, tamarind puree, salt flakes and 1/4 cup water in a bowl. Cover and refrigerate for 1 hour.
2. Pour peanut oil into a large saucepan until one-quarter full. Heat over medium-high heat until hot. Fry potato wedges, in 2 batches, for 3 to 4 minutes or until crisp and golden. Transfer to a wire rack and keep warm.
3. Using a large mortar and pestle, pound eschalot, garlic, white pepper, nutmeg and cinnamon into a paste. Place beef and marinade in a cold wok. Add spice mixture, ketcap manis and 1 1/2 cups water and stir to combine. Bring to the boil over medium heat. Reduce heat to low. Simmer, uncovered, for 10 minutes or until beef is tender. Add potato and season with salt and pepper. Spoon beef and potato into serving bowls.Sprinkle with fried shallots. Serve.
Notes & tips
Note: Fried shallots are available from Asian grocery stores.
Time plan: 3 hours before serving- prepare the beef up the end of step 1.Cover and regrigerate. When guests arrive - Finish the beef.
Source
Super Food Ideas - August 2005 , Page 46
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Post by braided-rug on Nov 11, 2007 20:45:38 GMT 10
Beef And Mint Stir Fry (Serves: 4) This is a lovely dish to serve to friends for a casual Friday night dinner. Ingredients 1 tablespoon tamarind pulp 4 tablespoons dry sherry or water 500 grams beef for stir frying freshly ground black pepper Indonesian soy sauce to season 4 cloves garlic, peeled and thinly sliced 4 long red chillies, sliced 150 grams snow peas or round beans blanched 1/2 red pepper, cored and sliced 2 tablespoon each fish sauce and brown sugar 1/4 cup fresh mint leaves Method 1. Knead the tamarind in the water and when a muddy brown consistency strain and reserve 2 tablespoons of the liquid. 2. Season the beef well with ground black pepper and a little Indonesian soy sauce. Heat a good dash of oil in a wok and sear the beef quickly over a moderately high heat. 3. Add the garlic, chillies, red pepper and snow peas or beans and stir quickly over a high heat. Once the vegetables are beginning to warm (do not burn the garlic), add the tamarind water, fish sauce and brown sugar. 4. Add the mint leaves, toss well to mix and then season with salt, pepper and a squeeze of lemon or lime juice. Serve over rice vermicelli noodles and top with cashew nuts if wished. Cooks Tips Indonesian Soy Sauce is sold as kecap manis, or sweet soy sauce From: www.ecook.co.nz/index.php/ps_pagename/recipedetail/pi_recipeid/1826 |
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Post by braided-rug on Apr 16, 2008 10:43:44 GMT 10
After eating Beef & Tamarind Sauce many times and really enjoying it, and seeing the tamarind sour cream on a menu today, I really appreciate these recipes from Taste. I like the sound of Tamarind-roasted vegetables. www.boogaloossf.com/menu.html |
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Post by braided-rug on Jan 15, 2009 16:56:10 GMT 10
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