Saturday, December 30, 2006

Braised beef shank

This dish can be served cold as an appetizer or hot with noodle or rice. Remove the beef from the fridge about 30 mins before serving as an appetizer and pour heated sauce onto beef. Reheat beef and sauce when served as a main dish with noodle or rice.

1kg beef shank (pick the small whole muscle, about 500g)
2 cm piece of ginger, thinly sliced
2 sprigs of spring onions, whole and some thinly sliced for garlish
1 tbsp sugar
5 tbsp light soy sauce
1 piece of star anise
1 tsp Szechwan peppercorn
3 tbsp wine (optional)
Roasted sesame oil (about 2 tsp)

1. Blanch the beef in a pan of boiling water for 4 to 5 mins. Rinse the beef. Bring another pan of water to a boil, add half of the ginger, spring onions and 2 tbsp wine. Place beef into pan and cook for 15 mins. Keep the cooking liquid.

2. In a separate pot, add rest of the ginger, sugar, soy sauce, star anise and wine. Place beef in the pot and add enough cooking liquid to cover the beef and bring to a boil. Then simmer over low heat for about 1 hour until beef is tender.

3. Remove the beef and drain. Rest the beef on the chopping board until it is cool. Cut the beef into very thin slices and serve with the sauce and sesame oil.

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Tuesday, December 26, 2006


1 lb thinly sliced ribeye beef

1/4 cup light soy sauce
1 tbsp sesame oil
3 tbsp brown sugar
3 cloves garlic and 1 tsp ginger
dash of black pepper
1/2 tsp toasted sesame seeds (grinded)
1/4 cup sliced spring onion

Marinate beef for at least one hour. Grill or pan fry beef. Serve with stir fry carrot and cabbage. Enjoy!

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Monday, December 25, 2006

Bread Sauce

A recipe from Mrs. B. Bread sauce is great with turkey or chicken.

Ingredients: (serves 8)
4 cloves
2 medium onions
2 bay leave
1 pint milk (about 500 mL)
13 to 15 heaped tbsp or more breadcrumbs(white bread)
salt and pepper to taste and a dash of cayenne
1 tbsp butter
2 tbsp cream or top of milk

Stick cloves in onions, bring milk to boil with bay leaves. Let it simmer for 10 mins. Remove onions and bay leaves. Shake in breadcrumbs and seasoning. Draw aside, add butter and cream. Reheat very gently. Use at once.

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Thursday, December 21, 2006

Creamed Corn

Recipe from Saveur (Nov, 2005 issue)
A great side dish for turkey dinners.

Ingredients: (Serves 8)
6 tbsp better
1/2 cup heavy cream
8 cups of corn kernels

Bring butter and heavy cream to a gentle simmer over medium heat. Add 8 cups of corn kernels and simmer for about 10 mins. Add salt and black pepper to taste.

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Wednesday, December 20, 2006

New York Cheese Cake

I followed this recipe from Dessert and Bakery DIY.