Satay beef stir fry

Ingredients:
500g Filet Mignon, cut into strips
1 onion, julienned
1 red pepper, julienned
1 green pepper, julienned
1 clove of garlic
3 sticks of celery, julienned
Coriander and toasted sesame for garlish

Marinate:
2 tsp light soy sauce
1 tsp sugar
1 tsp corn starch
1 tsp roasted sesame oil
1/2 tsp water
white pepper

Sauce:
2 tsp corn starch
4 tsp light soy sauce
2 tsp sugar
2 tsp oyster sauce
2 tsp satay sauce

Method:
1. Marinate beef for at least 2 hours. Make sauce and set aside.
2. Saute garlic and onion in a wok for about 3 mins.
3. Add beef and stir fry over high heat for about 3 mins, add the rest of the ingredients.
4. When beef is done, pour sauce into wok and cook until the sauce thickens. Add coriander and toasted sesame for garlish. Serve hot.

Note: Great to combine with rice noodle. Just double the amount of sauce and add pre soak rice noodle into wok. Stir until rice noodle is coated with sauce, turn off heat. Serve hot.

Coconut shrimps

This is a recipe from www.allrecipes.com. I think the recipe lacks salt so I added salt to the shrimps.

Ingredients:
400g shrimps (about 35)
1/2 cup all-purpose flour
2/3 cup beer
1 egg
1 1/2 tsp baking powder
1/3 cup all- purpose flour
3 cups of flaked coconut
vegetable oil for frying (I used corn oil)
salt to taste

Method:
1. Combine egg, 1/2 cup flour, beer and baking powder to make batter. Place 1/3 cup flour and coconut in two separate bowls.
2. Dip shrimp in flour, then batter. Roll shrimp in coconut and place on a baking sheet lined with wax paper. Refrigerator for 30 minutes. Meanwhile, heat oil to 175 degrees C in a deep fryer. (This can also be done in a wok. Heat oil. To test whether the oil is ready for frying, put a pair of chopsticks into the oil. When there are bubbles, the oil is ready)
3. Fry shrimp in batches. Cook for about 4 minutes or until golden. Remove shrimps to paper towels to drain. Sprinkle salt onto shrimps while still warm. Serve warm with dipping sauce.

For dipping sauce, I used 1/4 cup Dijon, 1/4 cup honey and 1/2 mayo.

Thai Chicken 2

Original recipe from Leisure-Cat.

Ingredients:
8 chicken thighs
1 tsp black pepper
3/4 tsp parika
1 tsp cumin powder
2 tbsp oil
2 tsp garlic, minced
2 tsp ginger, minced
4 tsp sugar
1 tsp coriander, finely chopped
2 tsp light soy sauce
1/4 tsp salt

Sauce:
2 tbsp light soy sauce
2 tsp fish sauce
2 tsp garlic, minced
2 tsp ginger, minced
6 tsp sugar
1 tsp coriander, finely chopped
3 tbsp dark soy sauce
juice of 1/2 lime

Method:
1. Marinate the chicken thighs in the above ingredients overnight. Bake chicken at 200 degrees celcius for 25mins or until cooked.
2. To make sauce, saute garlic and ginger in fish sauce. Turn off heat. Add the other ingredients. Serve chicken with sauce.

Brownie

I used this recipe from La Tartine Gourmande.

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.

Ingredients:
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)

Method:
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.

Bulgogi

Ingredients:
1 lb thinly sliced ribeye beef

Marinate:
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

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

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

Method:
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.