in my studio | category

Sep
14
2015

savoury brunch pastry

I love pastries! Sweet or savoury, I’ll happily scoffed them all! I made these pastries for a brunch a few weeks ago. I’m very fussy with it comes to breakfast so I decided not to follow a recipe, and just simply whip up something that I would enjoy. I love caramelised onions and haloomi cheese. These 2 are the main ingredients I love and I could just eat them on their own!

RECIPE FOR SAVOURY BRUNCH PASTRY

Makes: 12 pastries
Prep time: 15mins
Cook time: 20-30mins

Ingredients
300g mix mince (beef & lamb)
1 brown onion, sliced thinly
1 cup cut haloomi cheese (diced)
1 red capsicum, sliced thinly
1/2 cup sliced black olives
beef rashes (optional, for variety)
3 sheets puff pastry, thawed
10 mushrooms, sliced
1 tsp italian herbs
2 eggs, beaten
salt & pepper, to taste

Method

1. Preheat oven to 160degrees fan forced. Line 2 baking trays with baking paper
2. In a saucepan with some oil, brown the mince. If adding rashes, you may cook it with the mince. Do not overcook. Remove
3. Add a bit more oil and saute the onions, mushrooms and capsicum. Cook until onions caramelised and capsicum is nice and soft. Then add salt, pepper and italian herbs
4. Cut 1 sheet of pastry into 4 square. Gently roll the edges to form a shallow pit for the ingredients to sit in. Then add the sauteed onions/capsicum/mushrooms around the edges. In the middle, put about 1-2 tablespoons of mince. Top it off with some olives and cheese and finally drizzle the egg over.
5. Bake for 20-30mins until pastry is golden and puffed.

No comments
Category: beef, entree, halal, in my kitchen, pastry

Jun
23
2015

malaysian beef rendang

I hardly ever cook rendang, especially beef rendang. Why? Because it takes hours and hours to cook this delicate aromatic dish. In Malaysia, we call this ‘Rendang Tok’ which means Granny Rendang, sure enough, this recipe originated from my cousins grandmother, God bless her!

RECIPE FOR BEEF RENDANG/ RENDANG TOK
Adapted from Tok Ye, with slight modifications
Prep time: 30 mins
Cook time: 3-4 hours

Ingredients

Blended ingredients
10 small shallots
6 cloves garlic
1 knob ginger, 4 cm
1 knob galangal, 4cm
2 lemongrass, end part only and sliced thinly
10-15 dried chilli, soaked in hot water for 30 mins

The rest of the ingredients are:

2 kilo beef chuck steak, with bones
2 tsp ginger paste (to marinate the chicken)
2 tsp garlic paste (to marinate the chicken)
2 tbsp ketumber (coriander powder)
1 tsp jintan manis (cummin spowder)
1 tsp jintan putih (fennel powder)
1.5 tbsp curry powder (brand:baba’s meat curry powder)
1 tsp turmeric powder
2 tsp salt
2 tsp palm sugar (or brown sugar)
1 tbsp tamarind paste
1 tsp black pepper
3-4 kaffir lime leaves
100g kerisik (dry fry shredded coconut untill golden brown)
1 can coconut cream
1/2 cup oil

Method
1. Marinate beef with a bit of salt and ginger & garlic paste. Stand for an hour.
2. Put oil and add blended ingredients, fry until fragrant and you see the oil separates. Should take about 7-10 mins.
3. Add the spices (coriander,cummin, fennel, turmeric and curry powder then fry again until oil separates. Another 7 mins.
4. Put the beef and then cook covered on low heat. Stir regularly every 20 mins to make sure it doesn’t burn.
5. Add the kaffir lime leaves, tamarind, coconut cream, kerisik (shredded coconut) and season generously with salt, pepper and sugar.
6. Cook until it dries out and the colour has darkened. Cooking time should be at least 3 hours.
7. Serve with warm steam rice.

Note: Rendang is best made a day in advance! Tastes really good the day after!

No comments
Category: asian, beef, halal, in my kitchen

Jul
23
2013

{in my kitchen} beef black pepper

I love a quick and easy stir fry for a mid week dinner! Being at work-at-home-mum to a mother of 2 under 3, leaves me very little time for everything else. You might plan ahead what you had in mind for dinner, but things happen and now you’re left with under an hour to prepare dinner? Just put on a pot of rice and make this simply beef black pepper stir fry. All done in about 30 minutes!

RECIPE FOR CHINESE BEEF BLACK PEPPER

Adapted from Rasa Malaysia with slight modifications

Serves: 2
Prep time: 15 mins
Cook time: 20 mins

Ingredients

250 g beef tenderloin or flank steak, cut into thin pieces
2 ½ tablespoons cooking oil
2 cloves garlic, minced
2.5 cm piece fresh ginger, peeled and sliced
1/2 carrot, sliced diagonally
½ small green capsicum, cut into pieces
½ small red capsicum, cut into pieces
1 small onion, cut into quarters
1 teaspoon freshly ground black pepper
Salt, to taste

Sauces to marinade

1 tsp vegetable stock powder
½ teaspoons soy sauce
½ teaspoon dark soy sauce
1 teaspoon oyster sauce
1 teaspoon Worcestershire sauce
½ teaspoon cornstarch
½ teaspoon sesame oil
½ teaspoon sugar (optional)

Method

1. Marinate the beef with all the sauce ingredients, about 15 minutes ( I didn’t let it sit to marinate because it was a last minute decision to make this & it still turned out tasty!)

2. Heat oil in a wok over high heat. Stir-fry the beef until the beef has just turned brown, then add the garlic and ginger. Stir fry until aromatic.

3. Add the capsicums, carrots, onions and black pepper. Stir-fry for 5 minutes until the vegetables soften (but make sure it doesn’t go soggy)

4. Transfer the beef back into the wok or skillet. Stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Dish out and serve immediately with steamed rice.

5. Serve immediately with warm rice.

1 lovely comment
Category: asian, beef, halal, in my kitchen

May
03
2012

spaghetti bolognese

RECIPE FOR SPAGHETTI BOLOGNESE WITH MINCE BEEF

Serves: 4
Prep time: 20 mins
Cook time: 1.5 hours

Ingredients

400g dried thin spaghetti
500g beef mince
1 large onion, diced
2 cloves garlic, crushed
2 carrots, diced
300g sliced mushrooms (or 400g can sliced champignons)
1 tsp oregano (or to your taste)
4 tbsp thick tomato paste
1 x 425g can peeled tomatoes
3 cups beef stock (i use vegetable stock or just water)
salt and pepper, to taste
3 tbsp olive oil
fresh shaved parmesan and/or powder parmesan to garnish

Method

1. Heat olive oil and saute onions and garlic in a medium pot.

2. Add mince beef and stir until evenly brown until lumps are broken.

3. Add carrots, stock/water, mushrooms, oregano, tomato paste and canned tomatoes. Stir for a bit and bring to a boil. Then simmer for 45 minutes until liquid has greatly reduced.

3. Add salt and pepper and stir.

4. Boil spaghetti with a bit of oil and salt, then drain under cold running water.

5. Serve immediately with hot bolognese sauce topped with cheese.

No comments
Category: beef, halal, in my kitchen, pasta

savoury brunch pastry

malaysian beef rendang

{in my kitchen} beef black pepper

spaghetti bolognese

follow

search

about

categories