Sliced beef with red wine sauce, wild rice blend and stir-fried vegetables

I tried this earlier but did not share it as there are so many great cooks out there with wonderful recipes. As with most posts that we read, sometimes it’s just for an exchange of ideas, so here is mine.

Beef preparation:

  • 200g of sliced beef (I like the shabu shabu kind as they are easy to cook and not overly heavy for a meal)
  • Crushed ginger juice
  • 1 to 2 tspn brown sugar 
  • 1 tbspn of soy sauce
  • Crushed garlic
  • Crushed black pepper
  • Dried rosemary herbs

Marinate the beef with the ginger, soy sauce, garlic and sugar, pepper and rosemary herb. Set aside for half an hour in the fridge.

Cooking the beef:

  1. Heat up some oil.
  2. Add in the beef. Beef cooks rather quickly.
  3. Remove when cooked.

Red wine sauce preparation:

  1. Add in a small glass of red wine to the pan where you had just cooked the beef.
  2. Add in 1 tspn of sugar.
  3. Add in 1 tbspn of soy sauce.
  4. Simmer for a little while.
  5. Remove from the pan and place in a small bowl. 
  6. Pour over the beef when eating.

Cooking the organic wild rice blend:

  1. Wash 1 cup of wild rice. 
  2. Soak the rice in 1.5 cups of water. 
  3. Leave for 30 minutes.
  4. Rice to water ratio is 1cup : 1.5 cups.

Method:

  1. After soaking for 30 minutes, bring the rice to boil. The moment the water boils, turn the flame down to the smallest flame. Make sure the pot is covered.
  2. Simmer in low heat until the rice is cooked.
  3. At the end, when the rice looks cooked and the water has dried up, put in a few cherry tomatoes to cook them lightly. Tomatoes should only be lightly cooked and not too overcooked. The moment the skin of the tomatoes are wrinkly or broken, that is when they are ready to be eaten. Tomatoes may also be eaten raw but cooking them lightly enhances their antioxidant activity without destroying too much of their vit C through overcooking.

Please note that not all rice blends need soaking. Follow instructions on packet.

Cooking the kailan:

  1. Wash and cut the kailan into pieces. Separate the stem from the leaves. Heat up some oil in a frying pan. Stir-fry the garlic pieces and stems first.
  2. Add in the leaves, a bit of water and sprinkle some sea salt for taste.
  3. Serve when all the vegetables are cooked.

On a plate, serve the beef, vegetables, rice and tomatoes. This serves two. 

The red wine sauce was separated

Red wine sauce

  

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One large ‘chawan mushi’

Well, it’s not quite chawan mushi but it is steamed goodness in a bowl. It is easy to make and very nutritious. I put in frozen peas and corn that I rinsed in water first, one can of wild salmon (drained), one packet of Shimeji mushroom, two eggs beaten with enough water to cover the ingredients and some black pepper. I steamed it for about 20 minutes, until it was completely cooked.



I had this with wild rice. Yum!

A second bowl was made with Buna Shimeji mushroom (on another day). I added in a little bit more corn and did not add any crushed black pepper. The pepper was too overpowering in the first bowl. This one tastes better.





Making ice-cream or ice sticks (aka ice juice bags) without a blender or a freezer

I was experimenting making ice-cream without using a blender or a freezer to see if this could be done easily with children. I did not find anything on the internet on making ice sticks. There are many YouTube videos on how to make ice-cream but nothing on ice sticks. So I decided to try to make ice sticks as well as ice-cream or rather frozen milk.

I put a small amount of UHT full cream milk and a small amount of orange juice in two food grade plastic bags. The amount of each was about the size of a cupped palm.

Then I loaded a plastic jar with ice from four ice cube trays and about 1 generous tbsp serving of sea salt. Apparently, rock salt works better but I only had sea salt.



Ice cube trays and jar



I then placed the two packets into the jar of ice, closed it and the fun begins. Roll the bottles for 5-7 minutes. I think using a jar for the outside container is actually better than a bag because there is less skin contact and therefore less heat from hands will come into contact with the container holding the ice cubes (as opposed to when one uses a bag). You can shake the bottle, roll it, turn it upside down and after about 5 minutes, check to see if the milk and orange juice have solidified. Be careful that the bottle jar remains closed. If you want it more frozen, then shake the jar for longer. If the jar gets too cold to hold, wrap a tea towel around it.



After rocking and rolling

When done, open the jar and unknot the bags and serve. For ease of opening, especially with children, you may use a ziplock bag for the juice or milk. Or if you knot the bags, make sure they are not so tightly knotted that you cannot unknot them easily. 



Final product



Serving of frozen milk

Serving of frozen OJ

The trick with this is the amount of ice and salt. Again, there are measurements on the internet on how much to put. One can be more generous with the sea salt. The temperature in the jar drops significantly to the point where the tea towel actually sticks to the jar – it is that cold! Salt basically lowers the melting point of ice which is why salt is often sprinkled onto iced roads in winter in cold countries. Hence the ice in the jar melts even as the temperature drops.

To make the servings more appetising, add whatever you want to it. Sugar, cream, flavouring and other ingredients can be added to the milk so that it better resembles ice-cream.

Enjoy!

Baked potato with bacon inserts

I love potatoes and I love bacon. Here, I’ve combined the two.

Method:
1. One potato, scrubbed but not peeled. Leave the skin on.
2. Slit the potato, about 2mm apart or thereabouts. Do not cut all the way through. Just about 1/2 to 2/3 way, enough to insert bacon bits in.
3. Put a little bit of butter and bacon bits into each slit.
4. Preheat airfryer to 160 C. Put potato in as is. I use a stainless steel baking tray which I put on the grill pan. You can put it on aluminium or baking paper. Bake for 15mins.
5. Turn up the temperature to 200 C for another 10 minutes so the fat in the bacon inside each slit gets fried as well.

I did not wrap the potato. If you like, you can wrap the potato in aluminium foil for the first 15mins or so, then remove the wrapper and airfry at 200C for the last 10mins.

I like my potato with burnt bits so I left mine unwrapped.

The oil from bacon will flow out which is why I use a baking tray. It is easier to clean.

I use unsalted butter and less-salt bacon.

This can be cooked in a normal oven. Use the same timing as you normally would to bake a potato. Then turn up the temperature for the last few minutes to fry the fat off the bacon.

This can be eaten with sour cream.

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