Stir-fry Beef and Mushrooms

Ingredients:

300g beef (Flank/Sirloin), thinly sliced

250g Mushrooms, sliced

1/2 Holland onion, sliced

1" ginger, chopped

2 cloves of garlic, chopped

1 tsp chili flakes

2-3 Spring onion, cut 2" long

1 tsp sesame oil

Marinade

2 tsp grated ginger

1 tbsp light soy sauce

2 tsp sugar

1 tbsp cornstarch

1 tbsp cooking oil

1/2 tsp baking soda

1/4 tsp white pepper

Sauce

3 tbsp oyster sauce

1 tbsp light soy sauce

1 tsp dark soy sauce

2 tsp sugar

1 tbsp water

1 tbsp Chinese Cooking Rice Wine

1/2 tsp cornstarch

1/4 tsp white pepper

Instructions:

1. Cut the beef into thin strips against the grain and marinate with the ingredients listed above. Let it rest for 30 minutes.
2. Combine sauce ingredients in a small bowl and whisk until the sugar dissolves. Set aside for later.
3. Heat the wok over medium-high heat, sauté onions and mushrooms for 1-2 minutes. Remove from the pan and set aside.
4. Drizzle oil and add the marinated beef. Sear the meat for 1-2 minutes. Then flip the beef and add garlic, ginger, and chili flakes. Stir well for another 1-2 minutes.
5. Pour in the sauce and return the fried mushrooms and onions to the pan. Finish with spring onions and sesame oil. Stir until the sauce is thick and glossy. Enjoy!

Beef Hor Fun

Ingredients:

500g Hor Fun (Flat Rice Noodle)

1-2 tbsp dark soy sauce

3 cloves garlic, minced

2 stalks Choy Sum

1.5 litres of Chicken stock

1 tbsp light soy sauce

1 tbsp oyster sauce

1 tbsp fish sauce

1 tsp dark soy sauce (optional)

1-2 eggs

Constarch solution (1 tbsp + 1 tbsp water)

Salt to taste

Marinade

200g sliced beef

1 tsp light soy sauce

1 tsp Chinese wine

1 tbsp cooking oil

1 tsp cornstarch

Instructions:

1. Combine all the marinade ingredients in a bowl. Mix until the beef absorbs all the moisture, then set aside. 
2. Blanch the Hor Fun noodles in boiling water for 45 seconds, rinse in cool water to prevent overcooking, and drain. 
3. Heat the wok over medium-low heat, stir-fry the noodles with dark soy sauce, mix to combine, and set aside. 
4. In the same wok, heat 2 tablespoons of cooking oil over medium heat. Add the marinated beef and stir-fry until it is half-cooked, then add the chopped garlic and fry for another minute. 
5. Incorporate the vegetables, followed by chicken stock, and let it simmer for 15 minutes. Then add the light soy sauce, oyster sauce, and fish sauce. Mix thoroughly. 
6. Next, combine the lightly beaten eggs and thicken the sauce with the cornstarch solution. Stir to combine. 
7. To assemble, place the cooked noodles on a plate, ladle the beef sauce over them, and serve with pickled green cut chilies.

Peking Shredded Chicken or Pork

Ingredients:

300g chicken breast/pork tenderloin, cut into shredded pieces

Cucumber

Scallions

Dumpling skin (around)

Marinade

1 tbsp cooking wine

1 tsp ground white pepper

1 egg white

Sauce

3 tbsp sweet bean sauce (Tian Mian Jiang)

1 tbsp Shaoxing rice wine

1 tbsp sugar

2 tbsp water

Instructions:

1. Using a sharp knife, cut the chicken or pork into narrow strips and place them in a bowl. Then, mix the marinade ingredients until the liquid is fully absorbed and the meat becomes sticky. Pour in 1 tsp of oil and mix to coat. Leave to marinate for 10 minutes or longer.
2. Julienne the white part of the scallions. Peel the cucumber, remove its seeds, and cut it into thin strips.
3. In another bowl, combine all the sauce ingredients and mix until smooth. Set aside.
4. Heat a skillet until very hot, then add 3 tablespoons of cooking oil. Add the marinated meat and use chopsticks to loosen the strips. Continue frying evenly until the meat turns pale.
5. Pour the sauce mixture into the wok and simmer for 5-10 minutes, or until the sauce thickens. Sprinkle some sesame seeds, then transfer the meat to a serving plate.
6. Heat a non-stick pan over medium-low heat. Add the dumpling skin and wait for a minute. Then, turn it over and continue cooking until the dumpling skin bulges slowly.
7. To assemble, take one dumpling skin, cut off the edges of the bubble cake, and add the cucumber and shredded meat. Serve immediately. Enjoy!

Beef Slices in Black Sauce (Daging Masak Hitam)

Ingredients:

500g Beef Tenderloin/Sirloin, cut stripped

2 lemongrass, bruised

1-knot pandan leaf

1 cinnamon stick

5 cardamom seeds

2 star-anise

5 cloves

2 tbsp ground chili

1 tomato, diced

Enough sweet soy sauce

Marinade

1 tbsp oyster sauce

1 tbsp sweet soy sauce

1 tbsp dark soy sauce

1 tsp cumin powder

1 tsp coriander powder

1 tsp fennel powder

Mashing/Pounding

3 clove garlic

4 shallots

1" ginger

Instructions:

1. Combine the beef slices with the marinated ingredients and mash them together. Mix well, then let the mixture marinate for 1-2 hours or overnight.
2. Heat a large, heavy-bottomed pot over medium heat. Add the lemongrass, pandan leaves, and spices. Sauté for 1-2 minutes until the spices release their aroma.
3. Add the ground chili and sauté for 5 minutes. Then, add the diced tomatoes and stir-fry until the tomatoes soften.
4. Add the marinated beef slices to the pot, stirring well to combine. Add more sweet soy sauce and cook for 20 minutes or until the sauce has thickened. Stir occasionally to prevent sticking and ensure even cooking. Enjoy!

Enoki Beef Roll

Ingredients:

1/2 packet of Enoki mushrooms

1 packet of Shabu-shabu beef

1 yellow onion ~ sliced

2 eggs ~ beaten

1 stalk of green onion ~ chopped

Sauce:

1/4 cup water

2 tbsps light soy sauce

1 tbsp dark soy sauce

1 tbsp brown sugar

1 tbsp sesame oil

1 tsp black pepper

1/4 tsp salt (to taste)

Instructions:

1. Trim the ends of the Enoki mushrooms and separate them into bite-sized bundles. 
2. Wrap each bundle of Enoki mushrooms securely with a slice of beef. 
3. In a saucepan, heat 2 tablespoons of vegetable oil over medium-high heat. Sauté the sliced onion until it becomes translucent. 
4. Place the wrapped Enoki beef rolls on the translucent onions, then pour the sauce over them. 
5. Simmer for 3 minutes, then gently flip the Enoki beef rolls. Pour the beaten eggs over the arranged rolls. 
6. Cook for another 3 minutes, then garnish with chopped green onions. Enjoy!

Tofu with Mince Chicken

Ingredients:

250g chicken minced

1 packet Tofu

5-6 Dried Shiitake Mushroom ~ soak & reserve the liquid

2 cloves garlic ~ minced

2 tbsp oyster sauce

2 tbsp light soy sauce

1 tbsp dark soy sauce

1 tbsp Shaohsing cooking wine (Optional)

Cornstarch solution

1 stalk spring onion ~ chopped

Directions:

1. Mix ground meat, oysters, light soy, dark soy, and shaoshing cooking wine in a bowl. Mix well and refrigerate for 2 hours or overnight.
2. Cut the tofu into cubes and dust a little flour.
3. Add about 1/4 cup of cooking oil over medium-high heat in a pan and fry the tofu on both sides until golden brown.  Transfer and drain.
4. Heat the oil in a saucepan on medium-high heat. Add the minced garlic and sliced Shiitake mushrooms, and stir fry until fragrant.
5. Add the marinated minced chicken and continue to fry for about 5 minutes.  Pour 3/4 cup of mushroom liquid.  Add a little white pepper powder.
6. Transfer the cooked tofu and continue stir-fry to combine.
7. Then, add the cornstarch slur to thicken the sauce and cook for another 2 minutes.  Remove from heat and serve with steamed white rice.  Enjoy!

Hu Tieu Bo Kho (Vietnamese Beef Stew Noodle)

Ingredients:

1kg beef shank ~ cut 2" cubes

3 carrots ~ cut diagonal chunks

4 stalks lemongrass

Rice noodles

1 bunch of spring onion ~ chop finely

1 bunch cilantro ~ chop finely

1 bunch basils ~ chop finely

1 yellow onion ~ slice thinly

Lime ~ wedges

Bean sprouts

Spices

2 tsp Five-spices

2 tsp curry powder

1 tsp ginger powder

1 tsp cayenne pepper

2 tsp paprika

2 tsp garlic powder

Marinade

2 tsp chicken seasoning

2-1/2 tsp salt

2 tsp sugar

5 tbsp hoisin sauce

5 tbsp fish sauce

4 tbsp Ketchup/Tomato paste

1 tsp ground black pepper

4 garlic ~ chopped

3 shallots ~ chopped

1" ginger ~ chopped

Broth

2 tbsp fish sauce

2 tbsp salt

2 rock sugar

1 litre coconut water

1.5-litre water

1 chicken knorr cube

2 tbsp annatto powder

1/4 cup cooking oil

Instructions:

1. Mix the spice and marinade ingredients in a mixing bowl and set aside.
2. Clean the beef well under cold water, pat dry, and cut into 2" cubes.
3. Mix half of the spice/marinade mixture with the beef. Set aside to marinate for 2 hours or, best, overnight.
4. Heat 1/3 cup of oil in a saucepan for a couple of minutes before adding the annatto powder. Let the powder infuse the oil for about 2 minutes under low heat.
5. Add the annatto oil and half of the spice/marinade mixture in a large pot. Stir until fragrant, about a minute. Then, add the marinated meat.
6. Mix and stir the meat occasionally for about 15 minutes until the meats are no longer pink.  
7. Pour in the coconut water and water.  Add the lemongrass and season with fish sauce, salt, and rock sugar.
8. Cover lightly and simmer the stew on medium-low heat for about 3 hours. Add the carrots and continue to simmer for another hour until the carrots and meat are fork-tender.
9. To serve, add rice noodles to a bowl and ladle the stew on top.  Garnish with chopped basil, cilantro, spring onion, and sliced onions, and serve with bean sprouts and lime juice.

Big Mac Spring Rolls

Ingredients:

12 spring roll sheets

400g ground beef

1 Holland onion, chopped

1 tbsp ground black pepper

Salt (to taste)

12 sliced cheddar cheese

Sauce

1 cup mayonnaise

2 tbsp Ketchup/Tomato sauce

1 tbsp chili sauce

1 tsp mustard

Diced pickles

Diced onion (finely)

Directions:

1. In a hot pan, add 1 tablespoon of vegetable oil over medium heat. Sauté the chopped onion until it softens, then add the ground beef. Season with salt and pepper, and cook the meat thoroughly until it is browned all over. Remove from heat, drain any excess fat or liquid, and set aside to cool completely.
2. While the meat cools, prepare the sauce and set it aside while you assemble the spring rolls.
3. Place one sheet of spring roll wrappers in a diamond position. In the corner, place one slice of cheese. Add a spoonful of cooked meat and a dollop of sauce on top.
4. Wrap tightly by folding the corner closest to you toward the middle. Next, fold the two corners along the sides and roll tightly to seal.
5. Fry at 170 degrees Celsius for 5 minutes or until golden brown and crispy.

Taco Cupcake/Muffin Wonton

Ingredients:

1lb pound ground beef

1/2 yellow onion ~ chopped

4 tbsp Taco Seasoning

1/4 cup water

250g cheddar cheese ~ shredded

1 packet of wonton skin

Sour Cream

1 tomato ~ diced

1/2 yellow onion ~ diced

1 stalk spring onion ~ chopped

Directions:

1. Preheat the oven to 190 degrees C. Heat olive oil in a large pan over medium-high heat.
2. Add the beef to the pan. Use a spatula to break up the meat while stirring constantly. Add taco seasoning and salt to taste. Cook the beef for 4-5 minutes or until thoroughly cooked.
3. Coat a 12-cup muffin tin with cooking spray. Place one wonton wrapper at the bottom of each muffin cup.
4. Spoon about 1 tablespoon of meat into each cup and top with 1 tablespoon of shredded cheese. Add a second wonton layer on top of the cheese, then distribute the remaining beef and cheese among all the muffin cups.
5. Bake for 10-15 minutes or until the edges are browned and the cheese is melted. Remove from the oven and let them rest for 10 minutes.
6. Top each taco cup with a small dollop of sour cream and a sprinkle of chopped scallions and tomatoes, then serve. Enjoy!

Nasi Daging Utara Air Asam

Ingredients:

3 cup basmati rice

2 tbsp ghee

2 tbsp vegetable oil

1/2 yellow onion ~ sliced

3 garlic ~ sliced

1" ginger ~ matchstick

2 screwpine leaves ~ knot

2 tbsp rempah kurma

1 tbsp rempah briyani

1 cup full cream milk

3-1/2 cup beef broth

Salt & seasoning

Coriander leaves

Cooked beef cube

Spices

1 cumin stick

2 Anise-star

3 cardamon

4 cloves

Beef Stew

500g beef ~ cube

1/2 yellow onion ~ sliced

3-4 garlic ~ smashed

2 tbsp rempah kurma

2 tbsp rempah briyani

1/2 tsp ground black pepper

1 litre water

Air Asam

1 onion ~ sliced

2 tomato ~ cut cube

3 red chili ~ sliced

1" roasted belacan

1/2 cup air asam jawa

2 tbsp fish sauce

2 tbsp sugar

1 tsp salt

1 tbsp kerisik

Some key lime

Instructions:

1. Prepare the beef: Add water to the big pot and add all the ingredients to the beef stew. Cook until the beef is tender. Remove the meat and set aside.
2. Heat ghee and vegetable oil in a saucepan. Add the spices, onion, and garlic. Saute until fragrant for about 2 minutes. Then add the rempah kurma and biryani; continue to saute for another 2 minutes until fragrant. Add the rice and continue to mix well. Transfer the coated rice to the rice cooker.
3. Add the cooked beef cube, broth, whole cream milk, and salt to taste. Mix well, then add the coriander leaves.  Stir a little to mix and cover.  Let the rice cooker cook as usual.
4. While the rice is cooking, prepare the air asam. Combine all the ingredients in a large bowl and mix well. Set aside for later.

Pesamah Daging

Ingredients:

1kg Beef ~ cut 10 pcs

5 tbsp beef curry

1 pcs palm sugar ~ grated

2-3 tbsp kerisik

1 cup coconut milk

1 cup fresh milk

1/2 cup tamarind juice (1 tsp tamarind paste)

1/2 cup vegetable oil

2 tbsp ghee

Salt to taste

Blend

2 large red onions

5 cloves garlic

5cm ginger

1 tsp black pepper seeds

Stir-Fry

1/2 cup vegetable oil

2 tbsp ghee

3 shallots ~ sliced

3 cloves garlic ~ sliced

1" ginger ~ cut matchstick

2 screwpine leaves ~ knot

3 stalk curry leaves

1 pce cinnamon stick

2 pcs Anise-star

4 pcs cardamon

6 pcs cloves

Directions/Instructions:

1. Blend all the ingredients in the blender, then mix it on the meat with curry powder, palm sugar, and kerisik.  Marinade for an hour or overnight.
2. Heat cooking oil and ghee in a wok, and saute the stir-fry ingredients until fragrant and slightly crisp.
3. Add the marinated meat and stir to mix. Then, add water to soften the meat. Cook until the meat is tender and the oil completely separates, taking over an hour or more.
4. Once the meat is tender and the oil breaks, add coconut, milk, tamarind juice, and salt to taste.
5. Reduce the heat to low and simmer until the oil breaks and the gravy thickens.  Enjoy!

Crispy Chili Beef

Ingredients:

400g beef ~ thin strips (e.g., rump, chuck, or flank)

1/2 cup cornflour

1 onion ~ sliced

1 capsicum ~ deseeded, cut into small chunks

1 tsp sesame seeds

Spring onion ~ chop

Vegetable oil for deep frying

Marinade

1 tbsp light soy sauce

3 garlic ~ finely grated

Sauce

3 tbsp light soy sauce

1 tbsp dark sweet soy sauce

1/3 cup ketchup

2 tbsp Chinese Chinkiang Black Vinegar

1/4 tsp chili flakes

Directions/Instructions:

1. Combine the beef with the marinade ingredients (I add 1 tbsp baking soda to tenderize the meat) and coat the marinade beef with cornflour when ready to fry.
2. Fill a saucepan or wok to about 1/3 capacity with vegetable oil. Heat over high heat. Once the oil reaches 325 degrees F or 165 degrees C, toss the coated beef and fry it in the hot oil for about 5 minutes, or until the meat is crispy and golden. Drain on a paper towel.
3. Place a clean wok or large frying pan over high heat. Add 2 tbsp of oil and the sliced onion; stir-fry for 1 minute. Then, add the capsicum and stir-fry for another minute.
4. Turn the heat off before adding the sauce mixture to the pan. Stir the sauce while the residual heat warms it up a little. Then add the fried beef and toss. Sprinkle over the sesame seeds. Transfer to a serving plate, scatter over the spring onion, and serve with steamed white rice.

Beef Noodles (Malay Style)

Ingredients:

1kg beef meat w/bones

500g Egg noodles/Yellow noodles

1 pkt bunjut soup (Adabi)

1 tbsp coriander leaves ~ chopped coarsely

1 tbsp fried onion

1 tbsp soup powder + 1/4 cup water

1 tsp black peppercorn ~ finely ground

1 cinnamon stick

5 cloves

3 cardamom seeds

1-star anise 

Salt to taste

Sufficient water

Paste

1" ginger

5 shallots

3 cloves garlic

Condiments

Coriander leaves ~ chopped

Scallion ~ sliced

Fried onion

Dark sweet chili sauce

Directions/Instructions:

1. Clean the beef meat with bones, then mix it with flour and salt until smooth. Marinate for 15 minutes, rinse thoroughly and set aside.
2. Put the beef meat in a pot, pour water to submerge, and boil for 30 mins.  Discard the first boiling water and pour new water; cook until it boils.
3. Meanwhile, heat a little oil in a pan and fry the spice paste/blend until fragrant and the oil rises. Set aside.
4. Put the "Bunjut Soup" cinnamon, star anise, cloves, cardamom, black pepper, and spices paste sauteed earlier into the beef meat pot.
5. Add roughly chopped coriander leaves and fried onions.  Season with salt and cook until the meat is tender.  Let it boil/simmer for 2-3 hours for the meat tender.
6. When serving the noodles and condiments.  Enjoy!

Fried Beef Kuey Teow

Ingredients:

300g beef ~ sliced thinly

400g Hor Fun noodle

1 cup bean sprouts

5 Bak choy

1/2 yellow onion ~ slice

5 sliced ginger

3 cloves garlic ~ chopped

1 stalk spring onion ~ 2" cut

3-4 eggs ~ lightly beaten

3 tbsp cooking oil

Marinade (Beef)

1 tbsp dark soy sauce

1 tbsp sweet soy sauce

2 tbsp light soy sauce

1 tsp sesame oil

1 tbsp Shao Xing (Optional)

1/4 tsp ground white pepper

2 tbsp cornstarch

Sauce

2 tbsp light soy sauce

2 tbsp light soy sauce

1 tbsp sweet soy sauce

1 tbsp oyster sauce

1-1/2 tbsp sambal chili

1 tsp ground white pepper

Directions/Instructions:

1. Add ingredients to marinate the beef in a bowl and set aside for at least 30 minutes.
2. Mix all the ingredients for the sauce in a bowl and set aside.
3. Open the package of noodles, gently separate strands from each other, and set aside.
4. Heat wok on high heat till it is smoking.  Add oil and swirl the wok to coat the surface well.
5. Add the marinated beef slices to the pool of oil in the center of the wok. Flip over a few times with a wide spatula to prevent the beef from sticking.
6. Sear and toss-fry the beef slices for about 2 mins till tender and then remove from the wok.
7. Add a bit more oil and swirl once more to coat the wok.  Then, add the onion, ginger, and garlic.  Stir-fry till fragrant, and before the color changes, add the rice noodles and toss them through.
8. Move the noodles to the side of the wok, pour a teaspoon of oil, and add the beaten eggs. Wait for them to set briefly before scrambling and frying them on the side of the wok.
9. Now, toss it in with the noodles. Add the prepared sauce ingredients and toss once again until evenly mixed.
10. Return the beef and add the bean sprouts and spring onion.  Give a final toss and remove it from the heat.

Beef Shakshuka

Ingredients:

300g minced beef

6 eggs

3-4 tbsp ghee

1 large yellow onion ~ diced

3-4 cloves garlic ~ sliced

1 red capsicum ~ diced

400g/1 canned tomato ~ diced

Parsley/coriander leaves ~ chopped

2 tsp paprika

2 tsp ground cumin

2 tsp ground coriander

1/2 cup water

Salt to taste

Directions/Instructions:

1. Saute the diced onion for about 5 minutes until translucent. Add a pinch of salt to draw out the moisture.
2. Then, add the capsicum and sliced garlic.  Continue to saute for a further 3 mins.
3. Next, add the minced beef, paprika, cumin, and coriander. Stir to cook the meat until brown. Then, add the canned tomatoes and water. Lower the heat and simmer for 10-15 minutes until thickened.
4. Transfer to the casserole dish and spread evenly.  Use the back of the spoon to make an indentation.  Gently drop in the eggs.
5. Bake at 200 deg C/390 deg F for about 4-8 mins.  The yolk will be soft and runny.
6. Garnish with chopped parsley/coriander.  Drizzle some extra virgin olive, ready to be served with a baguette!

Homemade Bakso Meatballs

Ingredients:

1kg minced meat

1kg minced chicken

200g Tapioca flour

1 tsp baking soda

1 tbsp garlic powder

1 tbsp white pepper powder

1 tbsp chicken powder

1 tbsp salt

1 egg white

1 cup ice-cube

Soup base

4 shallot

5 cloves garlic

8 roasted candlenuts

1 tsp salt

1 tsp sugar

1 tsp chicken powder

1 tsp white pepper powder

Directions/Instructions:

1. Place all the ingredients in a food processor and blend until thoroughly combined and smooth.
2. Boil water in a large pot and add a pinch of salt. Using your hands, make meatballs and add them to the simmering water. Use spoons to scoop and shape them.
3. When the meatballs start floating, that's when the meatballs are cooked.  Scoop the meatballs and set them aside.
4. Blend the shallot, garlic, and roasted candlenuts into a fine paste in a blender.  Heat a little oil over medium-low heat and saute the paste until fragrance.
5. Pour the sauteed paste into the same pot of water and stir to mix. Then, add the salt, chicken powder, and white pepper. Bring the broth to a boil for 3 minutes.
6. Finally, the bakso is ready to be served.

Beef Tapa (Filipino Style)

Ingredients:

500g beef sirloin strips

1/4 tsp baking soda (Optional)

2 cup water

Marinade

4 tbsp light soy sauce

4 tbsp brown sugar

12 pcs calamansi - juice

4 tbsp olive oil

10 cloves ~ minced

1 tsp black pepper

Directions/Instructions:

1. Place the beef in a bowl and sprinkle with the baking soda.  Mix until well blended.
2. Add lemon juice and mix again several times.  Then, add all the marinade ingredients to a bowl and marinate the beef for at least 4 hours or overnight.
3. Heat the pan over medium heat, and add the marinated beef with water.  Make sure the water is safe for the meat.
4. Cover it with the lid and set the heat to low when it boils. Simmer for 30 minutes.
5. After 30 minutes, stir the beef to prevent it from sticking to the pan. Then, increase the heat to medium and let it evaporate the water. Stir frequently at this stage until the water is dry.
6. Serve with fried garlic rice and fried egg.

Gyudon Beef

Ingredients:

1 cup dashi broth

2 tbsp sake (seasoning cooking wine)

2-1/2 tbsp light soy sauce

2 tsp brown sugar

250g shabu beef

1 yellow onion ~ slice thickly

Garnish

Roasted sesame seed

Chopped scallion

Pickled red/white ginger ~ optional

Directions/Instructions:

1. Add all the ingredients above, except beef shabu, to a pan and bring to a boil over medium-high heat.
2. Turn down the heat to maintain a simmer and cook the onions until it is mostly translucent (about 3 mins)
3. Add the beef, and turn down the heat to a gentle simmer.  Cook and stir regularly until the meat is tender (about 10 mins).  Adjust salt.
4. Serve the beef over a bowl of hot rice, with some of the cooking liquid poured over the beef and rice.  Garnish the above ingredients.  Enjoy!

Hamburger Patty

Ingredients:

2-pound/1kg ground beef

1/2 cup panko crumbs

1 large egg

2 tbsp Worcestershire sauce

2 tbsp milk

1 tsp salt

1 tsp garlic powder

1 tsp onion powder

1/2 tsp black pepper

Others

Burger bun ~ recipe here

Lettuce

Sliced cheese

Ketchup sauce

Directions/Instructions:

1. Set out a large mixing bowl, and add in the ground beef and all the ingredients.  Mix until the meat mixture is smooth.  (Do not over mix)
2. Press the meat down in the bowl, into an even disk.  Use a knife to cut and divide the hamburger patty mixture into 12 thin griddle patties.
3. Set out a baking sheet, lined with wax paper or foil, to hold the patties.  Shap them just slightly larger than the buns.  Set the patties on the baking sheet.  Use a spoon to press a dent in the center of each patty so they don't puff up as they cook.  If stack the patties, separate them with a sheet of wax paper.
4. Preheat the grill or a skillet to medium heat (Approx 350-400 deg F).  For thick patties - Grill or fry the patties for 3-4 mins per side.  For thin patties - Cook on the griddle for 2 mins per side.
5. Stack the hot patties on a hamburger bun, and top with any favorite toppings.  Serve.

Beef Rendang aka Rendang Daging Hari Raya

Ingredients:

1kg beef (lembu) ~ cut cube, 

1 cup cooking oil

2 cups thin coconut milk

1 bowl of thick coconut milk

1 tamarind slice

2-3 tbsp toasted coconut paste aka terisik

1-2 sheets turmeric leaf ~ sliced thinly

2-3 pcs kaffir lime leaf ~ tear

3 small palm sugar

Salt to taste

Blend: 7-8 shallots 5 cloves garlic 3 inches ginger 2 inches of fresh turmeric 2 inches galangal 3 lemongrass 15-20 dried red chili some water Toasted: 1 tbsp coriander seeds 1 tsp cumin seeds 1 tsp fennel seeds

** The amount of coconut milk is from 1 fresh grated coconut. For instant coconut milk, use 500ml. If it's for fresh coconut milk, use 1 kilo in weight.

Directions/Instructions:

1. In a wok, heat the oil over medium-high and add the blended ingredients. Saute the mixture until the mixture turns dark red in texture. (Depend on the number of the chili)
2. Next, add the beef and toasted spices. Stir to mix the mixture and then add the thin coconut milk and continue to stir. Cover and let the beef cook over medium-low until the gravy thickens. (Note: Keep stirring in between the process for the beef tender)
3. Then add thick coconut, and tamarind slice, and let it cook until the gravy thickens again over medium-low heat.
4. Then add toasted coconut paste (kerisik), turmeric leaf, kaffir lime leaf, palm sugar, and salt to taste. Continue to stir till the beef is soft and tender. (Note: Add more water if want to have some gravy). Enjoy