Meat

Tomato based Beef Stew

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Lately, I’ve been pretty much obsessed with tomatoes. So one weekend, I decided to make beef stew, but wanted it to be with a tomato-based. So instead of just regular water, I poured it lots and lots of tomatoes. Jar, packet, tin…you name it, I’ve got ’em all in whate’er packaging it can come in. It’s really idiot proof, really, and the photos will show exactly how it’s done. Just a matter of browning the meat, and then putting it back inside and adding in all the veggies and tomatoes. Leave it to simmer till beef is tender. And voila! A meal for the entire family. The only thing was I forgot to brown the onions, so I did it separately in another pan. Don’t forget to season. I just used sea salt, black pepper and a pinch of Italian dried herbs.

 

 

Tomatoe, TohMahToe
Brown garlic, add bay leaves
Brown beef cubes
Add potatoes, carrots, onions
Add sauce and simmer
Simmer till beef is tender
Add a sprig of basil just because. Serve hot with bread.

 

Asian Dishes, Middle Eastern/Turkish, Salads and Vegetables, Sides

Haloumi Tomato Sticks

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Such a simple recipe (in fact, not even a recipe!) but so delightful and delicious.

Cut haloumi into squares, fry them till very brown in olive oil, and skewer them with cherry tomatoes. Just before serving, place skewers on a baking tray, drizzle with olive oil, and bake for about only 5 minutes.

I am so going to make this my signature dish to bring for family events! See how pretty it sits together with the other potluck dishes 🙂

Salads and Vegetables, Sides, Snack

Maakouda (Moroccan Potato Patty)

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I am convinced that food unites people because there are many similar foods that every culture seems to call their own. I am pretty sure the interaction between communities has resulted in an exchange of wonderful ideas, and then adaptation.

When I first came across this, the first thought that came to my mind immediately was ‘bergedil’! ‘Begedil’ or ‘perkedil’ is a Malay/Indonesian potato patty made by frying and mashing these fried potatoes and then forming patties with the addition of fried minced meat and fried onions, is a favourite in this part of the world. Interestingly, ‘bergedil’ was introduced by the Dutch when they colonised Indonesia. The Dutch has a version of this called ‘frikadeller’. And now, I’m learning that the Moroccans also have their potato version, sans any meat.

I think the Moroccan version is much healthier. Instead of frying the potatoes, they boil them and mash them fine with spices and egg. Patties are larger and flatter. And they serve these maakouda in between bread (or eaten on its own).

 

I did not take a picture of the finished product on a plate because once they were off the pan, very quick hands snatched them and they were gone in seconds!

My version of the maakouda recipe

  1. 5 boiled large Russet potatoes
  2. 1 tsp smoked paprika
  3. 2 tsp ground cumin
  4. 1 tsp garlic
  5. 1 tsp French sea salt (just because)
  6. 1 tbsp finely chopped fresh coriander/cilantro
  7. 1 egg

Form into patties, and then before frying, dust with plain flour and dip in beaten egg. Fry till brown and crispy.

Enjoy!

Asian Dishes, Bread and Batter, Indian, Snack

Indian French Toast

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A Friend posted on Facebook a video of an old Indian Sikh man who is famous for his egg dishes. A makeshift stall by the side of the road selling only three types of eggs – boiled, half cooked or scrambled with bread (essentially a French toast style).

I decided to make the French omelette style bread.

In a bowl crack in three eggs. Add finely minced green chillies, tomatoes, a sprinkle of dried Mun and a few rounds of freshly ground black pepper. Salt to taste.

Pour the mixture into some hot oil and then proceed to add two slices of white bread. I didn’t manage to snap a photo when the bread went in. Fold the bread with the egg underneath it in half so essentially you’ll have two breads sitting on TOP of each other. Cook till eggs are done and cut the bread into two then fours using your spatula.

Voila! Is all done. For the egg mixture it’ll be nicer with finely minced purple onions but the family here doesn’t like onions so I’ve omitted it from the recipe.

Asian Dishes, food, Places

The best of halal Thai Street food

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So we just came back from a very good holiday in Krabi with a belly full of good food and a good shade darker.

Featuring the best of what I ate. Last photo of insects is just a novelty. Didn’t see a single person buying them at his stall at the Krabi Night Market. By the way, this is SUPER overated and really not worth the visit.

1. Grilled meats. Soooo tender and flavourful. There’s cubes of fat in the middle of the beef and hence the melt in the mouth deliciousness.

2. Fresh grilled squid with barbecue sauce.

3. Mango sticky rice!

4. Grilled corn. So delicious!

5. Khanom Buang. Traditional Thai snack only found on the weekends night markets. It’s meringue with a savoury topping. Nothing I’ve ever tasted in Singapore before. Yum!

6. Pad Thai! I bought packets of pad Thai sauce in this trip. Will be whipping some up when I get my new kitchen in a month’s time!

7. Thai tea! So good here especially when the weather was sooo hot on some days.

8. Fried insects! For the fearless and boundary-less 😃