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Category Archives: Beef-based

Beef Stew

Beef Stew

Bly wrote down the recipe in our little cookbook and I followed according to each and every step. This is definitely a recipe that’s full of flavour and easy to cook.

Beef is one of our favourite red meat and we use them to cook bulgogi or spaghetti with ground beef (Or mould them into meatballs).

Beef requires much more attention and handling to make sure the meat is cooked to the right tenderness. Definitely chicken and pork are much easier to handle from this perspective.

For our beef stew, we are using tomato puree as a base for the soup instead of beef stock. The sweet and sour tomato puree creates a layered texture as it acts as a contrast to the sweetness of the beef cubes. You just feel like continuing the soup journey to taste what are the other flavours present in the beef stew.

We used extremely lean beef for this beef stew as we want to cut down the fats in our diet. After cooking for 2 hours, our lean beef meat became rock hard cubes. At this stage, you have to persevere and continue to keep it cooking under low heat for another 4-6 hours. It is only after this long process where the collagen in the beef breaks down and you will achieve tenderized juicy beef cubes!

Here’s the recipe! Simply delicious!

 
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Posted by on October 15, 2012 in Beef-based, Recipes, Tomato-based

 

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French Onion Soup

We just like to order this when we’re at French restaurants but we find that there seems to be huge variations in style and standard for French onion soups. So we finally decided to make our own and that’s the best way to find out what makes it special. 🙂

Somehow we feel that it’s like 中西合拼. Why do we say that? Chinese soups tend to be clear with the presence of yummy ingredients and herbs. Whereas Western soups are usually presented as thick, milky soups that matches very well with bread.  French onion soup looks like a Chinese soup but is all Western inside. Dip in a slice of garlic bread and feel the bread melts in your mouth… It’s awesome.

Alternating between sweet and salty, a real treat for your palate. A superb appetizer to a wonderful dinner.

Ingredients: Onions, beef broth, milk, thyme, red wine, basil, pepper, butter

Of course, the main ingredient in this soup is onions. We added roasted caramelised onions to bring out the sweetness in the onions when they start to turn brown and soft.

 
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Posted by on May 19, 2012 in Beef-based, Recipes

 

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