Meat, Western

Beef Cheeks Burger

My first time ever cooking beef cheeks! I had seen this at the premium butcher and decided to try it. Beef cheeks takes an extremely long time to cook, but when it’s done, it’s so soft and gelatinous. Well, not that gelatinous, but definitely it doesn’t have the firm meaty texture of regular cuts of beef.

I decided to just cook them simply. My supermarket ran out of non-alcoholic red wine so what I did was to first sear the beef cheek, and then in my cast iron enamel pot, simmer it with a whole bottle of passata, chicken stock, lots of rosemary sprigs, garlic, a dash of Maggi seasoning (or Worcestershire sauce), salt. Because this took almost three hours to cook! The resulting sauce was soooooo sweet! But like I swore to my mom who had come to visit that night, I did not add any sugar! The sweetness really came from the hours of simmering, rendering the tomato passata sweet naturally.

The next day, I turned the beef cheeks into a burger. It was the bomb! Soft buttered toasted buns, alfalfa sprouts, baby spinach leaves, beef cheeks and slather some of its sauce over.

I doubt I’ll be making this again not because it’s not delicious, but nobody in the family liked the soft gelatinous texture of beef cheeks. Oh, well. At least I enjoyed my cheeks!

Asian Dishes, Meat

Rawon

So I finally made Rawon myself! I had to go to the wet market to get my buah keluak. Remember that poisonous Indonesian nut that if not properly processed is deadly? Well, the east way out for me is to get from the stall owner ready processed ones! 🙂

These are the nuts (in the plastic bags hanging). The black stuff which is like gold to the Malays or Peranakans are inside. I’m not sure if the ones sold in markets in this form are ready to use.
These are the black nuts. I bought from the stall owner for only two dollars (SGD) and it was enough for one pot. It’s definitely an acquired taste but the Malays/Javanese blend this fine to make the Rawon dish.
So the base is this dish is blended onions, dried chillies, garlic, ginger, coriander powder, fennel powder, cumin powder and the black nuts. Blend till very fine. In a pot or in my case, a pressure cooker, cook the blended paste till the oil rises. The smell coming out from this paste is amazing! It’s the black buah keluak nuts! Add lemon grass and a couple of kaffir lime leaves while cooking this paste. Slow and steady cooking first.
Beef cubes and beef trimmings. I used 500g of beef cubes and about 200 g or less of beef trimmings.
Coat and fry for a few minutes.
Add water and pressure cook for about 30min till meat is tender.
When the meat is tender, add about 2tbsp of tamarind pulp, and salt to taste. Add long beans.
And it’s ready to be served! The accompaniments are paru or fried marinated beef lungs, and bergedil, potato patties. Of course, sambal belacan! A piquant sambal made with fresh ready chillies and fermented shrimp paste.

A traditional Javanese dish! Yummy!

Asian Dishes, Indian, Meat

Lamb Curry

Dinner situation last night was a quick affair. I had lamb that had been defrosted in the fridge and was thinking of cooking something curry-ish but not quite. So when The Man asked what’s for dinner, I replied, ‘Lamb Tomato Curry’. And he was like ‘Which is it? Lamb Tomato or Lamb Curry?’ 😁

This is a mild curry version and this time, I recorded the entire process and posted it on my newly created YouTube channel – Shasha Cooks.

Recipe:

1. Blend one white onion, two garlic cloves and a knob of ginger to form a paste

2. Slice half a white onion into thin slices

3. 1kg of bone in lamb, cut into bite sized chunks

4. Cinnamon stick, four cardamom pods, 2 sprigs of curry leaves

5. Two tbsp tomato puree

6. Two tbsp Greek yogurt

7. 1 tsp lime juice

8. Salt to taste

9. 5 heaped tbsp meat curry powder

10. Four coriander roots

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Meat, Snack, Western

Shepherd’s Pie

About two weeks ago I went to the butcher and got two packets of minced lamb. I didn’t realise how expensive it was! So I kept in the freezer and waited for the time when I would make good use of this expensive purchase!

Well, the time came yesterday. My Maris Piper UK potatoes got delivered and so it was the perfect time to make shepherd’s pie.

Maris Piper potatoes are wonderful! Unlike russet potatoes (the potatoes easily available here), they’re fluffier and more rounded in taste. After boiling and ricing them fine, I seasoned with salt, black pepper, butter and cream.

For the minced lamb, it was simply ensuring they cooked slow and well. I added only some oyster mushrooms chopped small and seasoned with a beef cube, a heaped tablespoon of tomato paste and salt pepper.

Meat

Steak Platter

It has not stopped raining since morning. Here’s hoping to the death of the virus with all this rain!

And since it’s raining and everybody’s at home feeling quite gloomy, I thought I’d just treat the family with a simple steak platter. I went out to buy two pieces of dry aged sirloin. Came home and started to fry haloumi cheese in olive oil first, then the steaks. I had some Australian baby kumato and a small piece of smoked duck. And that’s it! A happy family chomping down on good meat and cheese with toast.

That’s all you need to make a good steak on the stove!
I love thyme!