Beef Paprik (Daging Paprik)

It's been a while, hasn't it? In fact, it's been a very long while.

Now that I'm back, here's another super simple recipe that you can simply whip up in max, 30 minutes? Simply delish with piping hot steamed rice.
Yummy!

Ingredients:
500g sliced beef (I bought the packed and sliced frozen beef from the supermarket)
1 bulb of large onion sliced
3 shallots - crushed
4 garlics - crushed
2 bird's eye chillies - crushed ( u can add more if you would like to increase the spice quotient)
2 pieces of kaffir lime leaves
Some tomato sauce, chilli sauce, oyster sauce and kicap manis
(approximately 3tbsps of tomato sauce, 2 tbsps of chilli, 1 tsp of oyster and kicap manis. i poured mine straight from the bottle, so this is the approximate measurements)
Broccoli florets


1. Heat  vegetable oil in wok.
2. Then, fry onions, shallots, garlics, bird's eye chillies and kaffir leaves till fragrant.
3. Add salt.
4. Add the sliced beef. Stir till it browns.
5. Then, add the sauces. Add the broccoli florets. Let it boil for a while.
6. Add about 3/4 cup of water, more if you want more gravy, and let it boil again for 5-8minutes thereabout. 7. Serve hot with rice.

Creamy Salsa with Fish

Creamy Salsa with Fish

I had one snapper fillet in the fridge and haven't quite decide what to do with it until nad shared this recipe here

Heat some olive oil and butter and pan-fry fillet lightly.

This cream is a result of heating some olive oil+butter and then sauteeing minced garlic, diced red onion, garlic, cut chilli padi, coriander leaves, crushed black pepper, diced tomatoes, lime juice from 1/2 a lime, cream, some water, pinch of salt and some sugar, in the said order. Cook then pour over pan-fried fillet.

Yummy Yummy!

I love fish too. Since I only had 1 fillet in the fridge then, I had to get another fish fillet because I know I can gobble up one all on my own (and the hubster will have none). I bought another fillet, bocourti fillet. I was totally clueless what type it was and I bought it mainly because it was conveniently packed already, and the available choice at CS that day was between bocourti and snapper. Since snapper's already waiting for me at home, bocourti would add variety. and it was on offer.

I later learnt that bocourti is a type of semi-fatty fish. We had 1 snapper fillet and 1 bocourti fillet with the creamy salsa. I liked the creamy salsa with the bocourti fillet better.

I like this recipe a lot! It's creamy AND spicy, thanks to the stars of the dish, the chilli padi.

Ingredients:
Fish fillet . Pan fried lightly in olive oil and butter. Set aside.

1 large onion, cubed
3 cloves of garlic, chopped
12-15 cherry tomatoes, cut into 4
5 bird's eye chillies,cut.
Lime juice from 1/2 a lime
100ml cream
Some water
Salt
Sugar
Black pepper
Coriander leaves

Directions:
Heat some olive oil+butter and then sautee minced garlic, diced red onion, cut chilli padi coriander leaves. After onions turned translucent, add in crushed black pepper, diced tomatoes, lime juice from 1/2 a lime, cream, some water, pinch of salt and some sugar. Cook then pour over pan-fried fillet.


I am so going to make this creamy salsa often. :)

BBQ Meatballs

I've wanted to try making meatballs for the longest time and I did these recently.
The verdict: They were a hit with the hubster and the little one.
Maybe because they are males and males love anything-meat, the carnivorous that they are.

But hey, I love them too so I guess they are a winner (regardless to the XX or XY)!

The meatballs, baked in the oven were very soft and I like how the flavours infused into the meatballs.
These were made using minced beef. I'd like to try mixing minced beef and minced chicken next time.



The recipe is adapted from here

Ingredients:

2lbs ground beef

1 and ½ cup cracker crumbs (I used Ritz Crackers)

I T. mustard ( I used Dijon mustard)

2 medium red onions chopped

3 eggs lightly beaten

¼ to ½ cup of milk

Salt

Black Pepper

Ingredients For the Sauce:

1 cup of ketchup

½ cup brown sugar

1 and ½ tsp dijon mustard

Mix meat, cracker crumbs, mustard, onions, eggs, milk, black pepper, salt . Made into as many big or small balls that you like. I made mine into 15 large balls. I waited out for 2 hours, hoping the flavours would infuse into the meat and then I baked them at 180deg C for 45 minutes.

Fyi, dijon mustard has a stronger flavour and complements meat very well.

For the sauce, mix together ketchup, brown sugar and mustard.

Then spread the sauce over the meatballs and baked again for another 5 to 10 minutes.

As the sauce was a little sweet for my tastebud, the next time I baked these, I’d reduce the brown sugar to 1/4cup or even lesser as brown sugar is sweeter than white sugar.

Overall, it was still great! :)