.jpg?compress=true "large")
Serves 4-6
PAN-FRIED MARINATED FLANK STEAK WITH ROAST POTATOES
INGREDIENTS
800g beef flank steak
For the marinade:
100ml Japanese rice wine vinegar
50ml soya sauce
1/2 tbsp lemon juice and zest
1/2 tsp grated ginger
1 stalk leek, chopped
1 stalk coriander, chopped
For the roast potatoes:
700g baby potatoes, quartered
1 tsp salt
1 tsp crushed black pepper
2 cloves garlic, minced
3 tbsp olive oil
2 stalks rosemary, chopped
1. Mix the ingredients for the marinade in a bowl. Marinate the beef and chill it for 1 hour.
2. Toss the potatoes with the salt, pepper, garlic, olive oil and rosemary. Spread them over a baking tray and roast in a preheated oven at 160 deg C for 45-60min until brown and crisp. Flip over once, halfway through cooking.
3. In a heated pan, sear the steak on one side for 2-3min until well browned, then sear the other side for another 2-3min.
4. Remove the pan from the heat, but rest the steak in the pan for 5min (rare) or 10min (medium). Transfer the steak to a cutting board, and rest it for another 10min. Cover with aluminium foil.
5. Slice the beef thinly, against the grain. Serve with the potatoes.
_0.jpg?compress=true "large")
Serves 4-6
CURRY PORK CHEEK
INGREDIENTS
600g pork cheek, cut into bite-sized pieces
1 tbsp salt
1 tbsp black pepper
4 tbsp cooking oil
1 yellow onion, diced
3 cloves garlic, minced
2 tbsp tomato paste
1 tbsp curry powder
1 tbsp chilli powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
2 tomatoes, cut into wedges
200ml coconut milk
100ml water
DIRECTIONS
1. Season the pork cheek with salt and black pepper.
2. In a heated pan, sear the pork on all sides for 2-3min over high heat, until well browned. Set aside.
3. Heat the oil in a pot over medium heat. Saute the onions and garlic until fragrant, then add the tomato paste and all the spices. Cook for 2min.
4. Add the seared pork cheek, tomatoes, coconut milk and water to the pot, making sure all the ingredients are submerged. Boil for 5min.
5. Cover the pot and simmer for 1 hour. When ready, serve with steamed rice.
.jpg?compress=true "large")
Serves 4-6
ROAST PORK BELLY WITH SHRIMP PASTE
INGREDIENTS
3 tbsp shrimp paste
2 tbsp oyster sauce
3 tbsp sugar
1 tbsp honey
1 tbsp light soya sauce
3 cloves garlic, minced
1 tsp minced ginger
1 tsp five spice powder
800g pork belly, skin removed
DIRECTION
1. Mix all the ingredients except the pork in a large bowl. Coat the pork belly evenly with the mixture and chill for 6 hours.
2. Preheat the oven to 170 deg C. Let the pork rest for 20min at room temperature before roasting it for 30-40min until dark brown.
3. Remove the pork from the oven and let it rest for 10min before slicing it thickly.
.jpg?compress=true "large")
Serves 4-6
STIR-FRIED PORK SHOULDER WITH MUSHROOMS
3 tbsp cooking oil
3 cloves garlic, minced
1 yellow onion, sliced
1 tbsp minced ginger
200g fresh shiitake mushrooms
1 stalk leek, thinly sliced
800g pork shoulder, cut into chunks
2 tbsp dark soya sauce
1 tbsp oyster sauce
1 tsp crushed black pepper
Salt, to taste
1 small cauliflower, cut into florets and steamed
DIRECTIONS
1. Heat the oil in a wok over medium heat. Stir- fry the garlic, onions, ginger, mushrooms and leeks for 5min.
2. Add the rest of the ingredients except the cauliflower. Stir-fry for 5min until the pork is tender. Serve with cauliflower and rice.
.jpg?compress=true "large")
Serves 4-6
BRAISED RED YEAST RICE BEEF BRISKET
INGREDIENTS
800g beef brisket, cut into 3cm cubes
2 tbsp cooking oil
75g yellow onion, minced
2 cloves garlic, minced
20g ginger, minced
50g red yeast rice liquid*
150g tomato ketchup
2 pieces black cardamom (cao guo)*
2 tbsp sugar
2 tbsp plum sauce
250ml chicken stock
Salt, to taste
*Available at Sheng Siong.
DIRECTIONS
1. In a dry saucepan over high heat, lightly sear the beef cubes on all sides for 3min until they start to brown. Transfer to a plate and set aside.
2. Heat the oil in a wok, add the onions, garlic and ginger, and stir-fry for 2min until fragrant.
3. Add the seared beef cubes and the rest of the ingredients to the wok and mix well. Bring to the boil and simmer for 10min.
4. Transfer all ingredients to a pot. Make sure that all of them are submerged in liquid.
5. Simmer for 90min to 2 hours, until the beef softens. Serve over steamed rice.
.jpg?compress=true "large")
Serves 4-6
GRILLED BEEF TOPSIDE WITH MUSHROOM CREAM
INGREDIENTS
700g baby potatoes, quartered
2 tsp salt
1 tsp crushed black pepper 2 + 4 cloves garlic, minced
5 tbsp olive oil
2 stalks rosemary, chopped 800g beef topside
1 tsp chilli flakes
2 tbsp cooking oil
400g shiitake mushrooms, sliced
1 yellow onion, sliced
1 cup water
1/2 cup whipping cream
1 small broccoli, cut into florets and steamed for 5min
DIRECTIONS
1. Toss the potatoes with 1 tsp salt, 1 tsp pepper, 2 cloves minced garlic, the rosemary and 3 tbsp olive oil. Roast in a preheated oven at 160 deg C for 45-60min, flipping over once halfway through.
2. Season the beef with 1/2 tsp salt, 1/2 tsp pepper, and the chilli flakes.
3. Heat the cooking oil in a pan over high heat. Sear the beef for 3min on each side. Transfer to a plate.
4. Heat the remaining olive oil in a saucepan over medium heat. Saute the mushrooms, onions, and remaining salt and garlic for 3min. Add the water and bring to the boil.
5. Simmer for 20min then stir in the whipping cream. Remove from heat. Set aside.
6. Cook the beef in the pan over medium heat for 2min on each side. Cut the beef into 2cm-thick slices. Serve with the mushroom cream, broccoli and potatoes.
This article was first published in Simply Her March 2014.