Tag Archives: beef

Kimchi Fried Rice

 The 1st time I tried PY’s kimchi fried rice, it was so yummy and I wanted to try cooking it myself. I think that was more than a year ago. Finally, I decided to make it for cell group today and oh, how I love kimchi fried rice.

Serves 3-4ppl

3 cups of rice, cooked and kept overnight in the fridge
200g lean beef, sliced thinly
1 cup of kimchi, roughly chopped
2-3 tbsp korean hot pepper paste
1 onion, chopped
2-3 cloves of garlic, chopped
1 tbsp soya sauce
a pinch of sugar
2 tbsp cooking oil
1 tbsp of sesame oil

1. Heat up wok or large pan with cooking oil and sesame oil over medium heat.
2. Saute the onions and garlic till soft and lightly brown.
3. Add the kimchi and saute for another 3 mins.
4. Add the beef and cook for another 2 mins.
5. Add the rice, soya sauce, sugar and hot pepper paste. Mix thoroughly.
6. Serve hot with a sunny side up.

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Posted by on May 9, 2012 in Uncategorized


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Stir-fried Beef with Green Peppers and Onions

I may have tried a similar dish in some restaurants before so this image came to my mind when trying to think how to stir-fry sirloin beef. The taste of the green peppers and onion go very well with the beef. Do not overcook the beef as it will become tough. This is a dish you can prepare in less than 15mins 🙂

Ingredients A
200g sirloin beef, thinly sliced
1/2 green pepper, deseeded and thinly sliced
1/2 onion, thinly sliced
2 cloves of garlic, finely chopped
a handful of oyster mushrooms, roughly sliced
1 tbsp cooking oil
1 tbsp soy sauce
1 tsp sugar

Ingredients B
1/2 tbsp soy sauce
1/2 tbsp corn starch
1 tsp of sesame oil
freshly ground black pepper

1. Mix the beef with Ingredients B in a bowl and leave aside for at least 10mins.
2. Heat pan with oil over high heat.
3. Stir-fry garlic, onion and green peppers for 2-3mins.
4. Add the mushrooms and stir-fry for 1-2mins.
5. Add the beef, sugar and soy sauce.
6. Stir fry for 1-2 mins and serve hot.

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Posted by on August 20, 2011 in Uncategorized


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Garlic Wagyu Beef

I wanted to try other ways of cooking steak instead of pan-fry. I thought something like teppanyaki would taste good. And of course with lots of garlic to bring out the aroma. This is my 1st time cooking wagyu beef and I love the tender and juicy texture. Yummy!

2 pcs of 10oz wagyu beef ribeye, cut into cubes
4-5 cloves of garlic, finely chopped
1 tsp of worchestershire sauce
1 tbsp of red wine
1 tbsp butter
sea salt & coarsely grounded pepper to taste
olive oil

1. Marinate the beef with salt and pepper for 10 minutes.
2. Melt the butter on a pan over medium heat.
3. Stir fry the garlic till brown. Set aside and let it cool.
4. Add 2 lugs of olive oil to the pan.
5. Stir fry the wagyu beef over high heat for 4-5 minutes.
6. Add the worchestershire and red wine.
7. Add the browned garlic. Mix well and serve hot.
8. Use the leftover sauce to stir fry the mushrooms and asparagus as side dish.

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Posted by on July 5, 2011 in Uncategorized


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Beef Rogan Josh

The more I cook curry, the more I realize that it is not too difficult. You just need to get all the spices (which can last pretty long) and cooking is so easy. I’ve already made Malaysian Curry Chicken and Beef Rendang so I was looking for another type of curry to cook for my cell group. Rogan Josh sounded interesting and different 🙂 Normally, it will be lamb Rogan Josh but since I have some rib fingers in my fridge, I cooked beef instead. So easy and so quick. It took only half an hour to get to the ‘simmer for 1-2 hours’ step.


Serves 4-6

1kg rib finger or stewing beef
1 tbsp tomato paste
1 tbsp natural yoghurt
500ml water
3 tbsp oil
1/4 tsp garam masala
sea salt and pepper to taste

Spice (A)
2 medium onions, peeled
4 shallots, peeled
8 cloves of garlic, peeled
2 inches ginger, peeled and finely sliced
5-6 dried chillies, soaked in warm water and seeded
2 tsp cumin seeds
2 tsp coriander seeds
10 black peppercorns

Spice (B)
1/4 tsp ground cinnamon
2 cinnamon sticks
6 cloves
1-2 stalks of curry leaves
8 cardamom pods
1 tsp cayenne pepper
2 tsp hot chilli powder
1 tbsp paprika
1/2 tsp turmeric powder
3 bay leaves

1. In a food processor, blend Spice (A) until you have a smooth paste. Add 1 tbsp of water if needed.
2. Heat oil in a large pot over medium heat. Stir fry Spice (A) for 5 minutes or until medium brown colour.
3. Add Spice (B) and stir fry for 1-2 minutes or till aromatic.
4. Add the meat and stir occasionally for 2 minutes.
5. Add yoghurt and tomato paste and mix well.
6. Add water, salt and pepper. Bring to boil and turn down the heat.
7. Simmer for 1-2 hours till meat is tender and until the sauce has thickened to the desired consistency, stirring occasionally.
8. Sprinkle the garam masala over the meat and mix well before you serve. You can store it in the freezer for up to a month.

This recipe has been featured on foodgawker.

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Posted by on May 29, 2011 in Uncategorized


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Beef Rendang

I grew up eating my dad’s homemade curry and I must say it’s really good. I used to tell my friends how much trouble my dad was willing to take to cook curry from scratch and today is my 1st time cooking beef rendang from scratch. And for my parents and friends 🙂 Another of my own recipes…

1kg stewing beef (cut into cubes)
1 lemongrass (pounded)
400ml coconut milk
1/2 cup water
3 tsp tamarind pulp (soaked in 1 cup of warm water then strained for the juice)
6 kaffir lime leaves (very finely sliced)
10 tbsp toasted dessicated coconut
1 tbsp sugar/palm sugar
Salt to taste
100ml cooking oil

Spice (A)
10 shallots, peeled and cut in half
5 cloves garlic, peeled and cut in half
1 inch galangal (blue ginger)
1 inch ginger, sliced
3 lemongrass (white part only), cut into 1 inch length
10-12 dried chilies (soaked in warm water and seeded)
2 bird’s eye chillies (seeded)

Spice (B)
1 cinnamon stick
3 cloves
3 star anise
3 cardamom pods
3-4 stalks of curry leaves
2 bay leaves
2 tsp turmeric powder
2 tbsp chilli powder
1 tbsp a mixture of fennel seeds, cumin seeds and coriander seeds


1. Blend Spice (A) in a food processor until fine. You might need to add water to make the blender works better.
2. Heat the oil large pan. Stir-fry Spice (A) for 2-3 minutes. Add Spice (B) and continue to stir-fry them until aromatic.
3. Add the beef and the pounded lemongrass and stir for 2-3 minutes.
4. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
5. Add the kaffir lime leaves, toasted dessicated coconut, sugar/palm sugar and salt to taste. Mix well.
6. Bring to boil then lower the heat, cover the lid, and simmer for an hour.
7. Once the meat is tender, it’s almost ready.
8. For a thicker sauce, turn the fire to medium again and let it boil. Stir frequently as it thickens to avoid burning.
9. Serve hot over steamed rice or roti canai.


Posted by on May 21, 2011 in Uncategorized


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Steak with Red Wine Sauce

In celebration of my friend Bea’s, and my husband Paul’s birthday, I prepared a nice dinner. The main course was steak with red wine sauce. If you buy the right cuts, steak is actually quite easy to make and taste fantastic. Here’s a recipe which I came up with. Enjoy!

Cooking the Steak


Serves 4

4 pieces of good-quality beef tenderloin
sea salt & coarsely grounded pepper to taste
olive oil
aluminium foil, cut into 4 pieces

1. Take your steaks out of the fridge and let them get up to room temperature.
2. Before you start cooking, rub the steaks with salt and pepper.
3. Heat up the frying pan with a drizzle of olive oil.
4. Add the steaks to the pan and cook 2-3 minutes on each side. (I cooked about 3 mins on each side for medium. The steak was about 1.5 inches thick).
5. As it cooks, whip the meat with the sprig of rosemary and rub it with the cut side of the garlic clove for some extra flavour. (Taught by Jamie Oliver)
6. Then, quickly wrap each steak with a piece of aluminium foil.
7. Let the steak rest for 5 mins and it’s ready to serve.
8. Drizzle some red wine sauce on the steak.

Red Wine Sauce

1/4 big onion, chopped
2 cloves garlic, chopped
1-2 cups of red wine
2 cups of beef broth
1 sprig of rosemary
1 tsp cornflour with 1 tbsp cool water, for thickening
salt & pepper to taste
olive oil

1. Heat up pan with a few lugs of olive oil.
2. Stir fry onions and garlic for 2-3mins, till soft.
3. Add red wine and let it boil for 1-2mins.
4. Add the beef broth and rosemary. Add salt & pepper.
5. Boil then let it simmer for 5mins.
6. Add the cornflour water and mix well.
6. Pour the sauce lowly through a sieve into a serving bowl.

Mashed Potatoes


2 medium sized potatoes
1/4 cup milk
a knob of butter
salt & pepper to taste


1. Boil a pot of hot water.
2. Reduce heat to low. Add the potatoes, cover and simmer for 20 minutes, or until potatoes are tender.
3. Drain potatoes and let it cool
4. In a large bowl, mashed the potatoes with a fork.
5. Add the remaining ingredients and mix till creamy.

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Posted by on March 5, 2011 in Uncategorized


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Beef and Ale Stew

Since I knew I wouldn’t have enough time to cook on Sat itself by 12pm, I thought stew will be something which is great to cook on Fri night. I can put in the slow cooker and let it boil overnight.

This recipe is inspired by Jamie Oliver’s ‘Ministry of Food’.


6 fresh or dried bay leaves
1kg diced stewing beef
1litre Guinness or stout
4 sticks of celery, diced to 1-2cm
4 medium onions, peeled and diced to 1-2cm
2 carrots, peeled and diced to 1-2cm
olive oil
2 heaped tablespoon plain flour
2 x 400g tin of chopped tomatoes
sea salt and freshly ground black pepper


1.  Put all the vegetables and the bay leaves into the pan with 2 lugs of olive oil and fry for 10 minutes
2. Add your meat and flour • Pour in the booze and tinned tomatoes
3. Give it a good stir, then season with a teaspoon of sea salt (less if using table salt) and a few grinds of pepper
4. Bring to the boil and transfer it to the slow cooker. Cook for 2.5-3hrs.
5. Remember to remove the bay leaves before serving, and taste it to see if it needs a bit more salt and pepper

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Posted by on September 17, 2010 in Uncategorized


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