Cumin beef 孜然牛肉

I did not update this blog for a very long time, was feeling lazy and uninspired. Today recipe is a moreish spicy beef with cumin.

Zi Ran Niu Rou 孜然牛肉



Cumin beef originates from the Muslim populated North-West of China. This dish is popular in many parts of China like Sichuan and Hunan, over here in UK I believe this has become very popular in many Sichuanese restaurants and home cooking

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Oriental inspired beef and vegetable stew

There are many ways to make a bowl of comfort beef stew. This non authentic recipe is one of my favourite and good way to clear up the vegetable drawer in the fridge. The stew looks ordinary like any tomatoey beef stew but with few oriental ingredients this will taste quite different. Gochujang gives a lovely chilli flavour without being too spicy hot. Star anise is great added to any beef stew

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Toyomansi and Bistek

Toyomansi is my latest favourite sauce. It's a Filipino soy sauce with calamansi lime juice, a sourish soy with a citrus fragrance. I like it but having had fresh calamansi before, I have a suspicion some flavouring other than real calamansi is added but on the label flavouring is not listed. Toyomansi is available from most oriental supermarkets, quite cheap under £2 for a large bottle of 750ml.

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Rendang Daging (Beef rendang)

Beef rendang is probably one of the most popular Malay curry. I haven't met anyone who does not like this fragrant spicy dried beef curry. Nearly every Malay festive celebrations, there is always rendang of some sort, beef, chicken, lamb, dried or wet rendang.

Preparing the rempah or spice paste is important to give maximum flavour. Usiing a mini blender it only takes less than a minute to

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Thai beef with sweet basil and roasted rice

I have a bumper crop of Thai sweet basil at the moment. Every summer I grow quite of lot of this favourite herb from cuttings. I bought a pack of basil, trimmed and put the stems in water, covered the leaves with perforated clear plastic bag and put in a cool light area. Change the water and clean the stems every few days to remove any decays. In about 10 - 14 days the cuttings would have long

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Sichuan dry fried shredded beef 干煸牛肉絲

Dry fried shredded beef or 'gun ban niu rou si' 干煸牛肉絲 is a delicious Sichuan dish.'Gun ban' 干煸 is a twice cooked method whereby meat or vegetable is shallow fried with oil till dry and brown, this frying gives a lot of flavour to the meat or vegetables. The fried meat or vegetable is then stir fried with a spicy and savoury flavour. Famous 'gun ban' dishes are dry fried shredded beef or 'gun ban

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Crispy chilli beef

Crispy chilli beef is a very popular Chinese available in most restaurants and takeaways in UK. Most Chinese restaurants branded this as a Sichuan dish. I have no idea how and why. This is just another British-Chinese creation, doubt if you'll find this anywhere in Sichuan China.I love anything sweet, sour and spicy, this is rather nice and I don't mind cooking it occasionally.As long as you

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Steamed beef with roasted rice 粉蒸牛肉

Fen zheng niu rou 粉蒸牛肉 or steamed beef with roasted rice is a popular Sichuanese dish. It's spicy beef coated with roasted glutinous rice. This dish can be presented in several ways, one is to steam the beef with a bamboo steamer. I don't really like using bamboo steamer because the meat juice will stain the bamboo making cleaning a pain. I prefer to use a large noodle soup bowl like this below,

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Beef stir fry with pickled mustard green

Pickled mustard green (hum choi ) is one of my favourite Chinese pickle. It's quite versatile, can be used for soup like this duck soup, braising with meat or stir fries. There are various types; some salty, some with a tangy taste, some sweet and sour, some with leaves, some without (like half a cabbage), some with chilli. I don't use those in a tin for cooking, they are nice with plain rice

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Daging Dendeng

Daging dendeng is Malay spicy dried beef like jerky. It's rather yummy, savoury, spicy, sweet and sour. I had this with rice and cold beer it was very good.To make this will take a bit of time but it is not that difficult.Recipe will feed 4 - 5 peopleA. boil the meat1 to 1.2 kg of topside or thick meaty beef brisket2 stick of lemongrass1 thumb size ginger, sliced1 medium onion, cut into

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Nue Num Tok– Thai beef salad with roasted rice

I think another name for this dish is called Waterfall beef. This beef salad is probably my very first taste of Thai food with Tom Yam Kung many many years ago when I went to Thailand on holiday, and I have been hooked on Thai food ever since. It is similar to Laab Nuea except for the roasted ground rice.The ground rice is essential to give that extra nutty flavour. Here is how I make this

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