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Tuesday, October 2, 2012

What's For Dinner, Ma? #5

CHAR SIEW - Literally translated from Cantonese as "fork-roast" after the traditional cooking method for the dish:. Long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire. There are many variations in the use of ingredients for the marinade and cooking methods. I like my char-siew braised in a wok and then broiled in the oven for a charred effect.
recipe @ http://www.foodcanon.com/2011/09/auntie-ruby-char-siew-summary.html

These make a great side dish when you're bored of potatoes. Wholesome, toothsome and awesome!
recipe @ http://agoodappetite.blogspot.com/2009/09/cheesy-cauliflower-pancakes.html

DAGING MASAK HITAM - Translated from Malay as "beef in black sauce". Quintessentially, a Malaysian dish with a fusion of  flavours from Malay, Chinese and Indian cuisines.

90 ml / 3 fl oz / 3/8 cup Vegetable Oil
1 kg / 2 Pounds / 3 oz Beef, finely sliced (Striploin, Sirloin, Topside)
3 pieces Tamarind Juice (Assam Juice) - mix Tamarind Pulp with hot water, strain
45 g / 1 ½ oz / ¼ cup Brown Sugar or Palm Sugar (Gula Melaka)
1 litre / 1 3/5 pints / 4 cups water
125 ml / 4 fl oz / ½ cup Dark Sweet Soy Sauce (Kicap Manis)
3 Tbsp / 2 ½ fl oz Chili Powder or ready-made Chili Paste (Cili Boh)

Paste Ingredients: - to be Finely Ground

8 Shallots (Red Onion), peeled
4 Garlic Cloves, peeled
2 cm / 1 inch Ginger, peeled & chopped
4 Lemongrass (Serai), finely sliced
1 tsp Turmeric Powder
Water to blend

Heat the oil and sauté the Paste until fragrant and oil begins to appear on the surface.

Add in Beef, Tamarind Juice, Dark Sweet Soy Sauce, Brown Sugar and water. Stir well. Add salt, pepper and Palm Sugar to taste.

Simmer until the Beef is tender, and the sauce almost dry. Serve.
recipe @ http://www.asianfoodchannel.com/bestwan/viewrecipe.php?id=18

Success at last!!
Yep, I finally could put my finger on the problem. No pun intended!
The secret? Wrap the dough with plastic film and chill for at least 2 hours before shaping into fingers. Chill the shaped dough again for another 2 hours before popping them into the oven.
Now they do look like fingers, don't they? :)
recipe @ http://whitelotuscooks.com/2010/10/shortbread-finger-cookies/


  1. These all look sooo tasty. Except the last one, that is creepy! Maybe I should try to make those for Halloween lol.

  2. Wow! These dishes look so yummy! Have a good day.

  3. i am a new follower thru GFC and found u through the naptime review mom's monday mingle!

  4. Wow those dinners are making me hungry! And yes, those fingers look real to me..lol Perfect for Halloween!

  5. It's such a good thing I don't live with you because I would grow sooooo fat with overeating!! lol!!
    The last one is amazingly creepy!!

  6. The food looks delicious all except the cookies. Those look a little on the disgusting side! :)

  7. I like the finger cookies...you did a great job

  8. Thanks for the links to such great recipes. I do the finger cookies too but I make them witch's fingers with green food coloring! I'm here from the hop!

  9. Yum!

    I'm a new follower from the hop.

  10. That pork seriously has me DROOLING!!! I can just taste it in my mind. Yummy.

  11. OK I never pick up recipes from people - only becuase i have so many myself - BUT you got me wiht the caulif. pancakes - I think those loook sooo goood! Visiting from today’s hop - Please stop by if you get the time and follow if you’d like - www.shaunanosler.blogspot.com. BTW, I am always looking for blogs to review my book - if the concept strikes you at all let me know!

  12. You are such a talentated Lady! I hope .everybody does appreciate you as it should!It's so hard to make everybody happy (regarding cooking)

  13. They turned out great. I like the jelly on the ends too.

  14. I'm starving after seeing all those photos of food!!! Looks yummy--well, except for those fingers. Blech!