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

CAULIFLOWER PANCAKES
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.

Ingredients:
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)
Salt

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

Method:
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

WITCHY FINGERS
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/