Since travel isn't much of an option these days, I have decided to share some of my recipes with the interweb. They are by no means expert level, just some things that I have cooked up (pun intended) over the years. Some are straight from my jumbled mind, and others are adaptations to recipes I've followed.
When I cook, I don't usually measure things out and do a lot of it by feel. The amounts that I have listed are approximations and I encourage you to play around with the amounts. To me cooking, unlike baking, isn't much of a science, it's about the feels so you don't have to be as exact.
For my first recipe share of 2021, its Beef Satay.
1. Cut beef into 3-4 inch cubes. You dont want to cut it into pieces that are too small since the meat will shrink and disintegrate when simmering. The size that I cut it in the above pictures were actually too small in my opinion
2. Boil it off in plain water for a few minutes and drain. Rinse the meat off a bit. This step removes some of the blood/raw taste of the beef
3. In a large soup pot, sweat the onions, garlic, ginger, bay leaves, black peppercorns, and chilies (optional)
4. Add beef back in and completely cover with water
5. Bring to a boil, remove the frothy gunk that comes out
6. Add satay, regular and dark soy
7. Reduce heat and simmer until soft (probably around 60 - 90 mins)
8. Optional: In the last 30-45 minutes before serving, add the cubed daikon. Cook until soft and adjust the taste to your liking. This may involve adding more of the satay sauce, or even adding some extra water if it is too salty/strong.
You can serve this with rice or as a noodle soup. Although, you may need to make the broth a bit tamer if you're opting the noodle soup way. Let me know how your version goes.
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