Sunday, 19 October 2008

Serundeng Sapi / Spices and Beef

I have no idea how to call this dish in English but for sure it tasted delicious. The ingredients also easyly can be found in the market. Even my brother's gf who is not into cooking brought the correct ingredients home *hehehe... My brother woke up too early by his empty stomach calling for food at 4am *hihihi... so he called up his gf to take him for food hunting in our local traditional market nearby. They brought Nasi Uduk Medan for me, my little brother and dad *Mom was away to Puncak with her sis and bros* They ended up bringing to much food home and went back to slepp with over loaded *hahaha... what a nice Sunday morning. In my case, I have to work on my energy in the kitchen to lose my guilty feeling :p, you know what I mean....

The recipe actually calls for chicken breast but I am into beef this week hehehe... so I changed and adjust the ingredients roughly for 600 g of BEEF. Some I doubled the amount and some just added a little bit more than the recipe.

Serundeng Ayam
Source: Tabloid Saji

1 pc (300g) chicken breast, boiled and finely shredded / stripped
5 lime leaves, get rid of the leaf bone
2 cm galangale, grated
2 bay leaves
2 lemon grass, take the white part only and bruised
1/2 tsp salt
2 tsps sugar
150 ml chicken stock
1 tbsp tamarind juice (from 1/2 tsp of tamarind and 2 tbsps water)
3 tbsps cooking oil for saute

Finely blended:
3 bid red chilies, seed discarded
5 long red chilies
3 cloves garlic
3 candlenut, roasted
1 tsp coriander

1. Heat cooking oil, saute the finely blended ingredients, lime leaves, galangale, bay leaves and lemon grass until fragrant.

2. Add in the shredded chicken and stir until well combine. Add in chicken stock, salt and sugar. Cook until the chicken stock dried and add in tamarind juice. Stir until dried up.

Sunday, 12 October 2008

Sloppy Joe

Hi..........I'm back!!! This is what I have for now. No story, No mumbling, just a recipe of Sloppy Joe. Enjoy~!

Sloppy Joe
Source: Jean Kressy, Cooking Light, JANUARY 2004 (

12 servings (serving size: 1 sandwich)

3/4 cup chopped onion
1/2 cup chopped green bell pepper
3/4 pound ground round
2 cups no-salt-added tomato sauce
2 tablespoons tomato paste
1 tablespoon prepared mustard
1 teaspoon chili powder
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
12 (1 1/2-ounce) rolls, split
Heat a large nonstick skillet over medium heat. Add first 3 ingredients; cook until beef is browned, stirring to crumble. Stir in tomato sauce and next 8 ingredients (tomato sauce through black pepper); reduce heat to medium-low. Cover and cook 15 minutes, stirring occasionally. Spoon 1/4 cup beef mixture over bottom half of each bun. Cover with top halves.