Tag: southeast asian
Beef Mechado
Beef Mechado
Traditionally, the beef in mechado is studded with small pieces of pork fat; making this beef stew rich. I chose to not do that to keep the calories down. The beef is simmered in a sauce of calamansi juice, tomato sauce, and soy sauce; with potatoes, carrots, and bell peppers.
Ingredients
- 2 lbs beef stew meat
- 1/4 cup vegetable oil
- 2 medium potatoes peeled and cubed
- 2 medium carrots peeled and cubed
- 1 medium white onion diced
- 6 garlic cloves minced
- 1/4 cup calamansi juice
- 1/4 cup soy sauce
- 1 cup tomato sauce
- 2 cups water
- 3 bay leaves
- 1 small green bell pepper cubed
- 1 small red bell pepper cubed
- salt and pepper to taste
Instructions
- Heat up the vegetable oil in a Dutch over medium high heat. Sauté the potatoes and carrots for 8 minutes until lightly browned. Remove from the pot.
- Add in the onions and garlic. Sauté for 4 minutes.
- Add in the beef. Brown for 6 minutes.
- Pour in the calamansi juice and soy sauce. Simmer for 2 minutes.
- Pour in the tomato sauce and water. Add in the bay leaves. Cover. Reduce the heat to medium low and simmer for 1 1/2 hours.
- Add the carrots and potatoes back in. Simmer for 20 more minutes.
- Add in the bell peppers. Cook for 2 more minutes.
- Season with salt and pepper.
Lemongrass Roast Chicken
Lemongrass Roast Chicken
Lemongrass is commonly used in Laotian cuisine. It is very aromatic and flavors whatever you introduce it to. This recipe utilizes aromatics such as lemongrass, onion, green onions, and garlic stuffed inside the cavity of a whole chicken. The chicken also has butter stuffed underneath the skin of the breast and is rubbed down with oyster sauce. The last 30 minutes of roasting, the chicken is basted with the pan juices.
Servings: 4
Ingredients
- 4 lb whole chicken
- 2 whole lemongrass cut into 3 pieces
- 1/2 small onion
- 2 green onion
- 3 garlic cloves
- 1/2 cup oyster sauce
- 4 tbsp butter
- salt and pepper
Instructions
- Pat dry the whole chicken; inside and out. Stuff the cavity with the lemongrass, green onions, onion, and garlic. Place 4 tbsp of butter under the skin of the chicken breast.
- Season with salt and pepper. Rub the entire outside of the chicken with oyster sauce. Wrap in foil and placd in the refrigerator for 24 hours.
- Preheat the oven to 350 degrees. Roast the chicken for 1 hour. Then baste the chicken with the juices every 10 minutes for the next 30 minutes.
Mie Goreng
Mie Goreng
Mie goreng simply translates to “fried noodles.” The protein and vegetables are completely interchangeable. The noodles, eggs, sauce, tomatoes and green onions are not. The most important thing to do in this recipe is to prep all of the ingredients before starting the stir fry. You won’t have time to do it as you go since the fried noodles only take 10 minutes to prepare.
Ingredients
- vegetable oil
- 5 garlic cloves sliced
- 1 large shallot diced
- 3 Thai chilies finely chopped
- 1 lb sirloin tip thinly sliced into strips
- 1 cup carrots julienned
- 1 cup cabbage chopped
- 1 bunch kale chopped
- 2 large eggs beaten
- 1 lb Chinese egg noodles
- 1 large tomato cut in half; thinly sliced
- 3 green onions chopped
Sauce
- 2 tbsp kecap manis
- 1 1/2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sambal oelek
- 1/2 tbsp sesame oil
Instructions
- For a recipe as such, prep all of the ingredients before you start the stir fry. Chop your veggies. Cook your noodles. Beat the eggs. Marinate the beef in a little soy sauce. Mix all of the mie goreng sauce ingredients together.
- Heat up 2 tbsp of vegetable oil in a large sauté pan or wok over medium high heat. Sear the beef for 1 minute per side. Remove from the pan.
- Add 2 more tbsp of vegetable oil. Sauté the sha, garlic, and chilies for 1 minute.
- Add in the carrots, cabbage, kale, and 1 tbsp of the sauce. Sauté for 2 minutes.
- Move the veggies to one side of the pan. Pour in the beaten eggs on the other side. Let set for 30 seconds.
- Fold the veggies over the top off the eggs and scramble.
- Add in the noodles, beef, and the sauce.
- Coat the noodles in the sauce and fry for 2 minutes.
- Turn off the heat. Stir in the tomatoes and green onions.
