Monday, March 29, 2010
Friday, March 26, 2010
Friday, March 19, 2010
Thursday, March 18, 2010
Friday, March 12, 2010
Everytime I cook, except for baked goods, I always apply the "tancha-tancha" (approximation) strategy in measuring the ingredients I use so you may notice that I use alot of "about" in my post. For this particular dish, I used about 300grams of lean beef from the "talaat" (local market) and I was lucky that the meat they sold me was tender :). I haven't really mastered (or just too lazy to memorize) the names of beef-parts appropriate for this kind or that kind of dish.
*Set aside for about 30 minutes.
*Heat a pan (frying pan, wok, caserole, whatever...as long as it can contain all the ingredients that you will put in) with about 2 tablespoons of vegetable oil in it then fry the marinated beef pieces until they turn brown.
*Add in what's left of the marinade, a cup of water, 1 tablespoon of all-purpose flour diluted in 2 tablespoons of water.
*Simmer for about 30 minutes or until beef is tender.
*Garnish with white onion rings before serving with cooked rice (of course!)