OYSTER MUSHROOMS WITH BEEF

Ingredients

150 grams Oyster Mushrooms

500 gms Beef (preferably tender meat like tenderloin or undercut)

1/2 tsp Baking Soda & little water

1/2 Bell Pepper or Capsicum (Green, Yellow, Red)

1 Spring Onion Chopped

1 inch ginger chopped

4 flakes garlic chopped

1tsp Oyster Sauce & 2 tblsp for later

2 tblsp Soy Sauce & 2 tblsp for later

1/2 tsp Black Pepper & 1 tsp for later.

1 tsp sugar

1/2 Salt

4 tablespoon Seasame Oil

Method:

Wash and cut the beef into thin slices about 2 inches. Add the baking soda and water. Mix and keep it aside for 20 minutes. Wash and pat dry the meat.

Make a sauce of the 2 tblsp Soy sauce, 1 tsp Oyster Sauce, 1/2 Pepper powder, 1 tsp sugar, ginger and add to the meat. Let it marinate for 20 minutes.

Wipe the mushroom with wet paper towel. Then cut them into the same size as the beef pieces. Cut the capsicum into similar size as the beef.

Place a pan on stove and add 2 tbsp of Sesame oil. When hot add the chopped garlic. Fry for few seconds add the capsicum and fry for three minutes. Now add the mushrooms and fry for another 3 minutes. Remove the mixture and then add another two sesame oil and fry the marinated beef in batches for 2 to 4 minutes. The put the beef back to the pan, add 1/2 tsp salt and 1 tsp black pepper. Continue frying for 4 minutes. Add the mushroom and bell pepper mixture, spring onions fry for two minutes. Add 2 tblsp of Oyster Sauce and 2 tblsp of Soy Sauce. Close and cook for 5 minutes.

CARPETBAGGER STEAK FILLED WITH SMOKED MUSSELLS

Ingredients

Two Sirloin Steak with Fat on one thick side about 350 gms each, 3 inches thick

1 can of Smoked Mussels (120 gms)

1 small onion

3 cloves chopped garlic

4 tblsp butter

1/2 tsp pepper powder

Toothpicks

Method:

Wash and pat dry the steaks. Make a pocket by cutting the steak on the other side of the side which had fat. Do not cut it through to the other side.

Sprinkle some rock salt and crushed Black pepper on both sides of the steak.

Heat a pan and add two tblspoons butter. When butter melts add the chopped garlic and chopped onion. Fry for a minute and add the smoked mussels and 1/2 tsp pepper powder. Fry till dry. Wait till it cools down.

Fill the steak pockets with this mixture and seal with toothpicks

Heat a heavy bottom pan and add two tblsp butter. When hot add the steaks and fry on all sides. First 4 minutes each on the flat side and two minutes each on the thick sides. Place on foil and close and place on roasting tray. Then bake in oven for 20 minutes.

Remove and serve

BEEF PEPPER FRY, DRY OR WITH GRAVY

Ingredients

900 gms of Beef cut into cubes, 1 tsp of Salt, 2 tsp of Pepper Powder, 1 tsp of turmeric powder and little vinegar. To be pressure cooked for 15 minutes.

Method:

Heat a pan and add 2 tablespoons of oil. When hot add 2 sliced onions and fry for 2 minutes. Add 12 chopped garlic, 2 inches of chopped ginger and 3 chopped green chillies. Fry two minutes and add 1/2 tsp of salt, 1/2 tsp turmeric powder, 2 tsps pepper powder. Mix and add 3 chopped tomatoes. Fry for two minutes and add boiled meat. Add 1 tsp of pepper powder and 1 tsp of garam masala powder. Add all the boiled meat gravy and continue frying till dry (if dry version) or stop when the gravy is slightly thicker (for gravy version). Sprinkle with a bunch of chopped coriander leaves.

You can add a couple of potatoes, cut into small cubes and boiled. Add when you add the boiled meat gravy (this is optional)

LAMB OR GOAT Or Beef RENDANG

Ingredients

750 gms of Goat or Lamb cut into small pieces

3/4 Cup Desiccated Coconut, Brown it slightly and grind with little water to make a paste

Make a Paste:

2 medium Onions(chopped), 8 cloves garlic, 2 inch ginger, 6 red chillies, 1 lemongrass. Make paste and keep aside

Pound one lemongrass stick in a mortar and pestle

Method:

In a pressure pan, heat 2 tablespoons oil. Add 8 cloves, 1 stick cinnamon, 4 green cardamon, 3 star anise, Add the ground paste and on medium flame fry till the rawness goes. Add lamb or goat pieces, pounded lemongrass, mix well and fry for a minute. Add tamarind paste, 1 cup Coconut Milk and 1/2 cup masala water and cook on slow flame for 15 minutes.

Cut 6 kafir leaves into strips, 15 curry leaves cut into strips. Add this to the gravy, along with 1 tablespoon of lime juice, 1 tsp salt, 1 tblsp palm sugar. Mix well. Add coconut paste. Mix well and cook for two minutes. Close the pressure pan and cook for 12 whistles (depending on the meat used). Open and cook without the lid till the water dries up. The curry will turn brown. Stir occasionally. Keep frying till it becomes more brown. Take off the flame and sprinkle with a bunch of chopped coriander leaves. If you prepare this a day in advance, it tastes better.

VIETNAMESE THIT BU LUC LAC OR SHAKING BEEF

Ingredients:

750 gms Beef Pieces, any tender cuts

Marinate with the below ingredients for about 2 hours (Min 30 minutes)

8 cloves minced garlic

2 tsps of pepper powder

2 tsp of sugar

3 tblsp of Soy Sauce

2 tblsp Oyster Sauce

1 .5 tblsp Red Wine Vinegar

Other Ingredients

2 small red onions sliced into rings an 5 cloves garlic

Make a sauce of the below and immerse the sliced onions and garlic in this mixture and keep aside

1 tblsp white vinegar

1 tblsp Oyster Sauce

2 tblsp Soy Sauce

2 tsp Sugar

Dressing:

A rocket ( Salad Leaves) cut into smaller bits.

2 sliced Sliced Tomatoes

Spread the salad leaves on a serving tray and on top of it place the sliced tomatoes.

Heat up a wok and add little oil. When hot add the marinated beef (fry in batches). Fry for a few minutes and fry till the meat is charred slightly (2 to 3 minutes) turn it over and char it on other side. Shake the meat and toss it for 4 to 5 minutes remove it onto the serving tray. After all the meat is fried. Fry the marinated onions for a few minutes and spread it on top of the meat.

Garnish with Coriander Leaves (Optional)

BEEF COOKED IN GARAM MASALA

Ingredients

700 gms of Eye Fillet (cooking time less) or any other beef cuts.

2 tblsp of Garam Masala

200 gms chopped tomatoes

3/4 tsp of turmeric powder

2 sliced medium onions

1 tsp of Salt

little oil

Method: Cut the beef into small cubes and marinate with half tsp of pepper powder and little salt.

Heat up a deep pan, add 2 tblsp of oil, add the sliced onions and little salt. Fry till onions are brown. Add turmeric and garam masala powders and 2 tblsp water and fry for 3 minutes. Add the chopped tomatoes, mix well and fry for 5 minutes. Add the marinated meat and fry for 25 minutes or longer till meat is cooked. Add water if required. Sprinkle chopped coriander leaves mix and remove from flame.

BEEF STEAK IN GRAVY

Ingredients

Eye Fillet cut into 1 inch thick slices

sprinkle little salt and pepper

Two soup cubes mixed in 3 cups of water

1 medium onion chopped fine,

6 flakes garlic chopped fine

1 inch ginger chopped fine

few coriander leaves, chopped

1/4 cup Red Wine Vinegar

1.5 tblsp of standard flour or maida mixed in warm water .

Fry the slices on a pan adding little olive oil for a minute on each side. Place on a baking tray or dish and then bake in oven for 15minutes.

In the deep pan add 2 tblsp of olive oil. Add chopped onions and fry for two minutes. Add ginger and garlic and fry for a minute. Add the stock and boil for 5 minutes. Add chopped coriander leaves and boil for 2 minutes. Add Red Wine Vinegar. Boil and now add the standard flour mixture. Let it thicken slightly and now add the steaks to the gravy and boil for a minute.

KERALA BEEF BIRYANI OR THALASSERY DUM BIRYANI

Ingredients

1 Kg of Jeera Rice (5 Cups), washed and soaked in water for 30 minutes

1.25 Kg Beef Cubes (marinated garam masala, ginger garlic paste, turmeric powder and salt)

Garam Masala: 1 tsp of Kuskus, 1 Star Anise, 2 inch stick of Cinnamon, 5 green Cardamom, 6 cloves, 1 tsp of fennel seeds. Ground to fine Powder.

Use 3 tsps of the garam masala powder, 4 tsps of ginger garlic paste (5 cloves garlic, 1 inch ginger ginger garlic paste), 1 tsp salt and 3/4 turmeric powder. Add to beef cubes and marinate for 3 minutes.

Into the jar with the remaining ginger garlic paste, add 6 to 7 green chillies and make a paste.

Method: Place a pressure pan on the stove and add marinated beef pieces and little water and pressure cook for 4 whistles. Place a pressure cooker on the stove. Add 4 tablespoons of Ghee. When hot the following spices: 1 tsp of Fennel seeds, 8 Green Cardamom, 2 pepper corns, 10 cloves, 1.5 inch of Cinnamon stick and 1 star anise. Fry for a minute.

Add the drained rice and fry for a few minutes. Add 8 cups of hot water and 1 cup of beef stock (from the boiled meat). Add 1 tsp of Salt. Mix well and close and pressure cook on slow flame (4 minutes) for 1 whistle. Keep aside for 20 minutes to cool down.

Add the drained rice and fry for a few minutes. Add 8 cups of hot water and 1 cup of beef stock (from the boiled meat). Add 1 tsp of Salt. Mix well and close and pressure cook on slow flame (4 minutes) for 1 whistle. Keep aside for 20 minutes to cool down. Open the pressure cooker with rice and spread the rice onto a tray.

Place a vessel on the stove and add 4 tablespoons of ghee. When hot add and fry half cup of Cashewnuts and remove and then half cup of Raisins or Sultanas, fry and remove. Now add the mixture of ginger, garlic, grenn chilli paste and fry for 30 seconds. Add 4 sliced onions and 1 tsp of salt. Let it fry till golden brown.

Add 1 tsp of pepper powder and 3/4 tsp of turmeric powder. Add 400 gms chopped tomatoes, mix well and let it cook on medium flame for 5 minutes till oil separates. Add half cup of beaten yoghurt. Mix well and add ground garam masala (the remaining). Add 1/4 cup coriander leaves and 2 tblsp chopped mint. Add boiled beef, mix well and add remaining gravy and let it cook for 10 to 15 minutes, until beef has cooked. Add water if it becomes dry.

Make layers of rice and beef gravy. In a big vessel, add one layer of beef gravy, on top some rice, sprinkle some fried onions (supermarket) or make some fried onions. Sprinkle chopped coriander leaves, mint, cashewnuts, raisins, 2 tsps of ghee. sprinkle milk (saffron threads). Make next layer of the same. If any remaining beef and rice, make a third layer. Add few blobs of ghee on top. Close with Aluminium foil and then the lid, so the steam does not escape. Keep on slow flame for five minutes. Open and mix well.

Serve with Raita (Yoghurt, onion, tomatoes, cucumber mixture)

VEAL WITH SHIITAKE MUSHROOMS

Ingredients:

1/2 Kg Veal sliced finely

250 grams Shiitake Mushrooms

Mixture:

1/4 Cup Maida or all purpose flour

1/2 tsp salt

1/2 tsp white pepper

Mix well and then dip the sliced veal slices in the mixture.

Heat a pan and add a tbslp of olive oil. Fry the Veal slices in this oil in batches. Fry for a minute on each side and remove

Add another tbsp Olive Oil and fry the mushrooms and remove.

In one cup of hot water add two cubes of beef stock to make liquid stock.

Add 1 cup red wine to the pan, one tblsp of honey, beef stock, half cup water, 2 tblsp of lime juice. Cook for 7 to 8 minutes. Add 1/2 tsp white pepper. Stir in 1/3 cup of butter (salted or unsalted). Keep stirring until butter dissolves.

Add fried Veal pieces and fried mushrooms and cook in this mixture till they are coated. The gravy will thicken as the veal has the app purpose flour. Remove when the gravy is thick.

KERALA BEEF FRY

Ingredients:

1/2 Kg Beef cut into cubes

Marinated with the below for 1/2 hour

1 tsp Coriander Powder

1/2 tsp Cumin Powder

1/2 tsp garam masala powder

1/2 tsp chilli powder

1/2 tsp turmeric powder

1/2 tsp salt

little vinegar

Seasoning:

2 Tomatoes chopped

Curry Leaves

Mustard Seeds

Method:

Pressure cook the marinated beef pieces for 5 whistles. Heat up the pan and fry the beef curry till it becomes dry.

Heat a small pan and add little oil. Add mustard seeds and curry leaves. Now add two chopped tomatoes. Fry for two minutes and add to the beef. Mix well. Check for Salt and Vinegar. Kerala Beef Fry is ready.