Kathy Cao's Heirloom Beef Recipe

One fine Saturday at Kathy's place, she shared with me a family recipe passed on to Kathy by her father (by mobile phone) and from her grandmother to her father.

Apparently there is a Chinese name for the recipe but since we cannot translate in English, this is how it's going to be - Kathy Cao's heirloom beef recipe.


Ingredients:
2 lbs of beef (stew cuts)
2 tablespoons of dark soya sauce
3 tablespoons of light soya sauce
half tablespoon of salt (optional)
1 piece of pickled tofu
2 tablespoons of black bean paste
2 stalks of green onion (sliced)
4 slices of fresh ginger
1 tomato cut in quarters
4 cloves of garlic
water (half the surface of the meat)

Procedures:
Mix the bean paste with all the ingredients and cook in a pressure cooker for 45 minutes.

Coconut Chicken...

I know this is a bit of a bland recipe name, for now...

Ingredients:

1 teaspoon minced garlic (or go get those ready made minced garlic jars at your neighborhood Asian/ethnic store)

chili flakes to taste or preference

2 tablespoons of vegetable oil

1/2 kilo chicken breast, sliced in strips

half a cup of coconut milk

salt and pepper to taste

1 teaspoon of fish sauce (optional)

Procedures:

Heat oil in a pan.

Saute garlic and chili flakes until golden brown.

Add chicken to the pan, stir gently for a couple of minutes.

Once the chicken meat is all done (the color becomes white instead or pink or reddish...), pour the coconut milk.

Add salt and pepper and simmer for 8-10 minutes until the coconut milk turns into silky sauce.

Add fish sauce and simmer for a couple more minutes.

Serve on top of plain/boiled rice.

Tuna Express

A random recipe I prepared in a huff.


Ingredients:
2 canned tunas (flakes or chunks will do)
chili flakes
salt
pepper
1 teaspoon of honey (optional)
half a teaspoon of chives or spring onion (as garnish)
1 egg


Procedures:
1. Heat oil in a pan.
2. Saute garlic and chili flakes
3. Add the tuna. Mix/stir for a couple of minutes.
4. Add the egg, mix and stir until it combines evenly.
4. Add salt and pepper to taste. For a dash of sweetness (optional), add the honey.
5. Let it simmer for a couple more minutes then transfer to a bowl or a plate and top with spring onion or chives.

Falling in love (again) with Mushrooms

My first impression of you was in Tagaytay, I can't remember when, how or why
But the burger with you in it was awesome
And so I thought... mushroom you're not that bad!

Then I came across champignon
Through a lovely Rozier back in Singapore
I got introduced to your beautiful partner, parsley
And I am mesmerized again.

Fast forward to the Prairies, 2013
And you've captured the heart (or tastebuds) of Charles
I almost have the license now to cook anything, just with you in it
And now I'm completely impressed... smitten.

Omelette pour Charles

One of those days I tried to experiment...

Ingredients:

Garlic, onion, salt, pepper, parsley (measure to your liking - I usually don't measure)
Button mushrooms
Three eggs (beaten)
Oil

Procedures (quite simple)

1. Heat oil in a pan
2. Saute garlic, onion, bacon until bacon is golden brown
3. Add the mushroom and eggs
4. Spices to your liking (I would put sprinkle a generous amount of parsley)