Saturday, 25 October 2014

Beef Brisket 牛腩

My first love for Beef Brisket 牛腩面 was this small stall in Parkway Parade.  Ever since I moved out of that area in my teens, I lost touch with this stall and was told that subsequently they shifted elsewhere.

Then I rekindled this awesome dish in one of the mall in Jelutung where my girl used to take her phonic class.  This stall was owned by a lady from Hong Kong.  We love it so much that nearly every week, we dine there.  Subsequently she closed down her stall and moved back to Hong Kong.

It is sad to see good recipe disappeared.  So today, I am trying to see whether this recipe is close to my memory.

Actually this is my first time buying Beef Brisket.  Those vendors that I patronized normally do not have this.  They will normally recommend either shins or topside.   So I was rather happy to get a kilo but I have to put up with that bad attitude of this vendor.  

Findings: This is really good.  Though not same as the Hong Kong lady's but I can confidently say that it is good enough to satisfy us.

What you need:

1 tbsp ginger juice
2 tbsp light soya sauce
3 tbsp dark soya sauce
1 tsp pepper

1 tbsp sugar
1/2 tsp salt
2 tbsp vinegar

1 tbsp cornflour
3 tbsp water

1 tbsp cornflour
3 tbsp water

1 tbsp sugar
6 slices ginger

10 cloves garlic, crushed
10 small onion, cut into halves

2 star anise
1 stalk lemongrass, bruised
1 pc cinnamon

1 kg beef brisket, chunk
2 tbsp oil


Marinate beef with A for 1 hour or overnight.

Mix B and C in separate bowls.

Heat oil in wok to brown sugar and ginger (D).  

Add in garlic and onions (E) to it and sautee until fragrant.

Add star anise, lemongrass, cinnamon (F) and beef brisket.  Stir fry over high heat for 10 mins.

Add approx 400ml water and bring to boil for 10 mins.

Lower heat and let it simmer for 2 hours until meat is tender and soft.

Thicken gravy with C and stir well.

Serve either with noodle or white rice.


Friday, 24 October 2014

Sesame Pumpkin Pancakes 芝麻南瓜餅

October, pumpkins are in abundant harvest.  While in Hokkaido, many Japanese were placing pumpkins outside their doors.  You know how expensive Japanese pumpkins compared to the Malaysian ones right?  I was like in awe looking at so many pumpkins.

It was not expensive in Japan and I wanted to lug back one but our luggage were bursting so I had no chance.

Was invited to a potluck brunch later on and since I have pumpkin puree that I had prepare for another dessert, I decided to revisit this recipe as I recalled it was good.  I modified it a little and added some sesame to give more texture.

So here is my Sesame Pumpkin Pancakes 芝麻南瓜餅.  Let's hope the girls like them.

Findings: This time round my pumpkin puree has more moisture than before so do start the water addition from 40g and work your way in.

What you need:
(yield 10 pcs)

90g pumpkin, skinned and dice
1 tsp oil
1 tbsp sugar
90g glutinuous rice
2 tbsp rice flour
56g water (adjust accordingly)

Red bean paste (10g each)


Steam and mashed pumpkin while hot.

Add oil and sugar. Mixed well.

Add in rice flour and 45g of the glutinous rice flour in the pumpkin mashed and blended together.

Add in the remaining glutinous rice flour and water and knead till it form a dough.

Divide dough into 8 portions.

Divide red bean paste into 8 portions.

Wrap the pumpkin dough with the red bean paste and roll into a ball and then flatten.

Heat up the frying pan. Add a little oil and pan fry the pancake till golden brown.

Serve hot.

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary)

Yea TGIF!  Hope you will have a great weekend.


Thursday, 23 October 2014

Cream of mushroom soup

My kids love Cream of mushroom soup.  It is a compulsory item whenever we dined out.  Most of the time, it is just crappy stuff.

One of the best tasting Cream of Mushroom Soup that I tasted, was from a club that no longer exist.  Such a pity.

Making this soup seems easy based on the method.  The only hard part is slicing up the mushrooms!

Findings: I don't know why my mushroom soup has a slight tinge of bitterness.  Hubby said could be too much mushroom?  Is there such a thing? 

Perhaps I should omit the red wine?  

Okay back to the drawing board, this recipe I don't think my kids like it.

What you need:

1 dollop of unsalted butter
3 cloves garlic, minced
500g fresh mushrooms, thinly sliced
1 onion, diced
Kosher salt and freshly ground black pepper, to taste
1 cup red wine
4 cups chicken broth
1 cup heavy cream
2 tablespoons cornstarch


Melt butter in a large stockpot or Dutch oven over medium heat. 

Saute garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes; season with salt and pepper, to taste. 

Stir in onion and cooked until translucent, about 2-3 minutes.

Add in wine and bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes. 

Add in chicken broth, heavy cream and thyme.

In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture to the soup until slightly thickened, about 1-2 minutes; season with salt and pepper, to taste. 

If the soup is too thin, add more cornstarch as needed until desired consistency is reached.

Serve immediately.