Archive for November, 2009

Mongolian Beef

Another recipe I made a few weeks ago from Kylie Kwong’s cookbook.  I liked it quite a bit.  Nancy and Randy added some hot sauce to spice it up a bit.

For the marinade

  • 2 tablespoons rice wine
  • 1 tablespoons light soy sauce
  • 1 tablespoon cornflour
  • 1 tablespoon ginger, finely diced
  • 3 garlic cloves, finely diced
  • ½ teaspoon sesame oil
  • 600g good quality beef mince
  • 1 head Chinese cabbage, finely shredded
  • 2 teaspoons sea salt
  • 50 mls vegetable oil
  • 2 tablespoons rice wine
  • 2 tablespoons Hoisin sauce
  • 1 tablespoon Oyster sauce
  • 1 teaspoon malt vinegar
  • ½ teaspoon Sesame oil
  • 1 small carrot, peeled and finely sliced
  • 1 small red pepper, finely sliced
  • 1 bunch spring onions, finely sliced

Combine all of the marinade ingredients in a large bowl. Add in the beef and leave to marinate in fridge for 30 minutes.

Put the cabbage and salt into another bowl and mix well to combine. Leave to stand for 15 minutes then rinse under cold water and drain. Squeeze out any excess liquid with your hands.

Meanwhile steam the rice.

When you are ready Heat 2 tbs of the oil in a wok until the surface starts to shimmer slightly. Add half of the marinated beef and stir fry for 30 seconds, breaking up any lumps with a wooden spoon. Remove from the wok with a slotted spoon and set to one side.

Add the remaining oil to the wok and cook the remaining beef for 30 seconds before returning the reserved beef to the pan. Add in the rice wine, hoisin and oyster sauce, vinegar and sesame oil and cook for a further 30 seconds. Toss in the cabbage, carrot and pepper and stir-fry for a further minute.

Stir through the spring onions, reserving a few for garnish and remove from the heat.


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Tinga Poblana

Made this tonight.  Was great.  Also found a newer version online, also from Rick Bayless, done with the slow cooker.  Will do more chorizo, double and 1/2 times pork next time I make it.

Pork Stew with Smoky Tomato Sauce, Potatoes, and Avocado (Tinga Poblana)

Adapted from: Rick Bayless, Authentic Mexican

1 lb lean, boneless pork shoulder, trimmed and cut into 1 1/2 inch pieces (free-range)
1/2 teaspoon mixed dried herbs (marjoram and thyme)
3 bay leaves
2 medium red-skinned boiling potatoes, quartered
3 large tomatoes or 1 28-ounce can of tomatoes
4 oz chorizo sausage, removed from casing (from free-range pork)
Extra virgin olive oil
1 white onion, diced
1 clove garlic, minced
1/2 teaspoon dried oregano
2 canned chipotle chiles in adobo sauce, sliced thin, seeds removed
3 teaspoons of adobo sauce from the can (less if you don’t like some real kick)
Salt and pepper
1 avocado, peeled, pitted, and sliced
Goat Cheese, was super yummy!
Cilantro, to garnish

Bring a pot of salted water to a boil, and add the pork. Add the herbs and the bay leaves, and stir. Reduce the heat to a simmer, cover, and cook for 1 hour. Remove the meat from the pot, and cut it into 3/4 inch pieces. Reserve one cup of the cooking water.

While the meat is cooking, boil the potatoes in heavily salted water until just tender, approimately 12-15 minutes. Remove the potatoes, and cut into 1/2 inch pieces when they are cool enough to handle.

Place the tomatoes under the broiler for 15 minutes, turning once halfway through, until the skins are charred and peeling away from the tomato. When the tomatoes have cooled, remove the skins, and chop the tomatoes into 1/2 inch pieces.

Crumble the chorizo into a heavy bottomed pot, and saute until browned, approximately 10 minutes. Remove the chorizo from the pot with a slotted spoon, and set aside.

Add the onions and the pork to the pot, and cook until very well-browned, approximately 10 minutes. Stir in the garlic, and cook for an additional minute.

Add the chopped tomatoes, oregano, and chorizo to the pot. Mix well, and simmer for five minutes. Stir in the potatoes, the reserved cup of broth, the chopotle peppers, and the adobo sauce. Season with salt and pepper, and simmer gently for approximately 10 minutes.

Eat it like stew, make tacos, make breakfast burritos with scrambled eggs, served it over chips, make a casserole with chips and more cheese. YUM!

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