One thing I need to do today is go to Victoria St. Market and get some ostrich chicken thighs. Well they are huge with lots of meat on them. Two of them is plenty for Matt and I for a meal. Have to get a few bananas too.
Well, I have run out of books by Susan Gourley Kelley. I have read every one she has written and enjoyed all of them. I especially enjoyed her Futhark Chronicles series. Yes, I have other books to read, but I have really got lost in her stories.
Just started Warriors of Altaii which is a book by Robert Jordan which he wrote many a long year ago and has just been re-issued although I am not too sure it was ever in print before. I have only read his Wheel of Time series which was a wonderful series of stories. Pity he died before he finished them although Brandon Sanderson finished them for him. Apparently Jordan had written extensive notes as to how the ending should go.
Looking for something else, I found some chili in the freezer, had it for supper. It was good, I had forgotten. I really should use up stuff in the freezer instead of keep cooking. II do so enjoy using my Instant Pot though although I won't be using it tomorrow as I plan to cook the salmon recipe I posted yesterday. Fish on Fridays, no idea why I started that, we aren't Catholics after all.
It turns out that the two appliances I no longer need can be placed in the charity box downstairs which goes to Cerebral Palsy. Which is what I shall do.
There may not be a blog on Saturday. Taking a break.
Kevin Lynch comes up with some great recipes. This one is no exception. I think it could well be cooked in the Instant Pot. I will have to figure it out.
Beef Rendang
An easy to make authentic Indonesia/Malaysia beef curry that just melts in your mouth!
10 dried chilies, soaked in hot water until tender
5 shallots (or 1 small onion), diced
2 Tbs galangal, grated
2 Tbs ginger, grated
4 Tbs garlic, minced or grated
2 Tbs lemongrass, chopped
1 Tbs oil
1 lb beef, cut into bite sized cubes
1 cinnamon stick
3 cloves
3 star anise
3 cardamom pods
1 stalk lemongrass, pounded
1 (14oz) can coconut milk
1 tsp tamarind paste (or concentrate)
2 large kaffir lime leaves (sliced)
1/4 cup unsweetened coconut flakes, toasted
1 Tbs palm sugar (aka coconut sugar) (or brown sugar or sugar)
salt to taste
1. Process the chilies, shallots, galangal, ginger, garlic, and lemongrass in a food processor until it forms a paste.
2. Heat the oil in a large sauce pan and brown the beef on all sides.
3. Add the paste from step 1, along with the cinnamon, cloves, star anise, cardamom, and lemongrass and cook until fragrant, about a minute.
4. Add the coconut milk and tamarind, bring to a boil, reduce the heat and simmer until the beef is fall apart tender, about 1-2 hours.
5. Add the kaffir lime leaves, coconut and palm sugar and cook another minute before seasoning with salt to taste.
6. Remove the cinnamon stick, cloves, star anise, cardamon and lemongrass stalk and enjoy!
Servings: 4
Author: Kevin Lynch
Source: Closet Cooking
Author Notes
Use short ribs, chuck, or other stewing beef.
Use about 3 stalks lemongrass, the white tender part only.
Slow Cooker: Optionally implement steps 1-3 before throwing everything into the slow cooker and cooking on low for 8-10 hours or on high for 2-4 hours
Have a great day
Well, I have run out of books by Susan Gourley Kelley. I have read every one she has written and enjoyed all of them. I especially enjoyed her Futhark Chronicles series. Yes, I have other books to read, but I have really got lost in her stories.
Just started Warriors of Altaii which is a book by Robert Jordan which he wrote many a long year ago and has just been re-issued although I am not too sure it was ever in print before. I have only read his Wheel of Time series which was a wonderful series of stories. Pity he died before he finished them although Brandon Sanderson finished them for him. Apparently Jordan had written extensive notes as to how the ending should go.
Looking for something else, I found some chili in the freezer, had it for supper. It was good, I had forgotten. I really should use up stuff in the freezer instead of keep cooking. II do so enjoy using my Instant Pot though although I won't be using it tomorrow as I plan to cook the salmon recipe I posted yesterday. Fish on Fridays, no idea why I started that, we aren't Catholics after all.
It turns out that the two appliances I no longer need can be placed in the charity box downstairs which goes to Cerebral Palsy. Which is what I shall do.
There may not be a blog on Saturday. Taking a break.
Kevin Lynch comes up with some great recipes. This one is no exception. I think it could well be cooked in the Instant Pot. I will have to figure it out.
Beef Rendang
An easy to make authentic Indonesia/Malaysia beef curry that just melts in your mouth!
10 dried chilies, soaked in hot water until tender
5 shallots (or 1 small onion), diced
2 Tbs galangal, grated
2 Tbs ginger, grated
4 Tbs garlic, minced or grated
2 Tbs lemongrass, chopped
1 Tbs oil
1 lb beef, cut into bite sized cubes
1 cinnamon stick
3 cloves
3 star anise
3 cardamom pods
1 stalk lemongrass, pounded
1 (14oz) can coconut milk
1 tsp tamarind paste (or concentrate)
2 large kaffir lime leaves (sliced)
1/4 cup unsweetened coconut flakes, toasted
1 Tbs palm sugar (aka coconut sugar) (or brown sugar or sugar)
salt to taste
1. Process the chilies, shallots, galangal, ginger, garlic, and lemongrass in a food processor until it forms a paste.
2. Heat the oil in a large sauce pan and brown the beef on all sides.
3. Add the paste from step 1, along with the cinnamon, cloves, star anise, cardamom, and lemongrass and cook until fragrant, about a minute.
4. Add the coconut milk and tamarind, bring to a boil, reduce the heat and simmer until the beef is fall apart tender, about 1-2 hours.
5. Add the kaffir lime leaves, coconut and palm sugar and cook another minute before seasoning with salt to taste.
6. Remove the cinnamon stick, cloves, star anise, cardamon and lemongrass stalk and enjoy!
Servings: 4
Author: Kevin Lynch
Source: Closet Cooking
Author Notes
Use short ribs, chuck, or other stewing beef.
Use about 3 stalks lemongrass, the white tender part only.
Slow Cooker: Optionally implement steps 1-3 before throwing everything into the slow cooker and cooking on low for 8-10 hours or on high for 2-4 hours
Have a great day
Hi Jo - you're right ... I'm trying to use up my freezer products ... so I can put newer food in for the weeks ahead. Just been off line for 3 days ... so lots to catch on ... cheers for now - enjoy whatever you cook or use up ... take care - Hilary
ReplyDeleteTrue, Hilary, one bungs in food for later and then forgets and makes more food. Thanks you take care too.
DeleteThanks for the shout out, Jo. I also read Robert Jordan. I wasn't too thrilled with the Warriors of Altaii. It was one of his earlier works and after the complexity of the Wheel series, it didn't draw me in as much. Is it Amazon who is making a show of the Wheel Series?
ReplyDeleteI'm still adjusting to just cooking for two after so many years of cooking for hungry boys. I always seem to make too much.
That's OK if you can freeze what you cook Susan, but otherwise....
DeleteI am quite enjoying it at the moment. Just got to the part where they have invaded the city. I don't know who is making it although I did come across mention somewhere.