Cumin beef ????

I did not update this blog for a very long time, was feeling lazy and uninspired. Today recipe is a moreish spicy beef with cumin.

Zi Ran Niu Rou ????



Cumin beef originates from the Muslim populated North-West of China. This dish is popular in many parts of China like Sichuan and Hunan, over here in UK I believe this has become very popular in many Sichuanese restaurants and home cooking

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Oriental inspired beef and vegetable stew

There are many ways to make a bowl of comfort beef stew. This non authentic recipe is one of my favourite and good way to clear up the vegetable drawer in the fridge. The stew looks ordinary like any tomatoey beef stew but with few oriental ingredients this will taste quite different. Gochujang gives a lovely chilli flavour without being too spicy hot. Star anise is great added to any beef stew

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Toyomansi and Bistek

Toyomansi is my latest favourite sauce. It's a Filipino soy sauce with calamansi lime juice, a sourish soy with a citrus fragrance. I like it but having had fresh calamansi before, I have a suspicion some flavouring other than real calamansi is added but on the label flavouring is not listed. Toyomansi is available from most oriental supermarkets, quite cheap under �2 for a large bottle of 750ml.

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Rendang Daging (Beef rendang)

Beef rendang is probably one of the most popular Malay curry. I haven't met anyone who does not like this fragrant spicy dried beef curry. Nearly every Malay festive celebrations, there is always rendang of some sort, beef, chicken, lamb, dried or wet rendang.

Preparing the rempah or spice paste is important to give maximum flavour. Usiing a mini blender it only takes less than a minute to

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Thai beef with sweet basil and roasted rice

I have a bumper crop of Thai sweet basil at the moment. Every summer I grow quite of lot of this favourite herb from cuttings. I bought a pack of basil, trimmed and put the stems in water, covered the leaves with perforated clear plastic bag and put in a cool light area. Change the water and clean the stems every few days to remove any decays. In about 10 - 14 days the cuttings would have long

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Sichuan dry fried shredded beef ?????

Dry fried shredded beef or 'gun ban niu rou si' ????? is a delicious Sichuan dish.'Gun ban' ?? is a twice cooked method whereby meat or vegetable is shallow fried with oil till dry and brown, this frying gives a lot of flavour to the meat or vegetables. The fried meat or vegetable is then stir fried with a spicy and savoury flavour. Famous 'gun ban' dishes are dry fried shredded beef or 'gun ban

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Crispy chilli beef

Crispy chilli beef is a very popular Chinese available in most restaurants and takeaways in UK. Most Chinese restaurants branded this as a Sichuan dish. I have no idea how and why. This is just another British-Chinese creation, doubt if you'll find this anywhere in Sichuan China.I love anything sweet, sour and spicy, this is rather nice and I don't mind cooking it occasionally.As long as you

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