Cow Brain in Turmeric Broth (Otak Masak Lemak Kunyit)

 I'm sure many of you never tasted cow brain. It is my favourite since I was a kid. Every year when my father slaughtered cow for Hari Raya sale, he surely reserved the brain for me. There was one year I couldn't come home for Hari Raya during my student time, my father sobbed quietly thinking of me when my mum served the brain. So whenever I cooked this dish, I will surely think of my belated father.

My friend gave me the cow brain from the cow he slaughtered for his daughter's wedding. Apparently, the Sarawakian throw away the brain because they don't like it. I told them that it is very delicious. This is the way my mum cook the cow brain every year in thick turmeric broth. Warn you that 100g cow brain contain 2054mg cholesterol (compared to 100g beef which contains only 65g cholesterol) i.e 30 times more of its meat..... Anyway, I don't care..... the last time I ate cow brain was about 5 years ago.... so I'm fulfilling my crave here....LOL!

By: Roz@HomeKreation
INGREDIENTS:
Cow Brain from 1 cow
6 Shallots*
Some Chili Padi*
2 Green Chili*(*pounded)
1 tsp Turmeric Powder
2 Turmeric Leaves - sliced finely
4 Lemongrass - sliced thinly / bruised
1/2 pot Thick Coconut Milk
1 Tamarind Piece
Salt

METHOD:
Place all in a pot & stir all the time until boiled and the brain is cooked.
Serve with white rice.
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BAHASA MALAYSIA VERSION

Otak Masak Lemak Kunyit

Lauk masakan kegemaran Along dari kecil, memang sedap sangat kalau dah suka. Pada yang tak suka makan baguslah sebab kolesterol otak ni 30 kali ganda daging lembu. Tapi bagi yg suka sangat macam Along ni, kita makan sekali dalam beberapa tahun jer. Bukan senang pun nak dapatkan otak lembu. Bab2 makan ni, selalu ikut tekak ler apa tingin hentam je lah, pikir diet kendian2....hehehe. Masakan lauk otak ni cara emak Along masak, memang tak pernah masak cara lain.

By: AlongRoz@HomeKreation

BAHAN2:
Otak dari seekor lembu
6 ulas Bwg Merah*
Sedikit Cili Padi*
2 biji Cili Hijau*(*tumbuk)
1 st Serbuk Kunyit
2 helai Daun Kunyit - hiris halus

4 btg Serai - ketuk atau hiris halus

1/2 periuk Santan
1 keping Asam

Garam

CARA2:
Masukkan kesemua bahan2 ke dlm periuk, kacau selalu sehingga menggelegak & otak masak sempurna.
Hidangkan dgn nasi putih.

Beef in Kaprau Sauce (Daging Masak ala Kaprau)

 I made Masak ala Kaprau again for third round but using beef this time. What I like so much about it is the basil leaves aroma. Made to serve a friend for dinner on last Friday.

Quite lazy to type tonight, so for recipe refer here and replace chicken with beef which has been boiled until soften.

Untuk resipi, sila lihat kat sini ya, tapi gantikan ayam dgn daging yg telah di rebus sehingga empuk.

Deep Fried Spicy Beef

Made this to compliment other dishes. Usually we had deep fried fish/chicken as side dish but this time I tried it with beef and both my sons like it.

By: Roz@HomeKreation

INGREDIENTS:

Beef - sliced thinly 

1" Turmeric Root*

1 tsp Black Pepper*

1 tsp Coriander Seeds*

1" Ginger* (*pounded) 

1 tbsp Chili Paste

Salt, Sugar

METHOD:

1. Rub beef slices with all other ingredients.

2. Marinate for at least 10 min.

3. Deep fry until cooked.

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BAHASA MALAYSIA VERSION

Selain daripada ikan/ayam goreng, sedap juga daging goreng. Memang sesuatu yang berlainan dan sedaaap....

By: AlongRoz@HomeKreation

BAHAN2:

Daging - hiris nipis 

1" Kunyit Hidup*

1 st Lada Hitam*

1 st Biji Ketumbar*

1" Halia* (* tumbuk) 

1 sb Cili Mesin

Garam, Gula

CARA2:

1. Gaul daging dgn kesemua bahan2.

2. Perap sekurang2 nya 10 min.

3. Goreng dgn minyak yg dalam sehingga masak.

Liver Serunding (Serunding Hati)

 Just wanted to clear the beef liver stock in the freezer which has been in it for so long. Inspired from the popular local dish in Miri using beef lungs called "Hati Boyak" (crocodile heart).

By: Roz@HomeKreation
INGREDIENTS:
400g Beef Liver - sliced small pieces 
1/2 tsp Turmeric Powder
8 Shallots*
2 cloves Garlic*
1 tbsp Fennel Seeds*
2 tbsp Coriander Seeds*
2 Lemongrass* (* pounded) 
3 tbsp Chili Paste
1/4 cup Thick Coconut Milk
Salt & Sugar

METHOD:
1. Rub beef liver with salt & turmeric powder.
Shallow fry until half cook & dish out.

2. Reduce the amount of oil & stir fry chili paste & pounded ingredients until fragrant.
Add in coconut milk, salt, sugar & liver.
Stir fry until dry like serunding.
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BAHASA MALAYSIA VERSION

Serunding Hati Lembu

By: AlongRoz@HomeKreation
BAHAN2:

400g Hati Lembur - potong kecil

1/2 st Serbuk Kunyit

8 ulas Bwg Merah*

2 ulas Bwg Putih*

1 sb Jintan Manis*

2 sb Biji Ketumbar*

2 btg Serai* (* tumbuk) 

3 sb Cili Pes

1/4 cwn Santan Pekat

Garam & Gula

CARA2:

1. Lumurkan hati dgn garam & serbuk kunyit.

Goreng dgn minyak yg sedikit sehingga separuh masak. Ketepikan.

2. Kurangkan minyak & tumis bhn tumbuk sehingga wangi.

Masukkan santan, garam, gula & hari.

Kacau sehingga kering.

Simple Chili Beef (Daging Masak Cili)

 I rarely cook beef compared to fish & chicken and therefore kids get very excited whenever I serve beef dishes. This is one of our favourite beef recipes which is cooked with simplest ingredients but simply delicious. You can adjust the amount of chilies to suit you but I love it hot.

By: Roz@HomeKreation
Serves 5 persons
INGREDIENTS:
500-700g Beef - sliced thinly 
1" Ginger - sliced 
3 Red Chilies*
3 Green Chilies*
Some Chili Padi*
5 Shallots*
2 cloves Garlic* (* pounded) 
1 Big Onion - sliced 
Tomatoes - cut 
Salt

METHOD:
1. Boil beef with some water & ginger until tender.

2. Heat up some oil & stir fry the pounded ingredients until fragrant.
Add in salt, big onion & the beef together with any leftover water; stir well until boil.
Add in tomato & dish out.

3. Serve with rice or bread.

BAHASA MALAYSIA VERSION

By: Roz@HomeKreation

Hidangan 5 orang

BAHAN2:

500-700g Daging Lembu - hiris nipis

1" Halia - hiris

3 bj Cili Merah*

3 bj Cili Hijau*

Cili Padi* - Ikut suka nak byk mana

5 ulas Bwg Merah*

2 ulas Bwg Putih* (* tumbuk) 

1 bj Bwg Besar - hiris

Tomato - potong

Garam

CARA2:

1. Rebus daging dgn halia & air sehingga lembut.

2. Panaskan sedikit minyak & tumis bhn2 yg di tumbuk sehingga wangi.

Masukkan garam, bwg besar & daging dgn air rebusan.

Biarkan menggelegak.

Masukkan tomato & hidangkan dgn nasi/roti.

Hati Lembu Masak Kunyit (Turmeric Liver)

 I'm trying not to consume so much of animal organs but this liver has been sitting in my freezer for about two months since we got it from the Qurban last year. I guess once in a long time should be ok (consoling my own self from guilt).

By: Roz@HomeKreation
INGREDIENTS:
300-400g Liver - sliced small sizes 
3 Red Chilies*
Some Chili Padi*
4 Shallots*
2 cloves Garlic*
1" Ginger*
2" Turmeric Root* (* pounded) 
1 Big Onion**
1-2 Green Chilies** (**sliced) 
Salt

METHOD:
1. Heat up few tbsp oil & stir fry pounded ingredients until fragrant.
Throw in the all the rest of the ingredients.
Stir fry until liver is cooked.

2. Serve with white rice.
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BAHASA MALAYSIA VERSION

By: Roz@HomeKreation

BAHAN2:

300-400g Hati Lembu - potong kecil

3 biji Cili Merah*

Cili Padi secukup pedas*

4 biji Bwg Merah*

2 ulas Bwg Putih*

1" Hala*

2" Kunyit Hidup* (* pounded) 

1 biji Bwg Besar**

1-2 Cili Hijau** (**hiris) 

Garam

CARA2:

1. Panaskan sedikit minyak & tumis bhn tumbuk* sehingga wangi.

Masukkan semua bhn2 yg lain.

Kacau sehingga hati masak.

2. Hidangkan dgn nasi putih.

Venison Soup

 Delicious venison soup.....

By: Roz@HomeKreation
Serves 5-6 persons
INGREDIENTS:
1 kg Venison + a bit of bone parts
2 potatoes - cubed 
4 Shallots*
1 clove Garlic*
1 tbsp Black Pepper Corns* (* pounded) 
2" Ginger - bruised 
2 tbsp Soy Sauce
Salt
Garnishes - fried onions, spring onion & chinese celery

METHOD:
1. Heat up few tbsp oil & fry pounded ingredienst & ginger until fragrant.
Add in 1/2 pot of water, soy sauce, salt, potatoes & venison.
Boil (or pressure cook) until venison is tender.

2. Sprinkle garnishes when served.

BAHASA MALAYSIA VERSION

SUP DAGING RUSA

By: Roz@HomeKreation

Hidangan 5-6 persons

BAHAN2:

1 kg Daging Rusa (ada tulang sedikit)

2 biji Kentang - potong2

4 biji Bwg Merah*

1 biji Bwg Putih*

1 sb Lada Hitam Biji* (* tumbuk) 

2" Halia - di ketuk

2 sb Kicap

Garam

Bahan Tabur - bwg goreng, daun bwg+sup

CARA2:

1. Panaskan sedikit minyak & tumis bhn tumbuk sehingga wangi.

Masukkan 1/2 periuk air, kicap, garam, kentang & daging rusa.

Rebus (boleh gunakan periuk tekanan) sehingga daging & kentang lembut. 

2. Hidangkan dgn bahan tabur.

Venison Rendang (Rendang Daging Rusa)

 Venison or deer meat is tastier and finer texture than beef. I observed that the dishes do not turn as dark as beef dishes. With the same recipe, my beef rendang will turn to almost black but with venison, the color of the gravy was hardly change.

Recipe by: Roz@HomeKreation
INGREDIENTS:
1 kg Venison - slice to small size 
1 cup Chili Paste
5 Chili Padi*
20 Shallots*
4" Ginger*
5 Lemongrass*
1" Galangal* (* blended) 
1 big bowl Thick Coconut Milk (freshly squeezed) 
2 Turmeric Leaves - sliced finely 
2 tsp Sugar
Salt

METHOD:
1. Heat up some oil & stir fry chili paste until fragrant.
Add in blended ingredients & stir fry until dry.
Add in venison, coconut milk and the rest.
Cook until meat is tender & gravy is thick.

2. Serve with rice.
I served this with white rice for lunch & with Nasi Dagang for dinner.

Stir-Fried Black Pepper Beef

 More beef menu lately to clear stock from Qurban & Aqiqah..... This is my family's favourite dish. My third son UsuRaz had double plates of rice & 2 slices toasted bread to go with this dish.

Source: Roz@HomeKreation
INGREDIENTS:
500g Beef - sliced 
8 Shallots*
1/2 Big Onion*
3 cloves Garlic*
2" Ginger*
1 tbsp Black Pepper Corns*
1 tbsp Fennel Seeds* (* blended) 
3 tbsp Chili Paste
4 tbsp Soy Sauce
1 Red Capcicum - sliced
3 Green Chilies - sliced
1 Tomato - diced 
1 Big Onion - diced
Coriander leaves - garnishes
Salt (if necessary since soy sauce is already salty)

METHOD:
1. Heat up 1/2 cup oil & fry chili paste until fragrant.
Add in blended ingredients & stir until fragrant.
Add in soy sauce, beef & some water and let it cooked.
(I actually pressure cook at this point. If you do not have pressure pot, you may need to add some water to let the beef cooked properly).

2. Add in the rest of ingredients & stir another minute.
Dish out & sprinkle chopped coriander leaves.

3. Serve with hot rice  or roti.

Grill Black Pepper Steak

 I had fresh beef from the mosque for my share of Qurban this year. In fact we had three portions, two qurbans (mine & hubby's) and Liana's aqiqah. My hubby picked it up from the mosque just few hours after the cow was slaughtered so the beef was really fresh and sweet. 

 

I saw Nor (Tganu) making baked black pepper beef from her qurban meat and that gave me an idea to do the same. I gave a kg of the beef to my friend Hatta and he told me that he made pan-grill steak. So I decided to do something along those ideas.

I made two portions, one was rare & the other was well done. Only me and AngahRuz enjoyed rare steak which is more juicy and tender. The steak was very tasty and the Thai chili sauce wasn't really necessary.

Here is how I made mine:
INGREDIENTS:
500g Beef - about 1" thick
Black Pepper sauce
Olive Oil

METHOD:
1. Marinate beef with black pepper sauce (I marinated 6 hours in fridge).
2. Heat up grill pan (pan with raised ridges) with some olive oil until really hot.
3. Pour olive oil on meat & place in the grill pan.
4. Cook one side for 5 min without touching.
5. Flip & cook another 5 min.
Let it rest for 5 min with heat off.
Tips:
a. Do not overcook otherwise the meat will be tough.
b. Do not prick the meat while cooking as you will spoil the taste if doing so.
6. Slice thinly & serve with Thai chili sauce.

Instant Beef Burger

 We had Kuey Teow Wet for breakfast yesterday so today kids want something different and the mom always knows what the children like.... I used beef burgers that made in Brunei which is pure Australian beef and didn't mind paying double the price as the beef quality is good. That way I felt less guilty serving kids with junk food....

The buns are pan grilled with garlic butter then sandwich with salad, cheese slice, grilled plum tomatoes, brown sauce and mayonnaise.... Served the burger with french fries.... nyummy..... even McD cannot make better than this!

Shabsuka

This dish can go well with roti, bread or rice....

Source with compliments: Nur and Ayu (taken from Resipi.net)

INGREDIENTS:

500g minced beef

3 tbsp chili paste

3 tbsp minced garlics

2 tbsp ginger - minced

4 tbsp curry powder - HomeKreation: I used only 1 tbsp

1 big onion, diced

1 tomato, diced

1 cup, mix vegetables

1 can medium-size tomato puree

4 tbsp tomato sauce

1 / 2 -1 tbsp sugar

1-2 cups of water

Salt

TOPPING:

2 big onions, diced

2 Tomatoes, diced

some coriander leaves or chinese celery

1-2 red chilies, sliced

1-2 green chilies, sliced

2 tbsp fried shallots (optional)

4 Eggs

METHOD:

1. Mix minced beef garlics, ginger, and curry powder. Let it rest for at least 20 minutes.

2. Heat oil in wok and saute onions till soft.

Add in chili paste and cook till oil surfaced.

Add in marinated beef and stir well.

Add in 1-2 cups of water.

When beef has reached 3 / 4 cooked, add in tomato puree, tomato sauce, mixed vegetables and diced Tomatoes.

Stir well and add in salt & sugar to taste.

Let it simmer for a while & dish out.

The mixture shouldn't be too thick or too thin.

3. Put the beef in a baking dish and level it.

Sprinkle all the topping ingredients.

Make holes & break in eggs.

Bake at 180C degrees for 15 minutes or at least till the eggs are almost cooked.

Serve hot with white toasted soft bread or toasted french loaves.

Daging Rendang Kunyit (Beef Rendang)

Today's menu is Nasi Lemak served with Beef Rendang, Roast Chicken & vegetables. I tried to come home little earlier than usual since making rendang & roast chicken are time consuming but unfortunately we had a black-out. Imagine without electricity, everything are manual.... pounding the rendang ingredients in stone mortar, cooking Nasi Lemak on a stove instead of using rice cooker.... but how about roast chicken without an oven? Fortunately, the electricity was backed 1/2 hour before Iftar time & was ready 10 minutes late after breaking-off fast.

So here is my delicious rendang recipe....

Source: HomeKreation (my Emak's recipe)
INGREDIENTS:
500g Beef - sliced 
15 Shallots*
2 cloves Garlic*
1.5" Ginger*
1" Galangal*  (* blended)
1 bowl Chili Paste
1 tbsp Turmeric Powder
1 bowl Thick Coconut Milk
2 Turmeric leaves - sliced finely
1 tsp Sugar & Salt

METHOD:
1.  Method 1: Place all ingredients in a wok & stir until thick.

2. Method 2 (the one I used today, which is a faster method): Pressure cook the beef until tender.
Heat up some oil & fry the remaining ingredients, except coconut milk, until fragrant.
Add in coconut milk & cook until thick.
Add in beef & cook until thick to the preferred consistency.

Stir Fried Corned Beef

This is our family favourite. I normally bought corned beef made from Brunei as I can be confident of its halal status and furthermore the quality is superior. There are two types, frozen & canned corned beef. To cook simply fry some chopped chili & onions & then add in corned beef & cook until it dries up (some people like it wet). Add some mixed vegetable & in the above I added some frozen peas. Serve with rice or bread.

Beef Bone Soup

Pressured cooked Beef Bone Soup is sure delicious with the spices well absorbed into the meat & soup. There is so much non-stop compliments from hubby & children. This is also something I cooked to win my FIL's heart everytime he visited us. We surely think of him everytime I cooked this as we recall him sipping the soup speechlessly and not listening to anymore coversation as he so much enjoying it.

I guess most of you know how to cook soup, so let me rest my fingers.... If not, drop me a request in this post.

UPDATE: herewith the recipe for the one requesting

INGREDIENTS:
1 kg Boney Beef
4-5 Shallot*
2 cloves Garlic*
1" Ginger*
1 tsp Black Pepper Corns*
1 tbsp Fennel Seeds* (* blended) 
1 tbsp Soup Spices
Mixed Spices (Star Anise, Cinnamon stick, Cardamon, Cloves)
Salt
Garnishes - Fried Onions, chopped Spring Onions + Chinese celery


METHOD:
1. Heat up few tbsp oil & fry blended ingredients & mixed spices until fragrant.
Add in beef bones & enough water.
Cover & boil until beef is tender (I used pressure pot to save time).
Add salt to taste.


2. Serve with garnishes.

Red Mutton Curry

After much success with the new recipe created yesterday, I made it again today but replaced chicken with mutton & added potatoes. However, the color is not as red as it is called - must be due to dark mutton juice. You may want to boil the mutton until tender first before added into the cooking. Recipe is similar to Red Chicken Curry, click here.

Sorry Love, actually wanted to try your Mutton Masala but I didn't have Garam Masala in stock & lazy to make some as I was steaming cake at the same time. All my mutton in freezer have been used up & will need to wait till the next trip to Brunei.

Beef Liver in Sambal Pengantin

Akhir nya berjaya jugak nak cuba Sambal Goreng Pengantin Nur (My Little Kitchen). Along guna hati & daging lembu korban baru2 ni. Lama jugak proses memasak lauk ni, macam rendang jugak tapi bahan nya tak banyak. Along masak hati & daging tu tak lah sebanyak respi yg asal jadi Along agak2 aja lah bahan nya.... Amacam Nur...ok tak? Hmmmm memang sedap, maceh ya kongsi..... caaaayang Nur, mmmmuah!

Along dah taipkan semula respi supaya lebih ringkas untuk mudahkan rujukan masa depan:

BAHAN2:
500g Daging Lembu - rebus & potong kecil
500g Hati Lembu - potong kecil2
500g Udang (Along tak letak)
2 biji Kelapa - perah santan pekat
15 tangkai Cili Kering - kisar
8-10 Cili Merah - hiris nipis & goreng sehingga layu
500g Bwg Merah - hiris & goreng
Belacan, Air Asam, Garam

CARA2:
Masak santan, belacan & cili kisar sehingga mendidih (api slow).
Masukkan daging & hati & kacau sehinga pekat.
Masukkan bawang goreng & cili merah goreng, asam, garam & kacau sehingga pecah minyak.
Masukkan udang & kacau sehingga udang masak.
Siap!

Lamb Curry

 Dah lama tingin nak makan lamb, tapi kat Miri ni lamb import dia tak sah2 tulis halal so malas nak beli (orang Melayu lain ramai yang beli tapi kita jangan ikut orang, yakinkan diri sendiri dulu...). Kalau nak makan lamb, kena pergi Brunei beli. Ini pun hasil shopping dari Brunei kelmarin dan masak untuk makan tengahari tadi. Masak kari yang kaw2 & pedas... fush.. berpeluh makan, nak pulak ada sambal tempoyak tadi tu.... huhuhu... puas hati... hehehe.

Malas nak menaip resepi, masak macam kari biasa je tapi letak serai. Korek2 lah gobok kat sini dah ada respi kari.

Cury recipe was posted before (beef / chicken curry), just replace it with lamb. Adjust the consistency that you like by adding more / less coconut milk & more / less curry powder for hot / mild taste.

Beef Parcel

In Sarawak, this beef recipe is cooked in a bamboo but I turned it into a parcel, which is faster & simpler to cook and particularly suitable for small portion.

INGREDIENTS:
Beef - sliced thinly
3 Shallots*
1 cloves Garlic*
1/2" Ginger*
1 Lemongras*
1 each Red/Green Chili*
Some Chili Padi* (* pounded)
2 tsp Turmeric Powder
2 tsp Tamarind Paste
Salt & Sugar

METHOD:
Mix all & wrap in a foil.
Bake in an oven or in a pot until cooked.

Minced Beed Wrapped in Omelet

This is supposed to be an omelet parcel but my pan is not big enough. Hence I simply topped the miced beef with the omelet like the above picture.

INGREDIENTS:
4 Eggs
1 cup of Minced Beef
2 cloves Garlic*
1" Ginger* (*pounded)
1 small Big Onion - chopped
Some Chilli Padi & Red Chilli - sliced
1 Tomato - chopped
Some Mixed Veg
2 tbsp Oyster Sauce
Black Pepper powder
Salt
Water

METHOD:
1. Beat eggs with fork & season with salt & pepper.
Fry in a flat pan to make a thin omelet.

2.Heat up some oil & fry pounded ingredients.
Add in chopped onion & chillies and fry for a while.
Add in the rest of ingredients.
Add some water to make it juicy.

2. Wrap cooked minced beef in a omelet like a parcel or just top the omelet like I did above.
Serve hot with rice.