Beef Stroganoff!

I have this mad craving for meat...  This happened after...  Uhm...  Nevermind...  Anyway... It's been crazy with everything happening all at once... 

So thankfully...  The weekend is here and let the mind slow down and cull some of the idea seedlings....

I had the honor of entertaining Dr.  Satish  Gupta,  a world renowned heart surgeon from India, who is also a big believer in the hygiene of the mind as well as the body and that you can cure chronic heart conditions without surgery...  If properly handled.

Told him about my anxiety attack and how scary it was to see people talking about stuff and not being able to understand and catch up on the conversation.

The good doctor explained that it was my mind exceeding it's speed limits...  I should learn to slow down a little... And enjoy the scenery. 

But then again...  With so much to see and do...  And so little time left...  How can I slow down? 

OK.  Enough said.  Let's make Beef Burger Patty,  Beef Sausage &  Beef Beef Stroganoff.

Ingredients :

500 gms beef (seasoned with salt and flour)
1 beef burger patty
2 beef sausage

2 large onion (chopped)
2 cloves garlic (chopped)
1 inch ginger (chopped)
1 large tomato (chopped/sliced)
1 cup mushroom (soaked dried shitake/button)

1 cup sour cream /yogurt

Pepper powder (for a more masculine kick,  use Black pepper powder) 
Nutmeg powder
Paprika powder
Sugar

3 table spoon olive oil

Method:

Heat oil.  Brown meat. Add onion and ginger.  Cook till onion turns soft and clear.  Add garlic and tomato. Cook until tomato turns to mush. 

Add mushroom.

Add sour cream/yogurt.  Add spices.  Salt and pepper to taste.

Done.

Serve with bread/ as pie filling...  *nangis sebab tak bagi perhatian dalam kelas bakeri dulu...

Savoury Egg Custard

Been wanting to make this...  But like everything else in life...  The various aspects  didn't line up so I had to put off my plan. 

Here's a quick recipe that serves 4...

Savoury Egg Custard

Ingredients :

2 eggs (room temperature, about 1 small cup)

1 tablespoon of Mirin or fish sauce or miso paste  + water to make it 2 and a half ratio to the egg (example- if egg is 1 cup total, the water solution should be 2 and a half cups) 

Optional :1 sliced shitake mushroom,  crabstick, fish meat, chicken slices, shrimp, seaweed

2 garlic finely chopped

A dash of pepper

Method:

Add eggs to fish sauce/mirin solution,  stir gently and  avoid making bubbles.

Prepare sliced mushroom and garlic in 4 containers with cover (I just used the taufu fuah tapau containers...  Fill to 1/3 way each) you can add chicken meat/prawn to the container now.

Gently pour egg mixture (strain twice or more times to get really silky egg custard)  into the containers,  put on cover and steam for 10 minutes with a gap in the steamer cover.

I usually stop the steamer immediately after the eggs turn creamy white and let them sit in the the steamer to continue cooking.

You can either do a- the knife poke test (poke the middle of your custard and if the water comes out clear,  that means it is done)

or b- the wiggle test (I just wiggle the custard and it doesn't look too on the liquid side)

Tips: If you are confident about your egg to liquid ratio ( 1:2.5) you should be OK.

You can also add chicken meat or shrimp into your mushroom container...  Just to be safe...  Season as usual and pre boil till almost cooked!

You can also put chopped chives on top of the mix before steaming...  Just try to avoid making bubbles for a creamy soft silky custard.

This recipe needs to be tried more than once to build up confidence...  We are looking for soft,  silky, smooth egg custard that will ooze clear water when you scoop!

Most of my ladies friends are not so fond of this dish and I dont know why....  Sedap wooo....