CATEGORIES: Baking, Breakfast, Beef, Chicken, Fish, Lamb, Pasta, Pork, Ramen, Vegetarian

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Slow Cooker Beef Curry Noodles


  • 3 lbs boneless beef shank, cut into 2-inch cubes

  • 3 tablespoons fish sauce, divided

  • 2 tablespoons brown sugar or 1 tablespoon of granulated sugar

  • One 4-ounce can (1/2 cup) red curry paste (I use the whole can; if your heat tolerance is lower, you can use half or ¾ of a can. Watch out if you use red curry paste that comes in a plastic tub; it tends to be much spicier than the type that comes in a can.)

  • 2 heaping tablespoons of Madras-style curry powder (If I can’t find a Thai brand, I use Roland.)

  • 1 tablespoon turmeric powder (This is kind of optional since there’s already turmeric in the curry powder. But additional turmeric results in a curry with more vibrant color.)

  • 2 cups water

  • One 13.5-ounce can coconut milk

  • 2 tablespoons vegetable oil

  • One large shallots, peeled and thinly-sliced lengthwise

  • About 1/2 lb bean sprouts

  • About 1/2 lb green beans, cut diagonally into 1-inch pieces

  • About 8 ounces of dried flat rice noodles

  • 4-6 large eggs


  1. About 10-12 hours before you plan to eat this dish, put the beef, red curry paste, curry powder, 1 tablespoon of fish sauce, brown sugar, and turmeric in your slow cooker; stir until the beef cubes are thoroughly coated with the seasonings. Pour the water on top. Turn on the slow cooker and set to low (250°F). Leave the slow cooker on, undisturbed, for 10-12 hours.

  2. About half an hour before the cooking time for the beef ends, soak the dried noodles.

  3. At this point, open the coconut milk can, and gently stir the coconut milk into the beef mixture along with the remaining fish sauce; set the cooker to either the lowest setting or warm.

  4. Now, boil the eggs to desired level of doneness.

  5. While the eggs are boiling, make crispy fried shallots. Put the oil and sliced shallot in an unheated small pan. Place the pan on medium heat and stir almost constantly. The shallots will sizzle slowly then turn crispy and golden brown in about 5-7 minutes (keep an eye on them; they burn easily). Once that’s done, transfer the fried shallots to a paper towel-lined plate; set aside.

  6. By this time, the eggs should be done. Remove them from heat.

  7. Put lots of water into a large pot and bring it to a boil.

  8. While waiting for the water to boil, peel and halve the eggs; set aside.

  9. Once the water is boiling, blanch the bean sprouts and sliced green beans separately; set aside.

  10. In the same pot of boiling water, blanch the noodles until they’re soft enough to eat (but don’t overcook!), drain, and divide the noodles among 4-6 serving bowls.

  11. Divide the blanched bean sprouts and green beans equally among the bowls. Spoon the beef curry over the noodles and vegetables. Arrange the eggs on top. Sprinkle the reserved fried shallots over the whole thing.

  12. Serve immediately with extra fish sauce, limes, and red pepper flakes on the table for people to season their noodles to taste.





Beef Tapa:

  • 1 pound beef sirloin (New York strip, or boneless rib eye), sliced thin against the grain*

  • 1/4 cup reduced-sodium soy sauce

  • 1/4 cup calamansi juice

  • 3 Tablespoons brown sugar

  • 6 garlic cloves, minced

  • 1/4 teaspoon freshly ground black pepper

Serve with:

  • garlic fried rice (sinangag)

  • fried egg

  • fresh tomato

  • sliced cucumber


  1. Mix together soy sauce, calamansi juice, brown sugar, minced garlic, and black pepper until sugar has dissolved. Toss in sliced beef. Cover and let marinate in the fridge for at least 4 hours (up to 24 hours).

  2. Strain beef from marinade. Add about one tablespoon of cooking oil (grapeseed oil or vegetable oil) in a large skillet over medium heat. Once oil is hot, cook in beef in batches. Cook beef on each side for 2-4 minutes until well browned. 

  3. Serve hot with garlic fried rice and fried egg. 



Hungarian Beef Stew


  • 1 (3 1/2 lb) boneless beef chuck roast, trimmed of excess fat and cut into 1 1/2-inch cubes

  • table salt

  • 1/3 cup sweet paprika

  • 12 ounces roasted red peppers, drained and rinsed (about 1 cup)

  • 2 tablespoons tomato paste

  • 3 teaspoons white vinegar, divided

  • 2 tablespoons vegetable oil

  • 4 large onions, diced small

  • 4 large carrots, peeled and cut into 1-inch thick rounds

  • 1 bay leaf

  • 1 cup beef broth, warmed

  • 1 lb small potato, peeled

  • 1/2 cup beef broth

  • 1 cup water

  • 1/4 cup sour cream (optional)

  • ground black pepper


Place rack in lower-middle position of oven and heat to 325°F.

Sprinkle meat with 1 tsp salt and let stand 15 minute.

In a food processor, combine paprika, peppers, tomato paste and 2 tsp vinegar until smooth, 1-2 minutes.

Heat oil in Dutch oven until shimmering. Add onions and 1 tsp salt. Cover and reduce heat to medium. Cook, stirring occasionally, until onions soften but are not brown, 8-10 minutes.

Stir in paprika paste and cook until onions begin to stick to bottom of pan, 2 minutes.

Add beef, carrots and bay leaf. Stir until everything is well coated. Scrape down sides of pot, cover and place in oven. Cook, stirring every 30 minutes, until meat is tender, and liquid is 1/2" below top of meat, 2 to 2 1/2 hours.

Remove pot from oven and add enough warmed beef broth to bring liquid level up to 1/4" below top of meat. Do not cover meat in liquid! Replace pot cover and return to oven about 30 minutes more, until a fork slides in and out of beef easily.

Meanwhile, put potatoes, 1/2 cup beef broth and water in a saucepan. Bring to a boil, reduce to a rapid simmer, cover, and cook until potatoes are tender, 20-30 minutes.

Skim fat off surface of stew. Stir in 1 tsp vinegar and sour cream, if using. Remove bay leaf and adjust seasonings. Serve over boiled potatoes.





  • 2 lbs ground beef

  • 3/4 cup dry bread crumbs

  • 2 eggs

  • 1 envelope Lipton Beefy Onion soup mix

  • 3/4 cup water

  • 1 tablespoon mustard

  • 2 teaspoons Worcestershire sauce

  • 1/2 cup ketchup

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • GLAZE:

    • 1/4 cup ketchup

    • 1 tablespoon maple syrup

    • 1 tablespoon vegetable oil

    • 1 teaspoon Worcestershire sauce

In a small bowl, combine all the glaze ingredients. In a large bowl, combine all the remaining ingredients. Throw that meaty goodness into a loaf pan. Brush the glaze over the top of that loaf of meat. Cook in a 350 degree oven for an hour.




Serves 4 for 2 Dinners

  • 1 tablespoon vegetable oil

  • 3 tablespoons butter

  • 2/3 cup chopped yellow onion

  • 1 cup chopped carrot

  • 8 ounces ground pork

  • 1 pound ground beef

  • Salt and Pepper

  • 1 1/4 cups milk

  • 1/4 teaspoon grated nutmeg

  • 1 cup dry white wine

  • 2 1/2 cups canned peeled whole Italian tomatoes, broken up with your hands, with their juice

  • Grated Parmesan, for serving

Put the oil, butter, and onion in a heavy 5-quart pot and turn the heat to medium-low. Cook until the onion has become translucent, then add the carrot. Cook for about 2 minutes, stirring the vegetables to coat well.

Add the ground pork and beef, a large pinch of salt, and a few grindings of pepper. Crumble the meat with a fork, stir well, and cook until the meat has lost its raw, red color and has browned lightly.

Add the milk and let it simmer gently, stirring frequently, until it has bubbled away completely, about 30 minutes. Add the tiny grating of fresh nutmeg and stir.

Add the wine and let it simmer until it has evaporated, another 20 to 30 minutes. Add the tomatoes and stir thoroughly to coat all of the ingredients well. When the tomatoes begin to simmer, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through the surface.

Cook, uncovered, for 2 to 3 hours, stirring from time to time. While the sauce is cooking, you are likely to find that it will begin to dry out and the fat will separate from the meat. To keep it from sticking, add 1/2 cup water as necessary. Cook until the sauce is the texture and concentration you like. Taste and correct for salt. Serve with grated Parmesan on the side.



Panang Beef Curry


2 pounds boneless short ribs trimmed, or a 3-pound chuck roast

2 tablespoons vegetable oil

4 tablespoons Thai red curry paste, divided

1 14-ounce can unsweetened coconut milk

4 teaspoons fish sauce

2 teaspoons sugar

1 Thai red Chile (optional), chopped (seeds removed or not depending on how hot you like it)

6 Kaffir lime leaves, middle vein removed and sliced very thin

1/3 cup unsalted dry-roasted peanuts, chopped fine

1 cup white rice


Cut the beef into small half-inch to 1-inch sized pieces. Place them into a medium to large sauce pan, cover with about an inch of water and bring to a boil. Cover, lower to a simmer and simmer slowly. If using boneless short ribs, cook 60-75 minutes until fall apart tender. If using chuck, cook for 30-45 minutes more until tender, adding a little more water if needed. Once cooked, discard water and hold beef for next step after rice.  

Begin preparing the rice. (The beef should be done cooking right about the same time as the rice.)

In a large nonstick skillet over medium heat, add oil and once shimmering, add 2 tablespoons curry paste. Cook for 5-8 minutes until the paste turns dark red, almost brown.

Add coconut milk, fish sauce, sugar, and the Thai chile if using. Add two more tablespoons curry paste along with cooked beef and mix to combine.

Bring to a rapid simmer, stirring occasionally until sauce thickens and is reduced by half, about 12-15 minutes. Oil will start to appear on top, which is what you want.

Add the sliced lime leaves and simmer for 1-2 more minutes until fragrant.

Transfer to a serving bowl or platter and sprinkle on the chopped peanuts along with a few more finely sliced lime leaves. Serve with white rice.



Meatballs with Tomato and Zucchini


  • 1/4 cup (60ml) extra-virgin olive oil, plus more for frying
  • 1 small yellow onion, finely chopped
  • Kosher salt and freshly ground black pepper
  • 1 cup (150g) peeled chopped tomato
  • 1/2 cup (60g) diced zucchini
  • 1 clove garlic, minced
  • 1 pound (450g) ground beef (85% lean)
  • 1 pound (450g) ground veal
  • 1/2 cup (50g) grated Parmesan
  • 1/3 cup (35g) dry bread crumbs
  • 1 egg, lightly beaten

1 Warm the olive oil in a skillet over medium heat. Add the onion and a large pinch of salt and cook, stirring frequently, until the onion starts to soften, 3 to 5 minutes. Add the tomatoes, zucchini, garlic, and a few more pinches of salt. Cook until the vegetables have collapsed and most of the juices have cooked off, 8 to 10 minutes. Let cool.

2 Combine the beef and veal in a large bowl. Add the Parmesan, bread crumbs, egg, the cooled vegetables, and some salt and pepper and gently work everything together using the tips of your fingers or two forks. Do not overmix. The mixture will be quite soft. Fry a small piece of the mixture, taste, and adjust the seasoning.

3 Shape the meat into 1 ½-inch (4cm) balls. Cover and refrigerate them for at least 15 minutes and up to 24 hours.

4 Heat ¼ inch (6mm) olive oil in a large skillet with high sides over medium heat. Working in batches, add the meatballs, being careful not to crowd them. Cook on all sides until browned, then cover the pan and lower the heat to finish cooking, 6 to 8 minutes total. The meatballs may lose their shape and collapse a little as they cook— this is okay! Transfer them to paper towels to drain. Cook the remaining meatballs, adding more oil as needed. Refrigerate the cooked meatballs for up to 5 days.

5 The day of: Put half of the meatballs in a covered dish and warm in a 300 ° F (150 ° C) oven for about 20 minutes or in a pot of your favorite sauce.




Grain Bowls with Chopped Steak

To make dinner for 4, cut 3/4 pound (340g) cooked steak into bite-size pieces, chop 4 scallions, and mince a large clove of garlic. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add 3 drops toasted sesame oil, the garlic, and half the scallions, and cook for 30 seconds. Add 2 2/3 cups (425g) cooked farro (or substitute other cooked grains like barley or rice) and heat through, stirring well. Add the steak and 1 tablespoon soy sauce and stir through. Serve with the remaining scallions on the side. Pass soy sauce and Sriracha at the table. This is a good time to add any lingering arugula or herbs— even fry an egg for the top.


Swedish Meatball Pasta


Swedish Meatball Pasta


Serves 4

1 pound ground beef
1/2 cup seasoned breadcrumbs
1/2 finely minced onion
1 egg
1/2 teaspoon salt (for meatballs)
1/2 teaspoon pepper (for meatballs)
2 tablespoons canola oil
2 cups beef broth
2 cups heavy cream
1/2 teaspoon salt (for sauce)
1/2 teaspoon pepper (for sauce)
1 tablespoon Worcestershire sauce
4 cups egg noodles
1 cup shredded parmesan cheese
1/2 cup chopped parsley

In a large bowl, combine the ground beef, breadcrumbs, onion, egg, salt, and pepper, mixing until evenly combined. Heat the canola oil in a pot over medium-high heat. Take about a golf-ball size of the meatball mixture and roll it into balls. Place the meatballs into the pot, cooking for one minute. Flip the meatballs.

Add the beef broth, milk, salt, pepper, and Worcestershire sauce and give it a stir. Bring the liquid to a boil, then add the egg noodles. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles, about seven to eight minutes. Add the parmesan and the parsley, stirring until the cheese is melted. Serve!



Thai Style Beef Curry


  • 75 g / 2 3/4 oz Thai red curry paste *
  • 175 ml / 6 fl oz unsweetened coconut milk
  • 50 g / 1 3/4 oz soft dark brown sugar
  • 1 tbsp Thai fish sauce
  • 75 g / 2 3/4 oz smooth peanut butter
  • 900 g / 2lb chuck steak, cut into 2.5cm / 1-inch dice
  • 2 potatoes, diced
  • 125 ml / 4 fl oz beef stock or water
  • fresh basil leaves, cut into ribbons, to garnish
  • steamed rice, to serve


  1. Put the curry paste, coconut milk, sugar, fish sauce and peanut butter into the slow cooker and stir to combine. Add the beef, potatoes and stock and stir to coat in the mixture.

  2. Cover and cook on high for about 4 hours or on low for 8 hours, then set the lid slightly ajar and cook for a further 1 hour, or until the beef is very tender and the sauce has thickened slightly. Serve hot, garnished with basil, with the steamed rice


Beef Bourguignonne Pot Pie


Beef Bourguignonne Pot Pie

Ingredients: Serves 6

  • 3 tablespoons olive oil
  • ½ cup plus 1 Tbsp. all-purpose flour, plus more
  • Kosher salt and freshly ground black pepper
  • 1½ pounds boneless beef chuck, cut into 2" pieces
  • 3 slices bacon cut into ¼" pieces
  • 1 medium onion, finely chopped
  • 1 medium leek, white and pale-green parts only, halved lengthwise, thinly sliced
  • 1 medium carrot, peeled, finely chopped
  • 1 garlic clove, finely chopped
  • ½ cup finely chopped fresh parsley
  • 2 tablespoons brandy or bourbon
  • 4 sprigs thyme, leaves stripped
  • 1 bay leaf
  • 1 star anise pod
  • 2 cups low-sodium chicken broth
  • 1 cup red wine
  • 5 tablespoons unsalted butter, room temperature, divided
  • 8 ounces crimini mushrooms, stems removed
  • 8 ounces pearl onions, peeled
  • 1 tablespoon fresh lemon juice
  • 2 sheets frozen puff pastry (two 14-oz. packages or one 17.3-oz. package), thawed
  • 1 large egg, beaten to blend


  • Place a rack in lower third of oven; preheat to 400°. Heat oil in a large heavy pot over medium-high. Season ½ cup flour with salt and pepper. Add beef and toss to coat; shake off excess. Working in batches as needed to avoid steaming meat, cook beef, turning often, until browned all over, 8–10 minutes per batch. Transfer to a plate.

  • Cook bacon in same pot, stirring often, until brown and crisp. Add ¼ cup water and cook, scraping up browned bits, then add onion, leek, and carrot and cook, stirring occasionally, until vegetables are starting to soften, about 5 minutes. Stir in garlic and parsley and return beef to pot. Add brandy and simmer until liquid is almost completely evaporated, about 1 minute. Add thyme leaves, bay leaf, star anise, broth, and wine and season with salt and pepper; bring to a simmer.

  • Mix 1 Tbsp. flour and 1 Tbsp. butter in a small bowl until smooth; stir into meat mixture. Cover pot and braise in oven until beef is very tender, 1–1½ hours.

  • Melt remaining 4 Tbsp. butter in a large skillet over medium-high heat. Add mushrooms and pearl onions and cook, stirring, until browned, 8–10 minutes. Stir in lemon juice; season with salt and pepper. Add mushrooms and onions to stew, cover pot, and return to oven. Cook until onions are very tender, 25–30 minutes. Let stew cool.

  • Meanwhile, working with one at a time, roll out pastry sheets on a lightly floured surface until about 4” larger than baking dish (use a 2-qt. oval or an 8” square). Place 1 sheet on a parchment-lined baking sheet and chill. Transfer remaining sheet to baking dish. Lift up edge and let dough slump down into dish. Trim, leaving about 1” overhang. Transfer stew to baking dish. Brush edge of pastry with egg.

  • Using a cutter, punch out a circle in the center of chilled pastry. Drape pastry over filling and trim to a 1” overhang. Press edges of dough together to seal and fold overhang under. Crimp edge, then brush top of pastry with egg.

  • Bake until crust is deep golden brown, 30–35 minutes. Let pie cool slightly.



The Smash Burger

Ingredients: Makes 4

  • Vegetable Oil
  • 1 pound ground beef chuck, 20% fat
  • Kosher Salt
  • 4 slices American cheese
  • 4 potato rolls, toasted
  • Ketchup, mayo, shredded iceberg lettuce


  • Heat a cast-iron griddle or large heavy skillet over medium-high until very hot, about 2 minutes, then lightly brush with vegetable oil. Divide ground beef into 4 equal portions (do not form patties). 

  • Working in batches if needed, place portions on griddle and smash flat with a spatula to form 4"-diameter patties (craggy edges are your friend). Season liberally with salt and cook, undisturbed, until outer edges are brown, about 2 minutes. Flip patties, season with salt, and place a slice of cheese on top of each patty. Cook until cheese droops and burgers are medium-rare, about 1 minute. 

  • Serve patties on rolls with ketchup, mayonnaise, lettuce, and pickles.


Steak with Red Wine Sauce and Smashed Potatoes


Steak with Red Wine Sauce and Smashed Potatoes

2 pieces NY Strip Steak, 1 to 2 inches thick
1.4 oz Olive Oil
3.5 oz Butter, divided
Fresh Thyme
Some chopped Garlic
8.8 oz Red Wine
Salt & Pepper
400 g Fingerling Potato
1000 g Water
20 g Salt, plus more for seasoning
3.5 oz Cream
150 g Butter
Black pepper 
50 g Chives


1. Heat water bath to 58 degrees Celsius.

2. Pour enough oil into a pan to coat. Warm pan over high heat. With a paper towel, pat the steaks dry. When pan is hot, add steaks and sear quickly on each side. Turn off heat and transfer steaks to a cooling rack or chilled plate.

3. Place steak and butter cubes in a ziplock bag and vacuum the air out of that bag. Transfer to bath. Cook for an hour and a half.

4. While the steaks are cooking sous vide, get started with the potatoes. Clean potatoes thoroughly. Place in a pot with salt and water. Bring to a boil and then simmer over medium heat until fork tender but not mushy, about 20 minutes.

5. Drain water from the pot, and add in cream. Lightly mash the potatoes with a fork. Add butter and fold into mashed potatoes until fully incorporated. Season with salt and pepper. Cover to keep warm.

6. When the steaks are done, transfer them to a plate and season one side with salt. Reserve any juice in the bag. Return pan to high heat. Add steaks back to pan, seasoned side up. Sear quickly, then flip and season other side. Cook until crispy, brown edges begin to form. Remove steaks from pan.

7. Return the pan to high heat, and add reserved steak juices from the plastic bag. Bring to a simmer and add garlic and thyme. Allow aromatics to brown slightly, agitating pan to avoid burning or sticking. Add red wine, then butter. Stir sauce, cooking until wine reduces and it takes on a nice, somewhat thick consistency. Remove sauce from heat; strain through a fine mesh sieve. Season as desired.

8. Just before serving, mince chives. Fold into potatoes and serve immediately with the steak, which should be sliced after having rested for about 5 mins.



Stir-Fried Noodles with Chinese Five Spice Sausage

Serves 4

  • 4 servings of noodles (like udon)
  • 4 pork sausages, uncooked
  • 1 tbsp Chinese Five Spice
  • 3 tsp olive oil
  • 3 baby bok choy, chopped
  • 1 yellow onion, chopped
  • 8 mushrooms (shitake, crimini, or a mix)
  • 1 jalapeno, seeded and chopped
  • 2 tbsp chili-garlic sauce
  • 1 tbsp fish sauce
  • 2 tbsp broth or water

Cook noodles according to package directions. Meanwhile, heat oil in a large skillet or wok and squeeze the pork sausage out of the casings into the pan. Start breaking up the sausage with a wooden spoon. Add the Chinese Five Spice. Cook until pieces are browned, about three minutes.

Add bok choy, onion, mushrooms, jalapenos, and stir. Add chili sauce, fish sauce, and broth or water. Mix well for about two minutes. 

Drain noodles and add them to the skillet. Stir until noodles are fully incorporated and covered in sauce.


Sausage Rolls


Sausage Rolls


  • 1 lb ground pork
  • 1 lb ground lamb or beef
  • 1 medium carrot, peeled & finely sliced
  • 1 medium onion, finely diced
  • 1/2 cup heavy cream
  • 2 slices white bread
  • 1/2 teaspoon ground sage
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon curry powder
  • 1 tablespoon kosher salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground white pepper
  • 2 sheets puff pastry (17.3-ounce box), thawed
  • 1 egg white whisked with 1 tablespoon water for eggwash glaze


Cut bread into cubes and place in food processor. Pulse into crumbs. (This works best if the bread is frozen or use bread that has been exposed to the air for an hour.) Place bread crumbs into a bowl and cover with cream. Set aside. 

Place ground beef or lamb into the food processor and pulse until it is finely-ground, almost a puree. (Do not let the processor constantly run as the friction heat will begin to "cook" the meat.) Place in a large mixing bowl. Repeat with the pork. 

To the meat, add the carrots, onion, sage, thyme, garlic powder, curry powder, salt, pepper, and cream-soaked bread crumbs. Mix thoroughly with a large fork, but do not overwork or the result will be tough. 

Roll out one sheet of puff pastry into a rectangle about 10 inches by 14 inches. Cut in half lengthwise so you have two long strips. 

Divide the sausage mixture in half and set half aside. Divide the remaining half into two portions. Form each sausage portion into a log and place down the center of each puff pastry strip. Gently pull up pastry sides to meet forming an encased sausage roll. Wet your fingers lightly with water and moisten along the seam to seal the dough together. 

Cut each sausage roll into 4 pieces. Place on prepared baking pan seam-side down. Repeat with remaining sausage and puff pastry sheet. 

Brush each sausage roll with the eggwash glaze. Bake 35 to 40 minutes until golden. Let cool 5 minutes before serving. 



Spiced Moroccan Meatball Soup

Serves 4

  • 2 1/2 tbs olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves
  • 1 tsp each ground cinnamon & ground ginger
  • 2 tsp ground cumin
  • 1/2 bunch cilantro, leaves picked, stems chopped
  • 1/2 tsp dried chili flakes
  • 2 each carrots and zucchinis, cut into 1 cm pieces
  • 4 cups chicken stock
  • 500g ground beef
  • 1 egg, lightly beaten
  • 2/3 cup fresh breadcrumbs
  • 1 cup Israeli couscous
  • 1/2 cup flaked almonds

Heat 1 tbs oil in a large saucepan over medium heat. Add half each of the onion and garlic, then cook, stirring, for 2-3 minutes until softened. Stir in cinnamon, ginger, and 1 tsp cumin, then cook for a further 2 minutes or until fragrant. Transfer to a plate to cool. 

Return pan to medium heat with 2 tsp oil. Add cilantro stems and remaining onion and garlic, then cook, stirring, for 2-3 minutes until softened. Add chili flakes and remaining 1 tsp cumin, then cook for a further 1 minute or until fragrant. Stir in carrot, zucchini, stock, and 1 cup water, bring to a simmer and cook for 5 minutes or until vegetables are softened.

Meanwhile, using your hands, combine onion mixture, ground beef, egg, and crumbs in a bowl and season. Roll into walnut-sized balls, then chill for 10 minutes.

Heat the remaining 1 tbs oil in a frypan over medium-high heat. Cook meatballs, in batches, for 2-3 minutes until brown. Add couscous to the soup and cook for 3-4 minutes until tender. Add meatballs and cook for a further 3-4 minutes until warmed through. To serve, sprinkle with cilantro leaves and almonds.





Meat sauce

3 tbsp vegetable oil
1 small onion, finely chopped
1/2 lb ground beef
2 cloves garlic, minced
1 tsp ground coriander
1/2 tsp diced ginger
1 cup water
1/2 cup red wine
2 tbsp tomato paste
fresh green chilis (to taste)
salt, pepper

Yogurt sauce
1 cup full fat yogurt (I used Greek)
1 clove garlic, pressed
salt, to taste
juice of 1/2 a lime or lemon

2 scallion bunches, green tops finely chopped (leave out the white part)
salt, pepper
pinch of red chili powder or red chili flakes
fresh green chilis (to taste)
1 tsp minced garlic
~20 or so round wonton or gyoza wrappers

Mix the yogurt sauce and allow to sit out and come to room temperature. Make the meat sauce: heat oil and saute onion for a few minutes, then add ginger and garlic, and ground coriander and fresh green chili. Add beef and allow to brown. Add water and wine until it is reduced. Add tomato paste and allow to continue reducing for several minutes. Make dumplings: combine chopped scallions, garlic, salt, pepper, chili in a bowl. Spoon a small amount of mixture in the center of each wonton wrapper, dip finger in bowl of water and trace outer edge of wrapper, fold in half circle and press firmly. Heat a pot of water, salt, boil dumplings for about 5 minutes, drain. Assemble each plate by spooning some yogurt mixture, then some dumplings, then a generous spoon of the meat sauce followed by a dollop of yogurt.


Beef Curry with Shallots


Beef Curry with Shallots

Four servings (as part of a main course)

Adapted from Burma: Rivers of Flavor (Artisan), by Naomi Dugiud

This is, indeed, a simple curry – not just in preparation, but in the results. Naomi Duguid advises to serve this curry with stir-fried bitter greens or rice, to compliment the silky shallots. I’d should add that this curry is portioned to be part of a meal, so if you plan to serve four people with it, make sure you have something to accompany it. Also, as she notes, Burmese cuisine isn’t as spiced or as highly seasoned as Thai and other cuisines, and condiments are added to the dish by diners, at the table. Some hot sauce, extra deep-fried shallots, chopped toasted peanuts, or even some powdered dried shrimp, would be nice to offer guests.

To make deep-fried shallots, heat some oil and add a generous handful of finely sliced (peeled) shallots – about 1/2 cup, cooking them in a few inches of hot oil until deep golden-brown, then scoop them out and let them cool on a rack or paper towel until crisp. They can be stored in a jar for a few days if you want to do them in advance.

1 pound (450 g) beef stewing meat, cut into 3/4-inch (2 cm) pieces
1/4 teaspoon salt
1/8 teaspoon turmeric
1 tablespoon minced ginger (peeled)
1 tablespoon minced garlic
2 tablespoons peanut oil
3 cups (.75l) water
2 teaspoons fish sauce
2 tablespoons fried shallots (see Note)
8 small shallots, peeled and left whole
1/2 teaspoon red chile powder

1. Mix the beef pieces in a bowl with the salt and turmeric, massaging the salt into the meat. Cover and chill for an hour.

2. Mash the ginger and garlic together in a mortar and pestle, if you have one. (If not, just chop them together until they’re as finely minced together as possible.) Heat the oil in a large open saucepan or wok over medium heat, then add the garlic and ginger and cook for a few minutes, stirring, until they’re soft and fragrant.

3. Turn the heat up to high and add the beef and cook, stirring and pressing the beef pieces against the side of the pan, until they’re cooked on all sides. Add the water and fish sauce, stir a few times, and bring to a boil. Reduce the heat to a simmer and cook, partially covered, for 1 hour. If the water evaporates during the cooking, add more so the pan isn’t dry.

4. Stir in the fried shallots, then add the whole shallots and chile powder. Cook with the lid ajar, stirring frequently, until the shallots are soft and the meat is tender, and the liquid is thickened – about 10 minutes or so.

Notes: If you don’t want to deep-fry the shallots, I would imagine that if you just cooked them in some oil in a skillet, until they were deep golden brown (stirring them constantly, and keeping an eye on them), they would work just as well in this recipe.

There is a recipe in the book for making Burmese-style chile powder. When I made this, I used Korean chile powder.