Gudeg Jogja

Ingredients

- 5 Shallots
- 10 Candle nuts
- 10 Garlic cloves
- 4 Indian bay leaves/Salam
- 1/2 lb. (250g) Jack fruit
- 2-1/2 tsp. (12g) Coriander seeds
- 1-1/4 tsp. (6g)Cummin
- 1/4 cup (62ml) Coconut sugar
- 2 cup (500ml) Coconut milk
- 2 tsp. (30g) Tamarind
- 2 lb. (1kg) Chicken (cut into small pieces with bone)
- 5 cups (1.25l) water
- 2 inches bruised Galangga

Instructions

Cut jack fruit 1 inch thick wash.
Boil until tender. Ground shallots, candle nuts, saute paste, salam leaves, and galangga until fragrant then add chicken pieces.
Stir fry until chicken changes color.
Pour 4 cups of water and coconut sugar, bring to a boil.
Add jack fruit and simmer until chicken and vegetables are tender.
Add coconut milk 5 minutes before it's done, bring back to a boil.
Serve hot with rice.

Pepper Steak

 

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Ingredients:

• 1 1 /4 - 1/2 pounds sirloin steak
• 1 cup sliced mushrooms
• 2 bell peppers
• 1 medium onion, chopped
• 1 garlic clove, smashed, peeled and chopped in half
• 1 14-ounce can baby corn
• 1/4 cup light soy sauce
• 3/4 cup beef broth
• 1 tablespoon cornstarch
• 1 1/2 tablespoons water
• 2 tablespoons oil or margarine for frying
• 2 teaspoons sugar
• 1 cup stewed tomatoes
• Salt and pepper to taste

Preparation:

Partially freeze the steak for 15 minutes (this makes it easier to cut). Cut the steak into thin strips.
Wipe the mushrooms with a damp cloth and cut into slices to make 1 cup. Remove the stems and seeds from the bell peppers, and cut into thin strips. Peel and chop the onion and garlic clove.
Drain the can of baby corn.
Combine the soy sauce with the beef broth. Set aside.
Combine the cornstarch with the water. Set aside.
In a large skillet or Dutch oven, heat 2 tablespoons oil or margarine on medium high heat. Brown the meat, turning over once.
Turn the heat down to medium. Push the meat to the side and add the onion and garlic to the frying pan. Add the mushrooms and the baby corn. Cook for 5 minutes.
Add the soy sauce and beef broth. Stir in the sugar. Bring to a boil, then reduce the heat, cover and simmer until the meat is tender (25 - 30 minutes).
Add the peppers and stewed tomatoes. Cover and cook for another 5 - 10 minutes. Bring to a boil, and stir in the cornstarch and water mixture. Cook, stirring constantly, for 4 - 5 minutes, until the food is thick and bubbling. Taste and add salt and pepper if desired. Serve over cooked rice.

Chinese Steak With Peppers - Stir-fried steak with barbecue sauce and Worcestershire sauce

Nutritional Breakdown (based on 4 servings, using 1 1/4 pounds sirloin steak and low sodium beef broth):
Each serving contains: Calories 457, 22g Carbohydrates, 34 g Protein, 25 g Total Fat - 9 g Saturated Fat, 11 g Monounsaturated Fat, 3 g Polyunsaturated Fat, 89 mg Cholesterol, 2 g Fibre, 851 mg Sodium, 830 mg Potassium, 67 mg Vitamin C. A good natural source of potassium and Vitamin C.

Chinese Beef Steak

 

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour, 15 minutes

Ingredients:

• 1 1/2 pounds flank steak or filet mignon
• Marinade:
• 5 teaspoons Chinese rice wine or dry sherry
• 4 teaspoons soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• Sauce:
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 2 teaspoons barbeque sauce
• 1 tablespoon soy sauce
• 1 teaspoon granulated sugar
• Other:
• 2 small tomatoes
• 1 green bell pepper
• 1 orange bell pepper
• 2 cloves garlic
• 2 green onions
• 6 tablespoons oil for stir-frying, or as needed

Preparation:

Cut the beef across the grain into 1-inch cubes. Add the Chinese rice wine or sherry, soy sauce, and cornstarch. Marinate the beef in the refrigerator for 30 minutes. Add 1 tablespoon oil and marinate for another 30 minutes.

While the beef is marinating, prepare the sauce and vegetables. Combine the sauce ingredients and set aside. Wash the vegetables as needed. Peel the tomatoes and cut into 6 equal wedges. Cut the peppers in half, remove the seeds and cut into cubes. Peel and finely chop the garlic. Cut the green onions on the diagonal into 1-inch pieces.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add half the beef. Brown briefly, then stir-fry until the beef changes color and is nearly cooked through. Remove from the wok. Cook the remaining beef, adding more oil as needed.

Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic and green onion. Stir-fry until aromatic (about 30 seconds). Add the green pepper. Stir-fry for 1 minute, then add the orange bell pepper. Stir-fry for another minute, and add the tomato wedges. Stir-fry until the vegetables are softened. (Total cooking time is about 3 to 4 minutes).

Push the vegetables up to the side of the pan. Add the sauce in the middle of the wok. Heat briefly then add the beef back into the pan. Mix everything together. Taste and add extra sugar or soy sauce if desired. Serve hot over rice.