Tuesday, January 26, 2010

Simple Black Pepper Beef Recipe

So this post is for those and only those who love black pepper.
I have come across several versions of how to make black pepper beef. Some have turned out and some haven't. So last night I combined two versions and it turned out nicely. This version gives the black pepper a bit of 'sauce' to go with the rice which is what I like as oppose to the 'drier' versions.

What you need:
300g beef fillet
1 big onion - thinly sliced
5 cloves garlic - minced
Spring onions - cut into 5cm pieces
1 tablespoon oil

2 tbsp oyster sauce
1 tbsp coarsely ground black pepper
1 tbsp dark soy sauce
1 tbsp black pepper sauce (see bottle above)
1 tbsp corn flour
1 tsp light soy sauce

Sauce: (Combine in a bowl)
1 tbsp oyster sauce
2 tbsp black pepper sauce
1 tbsp water

Marinate the beef fillet with the marinade ingredients for at least 30 mins.
In a wok heat oil until hot and saute onion then garlic. Add beef and stir fry. When meat is no longer pink, add sauce and allow to boil. Add spring onions and mix. Serve hot.
Tip: If you feel you would like more sauce, add more water.

Truly black pepper at its best.

Monday, January 18, 2010

Moist Chocolate Cupcakes

I made these yesterday for a dear cousin who was down from the States recently. It's super easy to make and a great gift to bring when you're invited over to someone's house.

What you need:
Makes: 12

60g cocoa powder
90g all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
170g butter, room temp
200g caster sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup (120ml) sour cream


1) Preheat oven to 180C. Line 12-cup standard muffin tin with paper liners.

2) Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside.

3) In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream.

4) Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes. (I bake them for 20 mins)

Cool in pan 5 minutes; transfer to a wire rack to cool completely.

We enjoy it just like this, no fancy icing or sprinkles or whatever.
Use good quality cocoa powder like VanHouten for best results.
On an un-related note, white square serving dish from Ikea - sweeeeeet.

Friday, January 8, 2010

Spicy Sardine Puffs

I said it before and I'll say it again - love love love puff pastry. This time I decided to cook a simple filling with sardines using this recipe:

What you need:
1 can 230g sardines (I use Ayam Brand) - drain the sauce, pick out the bones from the sardines and flake them (keep some chucks in there)
1 medium sized onion, sliced finely
1 teaspoon curry powder
2 teaspoons chilli paste (add chilli powder with some water to form a paste)
1 tablespoon oil
Seasoning: Salt, sugar & pepper

What to do:
1) Heat oil in a saucepan. Add onions and cook until soft.
2) Add in chilli paste and curry powder. Fry quickly and add sardines. Turn down heat if needed.
3) Add about 2 tablespoons of tomato sauce drained from sardines earlier
4) Add a pinch of salt, sugar and pepper. Allow to cool.
5) Prepare triangle puffs (see above) & bake in a pre-heated oven at 200C for 15 mins.

Tip#1: Sardine filling should be thick and not runny
Tip#2: Must cool completely before starting to make puffs.

Since I'd done two recipes using chicken as the filling, Creamy Chicken Mushroom Pie and the second one the Chicken, Ham & Mushrooms Squares, I decided on a savoury filling this time.

Puffing good stuff.

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