New Recipe Page

I have added a new Recipe page, mostly homecook/personal recipe from you viewers, bloggers, friends, family and myself that I will add to the Recipe page from  time to time.

Happy tasting, happy eating, “Makan – lah” which is Malay word for “Eat – lah” 🙂

6 responses to “New Recipe Page

  1. I thought that I would pass on to all a recipe that my late mother-in-law gave me in about 1979. It’s a hearty casserole, very easy to make with a rich gravy. Excuse the fact that it’s not in metric 🙂

    1 1/2 lb skirt steak
    1 large onion
    1 tblspn worcestershire sauce
    1 tblspn vinegar
    1 tblspn brown sugar
    1/2 tspn mace
    2 tblspns plain flour
    salt, pepper
    parsley

    Mix flour, salt and pepper and ground mace. Rub into steak (cut into large pieces). Place meat into casserole. Cut onion into rings, making alternative layers.

    Mix sauce, vinegar, sugar and add chopped parsley. Add 1/2 cup of water and pour over meat. Bake in a covered casserole for 3hrs in a slow oven.

    • Thanks, Min for sharing your mother-in-law recipe, which will make a good winter meal. A great lovely treat for all readers and foodie out there. Cheers. 🙂

  2. My pleasure Victor. I wasn’t able to make this for years as I couldn’t obtain skirt steak, however this cut of meat seems to be making a come-back. Mace is obviously not a spice used very often these days and can be hard to find. For a substitute for those who can’t find mace, perhaps nutmeg combined with a little cinnamon sugar.

    • That is a good tip, Min. I will update the Recipe Page.

      Yeah, I have not seen or bought skirt steak or mace before. Can other cut of beef do in this recipe?

  3. Victor..skirt steak is better due to the long parallel threads in the meat. It is very very lean with virtually no fat. I’m not sure, but the American term might be ‘belly’.

    Your turn..try mace.

    Mace is an aromatic spice that originally came from East Indonesia. Dried and leathery, mace has a very similar flavour to nutmeg, which isn’t surprising. They’re both sourced from from the same plant – nutmeg is the kernel of the fruit, mace is the lining that separates the kernel from the pulp.

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