Tag Archives: bay leaf

Daging Malbi (Braised Beef)

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Daging Malbi (Braised Beef)
Ingredients: 3 shallots, 3 garlic clove, 1/2 teaspoon galangal, 1 / 2 teaspoon ginger powder, 650 grams of beef, 1 tin tomato puree, 4 tablespoons sweet soy sauce, 2 tablespoons brown sugar, 500 ml chicken stock, 250 ml coconut milk, 2 bay leaves,

Make a paste of 3 shallots, 3 garlic cloves, 1/2 teaspoon galangal and 1/2 teaspoon ginger powder. Make it in the food processor. Bake in hot oil 650 grams diced beef until brown. Do this in parts, the soil must be exactly covered and no more. If the beef is brown you scoop the meat from the pan. Add 1 tablespoon oil. Bake in hot oil about 1 minute the paste you just made. Put the beef back into the pan, along with 1 tin tomato puree, 4 tablespoons sweet soy sauce, 2 tablespoons brown sugar, 500 ml chicken stock, 250 ml coconut milk and 2 bay leaves. Bring it to boil. Then lower the heat and let it simmer for about 2 hours on low heat. If neccesary season with salt, remove the bay leaves from the sauce. Serve with rice and beans, for example. Enjoy!

Meatballs in Tomatosauce

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Balletjes in Tomatensaus
Ingredients: 300 grams minced beef, dried Italian herbs, salt, peper, flour, stock, 1 onion, 1 shallot, 1 carrot, 7 tomatoes, 1 tin tomato puree, 1 can diced tomatoes, thyme, 2 bay leaves,

Season 300 grams of minced beef with dried Italian herbs, salt and pepper. Make balls, about the size of a large marble. Roll the meatballs in the flour. Poach the meatballs into boiling stock.

Meanwhile heat oil in the pan and cook 1 chopped onion, 1 chopped shallot and 1 grated carrot to soft. Add 7 peeled and diced tomatoes, (eg roma tomatoes), 1 tin tomato puree and 1 can diced tomatoes. Heat well. Season with thyme. Add 2 bay leaves. If the sauce is too thick, add a little water if necessary. Add the meatballs to the tomato sauce. Heat a bit more. Enjoy!

Veal Stew

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Veal Stew
Ingredients: 500 grams veal, 2 onions, 1 carrot, 1/2 tablespoon cloves powder, 1 cube chicken stock, 300 ml water, parsley, thyme, 2 bay leaves, 250 grams mushrooms, 2 tablespoons cream, 1 tablespoon cornflour, 2 tablespoons cold water,

Bake 500 grams cubed veal brown in hot butter. Add 2 sliced onions, 1 sliced carrot and 1/2 tablespoon cloves powder. Stir well and let it gently simmer for 10 minutes. Add 1 cube chicken stock and 300 ml of water. Bring all to the boil. Lower the heat. Add parsley and thyme to tast. Add 2 bay leaves in the stew. Let it gently simmer for 1 1/2 hour. Add 250 grams sliced in fourths mushrooms and just simmer it for another 15 minutes. Add 2 tablespoons cream last. If the sauce remains too thin, add 1 tablespoon of cornflour and 2 tablespoons cold water. Serve with baked potatoes. Enjoy!

Hot Marrow Fat Peas with Rice

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Hot Marrow Fat Peas with Rice
Ingredients: rice, 1 garlic clove, 1 teaspoon sambal, 1 teaspoon brown sugar, 1 teaspoon galangal, 1 teaspoon salt, 1 jar marrow fat peas, 1 tablespoon coconut cream, 1/2 tablespoon lemon juice, 1 bay leaf,

Cook the rice according pack instructions.

Peel an onion and 1 garlic clove and put it in a food processor along with 1 teaspoon sambal, 1 teaspoon brown sugar, 1 teaspoon galangal and 1 teaspoon salt to a paste.

Stir fry in hot oil the paste about 2 minutes. Add 100 ml of fluid from the jar marrow fat peas. Add the young marrow fat peas and stir fry brief. Lower the heat add 1 tablespoon cocounut cream and 1/2 tablespoon lemon juice. Add 1 bay leaf. Put a lid on the pan and cook the marrow fat peas until done. Get the bay leaf of the mixture.

Serve with the rice. Enjoy!

Braised Beef

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Braised Beef
Ingredients: 400 grams beef, salt, pepper, 1 onion, 250 grams chesnut mushrooms, 100 ml red wie, 1 tablespoon brown sugarm 400 ml beef consomme, thyme, 2 bay leaves,

Cut 400 grams of beef in 3 or 4 equal pieces. Season it with salt and pepper. Bake the meat brown in the hot butter. Remove them from the pan and sed aside. Bake in the remaining fat 1 chopped onion, when the onion is soft, add 250 grams chesnut mushrooms cut in fourths. Stir it 1 or 2 times, and than add 100 ml of red wine and 1 tablespoon dark sugar. Bring all to the boil so that the wine evaporates. Stir in 400 ml beef consomme and to taste thyme. Als add 2 bay leaves. Leave it on a low heat and let it simmer for about 1 1/2 hour. Take the lid of the pan and allow the sauce to reduce on medium heat. Serve with a salad and potatoes for example. Enjoy your meal!

Stew of Beef, Courgette and Carrot

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Stew of Beef, Courgette and Carrot
Cook 750 grams diced beef cubes in hot butter until brown. If it is brown sprinkle plain flour over it and stir you well. Add 1 cube beef stock, 400 ml of water, 200 ml of red wine and 4 tablespoons balsamic vinegar. Add 1 chopped onion, a sprig thyme, a bay leaf, 3 leaves sage and 1 sprig rosemary. Bring to the boil, turn the heat low and let it simmer for one to one and a half hours. Add 150 grams of diced bacon. Cut 1 carrot, 1 courgette (zucchini) into blocks of equal size. Boil it in boiling water with some salt. Drain and add to the beef. Warm briefly and serve! Enjoy!

Beef and Ale stew

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Beef and Ale stew
This is just food heaven! A easy to make meal, tried after a recipe from Kitchen Criminals. Melt butter in a frying pan. Flour and season 2 beef fillets and brown it at both sides, transfer it to a plate. Cook in the remaining butter 2 onion (sliced) for about 5 minutes. Also transfer this to a plate. Pour 330ml ale (I justed Jupiler beer) into the frying pan en bring to boil, let it boil for about 3 minutes. Lower the heat. Add the onions to the beer with a bay leave, season it and let it simmer for about 10 minutes. Put back the beef filets and heat it for 5 more minutes. At last add 1/2 a tablespoon sugar and worchester sauce to taste. Get the bay leave out! Serve it on a clean plate. Add some chopped parsley with it. You can serve this dish with fried potatoes. Enjoy!