Ingredients:

1.5inch thick Picanha (280-350g)
Salt

Pepper

Sous Vide
Temperature: 52.5 celsius

Time: 2h15m

Method:

1. Set sous vide to heat up.
2. Sprinkle alot of salt n pepper on steak, vacuum packed.
3. Place beef packet into sous vide container.
4. When time's up, heat up iron cast pan.
   
5. Place the fat on the pan, holding the steak with thong, dispersing the fats out.
6. About 2-3mins, the pan will be full of oil, start to pan fry the steak, each side 20-30sec.
7. Allow the steak to rest 10-15mins before serving.

* Can prepare to sous vide all steaks together. Keep in the freezer when cold.

Bring out one day in advance to the fridge, warm up in sous vide with the same temperature for 20-30mins, then pan seared to serve.

Japanese Hamburger Steak, Onion Soup with White Rice

There are some typos and tweaks in the recipe.

So I have noted down the followings.

Hamburger steak

Ingredients:

Minced pork 100g 

Minced beef 50g

Onion, halved, chopped

Egg, half (30g)

2 tbs Bread crumbs

Dash of Salt

Dash of Pepper

Dash of Nutmeg

1/2 tbs Cooking oil

Method (yields 2 patties):

1. Microwave onion for 1min.
2. Mix all ingredients together.
3. Split the meat mixture into 2 portion and mold it into round shape.
4. Squeeze the meat and throw onto palm a few times.
5. Heat the pan, add in cooking oil.
6. Pan fried each side of patties till brown color (approx 1-2min each side), no need to be fully cook.
7. Dish out and leave aside.

Tip and tricks:

1. Original recipe yields mixture of beef and pork. I prefer using more pork than beef.
2. If using japanese onion, do not need to microwave before adding into meat mixture. This step is for local onion as it is more spicy.
3. I do not have nutmeg and I substitute it with coriander powder.

Stewed sauce

Ingredients:

3 tbs cake flour

10g butter

1/4 onion, sliced

Mix together

200g water

1/2 tsp chicken stock powder

2.5tbs worchester sauce

1 tbs ketchup

Method:

1. Fried the cake flour in pan till brown in color, dish out.
2. Add in butter, onions and fried till onion softened,
3. Add in cake flour slowly and stir evenly.
4. Add in water mixture.
5. When boiled, add in meat patties, covered and simmer for 5mins.
6. Dish out the patties.
7. If sauce is not thick enough, simmer a little longer.

Tips and tricks:

1. I substitute worchester sauce with Lee & Perins sauce.
2. Original recipe yields 2 tbs ketchup but I prefer not too sour.

White Rice

Ingredients:

140g japanese rice

155g water

Parsley (dried), optional

Method (yields 2 small portion):

1. Wash and polish the rice a few times.
2. Soak rice for 30mins.
3. Strain out water.
4. Add rice and water into pot, covered.
5. Turn on high heat.
6. When boiled, immediately turn to low heat for 10mins.
7. Done and dish out.

Tips and tricks:

1. Timing for cooking rice very important.
2. Do not open the lip during cooking.
3. Non stick pan is better.

Onion Soup

Ingredients:

1/2 Onion, sliced

400g water 

1tsp chicken stock powder

Dash of salt

Dash of pepper

Method (yields 2 bowls):

1. Add all ingredients into pot and bring to boil.
2. When boiled, turn to medium heat for 10mins.
3. Add in salt and pepper to taste.

Bolognaise w/ portobello spaghetti

Use the same recipe for bolognaise sauce here.

Mushroom: Portobello and brown mushroom

Method:

1. Heat pan, pour olive oil.

2. Add in all mushrooms.

3. Add in some white wine, sprinkle some salt.

4. Stir for around 3mins when white wine is almost absorb into mushroom, turn off heat and done!

Foolproof Standing Rib Roast

Ingredients:

2kg standing rib

1 tbs House seasoning

Method:

Allow roast to stand at room temperature for at least 1 hour.

Preheat the oven to 375 degree F. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.

House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Recipe from here.

Hamburger beef patties

Ingredients:
(serve 4 patties)

500g Minced beef
1 tbs Corriander powder
1 tbs Lee & Perrins sauce
1 tsp Black pepper
1 tsp sugar
1 egg
1.5 tbs plain flour
1 big onion chopped
1 tsp salt
1 tbs honey mustard (optional)

Method:

1. Mix all ingredients together and marinade for 2 hours.
2. Make into 4 patties, each about 1 inch thick.
3. Unused patties can be stored in the freezer. Separated each pattied with a plastic layer.

Irish Beef stew

Ingredients:

Beef brisket/ shanks 600g (cut into cubes of 1-1.5 inch)
3 Carrot (cut into cubes)
7 mini washed potatoes
2 big onions sliced
1.5 tbs flour
1 cup beef broth
1 can tomatoes puree
1 can guinness stout
1 tsp dried thymes
0.5 tsp basil
3 bay leaves
Pepper
Sea salt

Method:

1. Sprinker salt and pepper on the beef, leave for 5mins
2. Sprinker flour onto the beef.
3. Heat up the pan with oil and brown the beef.
4. Dish up and fried onions till slight cameralised.
5. Fried the carrot and potatoes with left over oil.
6. Boil 1 cup of beef broth in a pot, add in puree and guinness stout.
7. Add in thymes, bay leaves, basil.
8. Add in carrot, potatoes, onions and beef on the top.
9. Add in salt, pepper and sugar to taste.
10.Boil for 15mins (slow fire) and move to magic pot and let it simmer for another 5-6 hours.
*** taste better after overnight ***

Beef Rendang

Ingredients (serve 8):

1kg beef shin or leg (cut into cubes)
5 tablespoons cooking oil
1 cinnamon stick (about 2-inch long)
3 cloves
3 star anise
3 cardamom pods (optional)
1 lemongrass (cut into 4-inch length and smashed the white part)
400ml coconut milk (if use coconut cream, will be 200ml cream and 200ml water)
2 tbs tamarind juice (pulp soaked in some warm water and discard the seeds )
6-7 kaffir lime leaves (very finely sliced)
6 tablespoons toasted coconut, fried grated coconut in a DRY pan and stir continuously till golden brown, pound lightly (optional)
3 tablespoon sugar or to taste
1 tbs salt or to taste

Spice Paste:

5 shallots, sliced
1 inch galangal, sliced (blue ginger)
3 lemongrass, sliced (white part only)
5 cloves garlic, sliced
1 inch ginger, sliced
6 red chillies,sliced
4 dried chillies (soaked in warm water and remove seeds)
5 chilli padi, sliced (optional)

Method:

1. Blend spice mixture and oil to paste in a food processor.
2. Heat the pressure cooker, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
3. Add the beef and lemongrass and stir for 1-2 minute.
4. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
5. Add the kaffir lime leaves, toasted coconut, sugar, stirring to blend well with the meat.
6. Lower the heat to low, cover the lid, and simmer for 25mins. After natural release, taste the gravy. If meat not tender, add a little more water and simmer for another 10mins.
7. Add salt to taste. If not sweet enough, add more sugar to taste.
8. Serve immediately with steamed rice and save some for overnight.

Bolognaise Sauce

5-6 servings

Ingredients:

500g minced beef (or 250g minced pork and 250g minced beef)
2 stalk celery (finely chopped)
1 carrot (finely chopped)
1 big yellow onion (finely chopped)
5 tomatoes
1 can tomatoes puree (I use mutti or hunts)
2 tbs red wine
1tbs thymes
1tbs oregano
1tbs basil
1tsp black pepper
1-1.5 pcs beef stock
2 cups water
4 tbs olive oil

salt
sugar

Preparation for tomaotoes:

• slit a cross at the back of tomatoes
• boil for 5 minutes, the skin will peel out
• removed all skins and chopped

Method:

1. Heat up olive oil, add in onions and fried till golden.
2. Add in minced beef, celery, carrots.
3. Add in thymes, oregano, basil, pepper, stirred evenly.
4. Add in tomatoes, tomatoes paste, water, beef stock and simmer on slow fire for 1h30mins
5. Add in red wine, stirred evenly, salt and sugar to taste.
6. Simmer on slow fire another 10 mins.
7. Done

Unfinished sauce can be kept in freezer.