keema

I am abashed to admit, that I have entirely become the sort of person who leaves off until tomorrow or better still, next week, what I can do today, or could've done yesterday or um... last week as the case may be, if it won't get me sued or jail time.

Yes, I am referring to last week's post where I seemingly left you high and dry with naan and nothing to dunk it into. I could've given both but I've been told time and again, how "wordy" I am, so I thought it best not to try your patience with two recipes in one serpentine post.

crock pot beef with tau cheo and mushrooms

I felt like beef today. Chunks and chunks of juicy, husky, meaty beef. I don't eat beef often,  but when I do, I don't mess around. And yes, I did say "husky" because this is not a delicate dish.

This is a dish to satiate the kind of deep, visceral, almost primal hunger that sometimes creeps up on you, even if you're the type who usually salivates at the sight of tofu or dainty piles of arugula (rocket) tips, Parmesan shavings and walnut slivers artistically drizzled with berry vinaigrette.

beef rib soup with tang kwei and wolf berries

Four letters. One pot. Seven ingredients.

One syllable. Two hours. Two herbs. One spice.

beef rendang

First thing I have to say is that rendang is not Singaporean, it's not Malaysian, it is Indonesian, and to be very specific, it is from the Padang area of Sumatra. How do I know? Ask my born and bred Padang mum-in-law, who makes the best rendang I have tasted. Period. 

Still, we love it so much, we've embraced it completely and given it a special place in our hearts and bellies.  Today, I won't be sharing my mum-in-law's recipe with you (come on, are you kidding? Sure she loves me, but she don't love me that much)  but a scrumptious and simpler version I taught my 13 year-old boy to cook.