Tag Archives: Ground

Dubu Jorim – Braised Tofu and Ground Beef Recipe

Winter is a good time to enjoy a good spicy braising dish, and I find myself drawn to Korean dubu jorim many times this time of year. This dish is really easy and quick to prepare. Prep time is probably less than 15 minutes, and the cooking time is about the same. If you have a minimally stocked Korean seasoning in your pantry, you should be able to quickly replicate this recipe in your kitchen.

Ingredients for dubu jorim

Korean dishes tend to look extremely scary spicy, but I think it is still tolerable for most Indonesians like myself. If you are not sure you can handle the spiciness, feel free to reduce the amount of Korean chili pepper (gochugaru) used in the recipe, but don’t completely omit it. There are two types of gochugaru, coarse and fine, you can use a mix of two, of just pick either all coarse or all fine, it really doesn’t matter in this recipe. Another key ingredient is gochujang, a chili paste that is also very commonly used in many Korean dishes. If you are familiar with Japanese cuisine, then you probably know that Japanese use katsuoboshi in most of their dishes. In this respect, the Korean is very similar to Japanese, but instead of katsuoboshi, they use anchovies. The store that I frequent sells Korean anchovies in the freezer section, next to miso paste. If you cannot find this in your nearby stores, you can always place an order of Korean anchovies with Amazon. Or in a pinch, katsuoboshi is also a good substitute, though the taste of course will be slightly different. I dare hope that the rest of the ingredients should not pose a problem.

Dubu Jorim - Braised Tofu and Ground Beef

Dubu Jorim – Braised Tofu and Ground Beef

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Indian Keema Ground Beef Curry Recipe

Indian Keema Ground Beef Curry

It is not the height of summer yet, but the temperature is already unbearable hot. On days like these, I love preparing easy and quick dishes where I can spend as little time as possible in the kitchen.

This Indian keema ground beef curry is very easy to cook, using common ingredients such as onion, garlic, and ginger, and flavored with basic spices. You can serve the curry with rice or flatbread like naan or pita 🙂

Indian Keema Ground Beef Curry

Indian Keema Ground Beef Curry

Ingredients for Indian keema curry

We will need ground beef, onion, ginger, garlic, cilantro, oil, water/stock, cayenne powder, garam masala, cumin, coriander, turmeric, and salt to prepare Indian keema curry.

Ground beef or ground mutton (lamb)

Ground beef is easy to find in any grocery store in the US, so I choose ground beef for the recipe. But ground mutton/lamb is a more popular choice for keema curry, and you should use them if you can find them in your grocery store.

Oil, ghee, or butter

Ghee should be your first choice for keema curry. Otherwise, olive oil or butter is a good alternative.

Garam masala

There are many brands of garam masala, each brand has a slightly different composition of spices, but cinnamon, coriander, pepper, cumin, cloves, cardamom, and cloves are very common. I love Rani brand garam masala, and I use it when I cook Indian dishes, and also for preparing my homemade Japanese curry roux.

Water or stock

You will get the best flavor with beef stock. If you decide to use ground mutton/lamb, you can use mutton/lamb stock. Chicken stock is also a great alternative and is a better choice compared to water.

Indian Keema Ground Beef Curry

Indian Keema Ground Beef Curry

Cooking and serving keema curry

Heat ghee/butter/olive oil in a frying pan over medium-high heat. Sauté garlic and ginger until fragrant, then add onion and cook until onion is translucent.

Add ground beef, stir and cook until no longer pink. Season with salt, cayenne powder, garam masala, cumin, coriander, and turmeric, mix well and cook for 2 minutes.

Add stock/water and bring to a boil. Reduce the heat to a medium. Cover partially, and simmer for 10 minutes, or until the sauce is almost dry. Turn off heat, stir in cilantro.

It is common to serve Indian keema curry with steamed rice or flatbreads such as naan. You can also use pita bread or tortillas instead of naan.

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Mun Tahu – Braised Tofu and Ground Chicken Recipe

Mun tahu is a classic Chinese Indonesian braised silken tofu dish, with ground chicken/pork/beef (or roughly chopped shrimp), drenched in thick savory garlic ginger sauce. This dish is what I make when I need to prepare something quick and I don’t want a lot of fuss, because I can be very happy with a bowl of rice and mun tahu. If you love tofu, you are going to love this dish. Or if you don’t love tofu, maybe this can be the dish to convince you otherwise.

Mun Tahu – Braised Tofu and Ground Chicken

A Chinese Indonesian Tofu Dish

Mun tahu literally means braised tofu, originally a Hakka Chinese dish, but is now widely enjoyed by many Indonesian. You can still order mun tahu from many old established Chinese restaurants in Jakarta.

Ground chicken and chopped shrimps are probably the two most popular choice of meat to go with mun tahu, though you can also order them with ground pork or ground beef.

I think of mun tahu as the non spicy version of mapo tofu. In fact, I would argue most Indonesians are more familiar with mun tahu compared to mapo tofu.

Mun Tahu - Braised Tofu and Ground Chicken

Mun Tahu – Braised Tofu and Ground Chicken

A bowl of silky tofu goodness

The star of mun tahu is definitely the tofu. Try to stick to silken variety if you can. It is now very easy to find tofu in my neighborhood groceries, though the grocery nearest to my house for some reason only stock extra firm variety.

For silken tofu, I am still forced to make a special trip to Asian market. But I found out that Amazon now carries Mori-Nu tofu, and the silken tofu from Mori-Nu is a no brainer for this dish.

If you prepare a lot of tofu dishes like me, you may also want to grab the firm tofu and extra firm tofu.

Not having to stash my tofu in refrigerator is such a revelation, since I am definitely that lady who fills her shopping cart with a dozen blocks of tofu in one trip, and later have to sacrifice half a shelf in the fridge just for tofu.

Mun Tahu - Braised Tofu and Ground Chicken

Mun Tahu – Braised Tofu and Ground Chicken

The next little secret to make a great mun tahu lies in the stock. It is true you can make an okay mun tahu with water, but if you use chicken stock, or even Japanese dashi stock if that’s what you have, you are going to have an amazing mun tahu.

I would say that even if all you have in your kitchen is some stock granules instead of the real deal, you should still go for it. Only in last resort should one prepare mun tahu with water.

Mun Tahu - Braised Tofu and Ground Chicken

Mun Tahu – Braised Tofu and Ground Chicken

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Dendeng Age – Spiced Ground Beef Recipe

Dendeng age is Indonesian spiced ground beef that is super handy to have. We enjoy this easy to cook ground beef as topping for nasi gurih, though regular steamed rice can be used too. If you wish, you can even eat it with noodles or pasta. 🙂

Ingredients to prepare Indonesian dendeng age (spiced ground beef).

What is dendeng?

Dendeng is basically Indonesian beef jerky, typically made from thinly sliced meat cooked with a mixture of spices and sugar. The most popular version of Indonesian dendeng is dendeng balado from Padang cuisine, which is super spicy as with typical Padang dishes. Dendeng age, on the other hand, originates from East Java and is mainly sweet. You can still make it a bit spicy by adding a couple of bird-eye chilies if you wish, though keeping it free of chilies means almost everyone can enjoy this dendeng. 🙂

Ingredients to prepare Indonesian dendeng age (spiced ground beef).

Ingredients to prepare Indonesian dendeng age (spiced ground beef).

What do I need to cook Indonesian dendeng age?

To make dendeng age, you will need:

  • ground beef, though you can use thinly sliced beef too for a more traditional approach
  • daun salam (Indonesian bay leaves), omit this if you don’t have them and don’t substitute with regular bay leaves
  • kecap manis (Indonesian sweet soy sauce)
  • palm sugar, or substitute with dark brown sugar
  • salt
  • tamarind
  • coconut milk
  • water
  • kaffir lime leaves
  • shallots
  • garlic
  • galangal
  • coriander powder
  • cumin powder

Once you have all the above ingredients, we can start cooking our dendeng age, like so:

  1. Prepare a spice paste by grinding together shallots, garlic, galangal, coriander, and cumin.
  2. Heat oil in a wok/frying pan over medium-high heat. Sauté spice paste and daun salam (if using) until fragrant. About 5 minutes.
  3. Add ground beef (or thinly sliced beef), cook until no longer pink.
  4. Season with kecap manis, palm sugar, salt, and tamarind juice. Mix well.
  5. Add coconut milk and water, stir, and bring to a boil. Reduce heat to a simmer and cook until the sauce is completely absorbed by the meat and quite dry. Towards the end, you may need to stir quite often to prevent the meat from sticky to the wok/frying pan.

And our dendeng age is done!

Indonesian dendeng age - spiced ground beef.

Indonesian dendeng age – spiced ground beef.

What do I serve with dendeng age?

Dendeng age is enjoyed mainly as topping/side dish for steamed white rice, especially nasi gurih, alongside even more dishes to make a complete Indonesian rice set, such as:

Most people prepare dendeng age ahead of time and let it age for 2-3 days since the flavor improves with time. I usually store my dendeng age in an airtight container in the fridge and simply reheat the amount that I wish to eat with my steamed rice as needed.

Indonesian dendeng age - spiced ground beef.

Indonesian dendeng age – spiced ground beef.

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Green Beans and Ground Beef Stir Fry Recipe

Ingredients to prepare green beans and ground beef stir-fry: green beans, ground beef, onion, garlic, red chilies, Shaoxing wine, soy sauce, oyster sauce, kecap manis (Indonesian sweet soy sauce), ketchup, sugar, ground pepper, tapioca starch, and water.

Green beans and ground beef stir-fry is one of my family’s favorite dishes to enjoy green beans. This dish is really easy to prepare once you finish gathering and preparing all the ingredients. Once you start cooking, it will come together in under 15 minutes.

This dish is very forgiving with the ingredients. You can use either fresh green beans or frozen green beans, and you will end up with the same lovely dish.

You can also substitute the ground beef with ground pork, ground chicken, or ground turkey to suit your family’s preference. And if you are planning to go with a meatless dish, you can even use crumbled firm or extra-firm tofu to substitute for ground meat.

Cooking green beans and ground beef stir-fry in a wok.

Cooking green beans and ground beef stir-fry in a wok.

What are the ingredients for this green beans stir-fry dish?

The main two ingredients will be green beans and ground beef.

For the aromatics, we will need garlic, onion, and red chilies. I use regular yellow onion, but feel free to sub with red onion or even shallots. For red chilies, instead of Fresno chilies, you can use cayenne or bird-eyes for a spicier dish, or bell pepper for a super mild version.

For the sauce, we will use Shaoxing wine, soy sauce, oyster sauce, kecap manis (Indonesian sweet soy sauce), tomato ketchup, sugar, and ground pepper.

Shaoxing wine is a Chinese cooking wine. The most suggested substitution is dry sherry, but if you stock other Asian cooking wine, such as Japanese sake, or Chinese white rice wine (mi jiu), those would actually work better.

Kecap manis is Indonesian sweet soy sauce. I find that the best substitute would be an equal mixture of soy sauce and coconut palm sugar. So 1 tbsp kecap manis = 1/2 tablespoon soy sauce + 1/2 tablespoon coconut palm sugar.

Since this is a Chinese dish, I prefer using Chinese light soy sauce. My favorite light soy sauce is Pearl River Bridge or Kimlan. Feel free to use any soy sauce, though I highly suggest choosing a reduced-sodium option if possible.

And finally, we will need a tapioca starch slurry, which is a mixture of tapioca starch and water. We will use this to thicken the sauce at the end of our cooking time. You can also use cornstarch if you wish.

My recipe for green beans and ground beef stir-fry is enough to feed a family of four as a main dish.

My recipe for green beans and ground beef stir-fry is enough to feed a family of four as a main dish.

How to cook green beans and ground beef stir-fry

First, heat oil in a wok over medium-high and sauté garlic and onion until the onion starts to wilt. Then add red chilies and stir for 30 seconds.

Next, add ground beef and stir until the meat is no longer pink.

Then, add all the sauce ingredients (Shaoxing wine, soy sauce, oyster sauce, kecap manis, tomato ketchup, sugar, and ground pepper), and mix well.

Next, add green beans and mix. Cover the wok with a lid, and cook until the green beans are al-dente. About 5 minutes if using fresh green beans, and about 8 minutes if using frozen green beans.

Finally, thicken the sauce by adding tapioca starch slurry and stir until the sauce is thick.

Turn off the heat and transfer to a serving plate to serve with some steamed white rice.

This green beans and ground beef stir-fry has a super delicious meat sauce and the green beans are cooked just until al dente for a satisfying bite into the vegetables.

This green beans and ground beef stir-fry has a super delicious meat sauce and the green beans are cooked just until al dente for a satisfying bite into the vegetables.

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Steamed Ground Pork with Salted Duck Eggs Recipe

Steamed ground pork with salted duck eggs.

Chinese steamed ground pork is probably the dish that makes me think of my Mom the most every time I am not feeling well. She will diligently make this dish and serve it with plain congee. It’s a dish that is guaranteed to make me feel instantly better and healthier. 🙂

For the plainest execution of the recipe, you can get away without any salted duck eggs and it will still be a delicious dish. But Mom’s version has these salted duck eggs, so I always make mine following her recipe.

Ingredients for steamed ground pork with salted duck eggs: ground pork, light soy sauce, sesame oil, tapioca starch, ground white pepper, sugar, water, boiled salted duck eggs, scallions, and cilantro.

Ingredients for steamed ground pork with salted duck eggs: ground pork, light soy sauce, sesame oil, tapioca starch, ground white pepper, sugar, water, boiled salted duck eggs, scallions, and cilantro.

Ingredients for Chinese steamed ground pork with salted duck eggs.

This recipe needs ground pork, light soy sauce, sesame oil, tapioca starch, ground white pepper, sugar, water, and boiled salted duck eggs.

Salted duck eggs

In a typical Chinese/Asian market, you should be able to get raw duck eggs, raw salted duck eggs, and boiled salted duck eggs. Be sure to pick up boiled salted duck eggs for this recipe.

If you do pick up raw salted duck eggs, please follow my guide to change the recipe to use this instead of boiled salted duck eggs.

Light soy sauce

There are two varieties of Chinese soy sauce: light soy sauce and dark soy sauce. Every time you see a recipe for a Chinese dish that simply calls for soy sauce, it usually means light soy sauce.

My favorite brand for light soy sauce is Pearl River Bridge and Kimlan, but you can use Kikkoman soy sauce too.

(1) Mix ground pork, light soy sauce, sesame oil, tapioca starch/cornstarch, ground white pepper, sugar, and water. (2) Add in chopped salted duck eggs. (3) Transfer to a steamer proof bowl. (4) Steam over medium heat for 30 minutes.

(1) Mix ground pork, light soy sauce, sesame oil, tapioca starch/cornstarch, ground white pepper, sugar, and water. (2) Add in chopped salted duck eggs. (3) Transfer to a steamer proof bowl. (4) Steam over medium heat for 30 minutes.

Step-by-step to prepare this steamed pork dish

Mix ground pork, light soy sauce, sesame oil, tapioca starch/cornstarch, ground white pepper, sugar, and water. Please stir until the ground pork mixture has absorbed all the water and there is no standing liquid.

Add in chopped salted duck eggs and stir to distribute the eggs evenly in the ground pork mixture. Transfer to a steam-proof bowl.

Prepare a steamer over medium heat. Make sure there is enough boiling water for a 30 minutes steam and make sure there is plenty of steam before you start steaming. Steam the ground pork mixture over medium heat for 30 minutes.

Remove the steamed pork from the steamer. Garnish with chopped scallions and/or cilantro, and serve hot with steamed white rice or plain congee.

Steamed ground pork with salted duck eggs, cut into 8 pieces, and garnish with scallions and cilantro.

Steamed ground pork with salted duck eggs, cut into 8 pieces, and garnish with scallions and cilantro.

Adapting the recipe to use raw salted duck eggs

Crack open salted duck eggs and separate the egg whites from the egg yolks. Gently pinch with your fingers to break the egg yolks into smaller pieces.

Mix ground pork, light soy sauce, sesame oil, tapioca starch/cornstarch, ground white pepper, sugar, and water. Stir until all the water is fully absorbed by the ground pork mixture and there is no standing liquid. Then transfer to a steam-proof bowl.

Pour the egg whites over the ground pork mixture. Scatter and press the egg yolk pieces into the ground pork mixture as evenly as possible.

Again, steam the ground pork for 30 minutes in a steamer.

The broth of this steamed pork dish is very flavorful, goes perfectly with steamed white rice or congee.

The broth of this steamed pork dish is very flavorful, goes perfectly with steamed white rice or congee.

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Chinese Ground Beef Meat Sauce Recipe

Chinese ground beef meat sauce as a topping for steamed egg custard.

People who have busy schedules need to learn how to make this Chinese ground beef meat sauce.

Stocking my fridge with this meat sauce means I can make a meat sauce rice bowl, or meat sauce noodles, anytime I want. The meat sauce is also perfect with instant ramen.

Sometimes, I prepare this meat sauce along with Chinese steamed egg custard. The meat sauce is perfect as the topping for the egg custard, and together, the pair makes for a satisfying and filling meal with steamed rice.

Chinese Ground Beef Meat Sauce

Chinese Ground Beef Meat Sauce

Ingredients for Chinese meat sauce

The main ingredients for this dish are ground beef, onion, and garlic.

For the sauce, we will need hoisin sauce, oyster sauce, dark soy sauce, Shaoxing wine, sesame oil, sugar, and pepper.

For garnish, I usually go with chopped scallions and toasted sesame seeds.

Ground beef or pork?

I use ground beef here because this is probably the most common ground meat sold in the United States.

Traditionally, or at least the way it is prepared in my home growing up, is with ground pork.

I recommend using ground pork if your supermarket has ground pork, and keep the rest of the recipe the same.

Chinese Ground Beef Meat Sauce

Chinese Ground Beef Meat Sauce

Easy rice bowl, noodle bowl, or even spaghetti bowl

The idea of meat sauce is that busy Moms who cannot prepare food for their kids during lunchtime can rest easy that the kiddos will have a satisfying meal once they return from school.

As long as Mom remembers to turn on the rice cooker, the kiddos can scoop out steamed white rice along with plenty of meat sauce for lunch. If you are Chinese growing up, uh…, anywhere…., I am sure you understand what I am saying 🙂

Chinese Ground Beef Meat Sauce

Chinese Ground Beef Meat Sauce

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