1kg Beef Brisket – chopped in 1 inch chunks
2 Tbsp Curry Powder
1 Tbsp Crushed Garlic
4 Tbsp Soy Sauce
1 Tbsp Rock Sugar
3 Tbsp Red Curry Paste
2 Slices Ginger
150ml Evaporated Milk
1 bunch Asian Green (Bak Choy/ Choy Sum) – chopped
- Bring a pot of water to boil with ginger. Blanch the beef briskets for few minutes. Drain.
- Add 2 Tbsp of cooking oil in a large frying pan. Stir fry the curry powder for 1 min, then add the curry paste and cook for another minute.
- Add the beef briskets in and top up with water. Add soy sauce and rock sugar and bring to boil. Cook for 30 mins on medium high heat. Then simmer for another 20 mins until sauce reduce by half.
- Add Bak Choy / Choy Sum and cook for 5 mins.
- Add evaporated milk and simmer until sauce is thicken.
- Serve with rice, Enjoy!
While enjoying a Netflix movie in a cold night, instead of having chips and crackers we had something different this weekend. We usually buy a flavoured ready-to-eat chestnuts (100g) from Korean store for $7. It’s a bit pricey for this amount so we bought a good 1kg raw chestnut in Asian grocery supermarket for $7.80 and I decided to try make them by myself.
1kg Raw chestnuts
½ cup raw sugar
½cup brown sugar
2 Tbsp Honey
Depends on the size of the chestnuts cooking time may vary
- Preheat oven to 200 degrees.
- Wash the chestnuts in lukewarm water. It helps to soften up the skin a little bit for next process.
- Use a sharp knife to cut an “X” on the flat side of each chestnuts.
- Place baking paper on a baking tray and spread the chestnuts on layer.
- Bake the chestnut for 20-25 mins.
- In a large mixing bowl dissolve the sugars and honey into hot water, and take the chestnuts out to soak for approx. 10 mins in the sugar syrup.
- Remove chestnuts from the sugar syrup and return to baking tray. Use a pastry brush to brush a few layers of sugar syrup on top of the chestnuts and bake for another 10 mins or until you can smell the scent of caramel
- Bring out the chestnuts and let cool for awhile and serve.