Greatest Recipes

3″ cube fresh galingal OR

12 slices dried galingal

2 Sticks fresh lemon grass OR

2 tb Dried sliced lemon grass

6 Dried red chillies

2″ stick cinnamon

14 Cloves

4 oz Red bell pepper

4 oz Shallots or onions

1″ cube fresh ginger

2 Cloves garlic

12 Fresh/dried curry leaves OR

4 Dried bay leaves

8 Fresh/dried kaffir lime

Leaves OR a 3 X 1/4″ strip Of lemon peel 3 pt Coconut milk

2 lb Stewing beef, cut into 1-2″

Cubes 1 tb Salt

If you are using fresh galingal, peel and coursely chop it and set it aside. If you are using dried galingal, combine it in a cut with 4 tablespoons of water. If you are using fresh lemon grass, cut of the straw-like top, leaving about 6″ of the bottom. lightly crush the very bottom and set it aside. If you are using dried lemon grass, put it into the water along with the galingal. Crumble and break the dried red chillies and cinnamon into enough water to cobver and add them to the dried galingal and dried lemon grass if you are using them. Also put in the cloves. Soak the spices for 30 mins. Cut the red pepper coarsely inot dice, discarding all the seeds. Peel and coarsely chop the shallots/onions, ginger and garlic. In an electric blender, combine the soaked spices and their liquid, the frsh galingal (if you are using it), the chopped red pepper, shallots, ginger and garlic. Blend until smooth. Into a wide, preferably non-stick pan put the paste from the blender, the fresh lemon grass (if using), the curry leaves and kaffir lime leaves (or lemon rind). Stir the coconut milk well until smooth and pour that in as well. Bring to the boil, stirring occasionally. Turn the heat to medium and cook the sauce for 15 mins, stirring now and then to prevent curdling. Put in the meat and salt and bring to the boil again. Reduce the heat to medium. Cook, uncovered for 1 hour, stirring occasionally. Turn the heat up to medium-high and continue to cook, stirring now and then for a further 30 mins or until the sauce becomes thick and brown and the meat tender. This is now called KALIYO DAGING, if you continue to cook until the sauce dissappears its called RENDANG DAGING.

2 tb Flour

Salt Pepper 2 lb Top sirloin, cut into thin

-strips 1″ wide Butter 1 md Onion, chopped

1/4 lb Small button mushrooms

1 cn Tomato sauce (8 oz)

1 Bay leaf

1 c Sour cream

Combine flour and salt and pepper to taste. Add beef strips and toss to coat evenly. Melt 2 tablespoons butter in large skillet over medium heat. Add onion and cook until just beginning to become tender. Add mushrooms and cook briefly. Remove from pan. Add additional 2-3 tablespoons butter as necessary to saute meat. Add floured beef and cook until lightly browned. Combine beef and onion-mushroom mixture in casserole. Stir in tomato sauce and tuck in bay leaf. Cover and bake at 350′F. about 1 hour, or until meat is tender. Just before serving, stir in sour cream.

1 1/2 lb Beef, lean such as filet or

2 ea Med Red peppers

2 T Coriander seeds

1/4 t Red pepper flakes

4 ea Thyme, fresh or 1 tsp dried

2 T Honey

4 T Coriander, fresh coarsley ch

2 ea Red onions, about 1/2 lb

2 T Lemon juice

1 t Garlic, chopped

1/2 t Cumin

1/4 c Red wine, dry

2 T Olive oil

1 x Salt and pepper to taste

Preheat a charcoal grill to high or an oven broiler to 500 degrees. If wooden skewers are used, soak them in cold water until ready to use. Cut the beef into 1 inch cubes. There should be 24 cubes. Peel and cut the onions into 24 1 inch cubes. Reserve the remaining onion for another use. Set the cubes aside until ready to cook. Cut away and discard the pepper cores and seeds. Cut the peppers into 24 equal-size pieces and set aside until ready to cook. Combine the meat and remaining ingredients in a mixing bowl. Blend well and marinate for 15 minutes. Drain the meat and arrange equal portions of meat, onions and peppers on skewers. Reserve the marinade for basting. If the brochettes are to be cooked under the broiler, arrange them on a rack about 4 inches from the source of heat, leaving the door slightly ajar. Cook for about four minutes for rare, basting with reserved marinade and turning often. If the brochettes are to be cooked on a grill, place them on the grill and cook for 4 minutes for rare, basting often with the reserved marinade while turning UPL by Dr. Jim Culveyhouse 73330,2525

8 Tortillas

2 tb Vegetable oil

1 Garlic clove, minced

1 md Onion, thinly sliced

1 md Green or red pepper,slivered

1 lb Beef steak, in thin strips

1 tb Chili powder

1 tb Lime juice

1 tb Pickled jalapeno peppers

1/2 ts Cumin

Ingredient notes:- Beef steak should be sirloin, flank, or round. Pickled jalapeno peppers should be chopped and may be omitted if not desired. Toppings for fajitas are a personal choice. Suggestions: Salsa, chopped tomatoes, shredded Cheddar cheese, guacamole, sour cream, shredded lettuce. Variations: for chicken fajitas, omit beef and use 1 lb skinless, boneless chicken breasts, cut into thin strips. Saut? for 3 to 5 minutes or until no longer pink. Directions: Wrap stacked tortillas in foil. Bake at 350F(180C) for 5 minutes or until warm. In large skillet, heat 1 TB oil over medium-high heat. Cook and stir garlic, onion and sweet pepper for 3 to 5 minutes or until tender. Remove from pan. Add remaining oil to skillet. Brown beef, about 2 minutes. Stir in chili powder, lime juice, jalapeno peppers and cumin. Return vegetables to skillet and heat through. Spoon meat mixture onto centre of each tortilla, top with desired toppings. Fold up bottom edge, then roll up.

-From the Kitchen of -Lawrence & Cindy Kellie 5 lb Beef chunk eye roast

-boneless 2 tb Cooking fat

Salt Pepper 1/2 c Onion — chopped

1/2 c Green pepper — diced

1/4 c Soy sauce

1/4 c Dry sherry wine

1 t Ginger — fresh grated; or

1/4 ts — ground ginger

1/2 c Water

4 oz Sliced mushrooms — drained

-save liquid 2 tb Cornstarch

Hot cooked rice

1. In a Dutch oven, or large pan with a tight-fitting

cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. 2. Add onion, green pepper, soy sauce, wine, ginger, water, and mushrooms; mix well. 3. Return meat to pan. Cover and simmer for 3 1/2 to 4 hours, or until done. (Or cook in a 325F oven for same amount of time.) 4. Turn meat once to cook it evenly throughout. When done, remove meat and keep warm. 5. For 2 cups of gravy, pour liquid from pan into a 2-cup measuring cup. Let stand for 1 minute to allow fat to come to top. Discard all but 4 Tablespoons (or less) of fat. Add enough water (or other liquid) to measure 1 1/2 cups of liquid. Return to pan. 6. In same cup, measure 1/2 cup cold water and blend in flour. Add mixture slowly to liquid in pan. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. Taste gravy and correct seasoning, if necessary, with salt and pepper. 7. Slice meat; serve with sauce over hot rice. From the book given to me by Cookie.Lady: The More-Beef-for-your-Money Cookbook Mary Dunham Peter H. Wyden, New York, 1974 Happy Charring (((((THE.LaRK)))))

1 lb Beef — tenderloin

1 ts Sesame oil

1 TB Soy sauce

1/4 ts Garlic powder

1/4 ts Ginger

1/4 ts Cumin

1 c Onion — slivered

3/4 c Green bell pepper-(2 1/2″ x

: 2 1/2″) 3/4 c Yellow

1 c red bell pepper

1 c red bell pepper

2 TB White wine vinegar directio

DIRECTIONS: Trim fat from (*I used beef) pork, and cut crosswise into 1/4 inch slices. Heat oil in a large non-stic skillet over high heat until hot. Add pork, soy sauce, and next 3 ingredients; stir fry 3 minutes or until pork is done. Remove pork mixture from skillet; set aside and keep warm. Place skillet over medium-high heat; add onion and bell peppers, and stir fry 5 minutes. Return pork mixture to skillet; add 166 calories per 1 cup serving. My family absolutely l

*I changed this from pork to beef in recipe and ingredient list. FROM: CATHERINE LESLIE (RSFH58B) Recipe By : From: Sweeney <sweeney@asiaonline.Net>date: Mon, 28 Oct 1996 21:33:44 +0800 ( —–