I feel like I’ve not written much in this space despite telling myself I need to write more. So, I will try to post a recipe and a photo once a week. Considering that I’m now a full-time working adult, I should be quite busy, right? Hehe. My first proper job as an educator has been going well for the past week. I haven’t stepped into the classroom reaching yet, but next week it’s a whole new ball game!
Ramadhan is coming to an end pretty soon, with Eid just around the corner. It’s time to clean and prep the house for relatives to arrive, and tons of baking! Oh! I almost forgot! Today is Singapore’s 47th Birthday! As much as I cannot be bothered to celebrate or show some sense of patriotism, happy 47th birthday, Singapore! I would love to say more but I think I should just stop there.
Today’s recipe brought me back to last year, when it was the first time during Eid preparation that my mum welcomed me into her kitchen to assist her in cooking our Eid must have dishes. Armed with a notebook and pen, I noted down every single ingredient she added – without the amounts. It seems that every Malay cook I know uses the technique of ratio when it comes to cooking traditional dishes. I’ve gotten used to the method that I find it difficult to say verbally how much of each ingredient I put in. Nonetheless, this is a recipe that should be shared. I would say this is an easier version of a rendang.
Beef Bamia (serves 5)
500g cubed rib-eye steak
4 tablespoons of vegetable oil
6 tablespoons blended onions
2 tablespoons minced garlic
3 tablespoons blended dried chilli (boiled, strained then blended)
1 tablespoon worth of ginger juliennes (sliced thinly)
1 tablespoon worth of cumin and caraway seeds
1 cinnamon stick
2 star anise
5 pieces of cardamom
6 large tomatoes, diced
1 can of evaporated milk
salt and pepper to taste
- Heat oil in a pan. Saute onions, chilli, garlic and ginger till fragrant and when the moisture lessens. Add in spices and continue to saute for about 3 minutes.
- Add in tomatoes and stir till tomatoes start to peel and dishevel. Add in evaporated milk and beef, and stir till the milk is well combined.
- Lower heat and simmer the stew over medium low heat for about 2 to 2 and a half hours, stirring and checking on the stew constantly. Add salt and pepper only after an hour of simmering. Turn off heat once the beef is cooked through and tender.