Fried Beef (Ame Pyot Kyaw)

This is the type of fried beef we grew up eating. It is similar to the Crispy Fried Chicken I've posted in the past where you boil or cook the meat first before frying. It is quite simple to prepare but since it needs to be cooked until beef is very tender, it will take longer time to cook than chicken. I usually use pressure cooker for preparing this. You can adjust the crispiness of the meat during the frying process. The longer you fry the crispier but little harder it will get. Some people like to fry just for few minutes until golden brown so that it is soft and tender. I personally like it quite crispy and almost ‘Jerky’ like so I fry for longer time, which also makes the meat darker in color. Back home, after deep frying the beef, we like to keep the meat in the oil that was used for deep frying and served it that way but I usually drained the oil after frying.

This can be served with Dal, Achin Hin or Eli Palat along with steamed rice.

Fried Beef

Serves: 4
Preparation Time: 5 minutes
Cooking Time: 40 to 45 minutes

Ingredients:
2 pounds Beef (I used Beef Stew Meat) – cut into 2 x 1 inch pieces
2 tablespoons Ginger – grated or finely chopped
2 tablespoons Garlic – crushed or finely chopped
4 tablespoons White Vinegar
3/4 teaspoon Turmeric Powder
Salt to taste
Oil for frying

Directions:

1. In a pressure cooker pot, combine beef with ginger, garlic, vinegar, turmeric powder, salt and 1/4 cup of water.
2. Pressure cook over low heat for 3 whistles or 3 to 4 minutes after cooker starts steaming, turn off heat and keep aside.
3. Once pressure is released, open the pot and if there is any water left, cook over high heat until all water has been evaporated.
4. Deep fry the beef over medium heat until desired crispiness.
5. Serve hot or at room temperature.

Note: If cooking without pressure cooker, fill enough water to barely cover the beef and cook covered over low heat until beef is tender for about 1 hour. Once tender, open lid and cook over high heat to let water evaporate.

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Dum Ka Champ

There's a little confusing but fun story behind this dish. For few years now, my Dad has been telling us that his favorite dish is Tawa Boti. When he finally got to eat it, he realized that Tawa Boti was not the dish he was missing but couldn't recall the dish he likes. After having a conversation between me, him and my sister; my sister thinks that this might be the dish he is missing.

It is very similar to the Tawa Boti recipe I posted earlier, mainly with the ingredients used. The taste of the gravy is quite similar as well. The difference is that this dish uses ground meat, has potatoes and cooking method is different from Tawa Boti.

We all have long forgotten about this dish for many years but since after that conversation, I've been craving for this. We're not even sure of the real name for this dish but my sister vaguely remembers it as Dum Ka Champ (or Kabab). She told me how to prepare it so that I can test it out.

Since my Dad's Birthday is coming up, I thought of dedicating this dish for him.
"Happy Birthday Daddy:)"...

Dum Ka champ

Serves: 4
Preparation Time: 30 minutes
Cooking Time: 45 minutes

Ingredients:

For Patties

For Gravy

2 teaspoons Cumin Seeds 2 inch piece Ginger - cut in chunks 5 cloves Garlic - cut in chunks 4 Thai Chilies or any Green Chili - cut in chunks 1/4 cup Onion - roughly chopped 2 tablespoons Fried Onions (I use store bought) 20 ounces Ground Beef (I used extra lean) Salt to taste 1/4 teaspoon Turmeric Powder 1 teaspoon Garam Masala Powder 1/2 teaspoon Cumin Powder (optional) 1 Large Egg - lightly beaten 3 tablespoons Oil

1/2 cup Yogurt 1 teaspoon Garam Masala Powder 2 teaspoons Red Chili Powder 1/4 teaspoon Turmeric Powder 1/2 teaspoon Salt (adjust to taste) 2 Russet Potatoes - cut into 1/4 inch rounds 1 large Onion - cut into 1/4 inch rounds 2 medium Tomatoes - cut into 1/4 inch rounds 1/3 cup Mint Leaves - roughly chopped 1/4 cup Cilantro - roughly chopped (optional) 2 Thai Chilies - cut in half lengthwise

Directions:
For Patties

1. In food processor, pulse cumin seeds few times to crush them a bit. Add ginger, garlic, Thai chili and process until very finely chopped. Transfer to a bowl and keep aside.
2. In same food processor, add onion and grind until very finely chopped. Transfer to the bowl with ginger, garlic and chili.
3. Add remaining patties' ingredients except egg and oil to the bowl and mix well with hand. (I pulse the meat mixture few times in the food processor after mixing with hand)
4. Divide the meat mixture into 8 equal portions and shape each portion into patties about 3 inches wide and 1/2 inches thick.
5. Heat a large pan with oil over medium heat. Once hot, lightly coat the meat patties with beaten egg and pan fry till lightly golden for about 3 to 4 minutes per side, flipping once. Remove from oil and keep aside.

For Gravy

1. In a small bowl, combine Yogurt with 1/2 cup of water, red chili powder, turmeric powder and salt. Whisk well to smooth it out.
2. In the same pan used above, wipe out some oil leaving a thin layer coating at the bottom.
3. Place each ingredient in the pan in a single layer with few tablespoons of yogurt between each layer, starting with potatoes at the bottom, meat patties, onion rings, and finally tomatoes on top.
4. Pour remaining yogurt mixture over the top, cover with a tight lid and cook over low heat for about 30 minutes undisturbed.
5. After 30 minutes, check to see if potatoes are tender. If there is too much water, increase heat to medium and let it evaporate partially covered or uncovered for about 5 minutes. (Keep in mind that potatoes will soak up water later so don't over evaporate it)
6. Once you've reached the desired consistency of liquid and potatoes are cooked through, top it up with mint, cilantro and Thai chilies. Let sit covered for about 5 minutes before serving.
7. Serve hot with Chapati or Naan.

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Galbi (Korean Short Ribs BBQ)

I like a lot of barbeque dishes and Galbi is no different. I like to pair it with some Japchae, and some of the Korean side dishes, depending on how much time I have on hand. I’m using Maangchi’s recipe with few more ingredients added. I love the dipping sauce she made which goes really well when spread over rice noodle roll sheets, and wrapped with some meat and vegetables. It is always good to marinate meat overnight but if you are short of time, few hours of marinating will do as well. I like to buy the boneless short ribs from Costco. I like this cut because it is well marbled which produce tender meat at the end and boneless just makes it a bit easier to eat.

Galbi (Korean Short Ribs BBQ)

Serves: 4 to 6
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Marinating Time: Preferably overnight

Ingredients:
4 pounds boneless beef chuck short ribs – excess fat removed and cut into 1/4 inch thick and 5 to 6 inches in length
1 large Asian pear
9 cloves garlic
1/2 Onion (about 1 cup) – cut into chunks
1 teaspoon ginger – roughly chopped
1/3 cup soy sauce
1/3 cup water
1/3 cup Chinese rice wine (cooking wine)
1/4 cup honey
1 teaspoon ground black pepper
3 tablespoon sesame oil
2 tablespoon sesame seeds
1 tablespoon crushed red pepper (optional)
4 green onions – thinly sliced

Directions:

1. Wash the beef couple times under cold water, drain and keep it in a large container or pot.
2. With your food processor or blender, grind pear, garlic, onion and ginger into a fine paste and transfer to a clean large bowl.
3. To this bowl, add the remaining ingredients and mix well. Pour this marinate over the beef, mix well and let it marinate in the fridge, covered for overnight.
4. When ready to grill, remove the meat from refrigerator 30 minutes before grilling and grill on high heat for your desired doneness, approximately 2 minutes per side or more.
5. Serve the meat as a wrap with ingredients such as lettuce, chunks of cucumber, carrots, green chili, rice noodle roll sheet and dipping sauce (recipe below) or serve with some steam rice, Japchae, grill vegetables and cucumber kimchi.

Dipping Sauce
Ingredients:
2 tablespoon soy bean paste (fermented bean paste, Doenjang)
1 tablespoon Korean hot pepper paste (Gochujang)
1 green onion – thinly sliced
1 clove garlic – pressed or finely chopped
1 teaspoon honey
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds

Directions:

1. Combine all ingredients in a small bowl, mix well and serve.

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Thai Grill Beef Salad

This is one my favorite salads. The taste and ingredients used in the dressing is very similar to the Thai dish 'Larb' that my dad used to cook for us when we were kids. You can serve the salad by itself as a light meal; serve it as a side dish to a meal or serve it with steam rice as a meal on its own.

Thai Grill Beef Salad

Serves: 2 to 4
Preparation Time: 15 to 20 minutes
Cooking Time: 10 to 15 minutes
Marinate time: 30 minutes

Ingredients:
For Marinate:
2 – 1 inch thick, boneless New York strip steaks – fat removed and poked with fork all over
2 cloves garlic – crushed
1 teaspoon ginger – grated
1 tablespoon light soya sauce
3 tablespoons rice vinegar
3 tablespoons Chinese rice wine, cooking wine
1 teaspoon sugar or grated palm sugar
Salt and ground black pepper to taste

Salad Dressing:
1/3 cup shallots, thinly sliced
1/3 cup cilantro, roughly chopped
1/3 cup mint, roughly chopped
1 tablespoon or to taste crushed red chili pepper – toasted (toast chili pepper in a small skillet on low heat until fragrant)
1 tablespoon uncooked sweet rice – lightly toasted on a skillet and grinded to a coarse powder
2 tablespoon fish sauce (adjust to taste)
1 tablespoon sugar or grated palm sugar (adjust to taste)
Juice of 1 to 2 limes (adjust to taste)

Other ingredients:
2 medium tomatoes, thinly sliced
2 medium cucumbers, thinly sliced
2 handfuls of romaine lettuce, roughly chopped

Directions:

1. Mix all marinate ingredients except for beef in a small bowl and adjust according to taste. Coat both sides of the beef with this mixture in a shallow dish and let it marinate for about 30 minutes or so.
2. Mix all salad ingredients in a bowl and adjust according to taste and keep aside.
3. Heat a griddle skillet pan or a skillet on high heat until the pan is hot. Spray with oil and cook the steaks on high heat for about 3 minutes on each side to get color.
4. Reduce heat and cook till your desire doneness. For a little well done meat, after reducing the heat, cover the pan halfway and let it cook through.
5. When done, transfer the meat to a plate, cover loosely with foil and let it rest for 5 minutes before slicing the meat into thin strips.
6. To serve, add tomato, cucumber and lettuce in a big mixing bowl and add half of the salad dressing. Toss well and transfer to a serving platter. Top it up with sliced beef and pour more dressing on top. Serve with steam rice.

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