Salted Beef

1.5 kg beef brisket
Water
Salt
Brown sugar
Bay leaf
Anise
Clove
Allspice
Coriander
Peppercorn

1. Cook everything (except the meat) for long enough to dissolve the salt and sugar.
2. Let brine cool completely.
3. Add meat in brine and refrigerate for 5-7 days.
4. Take the meat out of the brine, rinse and place into a pot.
5. Add some onion, celery and carrot.
6. Gently simmer for about 2½ hours.

Serve on rye/caraway bread with English mustard and a side of sliced dill pickle.

Ayam Rempah

1 ekor ayam
2 Tbsp serbuk kunyit
2 Tbsp tepung gogi
2 Tbsp serbuk jintan manis
1 Tbsp serbuk jintan putih
1 Tbsp serbuk kari
1 Tbsp serbuk cili
Daun kari

1. Tabur garam atas ayam bagi rata.
2. Tabur serbuk kunyit (supaya tak nak kuning sgt).
3. Tabur tepung gogi, tambah sedikit air supaya selaput rata (tepung apa-apa pun boleh; guna je tepung cucur adabi).
4. Tambah sedikit serbuk jintan manis, serbuk jintan putih dan serbuk kari.
5. Tambah serbuk cili kalau nak pedas.
6. Gaul beberapa helai daun kari.
7. Biarkan paling sekejap 3 jam (lagi baik semalaman).
8. Goreng.

Lamb Kebab

1 tsp dried flour
1 tsp dried oregano
½ tsp dried Italian herbs
½ tsp garlic powder
½ tsp onion powder
½ tsp cayenne pepper
1 tsp salt
½ tsp black pepper
500g minced lamb

1. Preheat oven to 180°C.
2. In a large bowl combine the flour, oregano, Italian herbs, garlic powder, onion powder, cayenne pepper, salt and black pepper.
3. Add the minced meat and mix thoroughly for 2-3 minutes, punching and kneading until no air pockets remain and the kebab meat is smooth.
4. Shape the mixture into a loaf and place on a baking tray. Bake in the middle shelf of the oven for 1 hour 20 minutes turning the loaf halfway through the cooking time to ensure even browning.
5. Once cooked remove from the oven and cover with foil. Allow to rest for 10 minutes.
6. Slice as thinly as possible to serve.

Ginger Beef Kuey Teow

Serves 4

1 kg or 2 lbs Beef  - thinly sliced
15 cm or 1.5 jengkal Ginger - 5 cm thinly sliced
2 bunches Garlic
4 biji Bawang merah/Shallots
1 cup Oyster sauce
1 cup Kicap manis
Fish sauce
Sesame oil
Cooking oil
White pepper
2 ikat Sawi
2 ikat Spring onion - hiris
500gm or 1 lb Kuey teow

Blend together:
10 cm or 1 jengkal Ginger
2 biji Garlic
4 biji Bawang merah/Shallots

1. Boil kuey teow.
2. Marinate beef with enough sesame oil and oyster sauce to cover all the meat.
3. Sauté blended ingredients with cooking oil until it starts to brown.
4. Add in beef and sliced ginger.
5. Stir under medium heat until meat is cooked.
6. Add in remaining oyster sauce and kicap manis.
7. Add enough water for desired thickness and bring to boil.
8. Add in spring onions.
   
9. Add in fish sauce, white pepper to taste.

Serve with kuey teow, sawi and green chili.