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So i’ve gone MIA for a while. Heehehee.. my bad, totally.

Truth be told, blogging doesn’t quite appeal to me anymore. But because there are some pretty awesome recipes that i need to ‘file’ it here, i blog. Sorry, not much styling these days too… It’s not that i have lost interest or whatsoever, it’s more like the balcony at the moment isn’t quite conducive to photograph food at the moment due to the current ongoing construction work nearby.

Anyway, i had some friends over twice last month for some makan-makan and this was part of the food i served during one of the sessions. The friends, particularly, Miss Tamchiak, loved my beef stew so much so that she declared it was the BEST beef stew she ever had, and mind you, this girl has been eating/sampling alot of food. Of course i was flattered. It did do something to the ego, y’know.. and i totally needed it then because cooking for the 3 little humans and the old man wasn’t exactly fun anymore. :P

Beef and Guinness Stew

(serves 8)

 

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1.5kg stewing beef, cut into chunks
1.5 tsp salt
3 tbsp flour
3 tbsp olive oil
2 large onion, chopped
2 carrot, cut into chunks
5-6 potato, cut into chunks
2 large garlic clove, crushed
2 tbsp tomato puree
1 can Guinness Stout
a dash of mix herbs or a sprig of thyme
beef or chicken stock
a pinch of cayenne
few dashed of Worcestershire
salt and black pepper, to taste

Method

1. Marinate the beef with salt and coat it with flour before browning it in skillet. Set aside.

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2. Brown onion in your cast iron pan. Stir in garlic, follow by tomato puree.
3. Pour some Guinness beer into the pan to caramelize a little. Add in the beef chunk with the remaining beer.
4. Let the beef simmer for a few minutes before palming in the rest of the carrots and potatoes. Sit, taste, add in the rest of the ingredients, taste again.
5. Cover and let it simmer very gently for 2-3 hours.
6. Taste again before scattering chopped parsley all over.

Enjoy!

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Oh, by the way, Happy New Year!! Kinda late but better than never eh? ;)

I’ve got only 1 wish this year, that is to find a suitable unit ASAP. Hope that will happen in this term. Really keeping my fingers crossed!

CR

I know my previous Hainanese Chicken Rice which i Guest Posted on Rasa Malaysia is rather intimidating. So many ingredients, so many steps, so time consuming. Not quite the kind of recipe we busy mummies are after eh? :)

So, guess what?

I have a cheat version!

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See??

It’s one pot, easy peasy and definitely not lacking of ooompphhHH!

I mean.. check out the rice!

Each grain is uniformly coated and soaked in the chicken-broth-fats goodness. How bad can that be right? *wink*

+ It’s rather waistline-friendly donchathink? No chicken fats used, saved for that few tablespoons of olive oil. :)

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When the lovely Corsage, mummy blogger at A Dollop Of Me invited me for guest post on her blog, i couldn’t turn her down. Well, i have no reasons to turn her down actually. HEEEE!

She’s a sweet friend, and her request is what i do everysingleday –  cook food. bake food. We went through quite a few of the recipes i have on hand (yup, i have at least 10 unblogged recipes all the time, haha!) and she picked the one she loves most. However, after much thoughts at the very last minute, i decided to post this recipe instead… more suitable for her readers in my humble opinion. :)

Corsage is quite a darling. She was so understanding when i had to pull out last minute as her first Guest Post-blogger because of my family emergency back in August. Then, when we met up 2 weeks ago, i suddenly remembered about this project of hers and viola!

So yes, for the recipe of this One Pot Chicken Rice, hop over to A Dollop Of Me NOW!

Hope you’ll enjoy reading her blog as much as i do. :)

After all that slogging in the kitchen for the past 2 weeks, inhaling all the sweet, buttery aroma.. i’m so done with sweet stuff! (this morning is truly another story altogether)

Right now, i’m craving for something juicy, greenish and healthy.. hence, this post. Grin. I had to dig through the archive to look for this photo to have this up at this very moment. Oh-what-cravings-can-do-to-us, eh?

Couscous — i didn’t have fond memories of it until this recipe came along.

I still remember that first time when i cooked couscous for the family on that fateful night. Everyone made a face. Even i did. Hahaaa! It was godawful! Needless to say, no one finished their dinner that night and the remaining uncooked packet was left untouched until another fateful day, when i made this for dinner with the friends.

Yes, this. This is the recipe!

That night, the friends fought over this couscous of mine.. and leftovers were promptly ‘chopped’ to take home for their meals the very next day!

The boys weren’t hot about it still.. but when i made this again the third time, they went.. WAH!

Then i realized that chicken stock and the spices played a HUGE part. The first time i made it? I used plain boiling water with 1/2 tsp of salt to soak it — aiyo, NO WONDER LAH!

Grilled Lemon Chicken and Moroccan Couscous Salad

Couscous:

  • 2 cups homemade chicken stock
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 garlic cloves, pressed
  • 2 teaspoons salt, divided
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 1 10-ounce box plain couscous
  • 1/2 cup raisins
  • 1 cucumber, peeled, seeded, cut into 1/2-inch cubes
  • 1 large red bell pepper, cut into 1/2-inch cubes (about 2 cups)
  • 1 large carrot, peeled, quartered lengthwise, thinly sliced crosswise
  • 1 cup thinly sliced green beans or trimmed sugar snap peas
  • 2 teaspoons finely grated lemon peel
  • 1/4 cup fresh lemon juice

Chicken:

  • 2 1/2 tablespoons extra-virgin olive oil plus additional for drizzling
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 6 large skinless boneless chicken breast halves, pounded to 1/3-inch thickness
  • 3/4 cup plus 1/3 cup (loosely packed) chopped fresh cilantro
  • 1/2 cup chopped toasted almonds (optional)
  • 1 lemon, cut into 6 wedges

Method

For couscous
Bring chicken broth, 1 tablespoon oil, garlic, 1 teaspoon salt, turmeric, cinnamon, and cumin to boil in heavy large saucepan. Stir in couscous and remove from heat. Scatter raisins over, cover, and let stand until couscous softens, about 10 minutes. Fluff couscous with fork, breaking up any lumps with fingertips. Transfer couscous to large bowl. Add cucumber, red bell pepper, carrot, green beans, and lemon peel. Whisk remaining 1 tablespoon oil, 1 teaspoon salt, and lemon juice in small bowl. Add to couscous; toss to coat. Season to taste with salt and pepper.

DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.

For chicken:
Place 2 1/2 tablespoons oil, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large resealable plastic bag. Add chicken and seal bag, releasing any excess air; turn several times to coat. Let stand at room temperature 30 minutes.

Grill the chicken in oven till cooked. Transfer chicken to platter and let rest 10 minutes. Stir 3/4 cup chopped cilantro into couscous. Sprinkle almonds over, if desired. Drizzle chicken with oil, sprinkle remaining 1/3 cup chopped cilantro over, and garnish with lemon wedges. Serve with couscous.

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Sh*t.
I WANT THIS NOW.
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