Sunday, August 07, 2005

dree's first food blog entry...

so i woke up at about 1pm this afternoon after the heavy drinking at the Leo Party at Asia Cafe. I was pretty hammered.. didn't feel well so i drove home and went to bed at about 3am.. so i woke up, had a cigarette then headed downstairs to get some liquid into my system, and what did i find!! 2 slabs of Australian topside on the kitchen counter.. HMmmm!!! such luck!! just the thing i need to refuel myself for the day :D

opened mom's cookbook and read up on how to roast beef in the oven. couldn't find any proper instruction so i decided to wing it. Only marinated the beef with salt and pepper and chucked in some honey for some sweetness. preheated the oven with a pie tin in it (yes i have 2 proper ovens at home...). after the pie tin was quite warm.. i melted some butter in it. (this is done so that your beef won't stick to the pan ok!) i cut some slits in the beef so that i could have more 'juice' which i'll be using to make the sauce later on :D.. (saw it in shaolintiger's blog so i copy abit lar...)

i really didn't know what temperature to heat the ove too.. so i i tried 175 degrees.. but i think i should go abt higher nexttime .. i think i did abt 10 minutes on each side.. but i can't remember coz i took it out and put it back in .. a few times... anyway the beef was about medium rare ..but it was kinda tough.. and i don't really have proper steak knives to cut it at home.. lol.. so i decided to cut it into slices.. this is how it looks.

looks almost like stir-fry beef. haha .. forgive me its my first time roasting beef. the sauce i basically used whatever that was at the bottom of the pie tin.. put in a pot of water.. and well i did it to taste slowly... added some butter to make it richer... some chicken stock (cudn't find any beef stock in the fridge..) thickened with some flour.

my brother made some mash potatoes.. and coleslaw ( initially i wanted to make baked potatoes ..but he'd already chucked the potatoes into a pot to boil 'em) and some stir fry brocoly and long beans...

This is how everything looked after..

LOL forgive me for the poor photography.. but hey at least the meal was good.. and good thing i sliced the beef, because ended up.. even my parents wanted to eat.

yummy.. now i'm all charged up for today...wooot!


At 9:33 AM, Blogger fooDcrazEE said...

Good for u Dree. U cook at LAST. when can we join u ?
Here's some tips on roast beef

Defrost - an hour
Marination - up to you. I prefer just salt and pepper with some cayenne pepper or paprika.
stud the beef with few garlic cloves.

Beef will be more tender if roasted steadily in a constant heat. Recommemd at 230 Celcius for about 15 minutes. Then lower temperature to 200 Celcius and cook for another 15 - 20 minutes for a medium roast.

Rules of thumbs - 230 Celcius for 12 - 15 minutes for every 1/2 kg of meat.

Before slicing, let it rest for 5 minutes in a warm place to allow the juice (jus) to distribute throughout the meat.
Use some mushroom to enhance the flavour. Dont forget some ENGLISH mustard.
Enjoy !

At 12:06 PM, Blogger KY said...

next please cook bakut teh ok?

At 5:48 PM, Blogger steelrage said...

uhmm whats english mustard? hahehe imma noob

At 4:31 PM, Anonymous ShaolinTiger said...

You can buy it at the supermarket, it's yellow colour, stronger than American noob hotdog mustard, Wholegrain mustard is also good, Usually made my colmans:

Looks like this:

Colman's Mustard

Usually roast the Beef in one peice, can shove some thyme on it and a couple of peices of sliced garlic is nice, usualy just rub with salt and pepper. Give it a couple of deep slices to help it cook. Around 25-30 mins at 200 is usually good.

If the potatoes are already boiled, you could have roasted them.

Same temp for about 20 minutes, just put some oil and a couple of cloves of garlic in a pan (heat the oil in the pan for 5 minutes in the oven), then chuck the potatoes in (Dry them first or it spits like hell).

At 6:28 PM, Blogger fooDcrazEE said...

Wholegrain is lovely. will coat the beef with it and no seasoning. Thyme smells good but i rather the fresh SHAOLIN. Will do a small cut and place the thyme and even tarragon into the meat. Tried OLIVER'S style. Sea salt, thyme, tarragon in mortar pestle, smash them a bit and add olive oil. Rub the whole thing to the beef and marinate for an hour. Then roast same temp 20 minutes. LOVELY.

BAH KUT TEH - er..... KY, not here. LOLZ

At 7:49 PM, Blogger fooDcrazEE said...

oops! i've forgotten. I blog some beef recipe for u to try. Do the THAI BEEF SALAD. u will love it

At 8:52 PM, Blogger Jack0 said...

oh.. yummy..

u know guy that can cook draw some extra point of attractiveness in them..

hows ur luck with those mui~mui~jai..

At 10:29 PM, Blogger Terence Goh said...

you bloody BEEFEATER !!!!...wait...thats londons guard

At 6:53 PM, Blogger steelrage said...

beef is good.....

At 11:07 PM, Blogger fooDcrazEE said...

mui mui jai? dats how i got married. Me wife loves me cooking.

Dree, u r right. Beef is one of the best meat around for culinary but certainly not for health if u eat too much.


At 3:05 AM, Blogger steelrage said...

wow foodrazee ... how come i haven't been seeing you on irc for so long? been busy?

and dude! you're blog whoring on my site.. LOL ... not that its a problem :P


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