Sarahlyn's Kitchen

TASTE WITH YOUR EYES

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bistek 003fixW

Ingredients:

800g rump steak, thinly slice the meat (1/2cm thick), then cut into 5-7cm wide pieces.

2 x cloves garlic, peeled, crushed, chopped

2 x medium red onions, cut into rings

1/3 cup dark soy sauce

1/4 cup light soy sauce

2 tbls cumquat juice or lemon juice

3 tsps sugar

5 tbls rice bran oil or olive oil

 

Method:

1. Combine dark soy sauce, light soy sauce, garlic, lemon juice and sugar in a bowl. Set aside.

2. Place beef in a non-metallic bowl. Add the soy sauce marinade and mix to combine. Cover with plastic wrap. Marinate for 15- 30 minutes.

3. Heat 3 tablespoons of oil in a large non-stick fry pan. Cook beef with the marinade on high heat for 8-10 minutes or until the meat is tender. Add the sugar and 1/3 cup of water, stirring occasionally until the sauce is reduced.  Add remaining oil. Turn heat on low. Simmer and stir occasionally, until desired thickness is reached and the meat is tender. Add onion and cook for 1 minute. Turn off the heat and cover the pan. Onions should be just cooked and a bit crunchy.

4. Garnish with chopped chives. Serve with cooked rice.

Note: If you find the sauce too salty, add a bit of water and 1 teaspoon of sugar.

This is another recipe passed down to me.Traditionally, Filipinos use cumquat juice for this recipe.

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puto 005w

Ingredients:

3 cups self-raising flour

1 1/2 cups raw sugar or caster sugar

2 cups milk

1 tbs butter or margarine, melted, cooled

1 tsp. vanilla essence

1/4 tsp yellow food coloring, optional

 

Method:

1. Line muffin tins with paper cases. Place flour, sugar, milk and butter in a large bowl. Using an electric mixer, beat on slow speed then increase to high speed until combined. Stir in food coloring.

2. Fill muffin pans up to three-quarters full with mixture. (you can use Multix patty pans if you don’t have a large steamer) Steam the muffins for 12-15 minutes or until a skewer comes out clean. Serve warm with butter.

 

Makes approximately 16

STEAMED MUFFINS ~ We call them “PUTO” in the Philippines. This is a slight modification of my dad’s unwritten recipe. They are my favorite afternoon snacks. I like to serve them warm with butter.

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noodle cups 005fixW

 

noodle cups 008fixW

Ingredients:

200 g packet of chang’s egg noodles

1 x chicken breast

1 x small red capsicum diced

1 x carrot, cut into matchsticks

2 tspn sesame oil

3 x spring onions, thinly sliced, plus extra for garnish

1 x garlic clove, finely chopped

2 tspn light soy sauce

1 Tbls kecap manis (sweet soy sauce),plus extra to drizzle

1 tspn black sesame seeds, lightly toasted

3 tbs peanut oil or olive oil

 

Method:

1. Preheat oven to 180 degrees Celsius. Cook noodles according to packet instructions, drain, add a dash of sesame oil and toss.

2. Grease a 12 hole mini muffin pan with peanut oil or olive oil. Press the cooked noodles into the base and sides of the muffin moulds to form the basket shapes. Brush again with peanut oil before baking for 10-15 minutes or until golden brown. Remove noodle baskets and place on tray lined with baking paper. Bake noodle nests for further 5- 6 minutes or until crisp.

3. Meanwhile, heat the remaining peanut oil in a frying pan, add chicken & cook for 3-5 minutes or until just cooked through. Add garlic, carrot, capsicum, spring onion,soy sauce, Kecap Manis and sesame seeds. Toss for 3 minutes or until the vegetables are tender crisp.

 

To serve, fill noodle baskets with the chicken mixture and drizzle with extra Kecap Manis. Garnish with spring onion.

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fried rice 003Wa

Ingredients:

2 cups cooked jasmine rice

1 tspn vegetable oil

1 x egg

2 Tbls dark soy sauce

1 Tbls light soy sauce

1 x small red capsicum diced

1/3 cup peas

1 x garlic clove, finely chopped

2 x spring onions, thinly sliced, for garnish

 

Method:

1. Heat oil in the wok or frying pan on medium-high heat. Break the egg in the centre. When the eggs starts to set, stir-fry with all the vegetables and garlic for 2-3 minutes.

2. Add the rice and toss all the contents of the wok together, then add dark and light soy sauce. Stir-fry for 5 minutes and season with salt and pepper to taste. Serve immediately and garnish with spring onions

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fettuccine 008fixW2

Ingredients:

300 g fettuccine pasta

150 g smoked salmon,torn into bite-size pieces

2 Tbls fresh orange juice

1 tspn lemon juice

2 Tbls extra virgin oil with lemon oil

1 cup baby rocket leaves

150 g reduced-fat ricotta cheese, crumbled

1 Tbls chives, chopped

1/4 cup parmesan cheese, shaved, to garnish

 

Method:

1. Cook pasta according to packet directions. Drain and reserve 1/3 cup of pasta water. Return to the pot and add the reserved pasta water.

2. Stir in salmon, rocket, orange juice, lemon juice and olive oil. Season with salt and pepper.

3. Divide between bowls and serve with ricotta. Garnish with shaved Parmesan cheese.

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