To make your Sup Tulang extra yummy, sprinkle some fried onions on top when serving for that extra crunch. This will give you extra flavor and sweetness to your soup!
Recipe Tag: beef
It's a sandwich. But built for a man! This manwich consists of layers and layers of meat patty, with gooey cheese and our version of an In-N-Out style sauce. So good!
A simple recipe of the local Malaysian dish – Daging Masak Merah. Cooking this dish may seem intimidating – but don’t write off this Malaysian dish just yet! Daging Masak Merah is rich in flavour. It is a beautiful dish that is sure to impress. Beef slices, chillies, and tomatoes, yum! Also, remember the must-have lemongrass,...
Here's a delicious and easy meal you can cook up in under 20 minutes. The cornbeef added to this fried brown rice gives off an aromatic and delicious flavour that keeps you coming back for more and more!
The mash can be made the night before. Just make sure to keep it chilled and when you are ready to eat it, just pop it into the microwave, covered, on high for 1 minute! And Voila ! It's ready to be eaten .
"I don't cook the meat separate because I want all the flavor absorb into the meat. And the meat also give extra flavor to the vegetable" - Nurul Syafiqah Binti Ahmad Shokhaily
I remember cooking this dish on one of my Diari Mangkuk Tingkat (Tiffin Diary) episodes, featuring Sona One, along with other classic Malaysian dishes. The major tip I can share with you when making a good sambal balado is to use the best ingredients. Buy a good quality coconut oil because a little bit goes a long way. Make sure your chilies and onions are fresh and use a pastel and mortar to pound 'tumbuk' your ingredients.
A sweet and savory twist of exotic flavor, beef tenderized with sweet mangoes almost sounds like a heavenly match!
You can opt to make a large batch of sambal in advance and place it in a airtight container and keep in the fridge for up to 1 month or the freezer for up to 6 months. Always keep a jar of sambal in you fridge because you’ll never know when you need a bit...
A good piece of beef is vital for this recipe. I get mine from Village Grocer or Ben's Grocer and I always ask for the tenderloin. The tenderloin means its the tender part of the cow. Get the butcher to trim it for you and tie it up into a log (like picture).