Posts from the ‘-beef-’ Category

Vietnamese Sautéed Beef

Now we try Vietnamese dishes that’s easy to cook and have a great taste :D


  • 60ml (1/4 cup) oyster sauce
  • 1 tbs soy sauce
  • 1 tbs fish sauce
  • 2 garlic cloves, finely chopped
  • 2 tsp caster sugar
  • 1 tsp sesame oil
  • 800g beef fillet, cut into 2.5cm pieces
  • Olive oil spray
  • 2 red onions, halved, cut into thin wedges
  • 2 cups watercress sprigs
  • Lime dipping sauce
  • 60ml (1/4 cup) lime juice
  • 2 tbs caster sugar
  • 1/2 small fresh red chilli, seeded, finely chopped

how to make :

  1. Combine sauces, garlic, sugar and sesame oil in a bowl. Season. Add beef. Cover with plastic wrap. Refrigerate for 4 hours.
  2. To make lime dipping sauce, combine lime juice, sugar and click me to read more

Hawaiian Baked Ham and Swiss Sandwiches

delicious guarantee Ladies… :D

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1 1/2 pack of King’s Hawaiian Original Rolls
1 lb. deli ham, shaved
1 lb. Swiss cheese, thinly sliced
1 1/2 sticks butter
3 tablespoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
3 teaspoons of poppy seeds
1 onion, chopped


1. Heat oven to 350. Melt butter and mix in mustard, Worcestershire sauce, onion and poppy seed. Simmer for several minutes.

2. Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves in tact).

3. In a greased 9×13 pan, place bottom half of rolls and spread 1/3 of the onion mixture over the bottom of the rolls followed by the ham and cheese.

4. Replace the tops of the rolls and spread the remaining onion mixture over top.

5. Cover and bake for 15-20 minutes and, once finished, separate for serving.

Source: King’s Hawaiian



This is a stewed beef dish with a heavy Dutch influence (Semur is a translation of the Dutch word “smoor”, which means stewing or braising). This dish comes in many variations, depending on the region in Indonesia where it’s cooked.
As cooking time can be up to 2 ½ hours, you can pick a cheap cut of beef and it will still come out tender. The combination of Clove, Nutmeg and Cinnamon gives this dish a really nice distinctive flavour. Serve with boiled rice.


    • 500 gr Stewing Beef
    • 2 medium sized Onions
    • 4 Cloves of Garlic
    • 150 ml cooking oil
    • 300 ml water
    • 2 tablespoons Vinegar or lemon juice
    • 3 tablespoons Kecap Manis
    • 3 large tomatoes
    • 1 large potato
    • 2 hard boiled eggs


  • 2 Salem leaves (Indonesian bay)
  • 1 teaspoon ground clove
  • 1 teaspoon ground nutmeg
  • ½ teaspoon cinnamon
  • 1 star anise
  • Pepper and salt


Heat the oil in heavy bottom pan and lightly brown the diced beef. Add the diced onions and garlic and wait for them to soften.

Mix in the bumbu’s and add the Kecap, vinegar and enough water so that all the beef is covered.

Simmer on a low heat for about 2 ½ hours until meat is very tender. Add the diced potatoes, skinned and chopped tomatoes and halved eggs for the last ½ hour cooking time. Keep an eye on the water level, if it’s getting to dry, add a small amount of water.

The fresh tomatoes can be replaced with chopped, tin tomatoes for an equally good result.
Before serving remove salem leaves and star anise.




2 lb ground beef
1cup Italian seasoned breadcrumbs
4 eggs, lightly beaten
2/3 cup onion, finely chopped
1 cup parmesan cheese, grated
4 garlic cloves, minced
1/2 teaspoon salt
1 teaspoon black pepper

24 ounces light-colored beer, such as lager
3 cups tomato sauce
2 cup ketchup
4 tablespoons tomato paste
1 cup brown sugar, packed


  1. Preheat oven to 400*.
  2. Line broiler pan with foil and spray rack with nonstick cooking spray.
  3. Combine all meatball ingredients together in a large bowl and shape into 1 inch meatballs.
  4. Place meatballs on broiling rack and bake for 10 minutes or until browned.
  5. Combine all sauce ingredients together in a large Dutch oven and bring to a boil.
  6. Add meatballs and reduce heat.
  7. Cover and simmer 20-30 minutes,stirring occasionally.