Oxtail Stew

 

From Sylvia Tan's Singapore Heritage Food 

1 kg oxtail 
1 tsp dark soy sauce 
1/4 cup fluor 
1 onion, chopped 
3 garlic cloves, chopped 
1 cinnamon stick 
4 cloves 
2 Tbsp tomato puree 
400 ml beef stock 
2 tomatoes, quartered 
1 carrot, cut into wedges 
light soy sauce, salt & pepper to taste 

- marinate oxtail in dark soy sauce for at least 2 hrs 
- mix fluor, salt & black pepper in a bowl. Coat oxtail thoroughly with the mixture 
- fry oxtail until lightly browned. Remove from pot 
- fry onion & garlic in the pot. Then add cinnamon stick, cloves, beef stock & tomato puree. Stir well 
- Return meat to pot & bring to boil. Then simmer 
- After 1.5 hours of cooking, add carrot & tomatoes 
- Cook for another 1/2 hour till meat is tender 
- Taste & adjust seasoning with light soy, salt & pepper. 

Notes : 

- don't leave out cinnamon & cloves, it gives it the extra flavor 
- I was lazy & added the carrot & tomatoes together with the meat 
- my oxtail was in big pieces so I had to cook it a little longer. You'll just have to see for yourself.

by penguin

Fish Stew (for 4 or 2 very hungry persons)

 

Fish Stew (for 4 or 2 very hungry persons) 

6 Tbsp olive oil 
1 onion chopped 
2 large garlic cloves chopped 
2/3 cup of fresh parsley chopped 
1 cup fresh chopped tomato (1 medium tomato) I used half a bottle of home made coulis 
2 tsp tomato paste 
230 ml clam juice (I couldn't find any so I'd substituted with Japanese dashi stock instead. 230 ml of water with 1.5 tsp of dashi powder) 
2/3 cup of white wine (then pour yourself a glass as it's cooking) 
700 g fish fillets (use at least 3 diff types of firm white fish - I used sea bass, cod & another fish which I don't have the English name) 

oregano, tabasco, thyme, pepper, salt to taste (I added thyme, salt & pepper but also a little saffron for the extra kick) 


1. Heat olive oil & then fry onions & garlic for about 4 mins 
2. Add parsley & fry further 
3. Add tomatoes, paste & cook for another 2 mins 
4. Add clam juice (stock), wine & fish. Simmer till fish is cooked. Not more than 10 mins. You don't want the fish to break up. Add herbs, spices, salt & pepper to taste. 


by Penguin

Ruth's Stew

2 pounds of stew beef, cut up into big chucks 
1 tsp of salt 
1 tbs sugar 
3 tbs of Minute tapioca ( I use tapioca flour) 
1 can (8 ounces) of tomatoes (not the puree) 
1/2 cup bread crumbs (buy those pre-packed bread crumbs for deep frying) 
3 onions, peeled and cut into quarters 
3 carrots, peeled and cut into 3-inch chucks 
1 cup celery sliced thin. 

Preheat oven to 300F 
Combined all ingredients in a large casserole dish, including juice from the canned tomatoes. Mix well. 
Bake in oven at 300F for 3 hours. Stir occasionally during cooking time. If stew seems too dry, add 1/3 cup of orange juice. You can add in potatoes for the last hour of cooking.


 easy recipe taken from a Kid's Cook Book ~ Kids Cook!: Fabulous Food for the Whole Family (Williamson Kids Can! Series).

Stew Sea Cucumber with Roast Pork

Ingredients: 
$2 worth of roast pork(ask the seller cut 1cm thick) 
2 thick pieces of sea cucumber(prefer the whiter ones, try to choose harder ones if u're using thermos pot and softer ones if u're using the wok.) 
Softer ones tend to melt fast so becareful. 
1 small can of buttom mushrooms(cut into halves) 
1 tbsp chopped garlic 
1 tbsp of chopped ginger 
2 chilli padi(seedless)-optional 
some dark soya sauce (add more if u like it darker color) 

Method: 
Wash the insides of the sea cucumber till clean, cut into at least 1cm thick pc. 
Heat oil and fry ginger till fragrant 
Add garlic and chilli to fry for awhile 
Add roast pork to stir fry for about 1min. 
Add sea cucumber and stir 
Add water(agaration, see how much gravy u want. Not too much of water as the sea cucumber will melt a little and you'll get soup instead) 
-for wok, add water slowly as it evaporates fast 
Add in button mushrooms and dark soy sauce 
Cover and simmer till sea cucumber is soft(the taste of roast pork will go into the sea cucumber too). 
-for thermos pot, no need to simmer, just boil for awhile before return to


by Mandy

Kimchi stew

100g sliced beef 
1T sesame oil 
3 small clove garlic chopped 
2Cups kimchi, chop into small pcs 
1T gochujang 
1T korean chilli pepper 
1T soya sauce 
4-5C water/stock 
a bit of sugar 
chinese/silken tofu 
spring onions 

Stir fry sliced beef with 1/2T of sesame oil till brown and add the kimchi, stir fry till fragrant. Add the chopped garlic and balance sesame oil, mix well, add the water/stock followed by the gojuchang, chilli pepper and soya sauce. Simmer till it boils then throw in the tofu and spring onions. Simmer for about 10mins and off, serve. 

If you omit the gochujang and chilli pepper, you can ignore the soya sauce.


by Zuraini