Posts tagged ‘potato’

July 28, 2016

Taiwan Beer Beef Stew

by tina

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I’ve always wanted to make a stew with some beer ’cause it seems like you just can’t go wrong with the two together. After experimenting with a couple of recipes, (and my patient husband letting me do my thing and trying out my various stews), I came up with my own version. This is such a good comfort food dish~

Ingredients*:

  • 1 tsp oil
  • 1 onion
  • 1 tsp salt
  • 1 to 1 1/4 lbs beef sukiyaki meat
  • 2 potatoes (medium sized)
  • 1 package (~7 ounces) konjac yam noodles (optional)
  • 2 carrots (2 small or 1 large)
  • 2 tbsps mirin
  • 2 tbsps soy sauce
  • 2 tbsps sugar
  • 3/4 cup water
  • 1 pint Taiwan beer

*Due to different levels of sweetness that may come from the onion or carrots, you may need to adjust certain seasonings to taste. (For example, you may want to start off with a little less sugar and add more later, or you may need to add a little more salt, mirin, or soy sauce later.)

Here is a picture of the ingredients that I used:

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Directions:

Heat the pot at medium high. Add the oil. When the oil is warm, add the onions. Stir and cook for about 1 min. Add the salt and stir.

Add the beef in and stir for about 1-2 mins, or until you start to see some browning.

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Then add in the potatoes, konjac yam noodles, and carrots.  Stir for about 1 min.

Add in the mirin, soy sauce, sugar, and water. Turn the temperature to high.

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Then pop open that bottle of Taiwan beer and pour it in!

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Once the stew reaches to a boil, turn the temperature down to low to simmer for 1 hour.

Before:

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After:

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Scoop some into a bowl and have some rice on the side. And don’t forget the beer.

Food is ready :) Delicious and super easy.

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October 29, 2011

Crispy & Creamy Baked Potato Chunks

by tina

My cousin made this for us when he visited and it was delicious, so I decided to make it myself. It’s soo simple :)

Ingredients:

  • 3 red potatoes
  • salt
  • pepper
  • olive oil
  • rosemary (optional)
  • ketchup (optional)

Cut the potatoes each into 12-16 pieces, depending on potato size.

Place the potatoes in the pot. Add water that covers all of the chunks. Add a dash of salt in the water. Turn the temperature to high. When it comes to a boil, let it boil for 2-3 mins.

Preheat oven to 425F. (I used a toaster oven)

Take the pot off the stove and let the potatoes sit in the hot bath for 10 mins. Then drain the potatoes with a strainer.

Place the chunks in a tupperware. Sprinkle some salt, pepper, (rosemary), and pour some olive oil in.
Put the lid on the tupperware and shake it up and down and side to side a couple of times. Doing this allows the skin on the potato to lift a little so that when the potato is baked, the skin will be crispier.

Spread the potato out onto the tray. Sprinkle some more salt and pepper if you like.

Bake for 20-25 mins or until a little darker than golden brown.

Peppery Morrocan ketchup is very good with this!

yummy.

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