Pad Thai and Beef Rendang.

Hello fellow foodies :) I apologize for the lengthy delay in my posting of recipes. I've been a busy gal, and the time I have had to post, I've just been lazy. That being said, I have the recipes from last week and the week before for this week's post.

Two weeks ago I made an old favorite: Pad Thai. Super simple, I didn't even follow a recipe from a cookbook. I just went from memory from prior batches.
1 package vermicelli (I use Rooster brand, made of bean starch)
1 sm onion
1-2 cloves garlic
1-2 tbsp olive oil
1-2 chicken breast, or 1 lb shrimp (cooked or raw, whichever you prefer)
1 tbsp crunchy peanut butter
1-2 eggs (depending on how much chicken or shrimp you use)
2 tbsp tamarind sauce
1 tbsp soy sauce

Cook vermicelli according to directions (or with Rooster, boil water, add vermicelli, boil 1 minute, turn off burner and keep noodles in water until just barely cooked through)
In wok (or deep frying pan) sautee garlic and onion in olive oil. Add chicken (or raw shrimp) and cook through. Add vermicelli and peanut butter. Stir. Add tamarind sauce and soy sauce. Push all to the side of pan or wok and crack in egg(s). let eggs cook most of the way through, and then mix in with all other ingredients in pot. If using pre-cooked shrimp, add now. Remove from heat, top with green onion and cilantro for garnish.
I know this recipe is not authentic as it's missing some vital ingredients such as tofu and peanut oil and probably a few other things. But it's a nice easy throw together recipe. If you have any suggestions, I'd gladly accept them.


Beef Rendang - Indonesia.
This recipe I got courtesy of friends of my boyfriend's family.

3 lbs beef (either steak or roast meat, I used roast)
2 onions, chopped
4 cloves garlic, chopped
1 tbsp fresh ginger
4 sm chilies (recipe calls for red, I had green on hand so used those)
1/2 cup water
2 tsp ground coriander
1 tsp tumeric
2 tbsp tamarind sauce
10 curry leaves
1 stem lemon grass (couldn't find fresh, so got stuff in a bottle, used about 2 tsp)
2 cans coconut milk.

Remove fat from beef and cut into cubes, place in deep pot (or deep frying pan). In food processor, blend onions, garlic, ginger, chilies and water. I also added the coriander as I have whole coriander seeds instead of ground coriander). Blend until smooth, add mixture to beef. Add tamarind sauce, tumeric, curry leaves and lemongrass. Mix until everything is evenly combined, add coconut milk and stir. Bring to boil on medium-high heat. Reduce to simmer over medium heat, UNCOVERED for approx an hour, stirring occasionally. Reduce heat to very low, simmer for another 30 minutes (I simmered another hour), stirring frequently until meat is very very tender. Serve over rice or potatoes ( I chose rice). Suggested to serve with Raita - sliced cucumber, pat dry and sprinkle with salt. let sit 30 minutes and toss with plain yogurt.

I Really enjoyed this meal. The biggest thing I noticed though was that I needed to add some extra tamarind sauce. Another thing I noticed is that the dish smells AMAZING, but on day one the flavour isn't really there, as in it's still good, but the flavour isn't the same as it smells. However, given a day or two to sit in the fridge the flavours merry and boy oh boy... is it ever an amazing dish!!! I highly recommend giving it a try. I will post a picture once I get it off my phone.

Thanks for reading!! Happy cooking :)