700g of Rump, round or topside steak
1 bunch shalap leaves
3 tsp coriander seeds
10 dried chillies
2 ½ tsp pepper corn (Sechwan pepper)
1 tsp salt
1 tbsp ginger, chopped
3 -4 cloves of garlic, sliced
2 tablespoon chopped coriander
4-6 saw leaf (thorny coriander)
6 tbsp olive oil
1-2 lemon grass
5 fresh chillies (medium hot to taste)
150g of chopped mixed herbs – spearmint, False mint Cilantro, Basil
1 Fresh lemon/ lime
Salt and ground pepper to taste
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Slice the shalap leaves finely. In a mortar and pestle, place the pepper seeds, coriander seeds, dried chilli and salt and begin to pound. Add the ginger, garlic, chopped saw leaf and fresh coriander and continue to pound until it begins to look like paste.
Chop the beef into very small pieces and place in a deep saucepan. Add chopped Shalap leaves and the paste. Add olive oil and 1 small glass of rice wine and mix together thoroughly.
Cover with lid and cook until it becomes a bit dry (Stir often during cooking). Serve while hot.
If you enjoyed this Minced beef with kachin "shalap" leaves recipe then browse more Burmese recipes, meat recipes and our most popular hainanese chicken rice recipe.
4 large eggs or extra-large eggs, preferably free-range
⅓ cup peanut oil or unroasted sesame oil
⅛ tsp turmeric
2 small shallots, minced
2 tsp minced garlic
¼ tsp red chilli powder or cayenne, or to taste
2 medium tomatoes (about ½ lb), finely chopped
2 tsp fish sauce
½ tsp salt, or to taste
2 or 3 green cayenne chillies, seeded and sliced lengthwise into 3 or 4 strips each
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Place the eggs in a saucepan, add cold water to cover, bring to a boil, and cook at a medium boil for 8 minutes. Drain the eggs and cool in cold water. When the eggs are cool enough to handle peel them.
Heat the oil in a wide heavy frying pan (skillet) over medium-high heat. Add the turmeric and stir to dissolve it. When the oil is hot enough to sizzle when a drop of water is dropped into it, add the peeled eggs and fry until golden and a little blistered all over: cook on each side in turn, then try to balance the eggs on their ends to cook the tips. Frying the egg is a fun little task, quickly done, and it makes them very attractive. With a slotted spoon, lift the eggs out of the hot oil and onto a plate. Cut them lengthwise in half and set aside.
Pour off all but 2 to 3 tablespoons of the oil (the oil can be used again for stir-frying). Heat the oil remaining in the pan over medium heat, add the shallots and garlic, and fry briefly, until translucent. Add the chilli powder and tomatoes and, stirring frequently to prevent sticking, cook at a strong simmer until the tomatoes have broken down into a softened mass, about 10 minutes.
Stir in the fish sauce and salt, then taste and adjust the seasoning if you wish. Raise the heat to medium-high, add the chilli strips, and stir. Place the eggs cut side down in the sauce and cook until the oil sizzles, about 3 minutes. Serve hot or at room temperature.
Combine 1/2 cup chopped fresh rosemary, garlic, 1/3 cup olive oil, 1/4 cup lemon juice, black pepper, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon salt in a blender or food processor. Blend until smooth and set marinade aside.
Pierce the steak with a fork 20 to 30 times. Place in a shallow baking dish. Pour marinade over steak and flip to coat both sides. Cover and refrigerate for 4 to 8 hours.
Combine 1/3 cup olive oil, 3 tablespoons lemon juice, lemon zest, 1 teaspoon minced rosemary, 1/8 teaspoon red pepper flakes, and a pinch of salt in a jar. Cover and shake the dressing to combine. Shake again before using.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove steak from marinade; scrape off any chunks of marinade. Discard used marinade. Season steak with salt and black pepper.
Place steak on the preheated grill and cook until browned on the outside and red on the inside, about 6 to 8 minutes per side. Place 2 tablespoons of the olive oil-lemon juice dressing in a small bowl. Use rosemary sprig to baste the steak while it cooks. An instant-read thermometer inserted into the center of a steak should read 125 degrees F (52 degrees C) for rare.
Remove steak to a platter and allow to rest about 6 minutes before slicing. Cut in half lengthwise, then into 1/4-inch-thick slices at an angle against the grain. Drizzle with additional dressing.
Makes: 6-8 servings
1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale
Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
Add chicken bouillon and water to the pot and heat until it starts to boil.
Add the sliced potatoes and cook until soft, about half an hour.
Add the heavy cream and just cook until thoroughly heated.
Stir in the sausage and the kale, let all heat through and serve. Delicious!
6 eggs beaten
1 cup seasoned bread crumbs
1/2 cup Italian parsley, chopped fine
3/4 cup imported pecorino romano cheese, grated
3 garlic cloves, chopped
Salt and pepper to taste
Plus, plain tomato sauce for the cooked patties.
Mix all ingredients, allow to sit 1 hour. The mixture must have the consistency of wet cement -- not too runny. Can add more bread crumbs or Italian cheese if needed.
Fry 1 tablespoon full of the egg mixture in canola oil (about 1/2" deep), dropping several into your pan. Turn when pattie is brown and cook both sides. Remove when brown, drain on paper towels and add to tomato sauce. Sauce should be somewhat thin since the egg pattie will absorb the sauce.
1 can (28 ounces) diced tomatoes, undrained
1 can (8 ounces) no salt added tomato sauce
1 tablespoon sugar, (optional)
2 teaspoons McCormick® Garlic Powder
2 teaspoons McCormick® Perfect Pinch® Italian Seasoning
1/2 teaspoon McCormick® Black Pepper, Ground
1 tablespoon olive oil
1 pound zucchini, sliced Substitutions
1 package (8 ounces) sliced mushrooms
1 small onion, chopped
6 ounces pasta, such as spaghetti or linguine
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