Tag Archives: tomatoes

Bò Kho | Vietnamese Stewed Beef

Every Saturday growing up I would wake up to a big pot of food that would last the weekend. The two most popular pots of food that I would wake up to were Pho and Mi, but every once in a while I’d wake up to Bò Kho (Vietnamese Stewed Beef). Usually it would be a big pot filled with tons of stewing beef with large chunks of potatoes and carrots enjoyed with freshly baked bread. Admittedly, stewed beef was always my least favourite of the three. I decided that I would try giving the classic a bit of a facelift while trying to keep as much of what made the dish a classic intact.

Stewed Beef

Ingredients:

  • 1kg – Beef Brisket (cut into chunks).
  • 1.5 L – Coconut Water.
  • 1 large onion (diced).
  • 5 cloves garlic (diced).
  • 2 stalks lemongrass.
  • 1 stick cinnamon.
  • 2 roma tomatoes (peeled and diced).
  • juice of 1 lemon.
  • 2 tbsp fish sauce.
  • 2 potatoes (julienned).
  • 4 carrots (julienned).
  • Chives for garnish.

Method:

  1. Brown the chunks of brisket and reserve.
  2. In the same pot add the onions, garlic, lemongrass and cinnamon.
  3. Cook the onions until translucent and then add the tomatoes.
  4. Add the brisket back to the pot and cover with all the liquid ingredients (fish sauce, coconut water, lemon juice).
  5. Simmer for 2.5 hours.

Meanwhile:

  1. Cut carrots and potatoes into little matchsticks.
  2. Fry the potatoes until crispy and golden.
  3. Season with salt and pepper and toss together and reserve.

I like to sit the salad of potatoes and carrots on top of the beef stew. The crunchiness of the potatoes and carrots adds some textural contrast to the rich and succulent brisket. I finish the dish with chives here but you can toss any herb you want over this. My favourites include thai basil, thyme, and cilantro.

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Father’s Day Dinner | Chicken Tagliatelle & Insalata Caprese

One of my father’s favourite dishes is Fettucini Alfredo. So, for father’s day I decided to make him Fettucini Alfredo. Unfortunately for me, some complications along the way meant that I had tagliatelle at my disposal instead. I had to improvise. Luckily, my house is always well stocked with fresh ingredients which made the improvisation a lot easier. This is what I ended up with: Chicken Tagliatelle & Insalata Caprese.

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Chicken Tagliatelle

The chicken portion of the dish is quite simple. It is just pan fried chicken finished with some parsley. The caprese salad which separates the deconstructing of a Chicken Alfredo is classically made and finished with some balsamic vinegar, olive oil, and basil that just became harvestable from my garden. The tagliatelle is cooked al dente and lightly coated with some white sauce and then finished with some ground black pepper.

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Chicken Tagliatelle

He was quite the happy father.

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