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好心人

Ho Sim Lang

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Boeuf Bourguignon

April 2, 2014 by Ho Lang

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Boeuf Bourguignon

“Boeuf bourguignon, French beef stew in red wine..” Says Julia Child, one of the most inspiring cooks (home cooks) that ever lived. She represents to me hope that anyone can take mastery of their kitchen and cook up awesome French cuisine from the comforts of their humble home.

Julia to me personifies French cooking for servant-less home cooks. A socially awkward lady yet adventurous and passionate in her craft, her example inspired many to try, fail and subsequently succeed in following her footsteps.

Maybe I might eventually do all the recipes that she has in her book. Well we shall see.

Julia Child – Boeuf Bourguignon

For this classic, I would usually take reference from her YouTube video and then make up as we go along. Some of the ingredients are not locally available but the spirit of Julia is always to make do with what you have.

I had fun making this dish my own, and I have been making it my own way for a while now and getting the same awesome results each time. I hope it will be the same experience for you as well. I don’t use the oven as the recipe calls for it, but I use a gas stove to cook the beef.

Recipe – serving for 4

Ingredients

Beef cubes (for making stew) 750 grams

Streaky bacon (ask for more fat) 50 grams

Garlic 10 wedges, 4 to minced, 6 to braise

Yellow onions (medium) 2 whole

Tomato paste 3 tablespoons

White button mushrooms 15 pieces

White onions (small) 15 bulbs

Carrots 2 whole

Thyme 5-6 sprigs

Bay leaf 2-3 leaves

Olive oil 2 tablespoons

Red wine 750 ml

Beef stock 4 cups

Salted butter 250 grams

 

Method

1. Add oil to a large pot. Heat till slightly smoking. Add sliced bacon to fry til crispy. This is to extract the fat from the bacon and saltiness.

2. Remove bacon and discard. Add beef cubes and sear beef till brown. The key is not to crowd the base of the pot or they won’t brown. Once done, remove from pot to allow the beef to rest.

3. Add minced garlic to pot and fry till fragrant. Then add chopped onions to fry until soft. Then add beef cubes into the pot. Now pour in the beef stock about 2 cups. Add the red wine about half a bottle. Add thyme, bay leaf, tomato paste and continue to stir. Add carrots, remaining garlic. Continue to cook at high heat.

4. In another pot fry the mushroom in salted butter and olive oil mixed. Fry until mushrooms are slightly brown. Reserve the mushroom aside and continue to cook the white onions in salted butter and olive oil. Cook until onions are soft.

5. Once the beef is sufficiently cooked and tender. Combine the mushrooms and onions together. Serve with baguette or steamed rice.

Bon Appetit!

Posted in: Recipes Tagged: bay leaf, beef in red wine, beef stew, Boeuf bourguignon, carrots, french, herbs, Julia child, mushrooms, olive oil, onions, red wine, streaky bacon, the art of french cooking, thyme

Baked Salmon with Pan Roasted New Potatoes with Simple Salad

March 26, 2014 by Ho Lang

Ho Sim Lang

 

Baked Salmon with Pan Roasted New Potatoes with Simple Salad

I got home early today and I thought maybe I can quickly whip up a simple dinner for my wife and myself.

So here goes, Baked Salmon with Pan Roasted New Potatoes and a simple Salad.

OK. So it wasn’t really that simple to prepare, but I enjoyed preparing it anyway, and I did it pretty quickly too. Here’s the recipe in case you want to make your own.

 

Recipe

Ingredients – Serving for two

Fresh Salmon Fillet – depending on your appetite, you may wish to get more slices.

New Potatoes – a small bag would be sufficient.

Portobello Mushrooms

Wild Rocket

Baby Spinach

Buffalo Mozzarella

Green Pitted Olives

Fresh Rosemary (a few sprigs)

Lemon

Sea Salt

Black Pepper

Cayenne Pepper

Mixed Italian Herbs

Extra Virgin Olive Oil

 

Method

1. Marinate salmon steaks lightly with black pepper, cayenne pepper, mixed Italian herbs, sea salt and a generous drizzle of extra virgin olive oil.

2. Pre-heat oven (fan mode with a top element) to 250 degrees. Place salmon to bake for 10 minutes when the oven is sufficiently pre-heated.

3. Boil new potatoes until cooked. Discard water. Then pan roast (without oil) the new potatoes with 2 sprigs of rosemary and sea salt. When potatoes are slightly brown on the sides, add in sliced portobello mushrooms and a little of the extra virgin olive oil. Continue to cook/coat the potatoes with the olive oil.

4. Wash rocket and baby spinach and slice the buffalo mozzarella and place in a bowl, then add the green olives.

5. Once salmon is baked, plate it with salad, and potatoes/mushroom.

Bon Appetit!

Posted in: Recipes Tagged: baked, dinner, herbs, home cooked, New potatoes, pan roasted, salad, salmon fillets, seafood, western

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