Shabu Shabu

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Oh this week has been so long. And it’s only Tuesday!

We had a couple of guests for the weekend though, my Axey’s sister and her boyfriend crashed for a couple of nights before they flew out to Thailand for their holiday. Lucky things!

I like to introduce people to new foods so we dined on Japanese Shabu Shabu. Couple of mishaps, I burnt three of my fingers putting the noodles into the electric wok (which I thought was off.) Made things a bit difficult to eat with one hang covered in aloe vera, ice and tea towels!

Dinner was a success though. Great tasting food that everyone can cook to their liking and socialize at the same time. Best thing about it – it stops you from eating too fast! Such a westerner problem.

 

 

For four people with leftovers for two the next day:

2 x packets of thin sliced beef. I’m not sure on the exact weight as they were from the asian grocer in Dee Why, Mao Sheng (opposite Woolworths)

3 x finely chopped shallots

1 x roughly chopped leek

1/2 x packet of Soyco Japanese flavoured Tofu

1 x 400g can of bean sprouts (you can use fresh or canned, personally I actually prefer canned)

1/2 x packet of Enokitake (long, thin white mushrooms. Can be found in the fridge section at asian grocers)

2/3 x packet of Hikaru soba noodles, these can be purchased from Coles and Woolies

 

For the broth:

2 x  sheets of dried kombu (I believe this can be bought from Coles and Woolies now as well, at least in Sydney in the asian section. Otherwise asian grocers will have it)

2 x litres of water

1 x teaspoon white miso paste

1 x teaspoon soy sauce

2 x tablespoon sake

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Adam Liaw’s Beef Rendang

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Before anything else, I must say, this dish is the dish I'm most proud of cooking.

Out of all the desserts and dishes I've made in my whole life, honestly this dish is the best. Not sure if it was the physical effort that made it taste so good, the fact I've never tried beef rendang before I made it or just the pure fact that its amazing.

Once again though, I did my good ole trick of not reading the recipe before jumping in the headlights like a rabbit. Or a fox or deer, depending on where you're from. Firstly I had to make a beautiful paste from a bunch of ecshallots, garlic, Birdseye chilli, turmeric, ginger and galangal. I don't have room in my tiny kitchen for more appliances so I did it the old fashioned way – with a mortar and pestle.
I kind of prefer it that way really, I like the basic hard work methods when cooking. Although it is better when I don't surprise myself with a lot of hard work!

In my household, we don't eat anything that's similar to a stew. Not really any sort of dish that takes hours to cook for the meat to be tender, its just not really the sort of meal we prefer. So flicking through Adam Liaw's cookbook and seeing the photo of the Beef Rendang, it just looked so good I had to give it a go.

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