Spiced Sesame Noodles
Keep this recipe where you can access it quickly because it is THAT good. These noodles have become a staple in my house over the last year. Reminiscent of Dan Dan Noodles, these are noodles are meaty, hearty, and spicy. Like most things, this recipe started as one thing and evolved with time into its present version. Don’t be afraid of the amount of chili paste this recipe calls for, though it does pack some heat, the other spices, and sugar mellow out the fire so it lingers gently without burning your head off.
Spiced Sesame Noodles
Ingredients
¼ cup sambal oolek
2 teaspoons red pepper flakes
¾ teaspoons ground cinnamon
½ teaspoon cayenne pepper
2 tablespoons minced garlic
2 tablespoons minced ginger
3 tablespoons soy sauce
2 tablespoons Fish sauce
2 tablespoons Brown sugar
2 tablespoons Balsamic vinegar
1 lb ground beef
1 onion, minced
1 shallot, minced
8 oz dry spaghetti
Fresh cilantro, for garnish
2 tablespoons toasted sesame seeds
Directions
In a small bowl, combine the sambal oolek, through the balsamic vinegar. Whisk until the sugar is dissolved and set aside.
Add the beef to a large, nonstick skillet and cook over medium heat until browned, about 5 minutes. Add the onion and shallot and cook until soft, about 5 minutes. Add the garlic and ginger, stirring until fragrant - about 30 seconds. Add the sambal mixture and stir well.
Meanwhile, cook the pasta as instructed on the box. Reserving some of the pasta water before draining. Add the cooked pasta to the beef mixture and toss until well mixed. If necessary, use the reserved pasta water to thin out the sauce so it coats everything.
Cover the noodles and cook over medium-low heat for 3 minutes. To serve, sprinkle sesame seeds and cilantro over the top.
Beef Rendang
One of the perks of marrying Anthony is that I have learned so much about his mother’s heritage and side of the family. Anthony’s mom, Hayat, was born in Yemen and is a citizen of Singapore. She’s a fiery little woman with a very direct personality but one of the most caring and loving people I know. On a recent trip to Singapore, I asked her to bring me a cookbook and any ingredients she didn’t think I’d be able to find here in Maine. When she returned, she gave me a great cookbook on Indonesian cooking and recipes. I’ve had it for a few years and have managed to take some traditional recipes, tweak them a bit to work with what’s available here in Maine. Beef Rendang (pronounced: ren-dawn) is one of my favorite recipes I’ve developed from this cookbook and I am making it this year for Hayat’s birthday.
Indonesian cooking is a great medley of flavors and techniques because of its geographic location. Beef Rendang is believed to have been an adaptation of Indian curry when Indian spice merchants came through the area and the locals adapted to the recipe. “Rendang” means slowly which makes sense as this dish does take some time. This dish is heavily spiced and cooked slowly over an entire day until you end up with tender, aromatic beef that melts in your mouth.
Beef Rendang
Ingredients
6 shallots, chopped
3 cloves garlic, diced
2 tablespoons ginger, minced
3 teaspoons chili powder
1 tablespoon turmeric
1 teaspoon cinnamon
3 bay leaves
2 lbs stew beef
2 cans coconut milk
1 cup chicken stock
Directions
In a dutch oven or large pot, heat a little oil and saute the shallots until soft, about 3 minutes.
Add the garlic, ginger, turmeric, chili powder, cinnamon and bay leaves and cook until aromatic. About 2 minutes
Add the beef to the pot and stir to coat. Add the coconut milk and chicken stock, stirring to combine. Cover with a heavy lid and simmer over medium heat 6-7 hours or until the meat is tender.
Serve with rice and garnish with lime and cilantro.