Wednesday, January 28, 2015

Black Pepper Beef With Maltose

I enjoy home cooking a lot. It's non-restrictive in the sense that there is no requirement to stick to recipes. I love that we get to change the ingredients or portion to suit our palate.

There is no firm rule about maintaining taste either. At home, it doesn't matter if it's a little sour today or if there's more chilli on other days. "I run a home, not a restaurant!" , is how I often laugh myself into skipping out on doing the same old, same old. Mum would have rolled her eyes at the countless variations I have made on her trademark chicken curry!

Black Pepper Beef With Maltose

Anyway, this is something I made the other day. It's one of those I-do-what-I-please thing. Check out my take on black pepper beef. I made this with some sticky maltose stirred in. No regrets on this move as it turned out pretty yummy.

Black Pepper Beef With Maltose

- 200g beef (thin slices)
- 2 large onion (sliced)
- 3 cloves garlic (finely chopped)
- 1 tsp chopped ginger
- 1 red chili (sliced into long strips)
- 1 tsp dark soy sauce (thick salty-sweet variety)
- 1½ tbsp maltose sugar
- 2 to 3 dashes of black pepper
- Salt to taste
- 3 tbsp cooking oil
- Fresh coriander for garnishing

1) Heat oil in pan.
2) Saute garlic, ginger and onion until lightly browned or just fragrant.
3) Add beef slices. Season with dark soy, salt and black pepper. Stir-fry until the beef slices are just cooked.
4) Add red chilli. Allow to cook for a bit.
5) Switch the heat off. Stir in the maltose sugar.
6) Serve garnished with fresh coriander.

Best eaten with fluffy white rice!

1) The ingredients. 2) Saute the onions, ginger and garlic.
3) Beef slices go in. 4) Seasoning is added.

Here you go ~ Black Pepper Beef With Maltose!

A recipe has no soul. You, as the cook, must bring soul to the recipe. ~ Thomas Keller 

There are several factors to take into account when cooking from a recipe ~ it starts with the different kinds of soy sauces we're going to use, right down to the ripeness or freshnesss of ingredients, the kitchen utensils and the heat applied. Bringing soul to the recipe, to me, is the intuition to figure these things out and finally come out with a dish that satisfies our personal taste.

What do you think it means to bring soul to the recipe? I'm curious!
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  1. tweaking recipes and making them taste deliciously different everyday is what keeps us all going as home cooks....and we are loving this idea of using maltose sugar for a meat curry...what lovely aromas and flavors this would give while cooking...a must try with steamed rice,thanks for inspiring :-)

    1. Oh yes, I love the freedom and thank you, Kumars :)

  2. wow i like your step by step photo showing how to make it
    well done


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