Recipe: Roast Beef with Carrot, Daikon and Broccoli

I posted a picture of this dish on instagram and facebook, and a lot of people are asking me for the recipe. 
So I decided to post it here :)

I have been addicted to cooking shows lately, especially the Taiwanese cooking show 美食鳳味
I learned a lot of great recipes and cooking techniques from the show.

Roast Beef with Carrot, Daikon and Broccoli
Serves: 2, Recipe adapted from 美食鳳味

Ingredients:

• 300 grams beef chuck tender
• one medium size carrot 
• one small size daikon/white raddish 
• 10 slices ginger
• 20 cloves garlic (keep it whole)
• two pieces star anise
• 200 grams broccoli
• 200 ml water
• one tablespoon cooking oil

Seasonings:

• one tablespoon tomato ketchup
• 3 tablespoons sesame oil
• 2 tablespoons rice wine
• one teaspoon sugar
• one teaspoon white pepper

Method:

1. Cut broccoli into florets
2. Peel and cut into triangles for both carrot and daikon
3. Clean beef and pat dry with kitchen towel
4. Heat oil in wok and fry ginger until aromatic
5. Add in carrot, daikon and tomato ketchup, fry for about one minute
6. Add in garlic and star anise, fry until aromatic
7. Pour in the rest of seasonings
8. Add in the whole piece of beef 
9. Add water and cover the lid. Bring to a boil, reduce to low heat and simmer for 50 minutes. Flip the beef once in between.
10. Once done, remove the beef and slice it.
11. Add broccoli florets into the wok and simmer for 3 minutes.
12. Remove from wok, serve and top with sliced beef.

This dish goes very well with rice. 

One pot dish is perfect for lazy days (less utensils for cleaning :p) and it is also great for lunch box :)

Notes:

The original recipe uses pork cheek instead of beef. It is kinda difficult to find pork cheek in Singapore, unless if you make good friend with the butcher and ask them to reserve for you :p 

Or else, you may substitute pork shoulder for the pork cheek.

The original recipe uses cauliflowers. But I always have broccoli stocked up in my fridge, so I substituted with broccoli.

Cook For Family Initiative

Ever since I got married, I try to cook as often as possible.
It is definitely healthier to have homecooked meal than eating out. We know exactly what are the ingredients that we are putting in our food. We are able to control the amount of salt and fat, and plan for a balanced meal.

It is also cheaper to cook than eating out. I usually prepare 2 dishes (include meat either fish, pork or beef; and vegetable) and one soup for less than SGD 10.

I love the feeling of eating together on the dining table as a family. I grew up eating my mom's homecooked meals. She might not be a great chef, but it was her time and effort preparing nutritious meals for us that made it so precious. And the conversation during the meal provide the opportunities for the family members to bond. I seriously hope I will be able to do this for my kids in the future.

And lastly, the smile on my hubby's face when he has his dinner ready on the table when he comes home from a day at work. It is just priceless :)

I am constantly searching for recipes and ideas; and I am really grateful that the advanced technology makes it is easy for us to find thousands of recipes online. And thanks to all the food bloggers and chefs that are willing to share their great recipes and secrets.

There are a few food blogs that I have been following religiously.
Firstly, it is my bestie Annie of Annielicious Food. She has shared a lot of amazing recipes on her blog. It is a breeze to understand and follow her recipes. Love how she provides the detailed explanation for the ingredients and steps applied. 
And here are some of food blogs that I have bookmarked in my computer: my fellow Medanese blogger Marvellina of What To Cook Today, Cuisine Paradise, Just One Cookbook and Rasa Malaysia. Drop by their site and find all the great recipes that they have posted.

Please also join the Cook for Family Initiative at their facebook page, which is to encourage everyone to experience the joys of cooking for their loved ones.

I am working on a few simple recipes that I am gonna share soon. Please pardon me for the low quality picture of my food cos most of them are taken by Iphone. I am usually either too hungry or too tired to grab my DSLR after cooking. I promise to take a better picture and improve my food photography skill :p

Disclaimer: I am not a professional cook and I won't label myself of food blogger. My purpose is solely for sharing the great recipes that I have found and tested.

My First Wedding Anniversary

Time really flies, especially when we are having fun and good times. The year went by in a blink of an eye and last weekend, we celebrated our one year wedding anniversary. 

The celebration started on the eve with a simple meal and movie date at Orchard.

Japanese dinner at Hachifukumaru ramen shop by Nantsuttei

Tori Chashu-men.
We ordered it cos it was on promotional price :p and it came with free either wanton or gyoza

The free wanton. I didn't like it cos I find the skin was a tad too thick. 

Fried pork karaage with egg and wasabi mayo tartar sauce.
This dish was our favorite, it was soooo mouthwatering and the combination of the sauce was perfect.

Buta-manma, stewed chashu on top of rice.
This was our second favorite dish. The chashu was really tender and flavorful.

Hachifukumaru by Nantsuttei Group
OG Orchard Point, #01-13
160 Orchard Road, Singapore 238842
The opening hour: 11 AM to 11 PM daily
Telp: +65-67379713

Movie date after the dinner

********************

Baked a white wine cheesecake for the celebration.

I was drooling over when I saw this recipe from Wendy's blog but waiting for special occasion to bake it :p 

Although my cake didn't turn out as pretty as Wendy's but it tasted good *thick skin*

However, I was a bit regret that I didn't use a good quality white wine. Although Wendy did highlight it in her post. Will definitely keep this recipe and bake it again when I get hold of a good quality white wine.

The cake was too plain, so I decided to decorate it with blackberries.
It was indeed a good idea cos the berries balance out the taste and make it less heavy

Happy first anniversary to us.
Thanks for being the amazing husband, my best friend and love of my life.

********************

The celebration continued with a dinner at Equinox restaurant at level 70 of Swissôtel The Stamford. We chose this restaurant because of the amazing view and most importantly, it overlooks Marina Bay Sands where we held our wedding banquet last year.

Camwhored a bit before heading to the restaurant :p

Paid extra SGD 20 for the window seat. It was definitely worth it cos the view was amazing

Some lovely views that I managed to capture throughout the dinner 

(Pardon my lack of photography skill)

So glad we managed to catch the Wonder Full show (Southeast Asia's largest light and water show)
at 8 pm for 15 minutes

The only downside was the tables were cluttered and so close to each other. Check out the picture below and see how near we were to the next table. We can literally listen to the next tables' conversation. There was no privacy at all :(

Complimentary canapé to cleanse our palates. It looked unappetizing but it was surprisingly good.
It was avocado topped with tomato foam and diced watermelon, so refreshing

The butter and cream cheese for the bread.
The cream cheese was so yummilicious that I finished the whole bowl :p

Appetizer: Pan-Seared Foie Gras, Orange Braised Endive and Sauternes Velouté, SGD 32
This is really really good, highly recommended

First main course: Rhug Estate Tenderloin of Pork, Scotch Egg, Prunes, Celeriac Purée and Whisky Sauce, SGD 65
I found the pork tenderloin a bit on the flavorless side but the whisky sauce was excellent.
The scoth egg and the prunes hidden below the pork were nice too

Second main course: Rack and Braised Shoulder of Welsh Lamb, Basil crushed potatoes, 
ratatouille stuffed cherry tomatoes, black oliver powder and achovy jus, SGD 75
I loved it, the lamb was very tender, moist and juicy. Yummy :D

The service here was good, the staffs were polite and friendly with awesome food and view. 
It will be perfect if the tables were not so cluttered. 
And not forgetting although WY did highlight twice that it was our wedding anniversary, we didn't get any wish from the staff nor a complimentary dessert, which was a bit disappointing. 
Nevertheless, I would say the overall experience was great.


Equinox Restaurant
2 Stamford Road, Level 70, Equinox Complex,
Swissôtel The Stamford, 
Singapore 178882
Telp: +65-6338 8585 

********************

And to end this post, here is what WY got for me for anniversary present.
Love it soooo much :D I am a happy girl now

Ladurée Singapore

I was so excited that Ladurée has finally brought its wonderful macarons to Singapore on 15 April 2013. 

I first tried Ladurée macarons when my bestie, Sylvia, brought them back from Paris. I was not a fan of macarons until I tried those from Ladurée and I was sold immediately.

Ladurée Singapore has two locations in Ngee Ann City (famously knows as Takashimaya).

The takeaway counter is on the first floor (#01-24A), in between LV and Chanel boutiques (near the escalator).

The main boutique is on the second floor (#02-09) where you can takeaway the macarons and purchase merchandises and collectibles such as chocolates, jams, candles, tote bags and keychains.      

Queuing to enter Ladurée boutique

Macaron tower window display

Love the cloudy blue sky ceiling and I read the chandeliers were specially imported too

Assorted Scented Candles

Cam-whore while waiting for my turn :p

The pretty and colorful macarons. Feel like grabbing one each to try

Assorted Chocolates

The macarons are specially flown in from Switzerland three to four times a week.

The price of the macaron is SGD 3.80 each, except for gold coated macaron which is selling at SGD 7.60. 

You need to get minimum 8 pieces (SGD 30.40) to get them packed in a paper box like below with no additional cost. 

If they are less than 8 pieces, they will be packed in a paper pouch.

You may also opt for the gift box. This Napoleon Green box costs SGD 32 for 6 macarons

Limited edition of Ladurée Singapore box costs SGD 38 for 8 macarons

The flavors that are currently available in Ladurée Singapore.
Praline, Marie-Antoinette, Chocolate Yuzu and Red Fruit are seasonal flavors.

My favorite flavors are pistachio, coffee, rose and ghana chocolate. These macarons are not that sweet as compared to other brands. 

They are best consumed within a day of purchase. You may keep them in the fridge but try to finish them within two to three days after purchase as they will get harder after several days.

The macarons are not cheap, but they are definitely worth the price.

The queue wasn't that bad, it took me about 15 mins to enter during weekday off peak hour