Stir Fry Beef with Coconut Rice

When you feel under the weather, comfort foods soothe the belly and the soul. I have had a cold now for four weeks (!). Due to allergies, I can't take any medication so I have to wait it out. So I took a couple of days off work, watched Season 2 of Bones and tried to get some rest.

When I don't feel great, I reach for the foods I grew up eating: those comforting meals my mother made that made me feel better when I was feverish, tired & curled up in bed. (It's amazing no matter how old you get, you are always your mother's child.)

One of the foods I long for when I am under the weather is the soul-satisfying stir fry beef. A venerated a Chinese restaurant staple, this dish is so simple & deliciously easy to make it at home. It's very flavourful, so comforting and quick, you'll be diving into a steaming bowl within minutes.

This is not exactly my mother's recipe as the marinade for the beef is enhanced by a touch of malt vinegar. This addition came from one of my favourite cookbooks, Simple Chinese Food, by Kylie Kwong. Her cooking is simple, accessible and wildly delicious. In her fabulous cookbook, she has a recipe for stir-fried beef where she adds a dash of malt vinegar. When I tried adding malt vinegar to my regular stir fry beef, I knew I could never go without it again. The malt vinegar adds a zippy, perky flavour that enhances the umami of this dish.

Coconut rice isn't exactly something I grew up with, but for some reason, I had a craving for it. The rice has is lightly fragranced with a faint hint of coconut flavour. It is a nice match for the stir fry.


Stir Fry Beef with Coconut Rice

1lb beef - sliced thinly (sirloin or flank work well)
1/4c + 1 tbsp light soy sauce, separated
2 tbsp sesame oil
1 tbsp malt vinegar
1 tbsp cornstarch
1 tbsp vegetable oil
2-3 tbsp water
3 green onions - sliced thinly
1 thumb-sized piece of ginger, peeled & finely sliced into matchsticks*
1 large red pepper, cut into bite sized pieces

Coconut Rice
2 c white rice
1 c coconut milk
1 c water
1 tsp salt

optional: 1 tsp sesame seed

1. Marinate beef with soy sauce, sesame oil and cornstarch. Set aside (in your refrigerator) for at least 30 minutes, but ideally 2 hours. Overnight is fine as well.
2. Meanwhile prepare rice by rinsing rice until water is clear. Put rice, coconut milk, water & salt into a rice cooker. Set on. (If you don't have a rice cooker, use a medium sized sauce pan with a well fitted lid. Bring ingredients to a boil without lid on, then cover & reduce to medium-low and simmer for at least 5 minutes. Reduce to low and cook until all the liquid is absorbed about another 5 minutes.)
3. Drain meat from marinade. Reserve marinade liquid.
4. Heat a wok or a large fry pan, add vegetable oil and watch for vegetable oil to shimmer but not smoking. Carefully add meat in batches and allow meat to sizzle and brown - about a minute or two. (Depending on the thickness of your beef.) When you have cooked all of the meat, remove and set aside. Turn down heat to medium-low and add ginger and red pepper to the pan (add a tsp more vegetable oil if the pan is dry.) Stir after about a minute. Toss in green onions. Return the beef to the pan alongside any liquid that may have accumulated. With reserved marinade, add 3 tbsp water, 1 tbsp soy sauce & stir re-incorporate the marinade and add to pan. Turn up the heat slightly.
5. Remove from wok/fry pan when the liquid transforms into a clinging sauce. Serve over coconut rice. Add sesame seeds if using.

*if you find ginger too spicy - try using half of the amount or try ginger powder which is far less "warm"
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Best Laid Plans

Having a reputation for some competence in the kitchen often brings in requests from friends seeking out a new recipe, particularly for a special occasion. In fact, as much as I love such requests, I also fret over them. Oh the (self-imposed) pressure!

Preparing a meal at its basic level is an act of sustainment and nourishment, we eat to live. But at its grandest, preparing a meal is theatre, a labour of love and an expression of passion. Whether it is a mother preparing lunch for her children, or a three-star Michelin chef dazzling his diners, food is a vehicle to communicate our affection, our joy, our pride.

This week, a friend of mine, Ralph, asked me for a recipe for ceviche in anticipation for a date he is having later on in the week. Since my return from Mexico, I had been thinking about re-creating a ceviche dish I had and so his request for the appetizer was well-timed. I had been thinking about ceviche shooters: soft pillowy scallops, dotted with tiny cumin seeds and a fine dice of red peppers, swimming in tangy mouth-watering broth of lime juice, salt and the slightest hint of tequila. However, I couldn't seem to get my hands on sushi-grade seafood this weekend which I think is a must not only from a taste standpoint but also from a food safety perspective. So, instead of something for the beginning of the meal, I thought I might share with Ralph a little something for the end of the meal.



This is the easiest dessert I know and an absolutely lovely way to end a nice supper. It is a dessert we eat often in my home and although light tasting, it is supremely satisfying.

Panna cotta (meaning "cooked cream" in Italian) is an elegant dessert which is super easy to make and takes fifteen minutes of cooking time. In its traditional form, it is as pale as the fresh fallen snow, made generally with cream and milk. It is delicate and smooth, unadulterated by strong flavours or colourings. In this version, I have looked to south-east Asian agar* desserts for inspiration. By contrast, agar desserts from south-east Asia are colourful sturdy gelatinous squares intensely flavoured by pandan, and coconut. It is usually served alongside a plate of sliced tropical fruit. While there is a similar flavour here, I like gelatinous desserts that quiver, wobble and yield to slightest pressure under a spoon. This is not a dessert that could be used as a paper weight, it is so light it almost floats.

We normally have agar* at home for when I make these light smooth mango puddings (a staple in Dim Sum houses everywhere) using a recipe very similar to the one below. I created this dessert when I didn't have mango puree, but a quick forage through my pantry yielded velvety coconut milk, creamy evaporated milk and sticky brown sugar. Of course, it's just a simple pudding but give it a fashionable name like panna cotta and your guests will be impressed.

The texture of this panna cotta is as it would be cooked in the traditional way: wobbly, delicate and light. It is the palest mocha and is deliciously fragrant.

Brown Sugar and Coconut Panna Cotta
Serves 4

1 500ml can light coconut milk
1 300ml can low-fat evaporated milk
1 1/2 tsp of agar powder* (also called agar agar, or kanten)
1/2 c brown sugar (packed)
1 tsp vanilla extract

1. Measure and pour ingredients into a tall saucepan, except for about 1/2c of the milk and the agar powder.
2. In a tall saucepan, simmer coconut milk, evaporated milk, sugar and vanilla.
3. In a separate bowl, whisk the remaining milk and agar together until fully incorporated and there are no lumps.
4. Add mixture to the sauce pan, whisk quickly to incorporate and simmer until warm. There should be no lumpy gelantinous bits. (If there are, you can strain them out before you pour into ramekins. Important: Do not allow this mixture to boil otherwise it will split and will not be creamy and opaque in appearance.
5. Prepare four ramekins by rinsing them in cold water and place the ramekins underneath a towel. Do not wipe the inside of the ramekins dry. The cold water will help in the removal of the panna cottas.
6. Pour mixture into a jug. (I use a 4c glass measuring cup which helps me measure out an equal amount into the ramekins.) Gently pour the mixture into the individual ramekins, allow to cool slightly, then cover lightly with cling wrap allowing steam to escape. When cool, refrigerate them until ready to serve.
7. To serve, warm a butter knife under hot water and gently slip along the edges of the ramekin. Place the plate on top of the ramekin and ever so carefully, invert the plate so that the bottom of the ramekin is facing upward. Carefully wiggle the ramekin away from the panna cotta. Dust the panna cotta with cinnamon, and chocolate shavings. Use the lightest touch. Alternatively, you can serve the panna cottas in the ramekins. Serve immediately.

*I can't find agar - what do I do?
Agar is a natural seaweed-derived gelling agent. It is a great alternative to gelatine for vegans. However, unlike gelatine, agar can also set at room temperature. Agar may be found in a health food stores or Asian grocery stores. If you can't find agar and you're not a vegan, use gelatin instead. It can be found in the dessert section of grocery stores (beside the Jell-o), baking supply stores or health food stores.