Beef and Rice Cake Skewers

Ingredients

10 oz NY striploin beef, cut into 1/2" thick strips (cut 3/4" longer than rice cakes)

1 lb fresh rice cakes

a bunch of green onion, cut into same length as rice cakes (using only white and light green part)

3 tablespoon soy sauce

1 tablespoon Korean soy sauce for soup

1 tablespoon brown sugar

1 teaspoon sesame oil

1/2 teaspoon garlic powder

dashes of freshly ground black pepper

1/2 small onion, grated

1/4 Asian pear, peeled and grated

1/4 kiwi, peeled and grated (optional)

some bamboo skewers, about 4" long

1-2 tablespoon canola oil 

 

Directions

1. Make a marinade by combining soy sauces, sugar, sesmae oil, garlic powder, black pepper, grated onion, grated pear. and grated kiwi (if using) in a shallow bowl. Reserve 1/4 cup of the sauce in a another container and set that aside.
2. Place the beef in the marinade mixture and toss together and let it sit for 10-15 minutes to soak up the flavor. Toss the rice cake with the reserved 1/4 cup of marinade in another bowl.
3. Skewer beef, rice cakes, and spring onion one by one to the bamboo skewers. (2-3 strips of each ingredient in one skewer)
4. Heat skillet over med-high heat and drizzle a little oil. Place skewers on the hot skillet and brown them about 1-2 minutes on each side. Add a little more oil if the pan seems too dry.
5. Serve warm or at a room temperature.

Mutton Fry

Ingredients

• 500 gms mutton, chopped in small pieces
  
  1 1/2 tsp ginger garlic paste
  
  1 tsp turmeric powder
  
  2 tsp chilli powder
  
  4 Tbsp vegetable oil
  
  1 cup water
  
  Salt to taste
  
  2 Tbsp ulavacharu paste (optional)
  
  
  For the base:
  
  3 Tbsp oil
  
  6-7 cloves
  
  1 inch cinnamon stick
  
  6-7 green cardamom
  
  2 tsp garam masala
  
  10-15  curry leaves
  
  1 onion, finely chopped
  
  4-5 sliced green chillies
  
  Fresh coriander, for garnishing

Method

Heat 4 tbsp of oil in a pan and lightly brown the mutton to seal the juices.

Add the ginger garlic paste, salt, chili, ulavacharu paste (optional) and turmeric powder.

Cook for 8-10 minutes on medium flame, stirring at intervals.

Add the water and pressure cook for 20-25 minutes or 4-5 whistles, till the mutton is tender.


For the base:

In another pan, heat the oil, add cinnamon stick, green cardamom and cloves and let them splutter.

Mix in the  green chillies, then add the onions and curry leaves.

Saute for 5-6 minutes and season it with salt.

Cook on low heat for 6-8 minutes, till the onions are soft.

Then add the cooked mutton  to this base and mix well.

Sprinkle in the garam masala and cook for 7-8 minutes. till all the flavors combine together.

Garnish with coriander.