Tuesday, August 3, 2010

One Week To Ramadan: Filling Them Up

Ramadan is drawing up fast; in about 1 week, Muslims around the world will begin the fasting month. As usual, I've been very busy preparing for my usual fasting month Ramadan food stall. This year, it will be slightly different: as my wife will be very busy with work, I will be taking over the making of Bengkang Susu (Milk Pudding), something which I've never done before. I'm still learning under my wife's extremely patient tutelage.

I won't be making much variety this year, among the usual dish will be Godam, or our own localized Shepherd's Pie. This item may seem to be the easiest but don't be fooled, it takes patience and time, just like the Bengkang Susu. Luckily, since I've been making them for the past 4 years, I can make them slightly faster...and "slightly" is the key word.

I will share here my favorite beef-based filling for the pie, not the original as it is a trade secret, but it is up to everybody's imagination and taste on how to make it an "exploding" affair on your taste-buds.

For the filling:

500grams of minced beef (If frozen, try Ramly's. I've tried others but there's too much fat)
5-6 red onions, minced or sliced
2 Cloves Garlic (Optional)
Ground pepper (preferably coarse)
Spice/Herbs (Depends on your taste, you can use soy-sauce, Worcestershire, black pepper sauce, cumin and many more)
Beef Stock 3-4 cups
1-2 Spoonful flour
3-4 Spoonful oil
1 cup Mixed Vegetables (Optional)

Add Pepper to the beef and mix.
Heat the wok and pour the cooking oil in.
Once the oil is hot enough, put in the onions and stir fry until slightly brown
Add the beef and brown it by constantly stirring. Make sure the beef is not lumped.
Once the beef is fully cooked, put in the intended spice/herb/sauce to be wok and mix it around, cook for a further 4-5 minutes.Pour in the beef stock and keep stirring.
Let the beef and stock boil for about 1-2 minutes before adding the flour to the mixture, pending how thick you want the gravy to be.
When the gravy thickens, add in the mixed vege and salt to taste.

Once the filling is ready, it is best to let it rest for the next 10-15 minutes before using them in any pie. I usually use it when it is at room temperature. You can use
for pies, curry puffs, pastry and/or even buns.

As I have mentioned before, everything is up to your own design and desire, you don't have to follow the recipe exactly as above, let your imagination run wild every now and then because you yourself will know how your food is supposed to taste.

Try it, and you know an even better way/method of doing this, please let me know as well.

Note: I never use mixed-vege, it always results in my filling doesn't last as long as I want it to be.

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