Beef stew with dark chocolate and red wine

Ingredients

2 kg of beef brisket

1 large onions, chopped

4 carrots peeled and cut into 1 inches slices

200g of daikon or parsnips  peeled and cut into 1 inch slices

2 cups of red wine

3 cups of beef broth

100g of dark chocolate, if using chocolate squares about 4 pieces

1 tsp of salt

A few dashes of freshly ground black pepper

2 bay leaves

Instructions

1. In a large skillet set over medium heat,  season the beef with salt and pepper and cook the beef till brown on all sides and transfer to the pot. Then put the onions in the skillet, and saute them until they soften -- about 5 minutes. Transfer to the pot. Then add the carrots and parsnips to the skillet, and let them cook until slightly caramelized -- about 5 minutes on each side. Into the pot they go. Finally, pour red wine into the skillet and scrape the remaining bits of  meat left and pour into the pot. Lastly add in the red wine, beef broth, bay leaves into the pot. Ensure that the broth cover the ingredients.
2. Bring to boil over high heat and cover and simmer till the beef is tender . I am using a soft cooker so about 4 hrs on low heat . If you are rushing, a good 2 hrs on high heat will be enough.
3. Serve with warm rice or breads . 

NOTE: The aroma of chocolate will give the beef stew a  very flavourful after taste and you will definitely love the gravy and melt in your mouth beef . Enjoy on a cold day to keep warm.

One pot braised tau kwa, tau kee, tau pok, mushroom, chicken and eggs

Ingredients:

4 dried beancurd sticks (tau kee, 腐竹)
3 tau kwa
8 long tau pok ( cut into small cubes)
2 tbsp oyster sauce
2 tbsp light soya sauce
2 tsp dark soya sauce
1 tbsp Shaoxing wine
1tbsp brown sugar
1 tsp five-spice powder
1 star anise
3 cloves garlic, washed and smashed
2 shallots , chopped into small pieces
3 thin slices ginger
3 chicken thighs chop into 3 parts
5 hard boiled eggs ( de shelled)
10 pieces of Chinese mushroom ( pre soak in water) cut into half
500 ml water ( mushroom stock plus water)

Methods:

 Heat up wok and add some olive oil
Fry the garlic , ginger , star anise and shallots till fragrant
Then place the chicken meat and turn until brown.
Add in oyster sauce , light soy sauce, dark soya sauce , wine , brown sugar, pepper and water.
Stir well and bring to boil.
Add in the hard boiled eggs , tau pok , tau kwa , tau kee and mushroom.
Bring to a slow boil for 20 mins to 30 mins till gravy level lowers and the taste and colour is brown .
Taste and add more seasoning to your prefer taste.
You can add more water if u like more gravy as the tau kee , tau pok will absorb the gravy.

Chicken stew in Chu hou sauce

Ingredients :

4 Chicken thighs
5 potatoes
1 carrots
1 packet of tau kee
Minced garlic
Chopped shallots
2 Tablespoon of chu hou sauce
1 Tsp of rice wine
1 tsp of ginger juice
500ml of water
1 dash of pepper
1 tsp of dark soya sauce
1 tsp of light soya sauce



 Methods:
Wash and chopped up the chicken thighs into 3 parts per thigh
Chopped up the potatoes and carrots into bite size
 Add some oil to pan and  fry chopped garlic and shallots .
 Add in chicken thighs and fry till brown.
Add in 2 tablespoon of chu hou sauce .
 Fry till well mix. Add in 1 tsp of rice wine , Add in 1 tsp ginger juice, 500ml of water ,
Add in 1 tsp of dark soya sauce for colour and 1 tsp of soya sauce.
 Add a dash of pepper . Lastly add in potatoes n carrots and tau kee. Cook till potatoes soft for about 20 mins low flame. Add more water if u prefer more sauce.
Serve warm with rice



The chu hou paste is a convenient cooking sauce, made from quality soybeans, garlic, ginger, sesame seeds and rice wine. It boasts a unique fermented soybean taste and fragrance. This taste first originated from South China. It is best used for cooking, marinating or braising meats and vegetables. However, this product is not halal as it contains 6% alcohol.