Not quite rendang, but...

We got this buy-1-take-1 beef pack labelled as beef stroganoff. We found the meat tough, so we tenderized it with stalks of leeks and celery. Considering stroganoff is hardly a family favorite, we thought of making it into beef rendang. But we lacked some of the usual ingredients, like galangang, candle nuts, lemon grass, turmeric, and lemon leaves. What to do? We improvised, made do with what was available, and produced a dish not quite rendang, but with the kick of curry.

In a little oil, we sautéed chopped onions, crushed garlic, and ginger instead of the galangang. We added curry powder, cumin and cayenne pepper. When the aroma filled the kitchen, we knew we were on the right track. We then added the beef and mixed it well.

After a while, we poured in one fourth cup of coconut cream to add flavor and texture. At our meal time, the brood enjoyed the “new dish.”  

 Two items which we have not succeeded in using as main ingredients in dishes are tofu and Laguna (cottage) cheese. They are always used together with other ingredients as in lumpia or, in the case of the cheese, made into a spread. Every time we dine in a restaurant that serves them on their own, we get frustrated.

Now comes the Maya “Journal for Cooks and Foodies.” This is a culinary book published by the company in 2011, and which has become a “silent” part of our cookery library. A few days ago, we leafed through its pages again and – voila! – found two recipes for tofu and cottage cheese!

We are taking the liberty of sharing the Maya recipes with our readers. For stuffed tofu one needs to mix 250 grams of ground pork, chopped ginger and leeks, chopped tengang daga, 1 beaten egg, soy sauce, ground pepper and cornstarch. Sandwich this between two pieces of tofu, drench on both sides with flour and wrap in nori strips, then fry in hot oil.

A simpler recipe is to season tofu with soy sauce and garlic, broil until done. Serve with dipping sauce of soy sauce, vinegar and siling labuyo.

For kesong puti aljillo, sauté minced garlic in olive oil until lightly browned. Remove from pan and add 2 or 3 squares of the cheese. Pan fry in hot oil, but be careful not to burn or mash. Transfer to a plate and sprinkle the toasted garlic over it. Best served with biscocho.

For a pan-fried dish – cut the cheese into four equal portions. Roll in beaten egg and shake in a bag with bread crumbs, which can have some cayenne powder if slighty spicy taste is desired. Fry in hot oil until golden brown. Can be served with chili sauce as dip.

Thanks Maya, for these and other delicious recipes.

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