Caramel Shaking Beef - No Veggies

This dish didn't have a picture in the cookbook so I was a little worried to try it, but the ingredient list was short and it's meat so what's not to love?  It was actually the short ingredient list that made me write it on my list of 4 recipes to cook first.  It was quick and easy which was nice on a day like today.  :) 

My husband started by defrosting meat and cutting it into pieces.  Once it was all cut, we weighed it and realized we were about a pound short (incase you are wondering, we buy beef by the 1/2 or 1/4 cow so the weight is not written on the package).  Since we already had the sauce mixture done, we added the beef that was finished and thawed out some more.  The beef is supposed to sit in the sauce for 30 minutes and we did that with the first steak we cut up, but the other half of the meat wasn't in there for the full 30 minutes and we were too hungry to wait any longer.

Kind of looks like caramel

The cookbook suggested turning on our hood fan which made me nervous because ours doesn't work well and we just had a smoke detector testing with the last dish we made.  Still, we went for it.  When the pan was hot, I added the oil.  Then, I cooked the meat in two batches.  I wonder if it would work better with a wok.  Jet never says to split the meat to cook it and we have a big frying pan so I'm not sure why mine is trying to boil itself, but cooking in batches seemed to help tonight.   Once the meat is added, you keep the pan moving (shaking) while you cook and magically, it doesn't stick.  It was probably the cleanest the pan has ever been after cooking a mixture with sugar in it.  Of course, the meat didn't brown like I expected it to either.  


Jet said to serve it with crusty bread, which we did, but it would have also been very good with rice or top ramen (probably not Jet's first choice).  Caramel Shaking Beef sort of tastes like teriyaki.  It was really good.  Also, it didn't say to add salt so I didn't and it was just fine.  I think it could have used a little salt, but that could just be because of the fish sauce we used.  I'm still worried none of my ingredients are the right kind!  

To tell you just how good it really was, four people (moaning this is delicious with nearly every bite) managed to eat two pounds of this yummy beef, so, I'd say that's a win!  Of course, I have no picture to compare it too so I'm not sure if it looks right or not.... Maybe that's a good thing. 

The next and final dish for this shopping list:  Pad Thai... I'm going to be changing this recipe quite a bit, but I'm hoping it will taste yummy.  I just discovered Pad Thai a few months ago when my friend and I met for dinner one night.  I LOVE it and I hope I'll be able to make a version I like at home.... it looks complicated, but Jet is providing me with four pages to view for this recipe; two of which a full page photos.  Maybe now would be a good time to get that wok.  ;-) 

Spicy Basil Beef - Yep! The smoke detector works!

Mine Vs Jet's

Tonights dish:  Spicy Basil Beef

Why?  Well, we had hamburger and I was working late.  Besides, it was one of the first four dishes I chose to make out of the cookbook.  

I had all the ingredients and I was ready to go!  I'm still not convinced we had the right chili paste, but that's what the nice man in the store said would work.  Also, I didn't buy "sweet soy sauce."  I don't know what that is; I just used the regular soy sauce I always do.... which could be why the dish was a little salty, but I'm not sure (more on that later). 

My burnt Thai chilies!

We started by cutting up the Thai chilies, the onions, and the red pepper.  Again, my son put together the sauce mixture.  I heated a skillet on high heat with a little bit of oil in it.  Distracted by the cutting, the "wisps of white smoke" was more like rolling smoke by the time I added the garlic and chilies.  Instantly, the air filled with smoke and everyone was coughing and choking from the "pepper spray" filling the air.  Quickly, my husband carried the pan out the door and we opened every window and door and quieted the smoke detector.  After about 5 minutes the smoke cleared and we started heating the oil in the pan again.  Of course, this time, I had not chilies to add to the pan because I only bought enough to make the recipe once.  It was probably a good thing though because once again, the garlic burned almost instantly as it hit the pan.  Unsure of what to do next, I washed the pan again and we started over one more time.  

Third time is the charm!

Now, in Jet's directions, it clearly said to heat my skillet over high heat, but that just wasn't working for us.  So, we turned down the heat to about 6 and waited for the wisps again before adding the garlic.  This time, we were successful and we added the beef.  We wonder if our garlic burnt faster than usual because we were using pre-cut garlic in a jar (I know, but we we work a lot).  Maybe there is something different about that garlic that causes it to burn instead of cook.  I have no clue!  I just know that the second time around, it should have worked.  Oh well, tonight, third time was the charm. 

While cooking the hamburger I added salt.... Cause that's what you do.... right?  Anyway, I don't think you should do that.  Like the dish the night before, everything took longer than mentioned in the cookbook (other than the garlic).  Overall, most parts of the directions took 3 to 4 times longer than suggested.  That could be because we used twice as much meat again, I'm not sure, but I'd like to blame it on the wok again.... seriously, I'm going to need one of those!  ;-)

In the end, the dish was delicious!  So flavorful, just like the previous dish.  I did add salt at various points throughout cooking and I will definitely NOT do that next time.  The dish was overpowered with salt.  I had mine wrapped in lettuce and it was good, but the salt was too strong and the lettuce didn't counter balance that at all.  My husband and son had theirs on rice (left over from last night) and they said it wasn't as salty.  Still, I'm super happy with the flavors in this dish.  

On the lettuce wraps.

I've got to stop doubling the meat though, I'm already out of oyster sauce and I don't know that I'm ready to take another trip to the Asian market!  I'd also like to try it again with the chilies! 

**We froze the leftovers and think we'll add it to chili or something.  

Mongolian Beef - Our First Jet Tila Dish

My first four dishes had been chosen and I had every intention of cooking one of them on New Year's Eve, but after all the effort that went into our shopping trip, I was still a little burnt out.  So, we cooked pizza and played games and I saved my cooking experiments for another day!  

That day, happened to be New Year's day.  And our first dish happened to be Mongolian Beef.  

Of course, I don't have a wok.  I once owned one, but that was back when I still tried to make things like stir-fry.  At some point, my wok became a campfire cooking vessel and eventually made its way to the landfill.  Still, I was not worried because Jet said I didn't need a wok.  Instead, I used my Rockroc.  

Prep was fairly easy.  I had more meat than suggested (2.25 lbs vs. 1.5 lbs), but I also had five hungry diners.  So, I doubled the sauce part of the recipe and the veggies, but left everything else the same.  Next time, I don't think I would double the sauce.  It was a little too saucy for me.  We also served this dish with rice (Jasmine because that's what I had). 

I was still not convinced that I had the correct sauces, but we went ahead and made the dish anyway.  I used the steak I had in my freezer, I think it was a combination of round-steak and top sirloin.  The recipe called for flank steak, but honestly, I can NEVER find that.  That might explain why the meat in mine looks so different from Jet's, but I'm not sure.  Next time, I'll try to find flank steak. 

The prep went quickly, but my son made the sauce for me and helped me cut the veggies. 

Good news, anyone can do the prep!  :)

The cooking part didn't go as well.  First of all, the pan I used might have worked better if I had used less meat, or did it in batches.  In fact, I'm sure it would have!  However, as soon as I put the meat into the pot, it began to boil.  So, instead of the one minute total cooking time (before adding additional ingredients), it took much longer, closer to five minutes.  After adding the veggies, the mixture let out a lot of water and resembled a stew.  Near the end, I took all the mixture out and dumped the liquid before adding the sauce mixture.  I was sure the meat would be tough, but in the end, it was tender.  

The sauce thickened quickly and the dish was done.  Probably 45 minutes start to finish.... I could have started the rice sooner.  

It was very good.  The flavor was great and we didn't even need to add extra salt (that is unheard of in our house).  I'm not convinced I don't need a wok, but I'm sure if I had just cooked the meat in batches, that would have been fine.  

In the end, it was an excellent starter dish and FINALLY I was able to cook out of a cookbook and make something tasty!  

Shopping with Jet Tila (I wish!)

I have tried to make Asian dishes in the past and some have been okay, all palatable, but never close to anything I can get in a restaurant.  As a little background, my husband and I are fairly good cooks.  We don't usually have a hard time making delicious meals, but honestly, I'm not great at following a cookbook (although I collect them).  I mean, the dishes turn out, but they don't live up to the expectations. 

Next thing you should know, I got this cookbook, "101 Asian Dishes You Need to Cook Before You Die," for Christmas.  I follow Jet Tila and his wife on Facebook and I love them.  They are always so happy and have great tips.  They seem like real people.  So, naturally, I was excited to get his cookbook.  It has great photo's and easy instructions and helpful hints! 

After 5 days for staring at the cover of the cookbook, I decided to make a list!  I read the shopping tips, the foreword, the definition of YUM, and about the Wok.  Then, I wrote down the first four dishes I wanted to make (in no particular order) and made the shopping list.  Since, the last time I attempted to make an Asian dish was probably almost ten years ago, I had pretty much NONE of the ingredients needed.  So, the list was rather long.  Finally, I was ready to go.  My hubby drove me, two pre-teens, and one disgruntled teenager 30 minutes to the largest Asian shopping center in the area.  I had been there once, but no one else had.

Shopping there is a cultural experience in itself on a calm day, but December 30th was anything but calm.  Luckily, I only needed one kind of noodle and I found that right off the bat!  I was feeling pretty confident until I turned the corner to look for sauces.  The isle was filled with people who seemed to know exactly what they were looking for and where to find it, while I was standing there looking at a wall of sauces that all looked the same and yet very different at the same time.  I read labels looking for things that Jet had suggested such as which country they should come from.  First of all, I'm reading labels written in different languages and over and over again I see the words, "Made in the USA."  UM NO!  I need it to be made in Thailand or Vietnam!  Why is this so had and why can't Jet just send me a box of the sauces I need so I can get started cooking in his cookbook successfully?  Is that too much to ask?

An hour (or more, probably much, much more) later, we had all the ingredients (not as Jet recommended) we needed except the meat.  Admittedly, we finally asked for help.  We sent the two tween boys off to find different ingredients and they would ask someone for help and come back with something that seemed to look right in their hands.  Then, I asked for ingredients and followed around people why they read labels and searched for things like "chili paste in soybean oil."  We never found that, but the nice man at the store assured me that would work.  We shall see when I make Spicy Basil Beef.  Of course, I have nothing to base it off of so it probably won't matter anyway. 

If this shopping experience was any inclination of how the recipes will go, I should have restocked the shelves and walked out immediately!  I have to find an easier way to shop for ingredients!  Shopping might kill me.

#JetTilaPleaseSendMeIngredients

My Obsession with Julie & Julia

I'm obsessed with the movie Julie & Julia. Julie's commitment to cooking every meal in Julia's cookbook is impressive!  So much passion went into her project and then rather abruptly, it all ends; it's sad and empowering at the same time. This Blog will be nothing like Julie & Julia, I don't have that kind of commitment. It will, however be an adventure and hopefully an amazing learning experience as I follow Jet Tila's recipes in his cookbook, "101 Asian Dishes You need to Cook Before You Die."