It goes really well with Cous Cous or even roasted potatoes and a fresh salad to give a fusion taste.

Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs 

Number of Servings: 4
Calories 358

Source Carol | From A Chef’s Kitchen

Ingredients

(1) For the Stew

900 gms chuck roast, trimmed and cubed into approximately 1-inch cubes
3 tablespoons all-purpose flour
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
2 stalks celery chopped
1 medium onion chopped
2 large carrots sliced
4 cloves garlic sliced
2 cups beef broth
3 small plum tomatoes coarsely chopped
1 cup dried apricots coarsely chopped

Celery leaves for garnish.

(2) For the Harissa

2 dried chipotle peppers
4 dried New Mexico chili peppers
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
4 cloves garlic
1/4 cup olive oil
1 teaspoon red wine vinegar
Salt to taste

Instructions

Combine flour, salt and pepper on a plate and coat the beef pieces in the mixture.

Heat olive oil over medium-high heat in a non-stick pan and brown beef evenly in batches. Pour off excess drippings.

Combine the paprika, coriander, turmeric, cumin, ginger and cayenne and sprinkle over the beef. Add the onion, garlic and beef broth.

Bring to a boil, reduce heat to low, cover and cook 1 ¼ hours to 1 ½ hours.

If using a pressure cooker, combine the ingredients in the pressure cooker and cook on high for 22 minutes. Check the tenderness of the beef, and add time if necessary. If beef is almost tender, add the carrots and celery.

While the stew is cooking, prepare the Harissa.

Add the apricots and tomatoes and cook an additional 15 minutes on the stovetop or 1 more minute on high in the pressure cooker.

Garnish with celery sprigs and serve with harissa on the side.

Harissa

Place peppers in a small saucepan with enough water to cover. Bring to a boil. Turn off heat and let stand 20 minutes.

Remove stems and seeds and transfer to a food processor or blender.

Combine cumin and coriander in a dry, nonstick skillet and toast briefly until fragrant, about 30 seconds.

Add to the peppers along with garlic, olive oil and red wine vinegar. Blend to a smooth paste. Season to taste with salt.

Nutrition

Serving: 1 | Calories: 358kcal | Carbohydrates: 40g | Protein: 5g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 1664mg | Potassium: 850mg | Fiber: 7g | Sugar: 24g | Vitamin A: 7902IU | Vitamin C: 15mg | Calcium: 87mg | Iron: 3mg

INGREDIENTS

4 ounces almond flour, 1 cup
1 teaspoon baking powder
1/4 teaspoon salt
6 eggs, separated
2/3 cup granular Splenda or equivalent liquid
1 teaspoon vanilla

DIRECTIONS

Grease a 11×17" baking sheet and line with parchment paper or a silicone baking liner. Grease the parchment, if using, as well as the sides of the pan.

Combine the dry ingredients in a small bowl. In a large metal bowl, beat the egg whites to firm peaks. In a separate large bowl, using the same beaters, beat the yolks and Splenda on high speed until thick and lemon colored, 4 minutes. Beat in the vanilla. Gently fold in the dry ingredients.

Fold 1/4 of the egg whites into the batter. Fold 1/2 of the remaining whites into the batter until barely combined, then fold in the remaining egg whites until well combined.

Be careful not to over mix and deflate the meringue. Spread evenly in the prepared pan.

Bake at 350º 20-25 minutes or until golden brown, firm and the top springs back when pressed lightly. Cool and cut into 32 pieces.

Makes 32 servings
Can be frozen

With granular Splenda:
Per Serving: 37 Calories; 3g Fat; 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs
Per Batch: 1184 Calories; 87g Fat; 62g Protein; 44g Carbohydrate; 13g Dietary Fiber; 31g Net Carbs

With liquid Splenda:
Per Serving: 35 Calories; 3g Fat; 2g Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carbs
Per Batch: 1120 Calories; 87g Fat; 62g Protein; 28g Carbohydrate; 13g Dietary Fiber; 15g Net Carbs

We haven’t tried the sauce yet but I will soon.

INGREDIENTS

2 kgs fresh tomato, chopped

300 gms onion, chopped

3 tsp chopped garlic and ginger paste

2 chopped chilli / cumin and mustard seed

50 gm fresh coriander, chopped

50 gms thyme

2 pieces dried chilli

100 gm curry leaves / fenugreek seed

25 ml oil

5 cardamom

3 cloves

2 cinnamon stick

2 star anise

Salt and pepper to taste

DIRECTIONS

In a thick bottomed pan, heat oil and fry dried ingredients. Add the onions and allow to sweat. Add the ginger garlic paste and fry a while.

Add the thyme, curry leaves and chilli. When fragrant, add the tomatoes and allow to cook on slow heat.

After 20 – 25  minutes, add the fresh coriander.

Serves 10 – 15 portions

The sauce can be used with all kinds of meats and seafood, even vegetables.

Pan fry fish, meat or vegetables then leave to cook in the sauce on slow heat and end with chopped fresh coriander.

So here it is:

INGREDIENTS

Fresh kuey teow – cut and separated from folds

Taugeh

Sawi (mustard leaves) or kuchai cut into 3” lengths

Egg (optional)

Chili boh

Minced garlic

Fishcake, sliced

Medium-sized prawns, shelled and de-veined

Canola oil

Sauce mix:
3 tbsp dark soya sauce
1/2 tbsp thick sauce
1 tbsp fish sauce

DIRECTIONS

The best way to cook char kuey teow is the way they do it in the hawker stall – large and heavy wok on large gas hob. It is also cooked very fast..the dish is ready in minutes.

Heat oil till smoking hot. Add prawns and fishcake. Immediately add chili boh and garlic. Fry quickly then add kuey teow, followed by sauce mix. Fry a bit then add sawi. Fry.

If using egg, add it now. Break the yolk, fold the hot kuey teow over the egg. Flick once to break the egg. Add the taugeh and kuchai. Mix well n serve.

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Location:Jalan Teratak U8/95,Shah Alam,Malaysia