Week 38 - Portugal and Singapore

Wow, what a week for food. We had some wonderful empanadas from Portugal, with tuna as the filling. My boys enjoyed having some the next day for their packed lunches. The Singapore recipe scored highly with my husband as he loves beef and found the beef not only tender, but also tasty. So, a good week all round; even the weather was interesting as this week we had a very orange day - caused either by sand from the Sahara or just a quirky nature day!

Recipe For Beef Kway Teow

Ingredients
300 g lean filet of beef
600 g rice noodles (fresh or dry) or kway teow (if dry, blanch them till they are 95% cooked)
100 g chinese chives (optional)
500 g bean sprouts, with roots and heads removed
6 tablespoons canola oil
4 slices ginger
5 garlic cloves, minced

Beef Seasoning:
1 1/2 tablespoons soya sauce
2 teaspoons Chinese wine
1 1/2 tablespoons oyster sauce
1 teaspoon white sugar
1 teaspoon cornflour
1 teaspoon sesame oil
1 tablespoon canola oil

Directions:
Slice beef thinly against the grain.
Mix the beef with all the seasoning ingredients except the sesame oil and canola oil.
Leave the beef to marinate for 20 minutes; then add the sesame and canola oil.
Heat 1 1/2 tablespoons of oil in a wok, stir fry the chives and bean sprouts till they are slightly limp. Set them aside.
Heat 1 tablespoon of oil in a wok, fry the garlic till crispy and golden.
Add rice noodles and stir fry for about 4 minutes till lightly browned.
Set the noodles aside.
Heat remaining oil in wok, add beef, remaining marinade and ginger slices.
Stir fry beef till colour changes.
Add rice noodles and bean sprouts, stir fry till everything is well coated. Serve hot.
Source: www.singaporelocalfavourites.com/2009/09/beef-kway-teow.html

Empanadas

Makes 12

Dough
8 oz Plain flour
1.5 oz marg
1 egg
4 tbls water

Filling
1 small tin of tuna
1 small tin of tomatoes (or fresh)
basil and corander
(I also put a splash of chilli jam in mine!)
onion, finely diced

Fry the onion, then add the tuna and tomatoes and simmer for 8-12 mins. Once cooked, then let it cool completely.
Make the dough by sifting the flour and then rubbing in the marg. Add a beaten egg with the water and form a stiff dough. Pop the dough in the fridge for 30mins.
Pre-heat the oven to 190C, 350F.
I divided my dough into 12 pieces and roll out. You could roll the larger piece and use a cutter. I then divided my filling into 12 bits - which equalled roughly a teaspoon. Put the filling in each circle of dough and seal with water. Place on a tray and brush with eggwash. Cook for about 25 - 30 mins.
Serve warm, but can be eaten the next day in packed -lunches!
This is my own variation of several recipes.