My mom’s leaving tonight for a month long vacation in the States with my grandma. She cooked a whole lot for our survival and left me a list of what’s currently in the freezer. As the eldest one around, that leaves me in charge of food and grocery shopping for when that supply runs out. My mom is the resident chef here and despite the fact that I’m not such an experienced cook, it is now my job by default.
For the fun of it, I’ve decided to document my kitchen experiments for the time being. Also, I’d like my mom to see how I’m progressing while running the house and such. Since my brother is also interested in kitchen matters (and on summer break), we’ll be helping each other out in this department. I have a bunch of recipes in mind already given the ingredients we still have here. If you know any simple ones though, please link them to me via the comments section of this post.
What the finished product looks like
This morning, my mom taught me and Yaya Jena how to make her famous Shredded Beef Tapa. First, you get a kilo of either beef ribs or kamto, season it with rock salt and pepper and leave it in the oven (covered) on Bake mode at 225-350 degrees.
Fresh outta the oven
Basically, you sit around a while and wait til it gets tender enough to shred into tiny pieces without much effort. This particular batch took 4 hours in the oven. Cooking, I find, takes so much patience. We shredded these beef cubes armed with two forks.
After shredding, you fry the shreds in their own oil. Trust me, they make a lot of oil. Add two big spoons worth of soy sauce and sugar, to taste.
Keep them frying until they’re crisp enough for you and that’s it!