Roasted Baigan with Caramelised Onions

Beef chow mein

I tried boiling the beef first to see how that affects the taste and texture. For the chow mein, I sauted a whole cut up onion in golden ray. Then I added my beef slices. I seasoned it with garlic, celery, parsley and chives. Then I added my veggie pieces - cauliflower, sweet pepper, green cabbage and pimento. I cook for about 20 minutes on low heat, adding water halfway through. I served it with my goodly stovetop bread.

Thursday ital cookup

Today was provisions and stew tomatoes. For provisions I used blue dasheen, sweet potato and green fig. The green fig was boiled with skin on and that make it easier to peel. I also boiled some plantain. The tomatoes were sauteed in golden ray with celery, chive, parsley, shadon beni and garlic. I added water so I would have enough sauce for the provisions. I like cooking in the early morning when the place is quiet and cool. I also have tamarind sauce as a condiment. Ital is vital.

Stir-fry beef

It is Eid al Adha so our neighbour gifted us some beef. A nice piece of meat without any fat perfect for stir fry. I thaw it half way to make it easy to cut into thin slices. Good for stir fry in golden ray with carrots that I precooked. I added some water and cooked it down for about 20 minutes. I tried my best to make the slices thin. The beef came out medium soft. If I could cut it thinner that would be better for the softness. Maybe some meat tenderiser and some pounding. Even pressure cooking is a possibility. I served it with my stovetop homemade bread and it was most delicious.

Taste budsology

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