Culinary Adventures with Camilla

I very rarely eat meat twice in a day. But even though we had  Bò Nướng Hành Hương (Vietnamese Beef-Onion Roll) for lunch, Sundays are a great day for me to do a slow-cooked stew for dinner. So we had beef twice yesterday. There were no complaints from the boys and the littlest one even asked for a second helping. Beef  rendang  is of Indonesian origin, from the Minangkabau ethnic group of Indonesia and is often served at ceremonial occasions and to special guests. But beware, beef  rendang  is not your everyday beef dish that you can whip up in a jiffy; it takes a good four hours of cooking, not including all the chopping and prep. Plus, I think that letting it sit overnight actually helped develop the flavors. No beef  rendang  is made exactly the same, so I didn't feel too badly about taking some culinary liberties with the dish. I added in potatoes and cauliflower with this version Ingredients 1 pound boneless beef, cubed 2 T...

On Friday we went by tabletop to Malaysia. This is actually a dish we've had at our favorite Indonesian restaurant in San Francisco. But, until today, I've never tried to make it. It's incredibly simple. We'll definitely be making this again! Here are some fun facts about Malaysia, a country that is split between peninsular Malaysia and east Malaysia with the South China Sea dividing them. They drive on the left side of the road. The official religion is Islam. Traditionally you must remove your shoes when entering a Malaysian home.  Sometimes you will even have to remove your shoes in some stores. You must point with your thumb, never with your finger. The official language is Malay. Being a sub-tropical nation, the average temperature is between 70 to 90 degrees; in the jungle, the temperature is often between 105 to 115 degrees. Most of the coffees and teas are sweetened with a lot of sugar. They eat lots and lots of rice. Beef rendang is of Indonesian ...