Culinary Adventures with Camilla

This month I am hosting Food'N'Flix and have the group watching Spirited Away . You can read my invitation here . And I will give my thoughts about the movie in another post. It just inspired me to try all sorts of Asian recipes!  First up:  Bò Nướng Hành Hương,  the Vietnamese version of Japanese Nikumaki which is beef wrapped around green onions, then grilled. I prefer the Vietnamese version as it has more spices for flavor, giving the meat a sweet, sour, and salty taste. And, perhaps, it's a ubiquitous Asian dish because a friend mentioned that it looked like a Korean BBQ dish. Ingredients  makes 4 servings 1 pound beef tenderloin steaks, pounded thin 2 green onions ½ Tablespoon five spice powder ½ Tablespoon tamarind paste 1 teaspoon honey 1 teaspoon soy sauce or gluten-free tamari 1 clove garlic, finely minced 2 Tablespoons canola oil 1 teaspoon toasted sesame oil + more for drizzling Also needed: 100% cotton twine for tying ...

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...