Practices III March & April 2012 (middle east & japanesse food)

A. Japanese Beef Shabu Shabu Hot Pot

  1. 1 pound striploin or rib eye, sliced paper thin (1/16-inch)
  2. 1 block firm tofu, cut into bite sized pieces (cube)
  3. 5 pcs garlic, chopped
  4. 250 gr whole leek, cut into 5 cm each
  5. 1 package of enoki mushrooms, trimmed and pulled apart
  6. 50 gr lobak, cut sliced
  7. 500 gr phok choy, cut square.
  8. 500 gr sawi putih, cut square.
  9. 4 ounces shiitake mushrooms (about 8 pieces, stems removed)
  10. 15 cups chicken stock (or vegetable stock)
  11. 15 cups water


  • Make the ponzu and sesame dipping sauces ahead of time and place small dishes of the sauces for each person.
  • Arrange beef, tofu, phok choy, sawi putih, leek, lobak and mushrooms on a serving dish.
  • Set a portable gas burner on the dining table.
  • Place a medium saucepan or shallow pot on the burner, sauted garlic finely chopped and ginger finely chopped till fragrant, pour in both the beef stock and water and bring to a simmer, do not bring to a full boil (you can also use an electric hot pot which is what I have).
  • Add the tofu and vegetables, starting with the ones that take the longest to cook.
  • After tofu and vegetables are almost ready to eat, each person can start poaching their meat until rare or medium rare, 15 to 30 seconds.
  • Take out tofu, vegetables and meat as they cook and dip them in either kind of sauce and enjoy.

Dipping Sauce Recipes:
Ponzu Dipping Sauce

  1. 1/3 cup soy sauce
  2. 1/4 cup lemon juice
  3. 1 Tbsp rice vinegar
  4. 1/3 cup dashi

Whisk soy sauce, lemon juice, vinegar, and dashi together in a bowl.

Sesame Dipping Sauce

  1. 1/2 cup toasted white sesame seeds
  2. 1 cup plus 2 tablespoons dashi
  3. 3 tablespoons soy sauce
  4. 2 tablespoons sugar
  5. 1 tablespoon sake
  6. 1 tablespoon rice vinegar
  7. 1/2 teaspoon freshly ground black pepper

Grind sesame seeds well. Whisk all ingredients together in a bowl or pulse in a blender until combined.

B. Kofta Curry (meatball curry)

  1. 1 kg beef mince
  2. 5 onions chopped very fine
  3. 2 tbsps garlic paste
  4. 1 tbsp ginger paste
  5. 2 tbsps garam masala (for the Koftas)
  6. 3 tbsps tomato ketchup
  7. 1/2 cup coriander leaves chopped fine
  8. Salt to taste
  9. 3 tbsps vegetable/canola/sunflower cooking oil
  10. 1 tbsp ginger paste
  11. 2 tbsps garlic paste
  12. 2 tsps coriander powder
  13. 1 tsp cumin powder
  14. 1/2 tsp turmeric powder
  15. 1 tsp chilli powder
  16. 1 tsp garam masala (for the gravy)
  17. 4 large tomatoes cubed


  • Put the minced beef, 2 of the chopped onions, 2 tbsps garlic paste, 1 tbsp ginger paste, 2 tbsps garam masala, tomato ketchup and coriander leaves in a large bowl and mix well.
  • Form the mixture into equal sized balls and keep on a plate.
  • Heat the oil in a pan and add the remaining onions. Fry till they are light brown then add the ginger and garlic pastes. Fry for a minute.
  • Add all the powdered spices – coriander, cumin, red chilli powder, 1 tsp garam masala, turmeric – and fry for 2-3 minutes.
  • Add the tomatoes and mix well. Fry the masala till the oil begins to separate from it.
  • Add 2 cups of warm water to the masala and season with salt to taste. Gently add the meatballs now. Do not stir for at least the next 5 minutes.
  • Stir gently so as not to break the meatballs.
  • Cook uncovered till the meatballs are done. The gravy can be as thick as you like so add or dry up the water as required.
  • Serve with Jeera Rice and Kachumbar salad.

Garam Masala

  1. 4 tbsps coriander seeds
  2. 1 tbsp cumin seeds
  3. 1 tbsp black peppercorns
  4. 1 ½ tsps black cumin seeds (shahjeera)
  5. 1 ½ tsps dry ginger
  6. ¾ tsp black cardamom/kapulaga(3-4 large pods approx)
  7. ¾ tsp cloves
  8. ¾ tsp cinnamon (2 X 1” pieces)
  9. ¾ tsp crushed bay leaves


  • Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker.
  • Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside.
  • When the spices are roasted turn off the heat and allow them to cool.
  • Once cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices.
  • Grind them all together, to a fine powder in a clean, dry coffee grinder.
  • Store in an air-tight container in a cool, dark place.

C. Jeera Rice (cumin rice)

  1. 1 cup Basmati rice (a long grain Indian rice)
  2. 3 cups water
  3. Salt to taste
  4. 2 tbsps vegtable, sunflower or canola oil/ghee
  5. 1 large onion chopped fine
  6. 2 tsps cumin seeds
  7. 1/2 cup water
  8. Coriander leaves to garnish


  • Wash the Basmati rice well in running water.
  • Add the 3 cups of water and salt to taste to the rice and set it up to boil.
  • Once the rice is almost cooked (test a few grains often to check – they will feel soft on the outside but very slightly hard on the inside), remove from fire and drain the water by straining the rice through a sieve or colander. Set aside.
  • In another pan, heat the oil/ghee till hot and add onions.
  • Fry till light brown and then add the cumin seeds. The seeds will splutter and sizzle to show they are done.
  • Now add the rice and stir well.
  • Add 1/2 a cup of water to the rice and cover.
  • Simmer till all the water dries up.
  • Allow the rice to stand for another 2-3 minutes and then serve garnishe

Ghee is made by first making butter, and then clarifying it. Boiled cow’s milk is cooled to room temperature, and a thick layer of cream is formed on top of the milk.