I think mine is called "shaken beef" or bo luc lac. I have to limit my kids from eating too much of this, but I have to tell you I can eat it everyday! Good over rice, noodles, spaghetti, vegetables, pound cake...anything.

1.5 lbs beef sirloin (or what ever cut you like) cut into 1″ cubes. I use whole ribeyes and cut into 1 inch cubes.
2 tbs minced garlic
1.0 tbs brown sugar
2 tbs oyster sauce (Lee Kum Kee)
1 tbs dark soy sauce
1 tbs sesame oil
1 tsp dark (thick) soy sauce
1 half onion sliced in wedges

The most important ingredient in making Bo Luc Lac is HEAT. You want your skillet or wok so hot that it's smoking, add the meat do not stir yet, let the heat seal in the juices, 2 minutish, flip with the wok or mix on your skillet. Do not continuously mix or flip, the important thing is for the meat to sear in the juices. This dish should not take more than 5 minutes to prepare for medium rare. Make in batches if you are making for more than 2 people.





Who's got a recipe for pound cake?

Maryland crab cakes.

quote:

Originally posted by 6guns:
Maryland crab cakes.

recipe and pictures!!!

It might be silly, but I do a few things well.

Perfectly crisp bacon.

Hard boiled eggs that aren't _hard_.

Non-burned grilled cheese.

More, but all simple stuff.

What is dark sauce ?

quote:

Originally posted by davetruong:

quote:

Originally posted by 6guns:
Maryland crab cakes.

recipe and pictures!!!

Super simple!

Mix the following:

-12 oz lump crab. Not easy to come by, but decent quality can be had in cans in the deli department. Miller Select brand.
-2 heaping Tbs mayo
-2 eggs, beaten
-1/2 tsp Worcestershire sauce
-1/2 tsp red pepper
-dash salt
20-25 Ritz crackers

Break up crackers fairly fine. (I use a plastic freezer bag) Add to the other ingredients. If you refrigerate the mixture for a while, it makes it easier to form the cakes.

Fry in a combo of butter and olive oil until golden brown.

Enjoy!

Sorry, no pics as of now.

It's a sauce that brings you to the dark side...hahaha...I forgot the soy in dark sauce

Gumbo.

I'll be making Bo Luc Lac

Thanks, Dave!

bachelor pizza
bachelor 50/50 chili
bachelor goulash
bachelor tuna & noodle casserole
and
Reuban sandwich

Dave,

That's a non-stick (Teflon / PTFE) wok correct? Any idea how hot you're getting it?

I only ask as you stated hot enough for the pan (I assume itself) to smoke, then you may be getting it too hot - to the point that the non-stick coating starts to degrade (662F+) and releases fumes (and I would suspect add contaminates to the food itself).

But the dish itself looks awesome! What is the heat / fuel source you're using (I can't make it out from the pictures).

I don't cook, but I make a killer fruit salad, and it's even something that Diabetics can eat (some of).

flashguy

A friend shared a recipe with us that I love. Slice up a good steak into 1/4” strips. Season with garlic power. Marinade with equil parts soy and sugar. Cook on grill. Makes a mess. 1 minute or less per side, and people will be standing in line for it.

What do you do with the sauce, add after the meat is cooked or is it a marinate ?

3 of my most requested:
Breakfast Pizza
Taco Salad
Pot Roast

The recipes will be carried with me to the grave...[cue mysterious music]

quote:

Originally posted by erj_pilot:
3 of my most requested:
Breakfast Pizza

What do you put on your breakfast pizza?

Not asking for a recipe...the grave thing and all.

Just curious as I'm on a pizza kick lately. I've had some variety of pizza pretty much every night for the past week. Made a double batch of crust dough and tossed them into the freezer and a double batch of sauce and canned it. Easy-peasy dinners.

For the pizza aficionados, I did learn something from Chef John. Since mozzarella is essentially tasteless, sprinkle some Parmesan on top before putting it in the oven. Wow, does it bring the taste up to a new level.

My wife.

quote:

Originally posted by sjtill:
My wife.

Ba dum tsshh.

There is some good chow in this thread. I have to try David Troung's entry. That sounds great.

I am generally a good cook. I don't think of any particular meal as being a singularity. But I do make a good meat sauce for pasta. My chili is good, and I also make pretty good gumbo.