BBQ Pulled beef and coleslaw on KAISAR roll.

It was very hot afternoon day. Here my family was enjoying the sun and eating something simple on the picnic table in the back of our house. We tried to enjoy summer as much as we could as not long from now summer will be over. Oh dear so soon!

This is my first entry for SncakShots# 6 “SANDWICH” hosted by GREEDY GOURMET.

Most people like to make sandwich with cold meet, I don’t. It is simply because I am not fond of any kind cold meet. I make sandwich with cold meet only if my clock is running out in the kitchen or I am totally lazy to cook. Instead I cook bbq pulled beef and homemade coleslaw. Those two things are my favorite for making sandwich. No social protest in the family when I make this sandwich *big smile*

BBQ Pulled Beef

Beef cut for stew (cut)
Bbq sauce

Cook beef in the crock pot with low heat for about 8 hours. I started to cook at night before bed then the next morning the beef will turned out tender.

Take the beef out from the crock pot.

Pull the beef apart into long shreds using two forks. Add the bbq sauce to the meat; stir to combine then return the meat back into crock pot. Cook for about 10 minute in high heat.

Coleslaw
Recipe from Food Network

1/2 head green cabbage, thinly sliced
1/2 head red cabbage, thinly sliced
1 carrot, thinly sliced
1/2 cup buttermilk
2 fluid ounces plain yogurt
2 fluid ounces mayonnaise
1 tablespoon pickle juice
1 teaspoon dry mustard
1 tablespoon chives, chopped
Kosher salt, as needed
1/2 teaspoon fresh ground black pepper

Generously salt the cabbage and drain in colander for 3 hours. Rinse thoroughly and dry.

In a separate bowl, combine all of the ingredients except the cabbage and carrot. Whisk to combine evenly. Toss the cabbage and carrot with the dressing.

Yield: Preparation time: 3 hours and 30 minutes Easy of preparation: easy

Portion beef evenly on rolls (Kaiser Rolls) then top with coleslaw.

For the drink I made raspberry ice tea. I didn’t make it from the scratch instead using ready mix iced tea. All you need is to mix the iced tea with cold water.

Raspberry Iced Tea

Shrimp and fried vegetables

I found this flower grew on my front yard. Wow, finally Spring is arrived!! Oh such a wonderful feeling seeing the sun comes up for couple of days in the row. Time to get out of my couch and clean up! Some of the left over falling leaves from winter are still on the ground. They covered the ground and successfully occupied my garden. One word, it is a mess!

My son sang………..Clean up, clean up, everybody everywhere…. With his head moved left to right trying to follow the way BARNIE sing. We cleaned up our yard. So far we got two full bags of leaves!

Since the weather was quite clear this afternoon, I was in the mood of cooking. Shrimps and vegetables sounded like they could get along huh. So I made this simple appetizer for dinner “SHRIMP and VEGGIES FRIED”

What you need:
1 cup of flour
1/2 cup of water
1 cup of shredded cabbages
1 cup of shredded carrots
1 cup of sweet onion
Garlic powder
Salt
Pepper
Shrimps

Combine all the ingredients. Take one big scoop of mixture and deep fry them. Put a whole shrimp on the top.

These are the pictures of my garden that needed to be taken care. My son took a little windmill out from the garden. You could see that instead of helping me, he pulled out garden decoration or plants tag.

Enjoy your spring everyone!

Deep-fried Bean curd balls

Easy and simple side dishes for dinner, that sounds like a good idea. Don’t feel like spending much of time in the kitchen. So I found this recipe from my friend’s Singaporean book. Very easy to make and the most important is “quick”.

Ingredients:
2 firm bean curd
2 stalks spring onion
1 egg
4 dried mushrooms
100 gram minced pork
4 tablespoon corn flour
Salt
Pepper
½ tsp sesame oil

Soak mushrooms until soft, trim off stems and chop mushrooms finely. Rinse spring onion and chop finely.

Beat egg in bowl, then combine with mushrooms, spring onion, egg, pork, seasoning and corn flour, string to mix well.

Mash bean curd and combine with pork mixture. Shape into balls.

Heat 2 cups oil in wok until hot. Put in bean curd balls and deep-fry until golden brown. Remove and drain. Ready to serve.