healthy recipes, recipes

Indian Beef Curry (Meatballs)

A quality beef minced and curry spices met together and created this dish called Indian Beef Curry (Meatballs). It is a delicious dinner that made you want to eat more basmati rice than usual. It is best served with mint yoghurt.

This Indian Beef Curry (Meatballs) is a new favorite Indian dish of mine. My husband and I fell in love with Butter Chicken when we came here to New Zealand, and then Tikka Masala, Korma, and now this. To be honest, there are only a few meatball recipes I have in my blog, as I do not cook meatballs often. But I guess because of this, I would explore more of what meatballs can do.

You can also try my other Indian recipes like my Vegetable Curry, Curried Walnut Chicken, and Coconut Fish Curry.

What are the Best Indian Curries?

There are 6 most popular types of Indian curries:

  1. Tikka Masala

Very first on my list is Tikka Masala. It is considered the “universal” curry dish to all Indian restaurants. I guess the most popular curry of all. The tikka is the chicken or other meats cooked in a tandoor on a skewer. Masala is a creamy sauce that has a pleasant degree of heat.

2. Korma

Korma curries are seasoned with aromatic spices like cardamom, cinnamon and coriander. It often has a nutty flavor from blended cashews, almond, coconut or poppy seeds. It is mixed with butter and cream and combined with meats marinated with yoghurt.

3. Dhansak

A dhansak curry is quite a mild curry with a lovely thick sauce with red lentils. Red lentils are cooked long enough that breaks down into the sauce which makes it creamy. It also tastes like a sweet and sour dish with tomato flavor and a tanginess from pineapples.

4. Saag

This type of curry has a distinct degree of heat with a presence of spinach, mustard greens, and other leafy vegetables.

5. Jalfrezi

This curry is strong but not overpowering heat. It has a presence of green chiles stir-fried with tomato, onion, and coriander.

6. Vindaloo

Last but not least is the Vindaloo. This is the most standard curry, spicy and incredibly hot dish. Originally from Portuguese. Vindaloo sauce is made from caramelized onions, curry paste, coconut milk, vinegar, ginger, chillies, jalapeno, lentils, chickpeas, and other spices like garam masala, paprika, turmeric, and seasoned with salt and pepper.

How to Make Indian Beef Curry (Meatballs)?

Begin by finely chop the garlic. Then melt the butter with a dash of olive oil n a medium saucepan over medium heat. Cook 1/2 the garlic until fragrant, about 1-2 minutes. Next, add the basmati rice, water and salt. Stir and bring to the boil. Reduce the heat to low and cover with a lid. Cook the rice for 10 minutes, then remove it from the heat. Keep it covered until the rice is cooked and the water is absorbed for about 10 minutes.

Next, in a large bowl, combine the beef mince, fine breadcrumbs, egg, and the remaining garlic. Season with salt and pepper. With your damp hands, take a heaped spoonful of the beef mixture and shape it into small meatballs. Transfer the meatballs to a plate and repeat until all the mixture is done. You should get 20-24 meatballs. Then in a large frying pan, heat a little bit of olive oil over medium-high heat. Cook the meatballs, turning from time to time until browned all over and cooked through for 8-10 minutes. Transfer to a plate and set aside. Then finely chop the brown onion and roughly chop the tomato and Asian greens.

Finally, make the mint yoghurt by picking good mint leaves and finely chopping them. Combine the mint and Greek-style yoghurt. Season to taste and set aside.

Indian Beef Curry (Meatballs)

Kate Tablizo
This Indian Beef Curry (Meatballs) is a rich, hearty dish that you will surely fall head over heads with. The secret is soaking up the meatballs into the traditional Indian curry spices. It is better with a bed of fluffy garlic basmati rice.
Prep Time 35 mins
Cook Time 40 mins
Course dinner, Main Course
Cuisine Indian
Servings 4 servings
Calories 897 kcal

Equipment

  • medium saucepan
  • frying pan

Ingredients
  

FOR THE GARLIC RICE

  • 2 tbsp olive oil
  • 8 cloves garlic
  • 40 grams butter
  • 2 cups basmati rice
  • 3 cups water
  • 1/2 tsp salt

FOR THE MEATBALLS

  • 500 grams beef mince
  • 1/2 cup fine breadcrumbs
  • 2 large eggs
  • 1/2 tsp salt

FOR THE CURRY SAUCE

  • 2 large tomato
  • 1 large brown onion
  • 3 bunch Asian greens
  • 6 tbsp Mumbai spice blend
  • ¼ cup tomato paste
  • 1 can coconut milk
  • ¼ cup water
  • 1 beef cubes

FOR THE MINT YOGHURT

  • 1 cup Greek-style yoghurt
  • 1 bunch mint

Instructions
 

COOK THE GARLIC RICE

  • Finely chop the garlic. Melt the butter in a medium saucepan, then add a little bit of olive oil. Cook half of the garlic until fragrant, about 1-12 minutes. Then add the basmati rice, 3 cups of water and salt. Stir the rice and bring it to a boil. Reduce the heat to low and cover with a lid. Cook the rice for 10 minutes, then remove it from the heat. Cover the saucepan with the lid until the rice is tender and the water is absorbed. The rice will finish cooking in its own steam. It will take about 10 minutes.

COOK THE MEATBALLS

  • In a large bowl, combine the beef mince, fine breadcrumbs, egg, salt and the remaining garlic. Season with pepper. Take a spoonful of the mixture with your damp hands and shape it into a small meatball. Transfer to a plate and repeat until all the mixture is done. This should yield about 20-24 meatballs.
  • Drizzle olive oil in a large frying pan over medium-high heat. Cook the meatballs, turning them until browned all over and cooked through about 9-10 minutes. Transfer to a plate and set aside.
  • While the meatballs are frying up in the pan, finely chop the brown onion and roughly chop the tomato and Asian greens.

MAKE THE MINT YOGHURT

  • Pick good mint leaves and finely chop them. Combine the mint and Greek-style yoghurt. Season to taste and set aside.

Notes

  • Let the rice finish cooking in its own heat. 
  • Shape the beef mince into small meatballs.
  • Cooking the meatballs vary depending on the meatball size. 
  • To make the mint yoghurt, simply mix the Greek-style yoghurt and mint.
  • Make the curry sauce in one pan and soak the meatballs in it. 
Keyword beef, curry, indian recipes

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Indian Beef Curry (Meatballs) recipe, please leave a comment and a rating below. Thank you!

Rating: 5 out of 5.
healthy recipes, recipes

Sticky Apricot Chicken with Roast Vegetable Salad

Sticky Apricot Chicken with Roast Vegetable Salad is for tonight’s dinner. We’ve created a sticky glaze made with apricot sauce, soy sauce, and brown sugar which coats each chicken with the sticky-sweetness. It makes it even tastier with a roasted vegetable salad drizzled Greek-style yoghurt.

I am not sure how to explain it, seriously. But this Sticky Apricot Chicken with Roast Vegetable Salad is divine. I love this dish especially if you don’t want to eat rice for dinner. This meal comes together quickly too. I’m pretty sure your kids will love it too as you like my Roast Sage and Garlic Chicken, and Herb Roasted Chicken with Vegetables.

How to Make Sticky Apricot Chicken with Roast Vegetable Salad?

Begin by preheating the oven to 240 degrees C. Line tray with baking paper. Cut the vegetables into 2 cm chunks except for the carrots and the onions. Cut the carrots into 1 cm half-moon and the red onion into 2cm wedges. Place the vegetables on a lined oven tray and roast them until tender. This should take about 20-25 minutes. Make sure to turn them halfway to avoid sticking and for even cooking. Then set aside to cool slightly. While the vegetables are roasting, flat the chicken and slice through horizontally to make two thin chicken steaks. Combine the ras el hanout and the salt in a large bowl. Add the chicken breast and toss to coat. Then, in a large frying pan over medium-high heat, toast the flaked almonds. Toss it until golden, about 2-3. minutes. Transfer to a bowl and set aside. Return the pan to the stove, drizzle olive oil and cook the chicken in batches until cooked through, about 3-5 minutes each side (depending on the thickness).

To make the sauce, all you need is to combine the apricot sauce, soy sauce, brown sugar, water and white whine vinegar. In another bowl, combine the Greek-style yoghurt and a splash of water, then season with salt and pepper. Set aside.

Now, let’s bring it all together. Remove the chicken from the heat when the chicken is already cooked. Add the apricot glaze and turn the chicken to coat. When the veggies are cooked, add the baby spinach leaves to the tray, season to taste, and gently toss to combine. Slice the sticky apricot chicken. Divide the roast veggie salad into serving plates. Top with chicken and any remaining sticky apricot glaze. Drizzle over the Greek-Style yoghurt and sprinkle with the toasted almonds.

Sticky Apricot Chicken and Roast Vegetable Salad

Kate Tablizo
Ordinary Chicken became interesting when coated with sticky and sweet apricot sauce. Every bite is coated with sweet goodness and even tastes better when partnered with roasted vegetable salad and drizzled with yoghurt and topped with toasted almonds. What a lovely dinner!
Prep Time 40 mins
Cook Time 45 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 537 kcal

Equipment

  • Oven tray
  • Large frying pan

Ingredients
  

FOR ROAST VEGETABLES

  • 2 tbsp olive oil
  • 2 parsnip
  • 2 potato
  • 2 carrot
  • 1 large red onion
  • 2 cups pumpkin

FOR CHICKEN

  • 500 grams chicken breast
  • 2 tbsp ras el hanout
  • salt
  • 100 grams flaked almonds

FOR THE APRICOT SAUCE

  • 120 grams apricot sauce
  • 2 tsp soy sauce
  • 1 tbsp brown sugar
  • 2 tbsp water

FOR THE DRESSING

  • 1 tbsp white wine vinegar
  • ½ cup Greek-style yoghurt
  • 2 tsp water

FOR SERVING

  • baby spinach

Instructions
 

ROAST THE VEGETABLES

  • Preheat the oven to 240°C. Line a tray with baking paper. Cut the parsnip, potato and pumpkin (unpeeled) into 2 cm chunks. Cut the carrot into 1 cm half-moons. Slice the red onion into 2 cm wedges. Place the veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast the veggies until tender (turning halfway for even cooking), about 20-25, then set aside to cool slightly.

COOK THE CHICKEN

  • While the veggies are roasting, flat the chicken breast and use a knife to slice through horizontally to make two thin steaks. Combine the ras el hanout (see ingredients) and the salt in a large bowl. Add the chicken breast and toss to coat.
  • In a large frying pan over medium-high heat, toast the flaked almonds. Toss it until golden, about 2-3 minutes. Transfer to a bowl and set aside. Return the pan to the stove, drizzle olive oil. Cook the chicken in batches until cooked through, about 3-5 minutes each side (depending on the thickness).

MAKE THE SAUCES

  • In a small bowl, combine the apricot sauce, soy sauce, brown sugar, water and white wine vinegar. In another bowl. combine the Greek-style yoghurt and a splash of water, then season with salt and pepper. Set aside.

BRING IT ALL TOGETHER

  • When the chicken is already cooked, remove the pan from the heat, then add the apricot glaze and turn the chicken to coat. When the veggies are cooked, add the baby spinach leaves to the tray, season to taste, and gently toss to combine.

SERVE UP

  • Slice the sticky apricot chicken. Divide the roast veggie salad into serving plates. Top with chicken and any remaining sticky apricot glaze. Drizzle over the Greet-yoghurt and sprinkle with the toasted almonds.

Notes

  • Cut the veggies to size so they cook in time. 
  • If your oven tray is crowded, you can divide the vegetables between two trays. 
  • Cook the chicken for about 3-5 minutes, but also depending on thickness. 
  • Chicken is cooked through when it’s no longer pink inside.
  • If ras en hanout is not available, you can replace it with Moroccan powder. 
Keyword chicken recipes, healthy, low calories
healthy recipes, recipes

Red Pesto Pork Spaghetti

Presenting my Red Pesto Pork Spaghetti. Spaghetti is always on our weekly menu list because it is easy to make, but isn’t it too boring to eat the same spaghetti all the time? To be honest, it is, and so I came up with a nice twist to our traditional family spaghetti recipe and make it a little bit interesting.

Are you bored eating the same traditional spaghetti every week? I know you are, and that’s why you’re here. Don’t worry, I will share with you my recipe of Red Pesto Pork Spaghetti with a zesty twist and a boost of healthy ingredients like zucchini, carrots, and baby spinach.

Are Zucchini and Courgette the Same?

Yes. Zucchini and courgette are the same things. Zucchini comes from the Italian word “zucca”, which means squash while courgette is a French word for this vegetable. The most common name for this vegetable is zucchini, which is widely used in America and other countries.

What is Red Pesto Made of?

It is made of pine nuts, roasted red peppers (from jars), sun-dried tomatoes (from jars), garlic, extra virgin olive oil, fresh basil leaves, grated Parmesan cheese, lemon juice, and salt and pepper to taste. In medium-low heat, roast the pine nuts while shaking the pan occasionally until golden brown and fragrant. Set aside and let it cool. Next, drain peppers and sun-dried tomatoes and put them in a food processor. Add garlic, olive oil and basil. Whizz to a pesto consistency. Then, pulse the pine nuts in, making sure to keep some texture. Stir in the Parmesan cheese, then season with salt, pepper and lemon juice. Taste it and adjust it to your liking. Consume immediately or store in a tight jar, keep in the fridge for 3-5 days.

What’s the difference between Green and Red Pesto?

Green pesto is made of blended pine nuts and fresh basil leaves while red pesto is made with a base of sun-dried tomatoes and roasted peppers. Obviously, in this Red Pesto Pork Spaghetti recipe, we are using red pesto.

How to Make Red Pesto Pork Spaghetti?

Start by cooking the pasta according to the package. Next, make the pangrattato. Then, cook the zucchini in a frying pan, and set aside. In the same pan, cook the pork mince until brown. After that, add in the carrots, tomato paste, garlic and herb seasoning, chicken-style stock powder, and a pinch of chili flakes (if using). Add the reserved pasta water, zucchini, baby spinach, spaghetti, red pesto and a squeeze of lemon juice. Top with zesty Parmesan pangrattato.

Red Pesto and Pork Spaghetti

Kate Tablizo
This Red Pesto and Pork Spaghetti recipe is with a twist and a whole lot better. Topped with zesty pangrattato to reduce the richness and meaty flavors of the pork bolognese sauce.
Prep Time 30 mins
Cook Time 30 mins
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 162 kcal

Equipment

  • stove

Ingredients
  

FOR THE SPAGHETTI

  • 500 grams spaghetti
  • 2 tbsp olive oil

FOR THE PANGRATTATO

  • 1 tbsp olive oil
  • ½ cup panko breadcrumbs
  • 4 cloves garlic
  • lemon zest

FOR THE MEAT AND SAUCE

  • 2 tbsp olive oil
  • 500 grams pork mince
  • 2 zucchini
  • 2 carrot
  • 1 cup baby spinach
  • 4 tbsp tomato paste
  • 2 tbsp garlic and herb seasoning
  • 2 tbsp chicken-style stock powder
  • 1 tbsp chili flakes
  • 100 grams red pesto
  • lemon juice

Instructions
 

COOK THE SPAGHETTI

  • Cook the spaghetti in boiling water until 'al dente', about 9. minutes.
  • Reserve 1½ cups water, then drain the spaghetti and return to the saucepan.
  • Drizzle with olive oil.

MAKE THE PANGRATTATO

  • Heat a large frying pan over medium-high heat with a generous drizzle of olive oil.
  • Cook the panko breadcrumbs for 2-3 minutes, stirring continuously until golden.
  • Add 4 cloves of garlic and cook until fragrant, about 1 minute.
  • Transfer to a small bowl, then stir with lemon zest and grated Parmesan cheese.
  • Season to taste and set aside.

COOK THE MEAT

  • In medium-high heat with a generous drizzle of olive oil, cook the zucchini for 3-4 minutes or until golden.
  • Transfer to a plate, then season with salt and pepper.
  • In high heat, return the frying pan and drizzle with olive oil.
  • When the oil is hot, cook the pork mince for 4-5 minutes until browned. Break up the pork mince with a fork.
  • On the same pan, reduce the heat to medium-high, add the carrots, tomato paste, garlic and herb seasoning, chicken-style stock powder, and a pinch of chili flakes (if using). Cook until softened and fragrant, about 2-3 minutes.
  • Add the reserved pasta water, then reduce the heat to low, add the zucchini, baby spinach, cooked spaghetti, red pesto and a squeeze of lemon juice. Season to taste and toss to combine.
  • Top with zesty Parmesan pangrattato. Serve with lemon wedges.

Notes

  • Cook the spaghetti until ‘al dente’ (pasta is cooked through but still slightly firm in the center).
  • Break up the pork mince using a fork while cooking it in a frying pan. 
  • Add a splash more water if the sauce looks too thick.
  • You can make your own red pesto by adding pine nuts, roasted red peppers (from a jar), sun-dried tomatoes (from a jar), garlic, extra virgin oil, 20 fresh basil leaves and grated Parmesan cheese.
  • It’s best to eat on the day it was cooked. 
Keyword pasta, pesto, spaghetti

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Keto Air Fryer Pandesal recipe, please leave a comment and a rating below. Thank you!

Rating: 5 out of 5.
recipes

Buffalo Wings

Who doesn’t love Buffalo Wings? My husband and I are in love with this dish. Golden and crispy chicken wings with buffalo sauce… Oh, a perfect match! In case you don’t know, buffalo sauce is simply a mixture of melted butter and hot sauce. In this recipe, I use sriracha, but of course, you can use any brand you prefer. Add more hot sauce if you are more on that very hot and spicy type.

Lately, I barely fry chicken. I prefer baking them because it is less messy, easier, and it is not time-consuming. All you need to do is just bake, set the time and leave. Unlike when frying, you have to watch the chicken constantly or they will end up burned. We definitely don’t like that. You would think that it would end up soggy, but it is actually not. The key to perfect crispiness is putting the chicken wings on a wire rack on top of a baking sheet. This ensures that the skin is crispy and resembles fried chicken. There’s a scientific explanation about it. The wire rack on top of the baking sheet allows air to circulate underneath the chicken wings. Thus, the chicken wings will cook evenly.

How to Make Buffalo Wings?

Preheat oven to 400 degrees F (200 degrees C) and place a wire rack over a baking sheet. Toss chicken wings with oil and season with garlic powder, salt and pepper into a large bowl. Let it stand for about 10-15 minutes. Transfer to prepared baking sheet with a wire rack. Bake the chicken until golden and crispy, about 50-60 minutes. Flip the wings halfway through. Whisk together hot sauce and honey in a small saucepan over low-medium heat. Bring to simmer then stir in butter. Cook the sauce until butter is melted and the sauce is slightly reduced about 2-3 minutes. Heat broiler on low. Transfer baked wings to a bowl and toss with buffalo sauce until the chicken are fully coated. Return chicken wings to the baking sheet and broil. Watch it carefully. Cook until the sauce caramelizes, about 3 minutes. Best serve with vegetable sticks and ranch dressing.

You may also like my other chicken recipes:

1 Keto Buffalo Chicken Wings

2 Crispy Fried Chicken

3 Korean Coconut Fried Chicken

4 Buter Chicken

5 Chicken Mami (Filipino Chicken Noodle Soup)


Buffalo Wings Recipe

INGREDIENTS:

1 kilogram (2 pounds) chicken wings

2 tablespoons vegetable oil

1 teaspoon garlic powder

kosher salt

ground black pepper

1/4 cup hot sauce (sriracha)

2 tablespoons honey

4 tablespoons butter

FOR SERVING:

ranch dressing

carrot sticks

celery sticks

INSTRUCTIONS:

  1. Preheat oven to 400 degrees F (200 degrees C) and place a wire rack over a baking sheet.
  2. Toss chicken wings with oil and season with garlic powder, salt and pepper into a large bowl. Let it stand for about 10-15 minutes. Transfer to prepared baking sheet with a wire rack.
  3. Bake the chicken until golden and crispy, about 50-60 minutes. Flip the wings halfway through.
  4. Whisk together hot sauce and honey in a small saucepan over low-medium heat. Bring to simmer then stir in butter. Cook the sauce until butter is melted and the sauce is slightly reduced about 2-3 minutes.
  5. Heat broiler on low. Transfer baked wings to a bowl and toss with buffalo sauce until the chicken are fully coated.
  6. Return chicken wings to the baking sheet and broil. Watch it carefully. Cook until the sauce caramelizes, about 3 minutes.
  7. Best serve with vegetable sticks and ranch dressing.

Serve and enjoy these Buffalo Wings with family and friends!

NOTES:

  • Marinade the chicken for at least 10 minutes before putting it in the oven.
  • Place a wire rack on a baking sheet for a crispy result.
  • Make sure to cook the chicken until golden brown and the skin is crispy.
  • Slightly reduce the sauce before pouring it to the chicken.
  • Toss the chicken until fully coated with sauce. This ensures goodness in each bite.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Buffalo Wings recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.
recipes

No Meat Chop Suey (Filipino-style Stir Fry Vegetables)

Typically, Filipino Chop Suey is composed of meat and vegetables, but today I’m cooking No Meat Chop Suey that includes only vegetables and no meat, obviously. This recipe is good for vegetarians and vegans, or for those people who sometimes get sick of eating meat (just like me in some days).

What is Stir Fry? It is basically a mixture of colorful vegetables cooked in a sweet and savory thick sauce. It is very easy to make, requires simple ingredients and less than 30 minutes to cook.

It is either you have a busy day and have no energy to make fancy dinner or you only have a few ingredients left in your fridge, and that is why you are here. To be honest, I made this recipe because those are the only ingredients that were left in the fridge. No meat. And so I said, why not make stir fry? That’s the easiest dinner I can make with just a few ingredients. So let’s begin.

How to Make No Meat Chop Suey (Filipino-style Stir Fry Vegetables)?

First, let us heat cooking oil in a wok or pan over medium-high heat. Then saute onion. Once the onion is transparent, add the garlic and continue until it is fragrant. Add carrots, cauliflower and broccoli. Stir for 2 minutes. Add cabbage, bell pepper and celery. Toss and stir for 2 minutes. Add soy sauce, oyster sauce and water. Let it boil for 5-7 minutes. Then let us make the slurry. In a small bowl, add 1 tablespoon of cornstarch and dilute in 1/2 cup water. Add the slurry sauce onto the vegetables. Toss, cover and cook for 2-3 minutes. Transfer to a serving plate and serve.

You may also like my other vegetable recipes:

1 Kalabasa, Carrots and Malunggay Ukoy (Okoy)

2 Vegetable Curry

3 Laing (Dried Taro Leaves with Coconut)

4 Avocado Tuna Salad

5 Ginataang Pork with Kalabasa and Green Beans


No Meat Chop Suey (Filipino-style Stir Fry Vegetables) Recipe

INGREDIENTS:

3 tablespoons cooking oil

4-5 cloves garlic, minced

1 large yellow onion, sliced

1 medium carrot, sliced crosswise into thin pieces

1 1/2 cup cauliflower florets

1 1/2 cup broccoli florets

1 1/2 cup cabbage, chopped

12-15 pieces snow peas

1/2 cup red bell pepper, sliced into squares

2 stalks celery, chopped

1/4 teaspoon ground black pepper

2 tablespoons cup soy sauce

1 tablespoon oyster sauce

1/4 – 1/2 cup water

FOR THE SLURRY:

1 tablespoon cornstarch

1/4 cup water

INSTRUCTIONS:

  1. Heat cooking oil in a wok or pan over medium-high heat.
  2. Saute onion. Once the onion is transparent, add the garlic and continue until it is fragrant.
  3. Add carrots, cauliflower and broccoli. Stir for 2 minutes.
  4. Add cabbage, bell pepper and celery. Toss and stir for 2 minutes.
  5. Add soy sauce, oyster sauce and water. Let it boil for 5-7 minutes.
  6. MAKE SLURRY: In a small bowl, add 1 tablespoon of cornstarch and dilute in 1/4 cup water. Add the slurry sauce onto the vegetables. Toss, cover and cook for 2-3 minutes.
  7. Transfer to a serving plate and serve.

Serve and enjoy this No Meat Chop Suey (Filipino-style Stir Fry Vegetables) with family and friends!

NOTES:

  • Use fresh vegetables only. Do not forget to wash the vegetables properly before chopping and cooking.
  • You can add meat to this dish if you like, it is really up to you.
  • You can add more vegetables that you prefer, I suggest baby corn or beans.
  • Do not overcook the vegetables.
  • It is best eaten with steamed white rice, fried noodles or on its own.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this No Meat Chop Suey (Filipino-style Stir Fry Vegetables) recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.
keto and low carb

Keto Minced Beef with Beans and Spinach

This Keto Minced Beef with Beans and Spinach recipe resembles sticky Korean Stir Fry, a beautiful balance of sweet, spicy and salty. Whether you are on a Keto diet or not, this is a very tasty dish that you could enjoy with family.

Ground beef is an easy-to-prep component of Mexican or Asian dishes like enchiladas, tacos, menudo, stir fry, and so much more. But the thing that keeps me thinking, is ground beef the same as minced beef. In the Philippines, we call it ground beef but here in New Zealand, it is called minced beef. What is the difference? According to my research, when you say minced beef is 100% pure beef while ground beef is the blended version. Minced beef has no additives unlike ground beef has an “extended product”. Now that I know, I guess I can say that I am pretty lucky I can buy minced beef instead of ground beef. That also explains why ground beef is so much cheaper than the minced. Anyway, let us start cooking this delicious dish that is Keto-friendly and Asian inspired.

How to Make Keto Minced Beef with Beans and Spinach?

In a large non-stick pan or wok over high heat, add sesame oil, garlic, chili and onion. Stir fry for 2-3 minutes or until fragrant. Add the minced beef and stir fry until browned. Pour in the sauce and cook until it has reduced and thickened. Make sure that the minced beef is coated with the thickened sauce. Remove the pan from the heat and mix through the scallions and sesame seeds.

You may also like my other Keto recipes:

1. Keto Pork Chops with Creamy Mushrooms

2. Keto Flying Jacob Casserole

3. Keto Spinach Chicken Casserole with Cream Cheese and Mozzarella

4. Keto Korean Beef

5. Keto Curry Chicken with Coconut and Lemongrass


Keto Minced Beef with Beans and Spinach Recipe

INGREDIENTS:

2 tablespoons sesame oil

2 cloves garlic, minced

1 small onion, thinly sliced

1-2 red chili flakes

500 grams (1 pound) of minced beef

1/2 cup beans, cut in 1/2 inch

1 cup spinach, chopped

1/4 cup scallion, thinly sliced

FOR THE SAUCE:

2 tablespoons sesame oil

1/4 cup tamari sauce

204 tablespoons erythritol

1/4 teaspoon ginger powder

1 teaspoon sesame seeds

INSTRUCTIONS:

  1. MAKE SAUCE: In a small bowl, add all the sauce ingredients; sesame oil, tamari sauce, erythritol, and ginger powder. Whisk it all together and set aside.
  2. STIR FRY: In a large non-stick frying pan or wok over high heat, add the sesame oil, garlic, onion and chili. Stir fry for 2-3 minutes or until fragrant.
  3. Add the minced beef and stir fry until browned, about 10-15 minutes.
  4. Pour over the sauce and cook until it has reduced and thickened, making sure that the minced beef is coated with the thickened sauce.
  5. Remove the pan or wok from the heat and mix through the scallions and sesame seeds.

Serve and enjoy this Keto Minced Beef with Beans and Spinach with family and friends!

NOTES:

  • Adjust the amount of sweetener in this dish if you wish. It really depends on your personal tastes.
  • You can use coconut oil instead of sesame oil if you don’t have one, but I think sesame oil gives a nice kick to the dish.
  • You can use either minced or ground beef.
  • Serve with cauliflower rice.
  • Leftover Keto Minced Beef with Beans and Spinach Stir Fry can be stored in the fridge for up to 3 days, or 3 months if frozen.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Keto Minced Beef with Beans and Spinach recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.
recipes

Butter Chicken

Butter Chicken is simply a mixture of chicken in tomato gravy, rich in butter and cream. It often looks very similar to Tikka Masala. The only difference is the number of spices the Tikka Masala has, the Butter Chicken, on the other hand, is more buttery, creamy and sweet.

Butter Chicken is originated in Delhi, India sometime during the 1950s. It was developed by Moti Mahal by chance, by mixing leftover chicken in tomato gravy rich in butter and cream. Today, there are store-bought Butter Chicken sauces available to anybody who wants a quick and easy dinner. I have to admit, I have been using store-bought Butter Chicken sauces before to make Easy Butter Chicken until I discovered this Butter Chicken Recipe from Scratch.

How to Make Butter Chicken from Scratch?

Combine chicken and all the ingredients for the chicken marinade in a bowl. Marinate for 30 minutes to an hour or even overnight. In a large skillet or pot, cook the chicken pieces over medium-high heat. Cook them in batches to not overcrowd the pan. Fry until browned, about 3 minutes on each side. Once cooked, set aside and keep warm. In the same pan, heat butter. Saute the onions about 6 minutes or until they start to sweat. Scrape up any browned bits stuck on the bottom of the pan. That will add flavor to our Butter Chicken. Saute garlic and ginger for a minute or until fragrant, then add the spices; ground coriander, cumin and garam masala. Cook for about 20 seconds or until fragrant, stirring occasionally. Now add crushed tomatoes, chili powder and salt. Simmer for about 10-15 minutes. Again stir occasionally until sauce thickens and becomes a deep brown-red color. Remove from heat, scoop mixture into a blender and blend until smooth. Add a couple of tablespoons of water if needed to help it blend (you can add up to 1/4 cup). Pour the pureed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) together with the sauce. Add the chicken with juices back into the pan and cook for 8-10 minutes more until chicken is cooked through. Make sure that the sauce is thick and bubbling. Garnish with chopped cilantro and serve with hot garlic butter rice and Naan bread.

You may also like my other chicken recipes:

Crispy Fried Chicken

Filipino Skinless Chicken Longganisa (Sausage)

Korean Coconut Fried Chicken

Buttermilk Tempura Crispy Chicken


Butter Chicken Recipe

INGREDIENTS:

FOR THE CHICKEN MARINADE:

28 oz (800g) boneless and skinless chicken thighs or breasts cut into bite-sized pieces

1/2 cup plain yogurt

1 1/2 tablespoons minced garlic

1 tablespoon minced ginger (or finely grated)

2 teaspoons garam masala

1 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon red chili powder

1 teaspoon of salt

FOR THE SAUCE:

2 tablespoons olive oil

2 tablespoons butter (or 1 tablespoon butter + 1 tablespoon oil)

1 large onion, sliced or chopped

1 1/2 tablespoons garlic, minced

1 tablespoon ginger, minced or finely grated

1 1/2 teaspoons ground cumin

1 1/2 teaspoons garam masala

1 teaspoon ground coriander

14 oz (400 g) crushed tomatoes

1 teaspoon red chili powder (adjust to your taste preference)

1 1/4 teaspoons salt (or to taste)

1 cup of heavy or thickened cream (or evaporated milk to save calories)

1 tablespoon sugar

1/2 teaspoon kasoori methi (or dried fenugreek leaves)

INSTRUCTIONS:

1. TO MARINATE: In a bowl, combine chicken with all of the ingredients for the chicken marinade. Marinate for 30 minutes to an hour (or overnight if time permits).

2. TO COOK: In a large skillet or pot, cook the chicken pieces over medium-high heat. Cook it in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Once cooked, set aside and keep warm.

3. Heat butter in the same pan. Saute the onions for about 6 minutes or until they sweat. Scrape up any browned bits stuck on the bottom of the pan (this adds flavor to the dish). 

4. Saute garlic and ginger for 1 minute or until fragrant, then add other spices; ground coriander, cumin and garam masala. Cook for about 20 seconds or until fragrant, while stirring occasionally.

5. Add crushed tomatoes, chili powder and salt. Simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown-red colour.

6. Remove from heat, scoop mixture into a blender and blend until smooth. Add a couple tablespoons of water to help it blend (you can add up to 1/4 cup). Work in batches depending on the size of your blender.

7. Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) together with the sauce. Add the chicken with juices back into the pan and cook for 8-10 minutes until chicken is cooked through. Make sure that the sauce is thick and bubbling.

8. Garnish with chopped cilantro and serve with steamed garlic rice and Naan bread.

Serve and enjoy this Butter Chicken with family and friends!

NOTES:

  • To thin out the sauce, add a tablespoon or two of butter or ghee at the end of cooking, and gently simmer it through. You may also add a small amount of water instead of butter.
  • Let the tomatoes cook for at least 10-15 minutes until they are almost dry on your pan. That’s the trick to making a great Butter Chicken sauce.
  • Alternatively, you can use evaporated milk instead of heavy whipping cream.
  • You can prepare the sauce ahead of time. Allow it to cool completely and store it well. Refrigerate for up to 2 days.
  • This is perfect served with garlic rice and Naan bread.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Butter Chicken recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.

recipes

Korean Army Stew – Budae Jjigae (부대찌개)

Do you want to learn how to make a popular Korean hot pot dish called Budae Jjigae (Army stew or Army base stew)? This Korean Army Stew is an American infused stew loaded with spam, sausages, cheese, ramen noodles, kimchi, and much, much more!

Did you know that Budae means military base in Korean, but Budae Jjigae is translated into “Army Stew” or “Army Base Stew”? It is also called spicy sausage stew, made with ham, sausage, spam, baked beans, kimchi, and gochujang and more ingredients can be added like fish cakes, tofu, rice cakes, noodles, and cheese.

How to Make Korean Army Stew – Budae Jjigae (부대찌개)?

It is simple as ABC, all you need to do is to cut all the meats and vegetables you need for this recipe. Place onions in the bottom of the pot and arrange all the meats (spam, and sausage) tofu and rice cakes (tteokbokki) around the pot, making a space in the middle. Place the kimchi, spring onions and gochujang in the middle. If you want to add baked beans and marinated minced beef, you can do so. Now, pour the beef broth in the pot and mix it up a little by scooping the soup and pouring it into the middle of the pot to distribute the gochujang. Add the ramen noodle and sliced cheese on top. Serve on a table and boil over low heat using a portable gas stove.

You may also like my other stew recipes:

Coconut Beef Stew

Braised Beef Stew

Kare-Kare (Beef or Pork Stew with Peanut Butter Sauce)


Korean Army Stew – Budae Jjigae (부대찌개) Recipe

INGREDIENTS:

1 white onion

1 can of Spam

4 sausages

1/2 extra firm tofu

1/2 cup rice cake (tteokbokki)

1 stalk spring onion

1 cup of Kimchi

2 tablespoons gochujhang

4 cups of beef bone broth

1 instant Ramen noodle

1 sliced cheddar cheese

OPTIONAL:

3 tablespoons baked beans

60 grams (1/2 cup) minced beef, marinated (see marinade sauce ingredients)

BEEF MARINADE SAUCE:

1/2 tablespoon soy sauce

1 tablespoon cooking wine

1 teaspooon minced garlic

pepper

INSTRUCTIONS:

  1. Cut tofu and kimchi. Slice onion and spring onion. Set aside.
  2. Cut ham and sausage. (Optional: Boil to remove oil).
  3. If you’re using marinated minced beef: Marinate it with 1/2 tablespoons soy sauce, 1 tablespoon cooking wine, 1 teaspoon minced garlic and pepper for 10 minutes.
  4. Place ham and sausage, tofu and rice cakes (tteokbokki) around the pot. Making space in the middle.
  5. In the middle of the pot, put spring onions, kimchi and gochujhang. Add baked beans and marinated minced beef, if desired.
  6. Mix the sauce ingredients, pour beef bone broth and boil for 5 minutes.
  7. Put ramen and sliced cheddar cheese in, and continue boiling until it’s cooked.

Serve and enjoy this Korean Army Stew – Budae Jjigae (부대찌개) with family and friends!

NOTES:

  • If you want to make your own gochujang sauce, in a small bowl, simply mix 1 tablespoon red pepper powder, 1 tablespoon red pepper paste, 1 tablespoon soy sauce, 1 tablespoon minced garlic, salt, and pepper.
  • Arrange meats, vegetables and rice cakes nicely around the pot. Make sure to leave space in the middle of the pot for sauces and other ingredients.
  • Use a quality beef bone broth for a rich, nice flavor. You can make your own broth or buy from a store.
  • Use portable gas stove, place in the middle of the table. Once everything is arranged in the pot, start boiling it in low heat. Make sure to at least give the meat and rice cakes some time to cook before adding the ramen noodles and sliced cheese.
  • Budae Jjigae or Korean Army Stew is best served with Banchan or side dishes. We had egg omelet, marinated spinach, and Korean Stir Fry Fish Cakes (Odeng / Eomuk Bokkeum) 오뎅볶음

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Korean Army Stew – Budae Jjigae (부대찌개) recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.
keto and low carb

Keto Pork Chops with Creamy Mushrooms

These Keto Pork Chops with Creamy Mushrooms is a perfect dinner when you want something filling, heavy but simple and easy to make. It will take 30 minutes to cook and needs very simple low carb ingredients.

These Keto Pork Chops with Creamy Mushrooms is infused with herbs and creamy garlic and with tender and juicy pan-seared thick pork chops. This dish is super delicious, simple and easy to prepare for dinner made with low carb ingredients. This recipe is one of my favourite pork recipes so far.

How to Make Keto Pork Chops with Creamy Mushroom?

To make this Keto Pork Chops with Creamy Mushrooms, you need to season the pork chops with salt and pepper, smoked paprika and garlic powder. Heat the skillet or pan, add olive oil and butter. Once the butter is melted, add in the pork chops. Sear them for 4-5 minutes or until the edges are golden brown. Remove them from the skillet and set aside. Meanwhile, saute the garlic, mushrooms, thyme and parsley. Cook for about 2-3 minutes stirring constantly. Reduce the heat and add the heavy cream, salt and pepper to taste. Add a cup of spinach. Simmer for about 2-3 minutes or until the sauce begins to thicken. Add the cheese, cover the skillet and let cook for another 5-6 minutes until tender and the cheese is melted.

You may also like to try my other Keto Recipes:

Keto Flying Jacob Casserole

Keto Korean Beef

Keto Brazo de Mercedes


Keto Pork Chops with Creamy Mushrooms Recipe

INGREDIENTS:

4 – 6 pork chops (about 1 inch thick)

1 teaspoons smoked paprika

1 teaspoons garlic powder

salt and pepper

2 tablespoons olive oil

2 tablespoons butter

2 cups fresh mushrooms

5 garlic cloves, minced

2 tablespoons thyme (fresh or dried)

2 tablespoons fresh parsley, chopped

1 cup spinach, 1 inch long

salt and pepper to taste

1 cup heavy cream

1 cup mozarella cheese

INSTRUCTIONS:

  1. Season the pork chops with salt, pepper, smoked paprika and garlic powder. Rub well and set aside.
  2. Heat a skillet or a pan over medium-high heat. Add olive oil and the butter.
  3. Add the pork chops in the skillet and sear for about 4-5 minutes on each side or until the edges are golden brown.
  4. Remove the pork chops and set aside. Meanwhile, saute the garlic, mushrooms, thyme and parsley. Cook for about 2-3 minutes stirring constantly.
  5. Reduce the heat and add the heavy cream. Add salt and pepper to taste. Add the spinach.
  6. Simmer for about 2-3 minutes or until the sauce begins to thicken.
  7. Add the cheese. Cover the skillet and let cook for another 5-6 minutes until tender and the cheese is melted.
  8. Transfer to a serving plate and serve hot with a side of cauliflower mashed potatoes or steamed beans. Garnish with more parsley.

Serve and enjoy these Keto Pork Chops with Creamy Mushrooms with family and friends!

Sear the pork chops for 4-5 minutes on medium-high heat or until the edges are golden brown.

NOTES:

  • It’s okay to season the pork chops with just salt and pepper. That’s fine. But I figured that adding smoked paprika and garlic powder makes the meat even more flavourful.
  • Sometimes searing pork chops can be tricky, cooking depends on how thick your pork chops are. Just make sure that the edges of the pork chops are golden brown before removing them from the pan.
  • If you don’t have thyme (fresh or dried) and parsley, you can substitute them with oregano or Italian herbs. You can also add onion powder if you desired.
  • You can add more heavy cream if you like, my family likes more sauce so as you can see in the photos, the pork chops are nearly drowning with that delicious creamy mushroom sauce.
  • The spinach is a good addition to this dish. It doesn’t really affect the taste of the creamy sauce, but just add salt if it becomes bitter.
  • I add cheese to this recipe for a much thicker sauce.

Made this? Tag me on Facebook @asliceofkatenz and Instagram @asliceofkatenz and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Keto Pork Chops with Creamy Mushrooms recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.
recipes

Seafood Gumbo

This Seafood Gumbo is really a Winter warmer! This herby condensed soup with seafood like firm white fish and prawns is very hearty and perfect for colder weather.

It is colder in Auckland than in Wellington this year and that is not ordinary. So a perfect food to eat for dinner is something hearty and warm, just like this Seafood Gumbo. It is made with seafood like firm white fish and prawns, spicy chorizo and some herbs.

How to Make Seafood Gumbo?

To make Seafood Gumbo, saute onion, celery and capsicum in a hot oil. When the vegetables are aromatic and the onion is transparent, add the spicy chorizo (you can also use mild chorizo), one bay leaf and dried thyme. Add in the diced tomatoes and condensed tomato soup. Cover and bring it to a boil for about 20 minutes. Then add firm white fish, I used Hoki fish for this recipe, and don’t forget the prawns or shrimps. Simmer it for 7 minutes and it’s done. It’s quite simple and very filling. It will definitely brighten up your gloomy Winter day.

You may like my other seafood recipes: Crispy Fish, Takoyaki Octopus Balls, and Pesto Shrimp Pasta


Seafood Gumbo Recipe

INGREDIENTS:

2 tablespoons oil

1 onion, minced

2 stalks celery, minced

1 capsicum, minced (red or green)

2 spicy or mild chorizo, sliced

1 bay leaf

1 teaspoon dried thyme

400 grams can diced tomatoes, Mexican-style

420 grams can condensed tomato soup

250 grams firm white fish, (hoki, lemonfish)

250 grams prawns or shrimps

1/4 cup parsley, for garnishing

INSTRUCTIONS:

  1. Heat 2 tablespoons of oil in a large saucepan and saute the onion, celery and capsicum. Cook over a medium heat, stirring frequently until the onion is transparent and the vegetables are aromatic, soft but not browned.
  2. Add chorizo, bay leaf and dried thyme. Continue cooking for another 2 minutes.
  3. Add the diced tomatoes and condensed tomato soup. Cover and bring to a boil for about 20 minutes.
  4. Add the prawns and fish and simmer until the seafood is cooked, about 7 minutes in gentle heat.
  5. Transfer into a bowl and garnish with chopped parsley. Serve with crusty bread.

Serve and enjoy this Seafood Gumbo with family and friends!

NOTES:

  • You can use either red or green capsicum for this recipe.
  • In case kids will eat with you, you can substitute spicy chorizo to a mild one.
  • For a healthier version, you can use fresh tomatoes and diced them and puree more tomatoes to substitute the condensed tomato soup. Keep in mind to add more herbs and spices when substituting as the canned tomatoes have flavors in them.
  • Only use firm white fish for this recipe, hoki is good, lemonfish is another one.
  • Serve in bowls and accompany it with crusty bread.

WATCH HOW TO MAKE SEAFOOD GUMBO:

Did you make this recipe yet? Please leave us a comment below.