Simple dish: Corned Beef Whole Tomato Rice

We are into the last month of 2014! How did the time go by so fast? We are left with 29 days to complete our resolution for 2014. Are you ready to tick your resolution checklist?

I wanted a work-life balance when I started out 2014. I couldn't find that in the corporate world doing my old job so am glad I took the courage to do baking full-time from mid 2014. I have tried a number of new experiences this year... working in a cafe part-time, teaching baking courses and of course baking full-time. I have met new friends along the way who have kindly shared their experiences with me. It's not easy running your own business. I taught my 2nd baking class last Sunday and had good fun with the participants.

So last week was another busy week for me as I prepare for the class and the 1st birthday party for my little online bakery. My mind was full of baking and I did't really know what to cook for meals. I saw an FB post from a friend on Thursday morning on her cooking the whole Tomato rice and inspiration struck. I had watched the tutorial on whole Tomato rice a few weeks ago and knew it is the current hot favourite on the Internet in several countries but didn't get round to cooking it. It's a simple meal to prepare in your rice cooker and you can add whatever ingredients you have on hand.
I remembered I had a can of Libby's corned beef sitting in my pantry for a few months and thought it's time to cook it so I came up with this version of Corned beef Whole Tomato Rice.

Corned Beef Whole Tomato Rice (Serves 3-4)
1/2 can Corned Beef
1/2 white onion (diced)
1 large tomato (remove the top and bottom bits)
2 cups of washed uncooked Rice
1 tbsp Olive oil
Salt
Pepper

1) Heat up the rice cooker and add the Olive oil
2) Fry the onion till soft and transparent
3) Add the corned beef and fry till fragrant
4) Dish up the fried corned beef and set aside
5) Add the washed rice into the rice cooker and added water to the level indicated by the rice cooker.
6) Remove about 5-6 tbsp of water as the tomato contains water
7) Put tomato into the center of the pot and add salt and pepper to taste
8) Let the rice and tomato cook in the rice cooker as per norm
9) When the rice is done, stir the rice and the tomato and add in the fried corn beef.
10) Mix well and serve.

Below is the cooked rice from Friday before mixing in the fried corned beef. As my tomato was small, I added 2 tomatoes to the rice.

* Do remember to remove the water in step 6 otherwise your rice will be very soft and mushy. I made the mistake as I was in a hurry on Thursday. Cooked the dish again on Friday and remember this time to remove the water and it tastes so much better.

You can add different ingredients to the rice and try different combinations. Maybe one for each day of the week :)

Guinness again: Guinness Beef Pie

It's Guinness again! Although this time around, it's a savoury pie and not a cake. You must be thinking that I really like Guinness but the opposite is true. I don't like the taste of Guinness as a drink, but somehow it adds a different taste when added to food.

I don't make pies often as I find them quite tedious. You have to make the filling and then the crust and assemble the pie.  I have been wanting to make my own pies since I visited Pies and Coffee about 2 weeks ago. They really have amazing pies there, some with very local flavours like Laksa Seafood.

I have always wondered how Guinness Beef Pie tasted like so have decided to try making my own after searching through several recipes online. I made the filling as a sort of soup/stew the day before for dinner and made the pie the next day for lunch. I have also opted to use ready-made pastry as they save time.

Guinness Beef Pie

800g Beef chuck (diced)
1 large white Onion (diced)
3 medium carrots (diced)
1 can plum tomatoes
250ml Guinness
5-6 bay leaves
salt
black pepper
Olive oil
Ready-made puffy pastry sheets
1 egg for egg wash

1) Using some olive oil and a non-stick pan, brown the diced beef chuck. Set aside
2) Using the same pan, stir fry the white onion till soft and fragrant. Add carrots and bay leaves.
3) Return the browned beef and add the plum tomatoes and Guinness.
4) Once it comes to a boil, lower the fire and let it simmer for 2 hours (or use a thermal pot like I did) till the beef is tender.
5) Add salt and black pepper to taste. (This would be your beef soup/stew, can be served with bread and salad)
6) Add some cornflour to thicken the soup/stew
7) Ladle some beef stew into ramekins and cut the puffy pastry to slighter larger than remekins. Cover the ramkeins with the puff pastry (do not defrost your puff pastry sheets before use)

8) Brush some beaten egg on the puff pastry.

9) Pre-heat your oven at 180 deg C.
10) Bake the pies for 30 mins till the pastry has turned golden brown.

You can make this pies in advance and freeze them before baking. Just pop them into the oven and serve.
I have a few pies now in my freezer for my guests on Wednesday.

Updated 18 November: Heated up 2 frozen pies at 200 deg C for 30 mins and enjoyed hot beef pies on a wet rainy day!