This is an adaptation of the Andhra Fried Mutton recipe. 

Ingredients:
Chuck Tender Beef -1kg
Onion - 2 big ones
Tomato - 3
Ginger - Garlic paste - 4 tblsp ( I use 10 cm ginger & 8 garlic cloves)
Turmeric powder - 2 tsp
Chilli powder - 3 tblsp
Pepper powder - 2 tsp
Salt to taste - about 2 tsp
Curry leaves

Coriander leaves for garnishing (optional)
Oil for cooking - 6 tblsp
Black  Soya sauce - 2 tblsp                                                                                           Water - 1 cup (preferably use the water rinsed from blender after the ginger/garlic paste has been removed)

Spices To be Dry Roasted
Fennel seed - 2 tsp
Coriander Seeds - 2 tsp
Cumin  - 2 tsp
cinnamon - 3 pcs
cloves - 10 pcs
cardamom - 10 pcs                                                                                                       Dried Red Chilli - 10 pcs (remove seeds)                                                                                             

Method 
1. Cut beef into cubes and wash with some lemon juice.

2. Drain the beef well and marinate it with the ginger/garlic paste.

3. Chop Onions, Tomatoes and keep aside.

4. Place wok on fire and heat oil, add curry leaves, onions, and roasted spices & dried chilli.                  

5. Sauté till the onions are brown. then add the beef.        

6. Stir the beef till the meat is covered with all the spices and onion.  

7. Add the chilli powder, tumeric, pepper, tomatoes and salt and continue stirring.  

8. Cover the wok and reduce the fire and let the beef cook for a while, checking to ensure meat is not too dry.    

9. Add the water and stir a few times to ensure the mixture is well spread. Increase heat slightly and allow to cook for about 15 minutes.

10. Add the soya sauce and continue stirring till mixture thickens.  

11. Reduce heat and keep stirring till the oil spreads to the side. Taste for softness & salt.

12. Close fire and allow meat to simmer for a while. Remove to a bowl and add garnish.

My first attempt at Fried Bee Hoon - Nyonya style

I found this recipe simple and quick to cook  on a midweek day when the family was tired of shop food. It turned out they enjoyed it and asked me to keep in the collection of recipes. So here goes.... (this recipe is for 6 dinner servings - you may reduce the ingredients according to your need)

Ingredients for blending:

5 buah keras

10 shallots sliced (half for blending with garlic & dried shrimp)

8 cloves garlic sliced for blending

2 tablespoons small dried shrimp

Other Ingredients 

1 cube chicken stock

half round cabbage (cut into small strips)

1 large carrot or 2 small ones (cut into thin strips 5 cm long)

1 sprig spring onion (cut into 1 cm strips)

5 eggs (beaten)

2 tablespoons light soya sauce

1 teaspoon salt

5 tablespoons cooking oil

half cup salted fish (cut into thin pieces)

500 grams prawns (shelled & deveined)

300 grams lean pork (diced into small pieces)

10 - 15 chilli padi (cut into small pieces and soaked in light soya sauce)

2 packets dried bee hoon (800 grams soaked in tepid water for at least half an hour) and when soft, drain the water & keep the noodle aside.

Method

1. Heat 2 tablespoons oil in wok & fry beaten eggs . Scramble the eggs till they crispy and keep aside.

2. Add 3 tablespoons oil to wok and fry the salted fish till brown and keep aside.

3. Using the same oil add shallots till fragrant, then add the blended mix on low flame for 3 minutes. (save the mixture left in the blender by adding half cup water for later use)

4. Add the pork and stir fry for another 3 minutes on slightly higher flame. Add water from the blender and keep stirring till meat is cooked.

5. Add the prawns and continue stirring and adding a cup of hot water mixed with 1 chicken stock).

6. Add the bee hoon and stir on high heat. Add a little water if the mix gets too dry.

7. Add the salted fish and the scrambled eggs and continue stirring till the eggs and salted fish are well mixed with the noodles.

8. Finally add spring onion and stir fry before closing the fire.

9. The choice of adding the cut chilli padi into the bee hoon or keeping it on a side bowl for each person to take what they need is yours. My family has different tastes and and thus I chose to keep the chilli separate.