Eurasian Beef Smore
6:23 AM
Eurasian, as its name implies, is a mix of European and Asian. Generally speaking, in Singapore and Malaysia, Eurasian food is a mix of Asian food with a strong Portuguese influence, although the term Eurasian was initially coined for Anglo Indians in the time of the British Raj in India.
The traditional method of making this is to crumble a scone or two (yes, really) at the end of the cooking, as a thickening agent.
A word on the potatoes. You can vary the amount depending on what you plan to serve it with. Naturally, use less spuds if you’re having it with mash and the more potatoes you have, the thicker the end result. Here, I’ve specified 4 potatoes which will give each diner about 4 quarters.
Another thing to remember is to cut the vegetable and meat to about the same size, ie bite size. The leeks will naturally almost disappear but the rest should hold their shape.
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