2-2.5 kg gravy beef
1-2 beef tendon (boiled separately, takes about 1-2 hours before it becomes tender) (optional)
2-3 tomatoes cut into wedges
3-4 bay leaves
1 jar Lee Kum Kee black bean and garlic sauce 226g (8oz)
12 carrots cut into thick slices
5-6 cloves of garlic thinly sliced
2 lemon grass stalks cut into 5cm pieces
2-3 star aniseed
Sautee the garlic with some oil, then pop in the beef to seal then the black bean and garlic sauce, tomatoes, bay leaves and a little water , lid on and simmer for about 30-40 minutes..ie until beef is tender..
Then add the carrots, tendon and cook until the carrots are tender. I find that one jar of sauce is plenty, no need for extra fish sauce or salt…may be a little sugar to taste.
Banana bread was made by my 13 years old. She followed a recipe on Taste . 1 portion with 4 bananas instead of 2.