Eurasian Beef Smore

Passport & Plate - Beef Smore

Singapore | Wednesday, March 12, 2014 | 5 photos

Ingredients
1kg of beef, diced into 1” cubes
3 medium potatoes, quartered
1 cinnamon stick
4 cloves
2 star anise
2”x2” ginger, minced
3 shallots, quartered
2 shallots, minced
2 tsp. ground white pepper
2 tsp. ground black pepper
2 tsp. coriander powder
2 gloves of garlic, minced
4 tbsp. dark soya sauce
2 tbsp. light soya sauce
2 tsp. olive oil
2 tbsp bread crumbs

How to prepare this recipe
1. Marinate beef cubes with pepper, dark soya sauce, light sauce and coriander powder for an hour.
2. Once the marinating time is done, heat the olive oil in a wok, over a medium high heat and add the cinnamon stick, clove and star anise to release its spices into the oil.
3. After which, saute onions, garlic and ginger until onions turn translucent.
4. Add in the marinated beef and stir fry till slightly golden brown.
5. Add in water to cover the meat, and turn the heat up to high till a simmer.
6. Transfer over to a casserole pot and let it gently simmer to a boil till the meat is slightly tender.
7. Then add in the potatoes and let the beef simmer till fork tender.
8. Once tender, add vinegar, salt and pepper to taste.
9. Lastly, add in bread crumbs to thicken the gravy.

Best served with rice or crusty bread.

The story behind this recipe
My grandmother or mother would occasionally cook Beef Smore when my grandfather asked for it. It was his favourite. Before my grandfather passed away, he had a stroke, which led to paralysis. He had to be tube fed. In the months where he could still slur up a speech, he would ask for a teaspoon of black coffee, just to have a taste of it, as that was his morning routine. On many occasions, he would beg for his favourite Beef Smore because he missed the taste of home. Before his stroke, my grandpa, even at the tender age of 85, would cycle around the neighbourhood in his timeless chopper bicycle. He would ride down to the coffee shop in the neighbourhood to buy food for the whole family. He was a man of few words, but he always showed us his affections through buying the food we want for us. If he had forgotten or could not find the dish we want, he would get back on his bicycle and hunt for it, so we could be satisfied. Although he constantly buys food for me, Beef Smore is a dish that cannot be bought. It is common to see other cuisines like Chinese, Indian, Malay, Japanese food, however, Eurasian dishes are not easily accessible in Singapore. Beef Smore brings me back to my Eurasian roots – my culture and heritage. A culture and heritage that is greatly misunderstood and unappreciated, as Eurasians only make up a small percent of the various races in Singapore. This dish gives me a feeling of nostalgia. The memory of my grandpa lives through it. It brings me joy despite the grief from the loss of my Grandpa. It is also a constant reminder of how I should be appreciative of everything I have in my life. Beef Smore surrounds me with comfort and home. And home is where the heart is.