Formula Peckish – Nosh Nosh

Recipes for the stupid, recipes for the busy, recipes for the poor, recipes for everyone!
This page is for the folks out there who are either too busy to have a decent meal, or just the average poor student trying to save every itty bit of moolah by eating 2-minute noodles all the time. Well, I was a poor student in university once before and I’m currently a busy working professional but I did not have to eat 2-minute noodles or eat out all the time! WHY deprive yourself of the goodness of home-cooked meals when you can actually whip it up yourself and it won’t cost you an arm or foot?


Easy Beef Vindaloo

This is one of my all-time favourite dishes. It’s really easy to prepare and cook and it’s delicious! I made a little modification by adding in some carrots so that this can be a whole meal on its own without any sides. This recipe can be substituted with lamb or chicken too.

Formula Peckish’s bastardised Beef Vindaloo
Level: Novice
Serves 4

Beef Vindaloo
Spice Factor:A Lil' HOT!

Utensils/Tools Needed

Pot, Food Processor, Large Wooden Spoon, Chopping board and Knife


To be blended together in the food processor:

  • 1 medium sized onion
  • 2 cloves garlic peeled
  • 1 Tablespoon Tumeric powder
  • 1 Tablespoon Coriander seeds
  • 2 Tablespoons chilli paste (see DIY chilli paste recipe)
  • 2 Teaspoons chilli powder
  • ½ Teaspoon fenugreek seeds
  • ½ Teaspoon mustard seeds
  • 1 Teaspoon ginger
  • 1 Teaspoon cumin powder
  • ¼ cup white vinegar
1 kilo stewing beef
3 carrots, peeled and chopped
2-3 cups water
3 Tablespoons Butter or Margarine
Salt to taste


  1. Chop the beef up into bite-size cubes
  2. Marinate the beef in the blended spice mixture for 2-4 hours
  3. Melt the butter or margarine in the pot (don’t let it burn!)
  4. Throw in the beef and let it brown
  5. Throw in carrots
  6. Add in the water, bring to boil
  7. Cover the pot, and lower the heat
  8. Cook over low heat till beef is soft and tender (approx 2 hours)
  9. Remove cover and let excess water evaporate if the curry is too wet, OR add in some water if curry is too dry
  10. Serve hot with some basmati rice

Tip of the day:

I’m a cheapskate when it comes to buying meats. I would always pick the cheapest cuts when it comes to stews. Well, beggars can’t be choosers. Beef “Fingers” aka brisket (they cost about AUD$5.00/kilo at my local Chinese butcher) are pretty cheap and good for stews or curries.

1 Burps!:

At 10/09/2007 12:17 am, Anonymous Anonymous said...



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