There is no question about how beef steaks are well loved by many, and the price of a beef steak is well worth the quality – the more expensive it is, the higher the quality and taste. Learn how you can prepare these sirloin beef steak to serve for 4 for dinner gatherings with family and friends.

Beer and Brown Sugar Steak Marinade serves 4

Ingredients
• 2 (16 ounce) beef sirloin steaks
• 1/4 cup dark beer
• 2 tablespoons teriyaki sauce
• 2 tablespoons brown sugar
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder

Directions
1. Preheat grill for high heat.
2. Use a fork to poke holes all over the surface of the steaks, and place steaks in a large baking dish. In a bowl, mix together beer, teriyaki sauce, and brown sugar. Pour sauce over steaks, and let sit about 5 minutes. Sprinkle with 1/2 the seasoned salt, pepper, and garlic powder; set aside for 10 minutes. Turn steaks over, sprinkle with remaining seasoned salt, pepper, and garlic powder, and continue marinating for 10 more minutes.
3. Remove steaks from marinade. Pour marinade into a small saucepan, bring to a boil, and cook for several minutes.
4. Lightly oil the grill grate. Grill steaks for 7 minutes per side, or to desired doneness. During the last few minutes of grilling, baste steaks with boiled marinade to enhance the flavor and ensure juiciness.

[Via Craig Jones on Allrecipes.com]

Depending on individual cooks and chefs, additional ingredients may include offal, varieties of mushroom, choy sum, and pieces of dried tofu or fried tofu puffs. Light and dark soy sauce can also added to the soup during cooking. This dish may also be garnished with chopped coriander or green onions and a sprinkling of fried shallots.

Bak Kut Teh is usually served with rice or noodles, and often served with you tiao (fried dough strips) for dipping into the soup. Sometimes Bak Kut Teh may be combined with prawns to be served as Pork Rib Prawn Noodles dish, which is also popular in Singapore. Soy sauce is preferred as a condiment but it can be either Light soy sauce or Dark soy sauce (which is more preferred), with chopped chilli padi and minced garlic in it.

Since Bak Kut Teh is such a well loved dish, it can also be found in groceries store or supermarkets in its easy-to-prepare form, where people can purchase just so they can prepare this dish at home. It is very easy and simple to put the sachet of ingredients into boiling water, add the pork ribs and enjoy the home-made version with family and friends.

The gravy is of a taste that can be sweet, a little sour and spicy. Though this dish is usually served with the gravy as it is most famous for the gravy-version, it can also be fried to be served as a dry dish that comes with sambal chilli sauce for added spiciness.

What goes as toppings on this dish are ingredients that include fresh calamansi, tiny cubes of dried beancurd, chives and slices of boiled egg. Mee Siam has been adopted by Singaporeans of all races and is produced in different versions to be enjoyed by all. This is also the other dish that may be accompanied with Otahs.

[Image Credits: Wikipedia]

In Singapore, due to the hot weather most of the time, this is actually more of a ‘cooling’ dessert than a tonic. And over the generations, originating from the Teochews, a lot more ingredients had been added that has made this sweet desert improvised and modernized. In order to differentiate a bowl of Cheng Teng, different cooks or sellers would add in their own special range of ingredients aside to the five essential ingredients to attract the different crowd who will eventually be their regular customers.

When a person feels like he or she might be falling sick due to the hot weather or ‘heaty’ diet, he or she would never fail to get a bowl of Cheng Teng to chill off. This happens to always be an effective dessert to do just that. No worries about the strong ‘tonic’ taste, this is one light and sweet pleasant dessert to be enjoyed along with its medical benefits.

The typical ingredients in a bowl of Laksa would be the vermicelli, cockles, slices of fish cakes, tofu puffs sometimes with prawns and hard boiled egg, and garnished with coriander leaves. To add more spiciness to it, sambal chilli can be added into the curry soup. The essential taste of Laksa is the soup itself, there has to be the right balance and amount of curry, spices and coconut milk in order to be the best.

Some people may prefer the healthier option of having Laksa without cockles. And as mentioned, some like it better with a big piece of Otah to go with. Other versions of Laksa include, Penang Laksa, Laksa lemak or nyonya laksa, Laksam, Assam laksa (fish based soup), and more. To those who think that they might not be able to take very spicy food can attempt to try this without the sambal chilli, and you’ll find that you will love this!

[Image Credits: Wikipedia]

Fish Tacos serves 8

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 cup beer
• 1/2 cup plain yogurt
• 1/2 cup mayonnaise
• 1 lime, juiced
• 1 jalapeno pepper, minced
• 1 teaspoon minced capers
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried dill weed
• 1 teaspoon ground cayenne pepper
• 1 quart oil for frying
• 1 pound cod fillets, cut into 2 to 3 ounce portions
• 1 (12 ounce) package corn tortillas
• 1/2 medium head cabbage, finely shredded

Directions
1. To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don’t worry about a few lumps).
2. To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
3. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
4. Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

[Via BREESE823 on Allrecipes.com]

From Allrecipes.com – “This is a slight variation on the classic dish Oysters Rockefeller. Serve this delicious dish and watch your guests cry, ‘I love you!!!’” This is one of the types of food that is prepared with beer to add complexity to the dishes. Look into how interesting beer is when it is no longer restrained to the option of drinking but to use it for cooking. A very interesting and irresistible treat to all beer lovers out there.

Rockin’ Oysters Rockefeller serves 4

Ingredients
• 48 fresh, unopened oysters
• 1 1/2 cups beer
• 2 cloves garlic
• seasoned salt to taste
• 7 black peppercorns
• 1/2 cup butter
• 1 onion, chopped
• 1 clove garlic, crushed
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 8 ounces Monterey Jack cheese, shredded
• 8 ounces fontina cheese, shredded
• 8 ounces mozzarella cheese, shredded
• 1/2 cup milk
• 2 teaspoons salt, or to taste
• 1 teaspoon ground black pepper
• 2 tablespoons fine bread crumbs

Directions
1. Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves garlic, seasoned salt, and peppercorns. Bring to a boil. Remove from heat, drain, and cool.
2. Once oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking sheet. Preheat oven to 425 degrees F (220 degrees C.)
3. Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low, and stir in spinach, Monterey Jack, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in the milk, and season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs.
4. Bake until golden and bubbly, approximately 8 to 10 minutes.

[Via Cassandra Kennedy on Allrecipes.com]

What is more perfect than having to taste finger licking good chicken wings that you need not have to barbecue yourself? All you have to do is order it from a stall, along with the rest of the food that you would like to have, next thing you know, it is on your table waiting for you to savor its good taste.

It is not just the deal about the marinating of the chicken wings, it is also a matter of how skilled this hawker is going to be when grilling it over the barbecue. Usually served with lime that you can squeeze to add in more zing to the taste, these chicken wings is worth that effort to work out that little bit more because of the slight extra fat you take in.

Wanton Mee is a Cantonese noodle dish which is very well loved and received in Hong Kong, Malaysia, and Singapore. Though in Hong Kong, it is usually served in soup, it is served mostly dry in Singapore. Wantons are essentially dumplings with mainly prawns with some pork (or not at all) filled inside. Aside to Wantons, this dish is cooked with noodles, leafy vegetables, and roast pork (Char Siu). Sometimes this dish may be cooked with Shui jiao instead of wanton, dumplings containing prawns, chicken or pork, and spring onions.

In Singapore, this dish is either served dry or in soup, though the dry version is usually the hot favorite. If served dry, the wantons will be served in a separate bowl of soup. Others served this dish with fried wantons that can be dipped into mayonnaise sauce. If you would like to try a delicious serving of this dish, be prepared to wait because there is usually a long line of people who know it is worth the wait.

A refreshing pineapple cocktail that really packs a punch! In Spanish, Pina Colada means Pineapple Strained, and is also known as the official beverage of Puerto Rico. This is one cocktail that is actually a sweet, rum-based cocktail made with light rum, coconut cream, and pineapple juice, usually served either blended or shaken with ice. It may also be garnished with a pineapple wedge or a maraschino cherry.

Pina colada – Serves 2

Ingredients
• 1 pineapple
• 100ml white rum
• 300ml fem (fresh coconut milk)
• large handful crushed ice

Direction
1. Top and tail the pineapple and cut away the skin. Cut away the flesh from the core and whiz in a liquidiser. This should produce about 600ml of juice.

2. Place the ice and rum in a cocktail shaker along with the fem and 300ml of the pineapple juice.

3. Shake, pour – and drink immediately!

[Via UKTV Food]