Cambodian Marinade Sirloin Steaks and recipe for another peanut sauce

Cambodian style sirloin steaks. I'm not as into meat as my husband. But I do love to spice and marinade. He prefers beef out of pork or chicken. I'm more into soup, salad, and chicken. Once in a while I'll have steak or pork. He is not into soup as I am. Beef in Norway is so expensive we end up driving to the neighbor country, Sweden just to buy beef. He usually go for the Angus beef. My husband had explained to me how the beef in Norway is so expensive and not as good quality as you get across the Atlantic. I can agree. So I had made a Cambodian dish with steak. 

Mørbradbiff (Sirloin steaks)
1/4 teaspoon chili oil
1/4 teaspoon sesame oil
1 1/2 tablespoon minced garlic
1/4 cup minced lemongrass
1 tablespoon chopped green onions
1/2 tablespoon Worcestershire sauce
around 1/4 cup mushroom soy sauce
1 1/2 tablespoon oyster sauce
2 teaspoons fish sauce
1 1/2 tablespoon palm sugar
1 tablespoon honey
1/4 teaspoon black pepper
1/2 tablespoons all round seasoning
dash salt
1/4 teaspoon chopped red chili
2 tablespoons sesame seeds

Slice beef into thin slices. Place in bowl add all ingredients except sesame seeds and mix well. Let beef marinade for 4 hours or overnight.

You can stir fry beef with veggies and serve with steamed rice or make them into kabob, grill them and serve with peanut sauce.

Peanut sauce

3/4 cup smooth all natural creamy peanut butter
2 cloves garlic, finely minced
2-3 tablespoons palm sugar
2 tablespoons fish sauce
2 teaspoons soy sauce
2 teaspoons coconut oil
1/2 lime, juice
1 teaspoon curry powder
1 teaspoon chili pepper, chopped
1/4 teaspoon salt
1/2 teaspoon sriracha sauce for taste
1/3 cup coconut milk

Fresh chopped cilantro and chopped peanuts for garnish

In a mixing bowl, add peanut buttter. Then whisk in garlic, sugar, fish sauce, soy sauce, coconut oil, lime juice, curry powder, chili pepper, salt, and sriracha sauce.

Bring coconut milk to a simmer in a small saucepan over medium heat. Then pour coconut milk over the peanut mixture. Whisk until smooth.

Then transfer to a serving bowl and garnish with chopped cilantro and peanut.

Sketches and my Pasta E Fagioli Soup in my crockpot

Hi, everyone. It's been awhile since I last posted. I had been busy with my kids, did sketching, and had been sick for almost 2 months with coughing and fever. I'm doing better for now. 


Some of my sketches I've done.

Yesterday, I was craving for soup so I made Pasta E Fagioli Soup in my crock pot. It was delish. Cooked for 8 hours. My kids woke up early this morning and helped themselves and emptied the crock pot. I was looking forward having soup for lunch but it was too late. I will make more of this later on. 

Here is my recipe for Pasta E Fagioli:

2 lbs ground pork or beef (seasoned with salt, pepper, Worcestershire sauce, all round seasoning)
1 garlic bulb, minced 1/2 cooked with meat and 1/2 in the crock pot
1 onion, chopped
1 zucchini chopped
1 red bell pepper, chopped
3 carrots, chopped
4 stalks celery, chopped
1 can diced tomatoes, undrained
1 can stewed tomatoes
1 jar pasta sauce of your choice
1 can red kidney beans, drained
1 can white kidney beans, drained
2 beef bouillon cubes
3 1/2 cups beef stock
few tablespoons Italian seasoning
1 teaspoon salt
1 1/2 or 2 teaspoons pepper
5 teaspoons parsley
1 teaspoon hot sauce (optional) ( I used Louisiana hot sauce)
dry elbow pasta or any pasta you'd prefer I used Penne pasta.

In a nonstick skillet add a tablespoon cooking oil when hot add 1/2 tablespoon minced garlic, stir in meat, cook well until meat is brown. Drain fat from meat and add to crock pot with everything except pasta. Cook on high 4-6 hours then set to low heat. Taste and adjust flavour the way you would like (add little more seasoning, a little salt, pepper). Add pasta the last 30 minutes. Serve with a side salad and some garlic bread!
(I seasoned veggies with chicken powder before putting in crock pot)
(I didn't add pasta in the last hour, I cooked separately. Spoonful of pasta and ladle soup over it and served)