Moo

There’s a comment written by one of my students a year ago during the subject feedback for my Alice programming classes – that I must have a thing for cows.

How’s that come about? Well, my object of reference in those classes are typically cows. Heck, in my demos at the recent training sessions I’m running at Nanyang Girls High School, I’ve been using cows.

Truth to tell, I love beef, though given how expensive good meats are in Singapore, steaks at home are more the rarity than common occurrence. My parents and elder brother though frequent this fresh market around the Jurong area every few months, and they’d typically pick up at least a few hundred dollars worth of beef on each visit. They’d recently gone on one such visit, and passed along to Ling and myself several Sirloin cuts.

Here’s the result of one such cooking. The Sirloin was done Medium with the gravy a mixture of barbeque sauce, Italian herbs, general seasoning, minced garlic, black pepper, and a dash of dark soy sauce, with overnight marinating. I got the preparation time from start to serving to 22 minutes. The cucumber slide is an oddity, as Matt’s told me on MSN. But I need fresh vegetables when I eat heavy meats like these. Ling loves the outcome and finds it delicious, though she said the other night that my gravy mixture is a little too potent.:)