Eurasian Beef Smore is not your sweet confectionery kinda Smore. It is a STEW, a delightful Beef Stew from the Eurasian community in Singapore and Malaysia. Quite different from the Sri Lankan Beef Smore!
Like many Singaporean and Malaysian Eurasian recipes, the Eurasian Beef Smore has its origins in Portuguese Malacca. And like so many Eurasian dishes, this one has a European base with Asian spices and flavouring.
What is a Eurasian?
Eurasian, as its name implies, is a mix of European and Asian. Generally speaking, in Singapore and Malaysia, Eurasian food is a mix of Asian food with a strong Portuguese influence, although the term Eurasian was initially coined for Anglo Indians in the time of the British Raj in India. These days, with the countless intermarriages, the term encompasses all manner of Caucasian heritage.
Click here to read more about the Eurasians, as well as the other ethnic mixes that make up the populations of Singapore and Malaysia
Eurasian Beef Stew
You’ll see a strong resemblance to many European beef stews, but the Eurasian Beef Smore is a much darker version because of the added soy sauces and of course, you can’t miss the julienned ginger. It’s cooked with carrots and potatoes and is eaten with a plate of hot steaming white rice although my favourite method is with liberally buttered crusty bread or some mashed potatoes.
On a slight tangent, the picture below shows you a hotel on the banks of Malacca River or Sungei Melaka in Malay. Its architecture is very heavily Portuguese influenced, as is its name, Casa del Rio.
Scones in Eurasian Beef Smore
The traditional method of making the Eurasian Beef Smore is to crumble a scone or two (yes, really) at the end of the cooking, as a thickening agent. I omit this and go with the flour at the start method.
Another change I’ve made over the years is also to add more European style stew-friendly vegetables, namely leek and celery, stopping short of parsnip and swede, as those will alter the final taste tremendously. And we don’t want that!
Another thing that I’ve also done is to use sundried tomato paste instead of straight up tomato purée. Sundried tomato paste lends amazing depth to any recipe you use it in, and is a favourite and quite often, secret ingredient of mine.
A word on the potatoes. You can vary the amount depending on what you plan to serve it with. Naturally, use less spuds if you’re having it with mash. And, the more potatoes you have, the thicker the end result. Here, I’ve specified 4 potatoes which will give each diner about 4 quarters.
Another thing to remember is to cut the vegetable and meat to about the same size, ie., bite size. The leeks will naturally almost disappear but the rest should hold their shape.
Click here to read up on Soy Sauces if you’re not sure of the different kinds.
More Singaporean and Malaysian Recipes on LinsFood
You will just love this Eurasian Fish Curry!
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Eurasian Beef Smore is a delicious thick and dark rich beef stew from the Eurasian community in Singapore and Malaysia. It has a European base, with Asian flavourings. The beef needs marinating for about 30-60 minutes.
Eurasian Beef Smore
Eurasian Beef Smore is a delicious thick and dark rich beef stew from the Eurasian community in Singapore and Malaysia. It has a European base, with Asian flavourings.
The beef needs marinating for about 30-60 minutes.