I gave up on beef here early on, but if you have a jones for red meat, my best alternative is duck breast. It's relatively cheap here and delicious. Here's an easy one: Dry t!he breast. Score the fat side. Marinate the skin side in Balsamic for 30 mins. Salt and pepper. Skin side down at medium heat for 5. Dump the fat and cook the other side for 5 covered. Let it rest for 10. It reminds me of the best sirloin ever - no actually it's much better. Don't overcook it, MR max.

dump the fat?
wtf?
best part!
try cooking spuds in it.

^^^^ You're right. I forgot that there were starches that aren't rice ! I didn't have my mind right. The spuds on this dish will taste of Balsamic though. Next time I'll see if that works. I think it will.

Duck is my favorite and definitely the best value. I have it two or three times a week. A 250g duck breast here is $3.50. I dry and pepper it and put it skin side down on a cold cast iron skillet, and then turn up the heat, to melt out some fat before crisping the skin(2mins). Turn over and quickly brown the other side, then in the oven at around 180 c for about 10 mins and turning once. Usually serve it in a red wine jus or occasionally an orange or mango sauce. Spuds and carrots roasted in duck fat.
Salmon steaks and fillets are also good but a bit more expensive. I usually do them with a Hollandaise sauce accompanied by pan fried potatoes and asparagus or boiled spuds and veg.

Ha, you beat me to the mango suggestion. Also good with duck is lime juice and the zest with a bit of sugar syrup. Surprisingly good but simple.

And for those of you who think it's to hard to do, cause you don't have a oven or large pot,,,, use the rice cooker. put the chicken , duck or pork in with a little bit of water [ about one quarter full ] and spices, garlic etc. Put the rice cooker in '' cook '' mode only until it boils, then turn onto the '' keep warm '' mode. I usually do this about 10 am ,,, yes repeat , 10 am and about 4 pm add potatoes, carrots , pumpkin etc . Turn onto cook mode again till it boils again, then onto keep warm . Rice cooker acts as a slow cooker, and everything comes out soft and tender , money back guarantee. Ready to eat at 6 pm.

Just to add to that I always buy a 2 kg duck or 2 kg of pork for the meal.

hanno wrote:I love duck but hell, there is not one of my feathered friends out there that comes even close to this:

Which country does your unfeathered friend come from ? He doesn't look very Cambodian - or is he an expat ?
Looks delicious.