Name: Ground beef samosa stick
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 4 to 5 persons
Ingredients: 350g ground beef; 3 to 4 garlic cloves - grated; 1 shallots - finely chopped; 120g any cheese you like; 1 tsp cumin powder; 1/2 tsp fine salt; 1/2 tsp sugar; 1/2 tsp sweet paprika powder; 1 tsp soy sauce; some spring roll wrappers, as many as you need; For the glue; 1 tbsp flour mix with 1 tbsp water in a small cup

October 26, 2019

Ground beef samosa stick

Persons

Prep Time

40 minutes

Cook Time

30 minutes

Total Time

1 hour, 10 minutes

Ingredients

350g ground beef
3 to 4 garlic cloves - grated
1 shallots - finely chopped
120g any cheese you like
1 tsp cumin powder
1/2 tsp fine salt
1/2 tsp sugar
1/2 tsp sweet paprika powder
1 tsp soy sauce
some spring roll wrappers, as many as you need

For the glue

1 tbsp flour mix with 1 tbsp water in a small cup

Instructions

1. In a bowl, add all the ingredients and knead well to mix.
2. Lay a spring roll wrap flat, tip down. Place the filling mixture centered on the wrap. Roll up tightly. Dab a little 'glue' mixture along the edges to seal, then roll as per picture. Repeat until you use up all the filling mixture.
3. Pour oil (1~2cm) in a wok or a large saucepan and heat on medium-high until hot : Stick in a bamboo chopstick, if bubbles appear, it's hot enough. Place the rolls gently in the oil and cook from all sides, turning occasionally, until nicely and evenly golden. Transfer to a plate lined with paper towels to drain the excess oil. Repeat with the remaining spring rolls.
4. Serve hot!

September 18, 2018

Ground beef garlic fried Rice

Persons

Ingredients

350g ground beef
5 to 6 garlic cloves - thinly sliced
1 leek - roughly chopped

For the seasoning

1 1/2 tbsp chicken broth paste or weipa or gara soup powder
2 tbsp soy sauce
1 tsp sugar
2 tbsp white wine or cooking sake
3 cups cooked white rice
10g salted butter

Instructions

1. In a wok, heat 2 tbsp oil and fry the garlic until lightly browned. Transferr to a plate and set aside.
2. In the same wok, fry the ground beef until no longer pink then add the leek. Fry for a few minutes. Transfer to a plate and set aside.
3. In a same wok, add 1 tbsp oil and cook the rice over high heat. Sprinkle white wine (or cooking sake) over rice, stirring continuously to avoid burning.
4. Add fried garlic from #1 and cooked beef from #2 over the rice. Stir to combine for a few more minutes. Add all the seasoning ingredients and fry to mix.
5. Add butter and fry for a few seconds more until the butter is melted.
Serve hot!

May 28, 2018

Quick ground beef and rice bowl

Quick ground beef in rice bowl

Persons

Ingredients

350g ground beef
1 leek - chopped

- Ingredient A -

2 tbsp cooking white wine or cooking sake
2 tbsp mirin
3 1/2 tbsp soy sauce
3 tbsp sugar
1/2 tbsp ginger powder
1/2 tbsp miso

Instructions

1. In a skillet, heat 1 tbsp oil and fry the meat and leek until meat is no longer pink.
2. Add all the ingredient A to season, continue stirring for a few more minutes.
3. Serve over the hot steamed rice!

April 22, 2018

Beef filled lotus – Renkon hasami yaki

Beef filled fried lotus – Renkon hasami yaki

Persons

Beef filled fried lotus – Renkon hasami yaki

Ingredients

500g (approx) lotus root/renkon - peel the skin, cut into thin slices, 2 to 3mm and soak in water for about 10 mins

- Ingredient A -

350g bround beef
25g fresh ginger
1 leek - finely chopped
1 egg
2 tbsp katakuriko/potato starch
1 tsp brown sugar
1/2 tsp fine salt
1 tbsp mirin
1 tsp sesame oil
Some extra katakuriko to coat lotus root / renkon

For the sauce

2 tbsp soy sauce
3 1/2 tbsp white wine or cooking sake
1 1/2 tbsp sugar
1 tbsp balsamic vinegar
2 tbsp mirin

Instructions

1. In a bowl, add all the ingredient A and knead until well combined and sticky. Set aside.
2. Gently pat the lotus root dry with a paper towel. On a slice of lotus root, place about 2 tbsp filling from #1 and spread. Cover with another slice of lotus root on top and press down to make a sandwich.
3. In a small cooking pot, add the sauce ingredient and bring it to boil. Simmer for a few minutes until the sauce is slightly thickened. Set aside.
4. Coat the lotus roots 'sandwich' with katakuriko thinly. When all are ready, add a generous amount of oil to a skillet on medium-low heat and place the sandwiches gently on it. Cook one side until browned and flip to the other side. Cover and simmer for about 5 mins or cook until meat is cooked through.
5. Serve hot with the sauce!

April 22, 2018

Meat stick spring rolls

Persons

Ingredients

- Ingredient A -

200g spinach - chopped
350g ground beef
1 tbsp ginger powder
1 tsp fine salt
1 tbsp cumin powder
2 tsp garlic powder
40 spring roll wrappers (approx.) - I use 15cm x 15cm square

For the glue

1 tbsp plain flour or cake flour (T45) - dissolve in 2 tbsp water

Instructions

1. Add all the ingredient A into a bowl and knead it until well combined and sticky.
2. I have 2 different ways for wrapping. Method shown on the second picture goes like this : Lay a spring roll wrap flat, tip down. Place the filling mixture centered in the lower tier of the wrap. Roll up tightly. Dab a little 'glue' mixture along the edges to seal. Repeat until you finish the filling mixture.
3. Pour enough oil in a wok or large saucepan and heat on medium-high until hot : Stick in a bamboo chopstick, if bubbles appear, it's hot enough :) Place the rolls gently in the oil and cook both side, turning occasionally, until nicely and evenly golden. Transfer them to a plate lined with paper towels to drain the excess oil. Repeat with the remaining spring rolls.
4. Serve hot!

April 22, 2018

Hijiki and tofu meatballs

Persons

Ingredients

3 garlic cloves - finely chopped
25g fresh ginger - finely chopped
350g firm tofu
80g zha cai - finely chopped
350g ground beef

- Ingredient A -

1 tbsp sugar
1/2 tsp fine salt
1 tbsp soy sauce

- Ingredient B -

1/3 cup panko/bread crumbs
1 tbsp mayonnaise
1/2 tbsp ginger powder
1 tbsp mirin
10g hijiki - soak about 5 mins in water and drain
1 egg

For the sauce

2 tbsp bulgogi sauce / korean BBQ sauce
1 tbsp ketchup
1 tbsp tonkatsu or chuno sauce
1 tbsp mayonnaise

Instructions

1. Wrap the tofu with kitchen paper towels and put it in the microwave for 1 to 2 minutes to drain the water. Let it cool to room temperature and mash it in a bowl. Set aside.
2. In a frying-pan, heat 1 tbsp oil and fry garlic and ginger until aromatic. Then add zha cai and stir-fry for a few more minutes. Add the ingredient A to season. Let it cool to room temperature.
3. In a bowl add ground beef, the drained tofu from #1, zha cai from #2 and the ingredient B. Mix until well combined and sticky.
4. Shape into patties. In a skillet, heat 1 or 2 tbsp vegetable oil over medium-high heat. Place the patties and reduce the heat to low. Fry them on both sides until nicely brown or until cooked through. Cover and cook for another 5 mins.
Serve hot with the sauce!