Roti John~Meat & Egg Bread

This is a popular fusion sandwich made with beef and egg mixture. You can find this street-snack throughout Malaysia and Singapore.

Note: You can substitute beef with chicken and Baguette with hot dog buns.



Roti John

Ingredients

Meat Mixture
1/2 lb (225 grams) Ground Beef
1/2 Cup Chopped Red Onion
2 Cloves Garlic, chopped
1 Tbsp Curry Powder
1 tsp Chili Powder
Sea Salt, to taste

4 Small Baguette (about 7 inches in length)
8 Large Eggs
1/4 Cup Chopped Red Onion
2 to 3 Green Chilies, seeded and chopped
1 Cucumber, thinly sliced
Mayonaise
Maggi or Kimball Chili Sauce
Unsalted Butter, at room temperature
Vegetable or Peanut Oil, for cooking
Freshly Ground Black Pepper

Method

Meat Mixture: Heat a pan or skillet over high heat and add the peanut oil. Mix in the red onion, cook until soften. Then mix in garlic and cook until the mixture is fragrant and sticky.

Add in the ground beef and continue to fry until the meat is almost cooked. Mix in the curry powder, chill powder, and season with sea salt. Stir-fry the meat mixture until browned and crisp. Remove and set aside. .

Make the sandwich: In a small mixing bowl, combine 2 eggs, 3 tablespoons of beef mixtures, some green chiles, red onion, and some sea salt. Mix well. Then slice a baguette in half but not all the way through. Butter both side of the bread. Heat a non-stick pan over medium heat, toast the baguette, butter side down until crisp and golden brown in color. Then lightly coat the pan with vegetable or peanut oil. Pour the eggs and beef mixture, When the egg is almost set, top place the baguette, pressing down lightly with a spatula, and then carefully flip over. Slide the sandwich onto a plate, spread some mayonaise on one side, and child sauce on the other. Then top with some cucumber slices, close the sandwich together and slice into two pieces.

Make 4 Roti John Sandwiches

Baked Potato Skins “Pepperoni Pizza”

These are Baked Potatoes Skins "Pepperoni Pizza". They are lightly crisp and the pepperoni, marinara sauce, and cheese mixtures provide the right amount of saltiness that is needed. I think these are perfect snacks for game day. 

*This is an updated post with a new video cooking guide. {Original Post Published on 01/30/2012}



Baked Potato Skins “Pepperoni Pizza”

Ingredients

Baked Potato Skins
4 Medium Size Russet Potatoes, scrubbed
Olive Oil
Sea Salt

Pepperoni Pizza/Filling
1 Cup Thick Pasta or Pizza Sauce (store-bought, any flavor)

About 1 ½ Cups Shredded Mozzarella Cheese
16 Slices of Pepperoni

Freshly Ground Black Pepper

Method

Preheat the oven to 400˚F/200˚C.

Baked Potato Skins:Place the potatoes on a large baking tray. Bake the potatoes for 40 to 50 minutes, or until softened. Remove from the oven and let the potatoes cool slightly.

Cut each potato in half and scoop out the flesh and leaving about ¼ inch of the potato skin.

 Brush the potato inside out with olive oil and season with sea salt. Then bake in the oven for about 8 to 10 minutes on each side until they are crisp. Remove from the oven and let cool.

Fill about 2 Tbsp of pasta or pizza sauce, top-up with mozzarella cheese, (as much as you like), freshly ground black pepper and pepperoni.

 Place the potato skins on a baking sheet, and bake for about 15 to 16 minutes, or until the cheese has melted. Serve warm or at room temperature.

Makes 8 Potato Skins-“Pepperoni Pizza”

Grilled Beef Salad~Thai Style

It's amazing how satisfying eating a plate of this delicious Thai-style Grilled Beef Salad. Prep all the salad and dressing ingredients ahead of time. When ready to serve, grill the beef to your liking, sliced, and then toss them with the salad and dressing.




Grilled Beef Salad (Thai-Style)

Ingredients

2 (About 500 to 600 grams) Pieces Sirloin Steaks
Sea Salt
Black Pepper

3 Stalks Lemongrass, thinly sliced
4 Shallots, thinly sliced
A Handful of Mint Leaves
3 to 4 Kaffir Lime Leaves, finely sliced
3 Scallions, sliced
Fresh Coriander Leaves
1 Cup Chinese Celery
1 Head Red Leaves Lettuce, torn
1 Cucumber, peeled, halved, seeded and sliced
1 Cup Small Tomatoes, quartered
¼ Cup Roasted Peanuts

Dressing
8 to 10 Bird’s Eye Chilies, chopped
2 Cloves Garlic, chopped
4 Tbsp Fish Sauce
4 Tbsp Lime Juice
2 to 3 tsp Sugar

Method

Mix all the dressing ingredients and set aside.

Season the sirloin steaks with salt and pepper.

Heat a large grill pan/skillet over high heat until hot.

Cook the sirloin steaks to your liking. Turn each steak once using a tong. Remove the steaks from the skillet, and let it rest for about 5 minutes before serving.

To make the beef salad: Slice the steak into thin strips. In a medium or large mixing bowl, add some lemongrass, shallots, mint leaves, scallions, coriander, cucumber, tomatoes, and the grilled beef. Mix in a couple tablespoon of the dressing, toss and mix well. Add some lettuce leaves on a serving plate, the beef mixture, peanuts, and garnish with mint leaves and kaffir lime leaves. Spoon some of the dressing, if desired. Serve immediately.

Serves 4

Malaysian Chili Pan Mee

Chili Pan Mee is a popular spicy Chinese Malaysian noodle dish. This dry version noodle is made with homemade Chinese's egg noodles and flavored with crispy and spicy roasted chili paste, garlic oil, and top with some savory meat, fried anchovies, and poached egg. To complete the dish, serve the noodle with some anchovy soup with Sweet Leaf. It's also known as Mani Cai or Sayur Manis in Malaysia.




Malaysian Chili Pan Mee

Ingredients

1 Recipe Chinese Egg Noodles Dough or Mee Hoon Kueh Dough
1 Recipe Savory Meat Sauce
1 Recipe Spicy And Crispy Chili Paste
2 to 3 Tbsp of Crispy Garlic Butter Oil
½ Cup Deep-Fried Anchovies
¼ Cup Crispy Fried Shallot
½ Recipe Anchovy Broth/Stock
1 ½ Cups Sweet/Mani Vegetables
4 to 6 Large Eggs
6 Scallions, chopped (garnish)

Savory Meat Sauce
400 grams Ground Pork
3 Cloves garlic, chopped
4 Shallots, peeled and slice
1 Tbsp Soy Sauce
1 Tbsp Dark Soy Sauce
1 Tbsp Cooking Wine
3 Tbsp Water
Sea Salt
White Pepper
Peanut Oil, for cooking

Method

Heat a wok or skillet over high heat and add the peanut oil. Add shallots, cook until golden in color. Then mix in garlic and cook until the mixture is fragrant.

Add in the ground pork and continue to fry until the meat is cooked. Mix in the cooking wine, soy sauce, and dark soy sauce. Stir-fry the meat mixture until browned and crisp. Moisten the meat mixture with some water, season with salt and pepper.

For the noodles: Divide the dough into 3 to 4 pieces to make handling easier. Generously dust a large surface with flour. Roll each portion out with a rolling pin until as flat and thin as you can. Fold and dust the thin sheet of dough. Then slice the noodles into ¼ inch wide strips. Repeat the process with the remaining dough.

When ready to serve: Bring the anchovy broth to a boil. Add some vegetables. Season the soup with some salt and pepper. Meanwhile, bring another pot of water to a boil. Cook a portion of the noodles until al dente. Remove the noodles with a wire strainer and shake off any excess water. Then cracked in an egg into the boiling water. Let it the egg cook for about 3 to 4 minutes,use a wire strainer to scoop the egg.Remove and set aside.

To Serve: Place the cooked noodles in a serving bowl. Top with some savory meat, Spicy And Crispy Chili Paste, Crispy Garlic Butter Oil, Deep-Fried Anchovies, Crispy Fried Shallot, poached egg, and sprinkle with some chopped scallions. To savour: Toss everything together; adjust with additional Spicy And Crispy Chili Paste, if desired. Serve the Pan Mee with a bowl of sweet vegetables soup.

Serves 4 to 6

The Chinese Hamburger ~ Rou Jia Mo

So, this is my take on popular Chinese Hamburger ~ Rou Jia Mo. It's a sandwich made with Chinese-style hamburger bun and filled with braised pork belly. They are simply delicious! Please check out my video tutorial on how to make these sandwiches at home.




The Chinese Hamburger ~ Rou Jia Mo

Ingredients

1 Recipe Chinese Hamburger Buns
1 Recipe Braised Pork Belly With Soy Sauce
1 Cup Chopped Chinese Celery

Ingredients (Braised Pork Belly With Soy Sauce)
2 lbs (about 900 g) Pork Belly, cut into ¾ inch chunks
1 inch piece Galangal, sliced
1 inch piece Ginger, sliced
1 Bulb Garlic, whole
6 to 7 Tbsp Malaysian Dark Soy Sauce (Caramel-Cheong Chan Brand)
2 Tbsp Soy Sauce
1 Tbsp Oyster Sauce
1 Tbsp Rock Sugar
2 Tbsp Peanut Oil
3 (750 ml) Cups of Water
1 ½ tsp Sea Salt or to taste

Method

Bring a pot of water to a boil. Add pork belly chunks. Let it parboiled for 8 to 10 minutes. Then remove the meat, rinsed and drained well.

Heat a large casserole over high heat, add oil, and stir-fry the galangal, ginger, and garlic r until fragrant, about 20 to 30 seconds. Add meat and fry for a few minutes until the meat is well browned on all sides. Mix in the dark soy sauce, soy sauce, oyster sauce, stir until all the meat are coated with the sauce. Add the rock sugar, water and bring it to a boil, lower the heat, cover the casserole with a lid and simmer for about 4 1/2 to 5 1/2 hours, or until the meat are soft. Skim off excess oil and serve warm with hamburger buns.

Ham And Cheese Croissants

Here's an easy snack to make, tasty Ham And Cheese Croissants. Using just ready-rolled puff pastry and the two other handy ingredients, you have a great tasting after school or afternoon tea snack. Do serve the pastry warm from the oven and they will be gone in no time. Yum!

NOTE: This is an updated post with a new video cooking guide. {Original post published on 05/08/12}




Ham And Cheese Croissants

Ingredients

1 (400g/12 x 15 inches) Pre-rolled Puff Pastry
6 Slices of Ham
6 Slices of Cheddar Cheese
1 Egg, beaten with 1 Tbsp of Water

Method

Preheat the oven 400˚F. Line a sheet pan with parchment paper.

Roll the dough slightly and cut into 6 squares. Place one slice of ham on a diagonal on each square and top with the cheese. Fold one corner of the dough over the cheese and brush the tip with egg wash. Then fold the other corner over the flap and press it gently into place. Brush the dough with egg wash and bake for about 15 to 18 minutes or until they are golden brown.

Makes 6 Ham and Cheese Croissants

Chinese Hot Dog Buns/Rolls

These Chinese style bakery hot dog buns are a childhood classic! I would often purchase one or two for my children when they were younger. Imagine to my surprise, how excited they were when I made them at home! You can normally find these buns at your local Asian bakery, but if you’re not close to one, then try baking them at home. You’ll find how easy it is! This bread recipe is not only light, but also extremely fluffy. Serve it for breakfast or a snack on the go! Enjoy!





Chinese Baked Hot Dog Buns/Rolls

Ingredients

10 Naturally Smoked Wieners
1 Small Egg, beaten
Sesame Seeds

Dough
370 grams All-Purpose Flour
1 Cup Warm Milk
3 Tbsp Sugar
2 tsp Active Yeast
1 tsp Baking Powder
1 tsp Sea Salt
3 Tbsp Melted Unsalted Butter

Method

Put the warm milk in a measuring jug or bowl. Add sugar, stir to dissolve and add the yeast. Stir to mix. Set aside for 10-15 minutes or until the yeast mixture is frothy.

Place the flour, baking powder, and sea salt into a large bowl and mix well. Pour in the yeast mixture and add the melted butter. Knead the dough for about 10 to 13 minutes until it is smooth and elastic. Place the dough in a lightly oiled bowl. Cover the bowl with a piece of cling film and set aside in a warm place for about 45 minutes to 1 hour or until the dough has doubled in bulk.

Press the dough down and divide the dough into 10 pieces. Gather the dough into round ball. Let the dough rest for about 20 minutes. Roll each piece of dough into a long rope about 3 1/2 times the length of the wieners. Start wrapping the wiener on an angle with the dough, leave about 1/2 inch of the wiener to stick out and tuck the end underneath. Place the roll on baking sheet lined with parchment paper. Let the rolls rest for about 30 to 40 minutes.

Preheat the oven to 400˚F.

Then lightly brush the roll with egg wash and sprinkle some sesame seeds.

Bake the rolls for about 12 to 14 minutes. Remove the rolls from the oven, and serve warm or at room temperature.

Beef Banh Mi

Using the Crispy Garlic Butter Oil and Daikon Carrot Pickles which I made earlier, I prepared this tasty Beef Banh Mi or Vietnamese Sandwich filled with saute beef with onion. I topped it with lettuce, cucumber, tomato, basil, scallion, coriander, green chili, and it's delicious!





Beef Banh Mi

Ingredients

2 Pieces (about 600 grams) of Beef Sirloin or Ribeye Steak, thinly sliced
1 Large White or Yellow Onion, peeled & sliced
2 to 3 Tbsp Light Soy Sauce
2 to 3 Tbsp Fish Sauce
2 to 3 Tbsp Sugar
Black Pepper
4 (About 6-inches) Vietnamese-Style Baguette
Crispy Garlic Butter Oil
Mayonnaise
Sriracha
Daikon & Carrot Pickles
Cucumber
Tomatoes
Red or Green Leaf Lettuce
Cilantro
Asian Basil
Green Chilies, sliced

Method

Heat a large cast-iron or non-stick pan over high heat until very hot. Add 1 Tbsp of crispy garlic butter oil to the pan, and a portion of the beef. Sauté the beef and mix a portion of onion. Season the beef with soy sauce, fish sauce, sugar, and some black pepper. When all the ingredients are sizzling fragrant and delicious,, remove from the heat and serve immediately.

Banh Mi/Sandwich: Lightly toast the baguette, sliced lengthwise, and hollow out the bread. Brush with crispy garlic butter and spread some mayonnaise. Fill one side of the baguette with lettuce, beef, daikon and carrot pickles. The fill the other side of the baguette with cucumber, tomatoes, and season with sriracha, black pepper and top with cilantro, basil, and green chilies. Sliced the sandwich into half, if desired. Serve the sandwich immediately.

Shrimp And Pork Siu/Shao Mai

Siu Mai is one of the most popular item served at Dim Sum restaurants. My home-style version consists of shrimp and pork, and they are tasty, juicy, with springy like texture. Check out my video tutorial and learn how to make it at home.




Shrimp And Pork Siu/Shao Mai

Ingredients

24 Pieces of Wonton Wrappers
Shrimp or Fish Roe
Fresh or Frozen Green Peas

Filling
250 g Ground Pork (preferably with 15% fat)
½ tsp Sea Salt
2 tsp Potato Starch
A few dashes of White Pepper
1 Tbsp Cold Water
180 g Peeled White Shrimps, minced
3 Dried Shitake Mushrooms, soaked and finely chopped
1 tsp Anchovy Granules or Sugar
1 tsp Sesame Oil

Method

Mix the filling: Combine ground pork, sea salt, potato starch, white pepper, and water in a mixing bowl. Mix well, using a pair of chopstick or your hand to stir the stuffing in one direction until well combined. Then mix in the shrimps, mushrooms, sugar, and sesame oil. Continue to stir and hit the mixture against the bowl until sticky and well combine. Refrigerate filling mixtures for at least 4 hours or overnight.

Cut the wonton wrapper with a cookie cutter or trim the edges with a small knife.

Place about 1 Tbsp of stuffing in the center of the wonton wrapper. Gather the edges of the wrapper with your thumb and index finger to make a waist. Press down so that the filling is compact.

Use your finger or small knife to smooth the surface. Then place fish roe and green pea on top of the surface.

Place the dumplings in a steamer lined with greaseproof paper and steam for about 12 to 15 minutes. Serve immediately.

Wonton Noodles {Kon Lo Mee/Wantan Mee}

Wonton Noodles or Kon Lo Mee is a popular Chinese Malaysian noodle dish. This dry version noodle is flavored with pork lard oil, light and dark soy sauce. It’s served with pork and shrimp wonton, barbecued pork, mustard green, anchovy broth and some pickled green chilies. In addition to this dry version noodle, you can also serve the noodle with some anchovy soup with the same accompaniments.





Wonton Noodles {Kon Lo Mee/Wantan Mee}

Ingredients

480 to 500 grams Chinese Egg Noodles
4 Cups Anchovy Broth
1 Bunch of Choy Sum/Mustard Green, blanched
1 recipe of Pork & Shrimp Wonton
Chinese Barbecued Pork/Char Siu, sliced
1/4 Cup of Pickled Green Chilies

Seasoning (For one portion of noodles (about 120 grams))
2 to 3 tsp Pork Lard Oil or Shallot Oil
2 tsp Light Soy Sauce
1 Tbsp of Dark Soy Sauce
1 to 2 Tbsp Anchovy Broth
A few dashes of White Pepper

Barbecued Pork/Char Siu
600 grams Pork Belly, skinless
5 Tbsp Sugar
2 Cloves Garlic
1 Tbsp Dark Soy Sauce
2 tsp Light Soy Sauce
A big Pinch of White Pepper

Marinate the pork with sugar, garlic, dark soy sauce, light soy sauce, & a big pinch of pepper for about 5 hours or overnight in the refrigerator.
Method

Preheat the oven to 400˚F. Let the pork come to a room temperature. Place the pork on the rack of a roasting pan. Roast the pork for about 20 minutes. Turn over the pork, add about 4 to 5 Tbsp of water in the pan. Roast for another 20 minutes.

Remove the meat from the oven and let cool slightly before serving.

For the Wonton Noodles: Bring water to a boil. Blanch some mustard greens for about 25 to 30 seconds. Remove and set aside. Then add the wonton into the boiling water, and a portion of egg noodles. Cook the noodles for about 40 to 50 seconds. Remove the noodles with a wire strainer, and plunge it into a bowl of cold water for a few seconds. Shake off any excess water, and return the noodles into the boiling water. Cook the noodles for another 20 but still al dente. Remove the noodles and shake off any excess water. Then remove the cooked wontons.

To serve the noodles: Place pork lard oil or shallot oil, light soy sauce, dark soy sauce, white pepper, and some anchovy broth in a bowl. Toss in the noodles and mix well. Transfer the noodles into a bowl or plate and top with barbecued pork, wonton, mustard green, and sprinkle some scallions. Serve the noodles immediately with some anchovy broth and pickled green chilies.

Serves 4

How To Make Crispy Pork Lard And Oil

Crispy pork lard and oil are used regularly in Chinese Malaysian cooking. It's great with Hokkien fried noodles, Wonton noodles, stir-fry vegetables, etc.




Crispy Pork Lard And Oil

Ingredients

1 Cup Cubed Pork Lard (from pork belly)

Method

Place pork lard in a heavy-bottomed saucepan and simmer over low heat, stirring occasionally.

After about 15 to 20 minutes later, the pork lard will turn into light brown color. Keep stirring and be careful of the hot oil, it can spit at you.

Then let the pork lard to crisp up until golden brown for another 20 minutes. When ready, switch off the heat, and remove the crispy pork lards. Let the lard oil cool completely and then transfer it to a bowl or jar.

Makes ½ Cup of Crispy Pork Lard And Oil

Pork And Shrimp Wonton Soup

These are home-style Pork And Shrimp Wonton Soup. It's hearty, tasty, and can be served for breakfast, lunch, or dinner.




*This is an updated post with a new video cooking guide. {Original Post: Wonton Soup}


Pork And Shrimp Wonton Soup

Ingredients

1 Packet Wonton Wrapper (40 pcs)
6 to 8 Cups Anchovy Stock/Broth
1 Bunch Choy Sum or Bok Choy, trimmed
2 Stalks Scallions, finely chopped
Sesame Oil, optional
Sea Salt to taste
Freshly Ground White Pepper

Filling
200 g Ground Pork
150 g Peeled Shrimps, chopped
1 tsp Minced Fresh Ginger
3 Water Chestnuts, peeled and chopped
1 Tbsp Corn Flour
¼ tsp White Pepper
¾ tsp Sea Salt
1 tsp Sesame Oil
1 Tbsp Soy Sauce

Anchovy Stock/Broth
100 grams Dried Anchovies, rinsed & drained well
½ tsp White Peppercorns
2 Chicken Legs, skinless
1 Yellow Onion, halved
1 Medium Size Spice Bag or Muslin Cloth
8 Cups of Water
Sea Salt, to taste

Method

Wonton Filling: Combine the wonton filling ingredients, mix well, and using a pair of chopstick or your hand to stir the stuffing in one direction. Then let the wonton filling marinate in the fridge for at least 2 hours or overnight.

Make the anchovy stock/broth: Bring water to a boil. Place anchovies and white peppercorns in a spice bag and tie with a kitchen string. Then place spice bag, chicken legs, and onion in the boiling water. Closed with a lid, reduce the heat to low and simmer the stock for about 1 to 2 hours. Then season the stock with some sea salt.

Wonton Soup: Place a good teaspoon of the wonton filling in the center of the wrapper. Gather all the corners to the center and press firmly to seal. When ready to serve, bring a pot of water to a rolling boil and add about 1 tsp of sea salt. Blanch the vegetables, remove and set aside. Drop some wontons in the boiling water. When all the wontons have risen to the surfaces, cook for another minute. Then remove with a slotted spoon and place into a bowl with some vegetables. Ladle the stock/broth into the bowl. Drizzle some sesame oil, if using. Top with some scallions and a few dashes of white pepper.

Lemongrass Beef And Shrimp Burger

This is a delicious Asian-inspired burger, served with Asian style coleslaw and Lemongrass Aioli. The combination of beef and shrimp, together with lemongrass, galangal, and chili makes this an exciting change from the traditional beef burger. Do give this recipe a try on your next BBQ.





Lemongrass Beef And Shrimp Burger

Ingredients

500 grams Ground Beef
150 grams, Peeled Shrimps, chopped
1 Tbsp Peanut or Vegetable Oil
1 Large Yellow Onion, chopped
1 ½ tsp Minced Garlic
¾ tsp Ground Lemongrass
½ tsp Ground Galangal
1 tsp Chili Flakes
2 tsp Sugar
1 Tbsp Fish Sauce
1 Large Egg
1 tsp Sea Salt

4 Burger Buns
Lemongrass Aioli
Asian Style Coleslaw
Some Fresh Coriander
Freshly Ground Black Pepper

Method

Heat 1 Tbsp of the oil in a pan over moderate heat. Add the onion and stir until softened, about 2 minutes. Transfer to a bowl.

Combine the ground beef, shrimps, cooked onion, garlic, egg, lemongrass, galangal, chili flakes, sugar, and fish sauce. Let the mixture marinate in the fridge for about 2 hours. When ready to serve, divide the meat into 4 equal patties. Shape the patties slightly bigger than the size of the burger buns.

Prepare the grill for direct cooking. Grill the patties for about 3 minutes on each side, or until fully cooked. Meanwhile, toast the buns lightly and set side. To serve, spread some lemongrass aioli, place the burger patty on the bun, top with Asian style coleslaw, freshly ground black pepper, and coriander. Serve immediately.

Grilled Lemongrass Lamb Chops

Succulent, Grilled Lemongrass Lamb Chops served with homemade lemongrass aioli.





Grilled Lemongrass Lamb Chops

Ingredients

8 Rib Lamb Chops, trimmed off excess fat

Marinate
3 Cloves Garlic, skin-on
2 Lemongrass Stalks, cut into smaller pieces, bruised
1 Green/Serrano Chili, seeded and chopped
½ tsp Ground Coriander
½ tsp Cumin Powder
1 tsp Chili Flakes
½ tsp Sea Salt
½ of a Large Lime
2 to 3 Tbsp of Peanut Oil

Lime wedges
Lemongrass Aioli

Method

In a pestle mortar or a food processor, coarsely pound or process together the lemongrass, garlic and green chili. Add in the chili flakes, ground coriander, ground cumin, sea salt, lime juice with the skin, and the peanut oil, and mix well.

Rub the marinade into the lamb chops and refrigerate for at least 6 hours or overnight.

Remove the lamb chops from the refrigerator 30 minutes before grilling.

Prepare the grill for direct cooking over high heat. Grill the lamb chops to your desired doneness. Remove the chops from the grill and let rest for about 2 to 3 minutes. Serve warm with lime wedges and lemongrass aioli.

Fried Beef And Cheese Dumplings

These are tasty fried dumplings with beef and cheese. They are perfect little snacks, and great served with mustard or ketchup.



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Fried Beef And Cheese Dumplings

Ingredients

5 Pieces Shaved Roast Beef, chopped
30 grams Shredded Cheddar or Jack Cheese
12 Pieces Dumpling Wrappers
Oil, for deep-frying
Ketchup, optional
Mustard, optional

Method

Place a dumpling wrapper flat on your hand, and add about 1 ½ tsp of beef and ½ tsp of cheese in the center. Wet the edge of the wrapper with water. Fold one side of the skin over the filling, and then press it tightly to meet the other side and make a half-moon-shaped dumpling. Make sure you pinch the skins together tightly so the filling can't ooze out.

Deep-fry the dumplings over medium heat for about 2 ½ to 3 minutes or until they are golden brown in color. Drain on a paper towel and serve with ketchup or mustard, if desired.

Stir-Fried Beef And Broccoli

Beef and Broccoli stir-fry is not a dish, that I grew up with. In fact, I first discovered it when I was living in New York, well, it's a long time ago. This is an incredibly easy American Chinese stir-fry and full of flavor. As for stir-frying, always have all your ingredients ready and cooking should be a cinch. 





Stir-Fried Beef And Broccoli

Ingredients

300 g Sirloin Steak, thinly sliced
About 400 g Broccoli, cut into smaller florets, blanched, & drained
3 Cloves Garlic, chopped
1 ½ Tbsp Chopped Ginger
2 tsp Soy Sauce
½ tsp Dark Soy Sauce
1 Tbsp Corn Flour/Starch
1 tsp Sesame Oil
Ground White Pepper
Sea Salt, to taste
Peanut Oil, for cooking

Sauce
2 Tbsp Soy Sauce
1 tsp Dark Soy sauce
2 tsp Oyster Sauce
2 tsp Shaoxing Wine
2 ½ Tbsp Water
½ tsp Corn Flour/Starch

Method

Marinate beef with 1 ½ tsp chopped ginger, 1 Tbsp corn flour, 1 tsp soy sauce, ½ tsp dark soy sauce, 1/2 tsp sesame oil, and some white pepper. Mix well and let it marinate for about 20 minutes.

Heat wok over very high heat. Add some peanut oil, swirl to coat the wok, remove excess oil. Toss in the blanched broccoli, give it a quick stir, and set aside.

Reheat the wok over high heat again. Add about 1 ½ Tbsp of peanut oil and swirl to coat the wok. Mix in the marinated beef slices; follow by garlic, and remainder ginger. Stir until the garlic and ginger are fragrant. Then add the prepared sauce and some white pepper, and bring it to a boil. Toss in the broccoli, and stir all the ingredients together until well mixed. The sauce should be thickened and the broccoli is cooked but still firm. Serve immediately.

Rice Burger

The first time I had this rice burger was at a small cafe/bakery in Tokyo, Japan during the summer holiday. I remembered that both my kids enjoyed it, so we went back for more the next day. The elderly lady at the cafe was kind enough to share the recipe, so I tried, tested, and finally got the result I wanted. This is a perfect umami rice burger! Since the NFL Super Bowl XLVIII is around the corner, why not to try make this Japanese style burger for a change from the traditional burger?






Rice Burger

Ingredients

1 lb Ground Beef
4 Tbsp Finely Chopped White Onion
1 Tbsp Ginger Juice
1 Tbsp Soy Sauce
1 Tbsp Sake
4 Tbsp Panko
¼ tsp Sea Salt
Black Pepper
½ Cup Micro Arugula or any small spicy greens

Rice
2 ¼ Cups of Japanese Medium Grain Rice cooked with 2 ½ Cups of Water
4 Scallions, finely chopped

Sauce
1 Tbsp Sugar
3 Tbsp Sake
2 Tbsp Mirin
4 Tbsp Soy Sauce

Method

In a large bowl, combine ground beef, onion, ginger juice, soy sauce, sake, panko, sea salt, and black pepper. Mix all the ingredients until well combined and marinate for about 30 minutes. Then, gather about ¼ of the meat and shape the patty into 2-½ inch round. You’ll have 9 patties for this recipe.

For the rice: Mix cooked (hot) rice with scallions, and let it cool slightly and shape into 2-½ inch round patty.

Sauce: Combine all the ingredients and mix until the sugar dissolved.

When ready to serve: Place rice patties into a lightly oil non-stick pan over medium heat until brown in color. Turn over, brush with sauce, and continue to grill until toasty and brown on all sides. Remove and set aside.

Place the meat patties into a lightly oil grill pan, over medium-high heat. Grill the meat until brown, turn over, and brush generously with the sauce. When all sides are brown, remove and assemble the burger. Place a piece of rice, meat, and top with micro Arugula and another piece of rice. Serve warm.

Makes 9 mini Rice Burgers

Cheesesteak Sandwiches

What do you get if you add beef and cheese? I say, it's a comfort food at its best! Try this Cheesesteak Sandwiches recipe, marinated with store-bought fajita seasoning. Also, don't forget to check out my cooking video and please subscribe. Thanks.






Cheesesteak Sandwiches

Ingredients

2 lbs (+-890 g) Rib-Eye Steaks, thinly sliced (about 1/8 inch thick)

3 Tbsp Fajita/Steak Seasoning

2 Red Bell Peppers, cut into strips

1 Green Red Peppers, cut into strips

1 Large White Onion, thinly sliced
250 to 300 grams Shredded Monterey Jack Cheese 

Olive Oil
Sea Salt
Black Pepper
3 Medium Size Baguette, toasted and halved

Method



Season the beef slices with 1 tablespoon of the Fajita seasoning together with 1 tablespoon of olive oil, and let it marinate for about 20 to 30 minutes. Divide the meat into 3 portions.



Heat a large cast-iron or non-stick pan over medium heat until hot. Add 2 Tbsp of olive oil, peppers, onions, and sauté until the onions are softened, about 6 to 7 minutes, and push it on one side of the pan.

Add about 1 tablespoon of oil to the pan, and a portion of the beef. Sauté the beef and season with sea salt and extra Fajita seasoning. For one serving, remove half of the vegetables and beef. Mix the rest of the vegetables and beef together, and top it with cheese and some black pepper, if desired. Cover with a lid until the cheese is melted. Place the cheesesteak on a half of a toasted baguette.

Makes 6 sandwiches

Japanese Beef Rolls ~ Negimaki

Next time you throw a party, these Japanese Beef Rolls will do the trick! It is a thinly sliced beef rolled with Enoki mushrooms, scallions, and asparagus. If you prepare ahead of time, it should take less than 10 minutes to serve this delicious appetizer.

Anyway, recently I started filming some home cooking videos to make it easier for anyone who is learning how to cook, especially my own kids. So I will try to include a step by step video whenever possible. If you liked the video or just want to see more, please give the video a thumbs up and make sure to subscribe my channel. Thanks :-)




Japanese Beef Rolls ~Negimaki

Ingredients

400 g of Thinly Sliced Rib Eye or Sirloin Steak (available at Asian grocers)
5 Stalks Asparagus, trimmed, halved
5 Stalks Scallions, trimmed and halved
120 g Enoki Mushrooms
4 Tbsp Japanese Soy Sauce
4 Tbsp Mirin
1 Tbsp Cooking Oil
2 to 3 Tbsp Sake
Shichimi-Togarashi

Method

In a small bowl, mix together the soy sauce and Mirin. Set aside.

Spread the slice beef on a cutting board and top with asparagus, scallion, and Enoki mushrooms. Roll up tightly and place seam side down.

Heat a large skillet over high heat and coat with oil. Arrange the rolls with the seam side down and sear all sides, and at the same time brush the rolls with the soy and mirin. Once the rolls are cooked, splash some sake and let the alcohol evaporated and top with some Shichimi pepper. Serve warm Wasabi mixed with soy sauce, if necessary.

Makes about 9 to 10 pcs of Japanese Beef Rolls

Bacon and Shrimp Jambalaya

Bacon and Shrimp Jambalaya

Ingredients

400 grams Smoked Bacon, diced
2 Celery Stalks, diced
1 Red Bell Pepper, diced
4 Cloves Garlic, chopped
3 Sprigs of Thyme
2 Cups Organic Brown Long Grain Rice
½ tsp Cayenne Pepper
1 Can (28 oz/796 ml) Whole Tomatoes, diced & reserved about ½ cup liquid
4 ½ Cups Chicken Stock
1 ½ Cup Frozen Cooked Small Shrimps, thawed
1 Cup Frozen Corn, thawed
Sea Salt
Freshly Ground Black Pepper

Method

In a large saucepan, cook the bacon until the fat is rendered, until crisp. Remove the bacon with a slotted spoon and set aside-reserved ½ portion for sprinkling. Pour the rendered bacon fat in a bowl for another use.

Meanwhile, heat the saucepan over medium heat with one tablespoon of the reserved rendered bacon fat. Add the celery, pepper, and garlic and cook until the mixture is sticky and slightly caramelized. Then, add the thyme, rice, and cayenne pepper. Give the mixture a good stir, season with sea salt and pepper. Then add the tomatoes, reserved liquid, and chicken stock. Bring it to a boil, reduce the heat, cook, covered for about 25 to 30 minutes, or until the liquid is absorbed.

Remove the cover, stir in the bacon, cooked shrimps and corn. Cook uncovered for another 10 minutes until excess moisture is evaporated. Sprinkle the reserved bacon before serving.

Serves 6