Tag: beef
Kabocha Korokke (Japanese Pumpkin Croquettes)
Kabocha Korokke (Japanese Pumpkin Croquettes)
Korokke are the Japanese equivalent of a potato croquet. You can use kabocha pumpkin, sweet potatoes, ir just regular potatoes when preparing this savory appetizer. The korroke can be shaped into oval sized patties or into smaller ping pong sized balls. Once formed, place on a parchment paper lined baking pan in the freezer to firm up. Then dredge them in flour, egg, then panko breadcrumbs. The korroke fry for a couple of minutes a side u til golden brown and crispy. Serve the korroke with tonkatsu sauce.
Equipment
- potato masher
Ingredients
- 1 lb kabocha squash seeded and cut into cubes
- 1/2 lb ground beef
- 1/2 medium onion finely chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg
- 1/2 cup flour
- 1 large egg beaten
- panko breadcrumbs
- vegetable oil for frying
- tonkatsu sauce
Instructions
- Place the kabocha in a steamer. Steam for 10 minutes.
- Place the kabocha in a bowl and mash with a potato masher.
- Brown the ground beef in a small sauté pan over medium high heat for 5 minutes.
- Add in the onions and cook for 2 minutes. Drain any excess oil.
- Mix in the ground beef and onions, salt, pepper, and nutmeg to the mashed kabocha. Let cool.
- Form the dough into 6-8 oval shaped patties. Place on a baking sheet lined in parchment paper. Place in the freezer for 30 minutes.
- Dredge the croquettes in flour, then egg, then panko breadcrumbs.
- Heat up 1” of vegetable oil in a sauté pan over medium high heat. Place some of the croquettes into the oil, frying in two batches.
- Fry for 3-4 minutes a side until crispy and golden brown.
- Drain the drain the grease on a wire rack.
House Special Fried Rice
House Special Fried Rice
On a Chinese American menu, house special fried rice is the king of all fried rice. It has all the proteins: eggs, beef, pork, chicken, and shrimp; with an assortment of vegetables. It happens to be very simple to make and a great way to use up leftover rice. Other options you can use for red meats are char siu bbq pork, ham, spam, and Chinese dried sausage.
Ingredients
- vegetable oil
- 3 large eggs beaten
- 1/4 lb beef or pork thinly sliced
- 1 leftover roast chicken thinly sliced
- 1/4 lb small shrimp peeled and deveined
- 1 small onion diced
- 3 garlic cloves minced
- 1 cup frozen peas and carrots thawed
- 1 cup bean sprouts
- 3 cups day old white rice clumps broken up
- 2 tbsp soy sauce
- 1 tsp sugar
- 1/2 tsp sesame oil
- 1/2 tsp white pepper
- 4 green onions chopped
Instructions
- Mix together the soy sauce, sugar, sesame oil, and white pepper. Set aside.
- Heat up 1 tbsp of cooking oil in a large sauté pan or wok over medium high heat. Pour in the eggs. Let set for 30 seconds.
- Scramble up the eggs and place in a large bowl.
- Place the beef or pork in the sauté pan. Cook for a minute. Place in the bowl.
- Sauté the shrimp for 1 minute. Place in the bowl.
- Add 2 tbsp of cooking oil in the sauté pan. Sauté the onion and garlic for 2 minutes.
- Add in the peas and carrots and the leftover roast chicken. Cook for 1 minute.
- Add in the bean sprouts. Cook for a minute. Place everything in the bowl.
- Add a 2 tbsp of cooking oil to the sauté pan. Fry the rice in a single layer for 2 minutes. Flip over and fry for another minute.
- Pour in the sauce, making sure that all of the rice is evenly coated. Cook for a minute.
- Add all the ingredients from the bowl back into the rice. Cook for 2 minutes. Turn off the heat and stir in the green onions.
Lebanese Stuffed Grape Leaves
Lebanese Stuffed Grape Leaves
I’ve been obsessed with stuffed grape leaves for a while. Many countries have their own version them: Greece with dolmades, Turkey with dolmas, and Lebanon with warak enab. They all are fairly similar with slight variations in fillings and preparation. These particular stuffed grape leaves are of the Lebanese kind. The stuffing is simply ground beef seasoned with 7 spice, cinnamon, salt, fresh parsley, plus a short grain rice. You can also use ground lamb instead of beef. The leaves are then stuffed and rolled up. You should yield about 50 stuffed grape leaves from this recipe. To cook the stuffed grape leaves, layer the bottom of a wide pot with slices of potato and tomatoes. This will keep the grape leaves from sticking to the bottom while adding flavor. Layer the grape leaves on top of the tomatoes. Then layer the second layer facing the opposite direction. Place a heaving plate on top of the leaves. This will hold them in place while cooking. Pour enough boiling water in the pot to almost completely cover the plate. Place a cover on the pot and simmer for 30 minutes over medium heat. Take off the plate. Squeeze over lemon juice. Simmer on low for 45 minutes. Take off the heat and let sit for 30 more minutes.You can serve these stuffed grape leaves as an appetizer. But after trying one, you will change your mind and eat these as your main course. While I’ve always have eaten these cold, these are eaten warm. Both ways are right.
Ingredients
- 1 lb ground beef or ground lamb
- 2 tsp 7 spice
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1 1/2 cups short grain rice
- 1/2 cup parsley chopped
- 2 tbsp olive oil
- 1 jar grape leaves
- 2 medium potatoes peeled; thinly sliced
- 1 medium tomato thinly sliced
- boiling water
- 2 lemons juiced
Garnish
- lemon slices
Instructions
- Brown the ground beef in a sauté pan.
- Season with 7 spice, cinnamon, and salt.
- Mix the ground beef with the rice, parsley, and olive oil.
Stuffing the Grape Leaves
- Rinse all of the grape leaves under water. Cut the stems from each of the grape leaves.
- Place a heaping tsp of the filling in the center of the leaf, with the pointy side facing up.
- Fold up each of the sides.
- Fold in the corners.
- Roll it up. You don’t want them to be too tight, since the rice will expand during cooking.
- Roll up until all of the stuffing is used. You should yield 40-50 stuffed grape leaves.
- Slice the potatoes and tomato on a mandolin. Layer the bottom of a wide pot with them. Drizzle with olive oil and season with salt.
- Place a single layer of the grape leaves on top of the tomatoes. Drizzle with olive oil.
- Place the next layer faving the opposite direction on top of the first layer. Drizzle with more olive oil.
- Place a wide plate on top of the grape leaves. Fill the pot with boiling water; enough to almost cover the plate.
- Place a cover on the pot. Reduce the heat to medium and simmer for 30 minutes.
- Remove the plate. Squeeze the lemon juice over the grape leaves. Place the cover back on. Reduce the heat to low. Simmer for 45 minutes. Take off the heat and let sit for another 30 minutes.
