Minced

Sigara boregi literally translates to ‘cigarette pastry’, a shape common in Turkey and filled with either sweet or savory mixtures. The cigarette shape is familiar to me as I have made egg rolls, lumpia, and spring rolls all of which are…

Ingredients1 pound Vermicelli\Sevia1/2 pound Minced lamb\veal\Beef\goat(99.9% lean)3/4 cup chopped Vegetables (Broccoli,Carrots,Cauliflower or any other)1 small ripe tomato chopped1 small onion finely chopped1 teaspoon ginger and garlic paste1/2 teaspoon turmeric1 teaspoon chilly powder1/2 teaspoon each of Garam Masala and Coriander Powder.1/2 teaspoon cumin seeds1/4 cup chopped Mint or Cilantro2

Ingredients1 pound Minced lamb\veal\Beef\goat(99.9% lean)1/4 cup Methi(fenugreek leaves) chopped1 small onion finely chopped3/4 teaspoon ginger and garlic paste1/2 teaspoon turmeric1/2 teaspoon chilly powder1/2 teaspoon each of Garam Masala and Coriander Powder.1/4 cup chopped Mint or CilantroWhole spices 2 Cloves ,2 cardamom,1 cinnamon stick2 tablespoon Olive oilSalt for seasoning.MethodMarinate

Deli' Home-cook fried fish*Succulent hidden fatty oil beneath d' crispy tone! A "fish-bone killer"!Yummy Potato w/ Flavored Minced Meat*Suck thumb with soft-texturize melt-in-the-mouth farm potato & mild-saltish gravy. Ingredient player: Hungry? :p

A Makansutra Legend that hails from the old Wayang Street hawkers from the 70's, my family and I have been eating at Ah Kow for as long as I can remember. Reckon to be the authentic Teochew Minced Pork & Dumpling Noodle, one who enjoys an extra dash of black vinegar will appreciate their unrestrained use of black vinegar on the noodles that is purportedly a special brand of traditional black v

This curry is my version of a traditional Pakistani curry known as a keema. It is often made with minced lamb, but I have used beef in this one.It is a great meal as it is all made in one pan, no need for cooking rice or vegetables on the side. I was going to put peas in it today, but instead used green runner beans as they were on Buy One Get One Free in the supermarket. Any green vegetables like peas or mange tout would work well in this dish.Ingredients1 tablespoon vegetable oil2 medium onions - chopped3 cloves garlic - chopped4 hot green chillies - chopped with seeds in for extra heat1 small lump fresh ginger - chopped finely or grated500 g minced beef1 tablespoon cumin2 teaspoons dried coriander1 teaspoon hot chilli powder1 teaspoon paprika500 g new potatoes - quartered1 tin choppe

This is not at all a traditional Swedish recipe. It's more or less a blend of Mediterranean and Middle Eastern cuisine. The sauce is sourish, refreshing and creamy. My family likes this... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

Its been ages since I had planned to try out Keema Balls and everytime something comes way and I postpone it. And I have also been telling hubby dear that I will prepare this one day. I guess he got fed up hearing me say it so many times, yet never really do it. Then I misplaced the recipe that I had with me. Which lead me browse for something similar. He said no to anything that's very rich. Because that's how it ends up. I end up preparing something so rich that it becomes too heavy. He has always been talking about his aunty how prepares an excellent Keema balls gravy in a jiffy. I have had enough of that story that I wanted him to talk about mine. When I told him that it might require frying and then adding to gravy. He said it was so simple that it used to get ready so soon. So again I searched to check if I could find something that does require lot of frying and spending much time. I came across few that were sounding good. Finally I adapted Sailu's as I know if she has prep

“Value added products” from fish are the trend of the future. They showed an increased worldwide consumption and responded to the rapid change in consumer lifestyle. Minced fish-meat is an excellent source of protein. Minced fish is the flesh separated in a comminuted form from the skin, bones, scales and fins of a wide range of [...]

200g minced beef 2 cups lettuce (thinly sliced) 4 cups boiled rice (precooked day before) 3 eggs (lightly beaten) 2 shallots (finely sliced) 2 tbsp light soya sauce salt & pepper 1 tsp cornflour cooking oil seasame oil Marinte mince with dash of soya sauce, cornflour, seasame oil, salt and pepper for 30 mintues. Heat oil, cook mince till medium done, set aside. Hard [...]

Fried Tomato with Minced Pork is a dish I learnt from my mother-in-law. Well, perhaps not exactly learnt but she cooked it and I ate it. Recently, we had a few tomatoes lying in the fridge and I thought why not give it a try. I did not ask my mother-in-law for the recipe and tried to cook it to resemble the one she cooked and it turned out quite alright.   It is a simple dish, and takes just a couple of minutes to prepare and cook. Actually, you just need to cook the minced pork. The amount of time for the stir frying of the tomato is pretty much up to you. The longer you cook it, the softer it becomes. If you prefer it firmer, just give it a few stirs to coat it with the sauce. Try this recipe for Fried Tomato with Minced Pork. It is quite appetising and suitable with steamed white rice.   This is the recipe for Fried Tomato with Minced Pork (more…) Share This

Cook the fusilli according pack instructions. Cook in a hot wok with oil 150g minced meat until it is brown. Add 1 finely chopped onion and 1 finely chopped garlic clove and stir fry until the onion is soft. Add 250g halved cherry tomatoes and 125g sliced chesnut mushrooms. When the mushrooms are soft add tomato ketchup to taste. Just heat it a bit more. At the dish you can scatter some grated cheese over it. Enjoy! Share This Same TasteLasagne with ChickenPuff Pastry Shells with Mixed MushroomsLasagne with CourgetteCroissant with warm fillingSpinach Ricotta Pie

INGREDIENTS:600 gr duck or chicken meat, minced2 cups freshly grated coconut5 kaffir lime leaves, very finely shredded1 tsp black peppercorns, crushed1 tsp salt3-5 bird's eye chilies, very finely chopped2 tbsp chopped palm sugarlemon grass or satay skewersSPICE PASTE:12 shallots, peeled and sliced6 cloves garlic, peeled and sliced3 red chilies, sliced2.5 cm galangal (laos), peeled and sliced2.5 cm kencur, peeled and sliced5 cm fresh turmeric, peeled and sliced2 tsp coriander½ tsp black peppercorn3 candlenuts1 tsp dried shrimp pastepinch of freshly grated nutmeg2 cloves2 tbsp oilPREPARATION:Grind or blend all spice paste ingredients except oil. Heat oil and sauté spice paste for about 5 minutes. Cool then combine with duck and all other ingredients except lemon grass. Mould about 2 tablespoonfuls on lemon grass or skewers and grill over hot charcoal and golden brown.source : http://www.baliguide.com

OVERVIEW:This probably the most delicious satay you will ever encounter. The delicate flavors of the shrimp and fish are greatly improved if you can find spears of fresh lemongrass to use as skewers, and if you can cook them over a fire of coconut husks rather than charcoal. Nonetheless, even with wooden skewers and a standard charcoal grill, you will have people coming back more.INGREDIENTS:600 gr skinned boneless snapper fillet1 cup freshly grated coconut or1½ cups moistened desiccated coconut½ cup seafood spice paste5 fragrant lime leaves, chopped1 tsp black peppercorns, finely crushed1 tsp salt3-5 bird's eye chilies, very finely chopped2 tbsp palm sugarLemon grass or satay skewersPREPARATION:1. Mince fish fillet very finely in a food processor or with a chopper.2. Add all other ingredients & mix well.3. Mould a heaped tablespoon full of this mixture around a wooden skewer or over trimmed stalks of lemon grass and grill over charcoal until golden brown.source : http://www.baligui

Sate Lilit Ikan Laut - Minced Seafood Satay Welcome to Warung Sate Wayan (Wayan satay shop) Please enjoy.. bosss Well, Let’s talk about food. What kinds of food you like.. But I have sate this day! Oh..What’s that!!!? The balinese legend.. BE SATE! OKe!!!?     Boss Let me start from: PREPARATION: 1. Mince fish fillet very finely in a food processor or with a chopper. 2. Add all other ingredients & mix well. 3. Mould a heaped tablespoon full of this mixture around a wooden skewer or over trimmed stalks of lemon grass and grill over charcoal until golden brown. Note: This recipe won’t work with frozen fish. OVERVIEW: This probably the most delicious satay you will ever encounter. The delicate flavors of the shrimp and fish are greatly improved if you can find spears of fresh lemongrass to use as skewers, and if you can cook them over a fire of coconut husks rather than charcoal. Nonetheless, even with wooden skewers and a standard charcoal grill, you will have p

Cook noodles according pack instructions. Make a sauce with following ingredients:2 tablespoons soy sauce, 1 tablespoon hoisin sauce, 1 tablespoon soy bean paste, 1 teaspoon brown sugar and 125 ml water. Stirr wel and set aside. Cook in hot oil 300g minced pork until it’s brown. Add 200g sliced mushrooms and 3 spring onions (chopped in rings). Stir fry until the mushrooms are soft. Add the sauce and stir dry for another 5 minutes. To bind the sauce add a mixture of 1 tablespoon cornflower and 1 tablespoon ricewine. Drain the noodles and add to the minced pork. Just heat a little more and serve! Enjoy! SametasteBok Choy with NoodlesEgg-Noodles with Mushrooms and Sugar SnapsWrap SnacksRice with Vegetables and Peanut SauceChinese Noodles

This was a quick dish which I whipped up last Thursday. I had gotten home slightly early and decided to cook something simple based on what I have in my fridge. I still had 1 more tube of Japanese Tofu in the fridge and a small piece of pork tenderloin which would be easy to defrost. With a little bit of mushrooms and carrots, this is what I cooked. A simple, yet delicious dish of tofu. I decided to place a piece of tofu each on soup spoons just for the thrill of it. It’s quite handy as you can just pop them into your mouth. Otherwise, just arrange the tofu onto a suitable plate for steaming. My daughter was going ooh! and ahh! and was delighted by the “cuteness” of this dish. Perhaps you might want to try this to impress your little ones as well. This is my recipe for Steamed Japanese Tofu with Minced Pork (more…) Share This

One of my favourite dishes at Chinese restaurants is the Sizzling Tofu. Tofu is first pre-fried before being laid on a hot plate. As the minced pork gravy is poured over it, the hot plate sizzles and hence, its name. Over at home, we don’t have a hot plate. So, sizzling tofu is out of the picture. But we can always do something similar in taste, can’t we? I use Japanese Tofu in this recipe. They come in tubes and I have chosen the tofu which has eggs as part of its ingredient as it is more flavourful and has a nice yellow colour to it (though I wonder whether it is colouring or natural colour from the egg yolk). Anyway, you can always buy them from the supermarkets and are readily available. The other ingredient is minced pork. Extras include chinese dried mushrooms / shiitake mushrooms and carrots - both to boost up the flavours and colour. I have omitted eggs in this dish (usually sizzling tofu would have an egg broken over the tofu as it sizzles on the hot plate). This

Preserved Black Beans, Fermented Black Beans and Salted Black Beans all mean the same thing, namely black beans which have been preserved in a salty solution and are usually sold in glass jars. The taste is naturally salty and usually, only a small portion is used. This dish was oft cooked by mum for lunch during my schooling days and it tastes delicious with plain white porridge or even sweet potato porridge. Preparation and cooking should be less than 30 minutes as it only involved mincing the pork and cooking it with the preserved black beans. You’ll be amazed how easy it is to whip up a great tasting dish in a jiffy. This is mum’s recipe for Minced Pork Balls with Preserved Black Beans (more…) Share This

When mum felt that I was old enough to handle a chopper / cleaver, one of the first tasks she delegated me to do was to chop / mince meat on a chopping board. I actually loved chopping and had the pleasure of seeing the meat being minced up nicely (sounds scary, isn’t it?). For this recipe, which again, the photo does not do any justice to the delightful taste of the dish, you are looking at 3 ingredients only. Yes, 3 ingredients to make you happy. And they are easy enough to find save and except Tung Chye which is chinese salted vegetables which are brown in colour and comes in really small sizes. It is salty and you wouldn’t want too much of that. However, too little and the mince would not taste as nice. I guess it would be trial and error and depends on individual preference on the taste. Give it a try, anyway.   This is my recipe for Steamed Minced Pork with Tung Chye (more…) Share This

I have been away from this blog for more than 10 days! Oh my! Recently I have been swamped by work and many other commitments that I have not had the time to update this blog with what I have been eating. Trouble is, I have been eating pasta a lot these days and [...]

I have been away from this blog for more than 10 days! Oh my! Recently I have been swamped by work and many other commitments that I have not had the time to update this blog with what I have been eating. Trouble is, I have been eating pasta a lot these days and they don’t really qualify as Asian food. Nevertheless, once in a while, one of our family favourite recipes will pop out and the dish will be laid on the table. Egg Flower Minced Pork Soup is a simple soup with only 3 ingredients - eggs, minced pork and onions. If you have these three ingredients, you are all set to roll. Cooking time is basically measured by the time taken to bring water to boil and cooking the minced pork. So, it is a soup which can be cooked in a jiffy. The soup may not look at all appetising judging from the photo I took above but the soup can be rather tasty. (more…) Share This

This is another quick, easy and simple dish. A real time saver. I was pressing for time (because my kids were sick and I got tonnes of housework to do) otherwise, I would have added some steam vegetables to it too! It would have tasted great with the sauce and more eye pleasing with an additional colour. Next time!Ingredients:1 box Silken Tofu80 g Minced PorkSeasoning:1 tablespoon Light Soy Sauce1/4 teaspoon Salt1/4 teaspoon SugarA few drops Sesame Seed Oil1/2 tablespoon CornflourSauce:1 tablespoon Oyster Sauce1 teaspoon Light Soy Sauce1/2 teaspoon Sugar1/2 tablespoon Oil2ooml WaterCornflour mixture (thickener)How to do it:Mix minced pork with seasoning and set aside.Cut tofu into 4 pieces. You can leave it as it is if you like.Lay tofu in a dish.Place some minced pork on top of the tofu.Steam tofu on high heat for about 10-25 minutes or till meat is cooked.Drain the water from the tofu.Combine all ingredients for sauce except thickener.Bring to boil.Gradually add thickener and stir we

  Baked Beans is not Asian. I don’t think it is. But I’ve seen some of the rice shops here in Kuala Lumpur which serve baked beans cooked with other ingredients. This is just one of the many variants and it adds a bit of difference to the usual baked beans.   You can eat this with white [...]

I love the French Beans served in Noodle Hut, although it's not as well done as it used to be. I have been searching for the recipe. This is the closest I can get.Ingredients: French Beans 50 g minced pork 2 tablespoon dried shrimps, soaked and minced 1 teaspoon chopped garlic Seasoning: 1 tablespoon fermented soybean paste ½ tablespoon light soy sauce 1 teaspoon sugar 50 ml water How to do it: Deep fry French beans for 5 minutes. Drain and set aside.Heat up 1 tablespoon of oil and sauté garlic and dried shrimps till fragrant.Add in the minced pork and stir well.Add in the French beans and seasoning.Stir fry in high heat till cook.Serve. It's not the same as the one I ate in Noodle Hut but it's not too bad. I like it. Hope you like it too.Note:You don't have to deep fry the French beans. You can add it with the pork and stir fry together. You can also cut the French bean shorter if you like.