Camem-burg Pasta

Meatball pasta!!  Everyone’s favorite  Add Mozzarella cheese to the big size meatballs and enjoy the mild, melty texture on delicious juicy hamburg.

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<Camem-burg Pasta> serves 4

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• 300g beef mince
• 200g pork mince
• 10g breadcrumb
• 50g onion, chopped

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1. Mix the mince, onion, breadcrumb and a pinch of salt in a bowl until well combined.  Divide into 8 and shape them into balls.  Stand-by in the fridge.
2. Chop onion, celery and carrot.  Slice mushrooms.
3. Heat 1 tbs of olive oil in a medium sauce pan, and saute onion, celery, carrot and garlic until fragrant.  Add tomato paste and saute, then add tomato tin. Bring to the gentle boil, then reduce the heat to simmer for about 10 minutes.
4. Place margarin in a frying pan, and heat over medium-high heat.  As the butter start to sizzle, add mushrooms and saute.  Sprinkle a pinch of salt, and remove from the heat.  Add the mushroom into the tomato sauce.
5. Bring a large pot of salted water to the boil, and cook pasta.
6. Meanwhile, heat the same pan with 1 tbs of oil.  Flatten the centre of the meatballs, and sear one side.  Flip the meatball around, reduce the heat, and place a lid.  Grill until cooked through.
7. Slice Camembert cheese into 8.  Remove the lid, and place the Camembert slices on each meatball.  Place back the lid, and turn off the heat.  leave it for 1~2 minutes.
8. Arrange pasta in each serving plate.  Pour tomato sauce, and top with 2 pieces of hamburgs.

Japanese Style Hamburg Steak

Try this wafu hamburg steak!  It’s easy to make, low in calorie, and simply delicious ♪

<serves 4>

• 500g beef mince
• 1 onion, small
• 1 pinch nutmeg
• 1 pinch salt
• 200g daikon radish
• 4 shiso leaves  (*)
• 4 tbs soy sauce
• 2 tbs lemon juice
• 2 tbs water
• 1 tbs butter  

Bul Kogi (Korean BBQ Beef)

BBQ beef marinated in Korean style sauce.  Cooking the beef lightly is the key for juicy and tender Bul Kogi

• 300g beef, thinly sliced
• 5 tbs soy sauce
• 2 tbs sake
• 2 tbs sesame oil
• 2 tbs honey
• 1 clove garlic, minced
• 1 tbs tobanjan
• 1 tbs roasted white sesame seeds

1. Combine all the ingredient in a bowl except for the sesame seeds.  Marinate the beef for 5 minutes.
2. Heat a frying pan without oil.  Remove the beef from the marinade, reserving the sauce, and cook the beef for 2~3 minutes or until just cooked through.  Remove from the pan and set aside.
3. Place the remaining marinade in the same pan and bring to the boil, stirring well, and simmer for 1 minutes.
4. Arrange beef on a plate.  Spoon on the sauce and garnish with sesame seeds.  Serve with steamed rice.

Beef Yakiniku Donburi

At the Asian supermarket I saw some thinly sliced beef tongue too! I love beef tongue… it might sound gross, but it really tastes great if you lightly grill (yakiniku) with seasoning (salt&pepper) and eat with lemon juice. I will buy it next time

• 200g thinly sliced beef
• steamed rice

• 1 clove garlic - minced
• 2.5 tbs soy sauce
• 1.5 tbs sugar
• 1 tbs sake (cooking wine)
• 1 tbs sesame oil

Yakiniku

Yakiniku is Japanese style indoor BBQ.  We use a table top hot plate, and cook meat, seafood and vegetables on it.  We cook on the table, and eat from the table.  One the food is cooked, pick it up and dip in a sauce (or sometimes with lemon juice, salt, miso sauce etc) then eat!  

I do yakiniku often at home, because there is no much preparation for it.  I just need to cut meat and vegetables, then it’s dine.  After that I just sit back, turn on the tv and relax while enjoying yakiniku on the table in front of me.

Mainly I use yakiniku sauce as dipping sauce which I buy from a grocery shop.  (Ebara brand is the popular one in Japan)  It goes with any meat such as beef, chicken, pork, as well as vegetables and seafood.  For beef tongue, I prefer eating with just a squeeze of lemon juice and a sprinkle of salt.  It’s delicious.

I sometimes enjoy yakiniku with ponzu sauce.  Add grated daikon radish into ponzu, it becomes very refreshing.

Enjoy with steamed rice, or just few beers.