Japanese Enoki Beef Rolls

When making this dish, you might like to use the already thinly sliced beef for hotpot. It's very handy. You can get them from Korean or Japanese stores. The texture is really tender.

Prep time: 10 mins
Cook time: 10 mins
Yield: 2 to 3 serves

Ingredients:

• 20 thin slices (about 100 gm) beef fillet
• 120 gm enoki mushrooms

Seasonings:

• 2 Tbsp Japanese cooking wine
• 2½ Tbsp light soy sauce
• 2½ Tbsp mirin
• 1 Tbsp sugar

Method:

1. Trim away the roots of the mushrooms and remove any dirts. Rinse and wipe dry with kitchen pappers. Divide them into 10 equal portions.
2. Roll and wrap each portion of the mushrooms with 2 slices of beef.
3. Heat up some oil in a non-stick frying pan over medium heat. Place the beef rolls into the pan in a single layer with seams facing down. Pan fry for about 1 minute. Carefully turn to another side. Pour in the seasonings. Increase heat to high and cook until the mushrooms become soft. Serve immediately.

©2024 Christine's Recipes - https://en.christinesrecipes.com/

Homemade Banana Ice-cream (Easy and Quick)

Again, here’s my favourite dessert made by bananas! Yes, bananas are on sale right now. I’ve got heaps of ripe bananas at home. This recipe might sound a bit indifferent to your feelings if you live in Northern Hemisphere. Pardon me if so. The weather is too warm down under here. So I like to have something to make myself feel refreshing.

This banana ice-cream is pretty easy and quick to make. No need to cook any custard. And the texture of the ice-cream is really creamy and smooth. Best of all, it’s homemade, full of natural banana flavours. I think it could be a fantastic dessert after our Christmas dinner tomorrow.

Prepare an ice-cream maker

Ingredients:

• 1 large ripe banana
• 200 ml milk
• 100 ml heavy cream
• 50 gm caster sugar

Method:

1. Mash the banana in a food processor until smooth.
2. Mix in the milk, heavy cream and sugar.
3. Pour the mixture into ice-cream maker and freeze it according to the manufacturer's instructions, about 20 minutes.
4. Once the ice cream has been formed in the ice cream maker, it would be quite soft in texture. Transfer to an air-tight plastic container and place in the freezer for several hours until the ice-cream is frozen. Or you might like to have it after freezing for an hour or so.

©2024 Christine's Recipes - https://en.christinesrecipes.com/

Meatballs with Pasta Recipe

I love cooking Angle Hair pasta. Not only does it taste good, but also quick to get it done, especially on a hectic day. The Angle Hair pasta I used in this recipe is fantastic, that only needs two minutes to cook until al dente. This dish Meatballs with Angle Hair Pasta is my daughter’s favourite. When it comes to cooking this quick dish, it won't take too long to prepare fresh meatballs. Sometimes I just use the meatballs that cooked in advance and kept in freezer. Then grab them out to cook in the last minute. The pasta absorbs all the flavours of the sauce, going really well the juicy meatballs.

Serves 3

Ingredients:

• 200 gm Angle Hair pasta
• 500 gm minced beef
• 2 cans Italian diced tomato with sauce
• 2 cloves garlic, sliced
• 1 chili, chopped
• Parmesan cheese, to taste
• basil (fresh or dried), to taste
• salt, to taste
• pepper, to taste

Marinade:

• 1 egg, lightly beaten
• 1 tsp mustard
• 1 to 2 stalks rosemary, chopped leaves
• 1 stalk oregano, (chopped leaves or 1 tsp dried)
• 1 cup breadcrumbs

Method:

1. Mix minced beef with marinade and leave for 15 minutes. Spoon out mixture and use two palms to shape balls.
2. Heat oil in a frying pan or saucepan over medium-high heat. Add meatballs and cook, turning occasionally, until well browned and cooked through. Set aside.
3. Add some more oil to sauté garlic and chili until aromatic. Stir in basil and add diced tomato with sauce. Bring it to a boil. Slower heat and simmer for 10 minutes until sauce thickens. Sprinkle salt and pepper to taste.
4. Meanwhile, use a large saucepan to prepare boiling water. Add salt in water. Follow the instructions on the packet to cook Angle Hair pasta. Mine only needs two minutes of cooking to al dente. Drain well and toss to combine with meatballs and tomato sauce. Serve hot, topped with grated Parmesan cheese.

Tips:

1. The breadcrumbs are to help the beef stick together. I only used 3 slices of white bread, trimmed crust. Dice and process them in a food processor. Then pop them in a preheated 160C (320F) oven for a few minutes. The baked breadcrumb is wonderful for mixing meatballs.
2. Chili and tomato are “good friends” to make your pasta taste heavenly.
3. I bought the canned Italian tomato with sauce at supermarket. Very handy.

©2024 Christine's Recipes - https://en.christinesrecipes.com/

Japanese Curry Pork Fillet Burger (Irresistible Quick Lunch)

A few days ago, I went to a Chinese restaurant and saw their chef’s recommended menu posted on their wall. The words of “Curry Pork Fillet Burger” really caught my eyes. It sounds great. What a lovely combination of curry and burger! However, I guess 6 AU dollars might be too much for a burger. Why can’t I try to make some to feed my family?

Coincidently, some pork scotch fillets were on special offer at the nearby supermarket. Well, it’s a good time to have a go for it.

Serves 4

Ingredients:

4 pork scotch fillets (about 300 gm)
1 small cube S&B Golden Curry
1 onion, shredded
lettuce, to taste
1 tomato, sliced
4 hamburger bread rolls

Seasoning:

1 tablespoon light soy sauce
1 teaspoon sugar
1 teaspoon corn flour
2 teaspoons cooking wine
2 teaspoons freshly grated ginger juice
1/2 egg, beaten

Method:

1. Rinse and dry pork fillets. Tenderize pork fillets with the back of a chopper. Mix well with seasoning mixture. Leave for 30 minutes.

2. Heat pan on medium high heat, add 2 tablespoons of oil to fry the pork until both sides are lightly brown. Cover pan and cook the pork until done. Uncover pan, continue to fry the pork until sauce dry. Dish up.

3. When frying the pork, use another pan to sauté shredded onion till brown. Add a bit of hot water and a curry cube. Stir well until curry dissolves thoroughly. In the meantime, if the sauce is too thick, you can add more hot water to your preferred consistency.

4. Cut each bread roll into halves. Melt some butter to taste, on a heated pan, put in the bread rolls until they are warm and lightly brown. Place lettuce, tomato, pork fillet and generously pour curry sauce over the pork fillet. Done!

All I spent was only under 6 AU dollars that fed my whole family of four. It’s really a good try.

©2024 Christine's Recipes - https://en.christinesrecipes.com/

Combination Fried Rice (With Tips on Frying Yummy Rice)

I believe that many people including kids and adults like fried rice. I, myself, like it very much. Not only does it taste good, but also it’s easy and handy to cook. I can add whatever ingredients I like. Best of all, it helps to clear away any leftovers in my refrigerator.

Whenever my mother had to work late, my father would fry rice for us. It’s very delicious. I took it as a treat as my mother normally did the cooking for the family.

Here I'd like to share a few tricks on how to fry yummy rice that I learned from my father. If you have more tips on frying rice, feel free to leave in the comments.

Firstly, when it comes to fry rice, we have to use leftover rice because you don’t want any soggy rice. Mixing with all the other vegetables and meat, the rice would be just right, not so dry or soggy.

Secondly, use as many favorite ingredients as you like. There’s no only one rule to combine ingredients for fried rice. So, be creative and enjoy whatever you like.

Thirdly, the right order is to pan fry eggs, then followed by rice. Many people make the mistake to put in rice first, then pour in whisked eggs. This would make the rice soggy and mushy by absorbing the egg mixture.

Last but not least, don’t stir fry all ingredients with rice in the first place. You have to sauté the meat and vegetables separately. Then combine with the fried rice when it’s nearly done. Simple and easy~

Ingredients :

• 3 bowls leftover rice
• 1 onion
• 1 sausage (I used Continental Frankfurt this time)
• 1 slice ham
• 6 mushrooms
• 1/2 cup green peas
• 3 eggs, whisked

Seasoning:

• 1 tablespoon light soy sauce
• A pinch of black pepper, to your taste
• salt, to your taste
• sugar, to your taste

Method:

1. Blanch green peas in boiling water for 2 to 3 minutes. Drain and set aside.
2. Cut onion, sausage and ham into small cubes. Slice mushrooms.
3. Heat 2 tablespoons of cooking oil and sauté onion on medium-heat pan, add in mushrooms until tender. Put in green peas and sauté for 2 minutes. Set aside.
4. Heat pan on medium heat, sauté sausage and ham until light brown. Dish up.
5. Clean the pan with a piece of kitchen towel. Add 2 tablespoons of oil, pour in whisked eggs. When the egg mixture is half-way cooked through, add in leftover rice. Stir well for about 10 minutes on high heat. When all rice is evenly heated up and mixed well with the eggs, add in onion, green peas and mix well. At last, add the sausage and ham. While stirring all ingredients together, generously sprinkle salt, sugar and black pepper. Drizzle the soy sauce all around the rice and toss. Taste it by yourself. When you’re satisfied, it’s done.

Tips:

1. You can use whatever greens you like, for example capsicum, celery. Other meat, like chicken, shrimp, beef or BBQ pork can be good choice too.
2. If you preheat the chilled leftover rice in a microwave beforehand, it would shorten the cooking time. Save your energy~

Enjoy your yummy fried rice !

You might like this recipe as well:

Salmon Fried Rice (Quick Lunch)

©2024 Christine's Recipes - https://en.christinesrecipes.com/