Meat – Page 7 – The Occasional Cook

Chinese Dumplings with Minced Meat

September 25, 2011March 3, 2021 7shasha7

I love dumplings. The gyoza or pan-fried version. It is, however, not easy to execute. I’ve watched how it is done on TV and on Youtube plenty of times but it never turned out great. This is my second attempt and though better than my first attempt, still has loads of room for improvement.

For the filling, I mixed minced beef with a bit of water and hoi sin sauce and sesame oil. For the dumpling skins, I used ready made Swatow skins from NTUC. The next time I make these gyozas, I will make my own skin so that it would be better and more refined. This ready made method, though lacking in finesse, is still delicious and cheaper than eating gyozas from the coffeeshop.

IMG02168-20110911-0909 — Make the filling first. I added in chopped spring onions also.

IMG02169-20110911-0915 — Add about a tablespoon of filling into the round skins and then fold and pleat. This is the most difficult part. Dab the edge with water to make it stick together. However, it gets really sticky and difficult to execute. I suppose this is when practice ought to make it easier.

IMG02170-20110911-0934 — In a saucepan that has a tight fitting lid, add in a bit of oil and then place dumplings. Add water and cover to steam. Unfortunately, all my saucepans with lids have a tiny hole that allows steam to escape. The best is a lid with no holes.

IMG02171-20110911-0948 — Once all the water has evaporated, the dumplings are ready to serve.

IMG02172-20110911-0953 — These made a wonderful breakfast for my family. I like the flavour of the filling because of the hoi sin sauce.

Indian, Meat

Keema

August 14, 2011March 3, 2021 7shasha7

Just two hours ago, I cooked keema. Keema is an Indian, more like a Pakistani, ground beef dish usually eaten with chapattis or flat bread. It is delicious and so easy to make.

IMG02047-20110814-1559 — Notice my brand new $25 WMF stainless steel pan? My new toy. Here, I simply softened minced garlic and ginger till fragrant.

IMG02048-20110814-1607 — And then I added the ground beef and cooked it till done. I added garam masala, a bit of curry powder, two teaspoonfuls of chilli powder, beef stock and last, the tomato puree. Oh, and salt and white pepper.

IMG02049-20110814-1617 — After cooking some more for about ten minutes, I added in the frozen peas. Just before done, I added in a handful of freshly minced coriander. And this will be my family's break fast meal in another hour's time. 🙂

Meat, Noodles and Pasta

Spaghetti with Fresh Chorizo Sausages and Olives

August 9, 2011 7shasha7

It’s pretty self-explanatory. Except that the chorizo sausages are of the halal kind – so it’s chicken. And the tomato sauce for the spaghetti is from my favourite bottled pasta sauce – Leggo’s.

Meat, Sides

Tacos

May 25, 2011 7shasha7

I so wanted to make tacos. I bought a box of tacos and decided to make them for breakfast. I made the filling: minced meat with spices and a bit of tomato paste. I made the condiment: chopped Japanese cucumbers and sliced baby tomatoes. Before I grated some tasty cheddar, I decided to bake the taco shells like instructed on the box for 5 min. And then… little kids are spoilers I tell you. In the middle of my cooking session, I had to attend to an emergency wail and flailing arms and before I knew it, I saw smoke coming out from my oven! Looking dejectedly over my burnt tacos, I had no mood to grate the cheese. Burnt tacos it is then for breakfast! Ironically, The Little Girl loved it. Tacos, Nachos…they all the same thing ain’t it?

IMG01514-20110522-1104 — Only one brand sold here...I think.

IMG01515-20110522-1104 — Make minced meat filling.

IMG01519-20110522-1107 — Make the vegetable topping.

IMG01521-20110522-1124 — Fill taco shells. Best to top with grated cheese. And make a sauce or drizzle Tabasco sauce over.

IMG01528-20110522-1137 — Enjoy. Make sure tacos aren't burnt while toasting the,. Here, The Little Girl is also enjoying them with sliced cheddar cheese. Processed.

Meat

Lamb Shank in the Oven

May 12, 2011May 12, 2011 7shasha7

Usually when cooking lamb shank, the meat ought to be braised for hours as it is a rather tough cut of meat. One day, I had only two pieces of lamb shank and instead of letting it braise for hours on the stove, I thought I’d do it in the oven.

I seasoned the meat with salt and pepper. And the in the baking tray, I added my already minced onions and garlic, and a bottle of Leggo’s ready made tomato sauce. I’ve switched alliance now. I prefer Leggo’s sauce. :p I threw in a couple of bay leaves and chicken stock. Cover the tray with foil tightly and then pop it in the oven.

An hour later, I realised that there wasn’t enough liquid to cook the top part of the meat so I turned the shanks over, added in a can of peeled tomatoes and then in the oven it goes again. What came out after the meat is tender, is this lovely lovely flavourful rich tomato sauce. I mean, of course the meat was good, but you’ve got to eat it with the sauce. Mmmmm…

I served the lamb shanks over polenta. Polenta. So Italian, so novel (for me, definitely), oh, so so bland. Maybe it’s an acquired taste but whatever it is, I won’t be cooking polenta again.