Friends who has known me long enough knows that I LOVE eating and I LOVE cooking. Most of the time, most would comment that moi would be constantly have his mouth chewing on something or asking when is eating time. It's true. I constantly have an appetite for food.
Sometimes when I feel stressed after work, I will hide myself in a supermarket!
Friends also have been complaining that I'm always cooking for myself and posting pictures of my culinary "masterpieces"online but not a single invitation for "food tasting".
To be honest, I'm SHY.
Me and so many others, are more or less self-taught "chefs". I've learned mostly from my grandma and mom during my young age. First experience, tumbuk chili paste with a mortar and pestle. I grew up watching Wok with Yan & Kuali too and I was seriously hooked.
I see my cooking style as a little bit of everything; but mostly rustic. I DO have an unorthodox method of food preparation and I do sometime put in certain ingredients that doesn't belong. That is why sometimes I'm afraid to share in fear that I would be "criticized" by foodies.
But after much pestering, I think I shall post out something a little "safe". Taking inspiration from Tri Stupe's recipe of Homemade Burger; but with a few tweaks of my own.
First of all, the main thing to get is minced beef.
|Fresh Australian minced beef. The main ingredient.|
|Vegemite & Blackstrap Molasses.|
|All the ingredients put in a bowl.|
1. Australian Minced beef (450g). A bit of oily fat from the meat is preferable. Good enough to make 12-13 patties.
2. One tablespoon of Blackstrap Molasses. (previous experiment used 3 tablespoons; too much and "burned" out colour)
3. One tablespoon of Vegemite. (personal preference - just love the earthy taste)
4. Extra Virgin Olive Oil.
5. Half of a large yellow onion. Bronoise (meaning chopped) into dice. Too add a bit of bite and crunch to the patty.
6. Homegrown Dry Basil. (Yes, I specially ordered Homegrown dry basil from mother's friend who grows, dry and pound her own dry herbs.)
7. Salt and pepper to taste
8. Balsamic Vinegar ( A few dashes)
9. Sesame seeds.
10. An egg. As a binding agent to bind the ingredients together and give it a more thicker consistency. 2 egg whites can be used too if concern about yolk. You can use a bit a flour but I prefer eggs instead.
|Adding in sesame seeds last into the mix.|
|The patty all mixed and ready to be rested.|
|Meat patty quenelle into a football shape with 2 spoons.|
|Pan fry low with NO oil.|
|Insides of cooked patty.|
|Pan fried Onions (julienned) and sear some fresh tomatoes.|
|A nice sunny side up to be added to the plate.|
Spread the green over a plate flat and douse with a sprinkle of olive oil & Malt vinegar (balsamic is alright too). Lay the cooked patty together with a sunny side up egg, the julienned onions, seared tomatoes and topped with a spicy cranberry relish and sesame seeds.
|Spicy cranberry relish. Bought from a supermarket. A bit pricey but very delicious.|
|The final product!|
Finally, time to eat! You can use the lettuce to warp everything up. I prefer to serve and eat it by means of "deconstruction". Meaning to eat and taste it as separate components but still able to make out the final outcome of taste.
|Meat dipped into the runny egg and relish.|
So there you have it. My first recipe/ cooking experiment posted online. Crossing fingers the scrutiny wouldn't be terrible. I'm still learning. ;)