On Sis’s birthday, I suggested to mom that we make a simple dinner at home.
I guess nothing beats a comfort home cooked food!
I then told mom, why not we make hamburg from scratch. Mom agreed to it.
I think I’m in love with hamburg after trying one from Waku Waku. hehe….
I was looking for the recipe, then I recalled Baby Sumo did blog about it.
Here’s the recipe from Baby Sumo.
(I uses pork instead of beef)
Hamburg Steak (Hambāgu)
Recipe adapted from No Recipes
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Makes 6-8 (depending on how big you make your patties)
1 large egg
1 small onion, finely diced
1 large clove garlic, minced
450g minced pork
170g silken tofu
1 cup mixture of fresh breadcrumb and crushed crackers (2 slices bread and 5 crackers)
2 tbsp ketchup
1 tbsp oyster sauce
1 tbsp parsley, minced
1 tsp light soy sauce
1/4 tsp black pepper
1 tbsp cooking oil
For the sauce
1/2 cup chicken stock (I uses Maggi chicken cube stock)
1/4 cup ketchup
1/4 cup water
2 tbsp tonkatsu sauce (I substituted with Worchestershire sauce)
1 tbso demi-glace (couldn’t find this in KL so omitted)
1. In a frying pan over medium high heat, add a tablespoon of vegetable oil and sauté half the onions until golden brown and caramelized. Allow to cool to room temperature.
2. Combine the pork, tofu, sautéd onions, raw onions, garlic, fresh breadcrumbs and crackers, egg, ketchup, oyster sauce, parsley, soy sauce and black pepper in a large bowl. Put some disposable gloves on and knead the mixture together until it is uniform in color and texture.
3. Add a little bit more oil to the frying pan that you fried the onions in and place over medium heat. Because the patties are on the soft side, you’ll want to form them and add them directly to the pan. The patties should be around 1″ thick.
4. Fry them until they’ve formed a dark brown crust on one side, about 1 1/2 minutes then use a spatula to carefully flip them over and brown the other side. Unless you have a very large pan, you won’t be able to do them all at once, so fry 4 at a time and transfer them to a plate when they’re browned on both sides. Don’t worry if they’re not cooked all the way through as they will finish cooking in the sauce.
5. After you’ve fried all the patties, drain off any excess oil (but don’t wash the pan as the brown stuff is what will give your sauce flavor). Add the chicken stock and boil until it’s reduced by about half in volume. Add the ketchup, water, Worchestershire sauce, and demi-glace (if using) and stir to combine.
6. Place the patties back into the pan, cover, and cook for 7 minutes, flipping them over once in the middle. Cook uncovered for another 3 minutes to thicken the sauce a little
The shaped up patties that are ready for frying.
With the help from mom, we made this hamburg steak. Eaten as burger!
Nom Nom…its a good recipe. The patties are tasty and yummy! My niece especially enjoyed eating this ‘burger’ 😉
Mummy’s hardwork on these Pai Tee. It was her 1st attempt. No wonder those selling in restaurants are expensive. To fry the mould/hat is quite tedious.
On Sis’s birthday 2 weeks ago…we had this Strawberry Tart from RT Pastry House.
If you are a fan of Mousse cake and a fan of white chocolate, I’m sure you will love this. Smooth white chocolate mouse with a thin layer of sponge cake and biscuit crumbs coating the whole cake. The cake is very fresh! But the strawberries are quite sour. Hahaha….8in (1 kg) for RM63.