周末晚餐 【漢堡包】Ultimate burger

周末想做一些花樣，變出另類的菜式。這一次晚餐的主題是；美國之夜。
絕對不能少的當然是漢堡，另外還做了番薯條，烤雞和煎牛排。
自家製的漢堡大獲好評呢!

【漢堡包】Ultimate burger

Ingredients (yields 4 pieces)

For the patty:

500g minced beef (or minced beef and pork mix at the ratio of 7:3)

1 garlic diced

Seasoning: mustard, worcestershire sauce, breadcrumbs, ketchup, thyme, oregano, pepper, salt

For the pickled onion:
1 red onion sliced

1 tbsp lemon jucie

White Vinegar (enough to cover the onion)

1 tbsp sugar

Others:

A few peices of Lettuce

1 Tomato sliced

4 Hamburger bun toasted

4 sliced cheese

Procedures:

1. Prepare the pickled onion. Shake the mason jar for a few times before refrigerating it.

2. Mix the burger meat with seasonings and divide to 4 portions. Refrigerate to firm up.

3. Fry the patty for 6 min on each side. Place a cheese on top, pour a little water into the pan, and put on the lid.

4. Once the cheese melts put the patty onto the toasted bun.

5. Top up with other veg and the pickled onion and end it with the top half ot the bun.

Note:

My fries ended up terrible so I couldnt share it.

For the sauce to spread on the bun, a mixture of mayo and tabasco is heavenly. 

【海南雞飯】Hainan Chicken

【海南雞飯】Hainan Chicken

Ingredients:

1 whole chicken

1 piece of pandan leaf

1 piece of lemon grass

1 stalk of spring onion

2 piece star anise

2 piece of peppercorn (optional)

3 clove garlic

2 piece shallot quartered

2 tsp salt

Sauce:

2 piece of ginger

2 clove garlic

2 piece of shallot

1 large red chili

2 small thai chili

1 Tbsp white vinegar

2 tsp sugar

3 tsp salt

2 Tbsp chicken fat/ oil

100ml chicken stock

1/2 juice of a lime

fish sauce (optional)

Rice ingredient:

3 tsp chicken fat

3 cloves garlic minced

2 piece shallot minced

1 stick of cinnamon

1 cup of rice

200ml chicken stock

Procedures:

Making the sauce:

1. Put everything in a blender. Adjust amount of chili, salt for taste.

Rice cooker method (steaming method)

1. For the rice, fry off the garlic and shallot in a pot with oil. Add in the rice and fry until the rice is covered with the oil. Pour the rice and stock into a rice cooker. Water level should be slightly lower than instructed by rice cooker ( water will come out from the chicken)

2. Put the spices and herb into the chicken. 

3. Place the pandan leave on top of the rice, and place chicken on top. (if rice cooker is not big enough, you can place the herbs with the pandan leaf and slice up the chicken putting it on top.)

4. Press the normal rice cooking button (30-45min)

Sous Vide method

1. Put all the herbs and chicken into a heat proof bag. 

2. Pour in water (~500ml) until it covers the chicken.

3. Slow cook 2-2.5 hr at 73C

4. Drain all the stock for later use. Put the chicken into ice water to cool down and rest.

5. For the rice, fry off the garlic and shallot in a pot with the chicken fat. Add in the rice and fry until the rice is covered with the oil. Pour the rice and stock into a rice cooker to cook the rice.

Note:

Rice cooker method is undoubtedly much easier, but requires store bought chicken stock. Whereas the sous vide method is more closer to the traditional method of soak cooking 浸煮法, and can cook the rice in the chicken's own juice.