Eggplant With Garlic Minced Beef

Delicious!

This is a memorable dish that my mom would often would cook for my family when I was a kid. However she would use pork instead of beef. It is a very simple dish yet incredibly flavourful. It easily became one of my favourite dishes and is now even one of my children’s favourites too!

Ingredient

  • 2 big eggplants
  • 350 grams of minced beef
  • 4 TBS minced garlic (you can add more for more garlicky flavour)
  • 1 TBS of oyster Sauce
  • 1 TSP of cooking wine
  • 4 TBS of soy sauce ( I prefer FENGHE JiangQing soy sauce as it gives a more distinct umami flavour to my dishes. Another alternative with would be Knor seasoning or Maggi seasoning soy sauce)

First, boil your eggplants in rapid boiling water until they become tender. When boiling ensure that your eggplants are fully submerged, this will prevent it from oxidising which causes it to darken in colour. I use a weighted bowl to hold down the eggplants as they boil so that they don’t float. After boiling, set aside the eggplant.

Prepare your heated wok. Drizzle 2 Tbs of oil and sauté your minced beef. Add 1 tsp of cooking wine, 1 TBS oyster sauce and 4 TBS of minced garlic. Sauté until cooked then set it aside.

Using the same wok, drizzle 3 TBS of oil, lay all your eggplants flat onto the wok. Then evenly spread out your minced beef over your eggplant, drizzling 4 TBS of soy sauce on it, then pour your beaten egg on top. Cover your wok for about 2-3 minutes.

Now your dish is ready to be served with a generous serving steaming white rice! Enjoy!

Cruffins

cruffins
Yummy cruffins

Croissants and Muffins are just two examples of the many comfort pastries that people have. Personally, I couldn’t decide on either of the two to bake. I found myself wanting that flaky, buttery goodness of croissants crossed with the satisfying moistness of muffins all rolled into one sweet treat. My solution? Cruffins – the perfect marriage of these two scrumptious pastries! For this recipe, instead of the usual all purpose flour, I use 100% Durum Wheat due to its higher protein content, making it a healthier alternative. This way, I can indulge my sweet tooth cravings without feeling too guilty. I truly can’t get enough of it and I’m sure you can’t either!

Ingredients

  • 250g durum wheat (semolina)
  • 87g warm water
  • 40g warm milk
  • 5g instant yeast
  • 10g butter
  • 4g salt
  • 150g softened butter (set aside)

Mix all the ingredients except the butter and salt in a mixer on low speed. When all the ingredients are combined, add in the 10g of butter and salt, then increase the speed to medium and mix until the dough becomes a bit smooth. Afterwards, drizzle a bit of oil in your bowl, spreading it evenly before covering it with a moist cloth. Set this aside for 45 minutes to an hour or until the mixture doubles in volume.

Take the dough and punch out the air. Roll the dough into a strip and divide it into 4 equal parts. Now roll the dough to be the same width as your pasta maker. Sheet each dough into the pasta maker starting at the lowest setting. Take note to sprinkle some bread flour onto your dough to prevent it from sticking. Sheet it till very thin which for me I have done up to setting 6.

Now get your softened butter and spread it evenly into each piece of the sheeted dough. Roll it tightly into a log. Cut this roll in half, lengthwise. Then twirl each half into a muffin tray or cup. Do the same for the rest of the dough. Let these rest for about 45 minutes to an hour or when your dough has doubled in size.

Preheat the oven to 200 degree celsius. Bake the Cruffins for 10 minutes, lower down the heat to 180 degree celsius, turn your tray, then bake for another 13-15 minutes.

Look at that gorgeous layering! Isn’t it absolutely mouthwatering? You can eat this plain or you can do what I like to do – pipe in rich and creamy Nutella into the Cruffin for that sweet, delectable, chocolatey taste.

YUM!!