I've been very busy with school and work. And honestly, if I'm not dying from school and work, I'm too lazy to post. (Plus I've been on a diet... can't cook too much good food if you're on a diet.) All the foods I've tried to make has all been... well... un-inspirational. Until... YESTERDAY!!!!! ＼(ﾟｰﾟ＼)
I went to have a nice little luncheon with my mom and my grandmother. Lunch was a simple bowl of fish cake and fish ball noodle soup, some veggies... and... what got me inspired... "Beef Onion Wrap". I ordered it because I saw a few other tables of customers order it. So... I too must try. According to my mom... and the menu said that it is a Northern China "small dish"/snack/appetizer.
My mom and I combed over what type of meat was used, type of sauce, type of herbs, type of carb-wrap, etc. So before work, I did a little shopping. For this recipe, everything is from scratch... minus the carb-factor. So... why the title "Fusion~HA!" is because I had to get a little help from the supermarket, I used plain flour tortilla... same ones you use for your soft tacos and burritos. I didn't use/make the traditional wrap used in the original dish. (;;;^~^;;;)
For the meat, I used beef shank. For marinating it, I used the good ol' 嚕水 (pinyin: lu shui; soy-based marinade). I will teach you of course, my own family's recipe. It is good. Great for a lunch (because no mayonnaise, and taste good cold) and/or dinner. Breakfast too if you want to stretch it.
I used Hoisin Sauce (海鮮醬 )... which according to my family is more of a Southern China taste? Northern China tends to use 甜面醬? I don't know... I like my Hoisin... It is more sweet than savory. Although both types of sauce serves the same purpose... but I think one is more savory than sweet. Not entirely sure.
"嚕水 burrito"~ XP
Ingredients:
嚕水 (soy-based marinate):
3 pieces star anise
1 tsp fennel seed
2 piece licorice root (甘草 -> pinyin: gancao)
1 piece Chinese brown/tablet sugar (片糖 -> pinyin: pian tang)
1 - 1.5 cup regular soy sauce (生抽 -> pinyin: sheng chou)
3 tbsp dark soy sauce (老抽 -> pinyin: lao chou)
3 tbsp oyster sauce
3 tbsp oyster sauce
salt
water (enough to cover)
Everything else:
2 - 3lbs. Beef Shank
1 large cucumber
1 bunch cilantro
tortillas
海鮮醬 （Hoisin Sauce）
How-To:
- In a pot (you can use a pressure cooker pot), fill with water and place beef shanks in. Boil for about 10 minutes to remove the grit and blood from the beef shank.
- Remove beef shank, and empty the gritty-grimmy water.
- Place beef shank back into the pot.
嚕水 (soy-based marinate):
- In a pressure cooker pot (or large pot) with the beef shank, add all all the ingredients listed for the soy-based marinate. Add enough water to cover the beef shanks. MAKE SURE TO TASTE FOR SALTINESS! Add salt to taste. (If still too salty, add more water.)
- Bring to a boil, and let boil for 5 - 10 minutes on high-flame/fire.
- Shut off fire, and place pot into pressure cooker. Leave alone for 45 minutes to 1 hour.
*If you don't have a pressure cooker, you can cook in a large pot over low-flame/fire for about 2 hours.
- After 1 hour (or 2 hours for non-pressure cooker), remove beef shank from pot and let cool.
Prep everything else:
- Cut cucumber into semi-fine, yet not too thick julienne slices.
- Wash cilantro, and dry.
- Slice cooled beef shank into thin slices.
- Warm up tortillas.
Wrap-Time!!!
- Take 1 warm tortilla sheet, spread hoisin sauce (as much as you like).
- Pile on the cucumber, cilantro, and beef shank slices.
- WRAP AND ROLL!!!!!!! (as tightly as you can.)
*Optional -> After making your wrap, you can lightly toast/grill the beef roll for extra yumminess.
- Now eat!
That is it. Simple right? It is good. My uncle did want to try to use the beef shank meat (although it is cooked with an Asian recipe) into a Mexican-inspired burrito by wanting to add some guacamole, cheese, salsa, etc. Lol. May be next time. As for the pot of soy-based marinate... DON'T THROW IT AWAY! It gets better as you use it. Save the marinate and make some Soya Chicken Wings, Soya Eggs, Soya Tofu... sky is the limit when it comes to that pot of goodness.
I hope you all enjoy this recipe. (^-^)b See you all next time! (Finals are nearing, so I hope to see you all after... assuming my brain hasn't exploded from the examinations.)
