Never knew the happiest place on Earth had this, eat your heart out Panda Express

Long time no see everyone! Sorry, I really let myself take sometime out for my microbiology class and recovery from it… which I must say "Yay!!!!! I passed it. Go me!"

During December… well, on New Years days (By the way... Happy 2014 everyone!)… I participated in a Secret Santa party with some friends… And in my Secret Santa Wishlist, I asked for a cookbook named, Chef Micky by Pam Brandon, that had a few choice Disneyland/DisneyWorld/Disney Epcot/Disney Resort recipes. When I oh-so carefully unwrapped my gift, I just jumped for joy when I saw the book. I just knew I had to try something from it. So, thank you Diana for this awesome gift! My only "complaint" is that I wish that the book had the recipe for the clam chowder and/or gumbo served at Disneyland's Royal Street Veranda. OMG I can so go from some right now. Drool~

Anyways, I combed through the book, and thought I try something fairly easy. Okay, I'm a total ABC, but I have never order orange chicken or beef dish in any Chinese restaurant or fast-food chain before. I've heard of the dish, I'm sure I've tried it before, but I've never ordered any on my own. So I thought, "Why the heck not! Wouldn't hurt right?" So I took a stab at the recipe for Orange Beef from the Papeete Bay Veranda at the Disney Polynesian Resort. So here, I will share this one recipe with the world, of course with some of my own additions and changes. In order not to give out the whole book and anger the author for all that she had gone through to compile and publish this fabulous piece of work, I shall refrain with just this one recipe, and if you enjoy the recipe and would like to explore what more the Magic Kingdom has to offer, please purchase the book. (The link is given above.)

I've never been to the Disney Polynesian Resort, so I've never had the dish. I followed the recipe as it is given. The orange sauce is orangey, kind of tangy with a very slight sweetness. Typical orange chicken dish flavor. The original recipe's sauce is very thin and watery. So I added a touch of cornstarch to thicken it. The beef… I wish I knew how to shop for a tender cut of flank steak or beef in general. I will list out the things I replaced or omitted in the ingredients' section. All in all, it is tasty.

I have no plating skills.

Ingredients:

Orange Sauce:

1 tbsp olive oil (I just used regular vegetable oil)

4 scallions, chopped (I just used one large stalk of scallion)

½ tsp crushed red peppers

4 tbsp soy sauce

1 cup orange juice (I just used the brand Simply Orange, but I think fresh squeeze would be better)

2 tbsp sugar (I used regular granulated)

½ cup water

½ tbsp cornstarch + a touch of water (optional step)

4 cups cooked rice, for serving (I thought it was funny how this was listed under the sauce's ingredient list, but I say this can be optional… I ate it as is, no rice. Am I weird?)

Beef:

1 lb flank steak

2 tbsp cornstarch (I just mainly used cornstarch as the dredge)

2 tbsp all-purpose flour (I didn't use this because I did not have any on hand)

2 eggs, beaten

2 tbsp olive oil (I just used vegetable oil)

2 tbsp butter (I had no butter at home, so I omitted this)

How-To:

Orange Sauce:

- Heat olive oil in medium skillet. Sauté scallion and crushed red pepper for 2 minutes.

- Stir together soy sauce, orange juice, sugar, and water, and slowly pour into skillet. Bring to a boil over medium-high heat, stirring frequently, 2 - 3 minutes. Set aside and keep warm while preparing beef. (For myself, because I like a little more sweetness, I sprinkled a little more sugar and added a splash more orange juice. I let the sauce reduce to about half or a little more, stirring frequently. Lower the heat to about medium-low to low heat, and little by little pour the optional cornstarch-water mixture to the desired thickening thickness.)

Beef:

- Slice flank steak into ½-inch strips. (For myself, I cubed the meat for easier eating. I also gently marinaded the meat simply with salt to taste for about 15 minutes or so.)

- Combine cornstarch and flour in a wide shallow bowl. Lightly beat egg in a separate wide shallow bowl.

- Dredge steak in cornstarch and flour, then in beaten eggs. Shake off excess. (For myself, after dredging the meat in the egg, I redredged the meat in the cornstarch. I think I read that doing that makes the final product crispier.)

- Heat oil and butter in large heavy skillet over medium heat. Working in batches, cook steak, then keep warn until ready to serve. (Remember to place freshly fried meat onto a paper towel lined plate to absorb the excess grease!)

- Serve with warmed sauce spooned over steak and rice. (For myself, I just tossed the beef in the sauce to coat every morsel of meaty goodness, and just serve on a plate family-style.)

Seems fairly easy right? I personally dislike frying. I've already got popped by burning oil multiple times while making this… and managed to get oil splatters all over the floor. It was a serious mess. But don't let my experience of frying deter you from trying this recipe. The sauce feels and tastes healthy because unlike most Chinese restaurants and Chinese fast-food chains, there is no MSG, extra salt, and extra oil in this dish, nor does the sauce have the weird gummy gooey texture that some places offer. Good luck everyone! I hope you'll enjoy this recipe!

Chilly weather? Warm up with Spicy Pork (Jeyeuk Bokkum)!!!

Ah~ Finally, the Bay Area is cooling down. I like it! I can finally bust out all my winter fashion and enjoy the cold weather's charm and fun. Some reason, cold weather makes me think of Korean BBQ and/or apple cider. Strange combination... but both majorly delicious. So neglecting to do a hardcore study session for my 2nd microbio exam (which no doubly, I bombed), I decided to do hardcore research into some yummy recipes I can try my hands on (reason for exam failure is because of that).

Do not overlook where you may find an interesting recipe. This month of October, I suddenly fell into a Korean BBQ type of mood. But thinking about Korean food makes me think of all the prep work involved, and that deters me from cooking Korean dishes. Strangely enough during work, I had a small down time and decided to kill it with browsing through some newly delivered magazines before I place them into the waiting room (I work in a doctor's office). I came across a copy of Men's Health (the manly version of Cosmo?), seeing Joseph Gorden-Lovett's smiling cuteness gracing the covers, I decided to flip through. About to give up from all the overload of testosterone-filled-machismo-handsomeness, I managed to flip to a small article about cooking. Closer inspection, it was about cooking Korean food. Much closer inspection, it was about cooking spicy pork (Jeyeuk Bokkum)! Bonus, it was pork belly meat! Being that it is a magazine tailored towards men, it only means that everything was spelled out simply... EASY TO DO! No fuss, No mess. (I'm sorry, I can't seem to find the recipe on Men's Health website. I only have it via hardcopy from the October 2013 issue if you are interested.)

My recipe is adapted and unaltered from that particular issue, therefore I will credit to whom they credited: chef Hooni Kim of Hanjan restaurant in NYC. Only thing I did was double the quality (cuz I cook for a squadron of people, but if you are making for less people or like sensible sizes, just cut the amount by half) and added greeneries (I added zucchini and lettuce... because it was just sitting there in the veggie bin at home, beckoning to be cooked). This is pork belly meat... yes that means bacon. Don't want to forfeit your precious pork belly meat? Buy the pork belly at a good butcher shop, and try to ask for a leaner cut with less fat on it, or you can trim the excess at home yourself. There is a momentary need to wait overnight before eating this dish because of the marinating process. The wait will definitely be worth it. Now... Onward!!!!

Spicy pork belly, two ways: spring roll-style and traditional lettuce leaf wrap

Ingredients:

2lb pork belly slices (unsmoked, halved widthwise, and trimmed of excess fat)

1 large onion (halved, and sliced thinly)

6 tbsp Gochujang

6 tbsp soju (I used Jinro Chamisul. Japanese sake works too)

6 tbsp soy sauce

2 tbsp Mirin

2 tbsp sesame oil

2 tbsp sugar (regular white granulated is fine)

5 - 6 cloves garlic (finely minced)

1 nub ginger (about more or less the length of your thumb, finely minced)

3 - 4 zucchinis (halved widthwise, sliced lengthwise)

salt to taste

1 - 2 head of red leaf lettuce (Destalked into individual leaves, washed, and dried; optional)

1 package rice paper wrap (optional)

Cooked jasmine rice (optional)

How-To:

Night before...

- Prep everything, and then mix items #3 - #10 in a big mixing bowl.

- Add spicy mixture, pork belly slices, and sliced onions into a big gallon-size zip-top bag, squish around to evenly coat meat with spicy mixture, and allow to marinate overnight in refrigerator.

Next day...

- Prep your vegetables.

- Heat a large pan with a touch of sesame oil, and cook zucchini slices. Add a touch of salt. On a plate, transfer cooked zucchini and set aside.

- Using same pan, DO NOT ADD ADDITIONAL OIL (your pork belly will provide it), pan-fry in batches of the pork belly slices as you would bacon until throughly cooked. Do so with all or as much of the pork belly slices as you desire.

- Once done pan-frying pork belly slices, in same pan, add in the cooked zucchini and cooked pork belly. Toss to throughly mix both ingredients, so everything gets smothered in the spicy red sauce. Plate and serve!

Eat it wrapped in the lettuce leaf. As my uncle suggested, wrap the spicy pork in the lettuce leaf, and then wrap it in the rice paper/spring roll wrap... kind of like the Vietnamese fresh spring roll. To use spring roll rice paper wrap, just take a sheet and dunk it in some luke warm to hot water (careful, okay? It is hot water) until it is malleable. Or nix the lettuce leaf and just eat it with the rice paper wrap. Or 86 the wrap-gears and go old fashion with a big bowl of hot, fluffy cooked rice. Which ever way you choose to devour this dish, it will be delicious. Enjoy!

Fusion~HA!: Beef Wraps

Long time no post!!! I'm so sorry~ o(╥﹏╥)o

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

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.) 

Mmmmm~ Meaty... Lasagna!!!

HOLA!!!!!!

I'm so sorry that I've been absent for so long. Between the Winter Mayhem and starting anew in a new college (yes, I'm back in school after graduating from other college)... I just wanted to vegetate away from things. I do promise that I have a few recipes to post, but for now I post this: LASAGNA!!!!

I love lasagna. One of my childhood favorite, and yes, I was influenced by Garfield to try and like lasagna. Besides, the tomatoey sauce. Bits of meat. The gooey cheese. Best of all, the chewiness of the layers of pasta. Oh man. Heaven.

This one, I tried from Bon Appetite: Smoked Cheese and Sausage Lasagna. I modified it a little due to well... "fat control". Let's face it, a new year means new years resolution, which also means the word "diet" comes to mind. And lasagna is no diet food right? But we all want that last great dish before we put ourselves into another year of "dieting".

The original recipe calls for whole-milk ricotta, and prosciutto... and Italian pork sausages. Sweet or hot Italian sausages is up to you, but I opted out of the pork and used chicken. Sweet Italian chicken sausage. I completely opted out of the prosciutto. I used reduced fat or skim milk ricotta. Also instead of gourmet smoked mozzarella, I just buy good ol' pre-packaged shredded mozzarella or the shredded Italian blend.

Also, I ventured into trying the no-boil lasagna... its not bad. Its thin, so I didn't get the chewy bite of the pasta. Also, gently soak the pasta sheets if you do want to try the no-boil.

I cannot stress the need to let your lasagna sit for at least 5 minutes. That 5 minutes means all the difference between a soggy lasagna and a structurally strong lasagna. So PLEASE let your lasagna sit for 5 minutes untouched!

I didn't let my lasagna sit... see the puddle? For shame~ (=A=)

Ingredients:

Oil

1 pound Italian Sausage (pork, turkey or chicken, sweet or hot, but casing removed)

1 medium onion, fine chopped

1 stalk of celery, fine chopped

1 tsp dried oregano
2 tbsp fresh basil, julienned
2 - 3 cloves garlic, finely chopped

1 - 2 cans (28oz) Italian style diced tomato (I say 2 cans for a more watery sauce, 1 if not so watery)

2 tbsp tomato paste

1 box lasagna pasta sheet (about 12 sheets; I used the no-boil type, if you use the boil type, please follow box direction)
1 "can" (15 oz) ricotta cheese (reduced fat, skim, or whole milk)
1 egg
2 - 2½ cups mozzarella (grated best, but shredded is fine)
Salt and Pepper

How-To:


Sauce:
- In a big pan, heat some oil and brown sausage meat. (You can brown some bacon or prosciutto first before the sausage meat... I've tried using bacon bits for this dish before and it works too.) Once cooked, scoop into a bowl and set aside.
- Same pan, toss in onion, garlic, and celery. Sautee until onion is translucent.
- Add tomato paste and dried oregano. Stir.
- Add the whole can(s) of diced tomato with juice. Stir.
- Add cooked sausage with the juice. Stir.
- Add basil and some fresh cracked black pepper. Stir.
- Turn heat to medium-low and let simmer for about 15 minutes... Just so the flavor merry together.

Cheese mix:
- In a big bowl, mix ricotta cheese with egg and 1 - 1½ cup of shredded (or grated) mozzarella. Stir to combine well.

Pasta:
- Follow directions for pasta on the box if you plan to use boil pasta.
- For no-boil, gently soak pasta sheets in warm water as you layer the dish. This provides extra moisture to the pasta as you bake, so you don't get a crunchy lasagna.

Assembly:
- In a casserole dish (~13x9x2 dish... or a nice deep medium dish), ladle about 1 cup of sauce into the dish.
- Layer about 3 sheets of pasta.
- Spread a nice layer of ricotta mixture.
- Top with more tomato sauce.
- Repeat pasta, cheese, and tomato sauce steps until all sauce and/or cheese is used up.
- Last layer is finished off with remaining tomato sauce, and top generously with remaining shredded mozzarella cheese.
- Preheat oven to 350°F, and bake for about 40 minutes. If you use no-boil pasta, test doneness by sticking a bamboo screwer all the way through the layers. If there is some light "snapping" as the skewer pokes through the layers, the pasta is not done.
- After baking, take out of oven and let lasagna stand for 5 minutes.
- After 5 minutes... TIME TO DIG IN!!!!

Lots of steps, but it is very filling. I hope to try a veggie lasagna one day... using tomato sauce instead of a cream sauce (I find recipes with cream instead of tomato). But for now, this is pretty darn good... I've already made this dish about 3 times. Good luck!

Lazy day? Shepherd/Cottage Pie!

Hello! To make up for the many absent posts, here is a new one!

First time I had Shepherd/Cottage pie was Freshmen year of college in SFSU. The special every Friday, and it was worth the amusement park line wait. Then the next time I had it was when my friend made, as he calls it "Cowboy Pie" because he used beef. Since then, I always wanted to make it... and became curious about what Shepherd Pie was. I tried the recipe from Simple Recipes. It really is easy. And if you are cut for time, semi-home make it. Here, I cut the work by buying the mash potato. It still works, but if you are really all for making it from scratch, follow the recipe from Simple Recipes (as linked in the pervious sentences). I think I've made this dish a good 5 to 6 times now, and each time my family requests for more veggies. I use frozen veggies like peas, carrots, and corn. You can simply find this mix in the freezer section of your supermarket. It came to point where I ended up using a bag and a half of frozen veggies in the dish. Interesting thing is that all that veggies made the dish little moister and had that veggie sweetness. I added some tomato paste for that little hint of tomato acidy. The recipe didn't call for it, but what to do with some leftover tomato paste from Mom's spaghetti sauce?

Little tid-bit: Shepherd Pie uses ground lamb. Cottage Pie (aka: Cowboy Pie) uses ground beef. But both are topped and broiled with mashed potato.

I know it is Summer right now, but it is such a good dish to keep in mind when Autumn and Winter rolls around. My family likes it since I first made it, and it is so filling. Seriously, it is really filling because of the potato. Haha!

Potato and meat... so simple, so good~

Ingredients:

1 pound ground beef (I used 97/3 for a leaner, healthier option)

1 - 2 tub pre-made mashed potato (I've used Country Crocker)

1/2 - 1 bag frozen vegetable mix

1 clove garlic (minced)

1 onion (chopped)

1 tbsp Worcestershire sauce

1/2 cup beef broth (Optional: I used it first, but ended up nixing it)

1 - 2 tbsp tomato paste (optional)

1/2 - 1 tsp fresh cracked pepper

salt (optional / to taste)

How-To:

- Heat mashed potato as directed on package.

- In a large pan, heat with some oil. Brown garlic. Cook onion until translucent.

- Add beef, and cook throughly. Break the ground beef into chunks with your spatula.

- Add frozen veggie mix of your choice.

- Give the pan a good mix.

- Add tomato paste, Worcestershire sauce, and beef broth. Mix well to get the tomato paste dissolved.

- Add some cracked pepper.

- If the meat looks a little dry, add a little more beef broth.

- Sprinkle with salt to taste.

- In a casserole pan, spread the beef-veggie mix into a nice layer. Top with the pre-made mash potato into an fairly even layer. Make little spikes on the potato so when browning in the broiler it looks pretty.

- Turn on the broiler, and place the casserole pan in.

- Make sure you're watching the browning, because some broilers are shallow and can brown foods faster. So watch out. Not all broilers are made the same. I've learned.

That's it! Easy yeah? Hope you guys like it! Good luck and enjoy!!!!!!!!! (^0^)/

Its been a while... Time to spicy things up!

I'm so sorry for not being active for the ENTIRE month of April. I've really been swamped with projects and school papers. But! I do have a recipe that's actually quite good... in fact, it kind of got me through most of the month.

Between studying, work and school... I only have time for sleep and zombifying in front of the TV... which means more sleeping. But if you can make a BIG pot of this and eat it over the week. Yeah, I'm kind of sick of it... but you can really change up this recipe so you won't die of repetitive taste.  I personally added olive slices into it to give it more color and... I like olives. I got the recipe from The Perfect Pantry.

Spicy, meaty, and overall yum. It is spaghetti with a slight Asiany twist to it because the recipe calls for "Chicken" Brand spicy garlic chili sauce... the same makers of Sriracha... instead of the usual tomato-based  sauce. Originally, this dish looks kind of bland... the color of cooked meat with a tinge of red from the garlic sauce. So! I changed it up by adding a can of pre-sliced black olives, and changing the pasta shape to a mini (piccolini) faralle shaped pasta. It is cuter I think. I've been meaning to add a small can of chopped or diced tomato... fresh is nice, but sometimes you just don't have the time to dice tomatoes. Semi-homemade guys... it is your friend when time is too tight for cooking.

Eww... my phone's camera failed this time... please excuse it's failedness.

Ingredients:

1/2 - 1 box of piccolini farfalle or any type of pasta you like

1 pound lean ground beef (I used 93/7 for an extra healthier option)

1 clove garlic, minced

1/2 - 1 onion, diced

1 pack white button mushrooms, sliced.

6 tbsp soy sauce

4 tbsp oyster sauce

2 tbsp garlic chili sauce

salt (optional)

green onion, sliced for garnish (optional)

How-To:

- Boil pasta as directed on the box in a big pot of water. Remember to salt the water!

- In a pan or wok, add a touch of oil and brown garlic to make the oil fragrant, and cook onion until translucent. 

- Add ground beef, and cook throughly!

- Add mushroom.

- Cook until everything is throughly cooked through, the pan will be filled with a bit of water from the mushrooms and onion releasing their liquids, so don't freak out! Its good and tasty water. XD

- Add the soy sauce, oyster sauce, and garlic chili sauce into pan. Stir to mix. Add as much or little garlic chili sauce to your own liking. Don't be afraid to adjust to your own taste.

- If using canned sliced olives, open can and drain olives before cooking beef. Add it to the pan after sauce, and mix to incorporate. (Same for if you plan to use canned diced tomatoes.)

- Remember to taste your food! Add salt if it is not savory enough.

- Plate, top with green onions and enjoy!

Like the website is called, this dish really can be made and found in your pantry... all ingredients minus the beef, I mean. Haha! If pre-made at the beginning of the week and in a big batch, it's great for nights you don't want to cook or have no time to cook.

Good luck to you!

Recreating a taste of Taiwan: grilled meat rolls with scallions

Long time no update?

Anyways, I don't know why, but I just wanted to recreate this one little street food I had during my trip to Taiwan last summer. I just remember that it was a wad of meat with scallion wrapped in them and grilled with some sort of sticky sauce. I don't remember much about the dish, aside that it was just good. I wish I could have savored the wad of meat to get the full flavor, but because it was given to me on a tiny stick, freshly taken off and piping hot from the grill, all I could remember was it being scorching hot and sticky from the sauce and juice from the meat. I think I had 2nd degree burns on my tongue, heck... I had 2nd degree burns in my entire mouth. But it was good. Haha.

So now back in the States and about 6 months since returning from Taiwan, I just kind of remembered about it now. So, I decided to recreate the dish. I spent a good 2 tests on this dish. First attempt, I used pork and beef slices, and veggies of choice were enoki mushrooms and scallions. Then I made a sacha-based sauce. The scallions wrapped with pork, enoki wrapped with beef, smeared with the sauce, and griddle seared. My family wasn't so fond of the sauce, the beef dried out too easily due to cooking it too long, so it didn't pass. The pork on the other hand made the grades, but the sauce held it back a little.

Second attempt, I decided to keep the pork slices and the scallions, but used lamb instead of beef, and skipped the enokis. Then, I reattempt at a new sauce. This time, I used a hoisen-based sauce. I used both Hoisen and TianMien Sauce. What's the difference? Hoisen is sweet but has a more fruity note, and TianMien is also sweet but has a more salty note. I can't stress it enough after failing to make the sauce twice in one experiment setting. THERE IS A DIFFERENCE IN BRAND, especially when it comes to hoisen. I do not recommend to use Lee Kim Kee for this sauce. Don't get me wrong, I use this brand of hoisen too, but for my rice crepe rolls/noodles only. Lee Kim Kee's hoisen is sweet, but it has this tangy, salty taste to it. The brand I used (and my mother swears by it) is this brand call "Koon Chun". My family has been using it for years, and is considered very good because you can taste the plum/fruit in the sauce, which gives it that fruity and natural sweetiness. Anyways, this time, my mom had to take part in this, because even she was stumped at how to make the sauce good. I give her props for making the sauce without even knowing how the original sauce is like. Heck, I don't even remember the original sauce too well either. XD But after rolling each slice of pork with scallions, every slice of lamb with scallions, basting and cooking them, my family was a little more pleased this time. The pork rolls were good, but the lamb was the biggest crowd pleaser.

I personally think that this dish can use some more experimenting, some more tweaking, but for now my family is pretty pleased with it. I admit, the taste may not be authentically like how it should be in Taiwan, but it sure does look almost like it. Overall, it is simple and delicious. So, here I share it with you guys.

This is yet another phone pic, and this is the pork with scallion rolls from the first experiment. The second didn't make it for its close up.

Ingredients:

1 - 2 pkg thin sliced or sukiyaki pork, lamb or beef

2 - 3 (or more) bunch scallions, chopped into about 3 inch sections.

Sauce:

½ - 1 tsp of sacha paste （沙茶醬）

1 tbsp Taiwanese hoisen sauce “tian mien jang” （甜麵醬）

2 tsp Chinese hoisen sauce （海鮮醬）

2/5 cup water

How-To:

- If meat slices are frozen, do thaw it out completely.

- Wash, chop off the root of the scallions, and chop the scallions into 3 inch pieces.

- In a bowl, add the sacha paste, TianMien paste, and hoisen paste. Mix. Then add enough water to thin out the sauce. Set aside.

- Once meat is thawed out, take a slice of meat, a few sprigs of scallions, and roll. Repeat this until you've finished rolling all the ingredients. (Point!: Don't make the roll too thick, or cooking will take longer. You may skewer each roll onto a bamboo skewer for BBQing, or use a regular toothpicks to skewer to hold the rolls together when cooking. It keeps the rolls from coming unrolled when cooking.)

- Heat up a griddle (or a large pan or small wired grill), lightly oil the surface, place each meat rolls on the heated surface to cook.

- Cook one side of the roll lightly, baste each roll with the hoisen-based sauce, flip and baste again. Cook until golden brown. (Point!: If using pork slices, make sure to cook throughly!)

- Once golden brown, remove from heat, plate it, and serve.

I really do find this recipe easy. 2 main ingredients (meat and scallions), and a simple sauce. Like my first experiment, you can try using enoki mushrooms, or you can try using chives, thinly sliced bell peppers, etc. But so far, my family highly recommends the scallion lamb rolls. Something about lamb and scallions is just a really good pairing. As for the sauce, if you like it to be spicy, by all means, add your favorite spicy chili paste into it. If you're too lazy, pre-made teriyaki sauce is good too. Warning, thawing the "meat-icles" will cause bloody water to appear, but thawing the meat will make it easier to roll. Bottom-line: Just keep clean, and wash your hands with soap and water after making your meat rolls. 

Hope you guys enjoy this one! (^-^)