Homemade Beef Sandwich

Homemade Beef Sandwich

This is my all-time favourite sandwich. 

In weekdays I tend to buy the bread from supermarket. But for the special occasion, I'd like to bake my own bread for an wow presentation.

 I will attach the recipe of this bread in this blog, in case some of you are interested in bakery. Welcome to give a try. I'm sure it will be the perfect match with any sandwich stuffing.

Bread Recipe ( for 6 serve)

Ingredients

500g bread flour

2 Tbsp dry yeast

1 Teaspoon baking soda

6 Tbsp cooking oil

250g warm water

Method:

1. Put all the ingredients in the bread maker, let the paste rise to double size. 
2. Equally divide the paste in to 6, shape each one into a ball.
3. Use the paste roller to roll those ball to the 20mm thickness bread paste.
4. Bake the bread paste for 5mins each side in a dry and clean flat pan on low heat.
5. Before finish cook all the paste, turn on the oven on 50 degrees.
6. Check both side of the bread until it golden brown. 
7. Put the bread in the oven for 15 mins, it helps the texture more crispy.

Stuffing Beef Recipe

Ingredients

Part 1

2 Tbsp cooking oil

1 sliced onion

2 sliced garlic

3 pieces of ginger slice

2 sliced chills

Part 2

400g sliced beef
half bottle of beer

2 Tbsp grounded cumin seeds

1 Tbsp salt

Method:

1. Hot the fry pan with the oil on high heat.
2. Put all the part 1 ingredients in the pan, and stir it till the onion translucent. ( keep on high heat )
3. Put the beef in the pan, quickly stir until the meat is half way cooked.
4. Pour the beer on the meat, then let the meat absorb the flavour of the beer. 
5. When the beer evaporated, put the salt and grounded cumin seeds in the pan, then give it one last quick stir. 
6. Turn off the heat.

Tips

The stuffing could be served with some fine sliced lettuce and tomato. Add this recipe to your lunch or picnic menu, you will be surprised how popular this sandwich could be. 

This is my highly recommendation.

Braised Beef

Braised Beef

Cooked by Joanna Wu

Photographed by Joanna Wu

Recipe

Prep time 15 mins

Cook time 3 hours

Ingredients

1 kg beef shoulder

5 slices of ginger

1/3 spring onion

4 Tbsp soy sauce

4 Tbsp dark soy sauce

1 Teaspoon Balsamic vinegar

1 Tbsp salt

2 Tbsp suger

4 Tbsp Chinese five spices powder

2 bay leaves

Sauce

4 Tbsp Balsamic vinegar

1 crushed garlic

Method

1. Wash the meat first, and then boil it for 10 mins, and wash it again.
2. Put all the ingredients and the meat in a stew bowl, and cover it with hot water.
3. Low heat cook for 3 hours, until the meat gets soft.
4. Soak the meat in the stew bowl overnight.
5. Take the meat out of the soup, put in the refrigerator for couple of hours. It could tighten the texture of the meat, make it easy for cut in shape.
6. Serve with the sauce and garnish.

Tips

This dish is an entree, could be served as the topping of grilled bread, the crunchy texture will be the perfect match with the soft and tender meat.

It also could be served with any vegetable salad, drizzle bit sesame oil to add the exotic flavour.

Sweet Tea Time (Not a recipe)

Sweet Tea Time

I don't have the recipe of it, cause I bought the rolls from the super market. Instead of eating them, I decided to have some fun time first. I am so in love with this pink background, gives me a kinda romantic and sweet feeling. Such a girly photo, enjoy the Sweet Tea Time. 

Szechwan Cold Chicken

Szechwan Cold Chicken 

Cooked by Joanna Wu

Photographed by Joanna Wu

Recipe

Prep time: 15 mins

Cook time: 5 mins

Ingredients

4 Boneless chicken drums (with skin)

1/2 Spring onion

4 Slices of ginger

Hot water

Icy water

Kitchen papers

1 Tbsp hot chili oil

1 Teaspoon roasted white sesame seeds

3 Coriander leaves

Sauce

2 Tbsp sugar

1 and half Tbsp aged red wine vinegar

1 Tbsp Japanese soy sauce

1 Tbsp ground red pepper

1 Tbsp ground white pepper

1 Teaspoon salt
4 Tbsp chicken stock

Method

1. Pour the hot water in the bowl with the chicken drums, the spring onion and the ginger slices. Cover with a glass lid. Boil it for 5 mins and then turn the heat off. Leave the chicken drums in the bowl for another 10 mins. (This could keeps the tenderness of the chicken meat.)
2. Take out the chicken meat and place in the icy water straight away. It may needs to change the water several times. Make sure the meat is totally cool down. ( It helps the texture of the chicken skin more wetly crunchy.)
3. Use the kitchen papers to dry out the extra water of the meat. Then put the skin side up and to cut in 1cm thickness slice. This step needs a super sharp knife, otherwise the skin and the meat will be loosen up.
4. Pour the sauce on the sliced chicken meat. 
5. Drizzle the chili oil on top of the dish. Then finish with the roasted sesame seeds and the coriander leaves.

Tips

This dish is an entree, the taste makes a perfect match with the celery and coriander salad. 

Sweet Pork Ribs

Sweet Pork Ribs

Cooked by Joanna Wu

Photographed by Joanna Wu

Recipe

Prep time: 5 mins

Cook time: 15 mins

Ingredients

1 Kg chopped pork ribs

3 Tbsp sugar

2 Tbsp olive oil

2 Tbsp aged red wine vinegar

1 Tbsp Japanese soy sauce

1 Tbsp Chinese five spice powder

1 Tbsp ground white pepper

1 Teaspoon salt

1 Spring onion ( diced )

4 Slices of ginger

Hot water

Method

1. Make the caramel ( Pour the olive oil and sugar in a hot pan) 
2. Once the caramel is done, put the pork ribs in when the caramel is still warm, toss it till every piece cover with the caramel, (make sure turn the heat off at this stage, cause the caramel is too easy to burn.)
3. Wait till the pan gets cold, turn the heat back on and put rest of the ingredients in the pan. 
4. Pour the hot water until it covers the ribs, let it to absorb the flavour. 
5. Turn the heat to the lowest power, cover the pan with a lid for 10 mins, make sure the sauce won't dry out.
6. Turn off the heat till there is 4 Tbsp extracted juicy left, then toss the ribs again.
7. Garnish the finish with the fine chopped spring onion leaves

Tips
This dish could be served either hot or cold, ideal for both main course or finger food.