Savoury Mushroom Salisbury Steaks...

Ahh... the humble hand-formed meat patties making a splash at the dinner table with its sumptuous gravy sauce and juicy mushrooms... comfort perfect for a weeknight dinner with the classic sides of potatoes and simple salad. Get an instant flavour boost with just onion soup mix in both the patties and gravy!

Salisbury steak was prescribed as the diet antidote for health and nutrition back in the Civil War times by creator American physician James Henry Salisbury (1823-1905). He was a devoted advocate of shredding all food to make it more digestible, recommending hamburger be eaten three times a day along with drinking cups of hot water, especially for soldiers who were suffering from "camp" digestive issues. The term Salisbury steak was first recorded in 1897 but became popular during World War I when patriotic Americans wanted an alternative for the German word hamburger, which was created in the city of Hamburg, Germany.

Here was Dr. Salisbury’s recipe: "Eat the muscle pulp of lean beef made into cakes and broiled. This pulp should be as free as possible from connective or glue tissue, fat and cartilage. The pulp should not be pressed too firmly together before broiling, or it will taste livery. Simply press it sufficiently to hold it together. Make the cakes from half an inch to an inch thick. Broil slowly and moderately well over a fire free from blaze and smoke. When cooked, put it on a hot plate and season to taste with butter, pepper, salt; also use either Worcestershire or Halford sauce, mustard, horseradish or lemon juice on the meat if desired."

Aside from being an early contributor to the low-carb diet philosophy, I think we can all agree Salisbury steak has its delicious merits especially coupled with mushrooms drenched in savoury gravy. Take the dish up a notch by trying it with a mixture of wild mushrooms available to you such as oysters, chanterelles and shiitakes.

Savoury Mushroom Salisbury Steaks
Makes 6 Patties

For the patties:
1-1/2 lb. lean ground beef
1 egg
2 cloves garlic, minced
1 medium onion, finely chopped
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 package (40 g) of onion soup mix
1/2 cup dry bread crumbs

For the sauce:
1 lb. white or cremini mushrooms, sliced
1/4 cup butter
1 Tbsp. flour
1 cup beef stock or 1 cup water with 1 Tbsp. beef bouillon seasoning
1/2 cup red or white wine, dry
1/4 package (40 g) of onion soup mix
1/4 cup ketchup
1 tsp. Dijon mustard
2 tsp. Worcestershire sauce
salt and pepper to taste
4 whole sprigs fresh thyme, or leaves plucked
water as you need

Buy meat in bulk to save money. Freeze leftovers.

In a large bowl, combine all meat patty ingredients well, adding bread crumbs last.

Use a disposable glove to make mixing well a cinch!

Add the breadcrumbs last. Mix well.

Shape into 6 oval patties. Refrigerate for at least half an hour to firm and flavours to meld.

I used 2lbs. meat to make 8 patties.

Looks imperfectly perfect to me! A large heart amongst the 'shrooms- how could this be anything but love and joy?

Serving with baked potatoes, prick potatoes (I use thicker skin russet for baking) all over with a fork or skewer, rub generously with olive or avocado oil and sea salt. Bake in preheated 425F oven for 50 to 60 minutes until skin is crispy and baked through (wooden skewer should pierce through nicely for doneness).

Heat 1 Tbsp. oil in medium hot fry pan or skillet and cook four minutes each side or until nicely brown. Remove patties onto paper-lined towel to drain and set aside. Drain excess oil from pan or skillet.

In the same skillet, sauté mushrooms in butter for a few minutes then stir in flour. 

Add beef stock, wine and stir until mixture comes to a boil. Stir or whisk in remaining ingredients and simmer for a few minutes.

Add beef patties to the skillet and continue to simmer for 15 to 20 minutes spooning sauce over meat patties occasionally. Add some water if sauce seems too dry.

This is done when meat is cooked and sauce has thickened down. Serve hot!

Niiiiice 🔥!

Mashed potatoes are always a hit with saucy "steak" like these, but steamed or baked potato are just as good to save some time on the mashing. Add a simple side green salad and you've got a delectable meal for the family!

If you like Salisbury steak give my Japanese Hambagu in Creamy Mushroom and Teriyaki Hamburg Steak a taste for an Asian twist.

My kids have been enjoying since babies 🤤!

How about throwing it in a bun (for a saucy Salisbury Steak Burger) and serve it with your favourite toppings? See my next post for more burger inspirations from around the world...

Photo Credit: BestRecipeBox.com

Full Recipe:

Savoury Mushroom Salisbury Steaks
Makes 6 Patties

For the patties:
1-1/2 lb. lean ground beef
1 egg
2 cloves garlic, minced
1 medium onion, finely chopped
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 package (40 g) of onion soup mix
1/2 cup dry bread crumbs

For the sauce:
1 lb. white or cremini mushrooms, sliced
1/4 cup butter
1 Tbsp. flour
1 cup beef stock or 1 cup water with 1 Tbsp. beef bouillon seasoning
1/2 cup red or white wine, dry
1/4 package (40 g) of onion soup mix
1/4 cup ketchup
1 tsp. Dijon mustard
2 tsp. Worcestershire sauce
salt and pepper to taste
4 whole sprigs fresh thyme, or leaves plucked
water as you need

In a large bowl, combine all meat patty ingredients well, adding bread crumbs last.

Shape into 6 oval patties. Refrigerate for at least half an hour to firm and flavours to meld.

Heat 1 Tbsp. oil in medium hot fry pan or skillet and cook four minutes each side or until nicely brown. Remove patties onto paper-lined towel to drain and set aside. Drain excess oil from pan or skillet.

In the same skillet, sauté mushrooms in butter for a few minutes then stir in flour. 

Add beef stock, wine and stir until mixture comes to a boil. Stir or whisk in remaining ingredients and simmer for a few minutes.

Add beef patties to the skillet and continue to simmer for 15 to 20 minutes spooning sauce over meat patties occasionally. Add some water if sauce seems too dry.

This is done when meat is cooked and sauce has thickened down. Serve hot.

Japanese Korokke (Potato Croquettes)...

Happy Friday with cheap and cheerful Japanese korokke! 🌸.

Potato Croquettes, or “Korokke” is a tasty beloved 🇯🇵 street eats that is deep fried with a panko-crust filled with a mashed potato, filling. Today, I made a popular version with add-ins of minced beef, carrot and onions. Korokke is one of those bento box compartment favourites, that Japanese home cooks love to pack for their kids lunch (handheld goodness)- popular with the working too!

The key is a golden crunchy shell yielding to a super fluffy potato filling! I've made croquettes with beef curry trading potatoes with cooked rice (scroll down below). Shaped into pucks or cylinders these are sure to be a hit with your family and friends!

Japanese Potato Croquettes (Korokke)
Makes 15 

5 to 6 medium starchy potatoes, about 1 lb.
1/2 lb. ground beef
1 medium onion, finely diced
1 medium carrot, finely diced
1 Tbsp. butter
Salt and ground pepper to taste
3 Tbsp. milk
Oil for deep frying

Coating:
1  egg, beaten
3  Tbsp. water
1  Tbsp. kewpie mayonnaise
4  Tbsp. flour
2  cups  of Japanese panko bread crumbs

Score the potatoes with an X on both sides (this will open up the skins while boiling to make it easy for peeling). Cook the potatoes in boiling water for about 20 to 25 mins. until soft. A skewer that can pierce through its centre means the potato is cooked.

Heat butter in a skillet over medium-high heat and add the onions, then beef and carrots to cook for five minutes until cooked through. Season with salt and pepper. Set aside.

Strain the water from the potatoes, peel them, place back in the pot and shake them around to rough up the outsides a little and mash until smooth. Add milk, mash and season with salt and pepper.

Add the cooked beef mixture to the mashed potato and combine well. Let cool and firm up for easy handling.

Divide the mix into 15 equal palm-sized flat ovals.

Use disposable gloves to make it less messy.

Combine the egg, water, mayonnaise, and flour in a small bowl to make the batter. Note: this can be messy. Use one hand for wet handling and the other for dry.

Coat each patty with batter, then place into the panko crumbs. Pat evenly to coat.

Can get messy! But so worth it!

Heat deep frying oil in a pot until it reaches around 350°F. Oil is ready when a skewer inserted in it has bubbles shooting up its side. Fry each patty until golden brown and crispy. Now they are croquettes! Place on rack with paper-lined tray underneath to rest.

Nice crunchy crust!

My kids love this handheld snack/lunch!

Crunchy outside...

Soft and fluffy inside...

So beautiful!

I like to serve the croquettes with a side of finely shredded cabbage.

Eat on its own or dress it up with Japanese thick worcestershire sauce, kewpie mayo and a sprinkle of chopped green onions. Oishi!

You can shape croquettes into pucks or cylinders. Check out my recipe for curry beef rice korokke swapping mashed potatoes for cooked rice.

Japanese Curry Beef Rice Croquettes

Full Recipe:

Japanese Potato Croquettes (Korokke)
Makes 15 

5 to 6 medium starchy potatoes, about 1 lb.
1/2 lb. ground beef
1 medium onion, finely diced
1 medium carrot, finely diced
1 Tbsp. butter
Salt and ground pepper to taste
3 Tbsp. milk
Oil for deep frying

Coating:
1  egg, beaten
3  Tbsp. water
1  Tbsp. kewpie mayonnaise
4  Tbsp. flour
2  cups  of Japanese panko bread crumbs

Score the potatoes with an X on both sides (this will open up the skins while boiling to make it easy for peeling). Cook the potatoes in boiling water for about 20 to 25 mins. until soft. A skewer that can pierce through its centre means the potato is cooked.

Heat butter in a skillet over medium-high heat and add the onions, then beef and carrots to cook for five minutes until cooked through. Season with salt and pepper. Set aside.

Strain the water from the potatoes, peel them, place back in the pot and shake them around to rough up the outsides a little and mash until smooth. Add milk, mash and season with salt and pepper.

Add the cooked beef mixture to the mashed potato and combine well. Let cool and firm up for easy handling.

Divide the mix into 15 equal palm-sized flat ovals.

Combine the egg, water, mayonnaise, and flour in a small bowl to make the batter. Note: this can be messy. Use one hand for wet handling and the other for dry.

Coat each patty with batter, then place into the panko crumbs. Pat evenly to coat.

Heat deep frying oil in a pot until it reaches around 350°F. Oil is ready when a skewer inserted in it has bubbles shooting up its side. Fry each patty until golden brown and crispy. Now they are croquettes! Place on rack with paper-lined tray underneath to rest.

Serve croquettes with salad leaves or any side dish of your choice.

Easy Chinese Chicken Congee...

Congee "jook" for breakfast. For lunch. For dinner. For midnight snack too. This resonates true in a Chinese household. It's the ultimate comfort porridge for any time but especially when you're under then weather with a weary head and off taste buds. When the body simply craves uncomplicated nourishment, it soothes like nothing else. You can cook it plain with just rice and water to serve alongside a few salty side dishes or concoct a variety of porridges by adding meat, vegetables, mushrooms, herbs or eggs. I've always loved the classic flavour combo of pork, salted duck eggs and a thousand year old black eggs. But to make it really simple, I am going to show you how with just chicken legs so you can be on your way to making your very own chicken congee.

You want homemade congee that is glossy with a thick viscous texture for heartiness and oomph. The secret is to use three varieties of rice for their unique textures. Glutinous or sweet rice gives the porridge the stickiness texture (1 part); Jasmine medium grain rice gives the porridge “volume” (2 parts); Japanese or Korean short grain rice gives the porridge the shiny and glossy texture (1 part).

Easy Chicken Congee
Serves 6

1-1/2 lbs. bone-in chicken legs (skinned, cut into thigh and drumsticks (about 3), rubbed with salt and white pepper in fridge for one hour)
2 slices ginger
1 green onion, cut into 2-inch pieces
2 cups rice (1/2 cup glutinous / 1 cup jasmine /1/2 cup short grain rice), rinsed
12 cups water
Salt to taste

After rinsing rise, soak the rice with water to cover for one hour if you have the time. If you don’t, don't bother and skip this step.
Soaking rice speeds up the cooking by kick-starting the absorption of water.

Marinating skinless chicken pieces with salt and white pepper for at least one hour in fridge.

Bring a pot of water to a boil with a tsp. of salt, ginger and onions. Add the chicken pieces. Bring the water back to a boil and cook on medium heat, uncovered. 15 mins. later, add drained rice, stir and continue to cook for 45 mins (total one hour). Stir, pot bottom up every 15 minutes to ensure it doesn't stick.

Cook's NOTE: Add 1/2 cup of water during the last 15 mins. Of cooking if the congee is too thick. Add more water to get the desired consistency. 

Remove chicken at the end of cooking time; shred the tender chicken off the bones with two forks. Return to pot and mix with congee. Season to taste. Serve hot.

At the table, set ground white pepper, salt, sesame oil, sliced green onions, cilantro, shredded ginger and preserved spicy radish as classic garnishes to jazz up your congee.

Here, I have spicy chicken gizzards and lotus root as sides too.

Oh and don't forget those dual fried dough crullers pronounced as Yau Tiew in Cantonese (meaning oil sticks) which are a must companion! Dunk the stick to eat or slice into thin pieces for a crunchy topping. You can pick this up at your Asian supermarket in the bakery or hot table section, especially if that counter is a dim sum one. Just pop it in the oven to warm up.

Always a welcomed hearty pot in our house!

Jook time! 

Full Recipe: 

Easy Chicken Congee
Serves 6

1-1/2 lbs. bone-in chicken legs (skinned, cut into thigh and drumsticks (about 3), rubbed with salt and white pepper in fridge for one hour)
2 slices ginger
1 green onion, cut into 2-inch pieces
2 cups rice (1/2 cup glutinous /1 cup jasmine /1/2 cup short grain rice), rinsed
12 cups water
Salt to taste

After rinsing rise, soak the rice with water to cover for one hour if you have the time. If you don’t, don't bother and skip this step.
Soaking rice speeds up the cooking by kick-starting the absorption of water.

Bring a pot of water to a boil with a tsp. of salt, ginger and onions. Add the chicken pieces. Bring the water back to a boil and cook on medium heat, uncovered. 15 mins. later, add drained rice, stir and continue to cook for 45 mins (total one hour). Stir, pot bottom up every 15 minutes to ensure it doesn't stick.

Remove chicken at the end of cooking time; shred the tender chicken off the bones with two forks. Return to pot and mix with congee. Season to taste. Serve hot.

Cook's NOTE: Add 1/2 cup of water during the last 15 mins. Of cooking if the congee is too thick. Add more water to get the desired consistency. 

Chicken Drumsticks- Chinese Steamed and Taiwanese Fried...

Hi friends... Happy April! If you have been following me on instagram, you will see that yesterday I made a fluffy egg soufflé omelet to welcome Easter April. It still needs a bit more work (I tested it twice), and will be happy to blog post on Easter weekend if I'm satisfied :). For now, let's talk chicken 🐔... Chicken is the most popular eaten meat. There's never ending ways to cook it and I find we are always looking for new recipes to try as we get stuck in the rut of cooking it the same way over and over again. I cook with all cuts but prefer bone-in pieces (chicken legs, chicken drumsticks, whole) for that deep flavour and they're always cheaper than boneless. Save $ by buying bone-in, cut off the meat and reserve the bones, freeze sealed for soup stock or sauce-making for handy use later.

My boys are getting bigger, hungrier. When one package of 10 chicken drumsticks🍗 used to feed us five, I need to double up now to take care of dinner business. I prefer to make extra when it comes to meat, which is helpful for a creative with leftovers the next day. Last night, I offered two Asian inspirations- classic Chinese steamed with green onions and ginger oil, and Taiwanese fried "popcorn-style" with Thai basil! This shows the duality in Yin and Yang foods ☯️ - yin is seen more fresh and neutral as with steam preparations, and deep-fried is strongly yang- more invigorating and warming. Both equally loved over here. Sharing in hopes to inspire something new to jazz up your chicken meal repertoire... 

Steamed and Fried Chicken Drumsticks- Yin and Yang ☯️

Chicken purchased on two different occasions- top frozen and pulled out to thaw for use. Depending on store sales, I've picked up drumsticks as low as $0.99/lb. usually at Asian supermarkets. Even so $15 for 21 drumsticks feeding five is so much cheaper than take-out.

Chicken Marination: salt and pepper for steamed; fermented beancurd, oyster sauce, Chinese cooking wine. chopped garlic and salt and white pepper for fried "popcorn-style".

For the steamed chicken: place chicken on a heat-proof dish set over a rack in a large pot or skillet with water underneath. Covered, steam on medium-high for 30 minutes or until chicken is thoroughly cooked. I love the natural essence liquid released by the chicken during steaming. I highly recommend using this deliciousness to cook your rice in. Reserve the chicken juice, keep the chicken covered with foil, placed in the oven set at warming. Use your convention oven to do that. 

Delicious natural chicken essence from steaming.

Wash your rice and rinse until clear. Pour in the reserved chicken juice. Cook your rice as you do- it will turn out fluffy and unbelievably tasty 😊!

Make chicken essence-infused rice!

For the green onions and ginger oil, chop two green onions, finely chop 1-inch knob of peeled ginger; place into a small bowl with a few dashes of salt. Heat up 1/4 cup oil in skillet or pot until smoking hot and carefully pour over the onion mixture. Listen to that sizzle as it slightly cooks the ingredients! This is so delicious served over chicken especially simple steamed or poached.

The chicken essence is also super to flavour and cook Chinese greens. Here I am sautéing snow pea leaves.

Onto the second chicken dish- Taiwanese deep-fried "popcorn-style". This is probably the most recognized and delectable popular street food from Taiwan making head waves in the west. Meat is marinated and deep-fried, with the tender morsels sprinkled liberally with salt and five spice powder once out of the hot oil served along fried Thai basil leaves. 

Chicken drumsticks is my take on the actual bite-size thigh pieces- it was making the classic earlier this week (sooo gooood) that inspired me to make it again. I couldn't get to the store but I had drumsticks on hand so why not do my own variation minding a longer frying time?

Last night's duo Chinese chicken meal balanced with greens.

Having more time on my hands, I landed on an amazing youtube recipe that made a better popcorn chicken version than I had. It uses pungent-fragrant fermented bean curd in the marinade, and mixed with oyster sauce, Chinese cooking wine, garlic and white pepper, it blew me and my family out of the water.... 🌬🌊. Soooo RiDiCulOusly Diviiiine 😜! Coated with coarse sweet potato starch, then deep-fried twice for golden extra crunch while flavourful tender served along attractive salted crispy wispy fried Thai basil leaves 🌱.

Finished with a sprinkling of five spice powder and salt our taste buds were flying heaven high baby 😇.

Taiwanese Popcorn Chicken with Thai Basil (adapted by Seonkyoung Longest)

Serves 4

1 small cube fermented bean curd 

1 Tbsp. oyster sauce 

1 tsp. shaoxing wine 

1/4 tsp white pepper 

3 cloves garlic

1 lb. boneless skinless chicken thighs, cut into 1” cubes 

or/ 1 lb. bone-in skin-on chicken drumsticks

frying oil 

3/4 cup sweet potato flour or potato starch

Handful Thai basil 

1 tsp. salt 

1/2 tsp. five spice powder (Chinese cinnamon, cloves, star anise, fennel seeds, Szechuan peppercorns)

1/4 tsp. white pepper 

1/4 tsp. paprika or cayenne

Fermented bean curd is made of soybeans, salt, rice wine and sesame oil or vinegar.

Marinate the chicken in a medium bowl with all the ingredients up to oil. Refrigerate at least two hours or overnight (the flavour deepens the longer it melds).

Coat each piece of chicken in potato starch. Shake off excess. 

I had leftover egg so I used it as a egg wash to coat before the flour. Not necessary step.

Add the oil in a saucepan (I like to cook mine in batches, thus using and wasting less oil). Heat over medium-high heat until a wooden skewer inserted in the centre emits bubbles shooting up its sides. 

Working in batches, slowly drop the pieces one at a time into the oil; let fry turning them occasionally with tongs, until crispy and golden all over about two to three minutes (for bite-size pieces), for six to eight minutes for whole drumsticks. Remove the chicken with a slotted spoon and transfer on a rack over top a baking sheet/plate lined with paper towels (this will keep the bottom of chicken from getting soggy). Note: Use a slotted spoon to remove debris to keep oil clean in between frying and to prevent burnt bits.

Extra Crispy TIP: Once chicken are all fried, fry again for another minute! 

To ensure chicken drumsticks are cooked through, place into preheated 350F oven for five minutes. Pierce into one in the thickest part- if juices run clear it is cooked.

When the chicken are all fried, carefully drop in a small bunch of washed and dried Thai basil leaves, close the lid quick and fry for five seconds (BE CAREFUL). Remove with slotted spoon and transfer to rack or on paper towels. Sprinkle the chicken generously with sea/kosher salt and five spice powder, and serve with the fried basil leaves.

This was the actual bite-size popcorn chicken I had the other day that prompted me to make again- but with skin-on chicken drumsticks.

Looks so good right!? 
Believe me it was Diviiiine!

Lemon is optional. Can make the batter soggy if too much.

Love the yu choy greens with oyster sauce and sautéed snow pea leaves with garlic to round things out!

The green onion and ginger oil is good on both styles of chicken- YUM!

Full Recipe:

Taiwanese Popcorn Chicken with Thai Basil (adapted by Seonkyoung Longest)

Serves 4

1 small cube fermented bean curd 

1 Tbsp. oyster sauce 

1 tsp. shaoxing wine 

1/4 tsp white pepper 

3 cloves garlic

1 lb. boneless skinless chicken thighs, cut into 1” cubes 

or/ 1 lb. bone-in skin-on chicken drumsticks

frying oil 

3/4 cup sweet potato flour or potato starch

Handful Thai basil 

1 tsp. salt 

1/2 tsp. five spice powder (Chinese cinnamon, cloves, star anise, fennel seeds, Szechuan peppercorns)

1/4 tsp. white pepper 

1/4 tsp. paprika or cayenne

Marinate the chicken in a medium bowl with all the ingredients up to oil. Refrigerate at least two hours or overnight (flavours deepen the longer it melds).

Coat each piece of chicken in the starch. Shake off excess. 

Add the oil in a saucepan (I like to cook mine in batches, thus using and wasting less oil). Heat over medium-high heat until a wooden skewer inserted in the centre emits bubbles shooting up its sides. 

Working in batches, slowly drop the pieces one at a time into the oil; let fry turning them occasionally with tongs, until crispy and golden all over about two to three minutes (for bite-size pieces), for six to eight minutes for whole drumsticks. Remove the chicken with a slotted spoon and transfer on a rack over top a baking sheet/plate lined with paper towels (this will keep the bottom of chicken from getting soggy). NOTE: Use a slotted spoon to remove debris to keep oil clean in between frying and to prevent burnt bits.

Extra Crispy TIP: Once chicken are all fried, fry again for another minute!

To ensure chicken drumsticks are cooked through, place into preheated 350F oven for five minutes. Pierce into one in the thickest part- if juices run clear it is cooked.

When the chicken are all fried, carefully drop in a small bunch of washed and dried Thai basil leaves, close the lid quick and fry for five seconds (BE CAREFUL). Remove with slotted spoon and transfer to rack or on paper towels. Sprinkle the chicken generously with sea/kosher salt and five spice powder, and serve with the fried basil leaves.