The case is this: we are heading towards Winter while fellow bloggers in other parts of the world are enjoying Summer and sunshine. You're keeping your jumpers in the wardrobe, while we have to put woolly jumper and snuggly boots.
The lovely Chris of Mele Cotte invites us to dig deeeeep in our freezer to find what to cook or enjoy. I was sure that I have frozen our Summer vegetables, including the corn cobs. I was still quite surprised though to find that I still have a bag of homemade lamb patties in there. Yippiiee!!
So, here's what I did. Since I had thawed them all, I had to cook them straight away. The first four patties I grilled and served with homemade burger buns, slices of cheese and lettuce for lunch. The last four patties I crumbled, and toss them in balls of noodle and ginger coy sum to make Lamb Burger with Ginger Coy Sum Noodle Salad for dinner. We had to have it hot on a hot plate with tapioca crackers as an accompaniment and a bit of fun, to battle the chilly nights. My children were still taking a little bit of rice as their side dish with slices of thin omelette and a sprinkle of cashew nuts. This chilly weather we have had recently has made their appetite doubled the size of their own plates.
Lamb Burger with Ginger Coy Sum Noodle Salad
Noodles: 4 balls of dried egg noodles, cook following the packet instructions. Drain, and toss with 1 tsp sesame oil to prevent them getting sticky.
Patties: 4 lamb patties (beef is alright too), crumbled with a fork to chunky pieces, 2 shallots, finely chopped, 2 cloves garlic, finely chopped, 1 stick of celery leaves, finely chopped, salt and pepper, 2 tsps kecap manis (sweet soy sauce), ¼ cup fresh beef stock (I also had frozen homemade beef stock in ice trays and transferred them into a freezer bag), 1 spring onion, chopped and separate the whites and the green parts, oil for cooking
Heat the oil, cook the chopped shallots and garlic until soft and fragrant, add in the crumbled patties. Cook until the meat is browned. Add in the chopped spring onion (white part). Cook until soft. Add in kecap manis, cook for a further 5 minutes. Pour in the stock and simmer for 5 minutes. Add in the celery leaves, stir well. Check the seasoning. Add in the chopped spring onion (the green part-if you want to make a garnish, put the sliced spring onion in cubes of ice, they'll become wrinkled shortly after they touch the ice). Set aside.
Ginger Coy Sum: 1 bunch of coy sum, steamed and drained, 2cm ginger, finely grated, 2 cloves garlic, finely chopped, 1 tsp hoisin sauce, ¼ tsp sugar, pepper, oil for cooking
Heat the oil, cook the chopped garlic until fragrant. Add in the grated ginger, cook until fragrant (take care the garlic cannot become really dry). Add in the hoisin sauce, sugar, pepper. Correct the seasoning. Remove from the pan, and toss the steamed coy sum well.
Assemble: Put noodles in a large bowl, mix in the meat, combine well. Then toss in the ginger coy sum. Let the sauce mingle. There should be enough soupy broth coming from the cooked meat. Enjoy.
If you have more ideas to cook meat, please send your entry on Cook and Eat Meat event by 16 June 2007 to cookandeatmeat(at)gmail(dot)com.