1 lettuce / Iceberg lettuce - wash and drain, then leaves separated
20 to 30g bean vermicelli or rice noodles (optional) - cut into 5 to 6cm lengths.
0.!Preparation step if you are going to add vermicelli:
Heat about 2cm of oil in a skillet to 180℃. Deep the noodles into the hot oil. Fry 1min or until crisp (but not browned). Remove to a paper towel-lined plate to drain excess oil. Break up into shorter vermicelli before use.
1. In a frying-pan, heat 1 tbsp sesame oil. Fry garlic and ginger until fragrant.
2. Add pork and carrot. Cook until meat is no longer pink. Add mushroom and cook for a few minutes.
3. Add the seasoning ingredients and stir occasionally to coat with sauce evenly.
4. Thicken over high heat as you add the dissolved katakuriko/potato starch. And now is also the time to add and mix the deep-fried vermicelli if you are including some.
1. In a bowl, add garlic, ginger, grated pork and ingredient A. Mix well to combine. Set aside.
2. Drain the topinambour and gently pat them dry with a paper towel. On a slice of topinambour, place about 1 tbsp filling from #1 and spread. Cover with another slice of topinambour on top and press down to make a sandwich.
3. Combine 2 eggs with milk. Coat the lotus roots 'sandwich' with katakuriko/potato starch thinly. Dip it in egg mixture, and finally coat it thoroughly with Panko (bread crumbs).
4. Put a tiny amount of panko in the hot oil to check if it is ready. If it sizzles, it's ready! (or stick a chopstick in the oil and see if bubbles start to appear around the chopstick). Remove excess panko from your 'sandwiches' and press them gently. Fry them both sides until browned.
1. In a bowl, add ground pork, chopped onion (drained), and all the ingredient A. Knead well with your hand until the meat mixture becomes sticky.
2. Scoop some of meat mixture and shape into an oval shape patty and place on a plate. Coat with flour, then egg, and panko/bread crumbs. Let rest in the fridge for about 15 mins.
3. Gently place the menchi-katsu into the oil. For the first 1~2min, don’t touch them as they are soft and would break up easily. Turn them and deep-fry until all sides are light brown and crispy or until the juices run clear when pierced with a bamboo skewer.
4. Transfer to a plate lined with paper towels to drain excess oil.
1. In a skillet, heat 1 to 2 tbsp vegetable oil, fry garlic until fragrant. Add onion and pork. Cook until pork is no longer pink, and make sure to separate any meat lumps with the back of your frying spoon.
2. Add all ingredients A to season and cook for a few more minutes until well mixed.
3. Serve over hot steamed rice and decorate with sliced cucumbers all around.
1. In a large pot of salted (1/2 tsp salt) boiling water, cook the beans until just tender, about 4 to 5 minutes. Drain and rinse under cold water. Set aside.
2. In a wok or frying pan, heat 2 tbsp oil and fry garlic, ginger and zha cai. Cook until fragrant. Add leek, PS olive vegetables HK and ground pork (or ground beef), continue to stir-fry until the leek and pork are almost cooked.
3. Add dried chili (optional) and the ingredient "A" to season, cook for about 1 min. Then add green beans, stir for another minute.