Hand minced beef patty clay pot rice

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Moms being moms, they go into their momentary fit of pique over usual blameable issues (because I left my mobile on silent and she couldn’t get to me last Sunday). Now, at almost 36, I still don’t grasps why moms always annoy the hell out of you by calling you on the mobile at midnight to see if you are home on a school night (Of course, I am home, where will she expect me to be?) or the thousands of times she urgently rings to check in because something happened in the news on the other continent (Can you imagine the big question mark floating over my head?!).

Maybe only when one truly become mom then I’ll understand this natural annoyance-wracking phenomenon. Cutting the story short, she got anxious, then I got rude and she ended up getting angry.

So, this weekend, to make up. I spent a whole afternoon listening and agreeing to her complaints (Hey, I am just being the good girl here). I prompted a massage treat for her.  After 10 mins, I heard her whizzing away in blissful sleep next door. Her frustration soothes away with each painful-then-sour-then-sweet pressure. Yeah, she is tired worrying over us.

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I know it’s weird, but throughout the massage I thought of how the rhythmic acupuncture kneading had in common with making bouncy meat patties – the slapping of the minced meat against the metal mixing bowl to make it tender and bouncy,  that is marinated overnight, sitting in the fridge, getting ready for tonight’s clay pot rice after the massage session – I think both are kind of stress relieving! Can you relate meat patties and massage? Ok, maybe not.

Hand minced beef patty clay pot rice
Serves two starving person
300g Sirloin steak (if you prefer something low fat, you can try flank steak)
1 tablespoon oyster sauce
1 tablespoon dark sauce
1 teaspoon of light soy sauce
1 teaspoon of Worcestershire sauce
1 garlic minced
1 tablespoon of ginger juice
1 teaspoon sesame oil
1 teaspoon sugar
1 tablespoon Chinese wine (Shaoxing wine)
Pinch of white pepper
1.5 tablespoon corn starch
1.5 cup jasmine rice
3 cups water

Flavoured Soy Sauce
3 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablepoon water
1.5 tablespoon sugar
1 tablespoon oil (shhh… I’ve used lard here)
– Bring everything to boil and set aside.

Start with mincing the beef, hacking it with a chopper that’s the best way. If your kitchen possess two chopper, all the better. Mix all the ingredients in a big big mixing bowl. Wash your hands, grab the patty and slam it to the side of the bowl. For however long until you’ve vent out the anger (at some point you might want to put your bosses face as the imaginary target to get your stamina going). You want to achieve a bouncy texture to the patty. 15 mins. Let the patty sit in the fridge for at least 2 hours preferably overnight.

Wash your rice till the water comes clear. Drain and pour it onto a clay pot. Pat the patty over the rice and add 3 cups of water.

Start with a boil, then cover the lid and bring it down to a low heat. Low heat keeps the kernel intact. After 15 minutes (take a peak if you are not sure if the rice is cooked). Pour the flavoured soy sauce at the side of the lid letting the sauce to flour down. Continue cooking for another 5 minutes. You want to achieve a slight charr at the bottom of the clay pot which give it’s distinctive flavour.

Crack a raw egg over and sauce steaming hot. At the table, break the meat patty and stir thoroughly, adding more flavoured soy sauce if required when serving.

Till next post, SS.

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