These patties are easy to make and keep well for a week in the fridge. Plum, ripe tomatoes add a shot of sweetness and juiciness to the otherwise dry patties. Turkey or chicken can be used to replace red meat; adjust seasoning to make up for the milder taste.
1 lb ground beef or ground pork
1/4 tsp turmeric
2 tbsp garlic, minced
2 tbsp lemongrass, minced
1/2 cup shallots, minced
2 tbsp ginger, minced
1 tsp salt
1/4 tsp cayenne powder
1/4 cup ripe tomatoes, finely chopped (optional)
Makes 20 small patties, or 12 large patties
Place the meat in a bowl stir in turmeric.
Pound (or use a food processor) to combine the lemongrass, garlic, shallots, ginger, and salt into a rough paste. Add tomatoes and pound to mix well. Add the paste to the meat and mix ingredients well.
Shape the mixture into 1″ balls, flattening gently to form patties.
Add patties into heated oil on medium-high heat. Fry for 1 – 2 minutes in each side till golden.
Tip: Keep ingredients mostly dry before mixing and pounding to prevent patties from being too wet during frying. If it does happen, increase heat to allow liquid to evaporate during frying.
Adapted from Lemon-ginger Patties by Nicholas on Food52
Chai poh 菜脯 is salted radish and a staple in teochew porridge. I had seen a post by Kitchen Tigress on how to many fluffy Chai Poh Omelette (菜脯卵), combining elements of French and Chinese omelettes. Ever since then I have been waiting for an opportunity to try it out. With only 2 tomatoes and 4 eggs in the fridge, nothing defrosted, and dinner-time looming, my chance came. I didn’t add any milk, preferring a more traditional version. I did her advice to start with high heat, reducing to medium and then low as the omelette cooks.
½ handful of chai poh
3 eggs, beaten with pinch of salt and pepper
1 tomato, sliced
2 shallots, chopped finely
1″ ginger, chopped finely
salt/pepper to taste
Rinse chai poh several times in water to remove some of the saltiness. Squeeze dry and remove as much water as possible using paper towels.
Heat up some oil and stir try chai poh to give it a slightly crispy texture, hence you want it as dry as possible. Note that it will never become completely crispy!
After about 30 seconds, add shallots and ginger. Fry till fragrant.
Prepare beaten eggs. Add salt and pepper to taste. Go easy on the salt as chai poh is already salty.
On high heat, add beaten eggs. Swirl eggs around pan evenly. It should form solid whites quickly around the edges. Lower to medium heat after about 5 seconds.
Allow eggs to cook. Spread eggs around if necessary to keep it even.
Flip or fold the omelette, depending on your preference, and cook till done.
Garnish with spring onions.