Asian-Persian Meat Patties

 

When I was in college, I worked as a medical assistant and the secretary in my office made these delicious Persian meat patties for one of our potlucks. I was too shy at the time to ask her for the recipe, so I made my own fusion version.

Ingredients:

1 lb ground beef
1 tbsp ground cumin

1 tbsp garlic salt

1 tbsp onion powder

2 tbsp oyster sauce

1 tsp ground black pepper

2 green onions, sliced

2 cloves of garlic, minced

1 tbsp cooking oil

Combine all of the ingredients except the oil into a bowl. Chopped white onions could also be used in place of or along with the green onions. Mix well. Form small patties approximately 2 1/2 to 3 inches wide and 1/2 to 3/4 inch thick. 

Heat the cooking oil on medium-high heat. Carefully place the meat patties into the pan. Let the meat cook on each side undisturbed. Refrain from constantly flipping the patties, otherwise, they will begin to fall apart. 

After approximately 8-10 minutes of cooking on one side, flip the patty over and cook for another 8-10 minutes. Make sure the meat is cooked all the way through. Lower the heat if the patty starts to burn.

Enjoy with rice and vegetables.

Chicken Adobo: A Filipino Staple

 

Chicken adobo is the perfect marriage between the sweetened saltiness of soy sauce and the pungent sourness of vinegar. It's fitting that the first time I ever tasted adobo, my husband (then boyfriend) cooked it for me. He only knows how to cook a few dishes, mainly variations of rice and eggs, so that should tell you how easy this dish is to prepare.

Ingredients:

Marinade:

1 1/2 lb chicken drummettes

1/4 cup soy sauce

1/4 cup white vinegar

3 cloves of garlic, minced

Cooking:

2 tbsp cooking oil

4 oz mushrooms, sliced

1/2 onions, sliced

3 cloves of garlic, minced

1 tbsp black peppercorns

1 1/2 cups water

2 tbsp brown sugar

1/8 cup soy sauce

1/8 cup white vinegar

3 bay leaves

1 bag of collard greens or kale (l lb)

ground black pepper, to taste

2 green onions, sliced

In a bowl, combine the chicken and the marinade ingredients. Let stand for at least 2 hours or up to 24 hours.

Heat oil in a pan on medium-high heat. Carefully add in the chicken and reserve the marinade for later. Brown the chicken on all sides. Add mushrooms and cook until slightly browned. Add onions and fry for approximately 1 minute. Add garlic and peppercorns and stir for an additional 1 minute. Be careful since the peppercorns may pop. Continually stirring helps to distribute the heat to minimize the popping of the peppercorns and prevent the burning of the garlic. Add in the reserved marinade, water, brown sugar, and bay leaves, along with the additional soy sauce and vinegar. Let the sauce come to a boil.

Reduce the heat and allow the sauce to simmer for approximately 20-25 minutes, stirring occasionally. The sauce will thicken as the water begins to evaporate. You can adjust the flavors to your liking by adding a touch of either soy sauce, vinegar, or sugar.

I like to add in leafy greens such as collard greens or kale. There is something special about the leaves absorbing the salty, savory, sour soup that really elevates this dish for me. I'm also all for combining meat and vegetable dishes into one-pot easy meals. It's a win-win! Don't be afraid to pile the greens. As you stir, the leaves will become limp and you'll be surprised at how much you can fit into the pan. Finish off with ground black pepper and green onions on top.

Serve over rice.

Got Guac!

 

I literally could eat spoonfuls of guacamole. It's so easy to make and I have not found a pre-made alternative that I enjoy as much as the homemade version. 

Ingredients:

1 avocado

2 tbsp red onion, finely diced

2 tbsp cilantro, chopped

1 tbsp cumin

salt and pepper, to taste

Smash the peeled avocado in a bowl with a spoon. I like my guacamole chunky.

Add the onions, cilantro, and cumin. Mix thoroughly. Add salt and pepper.

I ended up adding some cherry tomatoes to mine. Enjoy as a dip or condiment. 

Bulgogi Tacos: A Taste of Asian-Mexican Fusion

 

Bulgogi tacos are equivalent to the "fun" uncle in the family of taco possibilities; they are a good balance of eclecticism and boldness, and they spice up the norm. The sweet savory flavor of bulgogi serves as a nice complement to the creaminess of the guacamole and the tanginess of salsa. Onions and cilantro are staples in both Asian and Mexican cuisine, so bulgogi tacos are a good way to fuse two different flavor sets while still maintaining some commonality.

Ingredients:

1/2 lb cooked bulgogi meat (click here for recipe)

1/4 red onion, finely diced

1/4 bunch of cilantro, chopped

oil spray

8 corn tortillas

guacamole (click here for recipe)

salsa

limes (optional)

Cut the cooked bulgogi meat into small pieces. Set aside in a bowl. Finely dice the red onions and chop up the cilantro. I combined them in the same bowl since I LOVE both ingredients and don't think I can ever have too much.  I used homemade guacamole. You can use store-bought guacamole, but I haven't found one that I really enjoy, so here is a recipe just in case you want to make it.  

Heat up a pan on medium-high heat. Lightly spray or coat with cooking oil. Place the corn tortilla in the pan and brown both sides slightly. Don't cook the tortilla for too long, just soften them, otherwise, they may get hard like a tortilla chip.

Now that all of the ingredients are ready, it's time to do an assembly line. Lay out the tortillas and pile on the meat, onion, cilantro, and guacamole. Top it off with salsa. For this meal, I used store-bought salsa to make things a little easier. You can also squeeze a little lime if you would like.

Bulgogi Meal Prep Ideas

Meal prepping is an art form and I am not the type that is okay with eating the same exact thing for numerous meals. I like making sure that I have variety. Using the same main ingredient in multiple ways tricks my brain into thinking that I'm not missing out. 

Bulgogi is the star of this meal prep set. To get my easy bulgogi recipe, click here. When I am planning, I consider if there is a dish in the set that I prefer to eat hot right off the stove that may not be as good if I had to reheat it. For this meal set, my bulgogi tacos are the logical choice. I don't like having to lug around the condiments or when the corn tortillas get hard, so I had these for dinner and I cooked extra bulgogi for my other meal ideas. For the taco recipe, click here.

 

Pairing bulgogi with rice and vegetables is a no-brainer. Here is the recipe. It's quick and easy! 

If I can find an excuse to use a mason jar, I will. Mason jars are so portable and easy to store. For this mason jar bulgogi salad recipe, click here.

Three different meals with one main ingredient that is easy to whip up. Now, that's a win!

Let's Bulgogi!

Bulgogi is a Korean meat dish, often made with beef. It has a sweet and savory flavor that nicely accompanies rice, a bed of greens, or even corn tortillas and salsa for a fusion flare. For this recipe, I will show you the easiest way to make it using store-bought ingredients that don't sacrifice flavor. Bulgogi is also a good choice for meal prepping, so I will include links below to show other bulgogi-related recipe ideas.

First, let me introduce you to thinly sliced beef brisket--one of the most versatile meats I keep stocked in my freezer. This cut of meat is often used in Korean barbecue or for shabu-shabu (hotpot), but its potential is endless. I've used it for stir fries, curries, sandwiches (think Philly cheese), and tacos, just to name a few. It's my go-to meat if I need a quick thaw and marinate time.

Ingredients:

Brisket 

Bulgogi sauce (see below)

2 tbsp cooking oil

For this recipe I used a pre-made bulgogi sauce that I purchased at Hmart. Most Asian markets carry a version and all of the ones I've tasted have been good. Amazon carries a selection, as well. This recipe is very forgiving, so you don't need to measure out the sauce. Just cover the amount of meat you want to make with enough sauce to coat it. I marinated this batch overnight, but even one hour is fine since the meat is so thin.

Heat 2 tbsp of oil in a pan at medium-high heat. Once hot, place the meat into the pan carefully. Do not put the excess marinade into the pan because your meat will boil instead of brown. Occasionally flip the meat with your spatula to ensure even cooking. 

Since bulgogi can be used for a variety of dishes, it lends nicely to meal prepping. Click here for bulgogi meal prep ideas.

Holy Basil!

Pad kra pao is a flavorful Thai dish that is made with few ingredients, the highlight of which is holy basil (aka Thai basil). Holy basil can be found in most Asian grocery stores, but if you are in a bind, standard Italian basil will work, but holy basil gives more of an authentic flavor. 

Ingredients:

1 lb. ground beef
2 tbsp cooking oil
1/4 yellow medium onion, sliced
1/2 red bell pepper, sliced
3 cloves of garlic, minced
3 tbsp oyster sauce
1 tbsp fish sauce

Heat 1 tbsp of oil in a frying pan on medium-high heat. Add in the ground beef. Break up the beef with your spatula as it's cooking. Depending on the fattiness of your meat, you may want to drain some of the fat. When the meat is mostly brown, add in 2 tbsp of oyster sauce (reserve 1 tbsp for later) and fish sauce. Continue to cook until the meat is browned. Remove from heat and place in a bowl.

In a clean pan, heat 1 tbsp of cooking oil. Once hot, add in the onions and bell peppers. Stir fry for about 2 minutes and then add in the garlic and continue cooking for an additional minute. You do not want to overcook the bell pepper. It should still retain its color and the garlic should not be dark since it will give off a bitter taste.

Add in the cooked beef, holy basil, and the remaining 1 tbsp of oyster sauce. Stir fry for about 1 to 2 minutes until the basil starts becoming limp.

Pad kra pao is best served with white rice and a fried egg. 

Enjoy!

Starting with the Basics: Rice and Eggs