One of the Chinese New Year goodies I love to eat is mini spring rolls filled with bits of pork, chicken, or shrimp floss. They are the crispiest munchies for the festivities and my nieces love making them as they always have so much fun assembling, rolling, frying, and then eating the mini spring rolls. I am happy that my contributor Siew Loon volunteered to share her recipe. The best time to make them is now so they remain crunchy for the New Year. Enjoy!
It is 2 weeks before the we usher in the year of the Dragon. I have been busy with spring cleaning and also listing out the goodies which I would like to bake. As usual the demand for Pineapple Tarts, Butter Cookies, Peanut Cookies and Mini SpringRolls top the list. MiniSpringRolls have always been a very popular savoury snack as it is light and crispy.
I have always liked the mini spring rolls with chicken or pork floss filling as it is tasty and easy to do. Of course you can wrap it with any filling of your choice like Dried Prawn Cili (Sambal Heh Bee) or ground peanuts if you like it to be a sweet snack. This is an easy to do snack and eat it fresh. Do not keep too long as it will lose its crispiness.
I have wanted to make sausage rolls for the longest time. I spotted the sausage rolls recipe on both Food-4Tots and also Christine’s Recipes and added it to my to-bake list…finally, I found the time to bake these goodies.
This sausage roll is probably more Asian than western baking. If I am not mistaken, it’s probably a Cantonese creation. If you go to dim sum restaurants or Chinese bakery shops, you will most likely find them, though I have also seen them at Japanese bakery shops. In any case, sausage rolls are quite a treat as I love sausages.
I followed the recipe on Food-4Tots but for the wrapping, I chose the easier method on Christine’s Recipe (please click on the link to see the step-by-step picture guide). The end result was these cute and gorgeous looking sausage rolls that I just couldn’t stop eating.
November 1st, 2010 | JapaneseRecipes, Sponsorship | 1 Comment
This is the second installment of Mizkan, Bringing Flavor to Life campaign on Rasa Malaysia. (Please check out the Salmon TeriyakiRecipe and the Mizkan landing page.) The featured recipe today is Japanese beef rolls and enoki mushroom with Ponzu sauce.
One of the defining characteristics of Japanese cuisine is its emphasis on visual presentation, and this recipe delivers just that. This is often my go-to recipe whenever I have a party, or whenever I wish to impress my guests. These beef rolls are best served as an appetizer as your guests take in sips of wine and mingle around. They certainly have that WOW factor and absolutely delicious…
This beef roll recipe is inspired by the popular beef tataki, or sliced seared beef prepared using the tataki cooking technique. Traditionally, tataki-style beef are prepared using a Japanese mesh grill tray over charcoal fire, with only the surface of the beef cooked. Then, the meat is plunged into a bowl of cold water to stop the beef from cooking. For my beef roll recipe, I adapted and simplified the cooking method so everyone can attempt it easily at home. I prefer my beef cooked so I used a non-stick pan and seared the beef until slightly charred on the surface.
Two of the most important components of this recipe is the marinade and the serving sauce. For the marinade, I used Mizkan (Bonito Flavored) Soup Base and Mizkan HONTERI Mirin Seasoning, and for the serving, I drizzled the beef rolls with Mizkan AJIPON® Ponzu Citrus Seasoned Soy Sauce. I especially love the Ponzu sauce as it adds a citrusy flavor to the beef rolls and complements the taste beautifully.
Ponzu has become more common due to the increased popularity of Japanese cuisine. Nowadays, you can easily find Ponzu at regular grocery stores here in the United States. There are many brands of Ponzu available, but Mizkan AJIPON® Ponzu is the best, in all honesty. I am saying this not because I am working with Mizkan, but because I have another bottle of Ponzu by another Japanese manufacturer in my pantry. After a side-by-side taste test, Mizkan AJIPON® Ponzu is a clear winner.
Do try out this Japanese beef rolls recipe. It’s really quite a treat.
Japanese BeefRolls with Ponzu
Makes about 12 rolls
Ingredients:
12 oz beef flap meat or flank steak
6 oz enokimushrooms, ends trimmed
1 teaspoon butter
Oil, for pan-searing
1/2 tablespoon white and black sesame seeds, optional
1/2 cup Mizkan AJIPON® Ponzu Citrus Seasoned Soy Sauce
Method:
Slice the beef (across the grain) thinly to 3-inch by 5-inch pieces.
Marinate the beef slices with Mizkan (Bonito Flavored) Soup Base, Mizkan HONTERI Mirin Seasoning and sake for an hour.
Heat up the butter in a non-stick pan over medium heat. Add the enoki mushrooms to the pan and cook for about 1 minute or until they are just done. (Do not overcook the enoki mushrooms, they should remain somewhat crunchy.)
Heat up the pan over medium heat. Grease the pan with some oil. Pan-sear the beef slices until both surfaces are slightly charred. Remove the beef from the heat.
In a serving dish, roll the beef with some enoki mushrooms and secure it with a toothpick. Drizzle some Mizkan AJIPON® Ponzu Citrus Seasoned Soy Sauce over the beef roll and topped with some sesame seeds. Serve immediately.
