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Monday, June 13, 2011

Now That’s What You Call a Hamburger!

Sin Ming Cookhouse / Bakery / Whatever

What makes a good burger?  That’s a question that is always a talking point between my friends and I.  For me at least; coming from the land down under I must always have a nice slice of beetroot and pineapple in mine; it’s non-negotiable, it’s a given.  The sweetness of the beetroot coupled with the caramelized taste of a seared pineapple.. heaven, there’s no other word!

Here’s the recipe for home made hamburger (including the patty recipe).  I do hope you enjoy making it as much as I do!

Hamburger Patty Ingredients

  • 200g lean mince (or your can mince your own)
  • Pinch of salt
  • 1 cup of Panco breadcrumbs
  • 1 tablespoon of Worcestershire sauce
  • 1 tablespoon of HP sauce
  • Pepper
  • Grated mozzarella cheese
  • Bacon bits
  • 2 eggs
  • Herbs/spices to your taste


  1. Combine mince, salt, pepper, cheese, bacon bits and panco, ensure they are all incorporated well
  2. Add Worcestershire and HP sauces and herbs/spices, kneed mixture with hands
  3. Add beaten eggs and ensure you have a semi sticky consistency
  4. Grab a cupped handful of mixture and roll into a ball tightly packing mixture
  5. Place ball onto grease proof paper and flatten to 1/2 inch thick patty’s
  6. Cover and refrigerate
  7. When time to cook, heat a cast iron skillet / fry pan and lightly coat the surface with olive/grape seed oil until hot
  8. Add sliced onions (optional) and cook until caramelized
  9. Add sliced mushrooms and sear in butter and pepper
  10. Pan fry a strip of streaky bacon until crisp
  11. Add patty and cook 3-4 mins on each side
  12. Remove from skillet and allow to rest
  13. Add pineapple to skillet and cook until brown on each side
  14. In a pot of sugar water poach beetroot (optional if you are using uncanned beetroot)
  15. Remove and slice (optional if you are using uncanned beetroot)


  1. Halve hamburger bun, butter it then roast in oven/grill until warm
  2. Add the following order
    1. Lettuce
    2. Meat Patty
    3. Onions
    4. Mushrooms
    5. Cheese (at this point I pop the semi assembled burger under the griller to melt the cheese)
    6. Bacon
    7. Beetroot
    8. Tomato
    9. Pineapple

Sit back, pour yourself a tall glass of beer and enjoy eating your burger!  You can incorporate other ingredients into your burger such as avocado and pickles if you like, this recipe is just the bare minimum that I usually have in my burgers.

Bon Appétit – Sidney

P.S. Burgers should be eaten with your hands, eating a hamburger with a knife and fork is just not manners Smile

Sunday, June 12, 2011

Kecap <> Ketchup

Sin Ming Bakery / Cookhouse / Whatever

IMG_1443 [1024x768]

Ok I was kinda under the weather; which meant eating bland tasteless food.  By Friday evening (1 day) I had already had enough.  So I decided to cook up a Squid with Kecap Manis & Onion recipe from last months edition of Food and Travel magazine.

For those of you who are wondering whether I spelt Kecap wrongly: kecap manis is a sweet soy sauce, which has a thick, almost syrupy consistency and a pronounced sweet, treacle-like flavor due to generous addition of palm sugar.  It’s predominantly used in Indonesian cooking.

To accompany the squid I also cooked up some Nasi Kunyit.

Squid Ingredients

  • 4 Medium Squid (cleaned)
  • 2 Tablespoons of kecap manis
  • 2 Teaspoons of oil
  • 1 Red onion sliced
  • 1/4 teaspoon of pepper
  • 1 fresh red chili (sliced)


  1. Combine all ingredients and leave to marinate for at least 20 minutes
  2. Over a hot wok/skillet separate onions from marinade and fry until soft
  3. Add remaining squid and marinade
  4. Cover and cook for between 3-5 minutes (depending on the size of your squid)
  5. Add additional water if the sauce becomes too dry

Nasi Kunyit Ingredients

  • 1 teaspoon of turmeric powder
  • 300ml of water
  • 150g of washed rice
  • 1 pinch of salt
  • 3 tablespoons of coconut cream
  • Saffron


  1. Dissolve turmeric in a small amount of water
  2. Cover rice with water
  3. Add turmeric powder, saffron and coconut milk to the rice and mix until everything is combined
  4. Cook for 20 minutes or as per your rice cookers settings until done

To serve dish cook rice to a plate, place squid on top of the rice and drizzle sauce over squid.  Dress dish with sliced chilies and parsley.


And volla you’re done!

Bon Appétit – Sidney


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