Daikon Radish and Tomato Soup with Beef Meatballs

A hearty and comforting soup combining the mild sweetness of daikon radish, the tanginess of tomatoes, and juicy beef meatballs. This dish is light yet satisfying, perfect for chilly evenings or a wholesome meal.  

Serve with a side of crusty bread or steamed rice for a complete meal. A drizzle of olive oil or a sprinkle of cheese can enhance the flavors further. 

Ingredients:

For the Meatballs:

- 250g ground beef

- Salt and pepper, to taste

- 1 tablespoon oyster sauce

- 1 tablespoon cornstarch

For the Soup:

- 300g daikon radish

- 10g fresh ginger

- 1-2 tablespoons oil

- 3-4 tomatoes, cut into wedges

- A bunch of fresh basil leaves

- Salt and pepper, to taste

- Water (enough to cover ingredients)

Instructions:

1. Prepare the Meatballs:

   - In a bowl, combine ground beef, salt, pepper, oyster sauce, and cornstarch.

   - Mix well and form small round meatballs. Set aside.

2. Prepare the Vegetables:

   - Peel and cut the daikon radish into bite-sized pieces.

   - Cut the tomatoes into wedges.

   - Slice the ginger thinly.

3. Cook the Soup:

   - Heat a pot over medium heat and add 1-2 tablespoons of oil.

   - Add the daikon radish pieces and fry until golden brown.

   - Add the sliced ginger and sauté briefly until aromatic.

   - Add the tomato wedges and cook until softened.

   - Pour in enough water to cover the ingredients, then season with salt and pepper.

   - Bring the soup to a boil, then reduce the heat and simmer for about 30 minutes, or until the radish is tender.

4. Add the Meatballs:

   - Carefully add the meatballs to the simmering soup.

   - Cook for an additional 10 minutes, or until the meatballs are fully cooked.

5. Finish and Serve:

   - Add the fresh basil leaves and cook for just a few seconds until wilted.

   - Adjust seasoning if needed.

   - Serve hot.

 Tips:

- For extra flavor, you can add a dash of fish sauce or soy sauce to the soup.

- The soup can be garnished with chopped scallions or cilantro for added freshness.

- This soup pairs well with steamed rice for a comforting meal.

Read More

Beef Mince Baked Buns

Based on the recipe for Hujiaobing (Pepper Buns) that I made in the past, I prepared beef mince-filled buns, which turned out super tasty. The juicy beef filling, seasoned with spices and wrapped in a crispy, golden bun, was a delicious twist on the traditional pepper buns.

Ingredients

Buns:

- 270 g bread flour

- 5g instant yeast or active dry yeast

- ½ tsp salt

- 1 tbsp sugar

- 15 g oil

- 170 ml warm water

Filling:

- 280 g ground beef

- 1 tsp ground black pepper

- ½ tsp ground white pepper

- ½ tsp salt

- 2 tbsp soy sauce

- 1 tsp sugar

- 1 tsp sesame oil 

- 60 g green onion, finely chopped

- 60g grated carrot 

Glaze:

- 1 tsp honey + 1 tsp water

Garnish:

- white sesame seeds

Instructions

1. Prepare the Filling:

- In a large mixing bowl, combine all the filling ingredients.

- Cover the bowl and refrigerate until ready to use.

2. Prepare the Dough:

  - In a mixing bowl, whisk together the flour, sugar, salt, and yeast.

  - Add oil and warm water.

  - Use a stand mixer with the dough hook attachment to knead the dough until smooth and not sticky or knead by hand

- Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.

3. Wrapping

- Divide the filling into six equal portions.

- Preheat oven to 200°C.

- Flatten the risen dough to remove air and divide it into six equal pieces. Work with one piece at a time, keeping the rest covered.

- Roll into an oval shape.

- Place one portion of filling in the center of the dough.

- Gather the edges of the dough to pinch and seal. Repeat with remaining dough and filling.

- Place the wrapped buns seam side down on a baking sheet lined with parchment paper.

- Brush the tops of the buns with the honey-water mixture, then gently dip them or sprinkle them with sesame seeds.

4. Baking

- Place the baking sheet in preheated oven. 

- Bake for 20 minutes or until the buns are golden brown and the meat filling is cooked through.

- Remove from the oven and transfer the buns to a cooling rack. Serve warm.

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Taiwanese Beef Noodle Soup - Niu Rou Mian 牛肉麵

Taiwanese Beef Noodle Soup (牛肉麵) is a hearty dish featuring tender chunks of beef simmered in a rich, flavorful broth with aromatic spices like ginger, garlic, and dried chilies. Served with thick wheat noodles and garnished with fresh herbs and pickled vegetables, it's a beloved comfort food in Taiwanese cuisine, perfect for warming up on chilly days.

Ingredients:

For the soup:

- 400-500g beef

- 1 Carrot

- 1/3 Radish

- 2-3 small tomatoes

- 1/2 onion, quartered

- 1 tbsp oil

- 2-3 slices ginger

- 4-5 cloves garlic

- 2 dried chillies

- 1 tbsp sugar

- 2 tbsp doubanjiang (chili bean paste)

- 2 tbsp soy sauce

- 2 tbsp dark soy sauce

- 15ml rice wine

- 2 bay leaves

- 1/2 teaspoon 5 spice powder

- Water

- Additional: Noodles, Bok choy

Instructions

1. Prepare Ingredients: 

- Start by cutting the beef into smaller pieces. 

- Peel and slice the carrot and radish. Cut tomatoes in chunks. Quarter the onion, slice the ginger, and crush the garlic cloves.

2. Sauté Aromatics:

- In a pot or wok, heat the oil over medium-high heat. 

- Add the sliced ginger, crushed garlic, bay leaves and dried chillies (if using). 

Stir-fry for about 1-2 minutes until fragrant.

3. Sear Beef: 

- Add the beef to the pot and stir-fry until it's browned on all sides, approximately 2-3 minutes.

4. Seasoning:

- Add in the sugar, doubanjiang (chili bean paste), 5-spice powder, soy sauce, dark soy sauce, and Shaoxing rice wine. 

- Stir well to coat the beef evenly in the seasoning mix. 

- Cook for about 2 minutes until the sauce starts to bubble and thicken slightly.

5. Add Vegetables and Liquid:

- Toss in the vegetables. 

- Pour in enough water to cover all the ingredients in the pot. Adjust the seasoning according to your taste preference.

6. Simmer:

- Bring the soup to a boil, then reduce the heat to low. 

- Cover the pot and let the soup simmer gently for at least 1 hour, stirring occasionally, or until the beef is tender and the flavors have melded together.

7. Serving:

- While the soup is simmering, cook the noodles and bok choy in a separate pot of boiling water. Drain and set aside.

- Ladle the hot beef and vegetable soup over the noodles. Garnish with chopped green onions if desired. 

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Mala Spicy Beef Stir Fry

Mala Beef Stir-Fry with Mince is a delicious and spicy dish that combines minced beef with the bold flavors of Sichuan peppercorns, known for their numbing heat. “Mala” translates to "numbing and spicy," referring to the distinct flavor profile of this dish. 

Ingredients

- Half onion, chopped

- Spring onion, chopped

- 250g beef mince

- 2 lantern chilies, sliced

- 1 teaspoon Sichuan pepper

- 1 tablespoon light soy sauce

- 1 tablespoon dark soy sauce

- 1 tablespoon brown sugar

Instructions

1. Chop the onion and spring onion. Slice the lantern chilies.

2. Add sesame oil, light and dark soy sauce, brown sugar into beef mince meat. Stir well

3. Heat oil in a wok or skillet over medium-high heat.

4. Add the chopped onion o the skillet. Stir-fry for about 1-2 minutes until they begin to soften.

5. Add Sichuan pepper and chopped chillies, fry until fragrant.

6. Add the beef mince to the skillet. Stir-fry until the beef is browned and cooked through.

7. Once cooked, add the spring onion and stir well.

8. Serve the spicy beef stir-fry hot with steamed rice or noodles.

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