25:What is your favorite food? Oooooh man, um, probably chinese food. I just love the flavours that the chinese use in their cooking like hoi sin sauce on a crispy duck pancake or a chinese spare rib or chicken and sweetcorn soup. Yes.
26:What movies could you watch over and over and still love?
The Harry Potter trilogy, the Lord of the Rings movies, pretty much all disney movies… I like movies :)
Nem Nuong with Asian Slaw and Spicy Hoi Sin Sauce Burger.
I love a good juicy burger and shop-bought burgers are certainly the easy option but making your own is
really simple and once you know the basics, you can throw the recipe
It’s always worth making your own burgers as you can control exactly what goes into the meat patties and you customise fillings and seasoning ingredients to your heart’s content.
There is no actual rule of how to make or assemble one’s burger, just as long as it’s juicy, succulent and flavoursome with a good dollop of sauce; the rest is history. After all food is meant to be satisfying and good for the soul.
Nem noung are tasty grilled pork, made out of finely pork mince and is deliciously seasoned with Vietnamese flavours. Mainly cooked on skewers and eaten either on its own, with vermicelli noodle salad or with rice paper rolls with all the necessary herbs, veg and noodles.
Using this favourable Asian grilled skewers, I thought “why not turn them into patties and burger it out” add abit of pickled slaw because they too seem to be an “in thing” these days and BANG.
So when friends gather for a barbeque at mine, this burger recipe is always a hit. The steps may be long as you are making everything from scratch - besides the buns of course.
NEM NUONG PATTIES
500g Pork mince
2 garlic clove , minced
6-8 spring onions (white part only) sliced
1 tbsp fish sauce
1 tbsp sugar
½ tsp salt
1 tbsp freshly ground pepper
4 tsp baking powder
¼ cup water
125ml vegetable oil
1 drop red food coloring or 1 tsp caramel syrup (optional and found in most Asian groceries)
Pound the spring onions and garlic in a mortar and pestle pound to a fine
In a large mixing bowl combine fish sauce, sugar, salt and pepper.
Mix well until the sugar dissolves, add spring onion and garlic paste and stir. Add mixture into pork mince and kneed pork into seasoning.
Combine baking powder and water and stir. Mixture will fluff and foam.
Add drop of food coloring (red) or caramel syrup (this adds a very nice color
to the pork when grilled).
Fold the baking powder into mixture and allow meat to chill for about 30
min to 1 hr or longer. The baking powder adds more bouncier texture
Form a ball shape and using a rolling pin, roll flat to about 3cm thick. Repeat process for all of the mince meat.
Bring a pan, grill or barbecue to medium heat and cook for 8 minutes, turning every 2 minutes.
2 garlic cloves chopped or sliced finely
½ green papaya , peeled and shredded
2 carrots, peeled and shredded
2 shallots, sliced
½ cup white vinegar
4 tbsp raw sugar
1 tsp salt
1 tsp fish sauce (optional)
1 bird’s eye chili (optional)
In a bowl, mix in together vinegar, sugar, fish sauce and salt. Stir until sugar dissolved.
Add in shredded papaya, carrot and sliced shallots.
Combine all ingredients well and set aside for at least 2 or 3 hours. The result should be tart, sweet and salty. Slaw can also be stored in the fridge for months - great with any grilled meat.
2 tbsp hoi sin sauce
1 tsp satay sauce
2 tsp chilli sauce
Combine hoi sin, satay and chilli sauce in a bowl - mix together.
For the burger
1 cucumber, thinly sliced or shaved
chillies, sliced (optional)
Toast or grill buns then lightly spread butter on each slice.
To assemble burgers, place a grilled patty on top of the bottom bun, top
with pickled slaw and shaved cucumber pieces, half a handful of coriander leaves, a generous dollop of sauce and topped with chilli slices (optional).
Add top of bun and serve.
** OPTIONAL: you can also turn this into a slick version of BANH MI **
Some mainstream chain restaurants several years ago thought they were setting a food trend putting lettuce wraps on their menus. This started quite the lettuce wrap craze, it was especially great for the low carb dieters. Lettuce wraps were not new though…the Chinese & Aussies had been eating them for years. There’s few Chinese restaurants in Australia & Hong Kong that you won’t find lettuce…
This time everyone else had their ducks lined up and every last duck had “Alex Konninger” written in bold marker-pen on its forehead. If I didn’t crack this fast, those ducks would be shot, shredded and rolled into pancakes before you could say hoi sin sauce.
Everything’s going rather well for Alex Konninger. He’s drifted his way into a big-money job in a bulge bracket bank, and if he doesn’t…