Pepper Steak with Potatoes

Today dish is a stir fry Chinese Japanese version of pepper steak , recipe was adapted  from http://justonecookbook.com/blog/recipes/pepper-steak-with-potatoes/

I substitute the sliced beef with sliced pork bacon and omit the doubanjiang (don’t have this sauce in my stock) and below is the result.

Pepper Steak with Potatoes

Below please find the copy paste of the Original recipe from justonecookbook

Ingredients:

    • 3 Tbsp. sesame oil
    • 1 russet potato, cut into strips, peeled and cut into strips
    • 1 green bell pepper, discarded seeds and cut into strips
    • Sea salt
    • Freshly ground black pepper
    • 1 pkg sliced beef (“Komagire” or “Shabu Shabu” from Japanese market, or flank steak and sirloin steak would work too), cut into strips
Seasonings
  • 2 Tbsp. oyster sauce
  • 1 Tbsp. cooking sake
  • 2 tsp. soy sauce
  • 1 tsp. doubanjiang
  • ½ tsp. sugar

Instructions:

  1. In a wok, heat 1 ½ Tbsp. sesame oil over medium high heat. Stir fry potatoes first. When they are wilted, add green peppers and stir fry. Sprinkle salt and pepper. When they are cooked, transfer to a plate.
  2. In the same wok, add 1 ½ Tbsp. sesame oil and stir fry the meat.
  3. When the meat changed color, put the potatoes and green peppers back in the wok.
  4. Add seasonings and mix well to coat with the sauce. Serve immediately.

Stir Fry Potatoes with Pork

This is another family’s favorite dish, when mum runs out of idea on what to cook , she will ask me or my brothers and we will always ask for this stir fry potatoes with pork. The pork is not a must sometimes mum will cook this dish with chicken too.

Ingredients :

  • 2 Medium potatoes
  • 100-120 gr of pork fillet (I don’t have pork fillet so I substitute with minced pork)
  • 1/2 table spoon chopped garlic
  • 1 table spoon oyster sauce
  • 2 table spoon sweet soya sauce
  • 3 table spoon of water
  • 1 /2 table spoon corn starch dissolved with  2 table spoon water
  • Pepper to taste
  • Light soya sauce/ pinch of salt to taste

Steps :

  1. Cut the potatoes into about 0.5 cm width and deep fry until almost golden yellow, set aside.
  2. Stir fry garlic until fragrance and then add the meat, stir fry for a while then add the water
  3. Then add osyter sauce, sweet soya sauce, pepper, light soya sauce , stir until all seasoning mix well
  4. Stir in the previously fried potatoes, mix well
  5. Lastly add the cornstarch liquid to get your desired thickness, remove from heat and serve while still warm.

    

    

Notes : When cook with pork fillet or chicken chunks , mum will marinate the meat with some pepper and light soya sauce before stir fry with potatoes. But since I am using minced meat I omit this marinating process.

Rosti

For potato lovers, here’s another recipe which main ingredient is potato.

Ingredients :

3-4 medium size potatoes

salt & pepper

butter

Steps :
1) Steam or boil potatoes until tender, allow to cool, then peel off and discard skins, cover with plastic wrap and refrigerate overnight.

2) Coarsely grate the potatoes, add some pepper and salt.

3) Heat butter on frying pan and when butter sizzling, add the grated potato. Press down gently to form a thin level layer.

4) Cook the rosti over low heat for about 15-20 minutes until potato turn golden brown and crusty.

5) Place a large serving plate over frying pan  and invert rosti into plate.

6) Heat butter in the same pan and slide back the other side of rosti into the pan. Cook for another 15-20 minutes until the underside is also crisp and golden brown.

7) Serve while still hot

   

Notes :

For breakfast : served with eggs and bacon

For lunch : served with salad

Additional condiment : tartar sauce

Indonesian Potato fritters (aka perkedel)

Ingredients : (for 8 pieces)

3 mediums size potatoes

50 gr minced beef

few shallots

a bunch of chopped celery

1 egg ( separate the white and yolk)

1/2 tea spoon nutmeg powder

salt and pepper

chilli  powder (optional)

Cooking oil for frying

Steps :

1) Peel and cut Potatoes into 1 cm thickness , deep fry till golden color, set aside and mashed them till soft.

2) Slice shallots into thin slices and deep fry till golden color

3) Heat 1 teaspoon of butter over medium heat pan, cooked the minced beef until it change the color, add nutmeg powder.

4) Add minced beef, mashed potato , deep fried shallots and celery into a bowl, add egg yolk, salt, pepper ,and chilli, mix well

5) Shaped the potato into round shape or any shape up to your liking.

6) Roll the potato into egg white before deep fry them until golden color.

Sauteed Potatoes

Ingredients :

2-3 medium potatoes

2 strips bacon (for vegetarian recipe, take out bacon)

1 onion (chopped into small pieces)

2 spring onion (finely chopped)

2 clove garlic (finely chopped)

2 clove shallot (finely chopped)

salt

pepper

Steps :

1) Peel and cut potatoes into cubes and boil the potatoes for 5 minutes, drain and dry on kitchen towel.

2) Cut bacon into small pieces, heat the oil on frying pan and add bacon, onion, spring onion. Cook until bacon crisp to perfection.

3) Add the potato and gently tossed over low heat, add salt, pepper ,garlic , shallot ,wait till garlic and shallot turn golden brown

4) Increase the heat to higher temperature to crisp the potato (up to your liking) , however remember to ensure that onion, garlic and shallot are not burned.

Baked potato with bacon

Ingredients :

2 medium size potatoes

2 strips of fresh bacon

Olive oil

salt and pepper

fresh/dried parsley

Steps :

1) Cut potatoes into small chunks, place into microwave proof dish and microwave for 5 minutes

2) Cut bacon into smaller pieces.

3) Heat frying pan and cook bacon slowly to render some of the fat.

4) Remove potato from microwave, add bacon, salt, pepper, parsley, also the fat rendered from the cooked bacon on steps 3.

5) Tossed  until all ingredients mix well.

6) Baked the potato in oven for about 15 minutes until the color turn golden brown.

Potato Salad Croquette

As the fans of Japanese manga and anime… I always read and hear a lot about Japanese style croquette…

And upon my trip to Japan in 2010 while waiting for the train from Tokyo to Osaka, I spotted the croquette stalls in one of the train station (I forgot which station).

Remembering that one should have at least bento box and snack when taking journey with shinkansen (bullet train) , I hurriedly went to the stalls and bought 2 pieces (the basic croquette and something with shrimp) . They were freshly fried and warm, with the brown sauce…taste really good.

In my country, we do have a croquette too but it is a bit different from the Japanese style, probably due to the types of the breadcrumbs and the spices. I will share more about  it in separate post.

In this post, I would like to share the experience of making potato salad croquette from my left overs salad (which I cook yesterday).

Ingredients :

– Potato salad (Click here for the previous Japanese potato salad recipe)

– Flour

– Breadcrumbs

– Eggs (beaten)

Steps :

1) Shape the potato salad into oval shape (or any shape to your liking)

2) Cover the shaped salad with flour, dip into beaten eggs

3) Roll on the breadcrumbs

4) Deep fry until the color turn gold and crispy

5) Drain excess oil on paper towels

6) Serve with chili sauce or tonkatsu sauce (brown sauce that you can buy at the supermarket)

Japanese potato salad

I always love potato… and cool Japanese potato salad is one among many ways to enjoy potato.

It is simple to make and definitely refreshing with its light creamy flavor

Ingredients :

– 3 to 4 medium potatoes , scrubbed.

– 1 small carrot

– 1 small cucumber

– 3 eggs

– salt & pepper (you may add some Parmesan cheese as your liking)

– Japanese mayonnaise

Steps :

1) Boil the potatoes with their skins until tender (you can poke a fork or skewer though one to test the tenderness)

2) Boil the carrot unpeeled in the same pot.

3) Boil the eggs until hard boiled (you can put everything in the same pot)

4) While waiting for the potatoes, prepare the cucumber , take out the seeds and slice thinly, sprinkle with little of salt, squeeze and set a side to get rid of the juices.

5) Take out the carrot from pot, peel while still hot and slice in small pieces, sprinkle with a little of salt, squeeze and set a side.

6) Peel the potatoes while still hot, cut into 2 and smash it while still hot , it is up to you liking to decide if you want a soft and finely smashed and leave few chunks for textures. Toss with a little salt and pepper, set aside and leave to cool.

7) Peel the hard boiled eggs and chop finely (you may set a side some portion in slices and garnish the potato salad if you like)

8) When potatoes , carrot, cucumber has cooled to room temperature, mix everything in salad bowl, mix in mayonnaise, add in chopped boiled eggs, mix well.

9) Cool in the refrigerator and after a while ( about 1 hr).

10 ) Garnish as your liking and enjoy 🙂

Note : You may also add few sliced ham into the potato salad if you like.

And if you have any left overs, you can try the potato salad recipe in separate post.