Hamburger Adventure with Kale and Parsley

So many ways to prepare ground beef.  The most common ones are the old time favorite Hamburger.  But have you tried them with chopped kale and parsley in them?  I've already tried with chopped parsley in the previous blog.  This time I added chopped kale and parsley.  It turned out great.  You can serve them between hamburger buns or serve them next to your favorite rice and thread cut cabbage with TONKATSU sauce.
Enjoy!
Wash the Kale bunch in salt water.  Chop away the first 2 inches of stems.
Chop all the stems to smallest possible sizes and chop leaves fine.
Wash the parsley bunch in salt water.   Swim them around to make sure to wash out loose debris caught in them.
Normally I would use all the stems from the Kale or parsley, but to shorten the time to cook them to tender, either chop them fine or remove the stems (if you wish).
Add chopped vegetables into 1/3 lb of Organic ground beef.
Mix with your favorite salt.  You can add Tajin, cayenne, Chili Flakes, etc.
Add a bit of Vermouth Wine.  Form gently into patties.  Do Not Press tight.
Place in hot skillet.  Cover.

 In a separate skillet, make Kale fried rice.

 Cover the the hamburger and cook one side for 5 min. until bubbly.  Flip

 .

 Cook until your preferred likeness of the burger.  I like mine well done.

 Serve with Rice and thin thread sliced cabbage as posted previously in the blog or serve with your favorite side dish.  The TONKATSU sauce is always good with Hamburger steak like this served with rice.

 

Pecan Chicken with Celery Mustard Green Fried Rice

This is the first time I've ever tested with Mustard Green or prepared one.  The first impression I had was "Bitter!"  I didn't think I could eat it until I decided to mix it with Pecan Chicken with Celery I prepared the night before.  I mixed the two, and voila, the taste of mustard green changed to delectable.
Break pecan pieces
Chopped celery sticks - about 4 stalks
Chopped chicken pieces - 1/4 to 1/2 C
1 bunch Mustard Green, washed in salted water
2 cloves of peeled garlic  or 1 large broken into 2 (doesn't matter, but always stir fry greens with a bit of garlic)
1 to 2 Cups of Cooked Basmati Rice (much less carb than short grains) or your favorite rice.
1/4 C + Organic Avocado Oil or your preferred cooking oil

Skillet with lid

There is no exact amount of pecan or chicken mentioned here.  Just use as much or less the amount you like.  I don't care too much meat in my stir fried vegetables, and I like them in small pieces.
Break Pecans into pieces.

 You can basically follow your own favorite MOU GU GAI PAN recipe or just stir fry with oil, salt.

 Add some liquid - water.  About 1/4 C.  Mix 1/8 C of water with 2 tsp Potato Starch (KATAKURIKO).  Add to the vegetable, medium high heat.  Stir and cook till the starch mixture is totally 'clear'.

 Remove and set aside.
Wash Mustard Green in salted water.

 Cut them into edible size.

 Peel 2 cloves of garlic and add to 'hot' oil  The oil should be 'shimmering' in the skillet.

 Right away add mustard green.  Toss to coat greens in hot cooking oil.
Toss and stir fry for about 1-1/2 min till wilted.  Add precooked Basmati rice.

 Cover.  Add 1/4 C water.  Lower heat to medium low. Cook for 2 min.

 Open the lid and add Pecan chicken with celery.  Stir fry and combine everything.

 Remove from heat and serve.   Serve with anything else you like on the top.

MA CHOU - Polly's Fried Sesame Balls Adventure

So a few years back I tried the recipe in the Chinese Snacks Cookbook I have.  But it didn't turn out very well.  It was, in fact, very dangerous to fry one of this Glutinous rice balls filled with sweet beans.  It keeps on growing and growing when its heated, and might Explode! an burn you, so keep a close eyes on them.  Do NOT leave kitchen while frying these. 
But this time, thanks to YouTube postings, and gaining some understandings on the frying tips, I think I got it.
But first, the recent testing of a floppy gooey tasty rice balls, then, the real nice looking ones below it.

 They started to float and expand.

 It was okay.  But tasted great.  Definitely a problem with the ingredient ratio.

Then, this one is a success!
FILLING:
1 small can of beans of your choice - 6 oz     I used black beans.
1/4 C Sugar
* 1 tsp of filling per ball.

DOUGH - Mix the following ingredients and KNEAD with floured (rice flour) hands.
2/3 C Hot Water
1/2 C Light Brown Sugar
2 Cup Glutinous Rice Flour

for Coating Rice Balls:
1/2 C Sesame Seed

for Frying:
*depending on the size of your frying pot, enough oil to cover rice balls.
Min. 4 Cups  cooking oil - I prefer Avocado Oil.
Fry at 325'F - 350'F for 10 min.        * Constant visual check, please.

Cook a can of black bean over low heat with sugar - mash and cook until the beans are dry.
This step is very important to keep the rice balls from exploding while frying.

 (Double Click on the picture to read text typed on it)

Make sure to enclose the filling completely and round the ball until there is no visible seam.

 

 (Double click on the picture to read the text instruction on sticking sesame seeds to the rice balls)

 Place gently into the oil

 The balls will sink to the bottom when they are raw.  As they start to expand and cooked, they will float to the top.  Keep rotating the balls during frying to keep from touching the bottom of the pan and browning unevenly.

 Remove foam.

 

Caught one expanding unevenly.  Remove it immediately.

 Keep the balls in the oil rolling around and maintain temp.

 6 to 8 min is not long enough for this thickness.  It was still raw.  10 min. is perfect.

 Nice looking MA CHOU

 Now to filter the oil through coffee filter.

When done.  Transfer to bottle.