If you haven’t heard, I’m holding my 1st International Giveaway. Come by some time!
I haven’t gone to many buffet meals in my life, much less when I was a kid. But I could remember that in the very few childhood experiences I had with the buffet spread, my favourite part was always the dessert. More specifically the ice cream freezer. No-brainer, right?
For an 8 year old, free-flow ice cream is almost like heaven! My parents rarely bought us ice cream and so when we first discovered that buffets allowed us to go back for 2, 3, 5, 8 helpings of ice cream… ah, the bliss. Each time, though, I’d go and look for mint chocolate chip ice cream. I can have a whole tubful of that stuff and still want more.
Mint has always a favourite flavour for my brother and I. Hubs think it belongs to toothpaste. So does my mom. Despite that, we can never resist mint in desserts. When my brother makes brownies, he would be tempted to add a couple drops of mint flavouring in. In my mind, mint was always associated with sweet treats. Preferably with chocolate.
Imagine my surprise when I first saw mint served with something savoury in the form of pho at a Vietnamese restaurant (by the way, we never returned to that particular restaurant because they charged us RM35++ for a bowl of plain pho). It seemed quirky to me initially. And then I realized that many types of my favourite Indian cuisine contains pounded mint leaves in their spice paste. Like coriander and celery, mint takes on a whole new personality when cooked. I love it!
It was only relatively recent that I began incorporate mint into more savoury dishes. I still have my dear friend’s mint chicken rice recipe to try. Definitely will be posted up here when my experimentation succeeds. Because I was gravely missing the flavours of pho but wanted to make something really quick with the few items I had ready in the fridge, I made this Mint Coriander Beef Scramble. Super quick yet very very flavourful!
Just as the scramble is done, chopped mint leaves are stirred in. I wanted to keep the colour and crunch. Also.. hubs don’t really prefer mint in his so as you can see, the one on the right is mine and the one on the left is his! Mine contains mint and his more coriander.
I had leftovers in some toast. They make very good sandwiches… cold.
“Enter into His gates with thanksgiving, and into His courts with praise: be thankful unto Him, and bless His name.” (Psalm 100:4)
- 10.5 oz or 300 gms Minced Beef
- 1 Egg
- 1 Salted Duck Egg
- ½ cup chopped Mint leaves
- ½ cup chopped Coriander leaves & stalk
- 1 Red Chilli, deseeded & thinly sliced
- 2 cloves Garlic, minced
- 2 Shallots, thinly sliced
- pinch of Ground Black Pepper
- 1 tbsp Vegetable Oil
- Crack both eggs into a bowl and break up the salted egg yolk with your fingers or with a fork. Beat the eggs up & set aside.
- In a skillet, heat up oil on MED HIGH heat until very hot. Brown beef until there is no more pink.
- Toss in sliced shallots. Saute in beef oil & juices until translucent, about 1-2 minutes.
- Add minced garlic and stir for about 10-15 seconds.
- Scatter in red chilli slices, chopped coriander leaves & stalk and black pepper. Stir until evenly mixed.
- Pour in egg mixture. Let it set a little, about 20 seconds. Stir everything around constantly until broken up into small pieces and leave to fully cook. This should take about 2 minutes.
- Just before turning off the heat, toss in chopped mint leaves. Mix thoroughly and dish out immediately.
- Really good served with rice or with bread. Also delicious as topping for noodles.