This recipe involves loads of squeezing of the rice to make sure it doesn’t fall apart while cooking. Dip your hands in cold water to loosen the grains of rice if desired. I normally cut the beef by hand to make the patties, which gives them a lovely texture and bite. Serves 6. Recipe by Mervyn Phan.
Image 2 of 7 | Image credits:
Ingredients: 6 cups cooked rice; 600g beef flank steak, finely diced; 1 large red onion, finely sliced; 6 garlic cloves, minced; 2 teaspoon salt; 1 tablespoon black pepper; 4 tablespoons olive oil; 1 teaspoon of smoked paprika (or normal sweet paprika will do); ½ cup mirin; 2 tablespoons Japanese soya.
Restaurants and bars all around town have hatched special creations in celebration of Singapore's golden jubilee. From the delicious and thoughtful to the downright tacky and embarrassing, here are 20 essential SG50 indulgences