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Dim Sum

Posted on March 10, 2021 by MMAH Admin

Products to use: Freedown Hills UK Olive Fed Wagyu Mince

  1. Minced meat: just add Chinese rice wine, salt, pepper, sugar, and add a little water which will loosen it when it cooks and will prevent you from getting an overly firm meatball in the middle of the dumpling.
  2. Add chopped spring onion and minced ginger for aroma in the minced meat mixture.
  3. Be adventurous, add any other chopped vegetables that you like, the classical additions are spring onion, ginger, coriander, chilli, bamboo shoots, water chestnuts.

Posted in cooking tips, dim sum, Freedown Food, Meat Me At Home, wagyu mince

Pork Shabu-Shabu Rolls with Yakiniku Sauce

Posted on March 10, 2021 by MMAH Admin


Products to use: MMAH’s Pork Shabu-Shabu / Sukiyaki (500g)

Serves 4-5
Preparation: 5 minutes
Cooking time: 3 minutes

Preparation of the Yakiniku sauce:

Mix all the ingredients below in a pan, bring to a boil and remove from the heat.
Soya sauce: 125ml
Mirin: 75ml
Sugar: 75g
Vinegar: 10ml
Honey: 25g
Chopped garlic: 5g
Sesame oil: 25ml

Preparation of Shabu-Shabu Pork rolls:

MMAH’s Pork Shabu-Shabu / Sukiyaki (500g)
Abalone mushrooms julienne (250g)
White wine (120ml)
Yakiniku sauce (80ml)


  1. Lay two or three slices of pork length-ways and side by side on a flat surface.
  2. Place some of the mushrooms on the pork slices and roll the pork around the mushrooms. 
  3. Place the pork rolls in a baking dish and pour over white wine.
  4. Cook for 3 minutes at 180 degrees, then add the Yakiniku sauce and serve.

Posted in cooking tips, Freedown Food, Meat Me At Home, Pork Shabu Shabu

Char Sui

Posted on March 10, 2021 by MMAH Admin

Products to use: Duke of Berkshire Belly Bone-in

The classical Cantonese recipe for Char Sui has quite a few ingredients. If you do not fancy going to that extent, you can get very good ready-made Char Sui marinades from Chinese supermarkets.

  1. Remove any rib bones and slice the meat into half-inch-thick slices.
  2. Bat out with a rolling pin to tenderise and flatten.
  3. Use a fork and stab holes in the meat so that the marinade can be absorbed more quickly.
  4. Mix with the marinade and leave overnight.
  5. Remove from the marinade and pan-fry until cooked.
  6. When cooked, soak the meat in sugar syrup for 30 minutes before slicing.

Posted in cooking tips, Duke of Berkshire Belly Bone - in, Freedown Food, Meat Me At Home