Friday, March 7, 2014

Kip met kakkerlakken / Sze chuen jar gai

(4 personen)

Ingrediënten:

4 el aardappelmeel
5 g zout
2 tl vijfkruidenpoeder
600 g kippendijen, in kleine stukjes gesneden.

Voor de saus:
2,5 dl kippenbouillon
2 tl suiker
1/2 dl Chinese lichte soja
1 el sesamolie
1 el Chinese zwarte azijn
1/2 dl shaoxing rijstwijn (of medium sherry)
1 tl vijfkruidenpoeder
versgemalen zwarte peper
5-15 gedroogde rawit
4 el arachideolie
6 tenen knoflook (gehakt)
1 volle el geraspte verse gember
6 lenteuitjes (in schuine stukjes).

Recept: Schep het aardappelmeel, zout en vijfkruidenpoeder in een ruime plastic zak. Doe de kip erbij, houd de zak goed dicht en schud om tot alle stukjes met een waasje aardappelmeel zijn bedekt.

Meng in een maatbeker de bouillon, suiker, soja, sesamolie, azijn, shaoxing, vijfkruidenpoeder en zwarte peper.

Verhit 2 eetlepels olie in de wok, bak het vlees (in porties) snel rondom bruin. Houd apart. Verhit de rest van de olie, fruit de rawit, knoflook en gember - de rawit worden heel donker van kleur, vandaar de naam 'kakkerlakken'.

Schenk het sausmengsel in de wok, breng aan de kook en schraap de aanbaksels van de wand van de wok. Doe de kipstukjes in de saus en laat ca. 15 minuten zachtjes garen. Bind de saus indien nodig met wat aangeroerde aardappelmeel en garneer het gerecht voor het opdienen met de lente uitjes.

Source: The complete Asian cookbook (Charmaine Solomon).

Dububuchim-yangnyeomjang 두부부침 양념장

Mix to make yangnyeomjang:

1 clove of minced garlic
1 chopped green onion
1 ts hot Korean pepper flakes (gochugaru 고추가루)
1 ts sugar
1 tbs soy sauce
1 ts sesame oil


Slice firm tofu (optional: coat with flower and salt) and fry in hot oil until light brown.


Spoon yangnyeomjang evenly over the tofu, and sprinkle some roasted sesame seeds over top just before serving.




Thursday, March 6, 2014

Palak paneer

A classic saag from the Punjab region of India.

Ingredients:
350 gram fresh spinach, each person
1 onion (chopped)
2 cloves garlic (minced and chopped)
2 tomatoes, skinned and chopped
paneer
1 tablespoon grated ginger
1 teaspoon cumin seed
4 cardamons
1 cinnamon stick
4 cloves
1/4 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
dried fenugreek leaves

Boil the spinach is some water for a couple of minutes in a open pot. Drain spinach a little and put in blender.


Heat oil or ghee and fry cinnamon stick, cardamon, cloves and cumin seeds until they pop. Count the cardamon and cloves.


Add minced garlic and a chopped onion. Add salt (cooks the onions faster). Fry until the onions are slightly brown and soft. Remove cinnamon stick, cardamon and cloves.



Add 1 tablespoon ginger paste (freshly grated ginger). Add 1/4 teaspoon turmeric powder and chopped tomato (one or two, skinned and chopped). Cook on medium flame until the tomato's and onions are dissolved. You want a smooth sauce. Add 1 teaspoon cumin powder and 1 teaspoon coriander powder. Add crumbled dried fenugreek leaves, chili powder and/or fresh green chili (chopped). Add spinach and simmer for a short time until you see oil drops forming on top.



Add paneer and simmer for a few minutes until the paneer has soaked up the flavour. I have seen people fry the paneer before adding it to the kadai, so I might try that one time.




Serve with chapati or rice.



Tuesday, March 4, 2014

Loetje's Biefstuk

Drie ingrediënten: ossenhaas, Blue Band en zout.

Flink stuk Blue Band verhitten: 25 - 50 gram. 
Gezouten ossenhaas 2 minuten per kant braden. 

Vuur temperen als de boter lijkt te verbranden.

Een scheutje water om de jus te maken.

Ossenhaas 5 minuten laten rusten. 

Jus toevoegen en klaar.


Saturday, February 15, 2014

Fish Pie

For a 26 cm Le Creuset oven dish:

Boil 500 gram cod, smoked haddock, or a combination, in: 200 ml whipped cream, 400 ml milk, onion rings, 2 cloves and bay leaf for about 10 minutes. Because of a miscommunication I ended up with 250 gram cod, it's clearly not enough.



Pour the milk through a sieve and cool the fish.



Flake the fish and layer the bottom of the oven dish with the fish, add two hard boiled eggs (sliced) on top of the fish. At this point boil floury potatoes, about 900 gram.


Make a roux from 50 gram butter and 50 gram flower. Add the milk-mixture.


Simmer the sauce for 10 minutes and add a few tablespoons fresh parsley, finely chopped. Add nutmeg, black pepper and salt.

Add the sauce to the oven dish and let it cool in the fridge.


Mash the potatoes with 100 ml milk and one egg yolk. Add white pepper and salt. Spoon the mashed potatoes on top of the dish and bake in a 200 degrees Celsius oven for 40 minutes.


While waiting, eat some oysters (optional).



Serve with green vegetables.