Stamppot
Stamppot - traditional Dutch winter fare
Not much to add. Instead of boerenkool (English: kale or borecole) you can use other green winter vegetables.
Saturday, October 13, 2012
Wednesday, October 10, 2012
Seng Dubu (두부)
Tofu (dubu, 두부) dish in Korean restaurant Damso in Amstelveen. Address: Dorpsstraat 88 1182 JG Amstelveen, Netherlands. The name is seng dubu. I'm not sure, but it seems 'seng' just means 'fresh'.
Use firm tofu, not silken tofu. Serve the tofu warm, heat in liquid or microwave.
Spicy dressing made of: spring onion, sesame seeds, a little sesame oil, plenty Korean soy sauce: gook-kanjang (국간장), black pepper, Korean chilli flakes and fresh chilli. Cut, mix and drizzle over warm tofu.
Interesting side dish: Brussels sprout Korean style. Quite unique!
Korean BBQ: bulgogi (불고기). The lettuce was the wrong shape (eikenbladsla, shaped like the leaf of a northern red oak), so it was very difficult to make a nice wrap.
Patbingsu (팥빙수): summer dessert: shaved ice, milk and sweet azuki beans. Mix well before eating.
Use firm tofu, not silken tofu. Serve the tofu warm, heat in liquid or microwave.
Spicy dressing made of: spring onion, sesame seeds, a little sesame oil, plenty Korean soy sauce: gook-kanjang (국간장), black pepper, Korean chilli flakes and fresh chilli. Cut, mix and drizzle over warm tofu.
Interesting side dish: Brussels sprout Korean style. Quite unique!
Korean BBQ: bulgogi (불고기). The lettuce was the wrong shape (eikenbladsla, shaped like the leaf of a northern red oak), so it was very difficult to make a nice wrap.
Patbingsu (팥빙수): summer dessert: shaved ice, milk and sweet azuki beans. Mix well before eating.
Sunday, September 30, 2012
Pork Kimchi Stew (돼지고기 김치찌개)
http://www.youtube.com/watch?v=A_DurSjMUHE
2 Generous Cups Well Fermented Kimchi (1 lb),
2 Cups Water, ½ Pack Tofu, ¼ Cup Kimchi Broth,
½ Cup Green Onions, 1 Tbsp Hot Pepper Powder,
⅛ Cup Red Hot Pepper (Optional),
½ Tbsp Sesame Oil, ½ Tbsp Cooking Oil,
1 tsp Minced Garlic, ¼ tsp Salt
Pork Ingredients
1 Cup Pork (½ lb), 1 tsp Minced Garlic,
1 tsp Cooking Wine (Optional), 2 Pinches Salt,
2 Pinches Black Pepper
2 Generous Cups Well Fermented Kimchi (1 lb),
2 Cups Water, ½ Pack Tofu, ¼ Cup Kimchi Broth,
½ Cup Green Onions, 1 Tbsp Hot Pepper Powder,
⅛ Cup Red Hot Pepper (Optional),
½ Tbsp Sesame Oil, ½ Tbsp Cooking Oil,
1 tsp Minced Garlic, ¼ tsp Salt
Pork Ingredients
1 Cup Pork (½ lb), 1 tsp Minced Garlic,
1 tsp Cooking Wine (Optional), 2 Pinches Salt,
2 Pinches Black Pepper
Saturday, September 22, 2012
Rhubarb Crumble
A rhubarb crumble consists of two parts: the filling and the crumble.
Below quantities are for 4 people. I used half for the crumble as shown in the photographs and the other half the next day.
The crumble is easy. Combine 200 grams of flower, 120 grams of butter, 120 grams of sugar and a pinch of salt. Mix until the crumble resembles sand.
For the filling I used 400 gram rhubarb (in season till late summer) cut in one centimetre chunks. Mix with sugar (I used 100 gram sugar but only added the sugar which stuck to the rhubarb (approx. half was left). Rhubarb has a tart taste but if you use too much sugar the dish becomes too sweet. Add a couple of spoons of flower, vanilla and 1/8 teaspoon freshly ground cardamom. Mix well.
Spoon into a buttered baking dish.
Spread crumble over the dish.
Bake in the oven for one hour at 180 degrees Celsius. Check after 45 minutes in case the oven is too hot. The rhubarb crumble is best served with vanilla ice.
Made in my old gas oven without a grill.
Below quantities are for 4 people. I used half for the crumble as shown in the photographs and the other half the next day.
The crumble is easy. Combine 200 grams of flower, 120 grams of butter, 120 grams of sugar and a pinch of salt. Mix until the crumble resembles sand.
For the filling I used 400 gram rhubarb (in season till late summer) cut in one centimetre chunks. Mix with sugar (I used 100 gram sugar but only added the sugar which stuck to the rhubarb (approx. half was left). Rhubarb has a tart taste but if you use too much sugar the dish becomes too sweet. Add a couple of spoons of flower, vanilla and 1/8 teaspoon freshly ground cardamom. Mix well.
Spoon into a buttered baking dish.
Spread crumble over the dish.
Bake in the oven for one hour at 180 degrees Celsius. Check after 45 minutes in case the oven is too hot. The rhubarb crumble is best served with vanilla ice.
Made in my old gas oven without a grill.
Chicken & Chicory in Marsala Sauce
Heat a frying pan with olive oil.
Season chicken breast with skin on with salt and black pepper. It's pretty hard to find chicken breast with skin. I went for plain chicken breast and gasped when two breasts cost 11 euro's at the farmers market. Luckily, they were very tasty indeed.
Fry chicken (skin down) and chicory in hot oil until brown. This should be done on high fire.
Turn chicken and chicory, add crushed garlic and sprig of thyme, a generous splash of marsala and 150 ml chicken stock.
Add butter and simmer for 10 minutes.
Serve with bread.
Season chicken breast with skin on with salt and black pepper. It's pretty hard to find chicken breast with skin. I went for plain chicken breast and gasped when two breasts cost 11 euro's at the farmers market. Luckily, they were very tasty indeed.
Fry chicken (skin down) and chicory in hot oil until brown. This should be done on high fire.
Turn chicken and chicory, add crushed garlic and sprig of thyme, a generous splash of marsala and 150 ml chicken stock.
Add butter and simmer for 10 minutes.
Serve with bread.
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