Food to my taste
AND HOW TO COOK IT
all my secrets
CHICKEN DUMPLING HOT POT
Hot pot dishes have endless variations, as all its different components can be varied in a variety of ways.
This variant is a good introduction to these dishes, as you can buy ready-made dumplings in Asian stores, if you want to avoid the hassle of making your own. The rest of the dish consists largely of vegetables, broth and spices, as well as soft or medium tofu - and if you are new to the mysterious world of tofu, this is also an ideal dish to try it for the first time.
For the soup:
1 l chicken broth (homemade, ready-made, or prepared from stock / dice)
3-4 garlic cloves, chopped
3 to 4 tablespoons gochugaru , Korean pepper flakes (if you do not want it spicy, you can skip it)
For the rest of the hot pot:
1 larger peeled, halved and sliced onion, or 1 small package of bean sprouts
250 g napa cabbage or other type of cabbage, cut into biye size pieces
1 small zucchini, sliced into crescent slices
1 bunch of green onions, divided lengthwise and then into 5 cm long pieces
1 pack of enokis mushrooms or a handful of any of your other favorite mushrooms
1 soft or medium tofu, sliced 1 cm thick
1 large bundle of tong ho (shungiku, wreath) or any other green leafy vegetable such as chard, spinach or pea sprouts
Spread the onion or bean sprouts on the bottom of a tractor pan or large frying pan. Arrange the vegetables in piles side by side in the pan, add the tofu and finally fill a corner with dumplings.
In a bowl, mix together garlic, gochugaru, fish sauce, soy sauce, ginger and plum extract. Mix it with half the amount of chicken broth and pour into the pan. Pour the rest of the chicken broth into the pan and cover with a lid.
This hot pot is usually served at the dinner table and eaten while it is simmering. So if you have a portable gas stove, feel free to place it on the dining table and let it boil during the meal! It's so much more fun, and you can add the ingredients you want more of while it's consumed! (Of course you have to wait until it boils again if you want more dumplings, though, but that's how you do with this dish.)
Bring to the boil over medium-high heat and when it starts to simmer, then raise the heat to high and cook until done. Cook for about 5 minutes or until dumplings are completely cooked and vegetables soften. It's ready to eat! Enjoy!
1 dl olive oil
2-3 sliced garlic cloves
1 pot of basil
ev. mayonnaise for decoration
Slice the aubergines lengthwise into about 1/2 cm thick slices. salt, pepper, sprinkle on the garlic slices, brush with olive oil on both sides and bake in the oven at 200 c for about 25-30 minutes or until golden. Decorate with coarsely chopped basil.
CHICKEN UDON STIR-FRY NOODLES
Quick, easy to make and a very tasty noodle dish - this recipe is one of my new favorite dishes. From start to finish, this dish can be cooked within half an hour, so it fits perfectly on a weekday evening as well as at a possible flash visit by friends!
(By the way, Bulgogi means "fire meat" in Korean. The word refers to a super-popular meat dish in Korea, Japan and China. The thinly sliced and marinated meat - usually beef or pork - is grilled or fried quickly, as the name also suggests.)
(for two people)
350 g shredded chicken thigh fillets
5 pressed garlic cloves
1 teaspoon grated fresh ginger
3 tablespoons Japanese soy sauce
1 tablespoon Korean plum syrup ("maesilaek", can be replaced with maple syrup or honey)
2 tablespoons mirin (or 1 tablespoon sugar)
1 + 1 tablespoon sesame oil (when frying and when serving)
freshly ground black pepper, to taste
1 small yellow onion, halved, sliced
200 g napa cabbage, shredded
3 green onions
2 packets of ready-made udon noodles
2 tbsp oil
1-2 tablespoons roasted sesame seeds
Peel onions, garlic, green onions, green cabbage and ginger. Chop or squeeze the garlic, grate the ginger, slice the green onions finely, shred the napa cabbage, slice the chicken fillets thinly.
Heat a large frying pan, fry the onion with the oil until it starts to turn brown. Add the chicken, garlic, ginger, soy sauce, mirin, plum syrup, 1 tablespoon sesame oil, pepper. Stir until the chicken is almost done cooking.
Add the white part of the green onion and the salad bowl, stirring until the cabbage wilts. Add the udon noodles, loosen them gently and stir until the noodles are soft and soak up the sauce. Serve with a little sesame oil, sesame seeds and the green part of the green onion as a garnish! If you have more kimchi, you get a really tasty combo!
STEAM DUMPLINGS WITH TARO CHIPS
A quick dish for a weekday when you do not have time to think about cooking while on the go - lucky if you happen to have steam dumplings in the freezer and some taro, potato or sweet potato tubers in the fridge. You do not have to invent the wheel every day ...
It's hardly a recipe, but it still is.
1 kg bread flour
2 teaspoons dry yeast
40 g sugar
1 tablespoon honey
15 g or 1 tablespoon barley syrup
30 g sourdough
465 g of warm water
12 ml of oil
2 teaspoons salt
4 l of water
60 ml honey (or bread syrup, or raw sugar, or muscovado sugar)
For decoration: sesame seeds, black sesame seeds, poppy seeds, whole cumin, coarse salt
Mix the ingredients for the dough with a food processor and knead for 7-8 minutes, or by hand, on an unmoulded surface for 12-15 minutes. It will be a fairly dry dough.
Cover the dough with a damp towel, leave to rise for 45-60 minutes.
Preheat the oven to 235ºC.
Just before you shape the dough, in a wider saucepan, boil water and dissolve the honey in it.
Divide the dough into about 100 g pieces and form about 16 cm long rolls on an unmoulded surface, and knead together its ends so you get a ring.
Drop the shaped bagel on a floured surface and cover while you shape more.
Carefully boil the bagel in the honey water for 3-5 minutes - do not overfill the saucepan.
After cooking, add them to a grill and then dip them in sesame seeds or any other decoration you prefer.
Place them on a baking sheet covered with parchment paper.
Bake for 15 minutes or until done, feel free to turn 2-3 times during the process.
REFRESHING COLD BEET SOUP
1 kg of beets
1 tablespoon sugar
1 teaspoon salt
1 tablespoon lemon juice or vinegar
3 dl sour cream
1 bunch dill
3-4 green onions
a few cloves of garlic
rye sourdough bread
Boil the beets in well-salted water for about 1 hour, until they become softer when sampled. Remove from the heat, rinse with cold water until the water is lukewarm, gently massage the peel off the beets under water, polish with a paring knife if necessary.
Allow to cool slightly and grate with a coarse grater. Pour on about 1 l of water, season with salt, sugar, pepper and lemon juice and cook for a few minutes.
Allow to cool again, when cold enough, set in the fridge for a few hours.
Serve with a large dollop of sour cream, diced cucumber, sliced green onion, chopped dill, finely chopped raw garlic and a slice of rich rye sourdough bread.
PUMPKIN SOUP WITH CROUTONS AND KALE CHIPS
1 kg pumpkin (preferably butternut squash or uchiki kuri / hokkaido pumpkin, but if it is not sweet, I recommend adding 1 small orange sweet potato)
600 g potatoes
2 larger carrots
3 dl heavy cream
3 dl water
1 tablespoon tomato puree
2-3 tablespoons ketchup
1 tablespoon maizena + about 2-3 tablespoons water
1-2 vegetable broth cubes
pepper to taste
Halve the pumpkin. scoop out the seed housing with a spoon and bake it with the cut side down in a baking paper-covered oven dish at 200 C for about 1 hour. Allow to cool, remove the peel. Peel and slice carrots, potatoes, if necessary. sweet potato. Boil in broth and cream until soft, then add the pumpkin flesh, season with ketchup, tomato puree, pepper and puree with a hand mixer. Arrange with the cornstarch well mixed in water while stirring, taste and adjust the taste if necessary (add more broth or possibly a little salt if necessary, etc.)
Serve with optional accessories, such as croutons and kale chips (see recipe).
Preparation of croutons: dice some nicer piece of bread, for example baguette leftovers, a piece of sourdough bread or some sausage bread, drizzle a little olive oil or melted butter on it, salt and sprinkle on garlic powder and oven roast or fry in a golden frying pan.
... AND MORE RECIPES
Several simple and good soups, with accessories
JERUSALEM ARTICHOKE SOUP
1 kg Jerusalem artichokes
1 kg of potatoes
3 dl water
3 dl cooking cream
1/2 dl white wine
1-2 broth cubes (depending on taste and amount of salt)
1 tablespoon maizena (if necessary)
Peel and dice potatoes and Jerusalem artichokes, boil in water and cream gently, puree with a hand mixer, season with the rest of the ingredients and garnish if necessary with the cornstarch mixed in a little water. Depending on the season and the starch content of the tubers, more or less dressing may be needed for the soup, and how thick and creamy you want the soup also affects how much dressing is needed.
GREEN PEA SOUP
1 larger shallot, finely chopped
2 garlic cloves, pressed
1 tablespoon butter
5 + 1 dl water
3 dl heavy cream or half and half
500 g green peas
pepper, chili flakes
Lightly fry the onion and garlic in butter, pour in 1 dl of water and cook on medium heat until the water boils away. Then add the rest of the water and cream and let it boil. Add the peas, broth, spices, chopped parsley and bring to the boil again. After about 5 minutes, remove from the heat and mix the peas with a hand mixer to the desired consistency.
Put back on the stove, pour in the corn mixture while stirring and let it thicken for about 3 minutes. Season with lime juice and chili flakes.
1 packet of kale
Peel the kale from the stem and grate it into small pieces, boil it in well-salted water for 1 minute, strain, spread on a baking sheet, drizzle with oil, stir well, spread it out as thoroughly as possible and bake in the oven until crispy. . Watch out for hot areas in the oven, stirring the kale several times for an even result.
2 large aubergines
1-2 garlic cloves
1-2 tablespoons mayonnaise
1 / 2-1 teaspoon salt
Bake the aubergines in the oven, after punching holes in the skin with a fork or knife so they do not explode in the oven. Bake for about 1 hour if they are large, if smaller then about 45-50 min. When they collapse, cover with plastic, then it is easier then to pull off the shell. The ingredients are run lightly, not super fine, with a hand mixer, add about 1 clove of crushed garlic, 1 teaspoon salt and about 2 tablespoons mayonnaise. It varies with seasoning, size, water content, etc., taste your way forward.
1 package padron pepper
2 tablespoons olive oil
A simple and delicious snack, suitable for everything from the grill as well as to tapas, tacos, or any Asian meal.
Cooking can not be easier either: wash the padron chili, salt them lightly and fry them in olive oil on low-medium heat in a frying pan on all sides, until they get a nice color and collapse.
KIMCHI FRIED RICE WITH BACON
1 package (100-150 g) bacon
2.5 dl kimchi and a little extra kimchi juice
1 clove of garlic
3-4 green onions
400 g boiled rice (preferably cold)
1 tablespoon gochugaru (or 1 / 2-1 teaspoon chili peppers)
1 tablespoon Japanese soy sauce
1 tablespoon fish or oyster sauce
2 tablespoons sesame oil
1 teaspoon brown sugar
roasted sesame seeds for decoration
Dice all ingredients. Fry the bacon until it gets a nice color, add the onion, garlic, the white part of the green onion, and fry until it smells aromatic. Add kimchin, stirring until it also starts to get a little color. Add soy sauce, fish or oyster sauce, chili pepper, pepper, sugar. Finely chop the rice in a frying pan, stir and fry until each grain of rice has been covered with the sauce.
Drizzle with sesame oil and stir again.
Sprinkle on the green parts of the green onions and sesame seeds, finally, drizzle with a little extra sesame oil before serving.
1 kg potatoes, peeled, sliced into about 1/2 cm thick slices
1 larger eggplant, sliced equally thick
1/2 tbsp salt
1 dl olive oil
For the béchamel sauce:
2 tablespoons butter
2.5 tablespoons wheat flour
2.5 dl milk
2.5 dl light cooking cream
0.5 teaspoon salt
1 pinch of black pepper
50 g grated parmesan cheese
To the minced meat sauce:
500 g minced meat (beef, lamb or other)
400 g crushed tomatoes
1 tablespoon tomato puree
1-1 dice of each, vegetarian and meat broth
1 teaspoon black pepper
1 bunch of basil, chopped
1 large onion
2-3 cloves of garlic
Peel and slice potatoes and eggplant, salt and oil lightly on a baking sheet. Bake in the oven until it gets a nice color. (Alternatively, if you want to hide it in the food, bake it in the oven and peel the aubergine in the following way. Prick it with a fork, bake in an oven at 200 degrees for about 1 hour, peel them, and then puree the aubergine's meat with a hand mixer. then with the minced meat sauce.)
Fry the diced onion, garlic for a few minutes in a little oil, add the minced meat and fry it until it releases liquid. Add crushed tomatoes, tomato puree, broth, spices and simmer for 10-15 minutes. Mix in the eggplant puree, if you chose to hide the eggplant in the sauce.
Melt the butter in a saucepan, whisking in the flour while stirring. Whisk in the milk and cream a little at a time and bring to the boil while stirring. Boil for about 5 minutes, taste, mix in the parmesan cheese.
In an ovenproof dish, spread minced meat sauce, add potatoes (and eggplant slices) and cheese sauce. Top with a little grated parmesan cheese.
Bake in the oven for 30-40 minutes.
HUNGARIAN WINTER SAUSAGES
These sausages belong to the Hungarian winter, more than to Christmas dinner. So I call them winter sausages, although they are called "hurka and kolbász" in Hungarian. Mighty, tasty and irresistible - I promise it's worth your time making these!
Serve them with boiled potatoes, pickled beetroot or pickles, mustard, some nice and rustic piece of bread and a bready pilsner!
For about 2 kg Hungarian liver sausages
1 large or 2 small, non brined pork shanks, about 1 kg without the bones
500 g pork liver
500g cooked rice (1.6 dl dry rice cooked in 160ml water, and 170ml meat broth/bouillon, flavoured with 5g pepper)
2 large onions, diced
5+10g black pepper
5g red pepper
5+5 g marjoram
2 bay leaves
2-3 meters pork casing (38/40), soaked for 8-24 hours before use and well rinsed
Cook all the meat until soft in water with 5 g of marjoram and 2 bay leaves. The water should cover the meat. Cook the pork shank about 2-3 hours, and add the liver only after 1 hour of cooking, as liver cooks faster.
Blanch the onion on 1-2 tbsp of oil, do not let it get so browned. Add a little water and let it evaporate from time to time, so you can cook the onion soft and not too browned.
When the meat cools enough to be handled, bone out the pork shank and divide all the meat (but use everything, skin and rind must be included for the right taste and texture), into about 2-3 cm thick slices that can be fed into the meat grinder. Grind all the meat with the coarsest knife insert of the meat grinder. Mix the mince well with the cooked rice and all the remaining spices. Put a thicker sausage horn on the meat grinder with the same coarse knife insert and thread on a piece of the pork casings, about 1 meter long. Tie a knot on it first, and then fill it with the batter that you feed back into the meat grinder. Close when you have at least 10 cm of casing left. Continue until the batter runs out.
Now the sausage is ready to be fried in the oven, or frozen in for later!
For about 2 kg Hungarian roast sausage
1.4 kg pork shoulder/loin, in pieces
0.6 kg pork rind, in pieces
4g hot chili pepper
8g black pepper
4 g cumin
16g garlic, pressed
1.5 dl broth from the meat boil to the liver sausage/any tasty meat bouillon
2-3 meters pork casing (38/40), soaked for 8-24 hours before use and well rinsed
Grind down the meat and rind with the coarsest knife insert of the meat grinder. Mix well with all the remaining ingredients. As above, thread a piece of casing on the sausage horn, about a metre long, and fill it with the batter. Continue until the batter runs out. Now this sausage is also ready to be fried or to be frozen!
If you fry them directly, put them loosely in an oven dish that holds the broth and the fat that will be released from the sausages and fry them for about 1 hour at 200 degrees Celsius.
Do not save these sausages for longer than 1-2 days in the fridge, as they are raw sausages.
Remember not to divide the sausages until they are cooked, nor should you poke them before frying as they will crack more easily during frying then.