Chanterelle Tikka Masala

If you want a meaty vegetarian Tikka masala, chanterelle is the way to go.

Finding yellow trumpets in the forest tells you that it is fall and cooler season is on its way. I do not know about you, but I find it satisfying to go foraging. It does not have to be much, just enough to make a few dishes and to preserve and maybe dry some for later use. Chanterelle mushrooms grow wild in forests, you can find the yellow trumpets on the ground around conifers and broadleaf trees, and they thrive in cool, damp climates.

Chanterelle have a very meaty texture and rich flavor, which makes them a satisfying alternative to meat-based dishes. They contain all the essential amino acids and have a high vitamin A content, so they are an excellent choice for vegetarians and vegans

When I make indian food I allow myself to cheat a bit, I use ready-made pastes to make it easier for me.

This time I tried out a brand found in Norway, Masala magic because I found that they have a date and tamarind chutney. When I lived in Hong kong and pregnant with my youngest son I craved Butter chicken from Jo jo’s Indian and I would alway get complimentary papadams with date and tamarind chutney, mint sauce and raita. This is the only place I have been served this sweet and tart condiment. These papadams are baked in the oven and not fried, it is the first time I tried that. I guess you can use other types of brands, just remember to taste as you go.

You need:

600 g chanterelle
100 g cashews
50 g salted cashews
3 tablespoons Tikka masala paste
1 dl sour cream
1-2 dl cream
Fresh coriander

Vegan tikka masala, Vegetarian, Chanterelles, Indian

Prepare rice, I used plain basmati rice, but if you want spiced rice there are many nice recipes out there on the web. At the bottom of this page I have posted a recipe from Masala magic called Matar Polaw/rice with peas 

Cut or shred the mushrooms, saute them and the raw nuts with tikka masala paste for 3-4 minutes, untill the nuts are nice and toasty
Add the sour cream and mix well.
Lastly add the cream and cook until everything is cooked through and the sauce is thick and creamy.

Sprinkle chopped fresh coriander and the salted cashew nuts and serve.

Matar Polaw

4 tablespoons ghee or 8 tablespoon oil
1 bay leaf
3 cm cinnamon stick
1 black cardamom pods
1 teaspoon ground cumin
100 gr onions
200 g of frozen peas
1 teaspoon salt
1 teaspoon garam masala
4 dl basmati rice
8 dl water

Rinse the rice a few times untill the water is clear and soak it in double amount of water.

Open the cardamom pods and finely chop the onion

Heat up the ghee / oil in a pot, add spices and onions. Saute the onion until it changes color.

Add the water the rice has been soaked in and boil. Add peas, salt, garam masala and rice. Cook the rice on medium heat untill it boils and turn the heat down to low heat put the lid on and leave it for 5-8 minutes.

 

 

Vegan adobo with jackfruit

 

Adobo is a popular filipino dish and most often made with chicken, you can use any type of meat for this dish. Filipino adobo is different than latino dishes with the same name, the difference is that the Filipino dish you boiled the meat in vinegar or in this case the fruits and vegetables.

Continue reading “Vegan adobo with jackfruit”

Samgyeopsal, grilled pork korean style

Samgyeopsal
Eating korean bbq is a very social way of eating you sit arround a table top grill and share food. You grill the food you want and help each other out, you talk and eat. It feels like you pick at the food and hardly eat anything, but you feel full.

Continue reading “Samgyeopsal, grilled pork korean style”

Rose potato au gratin

Let the children play in the kitchen and one day they will become wonderful cooks or even great chefs.

This little collaboration we did for lunch, turned in to potato au gratin. You have to slice the potatoes thin anyway so instead of just piling them up in a oven proof dish I thought her how to make roses. These are cute and tasty little side dishes with any kind of meat  or eaten just by itself.

With a potatoes, a hand held mandolin and a few more ingredients we set out on this little endeavour. I have not written down any measurement because it all depends on the size of your dish.

New potatoes, scrubbed clean
Heavy cream
Salt to taste
Freshly ground pepper
some garlic powder
Grated cheese
Finely chopped red onion
Fresh thyme sprigs for garnish

Preheat the oven to 200 C/400 F.

Slice your potatoes into thin slices with a mandolin or cut thin with a knife and arrange the slices in your dish or dishes.

Combine the cream with salt, pepper and garlic powder mix and pour it over the potatoes.
Sprinkle with finely chopped onion and grated cheese, then put some fresh thyme on top.

Cover the dish/dishes with foil and bake for 20 to 30 minutes. Remove the foil and bake 15 to 20 minutes more.

Garnish with some more fresh thyme before serving.

I made a pie with a meat sauce and topped it with the scalloped potatoes and this also with the spiral rose pattern.

Give the taco meat a rub

One of my favorites in college was the steak taco from Taco Bell. Actually Taco Bell was my first Tex Mex experience in the US and it was a lot different from when I got it served for the first time. I think it was 1986 or was it 87 and some friends of my parents served a meat sauce made with salsa in taco shells with lettuce, grated cheese and sour cream, it was not a hit.

30 years later there has been a lot of taco experiences since the taco Bolognese and Taco Bell is but a fond memory from the past. This recipe is my adaptation of the steak taco from Taco Bell.

Nice rib eye steaks rubbed with Fajita spice mix, use a ready made spice mix or make your own

Fajita spice mix

1 tsp chili powder
1 tsp salt
1 tsp paprika
1 tsp sugar
3⁄4 tsp crushed chicken bouillon cube
1⁄2 tsp onion powder
1⁄4 tsp garlic powder
1⁄4 tsp cayenne pepper
1⁄4 tsp cumin

Mix the spices, rub them on your steaks and grill them to your liking.

I served this with tortillas, lettuce, red onion, sour cream, avocado and pebre a chilean version of salsa.

SAMSUNG CSC

 

Scruptious sushi sliders

Instagram is a cornucopia of inspiration and a little while a ago I saw a picture of a sushi burger that looked so delicious and delicate and I thought that it would give it a try. I have used my usual sushi rice recipe and( see further down) and soon found out that small mouth full was the best to make than big burgers that falls a part after a bite or two.

These small sliders are easy to make and I used:

Sushi rice
Salmon
Scallop
Crab
Wakame
Wasabi pearls
Pickled ginger
Nori
Sesame seeds
Soy sauce
A small bowl
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.
Start by preparing all your ingredients.
Pack the rice into a small bowl and tip them out and place them ona tray or dish.
Add the toppings and top with a rice pillow
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On some of the sliders I put a band of nori on to make it easier to pick them up with your fingers.
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Drizzle some sesame seeds and chopped nori on the sliders. Serve them with pickled ginger and soy sauce. The only thing to do now is to enjoy your meal.

Sushi rice:

400 g sushi rice
750 ml water

Vinegar Mixture:

5 tbsp Rice vinegar
1 tbsp mirin
1.5 tbsp sugar
1 tsp Salt

Rinse the rice until the water is clear and let the rice drain in a fine mesh strainer for about one hour.

Boil the rice in a saucepan until the water begins to boil, reduce heat to medium and cover with the lid, let it boil for 5 minutes. Reduce the heat again at the lowest temperature and let the rice soak for 12-15 minutes.

Remove the saucepan from the heat, remove the lid and cover the pan with a tea towel and replace the lid and let it stand for 15 minutes.

While rice is cooking, mix vinegar mixture and boil gently until the sugar is completely dissolved, stirring occasionally. Once the sugar has dissolved remove it from the heat and allow mixture to cool.

Spread rice in a non metallic tray with a wooden spoon. Run the wooden spoon through the rice to separate the grains and slowly add the vinegar mixture, the rice should me a little moist and not wet.

Fan the rice with a fan or with a piece of cardboard until the rice reaches room temperature.

Cover the rice with a clean towel until ready to use. This rice keeps a about a day.

Tonkatsu, Japanese schnitzel or Dongas in Korean

Exploring some of my Japanese heritage, funny thing though, I was 14 when I first ate at a Japanese reataurant. My great great grandfather was Japanese, unfortunately I do not know his name, but my great grand father was Pedro Nakamura y Gonzales. There can’t be that many Filipinos back then with that name so if anyoneelse has ties to him or know of him please let me know. He was married to Gabina Platon Burgos. One of my many hobbies is geneology, but I am sort of stuck with my side of the tree. My childrens three on their father side I have been able to go back centuries.

Tonkatsu is the japanese version of a Schnitzel, made with thin slices of pork sirloin. Originally these were made with beef and called Katsuretsu. It is said that the pork version was invented at a restaurant in Tokyo called Renegatei in 1899. The dish was seen as a “Yoshoku” a Japanese version of European cuisine. Some say that it was the Portuguese who brought Tonkatsu to Japan in the late 1800s. The portuguese arrived much earlier and at the end of the 1800s. In this period of history many countries had attempted to get a foothold in Japan, so who brought the dish to japan is somewhat uncertain, my theory i that it was those who invented the wiener schnitzel.

Tonkatsu is usually served with thinly sliced cabbage and a dark sauce called Tonkatsu sauce, a type of mustard (Karashi) and preferably with a slice of lemon or two along with rice and miso soup.
When we lived in South Korea we got it served with kimchi and kim and the dish is called Dongas. Kim is the same as Nori, the difference between Kim and Nori is that Kim as a side dish is often toasted with a little oil and lightly salted.
We often bought kim in little rectangular pieces, you it by placing a pice on top of your rice and pick up a mouthful of rice with chop sticks. If you want to eat this with kimchi, HERE is a recipe.

Tonkatsu sauce

1 dl ketchup
1/2 dl Worchestershire sauce
1/2 dl sake
1 tbsp grated fresh ginger
1 tbsp grated fresh garlic
1-2 tsp of sugar
3 tbsp mirin

Combine all the ingredients in a saucepan and bring to a boil and stir-
Turn down the heat and simmer for 25-30 minutes. Remove the foam that forms on top and let the sauce cool slightly before serving.

Tonkatsu
500 g pork sirloin
salt and pepper to taste
2 eggs
4-5 tablespoons flour
salt and pepper to taste
4 dl panko crumbs
Oil for frying, not olive oil

Cut the meat into thin slices, about 1/2 cm thickness. If you want you can give the pieces a couple of whacks with a meat tenderizer. Salt and pepper slightly or to taste.

Pour oil in a deep sauce pan and set on medium heat.


Beat the eggs, salt and pepper in a bowl.
Put the flour and panko in separate bowl.

Flour both sides of the meat and make sure it is completely covered, then dip it in the egg and finally in panko crumbs
Fry until golden.
Keep the meat warm in the oven in an ovenproof dish at approximately 150 ° C while you fry the rest.
If you are going to eat this with chop sticks, cut the Tonkatsu into strips before serving.Plate the tonkatsu and serve it with rice and miso soup, and other side dishes you want.

Stir fried beef, quick and easy dinner

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During a busy week you want a quick and easy dinner, this dish took me no more time than it takes to cook rice.

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Rice

400 g thinly cut sirloin steak

1 onion, sliced

1 clove crushed garlic

200 g Mushrooms

150 g green beans

2 tbsp soy sauce

1 tbsp oyster sauce

1 tsp toasted sesame oil

Salt and pepper to taste

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Start by cooking rice.

Then prepare your ingredients.

On high heat saute onions and garlic and when the onions are glossy add mushroom and beans stir fry a bit more. Put the vegetables in a bowl or a plate.

Fry the beef on high heat quickly and add the vegetables, and the rest of the ingredients.

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By now the rice should be done, eat and enjoy:)

Eat this with stir fried vegetables, a salad or some other side dish.

I had some bean sprouts with a little sesame oil and salt and kimchi.

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Larb moo, lovely minced meat salad

TV can be a source for inspiration, after watching a re-run of DDD, I had to make this dish.

Larb (ลาบ) is a mince meat salad, and regarded as the national dish of Laos, but this dish is also known as a Thai dish from the north-eastern region of Isan.

The minced pork is wonderfully seasoned with fish sauce, chili flakes, lime juice, toasted sticky rice for texture, and an assortment of fresh herbs to bring it all together.

I served the larb with lettuce leaves and a papaya slaw, for recipe go HERE

Larb 4 agj

1 dl chopped shallots

2  shredded garlic cloves

1 tablespoon of chili flakes

400 grams  minced pork

1 tablespoon of palm sugar

1 tablespoon of fish sauce

1/2 tsp Sriracha sauce, how much depends om the heat you want

1 – 2 limes

long leafed coriander or regular coriander

3 – 5 spring onions (green onions)

About 20 leaves or so of fresh mint

Iceberg lettuce or hearts of romaine leaves

First step is to make the toasted rice (khao kua ข้าวคั่ว).

khao kua 1 agj

Fry uncooked sticky rice in a dry frying pan on low to medium heat, Stir continuously, roast the rice until it turns from white to golden-yellow and fragrant, almost like popcorn . It takesabout 15 minutes or so.

Once the rice is finished roasting, and has cooled off a bit, put it into your stone mortar and pestle. Pound the rice until it turns into a coarse powder or use a blender or food processor. Put your toasted sticky rice powder in a bowl aside.

Larb (ลาบ)
Saute shallots, garlic in a pan with oil, when the onions are glossy, add the chili flakes and stir before you add the minced pork.
Larb5 agjFry the pork, breaking it into small minced pieces, until it’s cooked and add a large spoonful of crunchy sticky rice
Take the pork off the heat, and add palm sugar, fish sauce, Sriracha sauce and squeeze in the lime juice.
Give the pork and the seasoning a quick stir, pluck about 20 or so of mint leaves off the stem. Throw everything into the saucepan with the pork.
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Give the larb moo a good mix, making sure all the spices and dressing coats the pork.
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Taste test. See if it needs more fish sauce for saltness, lime juice, or chili flakes. Get it the way you want it.
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Serve this with a green papaya salad or the papayaish slaw I made.
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Place a large spoonful of larb in a lettuce leaf, top with papaya salad fresh herbs and more crunchy rice.
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