Chicken Karrage, fried marinated chicken nuggets

Yummy juicy and tasty chicken nuggets marinated before they are coated and then fried.

Karaage is a Japanese cooking technique were you marinate smaller pieces of meat, by massaging the marinade into the meat, and then lightly coat them with  seasoned wheat flour or potato starch mix before frying in a light oil.

500  g boneless chicken meat, diced

0,5 dl salt reduced soy sauce
0,5 dl mirin
1 tsp sesame oil
1 tbsp fresh grated ginger
3 cloves minced garlic

1,5 dl potato starch
1,5 dl wheat flour
0,5 dl sesame seeds
I sheet of nori finely cut
2 tsp garlic powder
1 tsp ginger powder
1/2 tsp ground pepper

Vegetable oil, for frying


Cut the chicken.


Combine the marinade ingredients in a zip lock baggie and add the chicken. Close the bag and massage the marinade into the chicken, then leave for about 30 minutes.

Combine all the coating ingredient in a bowl.

Heat a large saucepan with about 2 inches of vegetable oil and heat over medium-high heat to about 180 C.

Dip the chicken in the flour mix, put the chicken in the saucepan and cook until golden brown and cooked through.

Serve with rice or noodles and some teriyaki or tonkatsu sauce.


Sour cream doughnuts

Sourcream doughnuts

Last year at the Gladmat food festival in stavanger I got to taste sour cream drop doughnuts. Heavenly soft and light fried buns coated in cinnamon and sugar.

A little while ago I found some at a bakery and bought some and they were still as I remembered them. I tried to figure out how they were made and there was something that reminded me of the soft choux pastry I sometimes make but a little more doughier.

After a few adjustments this is how I made them.

Depending on the size you make them, but I got atleast 40 golf ball sized doughnuts

2,5 dl milk
125 g butter
2,5 dl flour
5 eggs
3 dl sour cream
5 dl flour
1 tsp baking powder

Oil for frying

Sugar and cinnamon for coating

Sourcream doughnut recipe

In a saucepan combine milk and butter and bring to a boil and add 2,5 flour to the butter mixture at once and use a wooden spoon to beat until well combined. Place over low heat and cook, stirring, for 1-2 minutes or until the mixture forms a ball and begins to come away from the side of the saucepan.

Allow to cool for about 5 minutes, then gradually beat in the eggs one by one to make a smooth, shiny paste, beat vigorously.

Add the sour cream and sift in the rest of the flour with the baking powder and stir into smooth sticky batter.

You can use your hand to squeeze little balls and drop the dough into the preheated oil.

I used a piping bag and dropped a bit of the dough into the oil. I let them fry for about 5 minutes on medium to low heat and let them fry on their own, the little fried balls turn by themselves in the oil, Look at the video above and you can see for your self.

Doughnut recipe

When done take them out of the oil and drain a bit, and dip them in cinnamon and sugar while they are still hot.

I gave some of them a little sprinkle og grated dark chocolate.

Right: Erik Left: Anders

I met one of my fellow Gladmat food festival judges Anders Husa at a wine tasting event, he also enjoyed the doughnuts from last year I remembered. I was happy with this recipe, but I had to have them double checked and since I knew that he was going to the wine tasting I brought some with me. Who better to try them than Norways up and coming food critiques, check out his blog and follow his culinary trip and get tips to where to eat. The wine tasting was a crowded event and we met another blogger Erik Kvalebrokk. The guys tested the doughnuts and they passed the taste and texture test. Anders thought they just as good as the ones we got in Stavanger. 

Paper bag DIY post HERE

Fried rice, making use of leftovers

Fried rice is something I make if I have a lot of leftover rice, sometimes I make a little extra on purpose just so I can make this dish. This is a simple and easy dish to make, you use what you got in the fridge. This took me less than 1 minutes to make.
This is what I used for 4 people.
4 egg scrambled
1/2 chopped onion
2 cloves crushed garlic
1 tablespoon cooking oil for frying (not olive)
1 liter boiled rice
2 teaspoons sesame oil
1.5 dl chopped prawns / shrimp
1.5 dl carrots cut into cubes
1 cup edamame/peas
Ham leftovers
Salt and pepper
Sliced scallions for garnish
Make the scrambled eggs and set aside.
Fry the onions and garlic in a pan with oil on high heat.
When the onion is translucent and starting to get burnt edges, add the rice and fry and add the sesame oil.
When the rice is nicely fried add the rest of the ingredients and fry until everything is cooked through, salt and pepper to taste.

Chicken nuggets with orange and apricot sauce

Since I have started this new blog on WordPress I am translating most of my old post from Lizas matverden and reposting them here. I have mostly reposted them by date, but sometimes I repost them in the present. This is one of those old post I just wanted to share again, it is not that I think the pictures are great, but it was a quick and tasty little dish.
 Oranges and apricots
 Chicken Nuggets with salad and orange and apricot sauce.
I used 1 breast and half an egg per person.
Chicken breast
slat and pepper
Panko or bread crumbs
Oil for frying
Cut the chicken breast into bite sized pieces and dip them in the flour with a little salt and pepper.
 Then in beaten eggs
and finally in the Panko crumbs

Fry the nuggets until golden.

Orange and apricot sauce
4 dl freshly squeezed orange juice or ready-made if you want
8 dried finely chopped apricots (for sweeter sauce use more apricots)
1 to 1,5  tsp corn starch
3-4 tbsp cold water
chopped fresh mint and chopped fresh coriander.
1 pinch salt
Bring orange juice and apricots to a boil and add cornstarch to thicken the sauce.
When the sauce have the right consistency add the fresh herbs right before serving.

Tapas and a Clara

“When we arrive at Isla Graciosa we’ll have to get some tapas and a Clara”
A Clara? I asked curiously.
It is a drink that is typical of Spain and consists of beer and lemon soda, Spain’s equivalent to a Shandy Inga told me.
Inga who is one of the bloggers behind the travel blog Borte Best was an inspiring travel companion on my trip to Lanzarote, she had a lot of knowledge about Spain and not least, she knew the language so a nice interpreter when I met some language issues.
As a foodie I’m not hard to ask when it comes to eating.
We sat down at one of the bars in the small village on the little Island and among our orders was deep-fried Gueldes which is an anchovy-like fish typical of Lanzarote. Served with a little lemon it crunched like sun, sea and childhood memories. My mum used to fry up tiny fish as a snack when I was younger
Tiny fried fish is something I know from my childhood, my mum used to fry up tiny fish as a snack when I was younger. Now that I am back from Lanzarote I had to make this again to keep some traditions alive for kids.

Out shopping I cam across these tiny anschovies cleaned without the heads and stomach content, and since my children are a product of these times I thought that these fish were perfect.

I enjoyed my little tapas
You need
Tiny anchovies
oil for frying
Heat the oil in fryer or in drying pan
Use the amount of anchovies you want and dip them in a mixture of flour, salt and pepper. make sure that all the little fish gets a nice coating of flour and dust the off a little before frying. fry the fish in the oil untill they are nice and golden.

Remove the finished fish and let them drain on paper towels.

Serve with some lemon and a Clara 🙂

Foto: Inga Ragnhild Holst

Heart of palm and coconut springrolls, Lumpiang ubod na may buko

Lumpiang ubod is usually a fresh springroll and not fried, but my cousin made these fried ones. Fried springrolls with  heart of palm and shredded young coconut.
This was acctually the first time I have tasted this kind of  pringroll filling.  The nice thing with the springroll wrappers, you can basicly wrap anything you want in them, savory or sweet.
How many this recipe yelds depends on the size you make, but my cousin got about 30 regular sized rolls.
2 chicken breasts
1 shredded onion
1 jar of palm hearts
1 pk grated young coconut
salt and pepper
1 pk with spring roll wrappers
oil for frying
fresh coriander

Easy peanut Sauce

4 tablespoons sweet chilli sauce
3 tablespoons peanut butter
2 tablespoons soy sauce
Combine the ingredients together in a bowl and leave it until you need it.
Fry the chicken and shred it.
Saute the shredded onion on low heat, when the onions are glossy add the chicken, shredded heart of palm and the young coconut.
Salt and pepper to taste.
Wrap a couple of spoonfulls in springroll wrapper and fry.
Serve the springrolls with a simple side salad and some peanut sauce.

Ukoy, shrimp fritters

These small fried shrimp pancakes calle Ukoy that popular in the Philippines. Many eat them as a mid day snack(meryenda) purchased from one of the street hawkers peddeling this snack. I got to know these while growing up in Norway this is something my mum made quite often and served with a spicy vinegar dip. I did not aquire a taste for them until reacently. But I remember my mum loving these snacks, I did love the fried crispy fried batter though.

Several variations of this dish exists, the most common ingredients that are mixed with shrimps are mung bean sprouts (togue).

The secret to a good Ukoy is its texture.

Start by making the dip so that the flavors sets.
4 cloves minced garlic
1/2 medium red onion, finely chopped
2 tablespoons sugar
150 mlrice vinegar
0.5 cups water
1 / 4-1 / 2 teaspoon salt
1/3 teaspoon chopped chili or desired amount.
Chopped chives for color

1/2 lb tiny shrimps

1  1/2 cups mung bean sprouts (togue)

1 finely chopped onions

4 stalks chopped scallions


3/4 cup cornstarch

1  1/4 cups ice cold water

1/4 cup flour

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1  egg

1/4 teaspoon baking powder

Cooking oil for frying

Combine water and egg in a bowl, whisk lightly and add cornstarch, flour, baking powder, salt, and ground black pepper and keep stiring until you have a smooth mixture.

Add the shrimps, mung bean sprouts, chopped onions and scallions, give the mixture a quick stir.

Heat the oil in a frying pan a frying pan on medium to high heat.

When the oil is hot enough, scoop about 2 to 3 tablespoons of the mixture and quickly (but cautiously) drop it in hot oil.

Cook each side for 2 to 3 minutes or until the color turns golden brown. Please note that cooking time may vary, depending on the size of your fritters

When done remove the ukoy from the pan and place them on paper towel to drain.

Enjoy the shrimp fritters with the spiced vinegar.

Luqaimat-fried dumplings from the UAE

Doughnuts, beignets come in different shapes and sizes. We went to a short trip to The UAE and came across these dumplings at one of the hotels we satyed at. I had to try to make them as soon as I got back home. Luqaimat, fried duplings with syrup and chopped pistachios

These pictures from The Hilton in Fujairah, depicts a local lady in niqab making the duplings. The local womens college had a little project at the hotel and it was to show the tourist the local culture.

It looked so easy, but as you can see from my little duplings it was not. She got nice even shapes to hers.

I got a recipe but instead of making my own syrup I used store bought maplesyrup.

For batter:

3 cups flour

1 tablespoon yeast

2-2 1/4 cups warm milk

3 tablespoons yoghurt

3 tablespoons cornflour

1 teaspoon salt

For syrup:

1 cup sugar

1/2 cup water

chopped pistachios or roasted sesameseeds

For batter:

Sift dry ingredients into bowl.

Add in yoghurt and milk, mix until mixture is not watery and not too thick.

 Just somewhat thicker than a pancake batter consistency. Rest this batter, allowing it to rise in a warm place for 1/2 an hour.

Heat oil and when it is  hot, drop a teaspoonful of the batter and cook until it is golden brown.

Well, mine did not turn out as nice and round as the lady’s in Fujairah:(but it was my first attempt making these.

Drain the oil and place immediately into the sugar syrup and toss it well, allowing it to coat the dumpling.

When coated completely remove and place on a serving dish. Best eaten warm. Garnish with pistachios.

For Syrup:

Boil water and sugar together on low heat without stirring (so that it’ll stay clear) until it reaches the point where it cools on the spoon, and forms a thick, sticky consistency.

or use ready made syrup like I did:)


There are many recipes for churros, I found THIS online and it is supposed to be an authentic Spanish recipe it resembles choux pastry and THIS recipe without eggs is a Mexican version.

Churros for us is the amusement park snack from the US and from the Korean ski slope, how it has ended up in the ski slopes of South Korea, I beats me.
Makes one platefull
Oil for frying
1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon (optional)

Heat the oil in a fryer or fying pan

Combine water, butter and salt in a sauce pan and bring to a boil,  stir in siftet flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute, remove from heat. Beat inn the eggs one by one and continue beating until smooth soft mixture.

Spoon mixture into cake decorators’ tube with large star tip, Squeeze 4-inch strips of dough into hot oil.

Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels.

Make a sugar and cinnamon mix and roll the churros in sugar or dump the sugar on the pile of churros, like the pros.

Note: Churros in Spain are made without cinnamon mixed with the sugar, but the cinnamon adds an extra nice flavor.

Chocolate for Churro Dunking

4oz dark chocolate, chopped
1 cup cream

Give the cream a quick boil and take it of the heat, add the chocolate and let it melt in the warm cream stirring until smooth.