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.

Classic ratatouille with egg and cheese

Monday again and that means a meat free or leftover day, since there is no leftovers from yesterday I made meat free. Lately I have tried to use veggies with all the colors of the rainbow when cooking and Ratatouille is perfect for that, besides it is a dish I have not made for ages.

This colorful southern french classic, is packed with a lot of healthy goodness. Eat it by itself with some nice bread as a vegetarian stew or serve it as a side dish with the meat of your choise, I believe this dish pares well with chicken, beef and white fish.

Todays version is portioned in individual dishes with an egg and a little bit of cheese.

1 red onions
3 cloves of garlic
1 aubergines
1 zucchini
1 red or yellow peppers
4 ripe tomatoes
½ a bunch of fresh basil
olive oil
a few sprigs of fresh thyme
1 x 400 g tin tomatoes
1 tablespoon balsamic vinegar
½ a lemon

4 eggs
cheese

Start by preparing your vegetables.

Peel and cut the onions into wedges, then peel and finely chop the garlic. Trim the aubergines and courgettes, de seed the peppers and chop into 2.5  cm chunks. Roughly chop the tomatoes.

Heat about 2 tablespoons of olive oil in a saucepan over  medium heat. Fry each vegetable in batches and fry for around 5 minutes, or until golden and softened, but not cooked through. Set the veggies a side until needed.

Next saute onion, garlic  and thyme leaves with a drizzle of oil, if needed. Fry for 10 to 15 minutes, or until softened and golden. Return the cooked vegetable to the pan and stir in the fresh and tinned tomatoes, balsamic vinegar and a good pinch of sea salt and freshly ground black pepper.

Mix well and cver the pan and simmer over a low heat for 30 to 35 minutes, or until reduced, sticky and sweet. Tear in the basil leaves, add the grated lemon zest and adjust the seasoning, if needed.

The stew is ready to be served or you can do as I did. I divided the stew in individual portions, use a ovenproof dish or something else, make a small well in the middle and crack an egg in it, sprinkle some cheese on top and bake in a preheated oven 200 C for 5-10 minutes, depending on how you like your egg.

 

Wholemeal rolls

The norwegian people need their bread in the morning, the grainier and heavier the better, I on the other hand like mine a little lighter. In this recipe I have used more white flour than the coarse wholemeal flour

023a

350 g plain flour, pluss a little extra for kneading
200 g stone-ground wholemeal flour
0,5 dl flax seeds
0,5 dl sunflower seeds
0,5 dl oatmeal( blend in a food processor)
1 ½ tsp salt
1 teaspoon sugar
3,5 -4 dl water luke warm water
10 g instant yeast
40 g unsalted butter, melted

 

Tip all the dry ingredients into a large mixing bowl. Add the butter and three-quarters of the water, and turn the mixture around with your fingers. Add water a little at a time until you’ve picked up all the flour from the sides of the bowl. You may not need to add all the water, or you may need to add more, you want dough that is soft, but not soggy.  Work the dough by folding the edges into the middle, keep going until the mixture forms a rough dough.

Flour the work surface, then tip the dough onto it and begin to knead. Keep kneading for 5–10 minutes until the dough starts to form a soft, smooth skin.

When your dough feels smooth and silky, put it into a lightly oiled large bowl. Cover with a tea towel and leave to rise until at least doubled in size — at least 1 hour, but it’s fine to leave it for 2 or even 3 hours.

Line a baking tray with bakingpaper or a silicone sheet.

Dust your work surface with flour and tip your dough onto it. Knock the air out of the dough by folding it inwards repeatedly until the dough is smooth. roll the dough into a sausage and cut it up into equal sized parts, roll each piece and flatten them slightly and place on the prepared baking tray. How many you get depends on the size you want.

Put the tray into a clean plastic bag. Leave to prove for about an hour, until the dough is at least doubled in size and springs back quickly if you prod it lightly with your finger. Heat your oven to 220C and put a roasting tray in the bottom to heat up.

Put the rolls into the oven and fill the roasting tray with hot water. This will create steam in the oven, which helps give the bread a lighter crust. Bake the rolls for 15 minutes, then check them is cooked by tapping the base — it should sound hollow. Cool on a wire rack.

Eat the rolls with your favorite spread 🙂

Banh xeo, Vietnamese sizzling crepes

I have been wanting to try this crepe at a Vietnamese restaurant in Oslo, but each time I have been there I have been too late, either they have been out or that they have stopped making them for the day.

I saw the pan cake on instagram @kokofoodie, now I really had to try them. They looked so good and crunchy, I love crunchy. Earlier I had only heard about the crepes, from my friend Frk. Fabelaktig, she is my source for Vietnamese food and when we have a lunch date we usually got to a restaurant in Oslo called Lille Saigon 1, this restaurant even got a raving review in the New York Times a little while ago. Since I have not tried the real deal yet, I can’t compare my crepe with a Vietnamese made one. I really have to get my glutinous maximus to this restaurant ASAP. Anyhow after googling I decided to try out this recipe with my twist on it of course:D

  • 500 g rice flour
  • 2-3 cups water
  • 2 cans coconut milk
  • 1 tbsp ground turmeric
  • 1 tsp salt
  • 1 bunch spring onions (scallions), chopped
  • vegetable oil

Filling

  • 500 g cooked pork belly thinly sliced ( I had leftover pork roast)
  • 500 g bean sprouts
  • onion, sliced (I used scallions and garlic, I was out of onion)
  • 500 g small fresh raw shrimps,I removed the heads
  • Lettuce, Vietnamese basil, mint and coriander leaves, to serve

 

Prepare the filling and prepare the batter by mixing the rice flour with water, coconut mik, turmeric, salt and chopped shallots.

In a frying pan, heat just enough oil to cover the pan (tip-off excess) and fry a spoonful of the scallion and garlic(onion), shrimps and for a couple of minutes.

Pour batter mixture into the pan. Tilt the pan so that the mixture spreads thinly.  When the batter begins to crisp around the edge, add some pork, bean sprouts and chopped scallions.beansprouts. Make sure the edges do not stick to the pan by brushing a little more oil around the edge of the pancake.

Fold one half of the pancake over the ingredients and slip onto serving plate. Serve with fresh herbs.

 

 

Crepes with chicken salad

Soft crepes with savory filling is a nice lunch or a nice light dinner. I have been eating torillas or potato cake(norwegian tortilla made with potatoes) with savory filling often these past years, but crepes with savory filling has been somewhat forgotten. I thought I would do something about that.
I made these with oat flour and regular flour because I was out of regular flour, and the result was quite nice.

Servings for 4

3 eggs
1/2 tsp salt
2 dl milk
0.5 dl Farris
1 cup flour
1 cup oatmeal
1/4 tsp salt

Mix the flour and salt in a bowl and add about half the milk. Stir well until a thick and lump-free batter. Add the remaining milk. Whisk in eggs. Let the batter swell for about ½ hour.

Melt a little butter in a hot frying pan. Pour batter in the pan and turn the pan so that the batter fills the whole pan, you want thin pancakes. Flip the pancake when it has solidified on the surface and become golden brown underneath.

Cover and put the finished pancakes a side and make the filling.

Chicken Salad
500 g grilled and shredded chicken meat

2 shredded lettuce
1/2 finely chopped red onion
2-3 tablespoons fresh thyme
3 tbsp creme fraishe
3 tbsp mayonnaise
3 tbsp mustard
1 tsbp finely chopped pickled cucumber
1/2 tsp sugar
salt and pepper
Mix creme fraishe, mayonnaise, mustard, pickles and sugar in a bowl and season with salt and pepper.
Combine chicken, lettuce leaves, red onion and thyme with the dressing and mix.Spread the chicken salad on the pancakes and fold and roll.
Garnish with a little onion and thyme and serve.

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.
Papaya salad 1 agj
Place a large spoonful of larb in a lettuce leaf, top with papaya salad fresh herbs and more crunchy rice.
2016-02-08 16.12.48 larb 7 agj

Tocilog, filipino brakfast dish and an easy tocino recipe

Tosilog as I know it, is a popular Filipino breakfast. The name derives from the different components of the meal, tocino (cured pork), sinangag (garlic fried rice), and itlog(egg).

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I do not have a problem eating this for breakfast, but it has become more of a lunch or a dinner dish in my house.

This tocino recipe is a cheat, I used pork that is already lightly salt cured, so I do not have to bother with the curing with salt and sodium phosphate, thick bacon without smokey flavour

The tocino I have made myself for years has been by using Mama Sitas Tocino powder, and is not quite the same as the one I like from the Philippines. The home-made tocino I have tasted here in Norway have been missing something and I have not been able to recognize the missing flavour. Then someone told me that there was sweet anise liquor in the marinade. I just had to buy anise liquor next time I was travelling, since I have not been able to find it in Norway. My brother told me that he used Sambucca and Hot & sweet(Scandinavian licorice snaps) and still got great results, but of course with a slight taste difference in the finished result.

Fun fact, liquorice is a popular candy flavour in Scandinavia and it has become quite popular in Scandinavian cooking.

Tocino
1 kg salted side of pork sliced in 0,5 cm thickness
1 dl sugar
0.5 dl anise liqueur
1 cup pineapple juice
1 whole crushed garlic no matter how many cloves
1 small chopped onion
anatto powder or red dye

2016-02-07 19.59.45 tocino agjCombine all the ingredients in a except for the meat in a blender and blend into a smooth mixture.

Put the pork and marinade in a container, rub the meat and make sure that the mixture is evenly distributed across the meat. Cover the container

Store the covered container in room temperature for 14 hours or in the fridge refrigerated, but that would take at least 3 days to complete.

Cook tocino by boiling it with water that almost cover the meat and some of the marinade on medium heat. The meat gets tender as the water starts to boil. After a while, the water evaporates and the fat from the pork will be left. This will fry the meat. Make sure to turn the meat over after a few minutes of frying to cook the opposite side of the tocino. Doing this will give you a tender and delicious pork tocino that is cooked just about right.

Sinangag

3 cups cooked white rice (leftover Jasmine rice is preferred)
5 cloves crushed garlic
2½ tablespoons cooking oil
½ teaspoon sea salt

Heat the cooking oil in a wide pan.

While the cooking oil is being heated, add the crushed garlic. Note: make sure that the oil is not hot when you add the garlic. Let the garlic slowly cook while the oil gets heated until it becomes golden brown and crisp.

Add-in the rice; gently stir to distribute the ingredients. Continue to cook for 3 minutes.

Sprinkle the salt over the rice and continue to mix all the ingredients gently. Cook for another 3 to 5 minutes.

Fry eggs.

Transfer to a serving plate.

Share and enjoy!

Tocino made with liquorice syrup

Har Gow, Crystal Skin Shrimp Dumplings

Stretchy translucent dough filled with plump moist chunks of shrimps, this might be the most popular dim sum dumpling.

The filling for har gow is very straightforward, shrimp and pork fat, but for these that I have made, I have used an egg white instead of pork fat. I was also out of bamboo shoots, so I used water chestnuts instead.

Har gow 1 agj

Filling

300 g raw shrimps or prawns

2 tbsp finely chopped bamboo shoots
 or water chestnuts

1 tsp soy sauce


1 tsp Shaoxing wine or dry sherry

1/2 tsp toasted sesame oil


1 stalk scallion

1/2 tsp grated fresh ginger

1 tsp cornstarch


1/2 egg white

1/4 tsp ground white pepper


Mix the filling ingredients together and let stand on the counter while you make the dough.

Har gow 3 agjWrappers

1 1/4 cup  wheat starch (not flour)

1/4 cup tapioca starch

1 cup boiling water


1 tbsp lard or neutral oil( I used oil)

Har gow 4 agj

Combine wheat starch and tapioca starch n a medium bowl, pour in the boiling water and add the lard while mixing in one direction with a spoon or dowel.

While it’s hot, knead the dough for about 5 minutes or until smooth but firm. If the dough is too sticky add a bit more wheat starch.

When done the dough should be soft and not sticky.

Divide the dough into 4 equal parts and roll each section into an 8-inch-long sausage. Place dough in a bowl and cover with plastic wrap, so it won’t dry out.

Har gow 5 agjCut the dough again in 8 equal parts. Place a piece of dough between two small pieces of parchment and flatten with the backside of a heavy clever or underside of a pan. Then, using a dumpling dowel or a small rolling-pin, start to roll from the center out, until you get a 3 to 4 inches disc in diameter and betweet 1/16 to 1/8-inch thick . Place the finished wrappers back in a plate and cover until you finish rolling out the remaining dough.

The thinner you roll the dough the more translucent it will be.

Har gow 7 agj

 

Filling the wrapper

Pleat one edge of the wrapper and make it into a cup.

Drop a teaspoon of filling into the center of the wrapper, try not to get filling on the outside edge, press together the smooth and pleated sides to lock in the filling.

Place dumplings in a steamer, cook on a wok or a pot over full steam. Steam over high heat for 8-10 minutes.

Serve and enjoy with a dipping sauce and remember that the dumplings can be scalding hot right away.

The best part with these dumlings besides the taste, they did not stick to the steamer 🙂

Dumpling sauce

1/2 cup soy sauce

1/2 cup rice vinegar

2 cloves of finely chopped garlic

1 teaspoon toasted sesame oil

1 stalk of scallion, chopped

Har gow 6