This recipe is from Fem asiastiska kök by Yukiko Duke. I've used this recipe for years, this is how I cook it now.
Deep-fried tofu with beansprouts, 4 portions
400 g deep-fried tofu (you can either do it yourself or buy finished product)
1 big carrot or 2 small ones
1 clove garlic
1 red chili
250 g beansprouts
3 spring onions
1 teaspoon sugar
2 teaspoons Chinese chili bean sauce
about 100 ml water
1 teaspoon fish sauce
1 teaspoon corn starch or potato starch + 2 teaspoons water
If the tofu is in big pieces, cut them into smaller manageable ones. Slice the carrot. Chop the garlic and slice the red chili, with or without the seeds. Slice the spring onions. Rinse the beansprouts.
Fry the tofu in a dry wok (don't add oil) until it's golden.
Put them aside in a bowl. Put some oil in the wok. Fry chili and garlic quickly. Add carrot, spring onion, beansprouts, tofu, sugar and the chili bean sauce. Fry quickly. Add the water and let it fry for 2-3 minutes.
Add the fish sauce. Mix the starch with water and add to the sauce. Let the sauce thicken for 30 seconds. Serve with rice!
Right now it's more fun writing on my blog and cooking than studying. Can't wait to be finished with my studies!
This is a recipe, my friend Jimmie came up with a few years ago. It's a really quick recipe with few ingredients.
Jimmie's pasta, 4 portions
140 grams bacon
1 clove garlic
1 broccoli or 1 zucchini
3-4 small tomatoes
1 pinch salt
a few turns of the pepper mill
2-3 teaspoons dry basil
pasta
Chop the broccoli into managable pieces. Chop the garlic. Quarter (or more if the tomatoes are big) the tomatoes. Cut the bacon into pieces with scissors.
For zucchini, slice it and cut it into small pieces. Add the zucchini, when you're half-way through frying the bacon.
If you use broccoli, boil the broccoli lightly. Save the water and start boiling the pasta in it.
Fry the bacon in some olive oil. Put in the garlic. Stir a few times. Add the broccoli, tomatoes, salt, pepper and basil. Stir a few times. Add some pasta water. Let the mixture fry until the tomatoes have disintegrated slightly. I prefer having the tomatoes a bit firm.
When the pasta is done, drain it and then add it to the mixture and let it soak up the sauce in the pan, I usually turn the heat off when doing this. Serve immediately!
I love this dish, because it tastes a lot of garlic, which I love and it's quick. I'm still experimenting with the amount of time the garlic needs to be fried, but this is the basic technique: Chef John - Garlic Spaghetti
For the amount of oil I used the following recipe (in Swedish): http://godarecept.com/spaghetti-aglio-e-olio/
Garlic Pasta, 1 person
2 cloves of garlic
20 ml olive oil
some parsley
a pinch chili flakes
black pepper
a little parmesan
pasta (Chef John uses spaghetti, I didn't have it, so I used penne instead until I buy spaghetti :P)
Chop the garlic thinly. Chop the parsley. Grate some parmesan.
Start boiling the pasta. Put the oil in a frying pan and slowly fry the garlic on medium heat, don't let it burn, you need to be with it all the time. When it starts to get golden, add some pasta water. Drain the pasta when it's done (taste taste taste, I never time my pasta). Put the pasta in a bowl, add the chili flakes, black pepper, add the garlic oil, parsley and the parmesan. Mix well and serve.
I've expanding my collection of pasta recipes, so today I tried this one: Foodwishes Penne Pasta with Vodka Sauce
This is how I made it.
Pasta with vodka sauce, 4 portions (I think)
140 grams bacon
about 125 ml vodka (use a nice one)
about 125 ml cream (add more if you like more creaminess...and heaviness :P)
400 grams passata di pomodoro
as much pasta as you like
parmesan
Put a little olive oil in a frying pan and fry the bacon, I like my bacon kind of crispy. Add the vodka and let it boil a little. Add the cream and reduce it.
Then add the passata and let the sauce simmer for about 25 minutes.
Boil pasta and then mix it with the sauce. Add some parmesan and serve.
I'm not a super fan of parmesan, so I only use a little. Let the cheese really melt into the sauce and pasta, if you're like me, otherwise you're in for a nasty suprise. When the cheese had melted, this is a really tasty dish, with lots of tomato flavour. I like creamy sauces and I used a lot of cream, but now I'm in a food coma...Statistics seem far far away!
I remember eating chicken liver with mushrooms cooked by my mum, I liked it, but when I tried to replicate it when I moved from home, almost 8 years ago, it failed and I've stayed away from chicken liver since. I've been feeling tired lately, so a dosis of iron is never wrong for a woman :P and with 500 grams of chicken liver for 10 kr at Hemköp right now, choice for dinner was easy!
This is a Caribbean version that I found here: http://caribbeanpot.com/category/chicken-recipes/
I couldn't find the exact ingredients, so my version is
Chicken liver - Caribbean Style, 4-5 portions
500 grams chicken liver
1/4 teaspoon salt
1 onion
2 cloves garlic
1/4 teaspoon green seasoning (I used spanish pepper without the inner part instead of the pimento)
3 cherry tomatoes or 1 big tomato
1/3 leek (white part)
1/2 green spanish pepper (the recipe calls for scotch bonnet, which I couldn't find at my store but this worked as well, scotch bonnet is hotter than spanish pepper so I kept the inner part of the pepper for more bunch)
1 teaspoon ketchup
1/4 black pepper
generous pinch curry powder
Trim the chicken liver and wash it with water until the water is clear. Let it drain for 15 minutes.
Chop onion, garlic, tomatoes, spanish pepper, leek.
Put the liver in a bowl and add salt, green seasoning, spanish pepper, ketcup, black pepper and curry. Marinate in the fridge for 30 minutes.
Put olive oil in a frying pan and gently fry the onion and garlic on medium heat, careful not to burn the garlic. Let it fry for about 3 minutes until it starts to brown. Add the liver. Bring up the heat, add the tomatoes.
The liver will start to give off liquid. Stir a lot. Fry for 5 minutes. Then add the leek, bring up the heat to the highest and fry for about 4 minutes, so some of the liquid goes away. Serve in bread.
It tastes amazing :) The taste is very subtle, the liver taste is there, but it's very fresh.
I'll definitely cook more chicken liver!
Back from Holland and time to eat my way through my freezer. I have two packages of pangasius fish to finish. Because I had an infection while I was in Holland, I'm going to treat myself to a lot better food, so I can recover from the antibiotics-treatment.
Mango chutney fish, 1 person
1 piece of pangasius
2 small spoons of paprika powder (I used sweet paprika powder from Hungary)
pepper, salt
a few splashes of lemon juice
couple of spoons of mango chutney
Spread the paprika powder, pepper and salt on both side of the fish. Marinate while waiting for the oven to heat up to 175 degrees.
When the oven is ready, quickly fry the fish on both sides in a lot of oil in a frying pan. Put on a tin, splash some lemon juice on it and spread the mango chutney over the fish. Bake in the oven for 15 minutes.
Serve with basmati rice.
