December 26, 2018 by Varga László
Ingredients (4 servings):
- 250 grams shrimp
- about 1 litre shrimp stock
- rice noodles
- vegetable frying oil
- 3 garlic cloves
- 4-5 shallots
- 100 grams tofu
- salt to taste
- 2 tablespoons annatto powder
- 2 tablespoons fish sauce
- 3 tablespoons flour
- 4 hardboiled eggs
- 100 g smoked fish flakes
- 100 g cup pork crackling crushed
- 2 stalks green onions
- Cook the remaining shells and heads from the previous recipe –Grilled Jumbo Black Tiger Prawns with Fried Garlic and Lemon-. Strain.
- Cook the noodles according to the instructions on their package.
- Chop the garlic.
- Chop the shallots.
- Slice the green onions.
- Dissolve the annatto powder in 100 ml water. I did not have annatto powder so I used smoked paprika, which did not need this dissolving step.
- I did not have the small, crumbled pork cracklings, only the larger-regular sized ones, so I cut them into pieces and re-fried them to get the extra crunch. Set them aside from the pan.
- Also did not have ether smoked fish flakes, so using a fork, I tore the smoked fish into small bits and I fried them in the pan I re-fried the cracklings before.
- Dice the tofu if you have it into larger pieces. Mine was already crumbled.
- Heat oil in a frying pan, add the chopped garlic and shallots, sauté for 2 minutes, until fragrant.
- Add shrimp tails, tofu, and season with salt and pepper. Sauté until shrimps are done. Set aside.
- In another saucepan, add the shrimp broth, add annatto water if having, if not, what I used – 2-3 teaspoons Spanish smoked paprika, ground pepper, fish sauce and flour dissolved in water.
- Simmer over medium-low heat, stirring constantly for about 5 minutes, until the sauce thickens to your liking.
- Add the cooked shrimp-tofu mixture and cook for another 2-3 minutes.
- Place the cooked noodles in the plates.
- Ladle the shrimp sauce over the noodles and top with stir-fried shrimp and tofu.
- Top it with crushed pork cracklings, smoked fish flakes, chopped green onion and quartered hard-boiled eggs.
Category Asian, Filipino, Seafood | Tags: Asian,cracklings,eggs,filipino,fish,garlic,green onions,noodles,pork,shrimps | No Comments
July 25, 2018 by Varga László
Ingredients (1-2 servings):
- 400 g Vietnamese hard shell clams
- 300 ml elderflower cordial
- 2-3 garlic cloves
- 1 teaspoon ginger freshly minced
- 1 small dried red chilli
- 1-2 teaspoons fish sauce
- 1 lime
- 1-2 green onions
- If using frozen clams, leave them in cold water for half an hour or so.
- Wash them in two bowls of water until the water in the bowl is clear.
- Chop the garlic.
- Chop the ginger.
- Chop the dried chilli into flakes.
- Chop the green onion and parley.
- Cut the lime into wedges.
- Place the clams into a smaller pot, add the garlic, ginger, chilli flakes and pour the elderflower cordial just enough to cover them all with liquid.
- Squeeze the juice of a quarter of a lime.
- Cover with a lid and cook for 4-5 minutes until the clams have opened.
- Adjust the taste with fish salt and black pepper to your liking.
- Serve with chopped green onions, chopped parsley and some lime wedges.
Category Asian, Seafood, Soup, Vietnamese | Tags: chili pepper,clams,garlic,ginger,green onions,lime,quick,seafood,soup,Vietnamese | No Comments
April 5, 2015 by Varga László
It is spring time so it’s lamb season. I was shopping in the farmers market and got a bunch of stevias.
Not long time ago there was the Persian New Year – Nowruz.
So I was looking for something to combine them all – Persian food, lamb and stevia. I found – Gormeh Sabzi – but I replaced the spinach with the stevia.
I cooked this dish for some friends, most of them stating that they don’t like lamb at all, but they will taste it not to insult me.
At the end, they ate it all leaving the pot empty! 😉
So, Happy Nowruz everyone, with a bit delay 🙂
Ingredients (about 8-10 portions):
- 1 kg boneless lamb shoulder- I used a full shoulder which I deboned myself
- 4 tbsp olive oil
- 1 onion
- 4 garlic cloves
- 2 teaspoon freshly chopped ginger
- 2 teaspoons ground turmeric
- 1/4 teaspoon saffron
- 400 g tinned kidney beans, drained
- 3 bunches stevia
- 2 bunches parsley
- 1 leek
- 2 bunches spring onions
- 2 bunches spring garlic
- 1 dried lime
- 1 teaspoon chilli flakes
- salt and ground black pepper to taste
- Cut the lamb meat into 2 cm cubes (debone it if necessary).
- Chop the onion and garlic.
- Cut the stevia leaves into 2 cm strips.
- Slice the green garlic, green onions and leek.
- In a large frying pan heat 1-2 tablespoons olive oil.
- Add first the fattier lamb pieces, to melt the lard until they have browned and a bit crunchy.
- Add the chopped onion and garlic and fry them until golden.
- Add the remaining lamb and chopped ginger and fry them until golden brown.
- Add the leeks,. Cover with a lid and slide into the oven for 1 1/2 hours.
- Heat the 2 tablespoons of olive oil in a large frying pan and add the stevia, parsley, spring onions, spring garlic and leek greens.
- Fry them for a few minutes, over medium-low heat, stirring until fragrant and darker.
- Add to the casserole with the limes, season to taste, then return to the oven for a further 1 1⁄2 to 2 hours, until the lamb is extremely tender.
- Serve while hot with saffron rice.
Category Asian, Ethnic, Lamb | Tags: garlic,ginger,green onions,lamb,lime,parsley,Persian,stevia,stew,turmeric | 2 Comments