Category: Asian

Baked Catfish with Pineapple and Mushrooms Recipe

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Ingredients:

  • 1 whole smaller catfish – about 2 kgaIMG_8369
  • 1 pineapple
  • 250 g medium to small tomatoes
  • salt and pepper to taste
  • 4 garlic loves
  • 500 g oyster mushrooms
  • 1/2 lemons juice
  • 2-3 green onion stalks
  • 2-3 tablespoons olive oil

Preparation method:

  1. Wash and degut the fish.aIMG_8371
  2. Slice the fish into 2 cm slices. Remove the head and tail, preserve them for a fish head soup. The recipe will follow soon.aIMG_8373
  3. Slice the whole pineapple into 2 cm slices, leave its skin on. Cut every slice into quarters.aIMG_8375
  4. Put the fish and pineapple slices into a bowl. Sprinkle some olive oil and lemon juice over. Grind some salt, black pepper. I have also grind some very nice fish condiments, mostly herbs and dried vegetables. Stir them gently and leave them for 5-10 minutes.
  5. Lay the fish and pineapple slices into an oven tray, bake them for about 20 minutes at 180 C.aIMG_8378
  6. Chop the green onions and garlic.
  7. Cut the tomatoes into quarters.aIMG_8385
  8. Add the chopped garlic, green onions, quartered tomatoes and oyster mushrooms on top of the fish-pineapple tray.aIMG_8389
  9. Bake them for another 20-25 minutes until the mushrooms are roasted a bit and the tomatoes are well wilted.aIMG_8399
  10. Remove the tray from oven and serve while still hot.aIMG_8402

Mutton Chops with Eggplant Sauce – Indian Recipe

Ingredients (4 servings):

  • 1 – 1 1/2 kg mutton chops with some fat on them
  • 2 small eggplants
  • 1 red onion
  • 6 garlic cloves
  • 1-2 chilli peppers, depending on their hotness
  • 3 teaspoons chilli powder
  • 1/2 teaspoons cumin seeds
  • 1-2 pieces green cardamon, ground or chopped
  • 1/2 teaspoon turmeric
  • a few parsley leaves to garnish
  • 2 tomatoes for garnishing

Preparation method

  1. Chop the onion and the garlic,
  2. Peel the eggplants and dice them into 2 cm cubes.
  3. Remove the fat from the mutton and cut the meat into serving pieces.
  4. Melt the mutton fat in a cooking pot and scoop and discard the cracklings.
  5. Add to the pot the chopped onion and garlic and fry until fragrant.
  6. Add chilli pepper, cumin seeds,  salt and fry for a minute, scoop the contents and set aside leaving some fat in the pot.
  7. Add mutton chops to the pot and sear them by fry for a few minutes on each side.
  8. Return to the pot the fried onions, garlic and spices removed earlier and add turmeric powder, cardamom, chilli powder and fry for another a few seconds stirring.
  9. Add water enough to cover the mutton and simmer for about 40 minutes or until the liquid reduces to a third.
  10. Add the eggplant cubes, cover the pot with a lid and cook for about 20 minutes until the eggplant is almost melted down in the sauce. If needed, you can add some more water.
  11. Serve with rice and Indian roti or other flat-bread, some tomato wedges and garnish with fresh coriander or parsley leaves.

Chicken Adobo – Filipino Recipe (Adobong Manok)

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Ingredients (4-6 servings):

  • 1 whole chicken
  • 2-3 garlic cloves chopped
  • 1 cup coconut milk
  • 1 red chilli pepper
  • 4 tablespoons soy sauce
  • 2 tablespoons vinegar
  • 2 bay leafs
  • 10-15 crushed peppercorns

Preparation method:

  1. Skin and cut up the chicken in small pieces. The skin and the bonier parts use to make some stock or soup. (I used mines to make the next recipe I will publish – Liver dumplings soup.)
  2. Heat some oil in a large pan, throw in the garlic and brown lightly the chicken pieces on both sides.
  3. Add the coconut milk, cover and simmer on medium heat for 10 minutes. 
  4. Add the bay leaves, chilli, vinegar, soy sauce and peppercorns, stir them well, cover and simmer for another 10 minutes. 
  5. Take off the cover of the pan and let the sauce thicken to the desired consistency.

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[translate lang=magyar]

Adobo Csirke – filippínó recept (Adobong Manok)

Hozzávalók (4-6 személyre):

  • 1 egész csirke
  • 2-3 gerezd fokhagyma felaprítva
  • 1 csésze kókusztej
  • 1 piros csipős paprika
  • 4 evőkanál szójaszósz
  • 2 evőkanál ecet
  • 2 babér levelek
  • 10-15 tört bors

Elkészítési módszer:

  1. Lenyúzzuk a bőrt és feldaraboljuk a csirkét kisebb darabokra. A bőrt és a csontosabb részeket felhasználjuk leveshez. (Én főztem belőle a következő receptet amit fogok közzétenni – májgombóc levest.)
  2. Forrósítsunk egy kis olajat egy nagy lábosban, dobjuk belé a fokhagymát és enyhén barnítsuk meg a csirke darabokat mindkét oldalon.
  3. Adjuk hozzá a kókusztejet, fedjük le és pároljuk közepes lángon 10 percig.
  4. Hozzáadjuk a babérlevelet csipős paprikát, ecetet, szójaszószt és a borsot, keverjük jól, fedjük le és főzzük még 10 percig.
  5. Vegyük le a fedelet a serpenyőről, és hagyjuk sűrűsödni a szószt a kívánt konzisztenciáig.

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Pui Adobo – Reteta Filipineza

Ingrediente (4-6 persoane):

  • 1 pui întreg
  • 2-3 căţei de usturoi tocat
  • 1 cană lapte de cocos
  • 1 ardei iute rosu
  • 4 linguri sos de soia
  • 2 linguri de oţet
  • 2 foi de dafin
  • 10-15 boabe de piper zdrobite

Metoda de preparare:

  1. Jumuliți şi tăiaţi puiul în bucăţi mici.Pielea şi a bucățile mai osoase le puteți folosi pentru supa. (Ale mele le-am folosit pentru urmatoarea reţetă ce o voi publica supa cu găluşte de ficat.)
  2. Încălziți puţin ulei intr-o tigaie mare, adăugați usturoiului şi prăjiți uşor bucățile de pui pe ambele părţi.
  3. Adăugaţi laptele de cocos, acoperiți şi fierbeți la foc mediu timp de 10 minute.
  4. Adăugaţi foile de dafin, ardeiul iute, oţetul, sosul de soia si boabele de piper, amestecați-le bine, acoperiți şi fierbeți timp de încă 10 minute.
  5. Ridicați capacul de pe tigaie şi lăsaţi sosul sa se îngroaşe pana la consistenţa dorită.

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