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‘Ethnic’ Category

  1. Pancit Bihon – Filipino Shrimp Noodle Recipe

    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

    Preparation method:

    1. Cook the remaining shells and heads from the previous recipe –Grilled Jumbo Black Tiger Prawns with Fried Garlic and Lemon-. Strain.
    2. Cook the noodles according to the instructions on their package.
    3. Chop the garlic.
    4. Chop the shallots.
    5. Slice the green onions.
    6. 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.
    7. 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.
    8. 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.
    9. Dice the tofu if you have it into larger pieces. Mine was already crumbled.
    10. Heat oil in a frying pan, add the chopped garlic and shallots, sauté for 2 minutes, until fragrant.
    11. Add shrimp tails, tofu, and season with salt and pepper. Sauté until shrimps are done. Set aside.
    12. 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.
    13. Simmer over medium-low heat, stirring constantly for about 5 minutes, until the sauce thickens to your liking.
    14. Add the cooked shrimp-tofu mixture and cook for another 2-3 minutes.
    15. Place the cooked noodles in the plates.
    16. Ladle the shrimp sauce over the noodles and top with stir-fried shrimp and tofu.
    17. Top it with crushed pork cracklings, smoked fish flakes, chopped green onion and quartered hard-boiled eggs.

     

     

     

     


  2. Balcanic recipe – Turkish / Greek Eggs – Eggs with Soutzouki Sausage – Sucuklu Yumurta

    December 20, 2018 by Varga László

    Ingredients (2 servings ):

    • 4 eggs
    • 200 g sucuk / soutzouki sausage (depending if you get it from Turkish or Greek shops 🙂 )
    • 1-2 tablespoons olive oil
    • a few chilli flakes or a smaller (dried) red chilli pepper
    • salt and pepper to taste

     

    Preparation method:

    1. Cut the sausage into half centimetre thick slices.
    2. Heat the olive oil in a smaller frying pan.
    3. Add the sausage slices into the pan and fry them on one side for about 1-2 minute, then turn them.

    4. Add the cracked eggs, try not to break the yolks, season with salt and freshly ground black pepper, chilli flakes.
    5. Cover with a lid, reduce the heat to low and cook for 2-3 minutes until the whites stopped being runny.
    6. Serve immediately.


  3. Lamb and Artichoke Stew – Recipe

    July 18, 2018 by Varga László

    Ingredients (6 servings)

    • 2 tablespoons olive oil
    • 1 kg lamb
    • 3 medium yellow onions
    • half a lemon
    • 1 head of garlic
    • 200 ml red wine
    • 100 ml tomato passata (thicker tomato juice)
    • 4 large artichokes
    • salt and black pepper to taste

    Preparation method:

    1. Chop the onion.
    2. Chop the garlic.
    3. Cut the lamb into 2 cm cubes.
    4. In a large pot, add the fattier pieces of lamb and over low heat render them to fat.
    5. Add the chopped onions and garlic and saute about 5-7 minutes over medium heat, until the onions are soft and fragrant.
    6. Add the cubed lamb, the red wine, salt and pepper to taste. Bring to boil and cook over medium-low heat for about half an hour.
    7. Add the tomato paste, lemon juice and keep cooking for another 30 minutes.
    8. Clean the artichokes: Remove their outermost tough leaves.
    9. Using a sharp knife cut the top third part of the artichokes.
    10. Cut each artichoke into quarters and using a paring knife carefully remove the choke of each piece.
    11. Once cut and cleaned place the pieces into a bowl with lemon juice and water or directly into the stew pot, so they do not oxidize.
    12. After adding all the artichokes quarters cook the stew for another 20 minutes or so. Adjust salt and pepper to your liking.
    13. Serve ornating with some chopped green garlic and a lemon wedge.