March 20, 2019 by Varga László
Ingredients (6 servings):
500 g beef tripe precooked and sliced
500 g beef meat and bones (prepackaged soup mix)
1/2 celery root
a bunch of parsley leaves
1/2 teaspoon marjoram
6-10 whole allspice berries
10 os so whole black peppercorns
2 bay leaves
1 tablespoon hot paprika (I used a chilli pepper)
1 tablespoon sweet paprika
6 ounces tomato paste
salt to taste
Julienne the carrots and half of the celery root.
Chop the parsley leaves.
Cut the beef meat into large cubes.
Place the tripe and the beef soup meat and bones with enough water to cover in a large soup pot. Season with plenty of salt.
Bring to boil and then reduce heat and simmer over medium heat for 1-2 hours, until tripe is cooked.
Add the bay leaves, black peppercorns, chilli pepper, sweet paprika, tomato paste, allspice and marjoram.
Add the carrot sticks, celery root sticks and broth, or water to cover them all. Bring to boil and simmer until vegetables are tender.
Add the chopped parsley leaves and cook for 2 more minutes.
Serve hot with some extra chopped parsley on top.
In Polish, tripe soup is known as flaki zupa (FLAH-kee) or just flaczki (FLAHTCH-kee), which also literally means “guts.” Typically, Polish tripe soup is made with beef tripe and is considered one of the national soups of Poland, especially since it is touted to have been eaten by King Władysław II Jagiełło.
While recipes vary by region, in addition to beef tripe, vegetables, beef broth, and marjoram are included and sometimes tomatoes or tomato paste, and other spices are added. Some versions feature a clear broth, while others are creamed. This recipe is made in the Warsaw style (flaki po Warzawsku).
Polish, Soup, Uncategorized | Tags: allspice, beef, carrots, marjoram, Polish, soup, tripe | No Comments
February 1, 2019 by Varga László
Ingredients (2 servings):
500 g /
a dozen whole Argentine red shrimps 100 ml olive oil
3 Tbsp red wine vinegar
5 garlic cloves
1 bunch of fresh parsley leaves
juice of 1 lime
Peel off the shell of the shrimps leaving on the last segment of the tail.
Devein them if you are skilled enough, I was lazy, so I left most of them with the veins.
Chop the garlic.
Chop these parsley leaves.
Place the parsley leaves, 100 ml olive oil, the chopped garlic cloves and lime juice into a bowl.
Using a hand/stick blender them until everything is mixed nicely together.
Coat the shrimps with a bit of remaining olive oil and grill them 1- 2 minutes per side until cooked and have nice grill marks. Proceed in batches if having a smaller grill, like me.
Lay the shrimps on a large plate
and drizzle the chimichurri sauce over them. Serve while hot.
Ethnic, Seafood | Tags: garlic, grilled, lemon, parsley, seafood, shrimps | No Comments
December 26, 2018 by Varga László
Ingredients (4 servings):
250 grams shrimp
about 1 litre shrimp stock
vegetable frying oil
3 garlic cloves
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 –
-. Strain. Grilled Jumbo Black Tiger Prawns with Fried Garlic and Lemon 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.
Asian, Filipino, Seafood | Tags: Asian, cracklings, eggs, filipino, fish, garlic, green onions, noodles, pork, shrimps | No Comments