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Posts Tagged ‘Asian’

  1. Baked Catfish with Pineapple and Mushrooms Recipe

    January 15, 2014 by Varga László

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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 oile

     

    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

  2. Thai Persimmon Turkey with Steamed Buttery Broccoli Recipe

    January 24, 2013 by Varga László

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    Ingredients (4 servings):

    • 500 g deboned turkey leg
    • 2 tablespoons minced ginger
    • garlic
    • 1/2 lime juice
    • 1 tablespoon hot chili paste
    • soy sauce
    • 1 tablespoon brown sugar
    • 2 persimmons
    • 1 small green chili pepper
    • 1 tablespoon lemongrass
    • 500 g button mushrooms
    • 1 cup coconut milk
    • 3 green onions
    • 1 red capia pepper
    • 1 large broccoli
    • 75 g butter
    • salt to taste

     

    Preparation method:

      1. Dice the turkey into 2 cm cubes.aIMG_6513
      2. Place the turkey into a bowl together with the marinade components: garlic, ginger, lime juice, soy sauce, hot chili paste and brown sugar.aIMG_6518
      3. Mix them well together and leave marinating for 1-2 hours.
      4. Slice the green chili pepper and dice the capia pepper.
      5. Cut the mushrooms into quarters.
      6. Chop the green onions.
      7. Slice the persimmon then cut each slice in two. Reserve a few slices for garnishing.aIMG_6536
      8. Heat the oil in a wok over medium-high heat and the meat, green chili pepper and lemongrass for 4-5 minutes.aIMG_6525
      9. Add the quartered mushrooms, cover and simmer for 5-10 minutes.aIMG_6530
      10. Add the green onions, dices capia pepper and persimmon, stir fry for another 3-4 minutes.aIMG_6532
      11. Add the coconut milk and simmer for another 5-10 minutes until sauce thickens.aIMG_6538
      12. Wash well the broccoli and cut off its florets.aIMG_6534
      13. In a frying pan melt the butter, add the broccoli and about 1/4 cup water. Season with salt.
      14. Cover the pan with a lid and steam the broccoli this way, stirring a few time the pan, for about 5 minutes until their color turns wild green and they become just crisp. Beware not to overcook it because it looses texture and becomes mushy.
      15. Serve the turkey dish with some steamed buttery broccoli and garnish with some fresh persimmon slices.aIMG_6546aIMG_6553

     

    [amd-zlrecipe-recipe:2]


  3. Persian Lamb and Rhubarb Stew – Khoresh Rivas Recipe

    August 13, 2012 by Varga László

    Ingredients (4-6 servings)

    • 1 kg boneless lamb meat
    • 2-3 tablespoons of butter
    • 1 medium onion
    • 1 teaspoon chopped ginger
    • 1/2 teaspoon turmeric
    • 1/4 teaspoon  ground black pepper
    • 1 cup chopped parsley
    • 1 tablespoon chopped dried mint
    • 2 cloves of garlic
    • about 1/2 kg of rhubarb stalks
    • 1 tablespoon brown sugar
    • salt to taste

    Preparation method:

    1. Chop the onion and ginger.
    2. Cut the lamb meat off the bones – I used the front leg – and cut into 2 cm cubes.
    3. Heat the butter in a larger, add chopped onion, chopped ginger and some salt and saute until golden brown.
    4. Add the turmeric and ground black pepper, mix them stirring a wooden spatula.
    5. Add the lamb, bring the heat higher and brown the meat on all sides, if needed add a bit more oil or butter to avoid burning the meat.
    6. Pour about 2 cups of water, just enough to cover it, bring it to boil. Add the garlic, cover the pot with a lid and simmer over low heat for about an hour, stirring from time to time.
    7. Meanwhile, in 2 tablespoons of butter saute the parsley for 2 minutes then add the chopped dried mint ans saute for another minute.
    8. Add the this parsley-mint mix to the lamb pot halfway of its one hour simmering.
    9. Wash the rhubarb stalks an cut them into 2-3 cm pieces.
    10. Add the rhubarb  to the pot and simmer for 8-10 minutes until the rhubarb is done, mixing carefully.
    11. Add one tablespoon of brown sugar, and simmer for fa further minute.
    12. Serve with some brown rice, which is healthier than the white one.