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Posts Tagged ‘chili pepper’

  1. Chinese Eggplants Indonesian – Style with Garlic Chilli Sauce – Recipe

    August 10, 2018 by Varga László

    Ingredients (3-4 servings):

    • 3 long and thin Chinese eggplants, about 300-400 g
    • ‎1 garlic bulb
    • ‎2 hot chilli peppers, maybe different kinds if you can find
    • ‎1 red pepper – sweet
    • ‎1 teaspoon ground lemongrass
    • ‎1 teaspoon ground kaffir lime leaves
    • ‎1/2 can coconut milk
    • ‎3-4 shallots
    • ‎1 tablespoon vegetable oil
    • ‎salt and pepper to taste

    Preparation method :

    1. Cut the eggplants crosswise into 7-10 cm long pieces , then halve each of these lengthwise.
    2. Fill a bowl with cold water and dissolve 2 tablespoons of salt in it.
    3. Add the eggplants to the bowl and leave them to soak out their bitterness for half an hour.
    4. Chop the garlic, shallots and chillies.
    5. Slice the sweet red pepper.
    6. In a steamer or a wok with little water with a lid, steam the eggplants for 5-7 minutes, until soft.
    7. Heat the oil in another wok, add the chopped garlic, chillies and shallots.
    8. Stir-fry over medium heat for 1-2 minutes.
    9. Add the red pepper, lemongrass, kaffir lime and some water and simmer for 1-2 minutes.
    10. Add the coconut milk and continue to simmer for 3-4 minutes until the sauce thickens to the desired consistency.
    11. Add the eggplants and simmer for another minute.
    12. Serve while hot with some green leaves on the side.

  2. Hot Zucchini and Basil Cream Soup Recipe

    August 4, 2018 by Varga László

    Hot Zucchini and Basin Cream Soup Recipe

    Ingredients (4 servings):

    • 4-5 garlic clovesHot Zucchini and Basil Cream Soup Recipe
    • a bunch of green onion (2-3 of them)
    • 50 g butter
    • 2 medium zucchinis
    • 2 green chili peppers
    • a bunch of basil leavesHot Zucchini and Basil Cream Soup Recipe
    • 100 ml heavy cream
    • 100 g goat cheese

    Preparation method:

    1. Chop coarsely the garlic.
    2. Chop the green onions.
    3. Slice thinly the green chilies.
    4. Grate the zucchinis.
    5. Grate the goat cheese.Hot Zucchini and Basil Cream Soup Recipe
    6. Melt the butter in a soup pot.
    7. Add the chopped garlic and the onions’ white ends. Fry for 1-2 minutes over medium-low temperature.    
    8. Add the rest of the green onions, green chilies, grated cheese, grated zucchini, basil leaves.
    9. Add water so it covers the ingredients but just, and cook for a few(3-5) minutes until the zucchini is cooked through.
    10. Add the cream and bring it to boil for a final time for a few seconds.Hot Zucchini and Basil Cream Soup Recipe
    11. Serve the soup while still hot topped with a few extra sticks of goat cheese and some basil leaves.Hot Zucchini and Basin Cream Soup Recipe

  3. Vietnamese Hardshell Clams Cooked in Elderflower Cordial with Lime, Garlic, Ginger, Chili Peppers

    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 chili
    • 1-2 teaspoons fish sauce
    • 1 lime
    • 1-2 green onions

    Preparation method:

    1. If using frozen clams, leave them in cold water for half an hour or so.
    2. Wash them in two bowls of water until the water in the bowl is clear.
    3. Chop the garlic.
    4. Chop the ginger.
    5. Chop the dried chili into flakes.
    6. Chop the green onion and parley.
    7. Cut the lime into wedges.
    8. Place the clams into a smaller pot, add the garlic, ginger, chili flakes and pour the elder flower cordial just enough to cover them all with liquid.
    9. Squeeze the juice of quarter of a lime.
    10. Cover with a lid and cook for 4-5 minutes until the clams have opened.
    11. Adjust the taste with fish salt and black pepper to your liking.
    12. Serve with chopped green onions, chopped parley and some lime wedges.