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Posts Tagged ‘chili pepper’

  1. Sweet Banana Chili Peppers Stuffed with Salmon

    September 20, 2018 by Varga László

    Ingredients (2 servings):

    • 8-10 sweet banana chili peppers, I had red and orange ones
    • 200 g salmon filet
    • 1 egg
    • 5 garlic cloves
    • a bunch of thin green onions
    • a bunch of parsley leaves
    • 1 small red hot chili pepper
    • coarse salt to taste
    • 1 lime

    Preparation method:

    1. Using a cleaver or a heavy kitchen knife chop roughly the salmon.
    2. Using a sharp, thin and long paring/slicing knife cut off the stems of the chili peppers.
    3. Using the same knife scoop and scrape off their seed, cleaning as much as possible the chilies insides.
    4. Slice thinly the green onions.
    5. Slice thinly the red hot chili pepper.
    6. Chop the garlic cloves.
    7. Chop the parsley leaves.
    8. Add together to a bowl the chopped salmon, green onions, parsley, red hot chili, garlic, a whole egg, the juice of a half lime and salt to taste.
    9. Mix them together gently.
    10. Using a teaspoon fill carefully the hollow sweet banana chilies.
    11. Place the salmon-filled chilies in an oven-proof dish and roast them in the oven preheated to 180 C for about 10-15 minutes.
    12. The remaining salmon filing mixture after stuffing all chilies will be fried in a pan for a few minutes on each side to a yummy omelet.
    13. Serve the stuffed chilies garnished with some omelet pieces, some chopped green onions, and lime wedges.

  2. 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.

  3. 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