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Posts Tagged ‘green onions’

  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. 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.

  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 chilli 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 chillies.
    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 chillies, 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