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
- Using a cleaver or a heavy kitchen knife chop roughly the salmon.
- Using a sharp, thin and long paring/slicing knife cut off the stems of the chili peppers.
- Using the same knife scoop and scrape off their seed, cleaning as much as possible the chilies insides.
- Slice thinly the green onions.
- Slice thinly the red hot chili pepper.
- Chop the garlic cloves.
- Chop the parsley leaves.
- 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.
- Mix them together gently.
- Using a teaspoon fill carefully the hollow sweet banana chilies.
- 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.
- 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.
- Serve the stuffed chilies garnished with some omelet pieces, some chopped green onions, and lime wedges.
Category Fish | Tags: chili pepper,garlic,green onions,light,parsley,salmon | No Comments
August 4, 2018 by Varga László
Category Soup, Vegetarian | Tags: basil,butter,cheese,chili pepper,garlic,goat cheese,green onions,soup,sour cream,zucchini | No Comments
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
- If using frozen clams, leave them in cold water for half an hour or so.
- Wash them in two bowls of water until the water in the bowl is clear.
- Chop the garlic.
- Chop the ginger.
- Chop the dried chili into flakes.
- Chop the green onion and parley.
- Cut the lime into wedges.
- 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.
- Squeeze the juice of quarter of a lime.
- Cover with a lid and cook for 4-5 minutes until the clams have opened.
- Adjust the taste with fish salt and black pepper to your liking.
- Serve with chopped green onions, chopped parley and some lime wedges.
Category Asian, Seafood, Soup, Vietnamese | Tags: chili pepper,clams,garlic,ginger,green onions,lime,quick,seafood,soup,Vietnamese | No Comments