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Posts Tagged ‘rice’

  1. Chicken Adobo – Filipino Recipe (Adobong Manok)

    March 11, 2012 by Varga László

    Ingredients (4-6 persons):

    • 1 whole chicken
    • 2-3 garlic cloves chopped
    • 1 cup coconut milk
    • 1 red chili pepper
    • 4 tablespoons soy sauce
    • 2 tablespoons vinegar
    • 2 bay leafs
    • 10-15 crushed peppercorns


    Preparation method:

    1. Skin and cut up the chicken in small pieces. The skin and the more bonier parts use to make some stock or soup. (I used mines to make the next recipe i will publish – Liver dumplings soup.)
    2. Heat some oil in a large pan, throw in the garlic  and brown lightly the chicken pieces on both sides.
    3. Add the coconut milk, cover and simmer on medium heat for 10 minutes. 
    4. Add the the bay leaves, chili, vinegar, soy sauce and peppercorns, stir them well, cover and simmer for another 10 minutes. 
    5. Take off the cover of the pan and let the sauce thicken to the desired consistency.

  2. Kiwi Chicken Recipe

    February 25, 2012 by Varga László

    Ingredients (4 persons)

    • 2 tablespoons soy sauce
    • 1 tablespoon freshly squeezed lime juice
    • 2 teaspoons brown sugar
    • 1 teaspoon lemon peel
    • 1 teaspoon balsamic vinegar
    • 1/2 teaspoon chili flakes
    • 500 g skinless chicken breasts
    • 4 tablespoons cornstarch
    • 1 red bell pepper, cubed
    • 6 green onions, cut into 3-4 cm pieces
    • 2 tablespoons minced garlic
    • 2 tablespoons minced fresh ginger
    • 6 smaller kiwis, of you have bigger ones use 3-4
    • 1 cup rice
    • 200 g mushrooms

    Preparation method:

    1. In a bowl stir together soy sauce, lime juice, sugar, lemon peel, vinegar and chili flakes until blended.
    2. Cut the chicken breasts into 2 cm cubes, add to the marinade and set aside for at least 1 hour.
    3. Remove the chicken cubes from the marinade and dredge them in the cornstarch until evenly coated. 
    4. Heat 2-3 tablespoons of oil in a wok over medium-high heat, add chicken and stir-fry 4-5 minutes, then set the chicken aside. 
    5. Add some other oil to wok, stir in garlic, ginger, pepper and onions,  and stir-fry 1-2 minutes. 
    6. Return chicken to wok and stir in the remaining marinade and simmer for 2-3 minutes. 
    7. Add in cubed kiwi and let it simmer for a few seconds.
    8. For the side-dish, boil together the rice and mushrooms, add some salt, pepper and curry powder, cook on medium heat until rice is tender.
    9. Serve the kiwi chicken together with the mushroom rice and some slices of fresh kiwi.

  3. Salmon Teriyaki with Vegetable Rice Recipe

    February 16, 2012 by Varga László

    This is a great and healthy recipe that I was helped by a good friend of mine. I long wanted to make a teriyaki dish but never had the chance, until now 😉


    Ingredients (4 persons):


    For the teriyaki salmon:

    • 4 pieces of salmon steak
    • 2-3 tablespoons bottled teriyaki sauce
    • 2 tablespoons honey
    • 2 teaspoons freshly grated ginger
    • 1 teaspoon lemon juice
    • 1/2 teaspoon hot chili flakes


    For the rice:

    • 1 cup brown rice
    • 1 medium onion
    • 1 red pepper
    • 150 g mushrooms (we used pleurotus or oyster mushrooms)
    • 100 g frozen peas
    • salt and pepper to taste
    • a whiff of safflower
    • 2-3 tablespoons vegetable oil
    • 1-2 tablespoons homemade cider
    • 100 g carrots
    • 100 g rocket leaves

    Method of preparation:


    1. Wash the salmon pieces then pad them dry with paper towels.
    2. In a deep bowl, mix together the ingredients for the teriyaki marinade: teriyaki sauce, honey, ginger and chilli flakes.
    3. Add the salmon steaks to the marinade,basking both sides of each piece. Let it marinate for 30-60 minutes.
    4. Dice the onion, pepper and mushrooms into small pieces.
    5. Add the oil to a pan then add the vegetables and braise them for 2-3 minutes until fragrant.
    6. Add the rice to the pan and continue the braising for another 2-3 minutes.
    7. Add 1 cup of water, the cider, salt and pepper and simmer for 10-15 minutes. From time to time add a little water to have enough liquid to boil and not to stick to the pan.
    8. When the rice is almost done add the peas and the safflower, simmer for another 5 minutes or so until everything is tender.
    9. Meanwhile on a gas broiler (or a grill depending what you have at hand) grill the salmon steaks removed from the marinade, turning once. While broiling, from time to time brush some of the marinade from the bowl to the salmon pieces, to get an even more nice, caramelized glaze. At the end brush over them a layer of honey, turn up the heat and let them caramelize further for 1 minute.
    10. Wash the rocket leaves and let them strain of water.
    11. Serve on big plates each piece of salmon accompanied by vegetable rice and a handful of fresh rocket leaves.