August 26, 2014 by Varga László
The inspiration for my recipe was my first night in Singapore:
I arrived to Singapore after a tiresome day of travel and after doing an evening tour of the city, I returned to my hostel to crash and sleep.
But I hanged a bit more in the living room of the hostel to make plans for the second day. Here there were quite a few of backpackers from different places, but mainly had lots of talks with a Taiwanese guy called Chris. After a lot of discussions, midnight passed quite well we have a thirst for a beer and we go to the corner shop. At this time Chinatown started to chill down after the day’s fuss for the approaching Chinese New Year. Then Chris proposes to go eat something, I was not hungry but gourmet as always, agree.
We found a Chinese grill restaurant open until 4 o’clock in the morning and ordered some of the most interesting stuff – chicken gizzards, pork belly, goat, garlic, stinky tofu – all on skewers, accompanied of course by a pair of Chinese beers. Everything was very good.
So when a friend of mine proposed to do some grilling, I remembered the skewers eaten with Chris in Singapore and invented the recipe below. I used an outdoor charcoal grill which gave a nice smoky flavor to the skewers but you can use other grills you have at hand.
Ingredients (4 servings):
- 500 g chicken gizzards and hearts – mixed
- 1 rhubarb stalk
- 3 garlic bulbs
- Red chilli pepper slices preserved in salty brine
- 2 green chilli peppers
- 50 ml soy sauce
- Cut the gizzards in three and place them in a bowl together with the hearts.
- Add the soy sauce and the red chili pepper slices, stir them well together and let them marinate for 10 minutes.
- Slice the rhubarb stalk into 1 cm slices.
- Slice thinly the green chili peppers.
- Thread alternating onto the skewers the gizzard/heart pieces, garlic cloves, rhubarb slices and green pepper slices.
- Heat a charcoal grill, a grill pan or other grill you have handy.
- Grill the skewers over the grill for about 10-15 minutes, turning them until they are cooked through.
Category Chicken, Chinese | Tags: chicken,chili pepper,chinese,grill,rhubarb,skewers,soy sauce | 1 Comment
January 24, 2013 by Varga László
Ingredients (4 servings):
- 500 g deboned turkey leg
- 2 tablespoons minced ginger
- 1/2 lime juice
- 1 tablespoon hot chili paste
- soy sauce
- 1 tablespoon brown sugar
- 2 persimmons
- 1 small green chili pepper
- 1 tablespoon lemongrass
- 500 g button mushrooms
- 1 cup coconut milk
- 3 green onions
- 1 red capia pepper
- 1 large broccoli
- 75 g butter
- salt to taste
- Dice the turkey into 2 cm cubes.
- Place the turkey into a bowl together with the marinade components: garlic, ginger, lime juice, soy sauce, hot chili paste and brown sugar.
- Mix them well together and leave marinating for 1-2 hours.
- Slice the green chili pepper and dice the capia pepper.
- Cut the mushrooms into quarters.
- Chop the green onions.
- Slice the persimmon then cut each slice in two. Reserve a few slices for garnishing.
- Heat the oil in a wok over medium-high heat and the meat, green chili pepper and lemongrass for 4-5 minutes.
- Add the quartered mushrooms, cover and simmer for 5-10 minutes.
- Add the green onions, dices capia pepper and persimmon, stir fry for another 3-4 minutes.
- Add the coconut milk and simmer for another 5-10 minutes until sauce thickens.
- Wash well the broccoli and cut off its florets.
- In a frying pan melt the butter, add the broccoli and about 1/4 cup water. Season with salt.
- Cover the pan with a lid and steam the broccoli this way, stirring a few time the pan, for about 5 minutes until their color turns wild green and they become just crisp. Beware not to overcook it because it looses texture and becomes mushy.
- Serve the turkey dish with some steamed buttery broccoli and garnish with some fresh persimmon slices.
Category Thai, Turkey | Tags: Asian,broccoli,chili pepper,coconut milk,ethnic,garlic,ginger,green onions,lemongrass,lime,mushrooms,persimmon,soy sauce,turkey | 5 Comments
September 18, 2012 by Varga László
Ingredients (3 servings):
for the pork medallions:
- about 6-700 g pork tenderloin
- 1 tablespoon hot paprika powder
- 4 tablespoons freshly squeezed lemon juice
- 2 tablespoons soy sauce
- 1 tablespoon mince garlic
- 1/2 cup white wine
- salt to taste
- 4 tablespoons butter
for the mushrooms:
- 6 tablespoons extra virgin olive oil
- 500 g smaller champignon (button) mushrooms
- 3 tablespoons butter
- salt and pepper to taste
- 1-1/2 teaspoons fresh-chopped thyme leaves
- 2 tablespoons fresh-squeezed lemon juice
- 1/2 cup white wine
for the peaches:
- 4-6 large firm peaches well ripe
- 2 tablespoons butter
- 3 tablespoons brown sugar
- Slice the tenderloin into 2 cm thick medallions.
- Put the meat slices into a bowl together with the soy sauce, paprika, lemon juice, garlic, half cup of wine and salt to taste. Let it marinate for 2-3 hours or overnight.
- Cut the peaches into halves.
- To prevent the mushrooms to soak water just wipe them with a damp towel or just a little water.
- Heat the olive oil in a frying pan until hot then add the mushrooms with cap side down, in a single layer. Let them fry without stirring for about 3 minute until their caps are caramelized. If stirring quicker, they will release liquid and begin to boil.
- After these 3 minutes stir the and continue to fry them for about another 5 minutes.
- Add the butter and fry them for another 5 minute, until nicely caramelized – golden brown.
- Lower a bit the heat, add thyme, lemon juice, the other half cup of wine and salt and pepper to taste. Simmer until the liquid evaporates leaving just a small amount of sauce glazing the mushrooms.
- Remove the mushrooms from the pan and set them aside, but leave the small amount of juices remaining in the pan.
- Melt 3 tablespoons of butter in the pan and fry the peaches with the cut side down for about 2-3 minute depending on the ripeness of the peaches, not too much not to become too mushy.
- Flip them over and sprinkle with brown sugar and brown this other side also for another 2 minutes.
- Meanwhile in another frying pan melt some butter and fry lightly the tenderloin slices on both sides for about 1-2 minutes per side.
- Serve an large plates 3-4 pork medallions, some fried peach halves and a handful of caramelized mushrooms.
Category Pork | Tags: butter,lemon,mushrooms,paprika,peaches,pork,soy sauce,sugar,thyme,wine | 6 Comments