Reinier
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Preperation:
The meat:
[attachment=1112,19]Plenty unions:
[attachment=1112,20]Cook the meat:
[attachment=1112,18]Add spices:
[attachment=1112,15]Everything together and just simmer away:
[attachment=1112,17]After 2 hours: The unions need some more simmering:
[attachment=1112,16]Attachments:
And also something for vegetarians: fried dumpling :)
You need:
2 shredded spring unions
5 water chestnuts
175 grams tofu crumbled
3 tea spoons of soy sauce
a stack of wonton wrappers (for deep frying)
oil for fryingChop spring union and water chestnust in a food procesor, then add the tofu and soy sauce and mix.
Place a wonton sheet and fill it with a tea spoon of filling, fold the left over space into you favorite shape (eg. envelope, bomb-shape, pouch, etc.)
Heat the oil and fry the packages untill golden brown.
Let them rest for a short time on kitchen towel to get rid of excess oil.Don’t worry about calories, if you use sun flower or arachide oil it’s actually not too bad and full of omega oils… as long as you don’t eat it every day ;)
Serve with sweet chili sauce and enjoy :)
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Wow, i have the first entry :)
Here goes, it’s Greek and called Stifado i LOVE this dish, i first tasted it on my holidays to the Greek islands. Korean and Greek cuisine are my favs (though totally different!):
You need:
a big cooking pot
1 kg. beef (for slow simmering) cut into 1.5 inch cubes
good olive oil
1 kg. (or more) white unions cut in half and peel the skins loose or use whole scalions
0.5 kg. ripe tomatoes diced or more, depending on the size of your cooking pot
50 ml. red wine
3 ts white vinager
1 small can of tomato puree
1 cube of beef bouillon
fresh parsleySpices:
2 teaspoon ground cinamon
5 cloves of minced garlic
2 teaspoon ground nutmeg
2 bay leaves
1/2 teaspoon of dried or fresh rosemary
2 teaspoon ground cumin
1/4 teaspoon ground clove
black pepper and saltTo make it:
Cook the meat on high heat in plenty olive oil untill it is slightly brown, turn heat low and then add spices (except bay leaves) to the meat and mix it.
Add 1/4 cup of water if the meat is dry.Add the tomatoes, unionpeels, wine, vinager and the bouillon cube and mix it, if you think there is not enough liquid you can also add more tomatoes from a can with the juices.
When the tomatoes turn liquid add the bouillon cube and bay leaves and let everything simmer on low heat for about 2 or 2.5 hours until the meat is soft and all the flavours have mixed well. Add some more red wine and simmer for another 5 minutes.
After, check if the liquid has thickened, if not you can take out a cup of liquid and add corn starch powder to the cup and mix it very well, than return the cup to the mix and thicken the dish to make it into a sauce to go with the rice (repeat this step if needed).
Don’t add the corn starch powder directly into the put, because disolving it is very difficult and you end up with small white undissolved particels in your nice dish.If it is done add some fresh fine cut parsley and stirr the tomato puree into the mix, look out for the bay leaves when eating :)
Eat with rice or baked potatoes or fries and a (greek) salad as a side dish.
When you have left over and eat it the next day the taste is even better because the flavours can mix all night.
If you like more fragrant and more spices you can add 50% more of the spices for a stronger taste the next time.
It should look like the picture.
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