Author Archives: azizen

Shuan yang rou – Mongolian fondue

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Ingredients :

  • 200 g of leg of lamb
  • 200 g of rump
  • 200 g of chicken breast
  • 200 g of prawns
  • 100 g of shell-Jacques
  • 100 g of Chinese noodles
  • 400g of fresh black mushrooms
  • 100 g of spinach
  • 200 g of tofu
  • 1 lettuce
  • 1 Chinese cabbage
  • 2 L of water
  • 2 cubes of chicken stock
  • 4 tablespoons of soy sauce
  • 1 teaspoon of rice vinegar
  • 1 teaspoon of sake
  • 1 teaspoon of fresh ginger
  • 1 teaspoon of sesame oil
  • 2 teaspoon of sesame seed
  • 1 teaspoon of sugar
  • 1 teaspoon of salt
  • 1 teaspoon of freshly ground black pepper

sauce with egg:

    • 3 egg
    • 3 tablespoons of chicken broth
    • 2 teaspoons of vinegar
    • 2 teaspoons of sesame seeds

Spicy sauce:

    • 2 tablespoons of chili paste
    • 2 tablespoons of chicken broth
    • 2 teaspoons of ginger chopped
    • 2 clove garlic

Preparation :

Cut the meat into thin slices. Shell the shrimp and remove the black vein by making a small cut on the back of the shrimp. Wash and clean the Saint-Jacques retaining nuts and coral and reserved to refrigerator.

Cut leaves of lettuce and Chinese cabbage into pieces about 5 cm. Cut the mushrooms into thick slices and tofu into pieces and set aside.

Soak noodles in warm water for 20 minutes, then drain and set aside.

Heat water in a saucepan over high heat, add the bouillon cubes, soy sauce, rice vinegar, sake, ginger, sesame oil, sesame seeds, sugar, salt and pepper and bring to boil.

In a bowl break the eggs add the vinegar and sesame seeds mix well then add the broth and reserve.

In another bowl put the chili paste, ginger and garlic, mix well then add the broth and reserve.

Transfer the broth in a pot on medium heat to keep the simmering stock.

Place all the ingredients, meat, noodles, vegetables, seafood and sauces, around the fondue pot.

Serve.

Anecdotes : The Mongolian fondue called ” shuan yang rou” (shuan means simmer and yang rou means mutton) is a Chinese fondue. This is a fondue served in North China and very popular in Beijing. As its name suggests, it contains mostly sheep.
The Mongolian fondue, also called ” Mongolian pot ” is a Chinese dish imported from Mongolia, and then modified. It dates back a 1000 years and was renamed under the Qing, when he was very appreciated by the imperial court. The traditional Mongolian fondue uses a breed of sheep originated in Mongolia inside “Ujumgin” . Only parts (leg of lamb, thread) suitable for Mongolian pot.
And then the Chinese have added seafood to fondue and beef were used.

 

Thai fondue

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Ingredients :

  • 2 L of water
  • 2 cubes of beef bouillon
  • 2 tablespoons of raw sticky rice
  • 1 tablespoon of nuoc mam sauce
  • 1 tablespoon of soy sauce
  • 1 tablespoon of chili paste
  • 1 tablespoon of sugar
  • 1 teaspoon of salt
  • 250 g of vermicelli
  • 250 g of beef
  • 250 g of pork
  • 250 g of calf liver
  • 250 g of Chinese Cabbage
  • 250 g of green beans
  • 3 cm of galangal
  • 3 kaffir leaves
  • 15 onions
  • 2 shallots
  • 2 cloves garlic
  • 2 white stalks lemongrass
  • 1 bunch basil
  • 1 bunch cilantro

Preparation :

Peel and chop the shallots, garlic and white of lemongrass , put the three spices in a bowl and set aside.

Peel and chop galangal, cut into 4 pieces the kaffir leaves and reserved.

Cut the leaves of Chinese cabbage into pieces to 5 cm and chopped coarsely the spring onions then cilantro and reserved.

Cut thin slices of calf liver, pork and beef and reserved to refrigerator.

In a skillet cook the raw sticky rice over high heat, stirring occasionally, until they become dark brown, then grind in a blender and reserved.

In a saucepan heat the water over high heat then add the beef bouillon cubes, add the fish sauce, soy sauce, sugar, salt and crushed sticky rice and mix.

Add the kaffir leaves and galangal in the broth and bring to boil.

Pour the broth into the fondue pot that you put on medium heat to keep the simmering stock.

Arrange the plates containing rice vermicelli, meat, cabbage, basil, cilantro, onions and then the bowl containing three spices around the pot.

Dip pieces of meat and vegetables in broth, then in the bowl with the onion, shallots and lemongrass or in the chili sauce.

Serve with a spicy sauce or dark soy sauce.

Tips : you can replace the pork with chicken and veal liver by the calf’s heart.

Lau bo – Vietnamese fondue

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Ingredients :

  • 20 cl of water
  • 20 cl of rice vinegar
  • 600 g of beef tenderloin
  • 200 g of peeled shrimp
  • 150 g of shiitake mushrooms
  • 150 g of bean sprouts
  • 1 package of rice cakes
  • 1 package of rice noodles
  • 1 can of coconut milk
  • 2 carrots
  • 1 can of pineapple
  • 2 onion
  • 1 lime
  • 1 lettuce
  • 10 g of Chinese chives
  • 10 g of parsley
  • 3 tablespoons of sugar
  • 1 teaspoon of salt

Preparation :

Soak noodles 15 minutes in cold water, then drain and set aside. Cut into 4 pieces the rice cakes.

Cut meat into thin slices. Make a small cut on the back of the shrimp and remove the black vein and put aside.

Peel carrots and cut into sticks, chopped parsley, cut the mushrooms and onion in thick slices, then Chinese spring onion of into strips 5 cm and lettuce into strips of 10 cm.

Put the onion slices over the shrimp and the beef for flavoring . The rest of onion be served in to the broth.

Boil water in a saucepan, then put the noodles to cook for 2 minutes, drain. Arrange the noodles on a presentation plate.

In a fondue pot, combine rice vinegar, sugar, salt, coconut juice, water and remaining onion.
Taste and adjust salt, sugar or vinegar, knowing that the broth should be slightly acidic, and slightly salty. If you find that the taste of vinegar is too strong, add a little water.

Drain the pineapple and cut into small pieces and then chop coarsely

Pour the contents of Mam Nem in a bowl, put the pineapple in the sauce, add the lemon juice and mix. Adjust according to your taste.

Put in the middle of the table the hot pot and the dishes containing vegetables, shrimp, meat and noodles (the fondue pot must be heated over medium heat for meal), also a bowl of hot water for soaking rice cakes.

Serve in a bowl mam nem sauce individually and use a plate for to roll the rice cake.

Place ingredients you want into the hot pot and cook for 5 minutes for shrimp, mushrooms and carrots but for beef, spring onions and Chinese vermicelli it only takes a few seconds.

Take a rice cake, soak in the bowl of warm water to rehydrate, then put on the plate, put some noodles, a salad leaf, vegetables and chunks of meat cooked on the rice cake.

Wind the rice cake, being careful not to tear and eat with the mam nem sauce.

Tips : you can replace the mam nem sauce to taste that strong enough for the sauce nuoc mam with a little chopped fresh ginger. For vegetables you can put Chinese cabbage, celery’s, tomatoes or cabbage flower according to your preference.
The Vietnamese keep the rest of soup for eat with rice vermicelli or Chinese noodles or instant noodles.

Shabu-shabu – Japanese fondue

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Ingredients :

    • 1.5 L of water
    • 400 g of lean beef
    • 1 bunch of spinach mustard
    • 1 very firm tofu
    • 1 package of noodles kuzukiri
    • 5 fresh shiitake mushrooms
    • 2 leeks
    • 1 sheet of kombu dehydrate

sesame sauce:

    • 3 tablespoons of sesame paste
    • 1 tablespoon of sugar
    • 2 ½ tablespoons of soy sauce
    • 1 tablespoon of mirin
    • 3 tablespoons of dashi

Ponzu sauce:

    • 4 tablespoons of lemon juice
    • 5 cm piece of kombu
    • 12 cl of soy sauce
    • 12 cl of mirin

Preparation :

Soak noodles in warm water, drain, rinse under cold water and drain again then cut into 10 cm and reserved.

In a bowl put the dashi and ½ cup water and mix well to make the dashi is well dissolved and reserved.

Cut tofu into 9 pieces and set aside. Remove feet from shiitake that are not edible and cut in half, then cut the leeks diagonally into 2 cm pieces.

In a bowl put the sesame paste, sugar, soy sauce, the mirin and dashi and mix together and set aside.

In a saucepan bring the mirin to a boil over medium heat for 2-3 minutes until the alcohol evaporates and the sauce is sweeter and less concentrated alcohol.

Remove from heat and add soy sauce, lemon juice and piece of kombu and set aside.

Put the sauce into individual bowls.

Cut the very thin pieces of meat, then place between 2 sheets of cellophane and gently tap it and then flatten with a rolling pin to make them even thinner.

Put 5 cups water in a pan and add the kombu sheet and bring to a boil over medium heat, when the sheet is rehydrated remove it.

Place vegetables, tofu and the noodles in the pot, then cook your slice of meat, stirring from time to time in the kombu broth and soaked in the sesame sauce or ponzu and taste.

Tips : you can pretty much added onion or spring onion or chrysanthemum edible leaves.

Anecdotes : Shabu-shabu is of Chinese origin, this is a recipe from Peking, the yang rou shuan, using thin slices of mutton.
In 1952, a restaurant in Osaka, the Suehiro, import this dish, and he adapted to Japanese tastes. The sheep is not common in Japan, so it was replaced by beef, popular with Japanese, in particular meat of Kobe. Three years later, a Tokyo restaurant, the Zakuro, began serving shabu-shabu. This dish quickly became popular throughout Japan.

 

Pakoras de soja – donut soy

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Ingredients :

  • 150 g of soybeans
  • 1 small onion
  • 2 clove garlic
  • 2 teaspoons of ginger
  • few fresh coriander leaves
  • 1 tablespoon curry powder
  • 1 teaspoon of chili powder
  • 2 teaspoons of salt

Preparation :

Soak in a bowl for 3 h soybeans and drain, leaving a little water to facilitate mixing. Mix coarsely using an immersion blender until dough is not too fine.

Coarsely chopped garlic, cut the onion into small cubes and grated ginger and chopped cilantro.

Add to bowl with the soy bean paste, salt, curry, coriander, ginger, onion, garlic and pepper and mix.

Heat oil in a fryer. When the oil is hot dip the balls pakoras made ​​with a teaspoon and cook 5 minutes, turning occasionally.
When the pakoras its golden brown, drain on paper towels.

Serve as an appetizer served with a sauce of coriander or tamarind.

Tips : It is possible to make pakoras with eggplant, zucchini, potatoes and other vegetables.

Anecdotes : There is no Indian cuisine but the Indian cuisines, a wide variety. This is not usually in restaurants, but in families, which can discover the diversity of cuisines. Much of the population is vegetarian by choice, by tradition, or obligation. So we find a wide variety of vegetarian recipes using especially pulses (lentils, chickpeas, etc.) for their protein intake.

Chicken wings in oyster sauce

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Ingredients :

  • 1 kg of chicken wings
  • 3 cloves garlic
  • 3 tablespoons of oyster sauce
  • 3 tablespoons of soy sauce
  • 2 tablespoons of nuoc mam
  • 2 tablespoons of sugar
  • 1 ½ teaspoon of glutamate
  • 1 teaspoon of salt

Preparation :

Coarsely chop the garlic.

Cut chicken wings in the phalanges and make slight indentations on each side so that they may well impregnated sauce.

In a bowl place the chicken, add garlic, oyster sauce, soy sauce, fish sauce, sugar, monosodium glutamate and salt, mix.

Marinate at least 1 hour or overnight in the fridge covered with cellophane.

Heat oil in a fryer over high heat, when oil is hot dip the chicken wings and then reduce heat to medium and cook 10 minutes, turning occasionally to prevent the skin from chicken and does not burn turns black as it should be crispy, and obtain a dark brown color.

When the chicken wings are cuitent drain on paper towels.

Serve with plain rice with a sweet spicy sauce for chicken or a carrot salad or papaya.

Tips : you can also bake at 180 ° C for 20 minutes, turning and watching carefully that the skin is dark brown, not black as this mean they burn.

Sukiyaki – Japanese fondue

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Ingredients :

  • 10 cl of sake
  • 10 cl of water
  • 12 cl of mirin
  • 12 cl of soy sauce
  • 4 tablespoons of sugar
  • 300 g of beef
  • 300 g of noodles Ito Konnyaku (shirataki)
  • 2 leeks
  • 3 eggs
  • ½ Chinese cabbage
  • 4 fresh shiitake mushrooms
  • 100 g of Mushrooms enokitake
  • 1 very firm tofu

Preparation :

Cut the noodles into pieces about 10 cm, cook in water until boiling. Drain and rinse under cold water and drain well again and reserved.

Cut the beef into thin slices (like slices of ham), then into pieces of 5 cm.

Wash, drain and reserve the mushroom enokitake. Break each egg into a individual bowl, beat and set aside.

Cut Chinese cabbage into 3 piece rather crudely. Cut at an angle of 2 cm pieces of leeks and tofu into thick slices of 2 cm and the shiitake not forget to remove the foot that can not be eaten.

In a pan put a water, soy sauce, sake, mirin and 2 tablespoons sugar and stir until the sugar has completely dissolved and bring to boil and set aside.

In a fondue pot on medium heat put 1 tablespoon oil, meat and 2 Tbsp. tablespoons sugar stir and pour the sauce, add the tofu, the shiitake, the enokitake, green onions and noodles and let boil and it’s ready.

The sukiyaki is eaten like this: you take the meat and vegetables that are in the pot, then you dip them in raw egg and there is more than taste.

Tips : Meat is composed of very thin slices of beef of about 2 mm. Many other ingredients can be added as the chrysanthemum edible leaves (shingiku), the onion, Chinese cabbage or grilled tofu.

Anecdotes : Sukiyaki is a Japanese dish, sometimes called “Japanese fondue.” It is a kind of fade (or stew), close to the shabu-shabu, which is dipped in beef and raw vegetables in a sauce warishita.

Tempura – shrimp and vegetable fritters

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Ingredients :

  • 150 g of flour
  • 1 cup of ice water
  • 1 egg
  • 8 shrimp
  • 1 carrot
  • 1 zucchini
  • 1 sweet potato
  • 1 pepper
  • 4 shiitake hats

Preparation :

In a bowl put the egg and beat slightly, add ice water, mix well then add to as and flour, stirring gently to avoid lumps.

Cover and let stand 1 hour and reserved in the refrigerator.

Shell shrimp, leaving tails then make a small cut on the back of the shrimp and remove the black vein.

Peel and cut the carrot and zucchini in two in lengthwise and then into four and then a stick of one cm.

Peel and cut sweet potatoes in half and then sliced ​​to one cm.

Cut the pepper in stick and the shiitake hats in two pieces.

Heat oil over high heat. Dip the vegetables and shrimp in batter and then put a small quantities in the oil and cook 3 minutes.

Drain on paper towels.

Serve.

Tips : you can use different ingredients as onions, eggplant or white fish (cod).
The secret of a good tempura is the thinness of the batter must be thinner than pancake batter, and remain cool.
Oil the contrary must be at 180 ° C (you can tell that this temperature was achieved by dropping a drop of batter, which should immediately dip and rise to the surface very quickly with a sizzle and without be black) .
This contrast in temperature that allows rapid cooking and perfect, the crust formed very quickly making the donut crunch the teeth, preventing oil from getting inside too, which keeps the flavor and color vegetables.

 

Anecdotes : The tempura is usually served as is, in a basket of woven bamboo or a plate placed on absorbent paper. We picked up a piece with his chopsticks and plunged into a ramekin individual, containing added grated horseradish lemon juice (or rice vinegar) and soy sauce.

Leche flan – bahn caramel – purin – caramel cream

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Ingredients :

  • 1/2 cup of sugar
  • 1/4 cup of water
  • 2 large egg yolks
  • 3 large eggs
  • 2 1/2 cups of hot milk
  • 2 teaspoons of vanilla extract

Preparation :

Put sugar and water in small saucepan, heat without stirring until the mixture caramelizes and took a golden brown color. Remove from heat and immediately pour in 6 molds. Stir to coat the molds completely of caramel.

In a bowl, beat eggs and egg yolks until they foam, add sugar gradually while continuing to beat.

In a saucepan heat the milk slowly pour the milk over the eggs while continuing to beat. Add vanilla then filter,and pour in the molds.

Place molds in a baking pan at the bottom of which was poured a little hot water and cook 35 to 45 minutes at 150 ° C.

When the knife inserted in middle the custard comes out clean , remove from oven and let cool.

Once cool, put to minimum overnight in the refrigerator .
Unmold after taking off the edges with a knife and serve.

Anecdotes : In the Philippines, the blank is known as leche flan (the term of Spanish origin,literally “milk flan”). Leche Flan is a staple in the Christmas celebration. A heavier version of leche flan, tocino del cielo, is similar but has much more egg yolks and sugar. In Vietnam the creme caramel was introduced by the French. It is known Bánhcaramel, toffee caramen or kem in northern Vietnam or Bánh kem flan or pie in southern Vietnam. Sometimes the bottom of caramel can be replaced by black coffee, giving a new tone and a distinctive flavor. In Japan the creme caramel is ubiquitous in packaged grocery Japan under the name manure custard or pudding. Often, an entire shelf in the grocery store is dedicated to more than a dozen brands.

Pochero – Puchero – stew

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Ingredients :

  • 1 cup of chickpeas
  • 1 chicken of 1.5 kg
  • 500 g of pork
  • 2 chorizos
  • 1 large onion, chopped
  • 4 teaspoons of salt
  • 10 cloves garlic, minced
  • 1 teaspoon of black pepper
  • 4 spoons of oil
  • 1 medium onion, finely chopped
  • 2 ripe tomatoes, peeled and chopped
  • 500 g of sweet potato, peeled and chopped
  • 1 Chinese cabbage, chopped
  • 8 spring onions cut into 5 cm

Preparation :

Wash chickpeas and soak them in water overnight.
Cut chicken into pieces, cut the pork into 2, cut the chorizo ​​into slices.

Put all ingredients in a pressure cooker and cover with water, add chopped onion, salt, peppercorns and bring to boil.
Cover and simmer over low heat for 20 minutes until meat and chickpeas is almost tender.

In another saucepan, brown garlic and onion over low heat, stirring often, add tomatoes and when they are reduced to puree pour into the cocotte. Add the sweet potatoes. When half cooked, add the Chinese cabbage and onions.

Cook 25 minutes or until potatoes are cuitent.
serve separately the broth and meat surrounded by vegetables.

Tips : You can replace the pork with beef.

Anecdotes: This dish of Spanish origin was imported during the Spanish domination in the 16th and 17th century.

Menudo – minced pork soup

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Ingredients :

  • 500 g of pork
  • 2 teaspoon of annatto seeds
  • 1 spoon of oil
  • 1 spoon of crushed garlic
  • 1 onion, finely chopped
  • 2 sliced ​​tomatoes
  • 3 potatoes, diced
  • 250 g of pork liver
  • 2 teaspoon of salt
  • 1/2 teaspoon of ground black pepper
  • 1 cup of meat broth
  • 1 lemon

Preparation :

Cut the pork into small cubes of 5×5 cm.

Cook the annatto seeds over low heat for 1 minute then remove.

Fry the garlic and onion in oil, add the tomatoes and cook until they fall into a puree. Add pork, cover and bring to boil. Simmer until tender.

Add potatoes and broth if there is not enough liquid in the pan.

Cut the liver into thin strips. Put it in the pan when the potatoes are cooked. Add salt and pepper and return to the boil.

Serve hot with lemon slices.

Tips : You can add chilli powder and add a chorizo. The Filipino menudo will usually contain tripe although variations include chickpeas, red peppers and dry grapes.

Anecdotes : This soup is originally from Mexico is this a traditional dish. Often regarded as a cure for a hangover, and is traditionally served on special occasions or with family. This dish has to be exported during the Spanish conquest in the 16th 17th century.

Bihon Pancit – fried noodles

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Ingredients :

  • 1 package of rice noodles (pancit bihon)
  • 100 g of cut green beans
  • 2 carrots cut into julienne
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 2 tablespoons of soy sauce
  • 1 tablespoons of fish sauce (patis)
  • 2 chicken breasts sliced ​​
  • 1 cup of chicken stock
  • 1 lemon juice

Preparation :

In a large bowl filled with warm water, soak the rice noodles for 5 minutes to soften.

In a wok, put 2 tablespoons of vegetable oil and make heat over low heat.

Saute garlic and onion until it is transparent. Add the chicken breast and cook until browned, then season to taste with fish sauce.

Add the carrots stirring regularly then the green beans, pour half of broth and soy sauce, bring to boil and add noodles, stirring constantly until cooked.

Add the remaining broth if necessary.

Serve with a drizzle of lemon juice.

Anecdotes : Pancit or pansit is the term for noodles in Filipino cuisine. The noodles were introduced into the Philippines by the Chinese and have since been adopted in the local cooking. noodles dishes are also common in local restaurants. Food establishments specializing in noodles are often called panciterias.
Food according to tradition inherited from China, the noodles should be eaten on the day of his birthday. They are often served at birthday parties and Chinese restaurants in the Philippines often have “birthday noodles” on their menus. The noodles represent long life and good health, they should not be cut short so as not to remove the symbolism.