Tag Archives: carrots

Carrots are rich in vitamins, it is therefore particularly beneficial for health, regardless of how it taste.

Raw or cooked, carrots are rich in vitamin A, which moisturizes the skin and improves vision. Carrot juice is also rich in vitamins B1, B2, B6, C and K which have various health benefits. They help the body protect itself from some various gastrointestinal disorders, digestive and intestinal deficiencies, memory problems, muscle wasting and paralysis of the legs. Carrot juice is also rich in phosphorus, potassium and iron.

Eaten raw, carrots are rich in vitamin B3 and cooked, it offers plenty of vitamin E.

Apple chutney – apple jam

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Ingredients :

  • 500 g of apples
  • 300 g of young carrots
  • 1 onion
  • 80 g of dry grapes
  • 80 g of grated horseradish
  • 200 g of brown sugar
  • 2 teaspoon of salt
  • 1 teaspoon of ground ginger
  • 1 teaspoon of curry powder
  • 1 teaspoon of cumin seeds
  • 1 chili

Preparation :

Peel, core and cut apples into cubes. Peel and chop the onion, chili and carrot.
Put these three ingredients in a stainless steel pan, then add the horseradish, dry grapes, salt, brown sugar, ginger, salt, cumin and curry, then boil, stirring well.

Then simmer gently over low heat for 40 minutes.
When the mixture is very thick, spread in pots that you close on.

You can keep in the refrigerator for 2 months, if not sterilized or freeze.

The chutney accompanies the pies , meat, poultry and cold ham.

Tips : There are different kinds of chutneys: coconut, tomato, cilantro, mint, tamarind, mango, lime. The chutney is generally very spicy.

Kimbap – rolled rice and vegetables

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Ingredients :

  • 600 g of japanese rice
  • 1 carrot
  • 1 cucumber
  • 2 or 3 sausages Knackis
  • 3 eggs
  • white radish (danmuji) pickled
  • 70 g of Surimi
  • salt
  • Sesame oil
  • Sesame seeds
  • 2-3 nori seaweed

Preparation :

Wash the rice until the water runs clear and drain.

Put the rice in a bowl add salt, sesame oil, sesame seeds and mix. Cook rice in a rice-cooker and when the rice is cooked put to a bowl and let cool.

Cut white radish, cucumber and surimi into strips and reserve.
Cut sausage and carrots into strips and fry in a lightly oiled skillet and set aside. Break the eggs and make an omelet then cut into strips.

Place a nori seaweed on a bamboo special mat for maki and sushi, spread the rice and leave a quarter of the sheet without rice.
The layer of rice will be a little thinner on that side to prevent the Kimbap to have a bump when you roll. Put the vegetables, surimi or Knacki on rice, then roll up.

Refrigerate 1 hour.
Cut into slice and serve with sauce.

Tips: In Korea, there are Kimbap with kimchi, but there are many variations.

Anecdotes: In Korea, we eat often Kimbap when we go to a picnic or snacks.

Japchae – noodles with vegetables

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Ingredients :

  • 300 g of soy noodles
  • 200 g of pork (from rib)
  • 1/2 bell pepper
  • 1 carrot
  • 1 onion
  • 60 g of black mushrooms
  • 1 egg

Sauces:

Sauce for the preparation of pork :

  • 2 tablespoons of soy sauce
  • 1 teaspoon of sugar
  • 1 teaspoon of sesame oil
  • 1 teaspoon of spring onions
  • 1 teaspoon of garlic
  • pepper

Chinese vermicelli Sauce :

  • 4 tablespoons of soy sauce
  • 2 teaspoons of sesame oil
  • 2 teaspoons of sugar

Preparation :

Wash and cut into julienne the pepper and carrot and put them in separate bowls and season with salt.
Rehydrate the mushrooms for 20 minutes and drain. Cut the onion into thin slice .
Saute onion and mushrooms over low heat and put them aside.

Cook a fried egg breaking the egg yolk and then cut into strips. Set aside
Cut meat into thin slices, and fry gently to pan with sauce.

Boil water and cook the noodles for 3 minutes, rinse them and cut them in half then put them in a plate.
In same skillet cook the vegetables and season with soy sauce, salt, sesame seeds, sesame oil and a little sugar. Mix.

Put everything in a large plate and add the sliced ​​egg.

Tips : There are many variants of Japchae, is added usually seafood, potatoes and mushrooms.

Anecdotes : The Japchae (noodles with vegetables) is a dish served at parties Korean traditional. Formerly the Japchae was a dish for the king, he still maintains a lot of value in the eyes of Koreans. In our day it is found everywhere on the night market and street vendors, it is eaten in the street sat around small tables in front of the stands of street vendors.

Bibimbap – beef, rice and vegetables salad

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Ingredients :

  • round rice
  • 200 g of beef (sirloin)
  • 100g beansprouts
  • 100g black mushrooms
  • 1 carrot
  • 1 cucumber
  • 1 teaspoon of sesame seeds
  • 1 c. tablespoon of sesame oil
  • lettuce
  • 2 eggs
  • oil
  • salt
  • pepper
  • 1 glass of water

    Marinade:

    • 2 tablespoons of soy sauce
    • 1 tablespoon to liquid honey
    • 1 tablespoon of sesame oil
    • 2 cloves garlic, crushed

      spicy sauce:

      • 2 tablespoon of red chile paste
      • 1 tablespoon of liquid honey
      • 1 tablespoon of sesame oil

        Preparation :

        Cook the rice.
        Mix the minced beef with marinade ingredients and set aside.
        Mix all ingredients in hot sauce in a bowl and reserve.
        Peel and cut carrot, cucumber and mushrooms into strips.
        Cook the julienned carrots in 1 cup water over low heat until the water evaporation.
        Season with salt, pepper, sesame oil and sesame seeds.
        Cook meat in a little oil and set aside.
        Put the rice in two large bowls and place the vegetables, meat, chili circularly by type above, crack an egg and drop it in the center.
        Sprinkle with toasted sesame seeds and serve very hot.

        Tips : You can add the vegetables you want.

        Anecdotes : In Korea they eat this dish with a spoon, and mix everything before eating it. It is from the region of Jeonju, South Korea.

Sabzi Pilau – rice with vegetables

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Ingredients :

  • 2 tablespoons of ghee
  • 2 tablespoons of oil
  • 2 medium onions chopped
  • 1 clove garlic minced
  • 2 cups of long grain rice
  • 4 cups of hot water
  • 2 teaspoons of salt
  • 1 teaspoon of garam masala
  • 2 carrots cut into julienne
  • 12 green beans cut into julienne
  • ½ cup of red or green pepper diced
  • 1 small potato peeled and diced
  • 1/2 cup of fresh or frozen peas
  • almonds and dry grapes

Preparation :
Heat ghee in a pressure cooker and brown the onion and garlic over low heat, then add rice and fry for 2 minutes over medium heat.

Pour hot water, salt and garam masala and bring to boil. Cover and cook 10 minutes over low heat.

Add vegetables in the pressure cooker and add salt and cook 15 minutes, until vegetables are tender but not overcooked.

Remove cover and let stand a few minutes. Mix vegetables and rice, garnish with the fries almonds in butter and a dry grapes.

Serve with curries.

Chinese Fondue

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Ingredients :

  • 300 g of chicken breast
  • 300 g of rump
  • 300 g of salmon fillet
  • 300 g of hake
  • 300 g of prawns
  • 1 chinese cabbage
  • 2 carrots
  • 8 small white onions
  • 1 bunch fresh cilantro
  • 2 vegetable broth cubes
  • 2 teaspoons of sesame oil
  • 25 g of black mushrooms
  • 2 lemons
  • 2 handfuls of bean sprouts
  • 1.5 liters of water
  • 200 g rice vermicelli
  • spicy chinese sauce
  • soy sauce
  • nuoc mam sauce
  • sweet and sour sauce

Material

  • a fondue set
  • 8 small metal strainers Chinese

Preparation :

Cut the meat and fish into thin strips and shell the shrimp.

Soak for 20 minutes the noodles and mushrooms in lukewarm water.
Peel the carrots, onions and Chinese cabbage and slice thinly.
Chop the bunch of coriander and  cut lemons into quarters.

Prepare the broth by heating 1.5 liters of water, add the vegetable stock cubes, soy sauce and sesame oil (you can add a little chili or five spice to taste) and bring to a boil.

Arrange all ingredients in dishes: one for meat, one for fish, another for soybeans, cabbage, carrots and onions, and one for lemons (the juice of which will be usedfor seasoning).

Put the sauces and chopped coriander in individual small bowls. Drain the noodles and put them in a dish with a teaspoon of oil to prevent them from sticking.

Pour the hot broth into the fondue.
we cook the food for fondue by dipping in the broth, it is best to use small metal strainers found in Chinese shops.

Everyone chooses what he wants and plunges in the broth, then we put it in the bowl with a little broth and seasoning each with different sauces and condiments.

You can drink the broth fragrant.

Tips : You can replace or add certain ingredients: Replace Chinese cabbage with small bunches of broccoli, shrimp with shells St Jacques,  the black mushrooms or shiitake or  mushrooms from Paris. You can also use other seasonings (oyster sauce, Szechuan pepper, etc…). The coconut-curry sauce will also a good accompaniment .

Sung choi boa

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Ingredients :

  • 400 g of ground beef
  • 1 iceberg lettuce
  • 2 green onions
  • 1 onion
  • 2 cloves garlic
  • 1 carrot
  • 1 ginger
  • 4 shiitake mushrooms fresh or dried
  • 100 g of soy bean
  • 50 g of coriander
  • 1 tablespoon of vegetable oil
  • 1 teaspoon of sesame oil
  • 4 tablespoons of oyster sauce
  • 2 tablespoons of rice wine of Shaoxing
  • 1 teaspoon of sugar

Preparation :

Remove with a knife by cutting a few leaves to the base of the lettuce.

Mince the garlic, chop the coriander, peel carrot and ginger and cut into julienne and the shiitake mushrooms also, slice the green onions and diced the onion.

When the wok is hot pour the oil, add garlic, ground beef, onion and shiitake then stir and cook 5 minutes.

Add the sugar, rice wine of Shaoxing and oyster sauce and mix, bring to a boil and cook for 5 minutes over high heat until the sauce reduces slightly.

Finally add the sesame oil, carrots, bean sprouts, green onion, stir and then sprinkled with chopped coriander and serve immediately on a lettuce leaf.

Anecdote : A story was spread around China that Qianlong Emperor (乾隆皇帝 Ching Dynasty) also commended this dish during one of his visits to Jiangnan. Well, it’s only a legend, yet many Chinese restaurants named this dish “Qianlong San Choi Bao” (乾隆生菜包) in their menus to attract more customers.

Bobun beef

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Ingredients :

  • 1 package of rice vermicelli
  • 2 steak ( or bavettes)
  • ½ cucumber
  • 2 carotts
  • 4  nems of chicken
  • 8 tablespoons of sauce for nems
  • 2 tablespoons of chopped unsalted peanuts
  • 1 lemon
  • mint

Preparation :

Prepare the noodles following the instructions.

Cut meat into strips and chopped peanuts.

Peel the cucumber and carrots and cut into julienne strips and put them in a bowl.

Brown the meat in a skillet for 3 minutes, then add the beef and noodles, nems cut into three, into the bowl containing carrots and cucumbers.

Mix in a bowl of sauce for nems and lemon juice and pour into the bowl.

Add the crushed peanuts and chopped mint, mix well.

Serve.

Tips : You can add peeled shrimp.