by peejeej on December 6th, 2010
Behold, my first attempt at making a No Knead bread. I used the basic flour, salt, yeast, water ingredients, using this Dutch recipe since I don’t have any cupmeasures.
It turned out really nice and slightly chewy in the middle with a hard crust. The bread was slightly bland though, so I need to add a bit more salt next time or perhaps use a different flour.
I had a bit of trouble getting the dough in my Creuset so it’s not as high as I think it should be. I covered the pan with aluminium foil instead of the lid, because I haven’t replaced the knob with a stainless steel one yet. This wasn’t a problem whatsoever. Will definitely be making this again!
Related: baking, bread
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by peejeej on October 20th, 2010
Wouldn’t classify this as a recipe. Minimal ingredients, fast, simple and yummy. Stir fry torn oyster mushrooms, add broccoli (until slightly softened and with a bit of a bite), add garlic, soy sauce and cashew nuts. Serve on steamed rice.
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by peejeej on September 15th, 2010
I love coleslaw and it’s so easy to make on your own. Love it especially with something barbeque-y or something like fried chicken. Since I live in an appartment building, a bbq is out of the question. Didn’t feel like oven roasting either, so I came up with a sticky porkchop. It’s a simplified version of my sticky porkbelly.
The oven fries were ready bought. For the coleslaw I used: vinegar, sugar, a little black pepper, creme fraiche/mayonaise (half and half), white cabbage, tinned sweet corn, shredded carrots and some raisins. The porkchop I panfried until browned and almost cooked through. Then I added ketchup and soy sauce to the pan, reducing until it coats the porkchops and makes them nice and sticky.
Related: Dish of the Day
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by peejeej on September 12th, 2010
My parents came over for a belated birthday visit. My dad was on holiday 25th of July and then later I had my operation. So fully healed and ready to eat, they came over. As always we went to Grand Palace for the usual Chinese lunch/dinner. Didn’t take any pics, because we mostly eat the same stuff.
My aunt baked us a cake and a quiche, which my mom brought with her. The quiche was very filling and yummy. No idea about some of the stuff that was in there, but I’m guessing: puff pastry, eggs, aged cheese, leaks, tomatoes, small strips of bacon, black and green olives, peppers, mushrooms and perhaps some celery. Enjoyed it very much. It has inspired me to make a quiche again. Although the pastry is a bit of a hassle for me and I can’t get decent ready made pastry in the shops near here.
Thanks auntie!
Related: Dish of the Day
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by peejeej on June 25th, 2010
Made another cheat’s Mapo Tofu. This time I couldn’t find any ground pork and I don’t really like it with ground beef. The solution, pork sausages! Works fine and the sausage seasoning doesn’t ruin the flavor. Made this with another packet of black bean sauce, chopped onion, frozen peas and red chillies. Perfect with steamed rice and a little cucumber for a bit of fresh crunch to balance the spiciness.
Related: Dish of the Day
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by peejeej on June 2nd, 2010
My stomach pains have been acting up lately so I haven’t had that much interesting to eat. Here are some old unpublished Dish of the Day pics.
Beef marinated in Korean hot pepper paste, soy sauce and sesame oil together with fried rice with hot pepper paste and sugar snaps.
Beef marinated in soy sauce, hot pepper flakes, oyster sauce and sesame sauce with broccoli stirfry on steamed rice.
Related: Dish of the Day
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by peejeej on May 6th, 2010
I came across a Maangchi tofu sidedish recipe and I just had to try it. I had most of the ingredients at home, I just didn’t have the hot pepper flakes. Since there is no Asian supermarket nearby, I replaced it with a chopped up chili. No idea wether the taste is similar, but it was great with chili as well.
Wanted to go to Wah Nam Hong in Rotterdam yesterday, but we were 15 minutes too late. So still no hot pepper flakes 
. In the photo above you see the panfried tofu and a Maangchi rolled omelette sidedish. I had these with some left over rice, roasted pork belly and some salad. The meat wasn’t really necessary, but I wanted to finish up our leftovers.
Tofu close up.
My rolled omelette was a bit sloppy and I was unable to get a rectangle shape to it. Practice makes perfect though 
. I’ll be having this more often though, especially the tofu.
Related: Dish of the Day, egg, tofu, vegetarian
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by peejeej on April 20th, 2010
Finally eating my Tempeh goreng for dinner instead of nomming it just by itself 
. I had it with some steamed rice, my sticky pork belly and kangkung.
The pork belly I panfried until cooked and browned, added Chinese rice wine, soy sauce, lil bit of ketchup and strips of ginger. Cook until nice and sticky and the soy has covered the pork.
For the kangkung. Wash and cut the stems into 2 to 3 inch pieces. Put oil in a wok, throw in rinsed kangkung. Stirfry until it has wilted somewhat. Add 2 chopped cloves of garlic, a bit of soy sauce and oyster sauce.
NOMNOM!
Related: Dish of the Day
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by peejeej on April 12th, 2010
I absolutely love Mapo Tofu provided it doesn’t contain a lot of szechuan pepper. I’ve often tried to recreate it, but never got very close to what I’m used to eating at restaurants.
This is my cheats version. Since I use a packet of black bean sauce from the supermarket. I won’t make it into a recipe posting, because I don’t think this particular sauce is widely available. I panfried pork mince and then added, garlic, chopped chili, green onion and diced tofu. I didn’t have any ginger, but it was one of the ingredients in the sauce. The left over tofu I deepfried and put it on top before eating.
I won’t say this is a authentic mapo and it did taste different from the regular stuff. But it was a step in the right direction and still very good in itself. I think the black bean sauce made all the difference. We went to the asian supermarket last weekend, but unfortunately weren’t able to find authentic black bean sauce.
Related: Dish of the Day
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by peejeej on April 5th, 2010
A couple of days ago I made a chicken leg stew with 4 chicken legs, which is a bit much for only 2 people. But if I’m going to be cooking/stewing for a couple of hours I always make more than needed. I intended to use the remainer of the chicken legs to make pasty or “Indonesian Risolles”. Instead I made these chicken ragout Bitterballen.
Bitterballen are a round version of the Dutch Kroket (croquettes). Often a meaty ragout shapped into balls and rolled in toasted breadcrumbs for a crunchy layer.
(more…)
Related: experiment
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