A simple dish that I’ve seen on tv multiple times, but never thought to try it myself. Camembert baked in it’s box. Although I’m not much of a cheese lover, I do crave it once in a while.

Simple and fairly quick!
(more…)

1 Comment »

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

2 Comments »

Tempeh Goreng is a sweet and spicy Indonesian side dish. The first time I tried it was at a friend’s house at a dinner party. They had bought it ready made at an Asian shop. 2 weeks ago I had a dinner party with the usual suspects (including Miss TokoNom) in The Hague and we made our own Tempeh Goreng. Now I did chop some ingredients, but I didn’t remember all that went in. So along with a vague memory and some online inspiration I made my own.
(more…)

Related: indonesian, side dishes, spicy

No Comments »

Cut the courgette into 3 pieces, then cut into thin narrow strips. Pan fry the courgette into a bit of oil. Add seasoning and garlic powder to taste. Cook until softened. Turn off heat and let it cool.

Now make the batter. I did this all by eye so just experiment a bit. I used about a cup of flour, season the flour. Break the egg into the flour and mix. Add little bits of milk until you have a thick paste, stir well. Making a thick paste first, prevents lumps later on. Keep adding little bits of milk until you have a thick batter. Don’t add too much milk because the courgette adds extra moisture.
Stir in the grated parmesan and the somewhat cooled courgette.

In a medium hot pan fry your little pancakes, don’t make them too big or they’ll break up when flipping over. I used a fork to “spoon” bits into the pan, 2 to 3 forks full to create 1 pancake. There, you’re done!

I never was a big fan of courgette, but wanted to try more vegetables. These were an instant hit. I absolutely love them. The flavors come out best when eaten warm. The little bit of parmesan also makes a big difference. We had these yesterday with a bit of potato salad and my soy/sesame eggplant.

Related: courgette, vegetable

No Comments »

With my roasted potatoes I had this eggplant dish.

To serve 2 all you need is 1 eggplant, a bit of oil, soy sauce and sesame seeds.

Cut fairly thick slices of eggplant, if the slices are too thin they will break up. I cut mine at an angle and then again through the middle so I had long strips. Pan fry the slices in a bit of oil until they are cooked trough and are nicely browned. Remove from pan.

Wipe the pan clean and pour in your sesame seeds, make sure your heat isn’t too high or they’ll pop out of your pan. Pour in a couple of tablespoons of soy sauce and optionally a little bit of water. Put the eggplant slices back in to the pan and coat with the sasame seeds and sauce. Reduce down slightly so the sauce sticks to the eggplant. Done!

I absolutely love eggplant. I usually have some pan fried slices through a tabouleh salad, but as a side dish like this, it’s absolutely lovely. Very good when eaten cold.

Related: eggplant

No Comments »

I tried to recreate a dish I had at a salad bar a while ago. Roasted potatoes with the skin kept on. For this “recipe” all you need is floury potatoes with fairly unblemished skin and some oil. If I had duck or goose fat I would have used that, but it’s something we don’t use very often.

To serve 2 I used 4 or 5 medium sided potatoes. I washed them thoroughly and removed a couple of blemished. These I boiled for about 15 to 20 minutes. After they have cooled down a bit, cut them into wedges.
Take a frying pan and pour in some of your oil so the bottom is covered. Then brown the potato wedges. Don’t move them around to much or they will break up, just leave them for a couple of minutes on each side. Transfer the wedges into a greased oven dish and bake at 190/200C, 374/392F for about 15 minutes.

Related: potato

1 Comment »