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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 Here are some old unpublished Dish of the Day pics.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.
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.
by peejeej on April 27th, 2010
I love Indonesian pasties or pastel goreng as they are sometimes called. If you want more info or pics search for “Pastel Goreng”. They are deep fried pastries with meat filling. For the recipe I followed a Dutch website. As these weren’t exactly perfect I wont post a complete recipe. I also had way too much filling for the amount of dough I made.
I stuffed these with ground beef, rice noodles, garlic, onion, cube of beef stock, carrot, chopped boiled eggs and salt and pepper to taste.
The dough was a bit too firm, the recipe didn’t give out the amount of water needed. I think next time I’ll use more water next time. All in all, it wasn’t a bad attempt and we still enjoyed eating them. It’s a bit of a shame that you have to make big batches of these, mostly it’s just the BF and I.
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!
by peejeej on April 19th, 2010
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.
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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.
by peejeej on April 8th, 2010
My friend P. and I made this pasta salad when I had to work in the Hague. We felt like making a pesto pasta salad. We got the good stuff, often ready made pesto’s contain ingredients that absolutely don’t belong in there like potato, cashew nuts and sometimes even spinach.
Cook the pasta and in the meantime cut up your vegetables. I cut the aubergine and courgette in in long slices and then into bite size pieces. In a pan with a little bit of oil I grilled the aubergine slices until nicely browned. The courgette was grilled until it still had a bit of bite. Cut the grilled peppers into bite size pieces. For extra ease we bought the grilled peppers in a jar.
Drain pasta and rinse with a bit of cold water. Mix with pesto, grilled vegetables, tomatoes, feta, smoked chicken and pine nuts and you’re done. Super easy and yummy taste . Make sure you make lots so you have some left for lunch the next day. If you don’t like smoked chicken, you could always leave it out or use regular panfried chicken.
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.
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by peejeej on March 31st, 2010
I wanted to try to make my own fried chicken. Plan was to fry the chicken pieces twice to make them extra crispy. As this was somewhat of an experiment I can’t give you exact measurements.
For the batter I used approximately 2:1 plain flour to corn starch to which I added cold water bit by bit to create a paste that would hold on to my chicken, but wasn’t too thick either. The flour mixture was seasoned with paprika powder, garlic powder, salt and pepper. My first try was a bit too wet so while coating the chicken I added a bit of extra flour. For the chicken I used boneless chicken thighs, thigh meat it much more succulent than chicken breast.
In a frying pan I added about an inch of oil. The amount at which my chicken would be nicely fried on one side. I don’t have a thermometer, but the oil was hot enough for the battered chicken to fry nice and slowly. I cooked 3 pieced together in my pan at a time. My theory is not to turn the chicken too often or too much oil will be absorbed by the batter. Remove from the oil when the crust has been cooked and slightly colored and put onto kitchen towel. The chicken (if not too thick) will have been cooked enough by now.
In the same oil I fried of some parboiled jacket potatoes cut into wedged. As a side dish I deseeded a cucumber cut it into thin slices and put those in a vinegar, sugar and water mixture.
Time for the 2nd frying. The oil can be slightly hotter now. The pieces of chicken have probably gone a bit soft after the first frying. Frying them the second time with fry off excess moisture and will turn the chicken pieces lovely and crispy. Fry until nicely golden brown.
This was so lovely and I think better than KFC or any of those places. I had some left over and the batter was still a bit crispy the next day.
by peejeej on March 30th, 2010
At a local Islamic supermarket we bought chicken shawarma readily cut and spiced. I don’t know how these were spiced so I can’t help you with that. Before pan frying the shawarma I pan fried an aubergine and a red bell pointed pepper. Nice in a wrap or pita bread, but with some steamed rice is a nice alternative.
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