torsdag 27 december 2012

Won Ton Soup

Won Ton Soup



Original recipe makes 8 servings

1 pound ground pork (500 g)
2 ounces peeled shrimp, finely chopped (60 g)
6 fresh mushrooms, sliced
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon brown sugar
1 tablespoon Chinese rice wine
1 tablespoon sesame oil
1 tablespoon light soy sauce
1 teaspoon chopped fresh ginger root
1 teaspoon finely chopped green onion
24 (3.5 inch square) wonton wrappers (about 8-10 cm squares)
3 cups chicken stock
1/8 cup finely chopped green onion
½ cup chopped fresh coriander


Directions

1.    In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.
2.    Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used. 
3.    FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, chopped fresh coriander and serve.


  

måndag 24 december 2012

Vietnamese Bánh Bò Nướng



Vietnamese Bánh Bò Nướng

 


Ingredients: You can find these ingredients at your local Asian markets. 
§  10 eggs
§  1 can of coconut cream
§  5 tsp baking powder (2 packets of Alsa brand baking powder found in Asian markets. Alsa is singleacting baking powder, the regular one is double acting. You may want to search out the Alsa. In Sweden ordinary bakingpowder works excellent.)
§  14 oz of tapioca flour (This is sold in pre-measured packages at Asian markets)
§  1/2 tsp vanilla extract
§  1/2 tsp of pandan extract
§  2 heaping cups of granulated sugar

1. Preheat the oven to 370 F-degrees (190 degrees Celsius). Place a greased 10-inch round (or square) pan/cast iron skillet in the oven while you heat it up. This will make the crust really nice and crispy.

2.    Put all the ingredients into a bowl. With your hands, mix the batter together squeezing and breaking up all the tapioca flour clumps. DON’T use a hand or stand mixer. If you overmix the batter, the cake will fall flat. The batter will resemble the slime in old Nickelodeon shows.

3.    When the oven and pan is preheated, pour the batter through a fine mesh strainer directly into the heated pan (see picture above). You want the batter to fill up about half of the pan.

4.    Bake for 40-45 minutes until golden brown on the top. The cake will puff up and form a pretty dome. Do NOT open the oven when checking on the cake or else it will flatten. Let the cake cool and rest before removing it from the pan. 

 





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lördag 22 december 2012

Vietnamese Coconut and Fresh Mint Ice Cream


Vietnamese Coconut and Fresh Mint Ice Cream


3 cups unsweetened coconut milk
1 cup plus 2 tablespoons half and- half (cream-grädde-kremflöte)
Pinch of salt
3/4 cup sugar
4 large egg yolks
1 1/2 tablespoons tapioca starch ( can be bought in Asien foodstores)
3/4 cup shredded unsweetened dried coconut
1/2 cup finely chopped mint, plus leaves for garnish

1. In a heavy medium saucepan, combine the coconut milk with 1 cup of the half-and-half and the salt and bring to a simmer. 

In a bowl, whisk the sugar with the egg yolks until thick and pale. Gradually add 1 cup of the coconutmilk mixture, whisking vigorously, then whisk in the remaining coconut-milk mixture in a steady stream. Pour the mixture back into the saucepan and cook over low heat, whisking constantly, until thickened, about 5 minutes; do not let the custard boil or the eggs will curdle.

2. In a bowl, stir the tapioca starch with the remaining 2 tablespoons of halfand- half until smooth, then whisk the mixture into the custard along with the dried coconut. Simmer until thick enough to coat the back of a spoon, about 2 minutes. Transfer the custard to a heatproof bowl and let cool to room temperature, then refrigerate until chilled.

3. Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions. Add the chopped mint halfway through to ensure even distribution. Transfer the ice cream to an airtight container and freeze until ready to serve, for up to 2 days. Scoop the ice cream into bowls, garnish with mint leaves and serve.

I myself do not have an icecream maker so I just poured the custard in a nice pan, added the mint and covered and put in the freezer and it came out perfectly.

It tastes heavenly!





 
  

måndag 10 december 2012

St Lucia Saffron Rolls


St Lucia Saffron Rolls 



It is soon 13th December and Lucia here in Sweden. And what is a "must" are "Lussebullar" of St Lucia Saffron Rolls. In the morning of Lucia I always give my daughter these for breakfast. Usually we also have these for coffeebreaks around at workplaces and even at home this day. The kids will go in "Luciatåg" and sing and eat Luciabuns, in schools, in daycare, everywhere. It is also most often served wih "Glögg". There are many recipts but I like this one with the Kesella in which makes them moist and very good. Something that also makes them great is real saffron (the threads you crush yourself), hard to find, but I got them. And if you heat the milk and add the saffron and let it rest till the next day you will get the most out of the saffron taste in your buns. Otherwise just follow the recipt. I am all prepared for Lucia with the Luciabuns made! And enough to last over Christmas.

About 35 buns

Ingredients

·                                 5 dl milk
·                                 50g yeast
·                                 1 1/2 dl sugar
·                                 1 g saffron
·                                 17 dl unbleached all-purpose flour, or more as needed
·                                 1/2-1 tsp ground cardamom
·                                 1/2 tsp salt
·                                 250 g kesella
1               150 g butter
·                       
Garnish
·                                 1/4 cup dark raisins
                        1 large egg, lightly beaten for eggwash

Directions

1. Heat the milk in a small saucepan just until warm. Remove from the heat. Combine 1 dl of the milk, the yeast, and a pinch of the sugar in a small bowl and let sit for 10 minutes, or until bubbly. Combine another 2 tablespoons of the milk, 1 teaspoon of the sugar, and the saffron in a small bowl, stirring to dissolve the sugar. Set the remaining milk aside. Melt the butter and cool down.
2. In a large bowl, whisk together 4 cups of the flour, the remaining sugar, the cardamom, and salt. Make a well in the center and pour in the yeast mixture, the dissolved saffron, and the remaining milk and melted butter. Stir with a wooden spoon, gradually adding more flour as necessary, until a soft dough forms.
3. Turn the dough out onto a lightly floured surface and knead, adding just a little more flour if necessary, for 10 to 15 minutes, until the dough is smooth, shiny , and elastic.
4. Shape the dough into a ball. Put it in a large, lightly oiled bowl, turning to coat, and cover with a kitchen towel. Let rise in a warm place for 30 minutes, or until doubled in bulk.
5. Line a baking sheet with parchment paper. Punch down the dough and transfer it to a lightly floured surface. Shape the dough into a log and divide it into 35 equal pieces. Shape each piece into Luciabuns, ”eights”,  as in picture and place the rolls apart on the prepared baking sheet. Wash with eggwash. Garnish with raisins. Cover with a kitchen towel and let rise for 20 minutes, or until almost doubled in size.
6. Preheat the oven to 225 degrees Celcius.

7. Bake the rolls for 5-8 minutes, until golden or until the bottom of a roll sounds hollow when rapped with your knuckles. Remove from the oven. Let cool on a rack.

tisdag 4 december 2012

WOKED NAPA CABBAGE WITH VINEGAR


Woked Napa Cabbage with vinegar

Tonight I tried another recipt with Napa Cabbage, or Chinese Cabbage as we call it in Sweden. This was also made in the program China´s Food sent on SVT 1, with Peter Önnewall. This dish can be used as a side dish or as a main dish. In the program they added crabs in the dish. I mixed with some fish and it was very good.

2 portions

Ingredients:

300 g Napa Cabbage
3-4 cm chopped fresh ginger
2 chopped spring onions
3-4 tbs oil for woking
2,5 tbs rice wine vinegar
½  tbs soy sauce
1 tbs chinese rice wine or dry sherry
½ tsp salt
2 tsp sugar
1 tbs cornstarch mixed in 2 tbs cold water

Directions:

Cut the cabbage on the middle so the thicker white bottom is parted from the thinner green.
Cut the cabbage lengthwise in about ½ cm thick shreds.

Heat the oil in a wokpan.

Wok the cabbage a few minutes until soft. Start with the thicker parts and put the thinner green in towards the end. Take the cabbage from the wok as it is soft.

Chop the springonions and ginger and wok in the heated oil a half minute.

Add the rest of the ingredients and add the cornstarch witch has been dissolved in water. This should make a sauce. Stir and put back the cabbage in the sauce and stir around. Serve immediately as a side dish with for instance fish or meat, or slice fish or meat and mix with the woked cabbage. You can also mix with crabs or shrimps or anything of your liking.

I had some small pieces of fish left over, so I cut it in small pieces and mixed in when I had woked the cabbage. I read on the internet that if you really want to succeed with your diet you should eat this kind of cabbage. There are so many ways to prepare dishes from it, just search recipts on the net.


Wokad Vinägerkål



Antal portioner: 2 portioner

Ingredienser

  • 300 g kinakål
  • 2 st hackade salladslökar
  • 3-4 cm färsk ingefära
  • 2,5 msk risvinäger
  • ½ msk ljus soja
  • 1 msk kinesiskt risvin eller torr sherry
  • ½ tsk salt
  • 2 tsk socker
  • 1 msk majsmjöl utblandat i 2 msk kallt vatten
  • 3-4 msk olja av neutral smak

Så lagar du

Dela kålbladen på mitten så att den lite stabbigare vita delen separeras från den tunnare gröna.

Skär kinakålen på längden i ½ centimeter breda strimlor.

Hetta upp oljan i en wok eller stekpanna med höga kanter.

Fräs kinakålen någon minut eller tills den mjuknar. Börja med de kraftigare vita delarna och lägg i de tunnare gröna delarna mot slutet.

Ta upp kinakålen och lägg åt sidan.

Lägg i salladslöken och ingefäran och låt fräsa i oljan en halv minut.

Tillsätt de övriga ingredienserna och red av tills vätskan är såsig.

Lägg ner kinakålen igen, rör runt och låt den bli varm på nytt innan du lägger upp på fat och serverar omgående.











söndag 2 december 2012

CHINESE SAUTED CABBAGE WITH SAFFRON AND ROASTED CHESTNUTS




Tonight I tried a recipt from the TV show Kinas mat (Chinas´s Food), which is sent on Swedish SVT1 with Peter Önnewall. Since it is advent and “Lussebullar” with saffron on the agenda it was tempting to try another saffron dish. So tonight I made Chinese sauted Cabbage with Saffron and Roasted Chestnuts." It was delicious. Both the taste and the color warmed right into the soul on this dark and cold december night. 

Portions: 2 
Ingredients
200 g chinese cabbage
½ l chicken stock
2 spring onions 
100 g chestnuts
0, 5 g saffron
1 tsp salt 
1 tsp sugar
2 tbs cornstarch mixed with 4 tbs cold water

Directions:
The oven on 200 C degrees

Cut a cross on top of the chestnuts and place them with the top up in the oven to roast. Roast for about 15-20 minutes. If they are in too long they will become hard

Boil water in a pan

Choose the inner leaves of the Chinese cabbage. Cut them on the middle so the bit thicker bottom is parted from the thinner greener tops of the leaves.

Put the thicker part of the leaves in the boiling water first and boil for 2 minutes. 

Put the thinner parts of the leaves in the boiling water and cook for another minute. Pour off the water and immediately put the leaves in cold water. 

Peel the chestnuts
Chop the spring onions
Boil the chicken stock
Cut the cabbage leaves lenghtwise in 1 cm thick shreds

Add salt, sugar and saffron to the chicken stock. Add the mix of cornstarch and water and stir.Add the Chinese cabbage, the spring onions and the chestnuts to the soup and heat all up. Serve!


torsdag 29 november 2012

VIETNAMESE VEGETARIAN SPRING ROLLS

My sallad in the form of vietnamese spring rolls


I have been eating a lot of sallad lately and tonight I was going to eat sallad again. However I wanted a variation and therefore I made vietnamese spring rolls. I just made the sallad from ingredients I had in the refrigerator. You can really put anything you love and like in the filling.

Cucumber chopped, 
Chinese broccoli chopped
Green beans chopped
Sliced eggplant
Sliced water chestnuts
Spring onions chopped
Red pepper chopped

I woked the sallad in a little oil in the wokpan and added  a little salt and pepper.

After woking the sallad I took vietnamese rice paper, brushed it with water and put a spoonful of the sallad on,  rolled the ricepaper around and made the springrolls. These thin ricepapers don´t need to be fried. They can be eaten just by dipping in the sauce of your choice. You can use sweat and sour sauce for dipping or make the dipping sauce below, or they can be eaten just as they are without dipping. It is a nice variation for a sallad.







Here is a receipt for Vietnamese Springrolls with shrimps and traditional vietnamese ingredients and dipping sauce

For the Spring Rolls

6 sheets rice paper
2 large leaves of green lettuce, cut into small pieces
3 ounces rice vermicelli, cooked
1/2 cup cilantro, chopped
12 mint leaves
9 large shrimps, cooked, peeled, deveined and cut in halfs
(Be creative, you can add more protein to your diet by using boiled pork, crab, or any other meat you have in mind)

For the Dipping Sauce
1 tablespoons fish sauce
3 tablespoons warm water
1 1/2 tablespoons fresh lime juice
3/4 clove garlic, minced
1 1/4 tablespoons white sugar
1/3 teaspoon garlic chili sauce (Chirashi)
2 3/4 tablespoons hoisin sauce

Ricepaper can be bought in any Asien foodstore, however even in other grocery stores!



tisdag 27 november 2012

GHANANSK FUFU

FUFU

Fufu är basfödan i Ghana. Den äter man med någon soppa till. Man äter med händerna. Fufu kan göras av olika ingredienser. I norra Ghana gör man den av jamsrötter. I södra Ghana gör man den av cassava och  plantain. Det finns också pulver att köpa nu för tiden som är gjort av det ena eller andra och man bara blandar med vatten. Det finns även i afrikanska affärer här Sverige.


SÅ GÖR DU FUFU
En stor jamsrot räcker till fyra personer helt säkert, kanske sex, lite beroende på hur stor portion man äter, eller storleken på roten.

Skala jamsen och dela den i bitar. Koka den sedan tills den är mjuk och du lätt sticker en gaffel i den (som att koka potatis). Den ska inte kokas för mjuk då blir Fufu´n för lös.

När den är kokt lägg den i matberedaren (den del som ni hackar grönsaker med ) Ta inte för mycket åt gången, några bitar t.ex. tre stycken ungefär i storlek med tre potatisar Kör med kniven tills bitarna är sönderhackade. Fortsätt köra tills jamsen blir en slät klump, ungefär som bulldeg. Det finns så mycket stärkelse i jams att den ändrar konsistens på detta sättet när man mixar den. Den ska bli en slät lite seg deg. Om man vill ha fufun lite mjukare, kan man tillsätta lite vatten, men försiktig så den inte blir för mjuk. Man ska kunna älta den som en bulldeg. Då är den lagom. Denna degen lägger man i en djup skål och serverar. Såsen häller man över och lägger köttet i skålen. Sedan äter man med fingrarna, tar en bit av fufun, doppar i soppan och äter även köttet med fingrarna. (Man kan självfallet äta med sked om man inte vill äta som en ghanan!)

Lägg inte för mycket i maskinen på en gång, för då orkar den inte hacka och få den smidiga konsistensen. Så det jag gör är att jag tar ca tre – fyra bitar och gör klart, det blir som en portion kan man säga. Sedan tar man nästa portion. Vill man sedan jobba degen ännu lite mera, kan man använda degskålen och arbeta den precis som bulldeg tills den är alldeles slät och smidig.

Vill man ha lite smak i fufun kan man ha i lite salt och peppar när man hackar. Men det är mycket smak i soppan. Så i Ghana har man inte kryddor i själva fufun. Därför kan den för oss kännas lite smaklös för sig.

Soppa till Fufu (kallad Light Soup)

Ingredienser

Kött/Fisk
Röd Chili Peppar
Auberginer
Färska tomater
Vitlök
Buljongtärning
Lök
Salt
Ingefära
Tomatpuré
Vatten

Hacka ingredienserna för hand eller i mixer. Har ni mixer är det det bästa.  Det ska inte mycket vatten i, då blir soppan för tunn. Det blir ju vätska av grönsakerna när de kokas. Hur mycket man ska ta av varje grönsak beror ju på hur många som ska äta. Till fyra portioner kan man ta ca  fem chili peppar, 2 auberginer, fyra tomater, 1 vitlök, 3 lökar och en halv burk tomatpuré. Auberginerna ska vara gula, men man kan även använda blå. I auberginer finns det stärkelse som gör att soppan tjocknar lite, utan redning. Det räcker med 1 deciliter vatten på detta. Som sagt kan man blanda lite hur man vill och vad man vill i soppan.

Man låter allt koka upp och puttra i ca 30 minuter. Sedan ska den silas så att den är klar, utan bitarna av grönsaker. Då är det riktig light soup. Men bitarna är ju goda och matiga, så har man inte varit i Ghana och ätit riktig Fufu och vet hur soppan ska se ut, är det inte fel om man inte silar, och det är gott.

Kött i soppan - mest vanlig i Ghana är getkött eller kyckling. Men man kan ta vilket kött som helst och skära i bitar. Kycklingen delar man i klubbor etc, man skär inte småbitar. Köttet ska vara i lite stora bitar som man sedan tar med fingrarna och äter.

Soppan kan även vara med skaldjurssmak eller med fisk i. Det bestämmer man själv.

Köttet kan man koka för sig och lägga i den färdiga soppan. Beroende på vilket kött man använder och hur lång koktid som behövs. Kyckling tar inte lång tid, så den kan man dela och lägga  i soppan så den kokar i soppan. Det samma kan man med fisk. I Ghana lägger man hela fisken i med ben och fenor och allt, men det behöver ni ju inte göra.

Fuskfufu!

Nu tänker ni kanske att detta törs ni inte prova, eller ni kan inte för ni hittar inte jamsrötter i affären! Men, det går att fuska lite och få en god fufu, även om den inte smakar riktigt som riktig fufu.

Fuska gör man på detta sättet:
4 dl potatismospulver
2 dl potatismjöl
ca 1 liter vatten (För mycket vatten gör degen för lös. Så ta det försiktigt.)

Blanda ingredienserna kalla i en kastrull. Ställ kastrullen på varm platta (fyrans värme) och rör om hela tiden tills det formas en tjock jämn smet. Rör blandningen snabbt och bestämt tills den är seg, fast och slät som en bulldeg. Servera omgående med soppan. Tycker ni det är svårt att få den slät nog med att röra för hand i kastrullen, arbeta den lite i degskålen i matberedaren. MEN det är viktigt att den fått värmt länge nog, så den blivit seg och potatispulversmaken försvunnit.

måndag 26 november 2012

JAPANESE SUSHIE

JAPANESE SUSHIE


Original recipe makes 8 appetizer 

2/3 cup uncooked short-grain white rice (or get special sushi rice)
3 tablespoons rice vinegar 
3 tablespoons white sugar   
1 1/2 teaspoons salt
4 sheets nori seaweed sheets
1/2 cucumber, peeled, cut into small strips
2 tablespoons pickled ginger or choose small sticks of carrots or anything you like
1 avocado
1/2 pound imitation crabmeat, flaked
  


Directions

  1. In a medium saucepan, bring 1 1/3 cups water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar ,and salt. Blend the mixture into the rice.
  2. Preheat oven to 300 degrees F (150 degrees C). On a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes, until warm.
  3. Center one sheet nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado, and imitation crabmeat in a line down the center of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.
  4. Cut each roll into 4 to 6 slices using a wet, sharp knife.
What I usually do is to wrap the sushi in a plastic wrap and put it in the refrigerator a little while before cutting. Makes nicer rolls. 

Instead of rolls form the rice with your fingers and put salmon or shrimps or tuna on top. With sushi you can really use the ingredients you love for filling or topping. Serve with Japanese soy sauce.

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