Teriyaki chicken (Surf Cook)

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Here’s a wonderful guest post from my friend Jeanette, the fabulous Surf cook, creatrice of gorgeous fish recipes that always evoke the scent of sea air & the sound of the waves rolling onto the beach and thus enchanted on a regular basis force me to change whatever dinner plans I had. (I am just a tad envious of her endless supply of fresh seafood – I soo wish I could have a regular fish box delivered to our door, too.) Apart from that she’s a great fountain of food knowledge from all over the world, having extensively traveled and tasted herself through countless authentic cuisines as this Teriyaki chicken proves again. Thank you very much, Jeanette, for this and much much more. I am especially happy about the advice further down and am sending this directly to my husband: can we have this for supper on Friday, please? Continue reading

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Kimchi

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Autumn can be glorious, the trees blazing in fiery reds, dark greens, burnt oranges, gold and yellows. Crisp mornings invite to a brisk walk in the woodland, where rays of sunshine are breaking through the thinner tree canopies, chestnuts and acorns are dropping and deer browse on misty clearings. But autumn can be murky, grey and nondescript as well, it is not yet cold, but not really warm anymore, not dark but not bright either, some days are just murky. Though these days are not to be sniffed at, they are perfect for preserving, pickling or making the adequate antidote to the feeling of ambivalence: Kimchi. A pickle extraordinaire, the Korean condiment awakens any dish and tired taste buds, it is punchy without being too spicy, has a funky note from a short term of lacto-fermentation and dazzles with vibrant colour and flavour. Continue reading

Green mango salad

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Can you believe it, until a few months ago I never had a proper green mango salad! A botched version once made from a fruit caught in limbo between unripe and tasteless was quite off-putting but let’s just forget the sad & sorry thing. This Thai classic is glorious, a revelation, it’s like a refreshing bath in a cold mountain pool or the ice-bucket challenge, it wakes all those slumbering taste buds and is an absolutely wonderful companion to seafood.  Continue reading

Pad Thai-ish noodle slaw

 

 

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Certainly, I am not claiming any authenticity here but I love this fresh, punchy slaw with brown rice vermicelli that takes some flavour cues from the noodle dish Pad Thai while also sporting a bracing ginger & lime zing. Adding the scrumptious pan-fried Korean bbq chicken (or tofu / egg / shrimps) is in no way genuine either and not necessarily mandatory but provides a sweeter note and makes for the most delicious Pad Thai-ish noodle slaw for supper. Continue reading

Black sesame ice cream

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Black ice cream for Halloween! Schwarzes Eis zu Halloween (dt. Rezept unten)!

Last summer I had the most marvellous inky-black sesame ice cream and got hooked: delicately nutty, creamy & sweet with a hint of vanilla pudding (I am guessing cornstarch played a role). Roasted black sesame seeds give this ice a wonderful toasted aroma and deep nutty flavour while the egg custard base provides the creaminess. I used quite a lot of sesame for a concentrated taste and a darker colour, admittedly boosted by a few drops of black food colouring for Halloween. Continue reading

Momofuku pork buns & pork belly ssäms

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Find the recipe in German below / für das Deutsche Rezept s. u.

The heat. It makes me crave salty, spicy, briny, bacon-y buns. Here are two, if you feel the same:

Momofuku pork buns & pork belly ssäms with pickled mustard seed sauce

These are THE Momofuku pork buns, the pork buns, Momofuku, David Chang’s restaurant in New York, is famous for. – Or rather the German milk roll short-cut to the fabulous pork belly sandwich with crunchy quick-pickled cucumbers, plummy (no plums in there) Hoisin sauce & Sriracha-heat to bring it all together (even if you cannot abide hot sauces, do not leave out). As I said, this is a short-cut version, which means buying the buns (lucky if you can find the authentic Chinese steamed buns) or, if far away from such luxuries: substitute German Milchbrötchen (= milk rolls: soft & slightly sweet small buns, which are not as rich as brioche, but are quite similar to the steamed buns and equally contain milk powder). For the real experience you should make the original steamed buns a weekend project & produce industrial quantities, which is fun & very rewarding: The recipe works really well, they keep excellent in the freezer – great for future bun cravings. If your freezer is chock-a-block-full like ours or on the small side – these soft German rolls are great stand-ins. Continue reading

Turkey meatballs with soy-ginger glaze & griddled pak choi

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These scrumptious savoury morsels (my husband pops them like bonbons) are perfect on their own, but to drizzle them with the sticky soy-ginger glaze comes somewhat close to gilding the lily – though only in a good way. They effortlessly make their way to the top of our what-shall-we-have-tomorrow-questionnaire. Every time.

Ground turkey is not really a common sight in German butchers or supermarkets (in fact: never), you have to get chopping yourself and frankly, I prefer the coarser texture to the fine grind. You’ll see what is in the mince as well, to make a virtue out of necessity… Mix in a few bread crumbs to insure those delicate meatballs will stay balls meaning keep their shape & stick together while being browned all over. Drizzled with the treacly ginger syrup and serve with fragrant white rice and a huge plate of this (highly addictive) smoky griddled pak choi or bok choy.

 

Turkey meatballs with soy-ginger glaze & griddled pak choi


 

Turkey meatballs with a soy-ginger glaze & griddled pak choi

30 little balls serve 4 or if you invite my husband: just 2. You have been warned.

The Meatballs are adapted with a few minor changes (chopped turkey, breadcrumbs) from New York Times (featuring Canal House Cooking, vol. 3) via the Smitten Kitchen.

Sauce:
½ cup (90g) dark muscovado or dark brown sugar
½ cup (120ml) water
½ cup (120ml) soy sauce
½ cup (120ml) mirin
¼ cup chopped ginger; I used less (half): a big walnut sized piece
1 teaspoon ground coriander
a few black pepper corns (4-8)

Meatballs:
1lb (454g) turkey breast
4-6 spring onions (scallions)
a handful of coriander (cilantro)
1 large egg
2 tablespoons toasted sesame oil
2 tablespoons soy sauce
black pepper, add some chilli flakes for extra spice
about 2 tablespoons bread crumbs
sunflower oil or other vegetable oil

Bok choy / Pak choi:
8 medium pak choi
(any) oil
hoisin sauce
sriracha sauce (medium hot)
soy sauce or salt & pepper

 

Start with the sauce: dissolve the sugar in the water over medium-high heat, add soy sauce, mirin, ginger, coriander, pepper corns and turn the heat to medium-low. Stir occasionally and simmer until reduced by half to a runny syrup or thick glaze (not as thick as treacle). Takes about ½ hour. Strain if you like, I rather like the ginger in it and do not bother with an extra step.
Meatballs: Finely chop the turkey (to a coarse mince), as well as the spring onions & coriander. Mix together with an egg, sesame oil, soy sauce, freshly ground black pepper and bread crumbs to a rather loose & light mixture. Form with moistened hands into little cherry-sized meatballs, they are going to be quite soft and need to be gingerly treated.

Heat a generous splash of oil in a frying pan (skillet) over medium-high heat and slowly fry the first batch of turkey meatballs until browned and cooked (ca. 8 minutes). Keep them warm on a preheated plate or in a low oven while you prepare the rest. Drizzle with the soy-ginger glaze before serving.

Pak choi: While the meatballs are frying, heat a cast-iron griddle or plancha (alternatively use a large frying pan) over high heat. Halve the small cabbages lengthwise (the halves are kept together by the stalks), brush the cut sides with a little oil and place onto the searing hot griddle. Turn over after a few minutes and sear the other side until they are soft, browned in parts and exude a nice barbecue smell. Place on a warmed platter, drizzle with thin strands of hoisin & sriracha sauce (both handily available in squeeze bottles). Season with soy or salt & black pepper and serve together with the glazed meatballs and fragrant Thai or Jasmin rice.

Griddled pak choi


 

Putenhackbällchen mit Ingwer-Sojaglasur & gegrilltem Pak choi

Ergibt ca. 30 kleine Frikadellen. Das reicht für 4 Personen, falls mein Mann vorbei kommt: nur für zwei.

Das Rezept für die Putenhackbällchen wurde mit einigen Änderungen adaptiert vom Rezept in der New York Times (Canal House Cooking, vol. 3) via Smitten Kitchen.

Sauce:
90g oder ½ Tasse dunkler Mascobado Zucker
120ml Wasser
120ml Sojasauce
120ml Mirin
ein Stück Ingwer (von der Größe einer Walnuß), gehackt (die Hälfte einer ¼ Tasse gehackter Ingwer)
1 TL gemahlener Koriander
4-8 ganze schwarze Pfefferkörner (nach gewünschter Schärfe)

Hackbällchen:
450g Putenbrust (Putenschnitzel)
4-6 Frühlingszwiebeln
a Handvoll Koriander
1 großes Ei
2 EL Sesamöl
2 EL Sojasauce
schwarzer Pfeffer, eventuell auch Chiliflocken
ca. 2 EL Paniermehl
Sonnenblumenöl

Bok choy / Pak choi:
8 mittlere pak choi
Öl
Hoisin Sauce
Sriracha Sauce (mittelscharf; grüner Deckel)
Sojasauce oder Salz & Pfeffer

 

Zuerst die Sauce vorbereiten: In einer kleinen Kasserolle den dunkelbraunen (unraffinierten) Zucker im Wasser bei mittlerer Hitze auflösen. Sojasauce, Mirin, Ingwer, Koriander und Pfefferkörner hinzugeben und bei verringerter Hitze um die Hälfte zu einem (dünneren) Sirup einkochen. Das dauert ungefähr eine halbe Stunde. Anschließend kann man die Glasur durch ein Sieb geben, ich mag die Ingwerstückchen in der Sauce und verzichte auf diesen Schritt.

Für die Hackbällchen das Putenfleisch fein hacken, ebenso wie die Frühlingszwiebeln und den Koriander. Alles zusammen mit dem Ei, Sesamöl, Sojasauce, frisch gemahlenem schwarzen Pfeffer (wer es schärfer möchte gibt noch Chiliflocken oder Cayenne hinzu) und dem Paniermehl zu einer weichen Masse verrühren. Mit angefeuchteten Händen kleine Bällchen (kirschgroß) formen. Einen guten Schuß Öl in einer Pfanne erhitzen (mittlere Hitze) und die vorsichtig die sehr weichen Putenbällchen portionsweise rundherum braten bis sie durch und gebräunt sind. Auf einem vorgewärmten Teller oder im Backofen bei niedriger Temperatur warm halten. Vor dem Servieren mit der Glasur beträufeln, den Rest in einem Kännchen separat dazu reichen.

Für den Pak choi eine Grillplatte oder schwere Pfanne stark erhitzen. Den chinesischen Kohl längs halbieren (die Hälften werden von den Stämmchen zusammengehalten) und die Schnittflächen mit ein wenig Öl bepinseln. Auf die heiße Fläche legen und einige Minuten grillen, wenden und braten bis der Pak choi weich, an einigen Stellen bräunlich geworden ist und wunderbaren Grillgeruch angenommen hat. Die Hälften auf eine Platte legen und mit einem dünnen Zickzackmuster aus Hoisinsauce & Srirachasauce verzieren (praktischerweise gibt es beide in den handlichen Plastikfläschchen). Entweder mit Sojasauce oder Salz & Pfeffer würzen und mit weißem Duftreis zu den glasierten Hackbällchen servieren.