This dish looks and sounds very simple, but it requires a lot of ingredients and a lot of steps. They are worth it though. For this stir fried beef with ginger and scallions I used the recipe from Chinese Cooking … Continue reading Chinese Stir Fried Beef with Ginger and Scallions
One of the most original and best new dishes I’ve had in a Michelin starred restaurant over the last years was “Raw carabinero prawn on crispy strands of short rib (‘pulled’ short ribs, then deep fried) with roasted bell pepper, … Continue reading Carabinero Shrimp, Crispy Short Rib and Roasted Bell Pepper
We love Taiwanese food so much that it keeps coming on the blog (and that we are already thinking about when to there again). We liked the “three cup” scallops and squid so much, that I decided to try it … Continue reading Three Cup Chicken (Taiwanese Chicken with Thai Basil)
One of my favorite dishes in Taiwan was ‘3 cup’ scallops. The name refers to the sauce, which includes equal amounts of soy sauce, rice wine, and sesame oil. But the star of the dish is the Taiwanese basil, which … Continue reading Taiwanese Scallops with Basil (‘3 Cup’ Scallops)
Haddock (schelvis in Dutch) is the lesser cousin of cod, but that doesn’t mean you can’t prepare a nice dish with it. Still inspired by our Taiwan trip, I decided to pan fry it and serve it with Asian flavors. … Continue reading Pan Fried Haddock, Asian Style
As Taiwan is an island we traveled along the coast, it is not surprising that seafood was abundant and fresh. Squid was available as street food (recipe to follow in the summer) and stir fried in restaurants. At 旗后活海產 on Cijin … Continue reading Taiwanese Squid with Thai Basil and Ginger
Saté is Indonesian for a grilled skewer of meat or seafood. Popular versions are chicken and goat. Four years ago, Putneyfarm posted a recipe for a Singapore/American version of shrimp satay (saté udang) that I put on my list of … Continue reading Shrimp Satay (Saté Udang)
I am on a mission to gain lean body mass, and this involves a lot of nutritious but at the same time tasty meals that I can easily take with me to work. Meals should be high in protein and … Continue reading Red Lentil Muffins with Indian Spices
It is not often that fresh apricots are available here, and as they were not very ripe I thought they’d be most suited to make a sauce. I decided to follow the example of Conor, the king of meat with … Continue reading Pork Tenderloin with Apricot Ginger Sauce
A couple of months ago, completely out of the blue, I received a message from Premshree of polkadotsocks.net. He mentioned he would be visiting Amsterdam, and wondered if I’d be interested in sharing a meal together. It’s always fun to … Continue reading Food Blogging International: Premshree’s Coconut Red Lentil Curry
Ladyredspecs aka Sandra has a great blog Please Pass The Recipe, which I have been following for years. Although geographically speaking India is about halfway between us, in terms of climate or familiarity with the cuisine, she is a lot … Continue reading Spinach Kofta in Tomato Gravy
Suzanne of apuginthekitchen recently posted about a coconut cauliflower soup that looked great, and so I wanted to try making it as well. With roasted cauliflower, coconut milk, and Thai red curry paste it promised great depth of flavor. As … Continue reading Cauliflower Coconut Soup with Ginger and Turmeric
Recently I posted a recipe for goat satay, saté kambing, prepared sous-vide. This had turned out to so well that I wanted to make it again soon, but this time with chicken. Unlike goat (or lamb) shoulder, chicken meat is tender … Continue reading Chicken Satay (Saté Ajam)
Shrimp and mushrooms are a classic combination in stir fry dishes. In this Chinese-style dish, I’ve added another layer of flavor by braising dried shii take mushrooms in oyster sauce first. It is a bit more work, but worth it. … Continue reading Stir Fried Shrimp with Braised Mushrooms in Oyster Sauce
There is a drawback of being a good cook — some friends tend to be intimidated by your prowess in the kitchen and don’t dare to invite you back over for dinner. And so I appreciate it a lot when someone does … Continue reading Butternut-Parsnip Soup with Shrimp
This is what I came up with when I put my mind to creating a dessert made from vegetables. I sweetened freshly juiced beetroot, fennel, and ginger and then turned it into a sorbet. To keep the flavor as fresh … Continue reading Beetroot, Fennel and Ginger Sorbet
At the Asian market I also picked up Chinese eggplants. They are thinner, have a milder flavor, and a more smooth texture than regular eggplants. I thought it would be appropriate to prepare it Asian style with ginger, soy sauce, … Continue reading Chinese Eggplant with Chicken
Babi Panggang is Malaysian/Indonesian for “roasted pork”. So why did I spell it with only one ‘g’ in the title of this post? Because this is the Dutch version that is only known in the Netherlands (and perhaps Belgium) and … Continue reading Babi Pangang (Pork with Sweet & Sour Red Sauce)
I had a craving for rack of lamb after seeing Conor’s post on herbed rack of lamb. I picked up a nice rack of lamb, thinking I’d serve it with a sauce with a hint of ginger. When I thought about what to serve with it, I also remembered Conor’s post about carrot and ginger soup. And so I decided to serve the lamb with a carrot puree. Carrot, ginger, and cumin go well together, and lamb, ginger, and cumin go well together. So then lamb, carrot, ginger, and cumin should all go well together. And they did! There was only a hint of the thyme, ginger, and cumin in the final dish, but they did bring out the flavor of the lamb and the carrots very nicely. Continue reading “Rack of Lamb with Carrot Puree, Thyme, Ginger and Cumin”
Fellow food blogger Meatballs & Milkshakes is a good source for reliable recipes. And so I was intrigued a while ago when I saw a recipe for Ginger Glazed Salmon that she called her favorite salmon recipe, and is basically salmon teriyaki with the addition of ginger and sake substituted by red (?!) wine. But since I trust M&M I decided to give it a try anyway and I was glad I did, because it was great! Not only is the sauce very good, also the way of cooking the salmon medium rare in a low oven is given sous-vide … Continue reading M&M’s Ginger Glazed Salmon
This recipe comes from the booklet that came with the ice cream maker. It’s so original and good that I keep making it, with as the only tweak that I add some fresh ginger juice. Ginger in sweet syrup (Dutch: stemgember) and sweet ginger syrup (Dutch: gembersiroop) are available in nearly every supermarket in the Netherlands, but I am not sure if it is as easily available elsewhere. Ingredients 35 grams (1 1/4 oz) sweet ginger, chopped 1 1/2 Tbsp ginger syrup 1 Tbsp honey 70 grams (2 1/2 oz) sugar 250 ml (1 cup) whipping cream 250 … Continue reading Home-made Ginger & Honey Ice Cream
My favorite Japanese cookbook is “Japanese cooking: a simple art” by Shizuo Tsuji. Since some ingredients are hard to come by outside of Japan and because I don’t have a very good reference (unlike Italian food, in many cases I don’t have a clue what it is supposed to taste like) I haven’t cooked as much out of this book as I would like to. One of my favorite recipes from the book that I have cooked many times before is the chicken loaf. Here I’ve served it with roasted eggplant, a ginger-soy dipping sauce and Japanese rice. This recipe … Continue reading Japanese Chicken loaf with Eggplant and Ginger
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