Grøn Thai-karry – verdensretter for to

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Jeg har haft fornøjelsen af at teste nogle af Knorrs verdensretter og min favorit er helt sikkert grøn karry. Faste læsere af bloggen vil også vide at jeg er ret glad for det asiatiske køkken, især det Thailandske står mit hjerte meget nært. Og det var jo super nemt, for der var både ris og en dejlig karrypaste med i pakken, samt eksta krydderi og tørrede chilier, hvis man gerne vil have det sådan lidt spicy, som jeg jo gerne vil, og hvis man ikke er så vild med spicy mad, så undlader man bare chilierne. Så jeg skulle bare købe en dåse kokosmælk og nogle grøntsager. Skal det være helt rigtigt, så skal der de der små helt runde Thailandske auberginer i en grøn karry, men dem kunne jeg ikke opstøve, så jeg improviserede bare lidt. Jeg lavede min vegetar med tofu, men kylling, svinekød eller stor lækre tigerrejer havde også gået. En anden helt fantastisk ting ud over det var super nemt at lave, er at det er uden kunstige farvestoffer og smagsforstærkere, og det er alttså meget rart at det man putter i munden ikke er er fyldt med mærklige tilsætningstoffer.

Nu rejser jeg jo meget og når man først har prøvet alle de fantastiske smage i Thailand vil man jo gerne tage det hele med hjem, så dem man kender også kan smage. Og her er Knorrs verdensretter for to, altså rigtig fine for man kan nemt lige invitere sin veninde over og så servere hende en lækker Thai-Curry.

Ingredienser:

1 pakke Knorr Thai Green Curry

1  blok fast tofu

1 rød peberfrugt

1 bakke slikærter

2 fed hvidløg

Saften fra en halv lime

1 bund koriander

1 dåske kokosmæk

1 lidt chiliolie

Fremgangsmåde:

  1. Sæt risen over og kog den efter pakkens anvising
  2. Steg tofuen hårdt af i en wok med chiliolie med med nogle hakkede hvidløg.
  3. Skær peberfrugten ud og smid den i wokken.
  4. Tilsæt karrypasta og derefter kokosmælk.
  5. Tilsæt det tørrede thaikrydderi, og de tørrede chilier, samt lidt lime saft og frisk koriander.
  6. Lad det simre et 5-10 minutter og drys masser af frisk koriander over til sidst.
  7. Server retten sammen med risene.

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Shanghai Noodles

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Shanghai Noodles

I kind of have a soft spot for Chinese food, actually for all kinds of Asian food, and one of the best things about this dish is that it has very few ingredients and you can have it ready on the table within 20 minutes. Another great thing is that it’s healthy and low calorie, my version of it only contains 112 calories per. 100 gram.

Ingredients for 4 persons:

For the Chicken marinade:

2 tbs. Soyasauce

2 tbs. Oister sauce

1 tbs. Shaoxing Wine

1 tsp. Sugar

For the rest of the dish:

3 tbs. Grated ginger

3 chopped garlic cloves

5 spring onion

300 gram white cabbage, sliced finely on a mandolin iron or a very sharp knife.

300 gram chicken breast

205 gram Noodles, boiled al dente

Marinade:

2 dl chicken broth

1 tbs. cornstarch

4 tbs. Soya

4 tbs. Hoisin

1 tbs. Shaoxing Wine

1 tsp. Sugar

1 tbs. Sesame Oil

Method:

Mix together the chicken and marinade ingredients and set aside for 30 minutes.

Prepare the other ingredients.

Mix the other marinade.

Heath up some sesame oil in the wok in a wok and stir fry the marinated chicken.

Add ginger and garlic.

Add the noodles and pour over the marinade.

Add the cabbage and only give it one more minute.

I post recipes, travelling tips and exercise tips on Instagram @thefoodie.dk, Facebook and Pinterest, so make sure to follow me there 🙂

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Gao Bao – with Crispy Chicken

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I travel a lot, and often the trip go to South East Asia, mostly because of the food, but also because of the culture of amazing nice people and of course the weather. So everywhere I go in Asia, you can always get these amazing steamed buns, with all kind of filling: pork, beef, duck, tofu, chicken…you name it, it’s almost like an Asian burger, except this is much better. It is called a Gao Bao, and it’s actually a Taiwanese specialty, I have yet to go to Taiwan, but I am pretty sure it would be like going to food heaven, since these little buns are my favorite thing to eat at the moment. There are a few places in Copenhagen, where you can get them, but not as good as I have tasted them in Asia, so what to do? Make them yourself, it’s actually not that hard, so here is the recipe for a little bite of heaven.

Ingredients:

For the steamed buns:

2 ½ deciliter warm water
1 1/2 teaspoons instant yeast/or 20 gram normal yeast
400 gram flour + more for dusting
½ teaspoon salt
½ teaspoon baking powder

2 teaspoon sugar

1 tablespoon vegetable oil, plus more for brushing

For the chicken:

300 gram chicken breast

1½ deciliter panko bread crumbs (can be bought in all big supermarkets and Asian shops)

1 deciliter flour

1 deciliter buttermilk

2 eggs

Asian spices

Oil for the deep frying

For the topping:

Cabbage salad:

200 gram cabbage (sliced on a mandolin iron or with a very sharp knife)

100 gram carrot, cut julienne style (or just grated)

3 tablespoon Japanese mayonnaise (or just the really good one from Hellmanns)

3 tbs. crème fraiche

2 spring onion, thinly sliced

Salt and pepper

Cucumber salad:

½ a cucumber, (sliced on a mandolin iron or with a very sharp knife)

1 tbs. sugar

1 deciliter Rice vinegar (or just use normal vinegar)

1 tbs. roasted sesame seeds.

Lots and lots of fresh coriander

 

Method:

For the dough:

Start with making the dough for the buns: In a mixer bowl, add the warm water, oil, yeast and sugar. Let it sit for a few minutes. Next, mix in the flour, baking powder and salt, in that order. Then you mix on low speed for 2-3 minutes. Put more flour in the bowl, a tablespoon at a time, if the dough sticks to the sides of the bowl. Change to a dough hook (if you use a Kitchen Aid, and if you use a hand mixer then use the two dough hooks) and on speed 2, knead for 5 minutes, until dough is even and let go of the sides of the bowl. If the dough sticks to the side of the bowl, add more flour, a tablespoon at a time.
Powder your counter with a little flour and roll out the dough. Form the dough into a even ball. Return the dough ball to the mixing bowl, cover with a dishtowel and let rise in a warm place for 1-2 hours, until it almost doubles in size.

Pour water in a wok and place your Bamboo steamer on it and turn on the heath. It must not be too hot, when you steam the buns, because the will cause the buns to collapse and then they are not nice and fluffy.

Turn out your dough onto a lightly floured surface. Cut the dough in half. Gently roll each half into a log shape. Cut each log into 6 or 7 little balls. Work with one ball at a time, and keep the rest covered so that they don’t dry out. Roll the dough ball out to a long, oval shape. Brush the top with a little vegetable oil. Fold over one side of the oval. Use your rolling pin to gently roll and press one last time. Place bun into the bamboo steamer. Repeat with the remaining dough balls.

buns in the making

For the filling/salad:

For the Cucumber salad: mix it all in a bowl and let it sit for one hour before serving.

For the Cabbage salad: mix it all in a bowl and let it sit for half an hour before serving.

For the crispy chicken:

Start by cutting the chicken into smaller pieces and marinate them in Chinese five spices and butter milk (or other spices you have in your pantry), you can do this after you make the dough. Let it marinate until the buns are done, then dip them in: 1. Flour 2. Whipped eggs 3. Panko bread crumbs. After that you deep fry them for around 5 minutes.

chicken

Mix it:

Now it is time to mix this heavenly food, make sure to put lots of coriander on it. I would recommend you to drink a Dark and Stormy, or a nice glass of white wine 🙂

 

I post recipes, travelling tips and exercise tips on Instagram @thefoodie.dk, Facebook and Pinterest, so make sure to follow me there 🙂

 

 

Indian Paneer – new recipe on the blog

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So there has been really quiet around the blog, it’s because I have been traveling…. a lot 🙂 I been in Thailand, London and in France twice the past weeks, and I am going to Italy very soon, so I have not had any time to update the blog or the app until now, but luckily it’s one of my favorite recipes, paneer in a korma curry. Unfortunately I never calculated the calories in this one, but it is not unhealthy at all even though it is real comfort food, you’re going to love it, and don’t worry about making the paneer, it’s the easiest most delicious thing ever.

How to make the paneer:

Ingredients:

1. 1 liter of milk.

2. 2 tbs. of vinegar or lemon juice

Step wise method:

1: Warm up the milk and bring it to boil. Whip it a little so that the film does not form makes a film on the surface.

2. When the milk is rising/foaming, add the juice or vinegar.

3. When milk curdles, turn off the heath and pour it on to a cotton/muslin cloth and tie it with a tight knot.

4. When all the water is drained from the paneer shape it into a block ,and place the cloth under heavy weight for at least 45-50 minutes.

5. cut paneer into any shape you want.

Method and ingerdients for the curry:

Ingredients:

20 gram of cashew nuts

20 gram of almonds

1 onion

1 tbs. oil

3 garlic cloves

3 tbs. grated ginger

1 tsp. cardamom

1 tsp. turmeric

1 tsp. cayenne

1 tsp. cloves

1 eggplant

250 ml low fat cream

Method:

1.Boil onions, cashews, almonds,  ginger and garlic in 5 dl water for 15 minutes.

2. Strain it, and save the water in another bowl.

3. Blend all the cooked ingredients, with some of the water you boiled it in, until you have a paste.

4. Cook the spices in a pan in the oil.

5. Add the paste.

6. Add the cream, al little more of the strained water, cardamom and crushed saffron.

7. Stir in the panner cubes and serve with rice, naan bread and coriander.

 

There are more recipes to come very soon – both here on the blog but also on the app

Have a beautiful day everybody

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Every week i post recipes, travelling tips and exercise tips on Instagram @thefoodie.dk, Facebook and Pinterest, so make sure to follow me there 🙂IMG_4807-red

 

 

 

Curry med pastinakker, kylling og græskar

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Denne her milde og virkelig fantastiske curry er helt perfekt til efterårsvejret vi står over for nu. Den er lækker og cremet med smag af kokosmælk, og kan sagtens spises uden ris hvis man nu spiser low carb. Det gør jeg ikke, så jeg kogte nogle ris sammen med lidt nelliker, sennepsfrø og kardemommefrø for at give det den helt rigtige autentiske smag, som man ellers kun får på en indisk restaurant. I stedet for mere traditionelle grøntsager, valgte jeg at bruge nogle af dem der der passer på årstiden nemlig græskar og pastinakker og det gave curry’en en virkelig god smag.

Ingredienser til 4 personer:

450 gram kyllingefilet

1 dåse kokosmælk

3-4 pastinakker (ca. 300 gram), skåret i mindre tern

1 lille hokkaidogræskar, skrællet og skåret i mindre tern

1 lille porre, hakket

3 fed hvidløg, hakket

1 spk. olie

2 spk. god gul karry

1 tsk. sennepsfrø

6 dl flydende kyllingebouillon

1 spk. tahin

Fremgangsmåde:

1. Svits kyllingen i en brand-varm wok.

2. Tilsæt porre og hvidløg

3. Tilsæt græskar og pastinakker.

4. Svits karryen sammen med, og hæld bouillonen hen over. Tilsæt også sennepsfrø.

5. Lad det simre under låg i min 20-25 minutter til grøntsagerne er bløde.

6. Tilsæt kokosmælk og tahin, og lad det simre yderligere 5-10 minutter.

7. Server med frisk koriander eller bredbladet persille, og din yndlings chutney.

Næringsindhold:

111 kalorier pr. 100 gram. 8,1 gram protein, 6,6 gram kulhydrat, 6,4 gram fedt.

 

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