Tortilla Española

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There’s rarely anything as simple and as satisfying as Tortilla Española or Tortilla de Patatas, the Spanish Omelette. This tapas classic has existed in Spain and parts of the Latin Americans since the 1600s, and it is still as popular today as the day it is invented. With only 4 ingredients, it’s savory and sweet, with a touch of smokiness, with an almost crispy crust on the surface, and a creamy, soft interior, like an aged cheese. Even though the traditional recipe doesn’t contain any onion, it was added to the recipe in the 1900s to provide some extra sweetness to the omelette. This recipe takes about 30 mins and serves about 4 people.

You’ll Need:

  • 3 medium-sized potatoes (about 1/2 kg or 1 lb, starchy potatoes)
  • 1 sweet onion (or any other type of white onion)
  • 8 large eggs
  • 2 cups olive oil

How To Make This:

  1. Peel and thinly slice both the potatoes and onion, you can slice them with a knife, or save a lot of time and effort by using a mandoline.
  2. img_4316.jpgHeat up a deep pan over medium heat, pour in the oil and wait until the temperature rises to about 150C or 300F degrees.
  3. Add the onion first, fry for about 3 min, then add the sliced potatoes. Continue frying for about 12 min or until the potatoes are cooked through.
  4. Strain the fried potatoes and onion, gently mix them with the 6 eggs. Cover it with some aluminum foil and let it sit for about 5 min.
  5. Heat a well-oiled non-stick pan (with a 10-inch diameter) over high heat, add in the thickened egg mixture and cook for about 1 min, this will create the crust for the omelette. Then turn the heat down to medium and let the omelette cook for another 3 min. While the top of the omelette is still a bit runny, cover the top of the pan with a large plate, then flip the pan over, with the cooked part of the omelette facing up, and slide the omelette back into the pan. Cook for another 2 min over medium heat.
  6. Cut the omelette into wedges, you can serve them both hot and cold, enjoy!

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Coquille Saint-Jacques

I know I been making a lot of recipes for brunch and desserts for the upcoming Valentine’s Day, but today, we will be doing one of my favorite side dishes/appetizers, the Coquille Saint-Jacques, or the classic gratinéed scallops. This classic French dish with scallops poached in white wine, covered with a sauce made with the poaching liquid, and gratinéed under a broiler, a perfect dish to start a lovely night

You’ll need: 2 tbsp butter; 1 shallot; 1/2 lb button mushrooms, sliced; 1 cup white wine; 1 pound sea scallops; 1/2 cup heavy cream; 1 egg yolk; 2 tsp minced tarragon; 1/4 cup grated Gruyère cheese

  1. Melt the butter in a medium-size skillet over medium heat, then dice a shallot and cook them in the melted butter for 3 min
  2. Slice the mushroom, then cook them with the butter and shallots for another 3 min, add the white wine (don’t use anything that’s too dry, sweeter wine like Riesling works, and yes, I know, that’s a German wine, but it’s good with this dish) and bring it to a simmer
  3. Place the scallops in the pan, poach them in the white wine sauce for about 2 min per side
  4. Move the poached scallops in a separate bowl, strain the sauce, save the mushroom and shallots, then pour the sauce back to the pan, start to reduce the sauce with heavy cream over medium-high heat
  5. Once the sauce thickens, turn off the heat, then quickly whisk the egg yolk into the sauce, then add minced tarragon
  6. Place the mushroom and shallots on top of a scallop shell or baking dish, then place the scallop on top, cover with the sauce, then sprinkle with Gruyère cheese
  7. Place then in a broiler for around 3 min, the time depends on the thickness of your sauce, so, don’t walk away, just stay there and watch when the top turns golden brown

Homemade Soft Pretzels

Pretzels are one of those things that look hard to make, but are actually really, really easy. And, to be honest, I don’t want to go to a shopping mall every time I want some warm soft pretzels. This recipe makes about 8 standard size pretzels.

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You’ll need: 1 1/2 cups warm water; 1 tbsp sugar; 2 tsp salt; 7 g dry yeast; 630 g flour; 50 g unsalted butter; 10 cups water; 2/3 cup baking soda; flaky salt

How to make this:

  1. Mix the 1 1/2 cups warm water and yeast to wake them up, then mix in the melted butter, flour, salt, and sugar, add more flour if the dough is too sticky
  2. Knead the dough by hand for 10 min, then let it sit for at least 1 hours
  3. Slice the dough into 8 equal pieces, stretch the dough into a 1 1/2 ft long rope, twist the two ends and fold it back to the center
  4. Mix the 10 cups of water and baking soda, then heat up the water to simmer, cook each pretzel for 1 min, then when it’s still wet, sprinkle on some salt
  5. Bake the pretzels for 10 min in a 205C/400F oven, brush on a layer of butter, then bake for another 5 min

Frikadeller (Danish Meatballs)

If you ask me what is my favorite meat dish, the answer might be meatballs. Every culture has their own version of it, they are usually roasted, boiled or fired, covered in sauce, gravy or a part of a hearty soup, you can make them out of beef, pork, chicken, fish or shrimp. Thie meatball we make today, Frikadeller, is from Northern Europe, to be specific, Danmark. It’s very popular throughout Scandinavia and central Europe. Though it has an unusual shape (for meatballs at least), it is tender, juicy, and perfect for either a snack or a meal. This recipe will make about 10 to 12 frikadeller

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You need:

  • 1/2 lb ground veal
  • 1/2 lb ground pork
  • 1/4 cup milk
  • 1/2 medium-size sweet onion
  • 1 egg
  • 1/4 cup breadcrumbs
  • 1/4 cup all-purpose flour
  • 1/4 cup seltzer water
  • 1 tsp salt
  • 1 tsp pepper
  • 1/4 cup lard or butter

How to make this:

  1. Finely mince the sweet onion, you can puree it to create a smoother and more tender meatball
  2. Mix the ground veal and pork together, stir in the milk, onion, and egg. Then add the breadcrumbs, flour, seltzer water, salt, and pepper, and mix well. The mixture should be moist, but not dripping.
  3. Chill the mixture for in the fridge for 30 min, so it’s easier to form them
  4. Heat the lard or butter in a large skillet over medium heat
  5. Scoop about 2 tablespoons of meat mixture with a large spoon, then form it into a slightly oval shape balls, a wet spoon helps to form a smooth ball. Then place the meatballs into the heated skillet, and fry for about 10 minutes per side, or until the meatballs are well-browned
  6. You can add some flour and cream into the leftover lard or butter to make a gravy, and serve it with some pickled purple cabbage, cooked green cabbage, roasted potatoes, pickles, or toasted rye bread

Sausage Rolls

As British street food goes, the sausage roll is a quick and easy and delicious snack that you can eat wherever you want. It’s amazingly easy, and you can take it anywhere, so why spend 4 pounds for 1 when you can make 2 with roughly the same amount of money.

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You need:

  • 1/2 red onion
  • 3 pork sausages(about 1 lb)
  • 2 tbsp breadcrumbs
  • 1 tsp ground nutmeg
  • 1 sheet ready-made puff pastry
  • 1 egg

How to make this:

  1. Preheat the oven to 180C or 350F degree
  2. Thinly slice the red onion, then caramelize them in a pan with some butter, till they are soft and golden brown
  3. Slice open the sausage and take out the meat, mix in with the onion, breadcrumbs, and nutmeg
  4. Roll the pastry out into a big rectangle with the thickness of a pound coin and cut it in half into 2 smaller rectangles
  5. Whisk the egg and brush on the edge of the puff pastry, place the meat in a long roll, then fold the pastry, seal it with the tip of the fork
  6. Brush on a layer of egg wash, then bake it for about 25 min

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(2 Golden & Warm Fresh Sausage Rolls)

Sate Ayam (Chicken Satay) with Peanut Sauce

Meat is always better when you put it on a stick! This Indonesian dish is easy and fast, you can make it into an appetizer, a quick and easy snack, or a full meal with rice and vegetable.

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You need:

  • 1 lb chicken thigh or tender
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 cloves garlic
  • 1 tsp ground black pepper
  • 1 tsp ground cumin
  • skewers
  • (OPTIONAL: 1/4 cup chunky peanut butter; 1 cloves garlic; 1 hot chili peppers; 1/2-inch gingerroot; 3 tbsp brown sugar; 1 cups unsweetened coconut milk; 1 tbsp soy sauce; 1/4 tbsp molasses; 2 tbsp fresh lime juice)

How to make this:

  1. Cut the chicken into 1-inch cubes, finely mince the garlic
  2. Mix soy sauce, sesame oil, garlic, black pepper, and cumin. Place chicken into the mixture, marinate in the refrigerator for at least 20 minutes, at most 3 hours
  3. Preheat the grill on high heat, this will quickly cook the chicken without burning it
  4. Place the chicken onto the skewers, and save marinade. Grill skewers about 3 minutes per side, then brush on a layer of the marinade and grill for another 3 to 4 min. Don’t use the marinate after.
  5. OPTIONAL: Heat up the coconut milk in a pan, then mix in the chunky peanut butter, minced garlic, chopped hot chili peppers, minced gingerroot, brown sugar, soy sauce, molasses and fresh lime juice, cook it on low until the peanut sauce thickens, sprinkle on some crushed peanut for better texture
  6. Serve it with some peanut sauce, rice or vegetable

Momo

First recipe of 2017! This delicious Nepali dumpling is a fun and easy recipe that you can make with your friends or families.

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You need:

  • 1 lb ground or minced lamb
  • 1/2 cup minced onion
  • 1/2 cup minced cilantro
  • 3 tbsp minced ginger
  • 2 tbsp oil
  • 2 tsp minced garlic
  • 1 tsp turmeric
  • 1 tsp salt
  • 30 round dumpling wrappers (about 3 inches wide, you can make them fresh, but I have found a good recipe yet)

How to make this:

  1. Mix the minced lamb, onion, cilantro, ginger, oil, garlic, turmeric, salt, you can use any meat you want, chicken, pork, beef, just not anything that’s too lean, a little fat makes it tender and juicy.
  2. If you want to make it vegetarian, substitute the meat with crimini mushrooms with 1.3x the weight, mince them, then squeeze the water out with a cheesecloth
  3. Place about a generous tsp of fillings in the wrap, then “glue” the edge with some water, you can just squeeze form them, or do some different designs
  4. Steam the dumpling over boiling water for about 20 min, you can also boiling it in hot, salted water for 3 min
  5. If you made too much, you can keep them in the freeze (uncooked) for up to 2 month