Kimchi Jjigae

 It's been quite warm these days but I decided to make Korean hot pot so I can stick to low-calorie healthy meal.  Getting all the ingredients is some work if you live outside Asia but other than that it's effortless.  All you have to do is to add ingredients and your pot will do the rest.  What I like about "Jjigae" ("Nabe " in Japanese, meaning hot pot) is that I can eat loads of veggies, tofu and nutritious kimchi in the hot soup and get really full, but it's still super low in calories and fat.  Sounds like a dream, doesn't it!  When reheating the leftover on the next day, add egg noodles to make kimchi ramen for a delicious variation!

  

Ingredients (serves 4-6)    
300g/10oz kimchi
200g7oz pork shoulder
15g/0.5oz ginger
2 cloves garlic
1 tofu
2 bunches bok choy
250-300g/9-10oz bean sprouts
3 1/2 cups water
1 1/2 tbsp. Chinese chicken stock powder
1 tbsp. Doengjang(Korean fermented bean paste)/Miso
1 tbsp. sesame oil
2 tsp. chili flakes
some salt 

Directions
1. Slice ginger and garlic thinly.  Cut pork in to bite size. 
2. Place water, pork, ginger and garlic in a large pot and cook until pork can be pulled apart by hand, for about 40min. to an hour.
3. Wash and cut bok choy to 5cm/2' long.  Cut tofu into 8 even blocks.
4. Add tofu, chicken stock, kimchi (use the juice too!), sesame oil, chili flakes and salt and cook for 10min.  Then add bok choy, bean sprouts and cook for another 5 min.  

-Apr. 29 grocery shopping € 9.37/ € 12.49 left
-Apr. 30 grocery shopping € 22.51/ € -10.22 left (Sch**se...)

Grilled Ham / Cream Spaghetti with Ham&Aparagus

Spagelzeit!!  People go crazy about white asparagus here in Germany when the season comes.  Super markets and restaurants are filled with "Spargel".  I got a bunch of green asparagus at 1.99 euros (good deal!) last Friday and grilled them simply with olive oil, salt&pepper to accompany the ham I brought back from Poland.   

For a lunch on the weekend, I made cream spaghetti using leftover ham and asparagus. It's easy and quick simple pasta but everybody will love crunchy asparagus in rich&creamy sauce!  

Ingredients (serves 2)
200g/7oz spaghetti
4-5 stalks asparagus
180g/6.3oz ham
1 tbsp. butter
2/3 cup heavy cream (I used 16% fat)
salt&pepper to taste

Directions
1. Cut asparagus into bite size and dice ham.
2. Cook spaghetti.  In last 3 min. add asparagus in boiling water together and cook together with spaghetti.
3. Meanwhile, melt butter in a skillet and cook diced ham.
4. Add cream to the skillet, then drained spaghetti and asparagus.  
5. Salt&pepper and stir for 20-30 sec.  


-Apr. 25 grocery shopping € 16.79/ € 33.90 left
-Apr. 26 grocery shopping € 6.04/ € 27.86 left

Korokke Soba

 The first day after the trip always gives me a little headache.  I've been spoiled not to cook at all and don't have anything in the fridge!  But this time was easy.  My body asked me for simple Japanese food after a week of indulgence in high-fat Polish delicatessen.  I boiled a bag of Soba, defrosted Korkotte in the oven and ta-da, Korokke Soba is ready!  Korokke on Soba is pretty normal in Tokyo but I heard it's uncommon in other regions of Japan.  Dissolved potato thickens the soup and gives just right amount of grease to make it taste perfect dish.  I like the soup for non-dipping soba a little sweater than usual.  Here is the recipe.

Ingredients (portion for 2)

250g dry Soba

2 1/2 cup Dashi stock

6 tbsp. soy sauce

2 tsp. Mirin

1 tbsp. sugar

Korokke, spring onion and wasabi to garnish

Directions

1. In a small pot, bring Dashi stock, soy sauce, Mirin and sugar to boil.  Simmer for 3-4 min then add Dashi stock.

2. Meanwhile, boil Soba as instructed on the package.  Drain and cool under running water.

3. Place well drained soba in a bowl, pour over the soup and garnish with Korokke, chopped spring onion and wasabi.

-Apr. 23 grocery shopping € 11.73/ € 68.63 left

Trip to Poland

 I would like to share what I ate on the road trip in Poland, Wroclaw-Krakow-Straszydle-Bolelawiec! 

First stop in Wroclaw and we found a local market.  I though this was a pie with cheese but I figured out the whole thing was a cheese, after a bite.  It's one of Polish speciality smoked sheep cheese and called "Oscypek".  It's salty and smokey, perfect snack for beer!  

Pierogi is a MUST-TRY in Poland.  There are various kinds of fillings but I'd recommend potato and cheese.  You won't take time to be an addict to the thick and chewy texture of the dough.   We stopped at Krakow to meet an old friend of my husband, Marek, and he took us to the self-service restaurant "Polakowski" saying this is the best place to have pierogi in Krakow, where we had our second stop.  It's a very simple and casual place with a whole in a wall kind of atmosphere (I didn't see any other tourists) and a plate of 8 dumplings was 9 Zloty(=2EUROS!!).  English menu is available.

Polakowski 
Plac Wszystkich Świętych 10

Tel. 12 430 21 56

After driving 1,060km from Hamburg, we arrived in a beautiful village of Straszydle.  Marek's mama received us with a plenty of home cooking and local fresh food.  Poland is famous for tasty soups and I wanted to try "Zurek", a signature soup made of soured rye flour.  We had tried it at the hotel breakfast in Wroclaw but mom's Zurek was 10 times tastier, of course.  Served with fried bacon, boiled egg and farmer's cheese.

Hams and sausages are also very good in Poland.  This simple sausage with pork, garlic, salt&pepper, that the father was smoking all the morning was the best sausage I've ever had.  With no added preservatives or flavor enhancer.  Also, you may want to try "Bigos", hunter's stew with pork meat, sausage and soured cabbage when you visit Poland.  You can savour the essence of rustic Polish cuisine. 

Quesadillas&Guacamole

 As we'll be on the Easter holiday trip to Poland from Thursday, I have a troublesome but a bit exciting mission; "to clear the fridge".  I had onions, tomatoes and one Avocado, which are meant to make Guacamole!  I could not leave any leftover cooking topping for tacos so I decided to make simple cheese Quesadillas with flour tortillas.  Guacamole is also something each family/person has his own way to prepare.  It's simple but difficult to make perfect one.  Here's my version of Guacamole!   

-Apr. 15 grocery shopping € 28.84/ € 80.36 left (woo spent so much on household supplies...)

Ingredients
1 avocado
1/2 large lime
1 small tomato
2 tbsp. cilantro leaves
1/2 small onion
1/2 tsp. salt
pepper to taste

Directions
1. Chop cilantro, onion and tomato finely.
2. Using Molcajete or moral&pestle, crush onion and tomato with lime juice and salt.
3. Add avocado, cilantro and pepper.  Mix well.

Korokke

Japanese-western classic "Korroke" has an origin in Europe.  It is said that Dutch "Krokett" or Portuguese "Croquetas" were brought to Japan in first in Meiji era (1868-1912) and it's one of the most popular Japanized Western dishes "Yo-syoku" together with Curry, Tonkatsu, Hamba-gu, Beef stew and etc.

I made two kinds to have difference in flavors; pork Korokke and corn&cream cheese Korokke.  I made several badges to use up potatoes in the fridge and froze them in Ziploc bags.  You can defrost them in oven and they'll become perfect topping for Soba, curry and even in sandwiches!  

-Apr. 14 grocery shopping € 9.33/ € 109.20 left

Ingredients (2kindsX8 small pieces)
500-600g/1.1-1.3 lbs potatoes
1 onion
1 tbsp. butter
salt&pepper

150g/5.3oz ground pork or beef
1/4 tsp. nutmeg
100g/3.5oz corn
100g/3.5oz cream cheese

1 cup flour
1 egg
1 1/2 cups Panko
vegetable oil for deep frying

Directions
1. Boil potatoes in a large pot, drain, peel and mash.  Divide into 2 equal portions; A for the meat Korokke and B for corn&cream cheese Korokke.
2. Chop onion finely and fry in a skillet with butter for 7-8 min until translucent.
3. Take half of 2 and combine with mashed potato B in a bowl.  Add corn, cream cheese, salt&pepper and mix. 
4. Add ground meat to the rest of onion in the skillet(2) and fry until cooked.  
5. Combine 4 with mashed potato A.  Season with nutmeg, salt&pepper and mix.
6. Dust your hands with flour and make a small flat-oval or mini sandbag shape with potato mixture.  Coat with flour, dip in eaten eggs, then cover with Panko.
7. Deep fry in 180°C / 350°F oil for about 3 min. until golden brown and drain excess oil on paper towels.

Da Lui

A review of Italian restaurant "Da Lui."  Cozy ambiance and friendly staff.  We ordered mix salad with grilled calamari as a starter.  I loved freshly grilled and tender Calamari.  Spaghetti Bolognese for myself was served with Basil leaves and mini tomatoes.  Meaty sauce was perfect match to thinner spaghetti. (Wjat a good idea!)  Pizza "Quattro Stazioni" for my husband was unfortunately a miss.  Pizza crust was slightly uncooked and soft.  Salami and Prosciutto used for the Pizza was not of the best quality.  Over all, descent quality Italian for the descent price.

Restaurant Da Lui
Hudtwalkerstr. 37
22299 Hamburg
Tel.: 040 / 460 92 044
Fax: 040 / 460 93 608

Yakisoba, Suhi & Edamame Dinner

Last Friday, a charming Lithuanian&French couple visited us with their beautiful kids and I thought it'd be nice to have some authentic Japanese food for dinner.  The Menu was; Edamame (boiled soy beans), sushi rolls and Yakisoba (fried noodles).  Our friends seemed happy to try everything "exotic" and "new."  Especially Yakisoba was gone so quick to prove that sweet and tart flavor of vegetable&fruit sauce is always a hit!  Here's the recipe of Yakisoba.

-Apr. 11 grocery shopping € 19.15/ € 118.53 left

Ingredients (serves 4)

4 portions of fresh Chinese egg noodle

300g/10oz bean sprouts

2 medium carrots

1/6 head cabbage

250g/8.8oz ground pork

1/3 cup Chuno sauce ("bulldog" brand Japanese vegetable&fruits sauce)

 /3 packets of powdered sauce, if you're buying Yakisoba set package with sauce 

 ...<to ganish>

Beni-shoga (pickled and colored ginger)

Aonori (nori flakes)

Katsuobushi (dried and smoked bonito in flakes)

Directions

1. Cut cabbage and carrots into thin strips.

2. Heat vegetable oil in a wok and cook pork.  

3. Add carrots and cabbage, cook for 3 min.

4. Add bean sprouts and cook for another 2 min.

5. Add noodles and sauce, stir.

6. Top with Katsuobushi, Aonori, Benisyoga and serve.

Macaroni and Cheese

Mac&cheese from Betty Crocker Cookbook as a small reward for myself for losing some weight this week.  Halfway to the goal of my ideal weight!  It was my first trial to make mac&cheese from the scratch and was quite surprised at how different it tastes than a box of KRAFT's mac&Cheese!  It's somewhat simple and plain, but I guess that's how it's supposed to be.  I restrain myself from posting the recipe as it's not my original recipe but you can click on the link to see Betty Crocker's recipe I referred to.  

-Apr. 10 grocery shopping € 11.54/ € 137.68 left

Mentaiko Spaghetti

Spaghetti for two days in a row!  On Wednesday, I went for grocery shopping at a Korean supermarket and couldn't resist putting a package of the sauce I found, "Tarako pasta" sauce!!  This creamy pasta using flavored cod roe is definitely my most favorite Wahuu-pasta dish(Japanese fusion pasta).  Frozen Mentaiko is available here in Hamburg, but I never dared to buy one.  It's so expensive as 15 euros for 2 pieces!!  I used the pre-made sauce but will post my original recipe using fresh Tarako/Mentaiko, for the people who can get it at more reasonable price!      

-Apr. 9 grocery shopping € 22.30/ € 149.22 left

Ingredients (2 servings)

200g/7oz spaghetti

1 Mentaiko

1 1/2 tbsp. butter

1/2 cup heavy cream

ground white pepper to taste

nori to garnish

Directions

1. Take Tarako roe out of the skin and combine in a large bowl together with butter and heavy cream.

2. Cook spaghetti, drain and combine with Tarako sauce (1).  Pepper.

3. Garnish with nori and serve.

Natto Spaghetti

 I can't live without natto.  This Japanese fermented soybeans is something you either hate it or love it.  According to Mario's stats, 99% of non-Japanese hate natto.  Many Japanese people don't like it either for its "disgusting" smell (not to me!).  But I love it and don't mind eating it everyday.  I must share the fact that my wacky lover can be enjoyed not only on the rice, but even with pasta.  This super-easy-to-prepare fusion is one of my long time favorites for when you don't feel like cooking.  One serving is about 450kcal, high protein low calorie!     

Ingredients (for one)

1 package of natto

100g/3.5oz spaghetti

1 tbsp. soy sauce

1/2 tsp. Japanese Men-tsuyu

spring onion&nori to garnish

Directions
1. Chop spring onion.  Cut nori into very thin strips.
2. In a bowl, combine natto, soy sauce, Men-tsuyu and the sauce that is in natto package. (Discard mustard.)
3. Cook spaghetti al dente, drain and mix with the sauce (2).
4. Garnish with spring onion and nori.

Feijoada made in Germany

It's the 50th post and I have a perfect recipe for this memorable post; Feijoada.  This Brazilian pork&beans stew is prepared in a huge pot for Barbecues and other family gatherings.  It's simple and casual dish but what can be better than this match of beans&pork made in heaven?  I think there's no "correct" recipe for Feijoada because each family has its own.  Some cook pork and beans together from the beginning, others cook separately and combine them later.  Some use onion and various herbs, while others don't season at all.  We did with what we can get here in Germany so the ingredients are not authentic but we got it pretty close to the one our Vovo(granma)'s Feijoada!  


Ingredients (serves 8)

1 package dry black beans
salted bacon
3 cloves garlic
2 tbsp. vegetable oil
500g pork ham/ribs
200g Knoblauchwurst (German smoked pork sausage with garlic)
200g Kohlwurst / Lungenwurst(German smoked sausage made with lights, pork&fat) 
1 tsp. salt

Directions
1. Soak beans in water over night.
2. In a large pot, place soaked beans, cover with water and cook for an hour, covered.
3. Meanwhile, place pork ham/ribs in water in a separate pot.  Once boiled, skim the foam&scam, simmer for 20-30 min.
4. Add pork (3), sausages to the pot of beans and cook for another hour.
5. Take out the pork and sausages.  Chop in chunks.  
6. Take 1/3 of bean(with a bit of cooking water) and make bean paste in a juicer.
7. In a frying pan, cook minced garlic and cut bacon with 2 tbsp. vegetable oil. 
8.  Put back 5, 6&7 to the pot of beans, add salt and cook for 30 min.  

Chicago Meatpackers

Dining out review of Chicago Meatpackers Hamburg, on Saturday.  It's one of a few American style burgers&steaks restaurant in Hamburg and serves all the classics like chicken wings, barbecue ribs, Nachos and so on.  On the previous night, we watched a food documentary about cheese burgers and were determined to eat there.  My husband ordered Bacon Cheese Burger and I had Cesar Salad.  My Cesar Salad was a bit too much seasoned but I loved their dressing.  Cheese Burger was also well done with good quality patty and buns.  (Sorry for the bad qualitu photos...)  I give 4 star ratings!

   

-Apr. 5 grocery shopping € 35.76/ € 171.52 left

Potato Salad Sandwich

Feeling lazy on Friday night, I prepared Sandwich with leftover potato salad.  Well it's not an unprecedented  concept.  I admit.  But at least I fussed over bread quality!   "Milchbroetchen"(Milk bread) I used is usually eaten for tea/coffee time in Germany.  I thought this slightly sweetened soft bread goes better with creamy potato salad, than hard multi-grain bread.  Layered with sliced Gouda cheese, romaine lettuce, and chicken breast ham only for my husband.  

-Apr. 4 grocery shopping € 18.09/ € 207.28 left

Bibimbap

Bibimbap is a Korean rice with mixed vegetables.  We love Korean food because it's hot and spicy, just like Mexican food.  I always think there are many similarities between Mexico and Korea.  Not only in food but in people, who are very passionate and energetic.  I guess the food with lots of veggies and chilies is their source of energy, like I feel revived every time I eat Bibimbap.  I used leftover Nibuta pork for meat but I'll write the recipe for regular version with ground beef. 

-Apr. 3 grocery shopping € 8.76/ € 225.37 left

Ingredients (serves 2)
1 cup rice
 ...<for vegetables>
2 medium carrots
150g/5.3oz bean sprouts
50g/1.7oz boiled spinach (I used frozen)
4 tbsp. roasted sesame seeds
3 tsp. sesame oil
2 tsp. Chinese chicken stock powder
a pinch of salt
...<for meat>
150g/5.3oz ground beef
1/2 tbsp. sesame oil
1 1/3 tbsp. soy sauce
2/3 tbsp.sugar

2 tsp. Gochujang
1/4 nori sheet (cut in thin strips)

Directions
1. Cook rice. 
2. In a small bowl, combine sesame oil, chicken powder, salt and ground sesame seed.
3. Wash and cook bean sprouts in boiling water for 1 min.  Drain and combine with 1 1/2 tbsp. sesame mix.
4. Cook spinach in boiling water for 1 min.  Drain and cut.  Combine with 1 1/2 tbsp. sesame mix.
5. Slice carrots into strips.  Cook in boiling water for 1 min.  Combine with 1 1/2 tbsp. sesame mix.
6. In frying pan, heat sesame oil and cook pork.  Once pork is cooked, season with sugar and soy sauce.
7. Top rice with prepared bean sprouts, spinach, carrots and meat.  Garnish with Gochujand and nori.

Bacalao al horno

Both at supermarkets and home, you find Bacalao (cod) a lot around Christmas time in Mexico.  I got this recipe last Christmas from my Brazilian aunt, Tia Lucia.  It took me long to make up my mind to make it myself because it's a lot of work, starting from 2-day-desalinating process of the cod.  On top of that, it's not the most reasonable ingredient; it cost me about 12€ per kilo at a Spanish food store.  I have the mission to go one month under 250 EUROS!  But well, only once won't harm the budget so much, will it?   I don't usually cook dishes using seafood for its cost so Wednesday dinner turned out to be very special!    

-Apr. 2 grocery shopping € 15.87/ € 234.13 left

Ingredients (serves 6)

700g/1.5lbs dried and salted cod

500g/18oz potatoes

1/2 red bell pepper

1/2 green bell pepper

1/2 yellow bell pepper

2 eggs

1 small onion

1/4 cup olive oil

Directions

1. Wash off the salt of cod and place it in a large bowl.  Cover with water and let it rest in the fridge fro 6-8 hrs., covered.  Repeat this process 5-6 times.  Depending on how thick the cod is, time necessary to desalinate varies from 24 hrs. to 48 hrs.

2. Cook cod in boiling water for 2 min.  Skin and take the bones from the cod.

3. Boil potatoes with skin.  Peel and slice into 5mm or 1/5 inch.

4. Make hard boiled egg and slice.

5. Slice bell peppers and onion.  Saute in olive oil for 4-5min. and set aside.

6. Layer all the ingredients above, garlic powder and paprika powder.  Drizzle olive oil over and bake in oven fro 20-30 min. at 180°C/350°F., covered with tin foil.

Onigiri & Potato Salad

New month, new budget!  Though, I didn't go grocery shopping and tried with things in the fridge.  Two kinds of Onigiri (Japanese rice balls); Aona vegetable seasoning and Umeboshi, Chikuwa(fish cake tube)&cucumber and potato salad was the menu.  Everything my mom used to cook for me and my brother.  I miss her cooking!  It's always good for your body&mind to eat the food you grew up eating, from time to time. 

Ingredients (serves 8-10)
800g/1.8lbs potatoes
1/4 cup mayonnaise
1/2 small onion
1/3 cup chopped or 8-10 small cornichon pickles
2 eggs
salt&pepper

Directions
1. In a large pot cook potatoes, drain, cool and peel.  Cut into bite size.
2. Make hard boiled eggs.  Chop onions and let it soak in cold water for about 20 min. to remove sharp flavor.
3. Coarsely chop pickles and boiled eggs.  Pat dry onions.  
4. Combine all the ingredients in a bowl and serve.