Clam Chowder Spaghetti

I love clams and I should definitely eat them more often. They are so easy and quick to cook. To keep the cooking time short for this recipe, I used fresh pasta and dried spices. So no cutting onions and garlic. You can skip on the bacon if you are vegetarian and use a bit of smoked paprika for extra flavor. Perfect comfort food for a lazy day.

Ingredients:

500grs of scrubbed cockles, clams or vongole

250grs of fresh spaghetti or the pasta of your choice

150gr of chopped bacon

200grs of crème fraiche

200ml of cream

3/4 teaspoon of onion powder

3/4 teaspoon of garlic

3/4 teaspoon of celery salt

Pinch of cayenne

Kernels of 2 corns on the cob

100grs of baby spinach

5 tablespoons of chopped chives

 

Rinse the clams under cold water for a couple of minutes. Discard of any that are open and don’t close when you tap them.

Place the chopped bacon in a large pan over medium heat. Stir from time to time until it is fully cooked. Then add the crème fraiche, cream and spices

Mix well until the crème fraiche has dissolved into a sauce.

In the meanwhile, cook the pasta as instructed on the package.

Add the corn and clams to the sauce. Cover the pan with a lid until the clams open. This will take about 3-4 minutes. Discard of any that didn’t open. Then add the spinach, cover it with a lid for 1 extra minute so that it wilts faster. Mix well and then add the cooked pasta.

Mix well so that the pasta is covered in the sauce. Taste for salt. Serve straight away and enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories.

 

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London Baby!

Pieter and I went to London for a weekend at the beginning of the month. I was super excited as it was my first time, plus I had heard so many good things about the food scene over there. And sure did we eat well. I wish we could have stayed longer. I had so many places on my excel sheet (yes, I like to be organized when I travel) but 3 days was just too short.

We stayed at a very nice Apart hotel called Leman Locke which was walking distance from the Aldgate metro station in East London.

We started off with bubble waffles at a stand called Nosteagia. The first night we walked through Leicester Square and went to Shake Shack. I’ve seen pictures of their burgers on Instagram and really wanted to try them. They were really good! The next morning we woke up very early to go to Notting Hill. I really wanted to see all the beautiful and colorful houses there. 

The most popular being on St. Luke’s Mews, where Love Actually was shot. So we walked a bit through this neighborhood and ended up having breakfast at Farm Girl. A very cozy and healthy café on Portobello Road. We had the Rose Latte, avocado roast with a poached egg and the buckwheat berry pancakes with amber maple syrup, cranberries and hibiscus. We were surprised on how fast our order came out. It was very busy on a Saturday morning and they still got our order out in no time plus our waiter was very friendly.

After that we went to Maître Choux. The shop is eye candy with all the eclairs on display. They were also delicious by the way. And the eating tour didn’t stop there. Next on the list was Dominique Ansel’s bakery. We shared one Cronut and one of their frozen S’mores. The Cronut was great but if it wasn’t because I was stuffed, I would have ordered another S’more. That chewy marshmallow with Tahitian Vanilla ice cream was heavenly!

And then it was time for lunch. We headed to Breddos tacos.

A nice taqueria in Clerkenwell. We had the Kung Pao pork belly, the sweet potato and cochinita pibil tacos. Plus an octopus tostada, queso fundido and agua frescas. Those chili sauces they give you with tortillas at the beginning were exactly my cup of tea. If you want to go, try to arrive early. By the time we were done eating there was a line outside.

After all the eating we headed towards Westminster Bridge to get a glimpse of Big Ben. After getting up so early and doing quite a lot of walking and eating, we decided to go back to the hotel to chill a bit before meeting some friends for dinner.

We met them at Rosa’s Thai Café. Both Pieter and I love Thai food. Both our friends highly recommended this place and since Punky is Thai and her husband Jeroen lived in Thailand for a while, we trusted them. And it was good! We had the calamari, salmon red curry, papaya salad, grilled spicy sausages, stir-fried aubergine and rice. Thinking about it makes me salivate. It was too dark to take pictures but we enjoyed every single dish. They have 7 locations in London so it is worth a visit. Walking back to our hotel, we stumbled across St. John. A restaurant I have been wanting to visit ever since I saw it on one of Anthony Bourdain’s show years ago. So we decided to go in for just a quick bite. I must say that I am very lucky to have a husband who enjoys eating as much as I do, and who said: “We are here now, so let’s just go in”, when I saw it. We sat at the bar, shared the pudding and the very famous roasted bone marrow with parsley salad. Well worth stretching our stomachs a bit more.

On our last day, we decided to visit Neal’s yard. The place is exploding with colors. Since we were there quite early, the shops were not open yet. But we got some nice pictures without other people which was also nice.

For breakfast we went to Caravan Restaurants (the one on Bankside).We had the kimchi pancake with pork belly, gochujang ketchup & sunny duck egg. And the salt beef brisket hash, pickled cucumber & poached eggs with hollandaise. The food and service was great.

Afterwards, we met our friend Jeroen again at Liberty London. It was great to get a little tour of the city from a local.

 

After the tour we headed to Chinatown for some ice cream. I was looking forward to trying the Taiyaki ice cream from Chinatown Bakery.

 

Afterwards we walked to Milk Train café for some more ice cream. Their soft serve ice cream comes with a cloud of cotton candy, so of course I had to try it (Thank you to Frank for the recommendation).

I had the black sesame one and it was divine! We then headed to a pub to finally sit down and have some lunch before catching our plane back to Amsterdam. A few metro stations were close and since we were worried about time, we decided to just take a cab back to the airport. Like usual I feel asleep during the ride but woke up to a pink sky close to the airport. We left with our feet hurting but with happy bellies and new memories. With a flight of under an hour from Amsterdam, I hope we can go back soon. London, you were awesome!

 

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

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Peanut Butter & Sea Salt Caramel Popcorn

The other day we had unexpected friends over and while they started opening some beers in the kitchen, I made some kettle corn to snack on. This is what I love about popcorn, it’s so easy and quick to make. The variety of flavors you can add to it is basically endless. And this Peanut butter popcorn is such a divine combo! I’ve partnered with Calve Peanut Butter to create this recipe. It’s crunchy, salty, sweet and addictive. The perfect snack for movie night and it also makes a nice edible gift.

This recipe makes 1 large bowl of popcorn.

Ingredients:

For the popcorn:

2 tablespoons of vegetable oil

105grs of popcorn kernels (1/2 a cup)

For the Peanut butter & sea salt caramel sauce:

100grs of sugar (3/4 cup)

45grs of butter tablespoons of butter (3 tablespoons)

105grs of water (¾ cup)

75grs of Calve smooth peanut butter (1/3 of a cup)

1 1/2 teaspoons of sea salt

1 ½ to 2 teaspoons of baking soda

Brush one very large bowl with vegetable oil. If you don’t have one large enough, grease two medium ones. Keep in mind that you need to have enough space to coat all the popcorn in the caramel.

Line a large baking tray with parchment paper.

In a large pan with a lid, heat the vegetable oil over medium heat. Add the popcorn, cover and keep the pan moving until all the kernels have popped. Transfer the popcorn to the greased bowl. Remove any unpopped kernels.

Add the sugar, water and butter to a medium pan. Cook over medium heat until it becomes a light golden color. This will take about 10 minutes. Swirl the pan from time to time.

Remove the pan from the heat. Quickly add the peanut butter, sea salt and baking soda. Stir with a wooden spoon until it is all well combined.

Pour the peanut butter caramel sauce over the popcorn and mix well. Spread the popcorn over the prepared baking tray. Allow it to cool down. Once cooled, you can break them apart into smaller chunks. It will keep in an air-tight container till the next day. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

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Peanut & Ginger Zoodles with Thai Styled Mango & Carrot Slaw

Some meatless Monday inspiration. A very fresh salad packed with a lot of crunch since I kept the zoodles raw. If you don’t like them raw, you can always sauteed them in a pan and make this into a lukewarm salad. The Thai styled mango and carrot slaw balances out the richness of the peanut & ginger sauce. I love peanut butter, but it was only since I moved to the Netherlands that it became part of my diet. I love to add some to my porridge during winter.

Calve peanut butter became a staple in my pantry. It’s the brand my husband grew up eating, so it made sense for him to introduce it to me. Ever since, I haven’t looked back. So I’m very happy to have partnered with them to create this recipe, using their original peanut butter. If you love peanut butter, stay tuned because I have a snack recipe coming soon. Pieter and I were in London for the weekend, so more pictures and hotspots are coming to the blog soon too.

This recipe serves 2-3 people.

Ingredients:

For the zoodles:

4 zucchini

For the mango & carrot slaw:

3 carrots, shredded (I used rainbow carrots)

1 mango, julienned

5 tablespoons of chopped coriander

For the Thai styled dressing:

1 tablespoon of minced ginger

Juice of 1 lime

4 tablespoons of olive oil

4 tablespoons of white vinegar

1 teaspoon of fish sauce

1 tablespoon of soy sauce

1 tablespoon of honey

1 teaspoon of brown sugar

1 small bird’s eye chili, finely chopped

Pinch of garlic powder

Pinch of salt

1 teaspoon of sesame oil

For the peanut & ginger sauce:

2 tablespoons of minced ginger

130grs of Calve smooth peanut butter (1/2 a cup)

2 tablespoons of ginger syrup (or honey)

4 tablespoons of sesame oil

2 tablespoons of soy sauce

2 tablespoons of water

2 tablespoons of white vinegar

Pinch of salt

1 teaspoon of chili bean sauce

Pinch of garlic powder

To make the zoodles, I used a mandoline with the julienne attachment. I stopped when I got to the core. You can also make them with a spiralizer or a potato peeler. If you use a potato peeler, just slice it into ribbons and then using a knife, cut it into julienne. You can also buy the zoodles at the supermarket if you don’t feel like making them. Set them aside.

To make the Thai styled dressing, just place all of the ingredients in a jar with a lid. Close it and shake it until it emulsifies. Set it aside.

For the peanut and ginger sauce, place all of the ingredients in the blender and blend until smooth.

Right before serving mix the carrots, mango and coriander for the slaw with the dressing (remember to give it a good shake before adding it to the slaw).

Divide the zoodles between 2 or 3 bowls. Add the peanut & ginger sauce. Finish it by adding the slaw. Eat right away. Enjoy!

I like the zoodles raw since this is a cold salad. But if you don’t, you can always sautéed them in a pan for about 1 minute with a little bit of olive oil.

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

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Kimchi Loaded Hasselback Potatoes

Today is the first workday in weeks that I finally have our place all to myself. I could finally catch up on my own work which makes me super happy. The construction has finally ended and now we only need to work on minor details. Can’t wait to show you more once it is finished. I am also very excited about a  mini trip we are doing soon.

Going back to the recipe, I caramelized onions with kimchi and Gochujang paste to make the red sauce. Then added some shredded cheese, sriracha sour cream for a bit more extra heat and freshness. And finally some chives. Slicing the potatoes this way makes the edges quite crispy. A very easy and cheap party appetizer.

This recipe is for 1 kilo of potatoes.

Ingredients:

For the potatoes:

1 kilo of russet potatoes, I used medium-small potatoes

Olive oil for brushing the potatoes

Pinch of salt

For the caramelized kimchi and onion sauce:

1 medium red onion, thinly sliced

1 1/2 tablespoons of olive oil

Pinch of salt

Pinch of garlic powder

½ cup of kimchi

1 teaspoon of Gochujang paste

1 tablespoon of ginger syrup (if you can find it, you can use honey with a teaspoon of minced ginger)

For the Sriracha sour cream:

125grs of sour cream

1 tabelspoon of sriracha

Juice of half a lime

Pinch of salt

For the extra toppings:

½ a cup of shredded cheese (I used Gouda but you can also use cheddar)

Chopped chives

 

Preheat your oven to 200C/390F. Line your baking tray with parchment paper.

Scrub, wash and dry the potatoes.

To make it a bit easier on yourself, place the potato on your cutting board in between the handles of two wooden spoons (you can also use chopsticks). This will help prevent that your knife cuts all the way through the potato. Just be patient and go slow as you slice each potato as thin as you can, without going all the way through. Repeat for all the potatoes.

Carefully place them on the prepared baking tray. Brush them with olive oil and sprinkle with some salt.

Bake them for 30 minutes. Then brush them with olive oil again and finish baking for 30 minutes. You can pinch the biggest potato in the middle to check if it is cooked or not. Keep the oven on afterwards.

While the potatoes are baking, start making the kimchi and onion sauce. Pour 1 tablespoon of olive oil in a pan over low heat. Once the oil is hot, add the sliced onion. Add a pinch of salt and garlic powder. Cook for about 6 min, while stirring from time to time.

Then add the kimchi, Gochujang paste, ginger syrup and a pinch of salt. Cook for about 3 minutes to caramelize the kimchi. Blend it until it becomes a paste. Set it aside.

To make the sriracha sour cream, mix all of the ingredients in a bowl. Keep it in the fridge covered until ready to serve.

Using a spoon, spread some of the kimchi on top of each roasted potato. I used about 1 teaspoon per potato. A bit more for the bigger ones. Then sprinkle the shredded cheese over the kimchi layer.

Return the potatoes to the oven and bake them until the cheese has melted. About 5 minutes, check so that it doesn’t burn.

Drizzle some of the sriracha sour cream on top of each potato. Sprinkle some chives. Serve straight away and enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

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Double Banana Rolls with Dulce de Leche

We were so busy with the building of the extension of our apartment (which will still take some time till it is finished) that I didn’t have much time to write, but finally here is the first recipe of the year. If you follow my Instagram stories, you probably saw that I was working on a dough recipe.

My first try was a complete mess and the second one was too dry. This version is the one I finally liked. It has crushed banana chips in the filling so it also gives it a bit of a crunch, and mashed banana in the dough. They are a bit sticky because of the dulce de leche, but messy is not always bad. Happy weekend!

This recipe makes about 8-10 rolls.

Ingredients:

For the dough:

1 ripe banana, mashed (It is important that the banana is ripe, the riper the better)

3 ½ cups of self-rising flour

7grs of dried yeast

½ cup of lukewarm milk

½ teaspoon of salt

2 tablespoons of vegetable oil

¼ cup of granulated sugar

1 teaspoon of vanilla extract

1 egg

For the filling:

About 250grs of dulce de leche, at room temperature or lukewarm so it is easier to spread

2 cups of banana chips, turned into crumbs using a food processor

Extra:

Egg wash

 

Place the lukewarm milk and yeast in the bowl of the stand mixer and let it sit for 5 minutes. After the 5 minutes have passed, add the remaining ingredients for the dough. Knead on low speed for 5 minutes, using the dough hook attachment. You can also knead it by hand, it will just take you about 10 minutes.

Then remove the dough from the bowl. Clean the bowl and then grease it with a bit of vegetable oil.  Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

About 10 minutes before the hour for the rise is up, preheat your oven to 180C-350F. You can bake the rolls in an oven dish, but this time I wanted to make them individual so I used a muffin tin. I used parchment paper as muffin liners (I just cut it into squares).

Once the dough is done rising for 1 hour, place it on a lightly floured surface and roll it into a large rectangle. Slice off the uneven edges. Then carefully spread the dulce de leche all over the dough. Make sure that the dulce de leche is spreadable (you can always warm it up slightly in the microwave). Sprinkle the banana chip crumbs evenly over the dulce de leche. Roll it tight lengthwise. Cut the uneven edges and discard of them. Now that you have an even rolled dough, slice it into about 8-10 even pieces. Make sure that they are not too big if you are using a muffin tin, as they still need space to rise while baking.

Place the rolls in the muffin tin lined with parchment paper or muffin liners. Brush the rolls with the egg wash and bake them for about 20 minutes until golden.

They are best when eaten right out of the oven. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

 

 

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Xmas Lunch at the Conservatorium Hotel

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I can’t believe how fast this year has passed by. With Christmas just around the corner, lots of restaurants already have their holiday menus planned. A great alternative if you want to skip on the cooking. As much as I enjoy the whole cooking process, sometimes it’s nice to let others do it and just enjoy the meal and the company.

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Today I had a Xmas lunch at the Conservatorium Hotel. Our table was beautifully decorated and with live singing, it was impossible not to get into the holiday spirit. We started with the Hamachi sashimi with caviar, beef tartar with nashi pear, Alaskan king crab with avocado & blood orange, and a wild carrot tartar with ash & chardonnay vinaigrette. This was all to share. The first two were my favorite. I love a good steak tartare and the combination with pear was just delicious. And the Hamachi, well I ended up eating a bit of my neighbor’s as well.

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Then we had a cappuccino of roasted celeriac with white truffle. The soup was very airy and full of flavor with a surprise of citrusy mushrooms in the bottom. For a more traditional touch, the main course was composed of very tender and juicy beef Wellington with structures of mushrooms, Bordelaise sauce, mashed potatoes, poached pears and chestnuts in salted caramel sauce.

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fullsizerender-2And since there is no ending without something sweet, we had the winter wonderland dessert and some gingerbread men. I really enjoy Schilo Van Coevorden’s cooking. I’ve been coming here since early this year and it never disappoints.

The Conservatorium Hotel

Van Baerlestraat 27 , Amsterdam

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

 

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Curried Cauliflower, Lentil & Chickpea Sliders with Coconut Coleslaw and Mango/Pomegranate Salsa

The veggie burger I was teasing you with on my Instagram stories. This time with cauliflower, red lentil and chickpeas. All mixed together with hot curry and spices. Paired with coconut cabbage and carrot slaw, and mango/pomegranate salsa. It’s slightly spicy and sweet. Keep in mind that I used dried chickpeas which need to be soaked overnight.

This recipe makes about 20 small sliders.

Ingredients:

For the patties:

½ cup of dried chickpeas, soaked in water overnight

½ cup of red lentils

2 cups of vegetable stock

2 cups of grated cauliflower (I used the food processor until it had a rice-like consistency)

1 ½ teaspoon of hot curry powder

1 teaspoon of garlic powder

1 ½ teaspoons of onion powder

1 teaspoon of paprika powder

½ a teaspoon of mustard powder

1 teaspoon of salt

½ teaspoon of ginger powder

1 egg

1/3 cup of breadcrumbs

1/3 cup of all-purpose flour

For the coating:

¾ cup of breadcrumbs

¾ cup of panko

¾ teaspoon of salt

¾ teaspoon of smoked paprika

For the coconut coleslaw:

4 tablespoons of mayonnaise

2 teaspoons of mustard

Juice of 1 lime

6 tablespoons of coconut milk

1 tablespoon of white vinegar

¾ teaspoon of salt

1 teaspoon of sugar

150grs of shredded carrot

200grs of shredded cabbage

Pinch of cayenne

Pinch of onion powder

For the mango/pomegranate salsa:

1 mango, finely diced

1 medium red onion, finely diced

Juice of 1 lime

1 red chili, finely chopped

1/3 cup of pomegranate seeds

½ a bunch of coriander, chopped

Salt to taste

Extra:

About 1 cup of vegetable oil

Slider buns

 

The night before, soak the chickpeas in cold water.

The next day, start by making the coconut coleslaw. Add the mayo, mustard, lime juice, coconut milk, vinegar, salt, sugar, cayenne and onion powder to a large bowl. Mix well and then add the shredded carrot and cabbage. Mix until the cabbage and carrot are well coated in the sauce. Covered it and let it sit in the fridge until ready to serve. It’s best to let it rest in the fridge for at least 1 hour.

To make the mango/pomegranate salsa, just mix all of the ingredients in a medium bowl. Taste for salt and let it sit in the fridge until ready to serve.

To make the patties, first cook the lentils. Place the lentils and vegetable stock in a medium saucepan over medium heat. Cook until soft, stirring from time to time. This will take about 15 minutes. Once they are cooked, turn off the heat and let them dry out in the saucepan for 30 minutes.

Once the 30 minutes are up, place the cooked lentils, drained chickpeas, shredded cauliflower and the rest of the ingredients for the patties in the food processor. Pulse until everything is mixed through.

To make the coating, just mix all of the ingredients in a shallow bowl. Because the patty mixture is quite soft, it’s better to make each patty small. I made each patty with about 1 tablespoon of the mixture. You can make them bigger, just try not to make them too big as they might break while cooking.

Grab about 1 tablespoon of the patty mixture and form it into a ball with your hands. Coat it in the breadcrumb mixture and set it aside. Repeat for all.

Pour the vegetable oil in a large pan over medium heat. Once the oil is hot, cook the patties in batches. Flatten them a bit with the back of a spatula and cook them until evenly golden on both sides. This will only take a few minutes.

Serve the sliders with the coconut coleslaw and mango/pomegranate salsa. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

 

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Peruvian Shrimp Chowder (Chupe de Camarones)

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Today is Pieter’s birthday. He wanted to stay in and requested this Peruvian soup he remembers from when we were in Lima. I am very happy to oblige since of course I want to make him something that he really enjoys, but also a mini proud moment since of everything he wanted, he requested something from my home country. This soup is a sort of bisque. This version can be made anywhere. It is just very important to get whole shrimp (with shells and heads) since they are the base for this soup. Served with some lime wedges and it’s heaven in a bowl.

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This recipe serves 3.

Ingredients:

750g whole medium shrimp (peeled and deveined, reserve the shells and heads)

½ red onion, finely chopped

3 cloves of garlic, minced

½ cup tomato puree

2 teaspoons of tomato paste

3 Russet potatoes, peeled and chopped (or any other kind for mashing, you want it to give consistency to the soup)

Handful of rice

2 liters of seafood stock (I boiled 1 crab, 300 gr of vongole, 1 diced carrot, 2 stalks of celery and 1 leek)

2 tablespoons of butter

½ cup of white wine or Pisco

Salt

Olive oil

¼ cup of peas

¼ cup of broad beans

½ cup of corn kernels

200ml cream

1 tablespoon of dried oregano

150gr feta, crumbled

½ bunch of fresh coriander, chopped

Extras:

3 eggs, fried

Lime wedges for serving

 

To make the stock, just boil the crab with the vongole, carrot, celery and chopped leek for about 20-30 minutes, Then drain and reserve the stock.

To prepare the shrimp sauce, first peel the shrimp and then remove the veins. Reserve the shells and heads. Put the clean shrimp tails in a bowl and reserve in the fridge. (if you want you can reserve 3 whole shrimps and cook them with the shells and then reserve them for decorating the plate)

In a medium pan and over medium-high heat, add 2 tablespoons of butter and olive oil. Then add the shells, heads and white wine. Cook until the wine has reduced. Put the shells in a blender; add some salt and about 3 cups of the seafood stock. Blend until smooth and then sift the mixture. Reserve it.

In a large pot, add 3 tablespoons of olive oil over medium heat. Add the onions and cook until translucent. Then add the garlic and tomato paste. Cook for a couple of minutes and then add the tomato puree. Add the remaining of the seafood stock and the shrimp sauce. Add the potatoes, a handful of rice and some salt. Let it simmer on medium heat for 20 to 30 minutes.

Add the peas, broad beans, corn kernels and shrimp tails to the soup. Let it cook for about 3 minutes and then add the cream.  Add the oregano, half of the chopped coriander and taste for salt.

Pour the soup into 3 bowls and sprinkle with some feta and more coriander. Place a fried egg on top of each bowl and serve with lime wedges. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

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Pork, Pineapple & Water Chestnut Noodle Stir-Fry

These past weeks have been so busy and with not that much time to cook, stir-fry dishes are always a savior. We are extending our apartment and the building was supposed to have been finished in October, but now it looks like it is going to be finished around the beginning of January. This kinda sucks since we were looking forward to celebrating our first Christmas in our new finished house. Our living room and kitchen have been full of boxes since we moved in, but hopefully it will all be done soon.

Going back to the stir-fry, I made it with minced pork. But if you would like to keep it vegetarian, it would also go well with soya mince or any vegetable that would like.

This recipe serves 3.

Ingredients:

300gr of minced pork

1 ½ cup of diced fresh pineapple

1 sweet pepper, finely chopped

250gr of water chestnuts, finely chopped (I used frozen ones, thawed)

1 tablespoon of vegetable oil

2 cloves of garlic, minced

1 tablespoon of fresh ginger, minced

½ teaspoon of Sichuan pepper powder

2 tablespoons of chili bean sauce

4 tablespoons of soy sauce

2 tablespoons of sesame oil

3 tablespoons of hoisin sauce

2 tablespoons of oyster sauce

75grs of bean sprouts

3 spring onions

325grs of rice noodles

Extras:

Sesame seeds

Spring onion

 

First prep and chop all of your ingredients. Then cook the rice noodles as instructed on the package.

Place one tablespoon of vegetable oil in a large pan or wok over medium-high heat. Once the oil is hot, add the minced pork and Sichuan pepper powder. Cook for about 3 minutes while stirring until it gets browned. Then add the garlic, ginger and chili bean sauce. Cook for an extra minute while stirring.

Then add the pineapple, sweet pepper and water chestnuts. Cook for 2 minutes. Add the soy sauce, sesame oil, hoisin, oyster sauce, bean sprouts and spring onions. Mix well and then add the cooked noodles. Stir-fry till the noodles are well coated in the sauce.

Serve straight away with extra spring onions and sesame seeds. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

 

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