Curry Fried Rice with Mango & Pineapple

Last week, I bought a little container of mango powder at a spice store here in Amsterdam. It’s called De Volkskruidentuin, if you ever want to go there. I’ve been wanting to use it since, but I wasn’t sure on what yet. And then I remembered one of the dishes we ate quite often while we were in Thailand. Both Pieter and I loved the curry fried rice serve in a pineapple boat. So I thought of making my own version. If you can’t find the mango powder, don’t worry. This dish still has plenty of flavor from all the other spices. I made the coconut rice the night before, so keep that in mind if you have the time.

This dish serves 2 as a main course and 4 as a side dish.

Ingredients:

For the coconut rice:

1 ½ cup of rice

1 ½ cup of coconut milk

1 ½ cup of boiling water

Pinch of salt

For the fried rice:

3 tablespoons of vegetable oil

1 tablespoon of finely chopped ginger

1 cup of cashew nuts, coarsely chopped

1 large sweet pepper, finely chopped (you can also use a bell pepper instead)

½ a teaspoon of onion powder

½ a teaspoon of garlic powder

1 teaspoon of hot curry powder

1 teaspoon of mango powder (optional)

1 teaspoon of lemongrass powder

1 teaspoon of kaffir lime leaf powder

1 tablespoon of Thai shrimp chili paste

1 teaspoon of salt

1 cup of fresh pineapple, finely chopped (reserved from the pineapple for serving)

1/3 cup of raisins

1 tablespoon of brown sugar

1 teaspoon of fish sauce

Juice of half a lime

3 tablespoons of chopped coriander

Extras:

1 whole pineapple

1 tablespoon of freshly chopped Thai basil (optional)

Chopped coriander for serving

Lime wedges for serving

 

It is better to make the rice the night before if you can. Place the rice, coconut milk, water and salt in a medium pot over the lowest heat. Give it a good stir and cover it. Let it cook for about 15 minutes. Then let it sit covered for 15 minutes. Then remove the lid and allow the rice to cool down. Once cold, keep it in the fridge until ready to use.

To prepare the pineapple boats, slice the pineapple in half lengthwise. Remove the flesh with a spoon and discard of the core. Save half of the flesh for the stir fry. I ate the remaining pineapple while I was cooking. I just can’t resist it, it’s one of my favorite fruits and this one was so sweet.

Place all of the ingredients for the fried rice in a large pan except for the coconut rice, lime juice and coriander. Cook for about 5 minutes on medium heat, while stirring. Then add the lime juice, cold coconut rice and chopped coriander. Stir-fry for about 2 minutes till everything is mixed together.

Serve the fried rice on the prepared pineapple boats. Add some chopped coriander and Thai basil. Serve with a wedge of lime and enjoy!

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Kimchi, Caramelized Onion & Potato Pancakes with Okonomiyaki Sauce

For me, kimchi makes everything better. Of course, you have to like kimchi. If you don’t, you can skip it. A potato and caramelized onion pancake is still delicious, but I am going for Asian vibes here. For the sauce, I just paired it with a very simple Okonomiyaki Sauce (you probably already have all of the ingredients in your pantry). For a cheap and easy meal, give this a try!

This recipe makes about 6 small pancakes

Ingredients:

For the pancakes:

1 kilo of potatoes (like russet), peeled and shredded

½ cup of kimchi, minced with a knife

2 ½ tablespoons of tapioca flour

1 egg

1 egg white

Pinch of salt

Pinch of black pepper

Pinch of garlic powder

1 red onion, finely sliced

1 tablespoon of vegetable oil

For the Okonomiyaki Sauce:

½ cup of ketchup

3 tablespoons of Worcestershire sauce

1 ½ tablespoons of honey

Pinch of garlic powder

2 tablespoons of soy sauce

1 tablespoon of apple cider vinegar

Extras:

Vegetable oil for frying the pancakes

Chopped chives for serving

 

Start by shredding the peeled potatoes. To save time and the possibility of hurting my fingers, I used my food processor for this. Once the potatoes are shredded, place them in a fine mesh sieve. And press them to get rid of all the liquid that you can.

In a medium pan, add the sliced onion over low heat. Let it cook for about 6-8 minutes, stirring from time to time until it caramelizes.

Add the potato, onion, kimchi, tapioca flour, egg, egg white, salt, pepper and garlic powder to a medium bowl. Mix well using a fork.

To make the sauce, just mix all of the ingredients in a small bowl. Reserve for serving.

Add about 3 tablespoons of vegetable oil to a large pan over medium heat. I used a mold to try to get the pancakes more even in shape, but you don’t have to. I placed a circular mold in the hot pan. Then I added a few tablespoons of the potato mixture and pressed to shape it. Then I removed the mold. I cooked 3 at a time. Let the pancakes cook until golden on both sides. Time will depend on the size/thickness of course. Mine took about 4-5 min per side.

Serve warm with the okonomiyaki sauce and chopped chives. I added some edible flowers for a pop of color.

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Thai Spiced Nuts

Inspired by our lasted trip to Thailand, I created this spiced nuts recipe. When I travel, I always like to visit the local markets and supermarkets to see and try what they have to offer. I could spend hours browsing through each isle or stand. Pieter actually got tired of waiting for me on our last supermarket trip there while I was examining the information on the packaging of every snack I found interesting.

These nuts are sticky and they have a sort of umami taste. I just used the Thai basil for decoration but you can add it freshly chopped right before serving. And it’s done in 20 minutes with minimal amount of cooking. I was generous with the spice measurements. If you like it spicy, you can always add for chili powder or cayenne.

Ingredients:

150grs of unsalted cashew nuts

125grs of unsalted almonds

80grs of unsalted pumpkin seeds

For the Sauce:

Juice of 1 lime

1 ½ teaspoon of kaffir lime leaf powder

1 ½ teaspoon of cayenne or chili powder

1 teaspoon of lemon grass powder

½ teaspoon of garlic powder

1 teaspoon of onion powder

1 ½ tablespoon of salt

½ teaspoon of ginger powder

¼ cup of sugar

¼ cup of water

 

Preheat your oven to 180C/350F. Line a baking sheet with parchment paper.

Place all of the ingredients for the sauce in a medium saucepan. Whisk so all the spices get dissolve into the water. Cook over medium heat for about 5 minutes. Don’t forget to stir constantly so that it doesn’t burn. It’s ready when most of the water has evaporated and it has become a syrup.

Add the nuts and mix well to coat them. Spread them in a single layer over the prepared baking sheet.

Bake them for 15 minutes. Stirring half way though the cooking time.

Once they come out of the oven, allow them to cool. Then try to separate the nuts into smaller chunks.

If you want, add freshly chopped Thai basil right before serving. Enjoy!

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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!

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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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Baked Buttermilk & Curry Chicken Wings with Coconut Rice and Mango Chutney

curry-wings

I’ve been into curry lately and wanted to try a new wings recipe. I marinated the chicken wings overnight in a mixture of buttermilk, curry and spices. I then baked them for 1 hour. The result is super tender and flavorsome wings which are complemented very well with the coconut rice and the mango chutney. The wings themselves are not really spice but you can always adjust the heat to your liking. If you prefer, you can also use chicken legs or thighs instead.

This recipe serves 3.

Ingredients:

For the chicken wings:

1,2 kilos of chicken wings

1 litter of buttermilk

2 tablespoons of curry powder

1 teaspoon of cumin

1 tablespoon of garlic powder

1 tablespoon of onion powder

1 teaspoon of salt

1 teaspoon of paprika powder

1 ½ tablespoon of sugar

1 teaspoon of mustard powder

1 ½ teaspoon of cayenne

For the mango chutney:

250gr of diced mango (I used frozen mango, but you can also use fresh mango)

1 medium white onion, finely chopped

1 tablespoon of minced ginger

1 bird’s eye chili, chopped

¼ cup of apple cider vinegar

¼ cup white vinegar

¼ cup of sugar

½ cups of water

Pinch of salt

For the coconut rice:

1 ½ cup of rice

1 ½ cup of coconut milk

1 ½ cup of boiling water

Pinch of salt

Extras:

1 bunch of fresh coriander

Sliced chili (optional)

 

Make the marinade the night before. Place the buttermilk in a large bowl. Whisk in the rest of the spices and then add the chicken wings. Make sure the wings are covered in the marinade. Cover with plastic film and let it sit in the fridge overnight.

The next day, preheat your oven to 180C/350F. Once your oven is hot, line your baking tray with parchment paper. Arrange the wings in a single layer over the prepared baking tray. Sprinkle some salt over them. Bake them for 1 hour.

In the meanwhile, start making the mango chutney. Place all of the ingredients in a pot over medium-low heat. Let it cook for about 18 minutes, stirring from time to time until it has a chutney consistency. Then transfer it to a bowl and allow it to cool down.

To make the rice, place the rice, coconut milk, water and salt in a medium pot over the lowest heat. Give it a good stir and cover it. Let it cook for about 15 minutes. Then let it sit covered until you are ready to serve.

Serve the wings over a bed of coconut rice. Then add some of the mango chutney, some fresh coriander and sliced chili. 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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Spicy Asian Vegetable Soup

The stock in this soup is an explosion of flavors, from roasted garlic and onions, to clove, cinnamon, chilies and the umami that miso brings. If you have time, make the stock the day before so the flavors can infuse overnight. The lime juice balances the heat nicely. For the toppings, you can add any vegetables that you like. I just choose these to have different textures in one bite. The fried wontons strips and sliced sugar snaps give it a nice crunch. For the noodles, I used rice flakes. It was the first time I saw them at my Asian store so I gave them a try and I liked them, but you can use whichever noodle you prefer.

This recipe serves 3.

Ingredients:

For the spicy vegetable stock:

1 head of garlic

2 red onions

Vegetable oil

2 cloves

1 star anise

2 cinnamon sticks

1 tablespoon of chopped ginger

1 tablespoon of red miso paste

1 teaspoon of Sichuan pepper powder

3 tablespoons of chili bean sauce

1 bay leaf

½ a teaspoon of ginger powder

1 tablespoon of brown sugar

½ teaspoon of celery salt

3 litters of boiling water

½ teaspoon of garlic powder

½ teaspoon of onion powder

1 tablespoon of ginger syrup or honey

Toppings:

Juice of 2 limes

1 tablespoon of sesame oil

100grs of sliced sugar snap peas

100grs of fried wonton strips

100grs of rice noodles or the noodles of your choice (I used rice flakes)

1 cup of frozen shelled edamame

2 baby paksoi, leaves separated

1 spring onion, thinly sliced

A handful of Enoki mushrooms

Sesame seeds for serving

2 soft boiled eggs (7 minutes)

 

You can make the stock in advance. I made it the night before to let all the flavors infuse. Wrap the garlic bulb in foil with about 1 tablespoon of vegetable oil. Do the same for the 2 red onions. Roast them for 1 hour at 180C/350F. Once they are roasted. Squeeze the roasted garlic from the shell. Peel the roasted onions and chop them.

Pour 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add the roasted garlic, roasted onions, cloves, star anise, cinnamon, ginger, miso paste, Sichuan pepper powder, chili bean sauce, bay leaf, ginger powder, brown sugar, celery salt, garlic powder, onion powder and ginger syrup. Cook while stirring for about 3 minutes. Then add the boiling water. Give it a good stir so that there is nothing sticking at the bottom.

Lower the heat to the lowest and let it simmer for 1 and a half hour.

It you have time; once the stock is done, covered it and let it infuse overnight. If not, just pass it through a fine mesh sieve. Set it aside.

To fry the wontons, I just thinly sliced them into strips using a pair of scissors. Then pan-fry them in vegetable oil until golden.

For the rice noodles, I cooked them according to package instructions in a different pot.

Once you are ready to serve, reheat the stock over medium heat. Add the lime juice and sesame oil.

Add the sliced sugar snaps, paksoi and frozen edamame. Stir for about 1-2 minutes and then divide it over 3 bowls. Add the rice noodles and top with some spring onions, sesame seeds, soft boiled eggs, Enoki mushrooms and fried wontons. 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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Char Siu Cauliflower Tacos with Cabbage, Carrot & Green Papaya Slaw

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I love Char siu bao and the Char Siu sauce that you can find at any Asian store. My mom would use it often for chicken wings on the bbq while I was growing up. We would dip them in a mixture of lime juice, salt and Chinese five spice. It was great to balance out the sweetness of the sauce. So I thought why not make a veggie version? I love cauliflower and the result is crunchy caramelized goodness. For the slaw, I kept the Asian vibes going but with a more Thai-style slaw.

This recipe makes 12 small tacos. You’ll have enough slaw to eat on the side or you can also make a second batch of cauliflower.

Ingredients:

For the Cabbage, Carrot & Green Papaya Slaw:

3 cups of finely shredded purple cabbage

1 ½ cups of shredded carrot

3 cups of shredded green papaya

1 bunch of coriander, chopped

For the dressing:

1 tablespoon of minced ginger

Juice of 1 lime

1/3 cup of olive oil

1/3 cup of white vinegar

1 tablespoon of sesame oil

1 tablespoon of soy sauce

1 teaspoon of fish sauce

2 tablespoons of honey

Pinch of garlic powder

1 small red eye chili, finely chopped

1 teaspoon of brown sugar

1 tablespoon of ginger syrup (if you can’t find it just add an extra tablespoon of honey)

For the cauliflower:

1 medium cauliflower chopped into small florets (about 6 cups)

1/2 cups of Chinese BBQ sauce (Char siu sauce)

1 tablespoon of chili bean sauce

¼ cup of soy sauce

1 tablespoon of sesame oil

1 tablespoon of honey

Extra:

1 tablespoon of vegetable oil for the pan

1 tablespoon of sesame seeds

1 tablespoon of chopped chives

12 small tortillas

 

To make the slaw, just shred the green papaya, carrot and purple cabbage. Place them in a large bowl along with the chopped coriander.

To make the dressing for the slaw, just place all of the ingredients in a jar with a lid. And shake it till it emulsifies. Pour the dressing over the slaw and mix well. Keep it in the fridge until ready to serve.

To make the char siu cauliflower, first mix the Chinese BBQ sauce, chili bean sauce, soy sauce, sesame oil and honey in a large bowl. Then add the cauliflower florets and mix until they are evenly coated.

Place one tablespoon of vegetable oil in a large pan or wok over medium heat. Once the pan is hot, add the cauliflower and cook for about 5 to 7 minutes till it caramelizes. Toss it or stir from time to time so it doesn’t burn.

Warm up the tortillas in a pan. To assemble the tacos, just place some of the slaw and then the char siu cauliflower. Finish it by sprinkling some sesame seeds and chopped chives. 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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Salmon Poke Sushi Tacos

IMG_1671

Gimme sushi any day and I am a happy woman! Okay, so this is not really a taco, but it’s a fun way to serve sushi. If your rolling skills are not very good or you don’t have the patience for it, this is an easier way to serve it. You will just need a 9 cm mold to make the round nori sheets. To the salmon poke, I added a bit of chili oil and a sprinkle of togarashi for some heat.

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This recipe makes 16 small tacos.

Ingredients:

For the sushi rice:

2 cups of sushi rice

2 cups of water

¼ cup to ½ cup of sushi vinegar depending on your taste

For the salmon poke:

460grs of salmon, sliced into small cubes

¼ cup of soy sauce

1 tablespoon of sesame oil

1 teaspoon of chili oil

1 ½ tablespoons of minced ginger

1 1/2 teaspoons of white sesame seeds

1 1/2 teaspoons of black sesame seeds

Extras:

16 nori sheets

Togarashi, to taste

3 tablespoons of chopped chives

300gr of Wakame salad

 

Start by making the sushi rice. Place the sushi rice in a strainer and rinse it under cold water until the water comes out clear.

Place the rice and 2 cups of cold water in a medium saucepan over high heat. Once it comes to a boil, cover the pan and cook over low heat for 20 minutes. Then remove it from the heat and let it sit covered for 10 minutes.

Then transfer the sushi rice to a large bowl, add ¼ of a cup of sushi vinegar and mix. Taste it and add a bit more sushi vinegar if you want. Keep stirring until all the sushi vinegar is absorbed. Allow it to cool down to room temperature before making the tacos.

Once the sushi rice has cooled down, start making the salmon poke. Just mix the salmon with the rest of the ingredients and keep it in the fridge until ready to serve.

Place a nori sheet (or 3 stacked on top of each other) on a cutting board. Place a 9cm round mold on top of the nori sheet. With a sharp knife, cut the nori into a round shape. Repeat until you have 16 round nori sheets. Don’t discard the remaining nori pieces, you can keep them in a Ziploc bag and use them later for a stir-fry, or to add it to soup.

To assemble the tacos, place one round nori sheet underneath the round mold. Then add a thin layer of sushi rice, pressing with the back of a spoon so it sticks to the nori. Repeat for all 16 nori sheets.

Then add a bit of the wakame salad and then the salmon poke (don’t over fill them, otherwise you won’t be able to fold them into tacos). Sprinkle some togarashi and chopped chives. Serve right away. 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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Black Rice, Bimi & Pineapple Stir Fry

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I had been eating this stir fry for two days in a row. I made two large batches to eat throughout the day. It is so easy to make and black rice is so healthy. I am trying to make simpler recipes at the moment since we are busy with the renovations of the new apartment and we need to start packing. We need to leave our current rental apartment at the end of the month and now time is ticking. So easy meals like this one, which I can just reheat in the microwave are a life saver.

This recipe serves 2 -3 people

Ingredients:

¾ cup of black rice

4 cups of vegetable stock (hot)

½ of a pineapple, cored and chopped into pieces

2 sticks of lemongrass, (white part only) finely chopped

1 ½ tablespoons of minced ginger

2 small bird’s eye chili, finely chopped

1/3 cup of cashew nuts, chopped

200grs of bimi, chopped

4 tablespoons of oyster sauce

1 teaspoon of fish sauce

2 tablespoons of sesame oil

2 tablespoons of vegetable oil

 

Start by rinsing the black rice under cold water. Then place it in a medium saucepan with the vegetable stock and let it cook covered for about 45 minutes over medium-low heat until most of the liquid has evaporated and the rice is cooked. Then turn off the heat and let it sit covered for 10 minutes.

Place the sesame oil and vegetable oil in a large pan or wok over medium heat. Once it is hot, add the lemongrass, chili and ginger. Cook for a minute and then add the bimi, pineapple and cashew nuts. Stir-fry for a few minutes until the bimi is cooked. Then add the oyster sauce, fish sauce and black rice. Stir fry it for a couple of minutes. Then adjust the seasoning to your liking. 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 me on Snapchat: cravingsinams.

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