Papa Rellena (Potato stuffed with Beef)

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This is a very popular Peruvian dish which can be easily made in any country. Traditionally it has a bit of Peruvian chili paste (Aji panca) but you can also use any hot sauce or skip it all together. I’m out of Peruvian chili paste at the moment so I just used Frank’s RedHot Original Cayenne Pepper sauce. I also coated them in panko, because I find that you don’t get a nice even color with just flour. Plus panko adds crunchiness, so I am all for it. This is one of my childhood favorites and my mom still makes it when I visit her.

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This recipe makes about 7 stuffed potatoes.

Ingredients:

For the potato mash:

1 ½ kilos of potatoes, use starchy potatoes like Russet (or how it is called here: kruimige)

Salt

1 egg white

¼ cup of all-purpose flour

For the beef filling:

2 tablespoons of olive oil

1 red onion, finely chopped

1 clove of garlic, minced

300grs of minced beef

1 tablespoon of Aji panca, or any hot sauce

¼ cup of tomato puree

50gr of pitted Kalamata olives, chopped

¼ cup of raisins, chopped

2 boiled eggs

2 tablespoons of chopped coriander

Pinch of sugar

Salt

Pepper

For the salsa criolla:

2 red onions, chopped

2 bird’s eye chili, chopped

4 tablespoons of chopped coriander

Juice of ½ lime

1 tablespoon of olive oil

Salt to taste

Pepper to taste

Extras:

1 1/2 cups of flour

1 ½ cups of panko

3 eggs, beaten

2 cups of vegetable oil for pan-frying

 

Boil the potatoes until tender. Then carefully peel them while they are still hot and mash them. Add salt to taste. Let it cool down a bit until you can handle touching the mash. Add the egg white and flour. Knead the dough with your hands making sure there are no lumps. Then cover it and start making the filling.

Place the olive oil in a large pan over medium heat. Add the onion and minced beef. Cook until the beef starts to get brown. Then add the garlic and hot sauce, cook for 1 minute. Add the tomato puree, olives, raisins, salt, pepper and sugar. Cook for about 5 minutes while stirring, or until the beef is cooked through. Then turn off the heat and add the coriander.

Place the eggs in a saucepan, add boiling water and let them cook for 8 minutes. Peel off the shells and chop them. Add them to the meat mixture and mix well.

Take about 1 cup of the potato dough and flatten it with your hands, add about 2 to 3 tablespoons of the beef filling in the middle and them shape it into a sort of football. Make sure the filling is not sticking out. Repeat for all.

Once all the stuffed potatoes are done, have the coating ready. Coat each potato in the egg, then flour, then egg again and finally in the panko. Set it aside and repeat for the rest.

To make the salsa criolla, just mix all of the ingredients in a bowl.

Pour the vegetable oil in a large pan over medium heat. Once the oil is hot, fry the potatoes in batches. I like to do only 2 at a time because they get golden quite fast. And you need to be careful when flipping them so they don’t break. Since the are already cooked, you just have to pan-fry them till they are evenly golden. Place them on a plate lined with paper towels.

Serve them right away with the salsa criolla.

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Miso Roasted Eggplant Gyoza

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I can’t go too long without having some dumplings. I mixed a finely chopped eggplant with miso sauce and used it as the filling. Very simple but packed with flavor. I normally let them steam but this time I pan-fried them. They are crispy little delights.

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This recipe makes about 30 gyoza.

Ingredients:

1 large eggplant, chopped into very small cubes

About 30 gyoza wrappers, defrosted

For the miso sauce:

1 tablespoon of aka miso

1 teaspoon of honey

3 tablespoons of soy sauce

1 tablespoon of white vinegar

1 tablespoon of ginger syrup

1 tablespoon of sesame oil

2 tablespoons of sesame seeds

For the dipping sauce:

1 tablespoon of chopped fresh ginger

3 tablespoons of chopped chives

Juice of 1 lime

1 bird’s eye chili, finely chopped

1 tablespoon of sesame oil

1/3 cup of soy sauce

Extra:

Vegetable oil for pan–frying the gyoza

 

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

To make the dipping sauce, just mix all of the ingredients in a bowl. Set it aside.

Thinly slice the eggplant and then chop it into very small cubes.Since the wrappers are quite small, you want the eggplant chopped as finely as possible.

Place all of the ingredients for the miso sauce in a large bowl and whisk until everything is well combined. Add the eggplant and mix well.  Spread it evenly on the prepared baking sheet. Roast it for 30 minutes, stirring halfway through the cooking time. Then allow it to cool down.

Once the eggplant has cooled down, start to assemble the gyoza. Place about 2 teaspoons of the filling in the center of the wrapper, brush the edges of the wrapper with some water and then fold it into a half moon shape. Starting at one end, fold/pinch the wrapper tightly together. Keep going until it is completely sealed, trying to get rid of any air bubbles. Repeat for all.

Once the gyoza are ready, pour about 1 cup of vegetable oil in a large pan over medium heat. Once the oil is hot, fry the gyoza in batches until golden on both sides. This will only take a few minutes and since the filling is already cooked, it goes quite fast. Place the gyoza on a plate lined with parchment paper to absorb any excess oil.

Serve them right away with the dipping sauce. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

 

Kimchi Fried Rice

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I made this for lunch a few days ago to make use of the kimchi I had in the fridge. I got many comments asking me to post the recipe, so here it is. It is very simple and you can add pretty much anything that you have in the fridge, which is what I did.

This recipe serves 1 but you can easily double it.

Ingredients:

2 cups of cooked rice

2 tablespoons of vegetable oil

1/3 cup of kimchi, chopped

1 tablespoon of ginger syrup

1 teaspoon of sesame oil

1 tablespoon of oyster sauce

3 tablespoons of soy sauce

1 teaspoon of Korean chili paste (optional)

A handful of bean sprouts

1/3 of a cup of shredded kale

A handful of edamame, I get it frozen so I just place it in the microwave for 1-2 minutes.

1 teaspoon of black sesame seeds

2 radishes, thinly sliced

1 fried egg

Other nice extra:

A handful of Broccolini sauteed in sesame oil

 

Mix the ginger syrup, sesame oil, oyster sauce, Korean chili paste and soy sauce in a bowl.

Place the vegetable oil in a pan or wok, over medium heat. Once the oil is hot, add the rice and kimchi. Stir-fry for 2 minutes. Then add the sauce, bean sprouts and kale, stir-fry it for about 3 minutes.  Then add the edamame and mix well.

Serve it with a fried egg, radishes and some black sesame seeds.

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

Crispy Onion Rings

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These onion rings are super crispy because of the panko and cornmeal coating. They are so addictive. I posted this picture about a month ago on my Instagram account and since some people asked for the recipe, I thought of just placing it here. I made them again today as a topping and side to the burger below which I made for lunch. It has wasabi arugula dressed in a simple vinaigrette, a beef patty, Chili Gouda, chimichurri, a fried egg and topped it with the onion rings. It was so good!

burger

Ingredients:

2 medium white onions cut into about 1cm slices

1 cup of Panko

1/2 cup of cornmeal

A good pinch of paprika powder

A good pinch of onion powder

A good pinch of garlic powder

Pinch of cayenne (optional)

Salt

1 cup of all-purpose flour

2 eggs, beaten

1 litter of vegetable oil

 

In a medium bowl, mix the panko with the cornmeal, paprika powder, onion powder, garlic powder, salt and cayenne. In a separate bowl, mix the flour with some salt. Have another bowl ready with the beaten eggs. Have a large cutting board ready to place the onion rings and another one lined with paper towels.

Dip each onion ring in the flour, then in the beaten eggs and finally coat it well in the panko mixture. Repeat for all.

Heat up the vegetable oil in a medium saucepan over medium heat. Once the oil is hot, fry the onion rings in batches until they are golden. Then place them in the prepared cutting board to absorb some of the oil. Enjoy while still warm.

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

 

Green Salad with Tonkatsu and Sesame Vinaigrette

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Yesterday night, I went with my hubby to Pocha Factory to eat Korean fried chicken wings in the pop-up they hosted in Amsterdam. We knew the fried chicken wings were really good from last time we went there. This time around, Korean BBQ beef sliders were added to the menu and they were served with a secret sauce. They were so good! If you are in Amsterdam, check their social media to know when they will host a pop-up again. The place was full so I wouldn’t be surprised if it’s soon.

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OK, so back to the recipe. This is a super easy Asian style salad. I love the crunchy pork cutlets which are still juicy in the center, the crunchiness of the sugar snaps and radishes. And of course the sesame vinaigrette which just brings everything together. And you can also serve it as rice paper rolls. Ad if you don’t like pork, you can make it with chicken, or make it vegetarian by using tofu instead.

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This recipe serves 4.

Ingredients:

4 pork cutlets

300gr of sugar snaps

8 radishes, thinly sliced

1 cup of edamame

400gr of arugula, I used wasabi arugula which has a bit of a stronger flavor

2 eggs, beaten

1 ½ cups of panko

8 tablespoons of flour

Salt

Pepper

Vegetable oil for pan-frying

For the vinaigrette:

¼ of a cup of sesame oil

1/3 of a cup of white vinegar

3 tablespoons of honey

2 tablespoons of soy sauce

1 tablespoon of ginger syrup

Juice of 1 lime

 

For the edamame, just follow the instructions on the package. I usually buy it frozen but this time I got it ready to go.

For the sugar snaps, I just sautéed them in a pan with a bit of vegetable oil until tender-crisp. You can also just blanch them.

To make the vinaigrette, place all of the ingredients in a jar with a lid, seal it and shake it. Set aside.

To make the Tonkatsu, place each cutlet in between parchment paper and flatten them using a rolling pin.

Place the flour, beaten eggs and panko in separate plates. Add salt and pepper to each plate and mix it in.

Season each cutlet with salt and pepper. Then coat each one in the flour first, then the egg and finally the panko. Press with your fingers so each piece is completely coated in panko.

Add some vegetable oil to a large pan over medium heat. Once the pan is hot, add the breaded pork. I cooked 2 at a time. They will need about 4 to 5 minutes per side. Make sure that the oil is not extremely hot though, otherwise it will brown too fast and the pork won’t be thoroughly cooked. Place them on paper towels to absorb some of the oil. Then transfer them to a cutting board and thinly slice them.

To plate up, divide the arugula between 4 plates. Then add the sugar snaps, radishes and edamame. Place each sliced cutlet on top of the salad and serve the dressing on the side.

For more foodie inspiration, you can follow me on Instagram and Facebook.

Pocha Factory (Korean street food)

FullSizeRender2A couple of weeks ago, I saw a picture of a waffled kim-cheese (kimchi grilled cheese) sandwich on social media and it made me so hungry! That is how I found out about Pocha Factory, a Korean street food pop-up eatery. Unfortunately for me, the day I saw that sandwich was the last day they were at the Albert Cuyp market in Amsterdam, and I was not able to make it. So I kept an eye on their Instagram and Facebook to see when they would be in Amsterdam again.

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This past Thursday night, Pocha hosted a Korean fried chicken & beer night at BarBrå. That’s where I met the lovely Chi, the face behind Pocha Factory. I went there with my hubby, and we had delicious fried chicken wings, and fries with sriracha mayo and kimchi ketchup. A finger licking good date night! We actually came back for more later that night.

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Chi will be in Amsterdam again for The Burger Beer Battle Round 3 on July 18th.

Pocha Factory

http://www.eatpocha.com/

Buttermilk Fried Chicken on a Buttermilk Biscuit with Sriracha/Lime Mayo

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A while ago I made an American style brunch for my friend Joyce, who I met while living in Dallas. I think that is the only year in my life in which I hardly ever cooked. Whenever I had time off, I would just go out to eat with friends. That year in Dallas, changed my life completely. I fell madly in love. It is there were I met my husband, he was also doing an internship at the same hotel. If someone would have told me 10 years ago that I would be married to a Dutchie and would be living in Amsterdam, I would have thought that this person was nuts.

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Going back to the recipe. While we were living in Dallas, my friend Joyce told us about some delicious honey butter chicken biscuits from the Whataburger fast food restaurant chain. So we went there to try them. We love fried chicken so I wanted to make something similar here, since she also lives in Amsterdam now. I was never a big fan of the honey butter sauce and since all 3 of us like spicy things, I made a sriracha/lime mayo instead. Last month I shared a recipe for a passion fruit and cream cheese swirl skillet brownie which is what I made for dessert that day, you can check it out by clicking here.

This recipe serves 3 to 4 people.

Ingredients for the Buttermilk Fried Chicken:

400gr of chicken breast

For the overnight marinade:

½ liter of buttermilk

Pinch of salt

Pinch of pepper

¼ teaspoon of garlic powder

¼ teaspoon of onion powder

¼ teaspoon of paprika powder

For the coating:

2 cups of flour

¼ teaspoon of garlic powder

¼ teaspoon of onion powder

¼ teaspoon of paprika powder

¼ teaspoon of cayenne

¼ teaspoon of salt

¼ teaspoon of pepper

2 cups of buttermilk

For frying:

About 1 liter of vegetable oil

For the Sriracha/Lime Mayo:

1/3 of a cup of Sriracha

1/3 of a cup of Mayonnaise

Juice of 2 limes

2 tablespoons of honey

Ingredients for the Buttermilk Biscuits:

2 cups of all-purpose flour

2 teaspoons of baking powder

1 teaspoon of salt

½ teaspoon of baking soda

6 tablespoons of cold butter, cut into pieces

1 cup of cold buttermilk

Start the night before by slicing the chicken breast into smaller pieces. I sliced them the size of chicken fingers.  Mix all of the ingredients for the overnight buttermilk marinade in a bowl. Let the chicken soak in the buttermilk marinade overnight, in the fridge.

The next day, start by making the biscuits. Preheat the oven to 220C/425F and line a baking tray with parchment paper.

Place all of the ingredients for the biscuits in the food processor and pulse until everything is mixed.

Place the dough on a lightly floured working area. With your hands, shape the dough into a rectangle. Then fold that rectangle into thirds, as if you were folding a letter. Then flatten it again with your hands and fold it into thirds again. You want to repeat this until you have folded the dough into thirds for a total of 3 times.

Then dust the dough with some extra flour. Using a rolling pin, roll the dough until it is a bit thicker than 1 cm. Cut the dough using a circular mold cutter.  I used a 7 cm cutter and the dough was enough for 8 biscuits. I didn’t use the scraps of the dough because the biscuits from the scraps don’t come out as nice.

Place the biscuits on the prepared baking tray and bake until golden, about 9 minutes. The time will depend on the size of your biscuits, so make sure to check from time to time.

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Going back to the chicken, mix all of the dry ingredients for the coating in a bowl and place the buttermilk in another bowl. Cover a cutting board with plastic wrap.

Pour the vegetable oil into a pot and heat it up on medium heat.

Remove the chicken from the overnight marinade. Coat one piece with the flour mixture, then soak it in the buttermilk and finally coat it in the flour mixture again.  Place the chicken on the prepared cutting board and repeat for the remaining pieces.

Have a large plate ready lined with paper towels.

Once all of the chicken pieces are coated, check if the oil is hot enough. You can dip the tip of a piece of chicken and check if it bubbles.

Lower the heat to medium-low. Fry the chicken in batches for about 6 minutes. I like to do it on medium-low heat because if it gets too hot, the chicken crust will burn and the inside of the chicken will still be raw.

Place the fried chicken on the plate with paper towels. Repeat until all of the chicken is fried.

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For the sriracha/lime mayo, just mix all of the ingredients in a bowl.

Serve the biscuits with the fried chicken and the sriracha/lime mayo.