Sunday, 24 November 2013

Sambal Goreng Telor

I love the Indonesian kitchen and today I have made a very simple but tasty lunch, inspired by my good friend René van Gellekom, thank you for the recipe which I modified a little bit.

Served with prawn crackers
Shopping list:

6 eggs 
1 lombok (chili/pepertje)
1 teaspoon Javanese or brown sugar (basterd suiker)
1 onion
2 tablespoons of vegetable/sunflower oil
2 tablespoons of tomato paste
garlic cloves
30 grams santen (kokos) dissolve in water 2.5 dl
1 teaspoon laos (powder)
1 teaspoon lemon grass (powder)
3 to 4 teaspoons sambal oelek or sambal oelek trassie (chili saus/piment)

Boil the eggs in about 10 minutes, so they are hard
Peel the eggs.
Chop the
onions finely in food processorHeat the oil and fry the onions until they're golden brown.
Stir in
the chopped garlic, the finely cut lombok (remove the seeds), the sambal, the santen mix, laos, lemon grass, the sugar and tomato puree.
Stir and bring it to the boil.
Then lower the gas and put the eggs into the sauce
and let it simmer for 5 minutes until the sauce has thickened.

We have served the eggs and sauce with prawn crackers, however, you can add this dish to your rijsttafel.

Tip: Buy your tomato puree in a tube in stead of a tin

Monday, 20 May 2013

Green Asparagus Soup

In this time of year lot's of people eat asparagus white or green. Especially the green ones are great for making a soup. I had some left-over ones from last night and decided to make a soup.


Bunch of asparagus
Vegetable or herb stock (from cube)
Crème fraiche

Wash the asparagus and cut the butts off.
Peel the
bottoms of the asparagus, cut the points off and throw them away.
Cut the
rest of the asparagus into fine pieces.
Peel the onion and cut it into small pieces.
Melt the butter in a pan and fry all the vegetables without cover.
Extinguish with
water, add the vegetables or herbs broth.
Bring it to
boil and then simmer for 30 minutes, no cover.
Mix the soup until it is smooth. Add some crème fraiche and mix a bit frothy.
Garnish the soup with parsley and if you have with a slice of smoked salmon.
Serve with
a hard roll.
I have not added
extra salt / pepper because the stock is salty enough.

Friday, 22 March 2013

Fish Stew

A large pot

Through my friends on Face Book, what you're not on it yet, what a shame you don't know what you miss, I got a standard recipe for making a fish stew. When I read to put grated cheese on top, I had my doubts and looked further on the internet, however, most of the fish stews were with grated cheese and it was delicious! The nices thing of this recipe is that you can actually choose your fish and make it as expensive if you wish. Of course I gave my own twist to it and here it is.

For 4/5 persons:
Shopping list:
Individual pots
2 Filets of salmon and /or 2 slices of white fish and some seafood. (approximately 150 to 200 g. pp. fish (big eaters of course 200 gr)
2 Onions
2 Carrots
2 Leeks
Handful of mushrooms (optional)

200 gr. Grated cheese
500g Creme fraiche
Fish fond
/powder  or vegetable stock from 2 cubes
Pepper and Salt to taste

Note: if your sauce is too liquid, then add some flour.
Note: you can add some dry white wine to give it a boost.

 Preheat oven to 180 ° C
Cut the vegetables into large pieces

Fry the onions in a little oil, once they turn brown the rest of the vegetables there, just to warm up, not too overcooked, because it needs to go in the oven! 
Add the vegetables
Add the creme fraiche and the stock.
heat through until the cubes are solved by a pepper and salt if necessary. (usually not necessary)

Cut the fish into cubes of about 2x2 cm divide among 4/5 small ramekins (a large scale can also, en famille)
Pour the creme fraiche mixture on top and garnish with grated cheese.

30 Minutes in the oven at 180 ° C degrees.

Serve with rice, mashed potatoes or a (French) bread.

Tuesday, 12 February 2013

Mustard soup

Not a common soup for everybody, but it's very tasty and easy to prepare, but you have to like mustard.

This basic recipe is for 4 persons.

Shopping list:
30 Gr real butter
40 Gr flour
1 liter chicken stock (cubes)
1 Dl crème fraîche
2 Egg yolks (dooier)
4 Table spoons of mustard, with grains (not the smooth one)

Melt the butter in a pan and stirr the flour (I always sift the flour) for about 5 minutes.
Then, keep stirring, add little by little the stock until smooth.
Bring to the boil for 2 minutes (or if you want to finish the soup later, then re-heat the stock again)
Mix the crème fraîche with the egg yolks. (Don't put it yet in the soup).
Now put the mustard in and finally the egg/crème mixture.

Ready to serve.