Chicken with Thai basil / Kurczak z tajską bazylią

Opublikowany 24/02/2013 przez Alicja

Danie szybie, proste i aromatyczne! Moja kombinacja smaków. Dam się za nią pokroić (no, tylko żeby nóż był tak ostry, jak mój Mac)…

Kurczak z tajską bazylią

400 g kurczaka (wzięłam 3 skrzydełka i kawałek piersi)

3 małe marchewki

1/2 cebuli

1 pęczek tajskiej bazyli

1 szczypiorek z dymki

1 łyżka sosu sojowego

1 łyżka sosu rybnego

3cm kawałek świeżego imbiru

1 mały pomidor

3 mini żółte pomidorki

1 limonka

3 ząbki czosnku

1/2 łyżeczki soli

1 łyżka sake (wina ryżowego)

1/2 łyżeczki cukru

Skrzydełka umyć i rozkroić, osuszyć, zamarynować w sake i soli przez minimum 15 minut, można zostawić na noc w lodówce.

Przygotować warzywa: umyć i obrać marchewki, pokroić w ukośne plasterki; cebulę obrać i pokroić w ćwiartki; pomidory umyć i pokroić: czerwony na 4 części, żółte na pół. Umyć bazylię i dymkę, dymkę pokroić na dłuższe kawałki, z bazyli poodrywać liście; czosnek zmiażdżyć nożem lub dłonią, obrać ze skórki (nie kroję czosnku).

W woku rozgrzać olej, podsmażyć cebulę, imbir i czosnek przez ok. 1, 5 minuty. Dodać kurczaka. Smażyć na dużym ogniu ok. minuty, dodać marchewkę, mieszając doprawić sosem sojowym, sosem rybnym i cukrem. Smażyć mieszając jeszcze 3-4 minuty. Na koniec dodać szczypiorek, pomidory i tajską bazylie, zdjąć z gazu po 20-30 sekundach, kiedy poczujemy cudowny aromat bazyli. Podawać z ryżem. Smacznego.

Today something easy & simple! My combination of flavours! To die for 🙂

Chicken with Thai basil

400 g chicken (I took 3 wings and a piece of breast)

3 small carrots

1/2 onion

1 bunch Thai basil

1 spring onion

2 tbsp soya sauce

1 tbsp fish sauce

3cm fresh ginger

1 small tomato

3 mini yellow tomatoes

1 lime

3 cloves garlic

1/2 tsp salt

1 spoon sake (rice wine)

1/2 tsp sugar

Prepare the chicken: wash, towel dry & cut into bite size (wings in 2), sprinkle with salt and add sake, mix, set aside for at least 15 minutes (you can even marinate the chicken overnight in the fridge, of course).

Prepare vegetables: wash & peel carrots, slice lenghtwise, peel onion, slice in 4, wash and cut tomatoes: red one into 4 pieces, yellow ones in 2. Wash Thai basil, remove leaves form the hard part of steams (you can use the upper part of steams too) and spring onion. Wash and cut spring onions.

Crush garlic cloves with your hand (or knife), pressing each clove against the cutting board, this way the skin will come off easily. (I like to use garlic this way in stir fries).

Preheat oil in a wok. Stir fry onion, ginger & garlic for a moment, add the chicken. Fry for 2-3 minutes stirring before adding carrots. Season with soya sauce, fish sauce & sugar. Stir fry for 3-4 more minutes. In the end add spring onions, tomatoes & Thai basil, stir and remove from the heat after 20-30 seconds, when You smell Thai basil lovely aroma. Serve with rice.

Elk meat / mięso wapiti / アメリカアカシカ肉

Opublikowany 07/02/2013 przez Alicja

Have you ever tried elk meat? I just had a big elk burger & I just loved it!

Znacie wapiti? To rodzaj jelenia, hodują go w Kanadzie, a najlepsze

burgery z mięsa wapiti podaje restauracja The Works. Pychota!

アメリカアカシカ知ってる？エルクの種類で、カナダ人が良く食べる。

エルクバーガーがザー・ワークスのレストランで食べられる。美味しい！

Maple taffy, beaver tails & ice sculptures / Lizaki z syropu klonowego, ogony bobrze i rzeźby lodowe / メープルタフィー, ビーバーテール、氷像

Opublikowany 04/02/2013 przez Alicja

Mapple taffies, beaver tails, WInterlude ice sculptures… Canada!

Lizaki z syropu klonowego robione w śniegu, placki w kształcie ogona bobra (bobrze ogony) & festiwal rzeźb lodowych Winterlude … Kanada!

メープルタフィー, ビーバーテール、氷像祭り。。。カナダ

Japanese breakfast = miso soup / Japońskie śniadanie = zupa miso / みそ汁

Opublikowany 18/01/2013 przez Alicja

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Zupa miso. Najlepsza. I basta.

W Japonii jest nieodzownym elementem tradycyjnego śniadania.

Fajne jest to, że smak bazowy można wzbogacić prawie każdym warzywem, owocami morza czy mięsem, To dlatego jedzona nawet 365 dni w roku może być za każdym razem inna i nigdy się nie nudzi.

Ja zawsze odnajduję w zakamarkach lodówki np. samotną marchewkę, odrobinę szpinaku, którego nie zużyłam do sałatki, krewetkę, kawałek ryby czy kurczaka. To wszystko możemy włożyć do zupy miso, więc to także świetny sposób na sprzątanie lodówki, nieprawdaż?

Miso soup. The soup to die for. The best. Period.

In Japan, miso soup is an essential part of a traditional breakfast, and they eat it almost every single day of the year. Basic miso soup is cooked with wakame seaweed and tofu, but each day Japanese mothers put something different inside. It goes great with most vegetables, any fish or seafood or meat. Now you know, why they eat it every day!

Below I present the basic recipe plus some ideas of ingredients you can use to enhance flavour of your miso soup. When cooking miso, you can use any leftovers you have in a fridge, like a carrot, some spinach leaves, a piece of fish or chicken.

Zupa miso

120g pasty sojowej miso (jasnej, ciemnej lub mix)
2 litry wody
20g wodorostu kombu (blaszecznica)
10g katsuo bushi (płatków suszonej ryby bonito)
2-3 łyżki wodorostów wakame, namoczonych w zimnej wodzie
100g pokrojonego w kostkę serka tofu
3 łyżki pokrojonego szczypiorku

1. Z wody, kombu i katsuo bushi należy sporządzić wywar: najpierw zagotować wodę z kombu. Kiedy woda zacznie wrzeć wyjąć konbu. Następnie mieszając pałeczkami rozpuścić na sitku do wywaru płatki ryby bonito. Płatki ryby bonito nie rozpuszczą się do końca, ale i tak nadadzą zupie wyjątkowy smak umami. Jest też sposób prostszy. Do przyrządzenia wywaru można użyć gotowego granulatu o nazwie dashi. Stosuje się go podobnie jak nasze kostki rosołowe, czyli rozpuszcza we wrzątku wg proporcji na opakowaniu. Ja jednak polecam samodzielne przygotowanie wywaru.

2. Do gorącego wywaru dodać pastę miso. Pasta jest dosyć gęsta, więc najlepiej rozpuszczać ją na chochli zanurzonej w zupie, mieszając pałeczkami albo położyć pastę na sitku (na którym uprzednio były rozpuszczane płatki bonito) i rozpuścić z pomocą pałeczek, łyżki czy łopatki. mieszać aż się rozpuści i zdjąć garnek z gazu.

3. Do zupy dodać pokrojone w kostkę tofu oraz wymoczone w zimnej wodzie i odsączone wodorosty wakame.

4. Miso podawać od razu w miseczkach posypaną szczypiorkiem.

WAŻNE UWAGI:

Bonito nie rozpuszcza się do końca, to co zostaje, można zamrozić do ponownego
wykorzystania.

Po dodaniu pasty miso już nie doprowadzać zupy ponownie do wrzenia, bo straci smak i może zrobić się odrbinę gorzka.

Przepis ten to wersja podstawowa z klasycznymi dodatkami: tofu, wakame i szczypiorkiem. Zamiast nich Japończycy stosują jednak nieskończoną liczbę kombinacji innych „wkładek”, a więc w każdym domu miso shiru smakuje inaczej. Polecam następujące dodatki:

marchew
biała rzodkiew i sezam
wakame i kiełki sojowe
ziemniaki-kapusta
ziemniaki – cebula
plasterki wieprzowina-pomidory
różne grzyby
mule
bakłażan
kurczak
krewetki
lub cokolwiek znajdziecie w lodówce 🙂

Miso soup

120g miso paste (light or dark or mix)

2 litres of water

20g dried kelp (in Japanese: kombu)

10g dried bonito flakes (in Japanese: katsuo bushi)

2-3 spoons of wakame seaweed, soaked in cold water

100g tofu, diced

3 spoons finely chopped chives

1. Prepare a stock first: bring water and kombu kelp to boil, remove the kelp. Then immerse bonito flakes on a mesh strainer into the stock, mix well with chopsticks. Bonito flakes will only dissolve partially, giving your soup lovely umami taste. Remove the mesh strainer with bonito flakes leftovers.

This is the basic stock, called dashi in Japanese, for your miso soup. Of course it can be made easier by dissolving instant powdered dashi stock in water but it’s so easy to make dashi stock from kelp and bonito flakes, that I really recommend home made dashi stock.

2. Next add miso paste to the hot dashi stock. Miso paste is quite thick, so it is good to thin the miso in a soup ladle full of dashi (while it is still partially immersed in the pot), whisking with chopsticks to a smooth consistency first or you can use the same mesh strainer used for dissolving bonito flakes previously (providing you had removed the flakes, of course). If you choose to use the mesh strainer, help yourself with either chopsticks, spoon or pestle.

Once you dissolve miso paste into the soup it should never be boiled again! It is said to loose its flavour and might become little bitter. Remove the pot from the heat.

3. Add tofu cubes and wakame soaked in cold water for few minutes and drained.

4. Sprinkle with chives, serve immediately.

IMPORTANT NOTES:

Bonito flakes can be used twice, so you can froze what is left over on a mesh strainer. The second dashi stock will still be tasty, but not that strong in flavour.

This is just a basic recipe, before putting miso paste into the soup, Japanese add various ingredients, like:

carrots
white radish – daikon & sesame seeds
wakame & soya sprouts
potatoes & cabbage
potatoes & onion
pork slices & tomato
different mushrooms
clams
eggplant
chicken
shrimps
or whatever You find in your fridge 🙂

Więcej o zupie miso i tradycyjnym japońskim śniadaniu w jutrzejszym wydaniu …

PYTANIA NA ŚNIADANIE. Oglądajcie mnie o 8:30.

Do zobaczenia, Alicja 😀

PS. Do posłuchania przy jedzeniu miso 🙂 mój ulubiony japoński wykonawca – Ozaki Yutaka.

One of my favourite Japanese songs performed by Ozaki Yutaka, listen while eating Your miso.

日本人のリーダーへ、

どんなみそ汁お好きですか。家族のレシピをご紹介したい方、ぜひ私に送ってください。

ブログで紹介します。

アリス

„Damn, you are a good cook, woman.” (from „Fifty shades of Grey”)

Opublikowany 09/01/2013 przez Alicja

And so today I went to the Chinese steamed dumpligs’ bar called „Totu” here in Warsaw.

And the Chinese lady, who makes the dumplings, does really know her job.

„Damn, you are a good cook, woman.” I wanted to tell her as I just finished reading „Fifty Shades…” trilogy & like this phrase taken from the book.

These are definately the best Chinese steamed dumplings & buns in Warsaw. Believe me.

How about Fifty shades trilogy that everyone is talking about?

Is there anyone going o tell E.L. James: „Damn, you are a good writer, woman.”?

Well… I enjoyed dialogues in the book, but the descriptions in between were all quite the same and not that thrillingly written.

I agree with Emma Perry ( a freelance writer from Osaka), who wrote

„However, what I think the literary world doesn’t account for is how much weight an idea can carry. Who cares if authors aren’t writing with correct prose or in a poetic manner, they’ve come up with an idea that intrigues millions and millions of people and through that, they have touched the world somehow.

Perhaps the fact that it is written more simply makes it easier for the masses to swallow – but that’s a whole different argument left best for another day.”

More of Emma’s opinion of the Fifty shades trilogy here.

Below the dumplings and buns I ate today, they were delicious!

photos taken with iPhone

Eat more vegetables & other New Year’s resolutions…もっと野菜を、そして他の新年決意

Opublikowany 01/01/2013 przez Alicja

Happy New Year, Everyone!

Every year I think to myself I do not like New Year parties but since I organise one in our restaurant myself I fell obliged to go, and every year I end up dancing till 5 in the morning in a great mood!

Thanks, Izumi stuff!

And my New Year’s resolutions? Eat more vegetrables maybe?

That one for sure! Plus: organise my closet and make matsoni yoghurt, travel more!

Keep Your fingers crossed for me!

Alicja

Szczęśliwego Nowego Roku!

Co rok nie mam ochoty iść na sylwestrowe przyjęcie, ale ponieważ sama organizuję takowe w naszej restauracji, to idę z obowiązku, po czym okazuje się że schodzę z parkietu o 5 nad ranem w szampańskim nastroju! Dzięki ekipo Izumi!

A postanowienia noworoczne? Może jeść więcej warzyw?

Na pewno. A także: zrobić porządki w garderobie i przygotować yogurt matsoni oraz więcej podróżować.

Trzymajcie za mnie kciuki 🙂

Ala

明けましておめでとうございます。

毎年、新年パーティーに行きたくないと思いながら、自分の店の自分で準備したパーティーに

行かなければならないと知っていて、仕方なく行きますが、結局朝5時まで楽しく遊んだ踊ったりします。

泉寿司スタッフに感謝しています。

新年の決意もしました。もっと野菜食べるかな？

そして、クロゼットを掃除する、カスピ海ヨーグルトを作る、もっと旅行すると決めました。

皆、もう新年の決意しましたか。

Healthy vegetables (tomato, aubergine, zucchini, radish, paprika)

plus my favourite leather dress by au jour le jour from luisaviaroma.com

photo L I M O N C A

make up: Wioletta Wypijewska

Merry Christmas! So this is Christmas!

Opublikowany 25/12/2012 przez Alicja

Merry Christmas everyone!
Cudownych Świąt!

メリークリスマス！

Paszteciki świnki z kapustą i grzybami / Piggy buns with sauerkraut & mushrooms / サウワークラウト＆マッシュルーム子豚丸パン

Opublikowany 21/12/2012 przez Alicja

Japończycy mają swój nikuman (bułki gotowane na parze z mięsem i też robią z nich świnki, a my możemy zrobić spolszczoną wersję 🙂

Paszteciki z kapustą i grzybami (świnki)

(podpatrzone: przepis u Izabelli tutaj, mi wyszło 12 świnek)

Ciasto:

2 szkl. mąki (o pojemności 250 ml)

40 g masła

2 łyżeczki cukru

100 ml mleka

1 łyżeczka suchych drożdży (3 , 5 g)

1 łyżka jogurtu bałkańskiego (opcjonalnie,

piekłam i z jogurtem i bez, ale te z jogurtem były ciut bardziej chrupiące)

pół łyżeczki soli

2 żółtka

1 jajko (do posmarowania)

Nadzienie:

200-250 g kiszonej kapusty

1 mała cebula

sól

pieprz

kilka suszonych grzybów

3-4 pieczarki

2 łyżki bułki tartej

Ciasto:

Mąkę przesiać, dodać sól, cukier oraz drożdże. Mleko podgrzać, rozpuścić w nim masło. Przestudzić, wbić do mleka dwa żółtka, roztrzepać ubijaczką. Całość wlać do mąki, wymieszać szpatułką, potem zagnieść przez chwilę rękami. Ostawić na przynajmniej pół godziny, zeby drożdże zaczęły pracować.

Farsz:

Na ok. 3 łyżkach oleju delikatnie podsmażyć cebulkę, dodać przesiekaną kapustę kiszoną, wymoczone przez kilka minut , pokrojone oraz odciśnięte suszone grzyby, poddusić przez minimum pół godziny. Lubię kwaśne nadzienie, więc kapusty nie myję przed duszeniem. Po usmażeniu dodaję do nadzienia umyte i posiekane bardzo drobno pieczarki oraz 2 łyżki bułki tartej.

Na początku z kawałka rozwałkowanego ciasta wyciąć 4 okrągłe kółka kieliszkiem o średnicy ok. 3 cm i pokroić je na 4, to będą uszy. Ryjki wyciąć mniejsze, też okrągłe, np. zatyczką od flamastra, zrobić w każdym patyczkiem do szaszłyków lub wykałaczką 2 dziurki obok siebie.

Pozostałe ciasto rozwałkować, nie musi być cienkie. Pokroić na około 12 -16 równych kwadratów.

Rozłożyć nadzienie i ulepić dwanaście okrągłych pasztecików dokładnie zlepiając zebrane boki. Ułożyć na blaszce zlepieniem do dołu. Posmarować roztrzepanym jajkiem. Przykleić każdej śwince uszy, włożyć oczy z rodzynek, dokleić ryjki. Oczy trzeba wcisnąć dosyć głęboko, bo kiedy ciasto podrośnie w trakcie pieczenią, mogą powypadać. Jeszcze raz posmarować jajkiem. Piec w piekarniku w ok. 170st. przez 15-18 minut.

English & Japanese versions later! Sorry guys! I am so busy 🙁

Chocolate mousse / Mus czekoladowy

Opublikowany 20/12/2012 przez Alicja

Mus czekoladowy

(wiem, Kto czeka na ten mus! A więc na specjalną prośbę).

Pyszny. Doskonały także na prezent. Polecam.

250 g gorzkiej czekolady (ja używam chipsów, ale może być tabliczka)

100 g masła

125 ml śmietany słodkiej 30%

100 g cukru pudru

2 jajka

25 ml koniaku

Czekoladę i masło rozpuścić w kąpieli wodnej, dodać koniak.

2 jajka sparzyć i ubić w kąpieli wodnej z 50g cukru pudru.

50g cukru pudru ubić ze śmietanką.

Wymieszać wszystko razem, schłodzić w lodówce.

Mus doskonale smakuje z dodatkiem owoców, chilli a nawet wasabi.
Jest jeszcze inna szkoła, gdzie połowę pudru ubija się z białkami surowymi, a żółtka idą do masła z czekoladą.

Chocolate mousse

Delicious. Could make a great present, too. Have a try!

250 g dark chocolate (I use chips, but it could be block)

100 g unsalted butter

125 ml whipping cream 30%

100 g icing sugar

2 eggs

25 ml Cognac

Melt chocolate chips and butter in a water bath (bain marie), add Cognac, mix well.

Wash eggs with boiling water, then whip them with 50g of icing sugar in a water bath.

Whip whipping cream with 50g of icing sugar.

Mix the above 3 together, cool the mousse in a fridge.

It tastes great with fruit, as well as chilli hair or even wasabi.

Śledzie korzenne / Herring in oil and spices

Opublikowany 20/12/2012 przez Alicja

Odpowiedz

Moja wersja śledzi.

Śledzie korzenne.

opakowanie śledzi matjas w oleju (ok. 500g)

3-4 liście laurowe

kilka kawałków sparzonej skórki cytryny

4-5 gożdzików

1 łyżka ziaren czarnego pieprzu

6 ziaren ziela angielskiego

1 łyżeczka ziaren gorczycy

½ łyżeczki ziaren kolendry

Zalewa:

1 szklanka oleju

4 łyżki octu ryżowego

5-6 łyżek soku z cytryny

cukier brązowy do smaku (około 2 łyżki)

1 cebula

Śledzie umyć i wymoczyć. Czas moczenia zależy od tego, czy lubimy śledzie bardziej czy mniej słone. W trakcie moczenia możemy zmienić wodę ok. 2 razy.

Robimy zalewę do śledzi, mieszając wszystkie składniki aż do rozpuszczenia cukru.

W moździerzu rozcieramy goździki, czarny pieprz, ziele angielskie, nasiona gorczycy i kolendry. (można odłożyć kilka ziaren pieprzu i ziela do posypania w całości).

Cebulę obieramy, kroimy w cieniutkie plasterki, myjemy pod zimną wodą.

W słoju układamy warstwami wytarte z wody i pokrojone ukośnie śledzie i cebulę, posypując każdą warstwę przyprawami i przekładając liściami laurowymi oraz skórkami cytryny. Na końcu polewamy zalewą i uciskamy. Tak przygotowane śledzie odstawiamy do lodówki przynajmniej na 12 godzin.

Herring marinated in oil & spices.

My version of Polish salted herring fillets.

The salty herring filets should be washed under running water & left in cold water for at least 2-3 or more hours, this way you get rid of the excess salt (just check if the saltiness is ok, by trying your herring during the soaking). You can change the water once or twice. After soaking, cut each herring fillet diagonally into 3-4 pieces.
For 500g herring fillets prepare spice mix by crushing in a mortar (you can leave few for decoration):

4-5 cloves

1 tbsp of black pepper seeds

6 allspice seeds

1 tsp mustard seeds

½ tsp coriander seeds

Plus you will need:

3 – 4 bay leaves

a few pices of lemon zest (well washed with boiling water)

1 onion (cut into thin slices and rinsed with cold water)

Remove the excess water from the fillets with the kitchen towel.

In a jar put one layer of fillets sprinkle with the spice mix and cover with onion. Repeat placing bay leaves and lemon zest here and there, till you have no herrings and onions, it does not matter which one ends on top :-).

In a bowl mix with the fork:

1 cup of vegetable oil

4 spoons of rice vinegar

5-6 spoons of lemon juice

about 2 spoons of sugar

and poor over fillets pressing them down, they should all be covered in oil. Keep in the refrigerator for at least 12 hours before serving.

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