Mixed Mushroom Fried Rice (Vegetarian) / Pržena riža sa miješanim gljivama (vegetarijanska)

Have some leftover rice and mushrooms in your fridge? Fear not, I have just the thing for you to make. This dish comes together in no time and tastes better than any takeout.

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INGREDIENTS:

(Yields 4 servings / 1.19 EUR per serving / 4.74 EUR for all)

3 tbsp sunflower seed oil, divided (0.04 EUR)

1 large onion (0.10 EUR)

8 Portobello mushrooms (0.53 EUR)

2-3 clusters of oyster mushrooms (1.00 EUR)

4 shiitake mushrooms (0.80 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

2 eggs (0.40 EUR)

6 cups precooked cold rice (0.80 EUR)

3 tbsp ketchup (0.10 EUR)

2 tbsp soy sauce (0.27 EUR)

1 tsp toasted sesame oil (0.13 EUR)

4 tbsp Sriracha (0.53 EUR)

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METHOD:

Peel and finely dice the onion. Clean and thinly slice all of the mushrooms. Whisk the eggs in a small bowl and set aside. Place a deep pan or a wok on high heat and allow to thoroughly warm up. Add two tablespoon of sunflower seed oil and the onion to the wok and saute for a few minutes, until slightly translucent. Add in all of the mushrooms, season with salt and pepper, then cook for 5-10 minutes, until slightly crispy and reduced in size.

Push everything to one side of your pan and add the remaining sunflower seed oil to the empty bottom. Turn the whisked eggs over on oil and cook for a minute or two, while gently folding them over with a spatula. Once the eggs are cooked through, give a good stir and add in the rice, ketchup, soy sauce and sesame oil. Stir-fry for a few more minutes, until the rice slightly crisps up. Serve immediately, generously drizzled with Sriracha.

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Imate doma nešto gljiva i ostataka kuhane riže? Ne bojte se, imam baš pravu stvar za vas! Ovo ćete jelo pripremiti za čas, a sto puta je ukusnije od bilo koje dostave.

SASTOJCI:

(Za 4 porcije / 8,12 kn po porciji / 32,46 kn za sve)

3 žlice suncokretovog ulja, podijeljene (0,30 kn)

1 veliki luk (0,75 kn)

8 šampinjona (4,00 kn)

2-3 ‘grozda’ bukovača (7,50 kn)

4 shiitake (6,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

2 jaja (3,00 kn)

6 šalica kuhane hladne riže (3,00 kn)

3 žlice kečapa (0,75 kn)

2 žlice soja sosa (2,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

4 žlice Sriracha umaka (4,00 kn)

PRIPREMA:

Ogulite i sitno nasjeckajte luk. Očistite i tanko narežite sve gljive. U maloj zdjelici razmutite jaja i maknite ih na stranu. Duboku tavu ili wok stavite na jaku vatru i pustite da se dobro ugriju. Sada u vrući  wok dodajte dvije žlice suncokretovog ulja i luk, pa dinstajte koju minutu dok ne postane staklast. Ubacite sve gljive, začinite solju i paprom, pa kuhajte 5-10 minuta dok se malo ne zahrskaju i volumen im se ne smanji.

Sve sastojke pogurajte na jednu stranu woka, pa onda na prazno dno ulijete preostalu žlicu ulja i na ulje iskrenite razmućena jaja. Nježno jaja minutu-dvije preklapajte špatulom dok se do kraja ne skuhaju. Kada su jaja gotova, sve dobro promiješajte pa dodajte u sve rižu, kečap, soja sos i sezamovo ulje. Kuhajte uz povremeno miješanje još par minuta, dok se riža blago ne zahrska. Poslužite odmah, pokapano sa dobrom mjerom Srirache.

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Mixed Mushroom Fried Rice (Vegetarian) / Pržena riža sa miješanim gljivama (vegetarijanska)

Post-Holiday Detox Miso Soup (vegan) / Miso juha za post-blagdanski detox (veganska)

I don’t know about you, but I am ready to get some veggies into my system. The holidays were generally a carb laden rollercoaster, so I think that enough is enough. Therefore, this soup happened. It has an abundance of greens, is light and yet sufficiently filling, but also tastes amazing.

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INGREDIENTS:

(Yields 6 generous servings / 1.41 EUR per serving / 8.44 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large leek (0.53 EUR)

4 carrots (0.40 EUR)

8 large Portobello mushrooms (1.07 EUR)

3 garlic cloves (0.10 EUR)

½ of medium sized kale head (0.33 EUR)

½ of medium sized cauliflower head (0.66 EUR)

2 cups frozen peas (0.40 EUR)

Block of smoked tofu (1.00 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.02 EUR)

1 tsp dried red pepper flakes (0.07 EUR)

6 cups vegetable broth (0.40 EUR)

2 tbsp miso paste (0.53 EUR)

250 grams rice vermicelli (2.76 EUR)

Handful of fresh parsley (0.13 EUR)

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METHOD:

Wash, peel and chop up all of the veggies, mushrooms and tofu. Place a large pot with oil on high heat and sauté the white part of leek for a few minutes until slightly translucent. Add in carrots, mushrooms and garlic, then cook those down for about five minutes. Now throw in the remaining green part of leek, kale, cauliflower, peas, tofu, salt, black pepper and red pepper flakes. Cover everything with veggie broth and bring to a boil. Reduce heat and simmer with a lid cracked open for about 15 minutes, until veggies are softened and cooked through. Remove from heat.

Dissolve miso paste in half a cup of cooking liquid and stir it into the soup. Be sure that the soup is off heat at that point. You don’t want miso to boil because it will then lose its health benefits from good bacteria.

While your soup is cooking, cook the rice vermicelli in a separate pot according to cooking instructions to al dente. Once everything is ready, place some rice noodles in a bowl and cover with miso soup. Sprinkle with fresh parsley and serve warm.

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Ne znam za vas, ali ja sam spremna da u sebe ubacim brdo zelenjave. Blagdani su uglavnom bili maraton u prežderavanju ugljikohidratima, pa mislim da tome treba stati na kraj. I tako se desila ova juha koja je nakrcana povrćem, lagana, no ujedno i prilično zasitna i super fina.

SASTOJCI:

(Za 6 izdašnih porcija / 10,60 kn po porciji / 63,61 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki poriluk (4,00 kn)

4 mrkve (3,00 kn)

8 većih šampinjona (8,00 kn)

3 češnja češnjaka (0,75 kn)

½ srednje glavica kelja (2,50 kn)

½ srednje glavica cvjetače (5,00 kn)

2 šalice smrznutog graška (3,00 kn)

1 dimljeni tofu (7,50 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,15 kn)

1 žličica sušenog chilija u pahuljicama (0,50 kn)

6 šalica povrtnog temeljca (3,00 kn)

2 žlice miso paste (4,00 kn)

250 g tankih rižinih rezanaca (20,00 kn)

Pregršt svježeg peršina (1,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće, gljive i tofu. Veliki lonac sa uljem stavite na jaku vatru, pa par minuta dinstajte bijeli dio poriluka, sve dok ne postane staklast. Ubacite mrkve, gljive i češnjak, pa kuhajte jedno pet minuta. Sada dodajte preostali zeleni dio poriluka, kelj, cvjetaču, grašak, tofu, sol, papar i čili. Sve zalijte temeljcem i pustite da zavrije. Smanjite vatru, pa krčkajte sa odškrinutim poklopcem 15-tak minuta, dok povrće ne omekša i ne bude kuhano. Maknite s vatre.

Miso pastu rastopite u oko pola šalice tekućine od kuhanja, pa umiješajte sve to natrag u juhu. Pazite da vam juha više nije na vatri jer miso ne smije zavrijeti, pošto će onda izgubiti sva zdrava svojstva od dobrih bakterija.

Dok vam se juha kuha, skuhajte rižine rezance al dente u posebnom loncu prema uputama na pakiranju. Kada je sve spremno, rižine rezance stavite u zdjelicu pa obilno zalijte miso juhom. Posipajte svježim peršinom i poslužite toplo.

Post-Holiday Detox Miso Soup (vegan) / Miso juha za post-blagdanski detox (veganska)

Broccoli and Peanut Stir-Fry (vegan) / Brokula sa kikirikijem iz woka (veganska)

Honestly, I feel like you could coat a bag of styrofoam in the spicy peanut sauce I’ve combined for this recipe, and it would taste freaking amazing. So even if you are not a great fan of broccoli and vegetables in general, this might be just the right way to make things more palatable. If you already like your greens, just make this dish because it’s sooo good!

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INGREDIENTS:

(Yields 4 servings / 0.74 EUR per serving / 2.97 EUR for all)

For the stir-fry:

2 tbsp sunflower seed oil (0.03 EUR)

3 red bell peppers (0.80 EUR)

1 onion (0.10 EUR)

3 garlic cloves (0.10 EUR)

1 chili pepper (0.20 EUR)

½ cup salted peanuts (0.40 EUR)

1 head of broccoli (0.80 EUR)

For the sauce:

1 tsp Gochujang – Korean chili paste (0.07 EUR)

2 tbsp peanut butter (0.27 EUR)

¼ cup water (–)

2 tbsp soy sauce (0.13 EUR)

1 tsp toasted sesame oil (0.07 EUR)

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METHOD:

Wash, peel and chop up all of the veggies. Place a wok or a deep pan on high heat and allow to thoroughly warm up. Add in the oil and peppers, then cook for a few minutes until softened and slightly charred. Throw in sliced onion, garlic, chili and peanuts and briefly cook those up before adding in broccoli.

While the broccoli is cooking, place all sauce ingredients into a small bowl and whisk to dissolve peanut butter. Once the broccoli is done to your liking (I prefer it a bit on the crispy side), pour the sauce over everything and stir to warm up and coat all of the ingredients. And you are done! Serve immediately over a bed of rice.

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Iskreno, mislim da bi se sa ovim pikantnim umakom od kikirikija mogla zaliti i vreća stiropora i sve bi i dalje ispalo prefino. Tako da čak i ako niste neki fan brokule i povrća, ovo je super način da vam stvari budu primamljivije. A ako već volite zelenjavu, jednostavno skuhajte ovo jelo jer je savršeno!

SASTOJCI:

(Za 4 porcije / 5,55 kn po porciji / 22,20 kn za sve)

Za wok:

2 žlice suncokretovog ulja (0,20 kn)

3 crvene paprike (6,00 kn)

1 luk (0,75 kn)

3 češnja češnjaka (0,75 kn)

1 čili papričica (1,50 kn)

½ šalice slanog kikirikija (3,00 kn)

1 glavica brokule (6,00 kn)

Za umak:

1 žličica Gochujanga – korejske čili paste (0,50 kn)

2 žlice kikiriki maslaca (2,00 kn)

¼ šalice vode (–)

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Duboku tavu ili wok stavite na jaku vatru i pustite da se dobro ugriju. Dodajte ulje i papriku, pa kuhajte par minuta da paprika omekša i lagano se karamelizira. Ubacite nasjeckani luk, češnjak, čili i kikiriki, te kratko kuhajte prije nego ubacite brokulu.

Dok se brokula kuha, sve sastojke za umak stavite u zdjelicu i miješajte dok se kikiriki maslac skroz ne rastopi. Kada je brokula kuhana po vašem ukusu (ja ju volim da ostane još malo hrskava), sve zalijte umakom i dobro promiješajte da se umak ugrije i obloži sve sastojke. I gotovi ste! Poslužite odmah preko kuhane riže.

Broccoli and Peanut Stir-Fry (vegan) / Brokula sa kikirikijem iz woka (veganska)

Spinach and Chickpea Curry (vegan) / Curry od špinata i slanutka (veganski)

This dish doesn’t really look like much, but I like it a lot. I decided to use frozen spinach puree, so it all came together super quick, but feel free to use fresh or frozen leaf spinach and either leave it as it is, or puree it once cooked through (but before adding chickpeas) for an even creamier texture.

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INGREDIENTS:

(Yields 4 servings / 0.62 EUR per serving / 2.46 EUR for all)

For the curry:

4 tbsp sunflower seed oil (0.05 EUR)

2 large onions (0.20 EUR)

4 garlic cloves (0.13 EUR)

Small chunk of ginger (0.13 EUR)

1 chili pepper (0.20 EUR)

1 tbsp curry powder (0.20 EUR)

1 tsp turmeric (0.07 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tsp salt (0.01 EUR)

1 tsp brown sugar (0.01 EUR)

500 grams of frozen spinach puree (0.80 EUR)

2 cups of homemade coconut milk (0.22 EUR)

2 cups of precooked chickpeas (0.40 EUR)

Optional:

2 tbsp all-purpose flour (0.01 EUR)

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METHOD:

Thinly slice the onion and finely mince garlic, ginger and chili pepper. Add the oil to a deep skillet on a medium heat and saute the onion slices for about 10 minutes, until caramelized and deeply golden brown. Add in fresh garlic, ginger and chili pepper and cook those for 2-3 minutes to soften before adding in curry powder, turmeric, black pepper, salt and sugar. Stir for a minute to activate the spices. Dump in frozen spinach, coconut milk and chickpeas, bring to a simmer and then cook covered for about 15 minutes, while stirring occasionally. Taste to adjust seasonings.

If the curry seems too watery, you can thicken it additionally with flour. Stir in all-purpose flour, making sure that no lumps remain. Cook for another 2-3 minutes and serve immediately over a bed of rice.

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Ovo jelo baš i ne izgleda kao nešto specijalno, ali meni se baš svidjelo. Pošto sam upotrijebila smrznuti pire od špinata, sve je bilo gotovo jako brzo i bez puno muke. Naravno, vi slobodno upotrijebite svježi špinat ili smrznuti špinat u listovima. Možete ga ostaviti i cijelog, ili propasirati za još kremastiju teksturu nakon što je kuhan (ali prije nego dodate slanutak).

SASTOJCI:

(Za 4 porcije / 4,63 kn po porciji / 18,52 kn za sve)

Za curry:

4 žlice suncokretovog ulja (0,40 kn)

2 velika luka (1,50 kn)

4 češnja češnjaka (1,00 kn)

Mali komadić đumbira (1,00 kn)

1 čili papričica (1,50 kn)

1 žlica curry praha (1,50 kn)

1 žličica kurkume (0,50 kn)

½ žličice svježe mljevenog crnog papra (0,25 kn)

1 žličica soli (0,01 kn)

1 žličica smeđeg šećera (0,10 kn)

500 g smrznutog pirea od špinata (6,00 kn)

2 šalice domaćeg kokosovog mlijeka (1,66 kn)

2 šalice kuhanog slanutka (3,00 kn)

Dodatno:

2 žlice glatkog brašna (0,10 kn)

PRIPREMA:

Tanko narežite luk i fino nasjeckajte češnjak, đumbir i čili papričicu. Ulje stavite u dublju tavu na srednje jakoj vatri, pa kriške luka dinstajte desetak minuta, dok se luk ne karamelizira i ne dobije duboku smeđu boju. Dodajte češnjak, đumbir i čili papričicu, pa i njih kuhajte jedno 2-3 minute da malo omekšaju prije nego dodate curry prah, kurkumu, crni papar, sol i šećer. Miješajte minutu da začini zamiriše, te onda ubacite špinat, kokosovo mlijeko i slanutak. Kada zavrije, smanjite vatru i kuhajte poklopljeno 15-tak minuta, uz povremeno miješanje. Kušajte i prilagodite začine.

Ako vam se curry čini prerijedak, možete ga dodatno zgusnuti sa malo brašna. Umiješajte glatko brašno, s time da pazite da vam ne ostanu grudice. Kuhajte dodatnih 2-3 minute, te odmah poslužite preko kuhane riže.

Spinach and Chickpea Curry (vegan) / Curry od špinata i slanutka (veganski)

Chicken Satay Stir-Fry / Satay piletina iz woka

This dish is so so good that I just wanna eat it all the time, for breakfast, lunch and dinner. Luckily, I do have a semblance of self control now and then, so I know better. But man, this is still unbelievably good.

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INGREDIENTS:

(Yields 4 servings / 0.89 EUR per serving / 3.55 EUR for all)

For the meat:

1 large boneless, skinless chicken breast (2.00 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

1 tbsp soy sauce (0.07 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

2 tsp corn starch (0.03 EUR)

For the stir-fry:

2 tbsp sunflower seed oil, divided (0.03 EUR)

2 carrots (0.20 EUR)

2 bell peppers (0.40 EUR)

1 purple onion (0.10 EUR)

3 garlic cloves (0.10 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

2 tbsp peanut butter (0.27 EUR)

½ cup water (–)

2 tbsp soy sauce (0.13 EUR)

1 tsp toasted sesame oil (0.07 EUR)

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METHOD:

Prep the meat the day before by cutting it into small pieces and stirring together in a bowl with salt, black pepper, paprika, soy sauce and oil. Be sure to get all of the chicken pieces coated, cover the bowl with cling foil and refrigerate until the next day. On the following day remove the chicken from your fridge while you prep everything else, so it has time to come to room temperature. Toss with corn starch and set aside.

Wash, peel and finely slice all of the veggies. Place a wok or a deep pan on high heat and allow to thoroughly warm up. Add a tablespoon of oil, then fry the chicken until nice and crispy. I find that it’s best to work in two smaller batches to ensure the best results. Remove the chicken from wok once it’s done and set aside.

Add the remaining tablespoon of oil to wok and stir-fry the carrots, peppers, onion and garlic. Once the veggies are done, return the meat to the pot and also add in Gochujang, peanut butter, water, soy sauce and sesame oil. Stir everything really well so that the peanut butter and Gochujang can dissolve in water. Finish cooking for just another minute and serve immediately over a bed of rice.

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Ovo jelo je tako fino da ga želim jesti svaki dan, i to za doručak, ručak i večeru. Srećom, ipak s vremena na vrijeme imam neke naznake samokontrole. No bez obzira na to, ovo je jelo baš savršeno.

SASTOJCI:

(Za 4 porcije / 6,63 kn po porciji / 26,51 kn za sve)

Za meso:

1 velika pileća prsa bez kosti i kože (15,00 kn)

½ žličice soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,25 kn)

1 žličica slatke crvene paprike (0,25 kn)

1 žlica soja sosa (0,50 kn)

1 žlica suncokretovog ulja (0,10 kn)

2 žličice kukuruznog škroba (0,20 kn)

Za wok:

2 žlice suncokretovog ulja, podijeljene (0,20 kn)

2 mrkve (1,50 kn)

2 paprike babure (3,00 kn)

1 ljubičasti luk (0,75 kn)

3 češnja češnjaka (0,75 kn)

1 žličica Gochujanga – korejske čili paste (0,50 kn)

2 žlice kikiriki maslaca (2,00 kn)

½ šalice vode (–)

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

PRIPREMA:

Dan prije pripremite meso tako da ga narežete na male komadiće i u zdjelici pomiješate sa solju, paprom, paprikom, soja sosom i uljem. Vodite računa o tome da su svi komadići mesa obloženi marinadom. Pokrijte zdjelu prijanjajućom folijom i stavite u hladnjak do idućeg dana. Sljedeći dan izvadite meso iz hladnjaka dok pripremate druge sastojke kako bi imalo vremena doći na sobnu temperaturu. Pomiješajte meso sa kukuruznim škrobom i stavite na stranu.

Operite, ogulite i tanko narežite svo povrće. Duboku tavu ili wok stavite na jaku vatru i pustite da se dobro ugriju. Dodajte žlicu ulja, pa ispržite piletinu da bude fino hrskava. Meni se čini da meso bude najukusnije ako ga ispržim u dvije manje ture. Kada je piletina gotova, maknite ju iz woka i stavite na stranu.

U wok dodajte preostalu žlicu ulja i ispržite mrkve, paprike, luk i češnjak. Kada je povrće gotovo, vratite u wok meso te također dodajte i Gochujang, kikiriki maslac, vodu, soja sos i sezamovo ulje. Dobro sve promiješajte kako bi se Gochujang i kikiriki maslac skroz rastopili u vodi. Dovršite kuhanje još minutu pa odmah poslužite preko kuhane riže.

Chicken Satay Stir-Fry / Satay piletina iz woka

Potato and Pea Coconut Curry (vegan)/ Curry od krumpira i graška sa kokosovim mlijekom (veganski)

I’ve just posted a recipe for homemade coconut milk where I’ve announced a delicious curry recipe coming up, so here it is! I love how creamy and tasty this dish turned out to be. And also, it’s dirt cheap. I’ve served this curry over plain cooked rice so the rice can soak up all of the yummy sauce, but feel free to have it on its own. Also, adjust the spicy kick to your own liking by adding more or less chili peppers.

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INGREDIENTS:

(Yields 6 servings / 0.58 EUR per serving / 3.47 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

6 garlic cloves (0.20 EUR)

2 chili peppers (0.27 EUR)

3 tsp curry powder (0.20 EUR)

1 tsp turmeric (0.07 EUR)

1 tsp ground coriander (0.07 EUR)

1 tsp garlic powder (0.07 EUR)

2 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

2 parsley roots (0.27 EUR)

4 large carrots (0.40 EUR)

6 red potatoes (0.67 EUR)

3 cups coconut milk (0.33 EUR)

2 cups frozen peas (0.40 EUR)

1 tbsp corn starch (0.04 EUR)

1 cup water (–)

Large handful of fresh parsley (0.27 EUR)

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METHOD:

Wash, peel and chop up all of the vegetables. Add the oil to a deep pot, then sauté the onion for a few minutes until slightly translucent. Add in minced garlic, chili peppers, curry powder, turmeric, coriander, garlic powder, salt and black pepper. Stir for a minute so the spices become fragrant before adding in parsley roots, carrots, potatoes and coconut milk. If needed, add in a splash of water so that all of the veggies are submerged, then bring to a boil.

Once your curry reaches a rolling boil, reduce heat and simmer for about 15 minutes with a lid cracked open. Stir in frozen peas and cook for additional 10 minutes until the peas are done. In a small bowl, whisk corn starch with water until completely dissolved. Stir the dissolved corn starch into the curry to thicken. Finally, stir in fresh parsley and serve the curry either on its own, or over cooked rice.

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Pošto sam baš objavila recept za kokosovo mlijeko u kojem sam najavila jako ukusni curry koji imam za podijeliti sa vama, sada donosim i to. Mene je oduševilo kako je ovo jelo ispalo kremasto i fino, a uz to još i prejeftino. Ja sam curry poslužila sa rižom kako bi ona mogla popiti sav taj fini umak, ali slobodno ga možete poslužiti i samog za sebe. Također, ljutoću si podesite po vlastitom ukusu pa prema tome dozirajte i količinu čilija.

SASTOJCI:

(Za 6 porcija / 4,29 kn po porciji / 25,77 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

6 češnjeva češnjaka (1,50 kn)

2 čili papričice (2,00 kn)

3 žličice curry praha (1,50 kn)

1 žličica kurkume (0,50 kn)

1 žličica korijandera u prahu (0,50 kn)

1 žličica češnjaka u prahu (0,50 kn)

2 žličice soli (0,02 kn)

1 žličica svježe mljevenog crnog papra (0,50 kn)

2 korijena peršina (2,00 kn)

4 velike mrkve (3,00 kn)

6 crvenih krumpira (5,00 kn)

3 šalice kokosovog mlijeka (2,50 kn)

2 šalice smrznutog graška (3,00 kn)

1 žlica kukuruznog škroba (0,30 kn)

1 šalica vode (–)

Veliki pregršt svježeg peršina (2,00 kn)

PRIPREMA:

Operite, ogulite i narežite svo povrće. U duboki lonac stavite ulje pa par minuta dinstajte luk, dok ne postane staklast. Ubacite sjeckani češnjak, čili, curry, kurkumu, korijander, češnjak u prahu, sol i papar. Promiješaje i kuhajte minutu da začini zamiriše prije nego dodate korijen peršina, mrkve, krumpire i kokosovo mlijeko. Po potrebi dodajte mrvicu vode tako da svo povrće bude potopljeno pa pustite da zavrije.

Kada curry zakipi smanjite vatru i kuhajte 15-tak minuta sa odškrinutim poklopcem. Umiješajte smrznuti grašak te kuhajte još deset minuta dok grašak ne bude gotov. U zdjelici sa vodom rastopite kukuruzni škrob i onda tu smjesu umiješajte u curry da se zgusne. Na kraju kada je sve gotovo umiješajte svježi peršin i poslužite curry preko kuhane riže.

Potato and Pea Coconut Curry (vegan)/ Curry od krumpira i graška sa kokosovim mlijekom (veganski)

Chicken and Cabbage Fried Rice / Pržena riža sa piletinom i kupusom

Yup, here’s another fried rice recipe for you all. If you’ve been around this blog long enough, you know that those are my absolute favorite type of dishes, so no further introductions is necessary.

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INGREDIENTS:

(Yields 4 servings / 0.63 EUR per serving / 2.51 EUR for all)

3 tbsp sunflower seed oil, divided (0.04 EUR)

1 cup minced chicken (1.00 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

3 cups shredded cabbage (0.30 EUR)

1 onion (0.10 EUR)

3 garlic cloves (0.10 EUR)

2 eggs (0.40 EUR)

3 cups precooked cold rice (0.20 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

2 tbsp ketchup (0.07 EUR)

2 tbsp soy sauce (0.13 EUR)

1 tsp toasted sesame oil (0.07 EUR)

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METHOD:

Peel and thinly slice the onion and mince garlic. Whisk the eggs in a small bowl and set aside. Place a deep pan or a wok on high heat and allow to thoroughly warm up. Add two tablespoon of sunflower seed oil and minced chicken to the wok. Season generously with salt and pepper, then cook for about 5 minutes until the chicken is thoroughly cooked through and starts to crisp slightly at the edges. As the chicken cooks, break it down with your spatula into smaller pieces.

Once the chicken is done add in cabbage, onion and garlic. Give a good stir, then cover with a lid and cook covered for about 2-3 minutes. This will help to steam and wilt down the cabbage more quickly. Once the cabbage cooks down, uncover and cook until all of the excess water evaporates. Then push everything to one side of your pan and add the remaining sunflower seed oil to the empty pan bottom. Pour the whisked eggs out on oil and cook for a minute or two, while gently folding them over with a spatula.

Once the eggs are cooked through, stir in rice, Gochujang, ketchup, soy sauce and sesame oil. Cook the rice undisturbed for a few minutes, until the bottom gets slightly crispy. Stir everything thoroughly one final time and serve immediately.

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Da, evo vam još jedan recept za prženu rižu. Ako ste dovoljno puta navratili na ovaj blog, znate da mi je to jedno od omiljenih vrsta jela. Nikakvi daljnji uvodi ovdje nisu potrebni, pa hajdemo odmah na recept.

SASTOJCI:

(Za 4 porcije / 4,68 kn po porciji / 18,71 kn za sve)

3 žlice suncokretovog ulja, podijeljene (0,30 kn)

1 šalica mljevene piletine (7,50 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

3 šalice ribanog kupusa (2,25 kn)

1 luk (0,75 kn)

3 češnja češnjaka (0,75 kn)

2 jaja (3,00 kn)

3 šalice kuhane hladne riže (1,50 kn)

1 žličica Gochujanga – korejske čili paste (0,50 kn)

2 žlice kečapa (0,50 kn)

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

PRIPREMA:

Ogulite i tanko narežite luk te sitno nasjeckajte češnjak. Jaja razmutite u maloj zdjelici i stavite na stranu. Duboku tavu ili wok stavite na jaku vatru da se dobro zagriju. Dodajte dvije žlice ulja i piletinu, dobro začinite solju i paprom te kuhajte oko 5 minuta da se meso lagano zahrska. Dok se piletina kuha, špatulom ju razdrobite na manje komade.

Kada je piletina gotova ubacite kupus, luk i češnjak. Dobro promiješajte pa wok poklopite i tako kuhajte 2-3 minute. Na taj način će se uz pomoć pare kupus brže skuhati i povenuti. Kada je kupus povenuo, maknite poklopac i nastavite kuhati otklopljeno dok sva tekućina ne ispari iz woka. Sada sve pogurajte na jednu stranu woka kako bi vam dno na jednom dijelu ostalo prazno. Na prazni dio dodajte preostalo ulje i na njega iskrenite razmućena jaja. Kuhajte ih koju minutu dok ne budu gotova, s time da ih za vrijeme kuhanja nježno presavijajte špatulom.

Kada su jaja gotova umiješajte rižu, Gochujang, kečap, soja sos i sezamovo ulje. Idućih nekoliko minuta sve kuhajte bez miješanja kako bi se dno lagano zahrskalo. Na kraju sve dobro promiješajte i odmah poslužite.

Chicken and Cabbage Fried Rice / Pržena riža sa piletinom i kupusom