Quick Chicken Ramen / Brzi pileći ramen

I cooked up a large batch of chicken stock the other day and decided to throw together a simple and quick ramen dish. The meat I used in my ramen bowls was chicken from the broth, which means that nothing went to waste and that this dish was super inexpensive. You can make similar ramen bowls with any other odds and ends you have in your fridge, but definitely be sure to splash it all with some soy sauce, fish sauce and throw in a bit of chili paste or powder.

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INGREDIENTS:

(Yields 1 serving)

1 square of ramen noodles

1 ½ cup of chicken stock

2-3 Portobello mushrooms

1 small carrot

1 spring onion – green parts only

Small handful of cooked chicken

Small handful of bean sprouts

1 tsp soy sauce

1 tsp fish sauce

1 tsp Gochujang – Korean chili paste

½ tsp toasted sesame oil

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METHOD:

Cook the ramen according to package instructions, drain and set aside. While the noodles are cooking, bring chicken broth to a boil in a separate pot. Meanwhile, wash and super thinly slice mushrooms, carrot and green part of onion, then shred the chicken.

When everything is prepared, assemble the ramen bowl. Place the veggies and chicken on top of cooked noodles and pour boiling broth on top. Allow to rest for about 5 minutes. The heat from the broth will cook up the mushroom and carrot slices to al dente. Season with soy sauce, fish sauce, Gochujang and sesame oil. Serve immediately.

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Neki sam dan skuhala ogromnu količinu pilećeg temeljca, pa sam odlučila i nabrzinu smutiti jednostavni ramen. Meso koje sam ubacila u zdjelicu s ramenom je kokoš iz temeljca, što znači da se ništa nije bacilo i da je ovo jelo bilo jako jeftino. Slične zdjelice ramena možete iskombinirati sa raznim drugim ostacima koji vam se vuku po frižideru, ali svakako na kraju dodajte malo soja sosa, ribljeg umaka i malo chili paste ili chilija u prahu.

SASTOJCI:

(Za 1 porciju)

1 kocka ramen rezanaca

1 ½ šalica pilećeg temeljca

2-3 šampinjona

1 mala mrkva

1 mladi luk – samo zeleni dio

Malo kuhane piletine

Malo sojinih klica

1 žličica soja sosa

1 žličica ribljeg umaka

1 žličica Gochujanga – korejske chili paste

½ žličice tostiranog sezamovog ulja

PRIPREMA:

Skuhajte tjesteninu prema uputama na pakiranju, ocijedite i stavite na stranu. Dok se tjestenina kuha u drugom loncu zavrijte pileći temeljac. U međuvremenu operite i što je tanje moguće nasjeckajte gljive, mrkvu i zeleni dio luka, pa na komadiće narežite piletinu.

Kada vam je sve spremno složite zdjelice ramena. Na kuhanu tjesteninu stavite povrće i piletinu te zalijte sve kipućim temeljcem. Ostavite da miruje oko 5 minuta. Za to će vrijeme vrućina iz temeljca skuhati komadiće gljiva i mrkve na al dente. Začinite sa soja sosom, ribljim umakom, Gochujangom i sezamovim uljem. Poslužite odmah.

Quick Chicken Ramen / Brzi pileći ramen

Korean Chicken Stir-Fry II / Korejska piletina iz woka II

As I’ve already announced in my previous post, here is the second Korean chicken stir-fry recipe I’ve cooked up during the last couple of days. The meat marinade is the same as in previous one, so feel free to prepare a bigger batch of meat and later cook it up in two different ways.

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INGREDIENTS:

(Yields 2 servings / 2.36 EUR per serving / 4.71 EUR for all)

For the meat:

1 chicken breast (2.67 EUR)

1 tbsp Gochujang (0.13 EUR)

1 tbsp soy sauce (0.07 EUR)

Pinch of salt (0.01 EUR)

3 tbsp sunflower seed oil, divided (0.04 EUR)

For stir-fry:

1 tbsp sunflower seed oil (0.01 EUR)

2 red horn peppers (1.00 EUR)

3 garlic cloves (0.10 EUR)

1 tbsp Gochujang (0.13 EUR)

2 large carrots (0.20 EUR)

1 large onion (0.10 EUR)

¼ cup water (–)

1 tsp soy sauce (0.03 EUR)

1 tbsp fish sauce (0.13 EUR)

1 tsp toasted sesame oil (0.07 EUR)

1 tbsp corn starch (0.02 EUR)

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METHOD:

Remove bone and skin from chicken breast, then cut the meat into thin strips. Mix well with Gochujang, soy sauce and salt, so all pieces are coated and allow to rest in a fridge for at least half an hour, but best overnight.

Right before cooking wash and finely slice all the veggies, so you have everything prepared as things are gonna move quickly. I used mandoline slicer to shred peppers, carrots and onion, so it was all done in no time.

When ready to cook, place empty wok on high heat for a few minutes until it’s thoroughly heated through. Stir-fry the meat on sunflower oil in two or three smaller batches until crispy and slightly charred. As necessary, add a bit more oil to your wok. Remove all the meat from wok and set aside.

Return wok to high heat and add in the remaining tablespoon of oil, then stir-fry red peppers for a few minutes. Add in garlic and Gochujang, stir and cook for another minute or two so the flavors can bloom. Throw in carrot and after a minute or two of stir-frying, finally add in the onion and pour water on top. The steam from the water is gonna soften the veggies and they will be done in just a minute or so. Return the meat to wok, season everything with soy sauce, fish sauce and sesame oil, then sprinkle with corn starch and give a good final stir so it all comes together and the sauce thickens.

Serve immediately over a bed of cooked rice.

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Kako sam vam u prošlom postu i najavila, evo vam još jedan recept za korejsku piletinu iz woka koju sam pripremila u zadnjih par dana. Marinada za meso je ista kao i u prošlom receptu, tako da možete prirediti veću količinu mesa i onda ju kasnije skuhati na dva načina.

SASTOJCI:

(Za 2 porcije / 17,66 kn po porciji / 35,31 kn za sve)

Za meso:

1 pileća prsa (20,00 kn)

1 žlica Gochujanga (1,00 kn)

1 žlica soja sosa (0,50 kn)

Prstohvat soli (0,01 kn)

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

Za wok:

1 žlica suncokretovog ulja (0,10 kn)

2 crvene paprike roge (7,50 kn)

3 češnja češnjaka (0,75 kn)

1 žlica Gochujanga (1,00 kn)

2 velike mrkve (1,50 kn)

1 veliki luk (0,75 kn)

¼ šalice vode (–)

1 žličica soja sosa (0,25 kn)

1 žlica ribljeg umaka (1,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

2 žlice kukuruznog škroba (0,15 kn)

PIPREMA:

Odkoštite i skinite kožu sa pilećih prsa, pa narežite meso na tanke trakice. Dobro promiješajte sa Gochujangom, soja sosom i soli tako da su svi komadići mesa obloženi, te ostavite barem pola sata u hladnjaku, a najbolje preko noći.

Prije nego krenete kuhati operite i fino narežite svo povrće, kako bi vam sve bilo spremno jer će samo kuhanje ići jako brzo. Ja sam sve narezala na oštri ribež za zelje, pa sam bila za čas gotova.

Kada ste spremni za kuhanje, stavite prazni wok na jaku vatru na par minuta da se dobro ugrije. Ispržite pripremljeno meso na suncokretovom ulju u dvije ili tri manje ture dok se ne zahrska. Po potrebi u wok dodajte malo po malo ulja. Maknite svo meso iz woka i stavite na stranu.

Vratite wok na jaku vatru i u njega dodajte preostalu žlicu ulja, pa uz miješanje par minuta pržite papriku. Dodajte češnjak i Gochujang, promiješajte i kuhajte koju minutu da se okusi razviju. Ubacite u wok mrkvu, pa nakon minutu-dvije kuhanja ubacite i luk pa podlijte vodom. Vruća će para omekšati povrće i ono će biti gotovo za samo par minuta. Vratite meso u wok, začinite sve sa soja sosom, ribljim umakom i sezamovim uljem, pa posipajte po svemu kukuruzni škrob. Za kraj sve dobro promiješajte da se sjedini, a umak zgusne.

Poslužite odmah preko kuhane riže.

Korean Chicken Stir-Fry II / Korejska piletina iz woka II

Korean Chicken Stir-Fry I / Korejska piletina iz woka I

A few weeks ago my BFF brought me a bag of Gochujang – Korean chili paste, so expect to see it used and abused in many dishes to come. As you could already guess from the recipe title, there are more Korean chicken stir-fry recipes I plan on publishing, so be sure to check in soon, if that’s how you roll.

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INGREDIENTS:

(Yields 2 servings / 2.21 EUR per serving / 4.41 EUR for all)

For the meat:

1 chicken breast (2.67 EUR)

1 tbsp Gochujang (0.13 EUR)

1 tbsp soy sauce (0.07 EUR)

Pinch of salt (0.01 EUR)

2 tbsp corn starch (0.04 EUR)

3 tbsp sunflower seed oil, divided (0.04 EUR)

For stir-fry:

1 tbsp sunflower seed oil (0.01 EUR)

2 red horn peppers, thinly sliced (1.00 EUR)

6 garlic cloves, minced (0.20 EUR)

Small piece of ginger, minced (0.07 EUR)

1 tsp Gochujang (0.07 EUR)

1 tsp soy sauce (0.03 EUR)

1 tsp toasted sesame oil (0.07 EUR)

¼ cup water (–)

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METHOD:

Remove bone and skin from chicken breast, then cut the meat into thin strips. Mix well with Gochujang, soy sauce and salt, so all pieces are coated and allow to rest in a fridge for at least half an hour, but best overnight.

When ready to cook, place empty wok on high heat for a few minutes until it’s thoroughly heated through. Toss the prepared meat in corn starch. Stir-fry the meat on sunflower oil in two or three smaller batches until crispy and slightly charred. As necessary, add a bit more oil to your wok. Remove all the meat from wok and be sure to deglaze the pan with a bit of water. Pour all those delicious juices from the pan over meat and set aside.

Return wok to high heat and add in the remaining tablespoon of oil, then stir-fry red peppers for a few minutes. Add in garlic, ginger and Gochujang, stir and cook for another minute or two. Return in the meat with all its juices, add another teaspoon of soy sauce, sesame oil and water, then stir until everything is combined and heated through. The corn starch remnants from frying the meat will thicken the sauce until it’s nice and glossy. Serve immediately over a bed of cooked rice, or stir in precooked noodles. I used these homemade thick noodles.

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Pred par mi je tjedana najbolja frendica donijela paket Gochujanga – korejske chili paste, tako da očekujte da će se taj sastojak pojavljivati u mnogim budućim jelima. Kako ste već mogli pogoditi iz naslova, planiram objaviti još recepata za korejsku piletinu iz woka, pa svakako navratite opet, ako vam se takva klopa sviđa.

SASTOJCI:

(Za 2 porcije / 16,48 kn po porciji / 32,96 kn za sve)

Za meso:

1 pileća prsa (20,00 kn)

1 žlica Gochujanga (1,00 kn)

1 žlica soja sosa (0,50 kn)

Prstohvat soli (0,01 kn)

2 žlice kukuruznog škroba (0,30 kn)

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

Za wok:

1 žlica suncokretovog ulja (0,10 kn)

2 crvene paprike roge, tanko narezane (7,50 kn)

6 češnjeva češnjaka, sitno sjeckanih (1,50 kn)

Mali komadić đumbira, sitno sjeckani (0,50 kn)

1 žličica Gochujanga (0,50 kn)

1 žličica soja sosa (0,25 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

¼ šalice vode (–)

PRIPREMA:

Odkoštite i skinite kožu sa pilećih prsa, pa narežite meso na tanke trakice. Dobro promiješajte sa Gochujangom, soja sosom i soli tako da su svi komadići mesa obloženi, te ostavite barem pola sata u hladnjaku, a najbolje preko noći.

Kada ste spremni za kuhanje, stavite prazni wok na jaku vatru na par minuta da se dobro ugrije. Pripremljeno meso pomiješajte sa kukuruznim škrobom. Pržite meso na suncokretovom ulju u dvije ili tri manje ture. Po potrebi u wok dodajte malo po malo ulja. Maknite svo meso iz woka i svakako sa malo vode otopite sve što se uhvatilo po woku. Te fine sokove prelijte preko mesa i stavite na stranu.

Vratite wok na jaku vatru i u njega dodajte preostalu žlicu ulja, pa uz miješanje par minuta pržite papriku. Dodajte češnjak, đumbir i Gochujang, promiješajte i kuhajte još minutu-dvije. Vratite u wok meso sa svim sokovima, dodajte još žličicu soja sosa, sezamovo ulje i vodu, pa dobro sve promiješajte i kratko prokuhajte da se sve sjedini i ugrije. Ostaci kukuruznog škroba od prženja mesa će zguznuti umak dok ne bude izvrstan i sjajan. Poslužite odmah preko kuhane riže, ili umiješajte u sve kuhanu tjesteninu. Ja sam upotrijebila ove domaće rezance.

Korean Chicken Stir-Fry I / Korejska piletina iz woka I

Spicy Veggie Noodle Stir-Fry / Ljuti rezanci s povrćem iz woka

Our local store had a sale of Asian food ingredients, so I decided to stock up and make a quick stir-fry. Initially I considered making something with rice, but since I scored some super cheap noodles, it was really a no-brainer.

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INGREDIENTS:

(Yields 4 servings / 0.98 EUR per serving / 3.92 EUR for all)

For stir-fry:

3 squares of ramen-type noodles (0.50 EUR)

5 tbsp sunflower seed oil, divided (0.07 EUR)

2 cups frozen peas (0.53 EUR)

2 carrots (0.13 EUR)

2 sweet red horn peppers (0.27 EUR)

1 chili pepper (0.20 EUR)

4 garlic cloves (0.13 EUR)

1 tsp red pepper flakes (0.07 EUR)

5-6 shiitake mushrooms (0.80 EUR)

1 onion (0.07 EUR)

2 eggs (0.40 EUR)

For the sauce:

¼ cup soy sauce (0.53 EUR)

2 tbsp warm water (–)

1 tbsp fish sauce (0.13 EUR)

1 tsp toasted sesame oil (0.07 EUR)

1 tsp sugar (0.01 EUR)

½ tsp corn starch (0.01 EUR)

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METHOD:

You want to have everything prepared for when the cooking starts, as it’s going to go really fast. Cook the noodles to al dente according to their cooking instructions on the package. Wash noodles under cold running water to stop the cooking, drain and set aside. Wash, peel and chop all the vegetables and mushrooms. Whisk the eggs in a small bowl and set aside. Whisk the sauce ingredients in a separate bowl until sugar and corn starch are completely dissolved and sauce is emulsified.

Place wok on high heat and let it sit for a few minutes until it starts smoking. Add 2 tablespoons of oil and frozen peas, stir-frying for two to three minutes so the peas can thaw. Then add in carrots and horn peppers, stir-frying for a minute or two in between. Add another tablespoon of oil and throw in chopped chili, garlic and red pepper flakes to stir-fry for only half a minute, so that their flavors can develop. Just a small note here on the chili amount: my chili pepper and red pepper flakes were pretty mild and hence these amounts in this recipe. Be sure to taste everything though, before adding to your dish, unless you wanna burn a hole through your stomach. 😀

Proceed to add mushrooms and onion to the wok, while stir-frying for a minute or so in between. Then add in the noodles, stir everything well and push to one side of the wok to make room for cooking the eggs. Add remaining two tablespoons of oil to empty part of the wok bottom and pour in whisked eggs into the oil. Gently fold the eggs over with a spatula until cooked through, then pour sauce over noodles and veggies, give one final stir so the eggs break through and everything is coated in sauce. Turn off the heat and serve immediately.

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U Kauflandu je nedavno bila velika rasprodaja sastojaka za azijsku kuhinju, pa sam odlučila obnoviti svoje kućne zalihe. Prvotno sam planirala napraviti nešto sa rižom, ali sam naletila i na turbo jeftine rezance, tako da tu uopće više nije bilo dileme.

SASTOJCI:

(Za 4 porcije / 7,33 kn po porciji / 29,33 kn za sve)

Za wok:

3 kocke azijske tjestenine tipa ramen (3,75 kn)

5 žlica suncokretovog ulja, podijeljenih (0,50 kn)

2 šalice smrznutog graška (4,00 kn)

2 mrkve (1,00 kn)

2 crvene paprike roge (2,00 kn)

1 čili papričica (1,50 kn)

4 češnja češnjaka (1,00 kn)

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

5-6 gljiva shii-taka (6,00 kn)

1 luk (0,50 kn)

2 jaja (3,00 kn)

Za umak:

¼ šalice soja sosa (4,00 kn)

2 žlice tople vode (–)

1 žlica ribljeg umaka (1,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

1 žličica šećera (0,02 kn)

½ žličice kukuruznog škroba (0,06 kn)

PRIPREMA:

Želite da vam svi sastojci budu spremni kada krenete sa kuhanjem, jer će sve ići jako brzo. Skuhajte tjesteninu al dente prema uputama na pakiranju. Operite rezance pod mlazom hladne vode kako bi se prestali kuhati, ocijedite i stavite na stranu. Operite, ogulite i nasjeckajte svo povrće i gljive. Razmutite jaja u maloj zdjelici i stavite na stranu. U drugoj zdjelici razmutite sve sastojke za umak dok ne dobijete emulziju, a šećer i škrob su se skroz rastopili.

Stavite wok na jaku vatru i pustite ga par minuta da se dobro ugrije sve dok se ne počne dimiti. Dodajte u wok 2 žlice ulja i smrznuti grašak, pa kuhajte uz povremeno miješanje 2-3 minute dok se grašak ne odmrzne. Onda ubacite mrkve, pa nakon minutu-dvije i crvenu papriku, a sve uz povremeno miješanje. Dodajte još žlicu ulja u wok, pa na ulje bacite narezani čili, češnjak i sušeni čili pa pržite samo oko pola minute da se okusi razviju. Samo mala napomena ovdje što se tiče količine čilija: moje papričice i sušeni čili su bili dosta blagi, pa sam zato upotrijebila ovoliku količinu. Svakako sve probajte prije nego što ubacite u wok, osim ako si ne želite spaliti rupu u želucu. 😀

Nastavite kuhati tako da dodate gljive, pa nakon minutu-dvije luk, uz povremeno miješanje. Na kraju dodajte rezance, dobro izmiješajte i pomaknite sve na jednu stranu woka kako bi napravili mjesta za ispeći jaja. Dodajte preostale dve žlice ulja na prazan dio wok pa u to istresite razmućena jaja. Nježno špatulom presavijajte jaja dok se ne skuhaju i prelijte umak preko tjestenine i povrća. Dobro sve promiješajte za kraj, kako bi se jaja razbila na manje komadiće i sve obložilo umakom. Maknite s vatre i odma poslužite.

Spicy Veggie Noodle Stir-Fry / Ljuti rezanci s povrćem iz woka

Beefy Hot and Sour Soup / Juneća kiselo-ljuta juha

A few days ago I’ve made an enormous pot of super tasty beef broth. I’ve decided to spice things up a little, so I turned a portion of it into a delicious hot and sour soup. Any broth would work here, though, so feel free to use whatever you currently have on hand. Also, any veggie combination will also do well, so adapt the things to your liking.

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INGREDIENTS:

(Yields 6 servings)

3 tbsp sunflower seed oil

3 large carrots

2 sweet red horn peppers

2 chili peppers

4 garlic cloves

Handful of shiitake mushrooms

Block of smoked tofu

4 spring onions

8 cups beef broth

¼ cup soy sauce

Pinch of red pepper flakes

1 tsp toasted sesame oil

2 tbsp apple cider vinegar

¼ cup corn starch

2 eggs

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METHOD:

Wash, peel and finely slice all the vegetables, mushrooms and tofu. Set aside and reserve a bit of peppers, chili and green parts of onions for garnishing. Add the oil to a large heavy pot and then add in the chopped vegetables one by one in this order: carrots, horn peppers, chili peppers, garlic, mushrooms, tofu and spring onions. Briefly stir-fry before adding a new veggie, so the flavors have time to develop. Pour broth over everything, then add in soy sauce, red pepper flakes, sesame oil and vinegar. Bring to a boil and simmer for about 5-10 minutes. Taste and adjust seasoning.

Dissolve corn starch in a few tablespoons of water, then slowly pour the mixture into the simmering soup, while stirring the soup constantly. The soup will quickly begin to thicken, so turn off the heat when desired consistency is reached. Whisk the eggs in a small bowl and slowly pour them into the soup. They’ll cook immediately since the soup is piping hot. Stir again to break the eggs. Serve hot, sprinkled with reserved peppers, chili and green onion parts.

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Neki dan sam napravila enormni lonac finog goveđeg temeljca. Odlučila sam stvari učiniti malo interesantnijima, pa sam dio upotrijebila za ukusnu kiselo-ljutu juhu. Bilo koji drugi temeljac bi ovdje funkcionirao, pa slobodno upotrijebite ono što vam je pri ruci. Također, i kombinaciju povrća isto možete modificirati prema vlastitom ukusu.

SASTOJCI:

(Za 6 porcija)

3 žlice suncokretovog ulja

3 velike mrkve

2 slatke crvene roga paprike

2 čili papričice

4 češnja češnjaka

Pregršt gljiva shii taka

Komad dimljenog tofua

4 mlada luka

8 šalica goveđeg temeljca

¼ šalice soja sosa

Prstohvat sušenog čilija u pahuljicama

1 žličica tostiranog sezamovog ulja

2 žlice jabučnog octa

¼ šalice kukuruznog škroba

2 jaja

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće, gljive i tofu. Izdvojite za kasnije malo narezanih paprika, čilija i zelenja od mladog luka. Dodajte ulje u veliki lonac, pa jedno po jedno ubacujte povrće ovim redoslijedom: mrkve, paprike, čili, češnjak, gljive, tofu i mladi luk. Kratko miješajte i pržite svako povrće prije nego ubacite novo, a sve kako bi se okusi bolje razvili. Prelijte preko svega temeljac i dodajte soja sos, sušeni čili, sezamovo ulje i ocat. Pustite neka zavrije i krčkajte 5-10 minuta. Kušajte i prilagodite začine.

Otopite kukuruzni škrob u par žlica vode i polako ulijevajte u juhu koja se krčka, s time da juhu bez prestanka miješate. Juha će se brzo početi zgušnjavakti, pa ugasite vatru kada dostigne željenu gustoću. Razmutite jaja u maloj zdjelici pa ih polako ulijevajte u vruću juhu. Ona će se odmah skuhati. Još jednom promiješajte da razbijete jaja na manje komadiće. Poslužite vruće, posipano sa paprikom, čilijem i zelenjem od luka.

Beefy Hot and Sour Soup / Juneća kiselo-ljuta juha

Cabbage and Mushroom Stir-Fry / Kineski kupus i gljive iz woka

While browsing the store the other day I saw that Napa cabbage is on sale. I still had no idea what to cook, but soon a stir-fry recipe started crystallizing in my mind. As any other stir-fry, this one is also very adaptable to your likes and what you have on hand. You can also make it vegan or vegetarian, but be sure to then skip the Worcestershire sauce and eggs.

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INGREDIENTS:

(Yields 4 servings / 0.69 EUR per serving / 2.77 EUR for all)

For the sauce:

2 tbsp soy sauce (0.13 EUR)

1 tbsp Worcestershire sauce (0.13 EUR)

2 tbsp white wine (0.13 EUR)

1 tsp toasted sesame oil (0.07 EUR)

2 tbsp warm water (–)

1 tbsp corn starch (0.03 EUR)

Good pinch red pepper flakes (0.03 EUR)

For stir-fry:

4 tbsp sunflower seed oil, divided (0.05 EUR)

8-10 large Portobello mushrooms (1.00 EUR)

½ head of Napa cabbage (0.40 EUR)

2 carrots (0.20 EUR)

3 garlic cloves (0.10 EUR)

1 large onion (0.10 EUR)

2 eggs (0.40 EUR)

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METHOD:

Start off by making the sauce. In a small bowl, whisk together soy sauce, Worcestershire sauce, wine, sesame oil, water, corn starch and red pepper flakes. Set aside. Wash, peel and finely slice mushrooms and all the vegetables so you have everything ready, as the cooking will go quickly. Whisk the eggs in a separate small bowl.

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Place wok on high heat for a few minutes, so it gets thoroughly warmed. First, stir-fry mushrooms on a tablespoon of oil. Add another tablespoon of oil, then gradually add in one at a time sliced cabbage, carrots, garlic and onion, allowing a minute or two of cooking time in between, before adding a new vegetable. Push all the vegetables to one side of the wok, add remaining two tablespoons of oil to the empty part of wok bottom and pour in whisked eggs over the oil. Allow the eggs to briefly cook through, folding them over and breaking them up in smaller chunks with your spatula. Finally, pour the sauce over everything, briefly cook just so the sauce thickens, stir everything well and serve immediately over cooked rice.

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Neki sam dan u dućanu naletila na kineski kupus na sniženju. Još uvijek nisam imala ideju o tome što bi skuhala, ali mi se brzo iskristalizirao recept za klopu iz woka. Kao i sa bilo kojim drugim wokom, ovdje lako možete prilagoditi sastojke u ono što najviše volite i što imate pri ruci. Također, lako možete napraviti i vegansku ili vegetarijansku verziju ako izbacite jaja i Worcestershire umak.

SASTOJCI:

(Za 4 porcije / 5,23 kn po porciji / 20,90 kn za sve)

Za umak:

2 žlice soja sosa (1,00 kn)

1 žlica Worcestershire umaka (1,00 kn)

2 žlice bijelog vina (1,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

2 žlice tople vode (–)

1 žlica kukuruznog škroba (0,25 kn)

Dobar prstohvat sušenog chilija u pahuljicama (0,25 kn)

Za wok:

4 žlice suncokretovog ulja (0,40 kn)

8-10 velikih šampinjona (7,50 kn)

½ glavice kineskog kupusa (3,00 kn)

2 mrkve (1,50 kn)

3 češnja češnjaka (0,75 kn)

1 veliki luk (0,75 kn)

2 jaja (3,00 kn)

PRIPREMA:

Za početak napravite umak tako da u zdjelici pomiješate soja sos, Worcestershire umak, vino, sezamovo ulje, vodu, kukuruzni škrob i chili. Stavite na stranu. Operite, ogulite i tanko narežite gljive i svo povrće tako da vam sve bude pripremljeno jer će samo kuhanje ići jako brzo. Razmutite jaja u posebnoj zdjelici.

Stavite wok na jaku vatru na par minuta tako da se dobro ugrije. U vrući wok dodajte žlicu ulja i kratko popecite gljive. Dodajte još žlicu ulja, pa jedno po jedno ovim redoslijedom dodajte narezano zelje, mrkvu, češnjak i luk, s time da svako povrće pržite uz miješanje minutu-dvije prije nego dodate sljedeće. Gurnite svo povrće na jednu stranu woka, pa onda u prazni dio woka dodajte preostale dvije žlice ulja. Ulijte razmućena jaja na ulje da se isprže, s time da ih špatulom nježno preklapajte i na kraju natrgajte na manje komadiće. Na kraju, preko svega prelijte umak koji ste pripremili. Pustite da kratko prokuha, samo da se umak zgusne, dobro promiješajte i poslužite odmah sa kuhanom rižom.

Cabbage and Mushroom Stir-Fry / Kineski kupus i gljive iz woka

Chicken Teriyaki Fried Rice / Pržena riža s piletinom i teriyaki umakom

I was in a mood for something flavorful and spicy, but also had a lot of odds and ends floating around the fridge. Instead of resorting to a takeout, which is undoubtedly always my first instinct, I decided to whip up a fried rice dish. For me, fried rice is always the best way to use up any boring leftovers.

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INGREDIENTS:

(Yields 4 servings / 1.28 EUR per serving / 5.11  EUR for all)

For fried rice:

1 chicken breast (2.67 EUR)

½ tsp salt (0.01 EUR)

2 tbsp corn starch (0.07 EUR)

5 tbsp sunflower seed oil, divided (0.03 EUR)

2 large carrots (0.13 EUR)

1 red bell pepper (0.20 EUR)

3 cloves of garlic (0.10 EUR)

¼ small head of cabbage (0.20 EUR)

1 onion (0.10 EUR)

2 cups precooked rice (0.20 EUR)

For teriyaki sauce:

1/3 cup soy sauce (0.33 EUR)

½ cup warm water (–)

1 tbsp corn starch (0.03 EUR)

2 tbsp honey (0.27 EUR)

1 tsp toasted sesame oil (0.07 EUR)

Pinch of cayenne pepper (0.03 EUR)

Additional:

4 tbsp crushed cashews for serving (0.67 EUR)

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METHOD:

Dice the chicken, sprinkle with salt and let sit for about 20 minutes. Meanwhile, wash, peel and thinly slice all the vegetables so you have everything ready once you start cooking, as it’s gonna go quickly. Place wok on high heat to get it thoroughly warmed up. Toss chicken with corn starch.

Add 2 tablespoons of oil to hot wok and half of the chicken. Stir-fry for a few minutes, until chicken is crispy and golden. Remove chicken from wok and then repeat the process with remaining meat and fresh 2 tablespoons of oil. If necessary, deglaze the pan in between. Once you removed the chicken, add a bit of water to wok, place it back on high heat and scrape all the bits off with a spatula. Allow most of the water to evaporate, but be sure to reserve this sauce with all its delicious bits for later.

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Once all the meat is done and you did another deglazing, add remaining oil to the wok and gradually add in thinly sliced carrots, bell pepper, garlic, cabbage and onion, following this order. Stir-fry for a minute or two before adding in each new vegetable. Return chicken to the wok, add precooked rice and stir everything well.

In a bowl, quickly whisk together all sauce ingredients and add the sauce all the juices left over from deglazing the pan. Pour sauce over veggie, meat and rice mixture in wok, give everything a good stir and cook for a few seconds, just until the sauce thickens. Serve immediately sprinkled with crushed cashews.

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Jelo mi se nešto bogatog okusa i začinjeno, ali sam imala i hrpu nekakvih ostataka koji su mi se povlačili po frižideru. Umjesto da pribjegnem tome da naručium dostavu, što mi je bez dvojbe uvijek prvi instinkt, na brzinu sam smutila ovu prženu rižu. Jer za mene je pržena riža uvijek najbolji način za iskoristiti dosadne ostatke hrane.

SASTOJCI:

(Za 4 porcije / 9,57 kn po porciji / 38,26 kn za sve)

Za prženu rižu:

1 pileća prsa (20,00 kn)

½ žličice soli (0,01 kn)

2 žlice kukuruznog škroba (0,50 kn)

5 žlica suncokretovog ulja, podijeljene (0,25 kn)

2 velike mrkve (1,00 kn)

1 crvena paprika (1,50 kn)

3 češnja češnjaka (0,75 kn)

¼ male glavice kupusa (1,50 kn)

1 luk (0,75 kn)

2 šalice kuhane riže (1,50 kn)

Za teriyaki umak:

1/3 šalice soja sosa (2,50 kn)

½ šalice tople vode (–)

1 žlica kukuruznog škroba (0,25 kn)

2 žlice meda (2,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

Prstohvat kajenskog papra (0,25 kn)

Dodatno:

4 žlice drobljenih indijskih oraščića za posluživanje (5,00 kn)

PRIPREMA:

Narežite piletinu na kockice, posolite i ostavite da odstoji 20-tak minuta. U međuvremenu operite, očistite i tanko narežite svo povrće kako bi bilo spremno kada krenete kuhati, jer će sve ići jako brzo. Stavite wok na jaku vatru da se dobro ugrije. Piletinu pomiješajte sa kukuruznim škrobom.

U vrući wok dodajte 2 žlice ulja i pola piletine. Pržite uz miješanje nekoliko minuta, dok piletina ne bude hruskava i zlatna. Maknite meso iz woka i ponovite sa ostatkom piletine i nove 2 žlice ulja. Po potrebi prethodno otopite sve sedimente koji su se skupili u woku od prženja mesa, i to tako da dodate u wok mrvicu vode i nad vatrom špahtlom postružete sve što se za wok prilijepilo. Pustite da većina vode ispari prije nego što ćete takav umak, sa svim ukusnim mrvicama od pečenja sačuvati za kasnije.

Kada je svo meso gotovo i još ste jednom otopili sve mesne sedimente, dodajte preostalu žlicu ulja i postepeno ubacujte tanko narezane mrkvu, papriku, češnjak, kupus i luk, i to slijedeći ovaj redoslijed. Svaki puta minutu-dvije miješajte i pržite prije nego dodate novo povrće. Vratite piletinu u wok, dodajte kuhanu rižu te sve dobro promiješajte.

U zdjelici brzo pomiješajte sve sastojke za umak skupa sa umakom koji ste sačuvali od prženja mesa. Prelijte preko mješavine povrća, mesa i riže te sve dobro pomiješajte. Kuhajte par sekundi, samo dok se umak ne zgusne. Poslužite odmah posipano sa drobljenim indijskim oraščićima.

Chicken Teriyaki Fried Rice / Pržena riža s piletinom i teriyaki umakom