Kung Pao (Gong Bao) Chicken / Kung Pao (Gong Bao) piletina

First and foremost – I am no expert on Chinese cuisine and this dish is probably very far from being authentic. Furthermore, my only experiences with Chinese food are from various Chinese restaurants and takeout, which I understand are all heavily westernized to accommodate out palate. Nevertheless, I am a huge fan of this takeout dish and here’s my version. And I sincerely hope that no Chinese people are offended.

Also, this dish is pretty spicy, so tone down the amount of red pepper flakes if you’re not into that. You can definitely use fresh chili peppers if you have any on hand, but we didn’t have any and dried worked just fine.

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INGREDIENTS:

(Yields 4 servings / 1.13 EUR per serving / 4.53 EUR for all)

For the meat:

1 boneless, skinless chicken breast (2.00 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

1 tbsp soy sauce (0.07 EUR)

1 tbsp toasted sesame oil (0.13 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

For the stir-fry:

2 tbsp sunflower seed oil, divided (0.03 EUR)

6 garlic cloves (0.20 EUR)

Thumb-sized piece of ginger (0.13 EUR)

1 tsp red pepper flakes (0.07 EUR)

2 onions (0.20 EUR)

2 red bell peppers (0.80 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

½ cup peanuts (0.40 EUR)

For the sauce:

1 tbsp smooth peanut butter (0.13 EUR)

2 tbsp soy sauce (0.13 EUR)

2 tsp apple cider vinegar (0.01 EUR)

2 tsp brown sugar (0.01 EUR)

1 tsp corn starch (0.02 EUR)

1 tbsp toasted sesame oil (0.13 EUR)

¾ cups warm water (–)

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METHOD:

Cut the meat into cubes and toss it with salt, pepper, soy sauce, sesame and sunflower oil. Allow it to rest for at least 30 minutes, but best overnight. Prep your veggies before you start cooking – mince garlic and ginger and cube onion and bell peppers. Prepare the sauce by whisking together all of the ingredients until smooth.

Place a wok or a deep skillet on medium heat and allow to thoroughly warm up. Add in a bit of oil then fry the meat in two smaller batches for about five minutes until cooked through and slightly crispy.

Remove the chicken from pan and set it aside. Add in remaining oil, minced garlic and ginger and red pepper flakes. Cook for a minute or two while stirring constantly before adding in diced onions and peppers. Season with salt and pepper and cook until the veggies are slightly caramelized. Add in peanuts and return the meat back to your wok. Stir-fry for another minute or two, then pour the sauce over everything. Stir well and cook briefly until the sauce thickens up. Serve immediately over cooked rice.

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Prvo i osnovno – ja nisam nikakav stručnjak kada je u pitanju kineska kuhinja i ovo je jelo sigurno jako daleko od autentičnog. Osim toga, moja jedina iskustva kada je u pitanju kineska klopa su iz raznih lokalnih kineskih restorana i dostave, za koje mi je sve jasno da su jako pozapadnjačeni kako bi pasali našim okusnim pupoljcima. No neovisno o tome, veliki sam fan ovog popularnog jela i evo vam moja verzija. I također, nadam se da sa time ne vrijeđam Kineze.

Ujedno, imajte na umu kako je ovo jelo dosta ljuto, pa smanjite količinu čilija ako to nije vaša furka. Definitivno možete upotrijebiti i sviježi čili ako ga imate – mi ga nismo imali doma, a sušeni također super funkcionira.

SASTOJCI:

(Za 4 porcije / 8,49 kn po porciji / 33,97 kn za sve)

Za meso:

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

Dobar prstohvat soli (0,01 kn)

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

1 žlica soja sosa (0,50 kn)

1 žlica tostiranog sezamovog ulja (1,00 kn)

1 žlica suncokretovog ulja (0,10 kn)

Za wok:

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

6 češnjeva češnjaka (1,50 kn)

Komad đumbira veličine palca (1,00 kn)

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

2 luka (1,50 kn)

2 crvene paprike (6,00 kn)

Dobar prstohvat soli (0,01 kn)

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

½ šalice kikirikija (3,00 kn)

Za umak:

1 žlica glatkog kikiriki maslaca (1,00 kn)

2 žlice soja sosa (1,00 kn)

2 žličice jabučnog octa (0,10 kn)

2 žličice smeđeg šećera (0,10 kn)

1 žličica kukuruznog škroba (0,15 kn)

1 žlica tostiranog sezamovog ulja (1,00 kn)

¾ šalice tople vode (–)

PRIPREMA:

Meso narežite na kockice i pomiješajte sa solju, paprom, soja sosom te sezamovim i suncokretovim uljem. Pustite da odmara barem 30-tak minuta, ali najbolje preko noći. Prije početka kuhanja pripremite si svo povrće. Češnjak i đumbir naribajte, a luk i paprike narežite na kockice. Umak priredite tako da u zdjelici pomiješate sve sastojke da budu glatki.

Wok ili duboku tavu stavite na srednje jaku vatru i pustite da se dobro ugrije. Dodajte malo ulja, pa na njemu ispržite piletinu u dvije manje ture. Trebati će vam oko pet minuta za svaku rundu piletine da bude lijepo hrskava.

Maknite meso iz woka i stavite na stranu. Dodajte preostalo ulje, češnjak, đumbir i čili. Kuhajte minutu-dvije uz neprekidno miješanje da začini dobro zamiriše prije nego li u wok ubacite luk i papriku. Začinite solju i paprom, te pržite da se povrće blago karamelizira. Ubacite kikiriki te meso vratite u wok. Kuhajte još koju minutu te sve podlijte umakom. Dobro primiješajte i samo još kratko prokuhajte da vam se umak zgusne. Poslužite preko kuhane riže.

Kung Pao (Gong Bao) Chicken / Kung Pao (Gong Bao) piletina

Chicken and Purple Cabbage Noodles / Kineski rezanci s piletinom i crvenim zeljem

Oh hey, here’s another noodle recipe for you all to enjoy. We can never have too many of those floating around, right?

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INGREDIENTS:

(Yields 4 servings / 1.33 EUR per serving / 5.31 EUR for all)

For the chicken:

1 large boneless skinless chicken breast (2.00 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

1 tbsp soy sauce (0.07 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

For the stir-fry:

3 squares of Chinese noodles (1.60 EUR)

2 tbsp sunflower seed oil, divided (0.03 EUR)

1 large onion (0.10 EUR)

2 green peppers (0.80 EUR)

3 cups of shredded purple cabbage (0.20 EUR)

4 garlic cloves (0.13 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

Good pinch of salt (0.01 EUR)

2 tbsp soy sauce (0.13 EUR)

1 tsp toasted sesame oil (0.13 EUR)

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METHOD:

Cut the chicken into thin strips. Toss it with oil, soy sauce, salt and pepper and leave to rest in the fridge for at least 30 minutes, but best overnight. In the meantime, cook the noodles according to package instructions to al dente. Rinse under cold water to get rid of residual heat and stop the cooking process, then drain. Wash, peel and chop up all the veggies.

Place a wok or a deep skillet on medium high heat and allow to thoroughly warm up. Add in a bit of oil then fry up the chicken until crispy. It’s best to do this in two batches, so you don’t overcrowd the pan. Remove all the chicken from the wok and set aside. Add in the remaining oil and dump in the onions, peppers and cabbage. Cook for a few minutes to slightly caramelize before adding in minced garlic and Gochujang. Give a good stir and cook briefly. Dump in the noodles, chicken, soy sauce and sesame oil. Cook for about five minutes, until everything is thoroughly warmed up and the noodles at the bottom of the pan start crisping up slightly. Taste and adjust seasoning, then serve immediately.

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Hej haj, evo vam još jedan recept za nudlse koji možete isprobati. Takvih nikako ne možemo imati viška, zar ne?

SASTOJCI:

(Za 4 porcije / 9,93 kn po porciji / 39,71 kn za sve)

Za meso:

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

1 žlica suncokretovog ulja (0,10 kn)

1 žlica soja sosa (0,50 kn)

Dobar prstohvat soli (0,01 kn)

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

Za wok:

3 kocke kineskih rezanaca (12,00 kn)

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

1 veliki luk (0,75 kn kn)

2 zelene paprike (6,00 kn)

3 šalice ribanog ljubičastog kupusa (1,50 kn)

4 češnja češnjaka (1,00 kn)

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

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Piletinu narežite na tanke trakice. Pomiješajte sa uljem, soja sosom, soli i paprom, te ostavite u hladnjaku da se marinira minimalno pola sata, a najbolje preko noći. U međuvremenu skuhajte rezance prema uputama na pakiranju da budu al dente. Isperite ih dobro pod mlazom hladne vode da se prestanu kuhati od zaostale topline te ocijedite. Operite, ogulite i nasjeckajte svo povrće.

Wok ili duboku tavu stavite na srednje jaku vatru i pustite da se dobro ugrije. Dodajte malo ulja, pa na njemu ispržite piletinu dok ne bude hrskava. Za najbolje rezultate je najbolje to napraviti u dvije manje ture kako vam wok ne bi bio prenatrpan. Gotovu piletinu maknite iz woka i stavite na stranu. Dodajte u wok preostalo ulje, luk, paprike i kupus. Kuhajte oko pet minuta, da se povrće lagano karamelizira, pa onda ubacite sjeckani češnjak i Gochujang. Dobro promiješajte i još kratko kuhajte te dodajte tjesteninu, piletinu, soja sos i sezamovo ulje. Kuhajte jedno pet minuta da se sve dobro ugrije, a tjestenina na dnu woka blago zahrska. Kušajte i prilagodite začine, pa poslužite odmah.

Chicken and Purple Cabbage Noodles / Kineski rezanci s piletinom i crvenim zeljem

Chicken and Veggie Noodles / Kineski rezanci s piletinom i povrćem

I’m always, and I really mean always, down for some Chinese food. If there were no health and financial consequences, I would gladly agree to live on Chinese takeout until the end of time or the end of my days, whichever comes first. But reason dictates that some compromises have to be made, so I often replicate my favorite stir-fry and noodle recipes at home and try to keep them on a relatively healthier side. If you are a Chinese food fiend like me, definitely try out this recipe and you won’t be disappointed.

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INGREDIENTS:

(Yields 4 servings / 1.31 EUR per serving / 5.23 EUR for all)

For the chicken:

1 large boneless skinless chicken breast (2.00 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

1 tbsp soy sauce (0.07 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

For the stir-fry:

3 squares of Chinese noodles (1.60 EUR)

2 tbsp sunflower seed oil, divided (0.03 EUR)

2 onions (0.20 EUR)

2 red peppers (0.80 EUR)

3 garlic cloves (0.10 EUR)

1 tsp Gochujang – Korean chili paste (0.13 EUR)

2 tbsp soy sauce (0.13 EUR)

1 tsp toasted sesame oil (0.13 EUR)

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METHOD:

Cut the chicken into thin strips. Toss it with oil, soy sauce, salt and pepper and leave to rest in the fridge for at least 30 minutes, but best overnight. In the meantime, cook the noodles according to package instructions to al dente. Rinse under cold water to get rid of residual heat and stop the cooking process, then drain. Wash, peel and chop up all the veggies.

Place a wok or a deep skillet on medium high heat and allow to thoroughly warm up. Add in a bit of oil, then fry the chicken until crispy. It’s best to do this in two batches, so you don’t overcrowd the pan. Remove all the chicken from the wok and set aside. Add in the remaining oil and dump in the onions and peppers. Cook for a few minutes to slightly caramelize before adding in minced garlic and Gochujang. Give a good stir and cook briefly. Dump in the noodles, chicken, soy sauce and sesame oil. Cook for about five minutes, until everything is thoroughly warmed up and the noodles at the bottom of the pan start crisping up slightly. Serve immediately.

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Ja sam uvijek, ali baš ono, uvijek, raspoložena za kinesku hranu. Da to nema nikakvih zdravstvenih i financijskih posljedica, krkala bi klopu sa kineske dostave dok svemir ne implodira ili dok ja ne otegnem, štogod već došlo prije. Ali razum ipak nalaže neke kompromise pa sam se naučila da svoje najdraže recepte izrepliciram doma u nekoj malo zdravijoj varijanti. Ako ste ludi za kineskom hranom koliko i ja, definitivno isprobajte ovaj recept jer se nećete razočarati.

SASTOJCI:

(Za 4 porcije / 9,80 kn po porciji / 39,21 kn za sve)

Za meso:

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

1 žlica suncokretovog ulja (0,10 kn)

1 žlica soja sosa (0,50 kn)

Dobar prstohvat soli (0,01 kn)

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

Za wok:

3 kocke kineskih rezanaca (12,00 kn)

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

2 luka (1,50 kn)

2 crvene paprike (6,00 kn)

3 češnja češnjaka (0,75 kn)

1 žlica Gochujanga – korejske čili paste (1,00 kn)

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Piletinu narežite na tanke trakice. Pomiješajte sa uljem, soja sosom, soli i paprom, te ostavite u hladnjaku da se marinira minimalno pola sata, a najbolje preko noći. U međuvremenu skuhajte rezance prema uputama na pakiranju da budu al dente. Isperite ih dobro pod mlazom hladne vode da se prestanu kuhati od zaostale topline te ocijedite. Operite, ogulite i nasjeckajte svo povrće.

Wok ili duboku tavu stavite na srednje jaku vatru i pustite da se dobro ugrije. Dodajte malo ulja, pa na njemu ispržite piletinu dok ne bude hrskava. Za najbolje rezultate je najbolje to napraviti u dvije manje ture kako vam wok ne bi bio prenatrpan. Gotovu piletinu maknite iz woka i stavite na stranu. Dodajte u wok preostalo ulje, luk i paprike. Kuhajte oko pet minuta, da se povrće lagano karamelizira, pa onda ubacite sjeckani češnjak i Gochujang. Dobro promiješajte i još kratko kuhajte te dodajte tjesteninu, piletinu, soja sos i sezamovo ulje. Kuhajte jedno pet minuta da se sve dobro ugrije, a tjestenina na dnu woka blago zahrska. Poslužite odmah.

Chicken and Veggie Noodles / Kineski rezanci s piletinom i povrćem

Chicken and Garlic Green Bean Stir-Fry / Piletina i mahune sa češnjakom iz woka

This stir fry-is super quick and easy to make and hence an excellent option to keep in your arsenal for busy weeknight days. It also reheats great, so you can whip up some extra for meal prep. In this recipe I used pork lard for frying, but feel free to substitute this with neutral oil of your choice.

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INGREDIENTS:

(Yields 4 servings / 0.94 EUR per serving / 3.76 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 tbsp pork lard (0.01 EUR)

1 tbsp corn starch (0.01 EUR)

For the stir-fry:

1 tsp pork lard (0.01 EUR)

4 garlic cloves, minced (0.13 EUR)

500 grams frozen green beans (1.00 EUR)

Pinch of red pepper flakes (0.02 EUR)

2 tbsp soy sauce (0.13 EUR)

1 tsp toasted sesame oil (0.07 EUR)

Optional for serving:

2 tbsp Sriracha (0.27 EUR)

2 tbsp sesame seeds (0.07 EUR)

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METHOD:

Wash and pat dry the meat, then cut it into small cubes and toss together with salt and pepper. Place a wok on medium-high heat and fry the meat in a bit of pork lard until crispy. I suggest you fry the meat in two or three small batches to ensure the maximum crispiness. Towards the end of frying, sprinkle the meat with corn starch and cook for additional minute or two. Remove all the meat from wok and set aside.

Add a bit more lard to the same wok and throw in minced garlic, green beans and red pepper flakes. Cover your wok with a lid and cook for about five minutes, until the green beans are cooked through, while stirring occasionally. Return the meat to the wok, add in soy sauce and sesame oil, give a good stir and cook for additional minute or two.

Serve immediately over a bed of cooked rice, drizzled with Sriracha and sprinkled with sesame seeds.

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Ovo jelo iz woka je jako brzo i jednostavno za pripremiti pa je stoga super za imati u arsenalu kada vam treba nešto za užurbani tjedan. Također se i dobro podgrijava pa je dobra opcija i za prirediti unaprijed. Ja sam u ovom receptu upotrijebila svinjsku mast za prženje, ali vi ju slobodno zamijenite sa nekim neutralnim uljem po vašem izboru.

SASTOJCI:

(Za 4 porcije / 7,05 kn po porciji / 28,21 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 žlica svinjske masti (0,10 kn)

1 žlica kukuruznog škroba (0,10 kn)

Za wok:

1 žlica svinjske masti (0,10 kn)

4 češnja češnjaka, sjeckana (1,00 kn)

500 g smrznutih zelenih mahuna (7,50 kn)

Prstohvat sušenog čilija u pahuljicama (0,15 kn)

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

Po izboru za posluživanje:

2 žlice Srirache (2,00 kn)

2 žlice sezama (0,50 kn)

PRIPREMA:

Operite i kuhinjskim ručnikom posušite meso. Narežite ga na kockice, pa začinite sa solju i paprom. Duboku tavu ili wok stavite na srednje jaku vatru, pa na svinjskoj masti ispržite meso dok ne bude hrskavo. Moja je sugestija da meso pržite u dvije ili tri manje ture radi maksimalne hrskavoće. Prema kraju prženja posipajte meso sa kukuruznim škrobom i pržite još dodatnu minutu-dvije. Svo meso maknite iz woka i držite sa strane.

U isti wok dodajte još malo masti i ubacite unutra sjeckani češnjak, mahune i čili. Poklopite wok i kuhajte oko pet minuta dok mahune ne omekšaju. Prema potrebi koji puta promiješajte. Meso vratite u wok, dodajte soja sos i sezamovo ulje, te dobro promiješajte. Kuhajte još koju minutu.

Poslužite odmah preko kuhane riže, pokapano Srirachom i posipano sezamom.

Chicken and Garlic Green Bean Stir-Fry / Piletina i mahune sa češnjakom iz woka

Spicy Crispy Chicken Stir-Fry / Pikantna hrskava piletina iz woka

This dish is so delicious but it’s not for those of the faint heart, as it’s loaded with strong aromatics like chili and garlic. Of course, feel free to adjust the spices to your liking, but if you are into spicy foods, stick to this recipe and you won’t be disappointed.

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INGREDIENTS:

(Yields 4 servings / 1.02 EUR per serving / 4.07 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)

3 tsp corn starch (0.04 EUR)

2 tbsp sunflower seed oil (0.03 EUR)

For the stir-fry:

2 tbsp sunflower seed oil (0.03 EUR)

5-6 shiitake mushrooms (0.40 EUR)

2 onions (0.20 EUR)

3 bell peppers (0.60 EUR)

6 garlic cloves (0.20 EUR)

1 large chili pepper (0.20 EUR)

2 tbsp ketchup (0.13 EUR)

2 tbsp soy sauce (0.13 EUR)

1 tsp toasted sesame oil (0.07 EUR)

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METHOD:

Wash and pat dry the meat, then cut it into small cubes and toss together with salt, pepper and corn starch. Wash, peel and chop up the veggies and mushrooms. I’ve kept the seeds in the chili pepper for the extra kick, but feel free to discard those if it seems like too much.

Place a wok on medium heat and fry the meat in a bit of oil until crispy. I suggest you fry the meat in two or three small batches to ensure the maximum crispiness. Remove all the meat from wok and set aside.

Add a bit more oil to the same wok and throw in the mushrooms, Stir fry them for a minute or two, then add in onions. Cook those down as well, then add in the bell pepper, garlic and chili pepper. Cook for a few minutes until the veggies are slightly charred. Add in ketchup, soy sauce and sesame oil. Give a good stir and return the meat to the wok. Stir to warm up and coat with sauce. Serve immediately over a bed of cooked rice.

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Ovo jelo je prefino, ali definitivno nije za ljude koji nisu ljubitelji pikantnog, pošto je krcato snažnim aromama čilija i češnjaka. Naravno, vi začine svakako možete prilagoditi vlastitom ukusu, ali ako vam jače začinjena jela pašu, ovim se receptom nećete razočarati.

SASTOJCI:

(Za 4 porcije / 7,62 kn po porciji / 30,46 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)

3 žlice kukuruznog škroba (0,30 kn)

2 žlice suncokretovog ulja (0,20 kn)

Za wok:

2 žlice suncokretovog ulja (0,20 kn)

5-6 gljiva shiitaka (3,00 kn)

2 luka (1,50 kn)

3 paprike babure (4,50 kn)

6 češnjeva češnjaka (1,50 kn)

1 velika čili papričica (1,50 kn)

2 žlice kečapa (1,00 kn)

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

PRIPREMA:

Operite i kuhinjskim ručnikom posušite meso. Narežite ga na kockice, pa pomiješajte sa solju, paprom i kukuruznim škrobom. Operite, ogulite i nasjeckajte svo povrće i gljive. Ja sam narezala čili skupa sa sjemenkama, ali vi slobodno izbacite sjemenke za manje ljutine.

Duboku tavu ili wok stavite na jaku vatru i pustite da se dobro ugriju. Popržite meso na ulju dok ne bude hrskavo. Moj je prijedlog da meso pržite u više manjih ture jer ćete tako osigurati maksimalnu hrskavoću. Gotovo meso maknite iz woka i držite sa strane.

U isti wok dodajte još malo ulja pa ubacite gljive i pržite minutu-dvije, pa dodajte i luk. Sve kratko kuhajte prije nego ubacite papriku, češnjak i čili. Pustite sve koju minutu da se povrće blago karamelizira. Dodajte kečap, soja sos i sezamovo ulje. Dobro sve promiješajte i vratite u wok meso. Promiješajte kratko da se meso ponovo ugrije i obloži umakom, te odmah poslužite preko kuhane riže.

Spicy Crispy Chicken Stir-Fry / Pikantna hrskava piletina iz woka

Black Wings in Miso with Veggie Stir-Fry / Crna pileća krilca u miso marinadi sa povrćem iz woka

These wings are really easy to make and are a perfect solution for a busy weekday nights. We had a pair of enormous chicken wings at home so one of those was enough per serving, as we had them with plenty of veggies on the side. Feel free to adjust the measures to your own liking, though.

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INGREDIENTS:

(Yields 2 servings / 1.69 EUR per serving / 3.38 EUR for all)

For the chicken:

2 large chicken wings (1.33 EUR)

1 tbsp miso paste (0.27 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

1-2 tsp water (–)

For the veggies:

2 tbsp sunflower seed oil (0.03 EUR)

½ of medium sized cauliflower head (0.66 EUR)

1 carrot (0.10 EUR)

4 garlic cloves (0.13 EUR)

1 onion (0.10 EUR)

½ of medium sized kale head (0.33 EUR)

2 tbsp soy sauce (0.27 EUR)

1 tsp sugar (0.01 EUR)

1 tsp toasted sesame oil (0.07 EUR)

1 tsp corn starch (0.01 EUR)

4 tbsp warm water (–)

1 tbsp sesame seeds (0.03 EUR)

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METHOD:

The evening before wash and pat dry the chicken wings. Whisk together miso paste, salt, red pepper flakes, oil and water, then thoroughly rub the marinade into the wings. Allow the wings to sit in your fridge until the next day, so that the flavors can soak into the meat.

The next day preheat the oven to 200°C. Line a baking tray with parchment paper, drain the wings off excess marinade and spread on prepared baking tray. Bake for 30-40 minutes, until charred and crispy to your liking (newsflash – we like our meat on the carbonized side! :D).

While the wings are roasting, prepare the veggies. Wash, peel and chop everything up. Place a deep skillet or a wok on high heat to properly warm up. Add in a bit of oil and cauliflower chunks, then cook for about five minutes, until cauliflower is crispy on all sides. Add in carrot, garlic and onion, then stir-fry those for a few minutes before adding in chopped kale. Give a good stir and cover your pan with a lid and leave it alone for a few minutes so the kale wilts down.

In a small bowl, whisk together soy sauce, sugar, sesame oil, corn starch and water. Pour the sauce over veggies and give a good stir. Cook briefly so the sauce thickens and remove from heat. Sprinkle the veggies with sesame seeds and serve along the roasted wings.

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Ova krilca su jako jednostavna za prirediti i savršeno su rješenje kada preko tjedna želite nešto na brzinu smutiti nakon posla. Mi smo doma imali par enormnih pilećih krilca, pa nam je po jedno krilce bilo dovoljno za porciju, posebno zato što smo kao prilog imali gomilu povrća. Naravno, vi si niže količine svakako prilagodite vlastitom ukusu.

SASTOJCI:

(Za 2 porcije / 12,64 kn po porciji / 25,28 kn za sve)

Za meso:

2 velika pileća krilca (10,00 kn)

1 žlica miso paste (2,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat sušenog chilija u pahuljicama (0,15 kn)

1 žlica suncokretovog ulja (0,10 kn)

1-2 žličice vode (–)

Za povrće:

2 žlice suncokretovog ulja (0,20 kn)

½ srednje glavica cvjetače (5,00 kn)

1 mrkva (0,75 kn)

4 češnja češnjaka (1,00 kn)

1 luk (0,75 kn)

½ srednje glavica kelja (2,50 kn)

2 žlice soja sosa (2,00 kn)

1 žličica šećera (0,02 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

1 žličica kukuruznog škroba (0,05 kn)

4 žlice tople vode (–)

1 žlica sezama (0,25 kn)

PRIPREMA:

Večer prije operite i kuhinjskim ručnikom dobro posušite krilca. Razmutite u glatku pastu miso pastu, sol, čili, ulje i vodu, pa tu marinadu dobro utrljajte u meso. Ostavite krilca da odstoje preko noći u hladnjaku kako bi upila sve arome iz marinade.

Sljedeći dan zagrijte pećnicu na 200°C. Protvan obložite papirom za pečenje, krilca ocijedite od suvišne marinade, te ih raširite po protvanu. Pecite 30-40 minuta, dok krilca ne budu zapečena i hrskava prema vašem ukusu (kao što i sami vidite, nama je meso super ako je skoro pa karbonizirano! :D).

Dok se krilca peku, priredite povrće. Operite, ogulite i sve nasjeckajte. Duboku tavu ili wok stavite na jaku vatru da se dobro zagrije. Dodajte malo ulja i komade cvjetače, pa pržite oko pet minuta dok se cvjetača ne zahrska sa svih strana. Dodajte mrkvu, češnjak i luk, pa i njih pržite nekoliko minuta prije nego dodate kelj. Sve dobro promiješajte i poklopite wok, te ostavite tako nekoliko minuta da kelj povene.

U maloj zdjelici pomiješajte soja sos, šećer, sezamovo ulje, kukuruzni škrob i vodu. Umak prelijte preko povrća i promiješajte. Kratko prokuhajte, samo koliko treba da se umak zgusne i maknite s vatre. Povrće posipajte sezamom i poslužite sa pečenim krilcima.

Black Wings in Miso with Veggie Stir-Fry / Crna pileća krilca u miso marinadi sa povrćem iz woka

Chicken and Mushroom Pie/ Pita sa piletinom i gljivama

I’ve always been intimidated by homemade pie crusts as I really don’t understand the whole butter ordeal. I mean, yeah, I see the science behind it, but copious amounts of butter required and fussiness of a dough making process seem a bit excessive. So I simply concluded that pies aren’t worth it.

But then I started thinking, what if I used heavy cream instead of butter? The cream is also quite rich with fats, but of course still lighter than butter. Plus, it’s a wet ingredient, which makes the dough making process far easier. And then I tried it. And a glorious, flakey, delicious pie happened.

Admittedly, this pie does take some work. But you can divide it all up between two or even three days, to make the whole process less daunting. And trust me when I say this, this pie is magnificent and absolutely worth the labor.

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INGREDIENTS:

(Yields 1 pie / 6.15 EUR)

For the pie crust:

2 cups all-purpose flour (0.13 EUR)

½ tsp salt (0.01 EUR)

1 cup heavy cream (1.00 EUR)

1-2 tbsp water (–)

For the meat:

1 boneless, skinless chicken breast (2.00 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

2 tsp sweet Hungarian paprika (0.07 EUR)

2 tbsp sunflower seed oil (0.03 EUR)

For the sauce:

1 tsp sunflower seed oil (0.01 EUR)

1 onion (0.10 EUR)

1 tbsp butter (0.13 EUR)

250 grams oyster mushrooms (1.33 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.02 EUR)

½ cup white wine (0.47 EUR)

1 cup crème fraiche (0.67 EUR)

2 tbsp fresh chopped parsley (0.13 EUR)

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METHOD:

Make the pie dough by whisking together flour and salt. Add in heavy cream, then stir to combine. Knead the dough lightly, until you are able to shape it into a disc. If needed, add a tiny bit of water, a tablespoon at the time. Be sure not to overwork your dough, as you don’t want the gluten to go crazy, since that will make the dough chewy and not flakey. A patchy dough is perfect. Once the dough comes together, divide it into two. Shape each half into a disc, wrap individually in cling foil and refrigerate for at least half an hour, but up to three days in advance.

Prepare your chicken by cutting it into small chunks. Toss together with salt, black pepper and paprika. Refrigerate for at least half an hour, but also up to two days in advance. The more the chicken sits in this marinade, the more flavor it will soak up.

Place a non-stick skillet on medium high heat and cook the chicken with a bit of oil until slightly crispy. I find that it’s better to do it in two batches, as this ensures more crispiness and even cooking. While your chicken is cooking, finely dice the onion and chop up oyster mushrooms into small pieces.

Remove all the chicken from the pan and set aside. To the same pan, add a tablespoon of oil and sauté the onion until softened and translucent. Add in the butter, mushrooms, salt and pepper. Stir and cook until the mushrooms reduce in size, for about 5 minutes, before adding in white wine. Simmer for another 2-3 minutes, until alcohol evaporates from the wine. Return the chicken to the pan, remove from heat and stir in crème fraiche and parsley.

Preheat the oven to 180°C. Roll out your pie dough into two thin sheets. Place one sheet into a bottom of a pie tin and prick it with fork. Add in the prepared chicken and mushroom filling, even out with a spatula, then cover with another sheet of dough. Be sure to cut a few holes in the top crust as well, so that steam can escape while the pie is cooking. Cut the excess dough, then tightly wrap the top and bottom pie edges together. You can give your pie a light brushing for better crisp and color – you can use egg, oil, butter or crème fraiche for this (I used a bit of crème fraiche).

Bake the pie between 1 hour and 1 hour and 10 minutes, until crispy and golden brown on top. If your top crust is browning a bit too quickly, just lower the pie to the bottom third of the oven. Allow the pie to rest for about 10 to 15 minutes before slicing and serving. This pie also reheats great, so you can enjoy it for several days.

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Domaće tijesto za pitu mi se uvijek činilo kao nešto strašno i komplicirano jer mi cijela ta procedura oko maslaca nikada nije bila baš najjasnija. Da, shvaćam znanost iza svega, ali enormne količine maslaca i cijela prtljancija oko miješanja tijesta su mi bili previše. Tako da sam jednostavno zaključila da pite nisu za mene.

Ali onda mi je palo na pamet da bi maslac mogla zamijeniti slatkim vrhnjem. I slatko vrhnje je samo po sebi dosta masno, ali je ipak laganije od maslaca. Osim toga, radi se o mokrom sastojku, pa će odmah i tijesto biti jednostavnije za napraviti. Kada sam to isprobala oduševila sam se, a pita mi je ispala savršena, hrskava i ukusna.

Priznajem, oko ove pite ima dosta posla, ali se sve može podijeliti kroz dva ili čak tri dana, pa je onda sve to manje zastrašujuće. A vjerujte mi kada vam kažem da je ova pita tako fina da se sav trud apsolutno isplati.

SASTOJCI:

(Za 1 pitu / 45,98 kn)

Za tijesto:

2 šalice glatkog brašna (1,00 kn)

½ žličice soli (0,01 kn)

1 šalica slatkog vrhnja (7,50 kn)

1-2 žlice vode (–)

Za meso:

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

½ žličice soli (0,01 kn)

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

2 žličice slatke paprike (0,50 kn)

2 žlice suncokretovog ulja (0,20 kn)

Za umak:

1 žlica suncokretovog ulja (0,10 kn)

1 luk (0,75 kn)

1 žlica maslaca (1,00 kn)

250 g bukovača (10,00 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,15 kn)

½ šalice bijelog vina (3,50 kn)

1 šalica milerama (5,00 kn)

2 žlice svježeg sjeckanog peršina (1,00 kn)

PRIPREMA:

Tijesto za pitu pripremite tako da skupa pomiješate brašno i sol. Dodajte slatko vrhnje, pa miješajte da se sjedini. Kratko promijesite tijesto, tek toliko koliko treba da ga formirate u disk. Po potrebi dodajte mrvicu vode, žlicu po žlicu. Pazite da ne mijestite tijesto previše jer ne želite previše razraditi gluten da tijesto ne bude žilavo umjesto hrskavo. Ako vam je tijesto prošarano flekama, to je savršeno. Tijesto podijelite na dva dijela, svaki spljoštite u disk, te ga čvrsto umotajte u prijanjajuću foliju. Stavite u hladnjak na barem pola sata, ali i do 3 dana unaprijed.

Piletinu narežite na male komadiće i pomiješajte sa solju, paprom i paprikom. Stavite u hladnjak na barem dva sata, ali i do dva dana. Što meso duže bude stajalo u marinadi, to će biti ukusnije.

Neprijanjajuću tavu stavite na srednju vatru i popecite piletinu na malo ulja dok ne bude hrskava. Meni je bolje meso ispeći u dvije ture, kako bi se sve lijepo zahsrskalo. Dok se piletina peče nasjeckajte luk na kockice i gljive narežite na komadiće.

Svu piletinu maknite iz tave i stavite na stranu. U istu tavu dodajte žlicu ulja pa prodinstajte luk dok ne bude staklast i ne omekša. Dodajte maslac, gljive, sol i papar. Promiješajte i kuhajte dok se volumen gljiva ne smanji, oko 5 minuta, pa onda ulijte vino. Krčkajte jedno 2-3 minute da alkohol ispari. Vratite u tavu piletinu, maknite tavu s vatre, te u sve umiješajte mileram.

Zagrijte pećnicu na 180°C. Tijesto za pitu razvaljajte u dvije tanke plahte. Jedan komad tijesta utisnite u kalup za pitu te ga izbockajte vilicom. Dodajte pripremljeni nadjev od piletine i gljiva, poravnajte špatulom, pa poklopite drugom plahtom tijesta. Obavezno napravite par rupa na gornjoj plahti, kako bi para od kuhanja mogla izaći van. Višak tijesta koji visi preko rubova odrežite, a rubove čvrsto spojite i zamotajte. Pitu još možete premazati kako bi bila ljepše boje kada se ispeče, a za to možete upotrijebiti jaje, ulje, maslac ili mileram (ja sam upotrijebila malo milerama).

Pitu pecite između 1 sat i 1 sat i 10 minuta, dok ne bude hrskava i zlatno smeđa. Ako vam pita sa gornje strane prenaglo tamni dok se peče, spustite ju na donju trećinu pećnice. Pustite pitu da 10 do 15 minuta odmori prije nego ju narežete i poslužite. Ova pita se također i super podrgijava, tako da u njoj možete uživati i nekoliko dana.

Chicken and Mushroom Pie/ Pita sa piletinom i gljivama