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

Hot and Sour Soup with Dumplings (vegan) / Kiselo-ljuta juha sa valjušcima (veganska)

A whole while back I bought some gyoza dumplings from Lidl which were in all honesty not that great. I mean, they could pass, but I wasn’t all that thrilled with the prospect of eating them and so they remained lingering in my freezer for a few months. I finally got the idea to make a hot and sour soup and to dump those dumplings in there and boy, was that a good idea. This soup turned out fantastic and now I’m kinda sorry that we don’t have any more of those sad dumplings.

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INGREDIENTS:

(Yields 6 servings / 1.11 EUR per serving / 6.68 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

2 large carrots (0.20 EUR)

2 parsley roots with leaves (0.40 EUR)

1 kohlrabi with leaves (0.40 EUR)

3 tbsp all-purpose flour (0.02 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

1 tsp dried garlic (0.07 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

8 cups veggie broth (0.53 EUR)

2 tbsp tomato paste (0.27 EUR)

1 block of smoked tofu (1.00 EUR)

8 shiitake mushrooms (0.53 EUR)

3 tbsp soy sauce (0.20 EUR)

400 grams frozen vegan dumplings of your choice (2.67 EUR)

1 tsp toasted sesame oil (0.13 EUR)

2 tbsp apple cyder vinegar (0.03 EUR)

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METHOD:

Wash, peel and dice up all the veggies and tofu. Keep the kohlrabi and parsley leaves separated. Place a deep pot on high heat and add in the oil, onion, carrots, parsley roots and kohlrabi (not the leaves!). Stir and cook for about 10 minutes, until slightly caramelized. Add in flour, Gochujang, garlic, salt and pepper and give a good stir, so that all the veggies are coated in flour and spices. Gradually add in veggie broth and keep stirring to dissolve the flour. Then add in the tomato paste, smoked tofu, mushrooms and soy sauce. Bring to a rolling boil, reduce heat and simmer with a lid cracked open for about ten minutes.

Add in the frozen dumplings and reserved parsley and kohlrabi leaves, then cook until the dumplings are done (mine took about 10 minutes, but check the package instructions). Remove from heat, stir in sesame oil and vinegar, then taste to adjust the seasoning. Serve warm.

This soup also reheats really well, so it’s a great meal prep option too.

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Ima već sto godina da smo u Lidlu kupili te neke gyoza dumplingse koji nam iskreno i nisu bili baš nešto prefini. Mislim, ono, dali su se pojesti, ali ne baš sa nekim posebnim guštom. S obzirom na to, tako su oni stajali u frizeru nekoliko mjeseci. I onda mi je napokon sinulo da sa njima napravim kiselo-ljutu juhu, a to je bome ispala jedna od boljih ideja. Juha je bila baš jako ukusna, pa mi je sve nekako i žao da sada nemamo više tih otužnih dumplingsa.

SASTOJCI:

(Za 6 porcija / 8,33 kn po porciji / 49,96 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

2 velike mrkve (1,50 kn)

2 korjena peršina sa lišćem (3,00 kn)

1 korabica sa lišćem (3,00 kn)

3 žlice glatkog brašna (0,15 kn)

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

1 žličica sušenog češnjaka u prahu (0,50 kn)

Dobar prstohvat soli (0,01 kn)

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

8 šalica povrtnog temeljca (4,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

1 dimljeni tofu (7,50 kn)

8 gljiva shiitaka (4,00 kn)

3 žlice soja sosa (1,50 kn)

400 g smrznutih veganskih dumplingsa (valjušaka) po izboru (20,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

2 žlice jabučnog octa (0,20 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće i tofu. Lišće peršina i korabice držite sa strane. Duboki lonac stavite na jaku vatru pa dodajte ulje, luk, mrkvu, korijen peršina i korabicu (bez lišća!). Promiješajte i kuhajte desetak minuta da se sve blago karamelizira. Dodajte brašno, Gochujang, češnjak, sol i papar, te dobro promiješajte da se svo povrće obloži brašnom i začinima. Postepeno ulijevajte temeljac uz stalno miješanje kako bi ste otopili brašno. Onda dodajte još i koncentrat rajčice, dimljeni tofu, gljive i soja sos. Pustite da zavrije, smanjite vatru i krčkajte sa odškrinutim poklopcem desetak minuta.

Ubacite smrznute dumplingse i lišće peršina i korabice koje ste sačuvali, pa kuhajte dok dumplingsi ne budu gotovi (mojima je trebalo jedno 10 minuta, ali provjerite upute na pakiranju). Maknite juhu sa vatre, umiješajte sezamovo ulje i ocat te kušajte i prilagodite začine. Poslužite toplo.

Ova se juhica odlično podgrijava, tako da je ujedno odlična opcija i za pripremiti unaprijed.

Hot and Sour Soup with Dumplings (vegan) / Kiselo-ljuta juha sa valjušcima (veganska)

Beef, Mushroom and Red Pepper Stir-Fry / Junetina s gljivama i crvenom paprikom iz woka

I’ve realized that I haven’t made anything stir-fried in a while and I guess the main reason is that I usually crave those quick dishes in warmer months. However, I’ve felt the insane Chinese food craving the other day and decided to whip this up from various odds and ends.

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INGREDIENTS:

(Yields 4 servings / 1.21 per serving / 4.84 EUR for all)

For the meat:

300 grams of lean beef (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 tsp sesame oil (0.13 EUR)

For the stir-fry:

2 tbsp sunflower seed oil, divided (0.03 EUR)

200 grams oyster mushrooms (1.00 EUR)

1 onion (0.10 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)

3 garlic cloves (0.10 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

1 tbsp soy sauce (0.07 EUR)

1 tsp toasted sesame oil (0.13 EUR)

1 tsp corn starch (0.01 EUR)

¼ cup water (–)

Additional for serving:

4 tbsp sesame seeds (0.27 EUR)

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METHOD:

Cut the meat into thin strips. Toss it with salt, pepper, soy sauce and sesame oil then let it rest at room temperature for 20-30 minutes. While you are waiting for the meat to marinade, wash, peel and slice up all the veggies and mushrooms.

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 for a few minutes until cooked through. Remove all the beef from the pan and set it aside. Add in the remaining oil and dump in the mushrooms. Cook the mushrooms for a few minutes to slightly caramelize before adding in the onion and peppers. Season with salt and pepper, give a good stir and cook for a few minutes before adding in minced garlic and Gochujang. Return the meat to the wok to thoroughly warm up then season everything with soy sauce and sesame oil. Finally, dissolve corn starch in water, pour in and stir to combine. As soon as the sauce thickens, remove from heat and serve sprinkled with sesame seeds over a bed of cooked rice.

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Shvatila sam da odavno nisam smutila ništa u woku, a nekako je glavni razlog tome činjenica da mi se takva brza papica uglavnom jede u toplijim mjesecima, dok sam po zimi nekako više raspoložena za jela na žlicu. Međutim, osjetila sam onaj neodoljivi zov kineske hrane pa sam na brzinu pripremila nešto od raznoraznih ostataka.

SASTOJCI:

(Za 4 porcije / 9,02 kn po porciji / 36,07 kn za sve)

Za meso:

300 g krte junetine (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 žličica tostiranog sezamovog ulja (1,00 kn)

Za wok:

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

200 g bukovača (7,50 kn)

1 luk (0,75 kn)

2 crvene paprike (6,00 kn)

Dobar prstohvat soli (0,01 kn)

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

3 češnja češnjaka (0,75 kn)

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

1 žlica soja sosa (0,50 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

1 žličica kukuruznog škroba (0,05 kn)

¼ šalice vode (–)

Dodatno za posluživanje:

4 žlice sezama (2,00 kn)

PRIPREMA:

Junetinu narežite na tanke trakice te ju pomiješajte sa solju, paprom, soja sosom i sezamovim uljem. Ostavite meso da se marinira na sobnoj temperaturi 20-30 minuta. U međuvremenu dok čekate operite, ogulite i nasjeckajte svo povrće i gljive.

Wok ili duboku tavu stavite na srednje jaku vatru i pustite da se dobro ugrije. Dodajte malo ulja, pa na njemu ispržite junetinu. Meso maknite iz woka i stavite na stranu. Dodajte u wok preostalo ulje i gljive. Kuhajte par minuta da se gljive blago karameliziraju prije nego dodate luk i paprike. Začinite solju i paprom, dobro promiješajte i kuhajte par minuta pa dodajte i češnjak i Gochujang. Meso vratite u wok da se dobro ugrije, te sve začinite soja sosom i sezamovim uljem. Za kraj rastopite kukuruzni škrob u vodi, time zalijte meso i povrće, te promiješajte. Čim se umak zgusne maknite sve s vatre i poslužite posipano sezamom uz kuhanu rižu.

Beef, Mushroom and Red Pepper Stir-Fry / Junetina s gljivama i crvenom paprikom iz woka

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

Quick Spicy Noodles (vegan) / Brzi pikantni kineski rezanci (veganski)

You’re craving Chinese takeout and you want it now? No problem! This dish comes together even quicker than it would take the delivery to arrive and it’s actually quite healthy. But at the same time so, so yum! With only a few pantry staples, you’ll be whipping these noodles up in no time.

Just a little heads up, though. This recipe calls for mushroom powder, which are basically dried mushrooms ground into a fine powder in your food processor. I’ve already written about its magic in this recipe here, so be sure to check it out if you’re curious about more mushroom powder recipes.

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INGREDIENTS:

(Yields 2 generous servings / 1.61 EUR per serving / 3.22 EUR for all)

3 squares of Chinese noodles (1.60 EUR)

2 tbsp sunflower seed oil (0.03 EUR)

1 onion (0.10 EUR)

1 red pepper (0.40 EUR)

3 garlic cloves (0.10 EUR)

1 tsp Gochujang – Korean chili paste (0.13 EUR)

2 cups shredded cabbage (0.20 EUR)

3 tbsp shiitake powder (0.40 EUR)

½ cup water (–)

2 tbsp soy sauce (0.13 EUR)

1 tsp toasted sesame oil (0.13 EUR)

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METHOD:

Wash, peel and chop up all the veggies. Cook the noodles according to the package instructions to al dente, rinse under cold water and set aside. Add the oil to a wok on high heat and throw in chopped onion and pepper. Cook for a few minutes until softened then add in garlic and Gochujang. Stir well and allow the spices to warm up before adding in cabbage, mushroom powder, water, noodles and soy sauce. Bring to a simmer then cook for a few minutes, until all of the liquid evaporates and the noodles finish cooking. Turn off heat and stir in sesame oil. Serve immediately.

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Ako vam se jede neka kineska dostava i to baš sad sad, nema uopće problema. Ovo jelo ćete sami prirediti i brže nego vam dostavljač uspije pozvoniti na vrata, a još je uz to i prilično zdravo. I ne samo to, nego i jaaaako fino. Uz samo par sastojaka iz špajze, ove ćete nudlse zgotoviti za čas.

Samo još mala napomena. U ovom receptu ima i praška od gljiva, a to su samo sušene gljive samljevene u fini prah u vašem multipraktiku. O tom sam čarobnom sastojku već pisala u ranijem receptu ovdje, pa definitivno i njega čekirajte ako želite još neke ideje za prašak od gljiva.

SASTOJCI:

(Za 2 izdašne porcije / 12,10 kn po porciji / 24,20 kn za sve)

3 kocke kineskih rezanaca (12,00 kn)

2 žlice suncokretovog ulja (0,20 kn)

1 luk (0,75 kn)

1 crvena paprika (3,00 kn)

3 češnja češnjaka (0,75 kn)

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

2 šalice ribanog kupusa (1,50 kn)

3 žlice praška od gljiva shiitaka (3,00 kn)

½ šalice vode (–)

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Rezance skuhajte al dente prema uputama na pakiranju, isperite pod hladnom vodom i stavite na stranu. Ulje dodajte u wok na jakoj vatri, pa ubacite luk i papriku. Kuhajte par minuta da omekšaju, te onda ubacite češnjak i Gochujang. Kratko promiješajte i pustite da se začini ugriju prije nego dodate kupus, prašak od gljiva, vodu, rezance i soja sos. Pustite da zavrije, pa kuhajte par minuta dok višak tekućine ne ispari, a tjestenina ne bude skroz kuhana. Maknite s vatre, umiješajte sezamovo ulje i odmah poslužite.

Quick Spicy Noodles (vegan) / Brzi pikantni kineski rezanci (veganski)

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

Noodle Miso Soup (vegan) / Miso juha sa rezancima (veganska)

Can we talk about the fact that it’s going to be June tomorrow and I am wearing a sweater and a windproof jacket? Since the weather conditions obviously don’t care one bit that we are approaching summer, here’s a quick and cozy recipe to warm up your frostbite laden souls. If you are lucky enough to experience more reasonable temperatures for this time of the year, then I am deeply envious. But nevertheless, bookmark this quick little recipe for future emergencies.

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INGREDIENTS:

(Yields 4 servings / 1.14 EUR per serving / 4.55 EUR for all)

2 squares of Chinese noodles (1.07 EUR)

6 cups veggie broth (0.40 EUR)

4 large carrots (0.40 EUR)

8 Shiitake mushrooms (0.53 EUR)

½ small head of cauliflower (0.80 EUR)

1 cup edamame beans (0.80 EUR)

1 tbsp miso paste (0.27 EUR)

1-2 tbsp soy sauce (0.13 EUR)

Good pinch red pepper flakes (0.02 EUR)

1 tsp toasted sesame oil (0.13 EUR)

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METHOD:

Wash, peel and chop up all the veggies and mushrooms. Cook the noodles according to the package instructions, rinse under cold water and set aside. Bring the veggie broth to a rolling boil and add in carrots, mushrooms, cauliflower and edamame beans. Cook for about 10 minutes, until the veggies are cooked through. Add in the noodles and cook for another minute just to reheat. Turn off heat.

Melt the miso paste in a bit of hot broth, then stir into the soup. Taste and add soy sauce as needed. Stir in red pepper flakes and toasted sesame oil. Serve immediately.

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Možemo li porazgovarati o činjenici da će sutra lipanj, a ja hodam okolo u džemperu i jakni? Pošto vremenske uvjete baš boli briga za to što se približava ljeto, evo vam jedan brzi i fini recept da vam ugrije ozeble duše. Ako imate tu sreću da uživate u razumnijim temperaturama za ovo doba godine, onda vam zavidim. Ali neovisno o tome, bukmarkirajte si ovaj receptić za buduća krizna stanja.

SASTOJCI:

(Za 4 porcije / 8,54 kn po porciji / 34,15 kn za sve)

2 kocke kineskih rezanaca (8,00 kn)

6 šalica povrtnog temeljca (3,00 kn)

4 velike mrkve (3,00 kn)

8 gljiva shiitaka (4,00 kn)

½ male glavice cvjetače (6,00 kn)

1 šalica boba (6,00 kn)

1 žlica miso paste (2,00 kn)

1-2 žlice soja sosa (1,00 kn)

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

1 žličica tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte povrće i gljive. Rezance skuhajte prema uputama na pakiranju, isperite pod hladnom vodom i stavite na stranu. Temeljac stavite da zavrije, pa dodajte u njega mrkve, gljive, cvjetaču i bob. Kuhajte desetak minuta, dok povrće ne bude gotovo. Dodajte rezance i kuhajte još minutu da se ugriju. Maknite s vatre.

Miso pastu rastopite u malo vrućeg temeljca pa onda umiješajte u juhu. Kušajte i prema potrebi dodajte soja sosa. Umiješajte čili i sezamovo ulje, pa odmah poslužite.

Noodle Miso Soup (vegan) / Miso juha sa rezancima (veganska)