Smoked Tofu Salad (vegan) / Salata sa dimljenim tofuom (veganska)

The weather is super hot and sticky today, so here’s another salad recipe for you that you can quickly whip up without hovering over the stove.

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INGREDIENTS:

(Yields 2 large servings / 1.66 EUR per serving / 3.32 EUR for all)

For the dressing:

Small piece of fresh ginger, grated (0.01 EUR)

1 garlic clove, minced (0.03 EUR)

2 tbsp soy sauce (0.07 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

2 tbsp lemon juice (0.27 EUR)

1 tsp toasted sesame oil (0.07 EUR)

1 tbsp water (–)

Pinch of dried red pepper flakes (0.02 EUR)

2 tbsp sesame seeds (0.07 EUR)

For the salad:

1 small carrot (0.07 EUR)

½ small onion (0.03 EUR)

1 block of smoked tofu (1.00 EUR)

Big handful of lettuce (0.67 EUR)

1 cup of bean sprouts (1.00 EUR)

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METHOD:

First assemble the dressing so the flavors have time to mingle by whisking all of the ingredients in a jar and setting aside. Peel and shred carrot into strips by using a veggie peeler. Peel and slice thinly the onion and cube tofu. Wash and pat-dry the lettuce, then chop or rip into smaller chunks. Toss carrot, onion, tofu, lettuce and bean sprouts together in a large bowl and drizzle prepared dressing over everything and serve immediately.

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Pošto je vrijeme danas turbo vruće i ljepljivo, evo vam još jedan brzinski recept za salatu takod a ne morate bedinjati kraj vrućeg štednjaka.

SASTOJCI:

(Za 2 velike porcije / 12,43 kn po porciji / 24,85 kn za sve)

Za dresing:

Mali komadić svježeg đumbira, nariban (0,10 kn)

1 češanj češnjaka, sitno nasjeckan (0,25 kn)

2 žlice soja sosa (0,50 kn)

1 žlica suncokretovog ulja (0,10 kn)

2 žlice soka od limuna (2,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

1 žlica vode (–)

Prstohvat sušenog chilija u pahuljicama (0,15 kn)

2 žlice sjemenki sezama (0,50 kn)

Za salatu:

1 manja mrkva (0,50 kn)

½ manjeg luka (0,25 kn)

1 dimljeni tofu (7,50 kn)

Veliki pregršt zelene salate (5,00 kn)

1 šalica grahovih klica (7,50 kn)

PRIPREMA:

Prvo pripremite dresing tako da se svi okusi malo prominglaju. U staklenci dobro promiješajte sve sastojke i stavite na stranu. Ogulite i sa ljuštilicom za krumpir narežite mrkvu na trake. Ogulite i tanko narežite luk, a tofu narežite na kocke. Operite i malo posušite salatu, pa ju natrgajte ili narežite na manje komade. Pomiješajte mrkvu, luk, tofu, salatu i klice u velikoj zdjeli, sve pokapajte pripremljenim dresingom i poslužite odmah.

Smoked Tofu Salad (vegan) / Salata sa dimljenim tofuom (veganska)

Omelet Sandwiches / Omlet sendviči

Guys, I have for you the easiest and tastiest omelet sandwiches. There are no skillets involved, so the preparation and the cleanup are a breeze. Actually, this recipe is so simple that I almost feel bad putting it up there.

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INGREDIENTS:

(Yields 1 serving / 1.29 EUR)

For sandwiches:

1 egg (0.20 EUR)

1 tbsp crème fraîche (0.13 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.01 EUR)

4 slices of ham (0.40 EUR)

3 tbsp shredded cheese (0.40 EUR)

2 slices of dense stale bread (0.13 EUR)

Additional:

Oil for greasing the pan (0.01 EUR)

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METHOD:

Preheat the oven to 200°C. Line a baking sheet with aluminum foil for easy cleanup. Lightly grease the foil and set aside. In a small bowl, whisk together egg, crème fraîche, salt and pepper. Tear or shred ham into smaller pieces, then stir in the egg mixture together with shredded cheese. Divide the mixture between bread slices and bake for 10 minutes, until the egg is thoroughly cooked and the ham begins to crisp up. Serve immediately.

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Dragi ljudi, imam za vas najlakši i najfiniji omlet sendvič. Ovdje nema nikakvog pečenja u tavi pa su priprema i čiščenje čas posla. Zapravo, ovaj recept je tako jednostavan da mi ga je skoro pa i neugodno objaviti.

SASTOJCI:

(Za 1 porciju / 9,66 kn)

Za sendviče:

1 jaje (1,50 kn)

1 žlica milerama (1,00 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,10 kn)

4 šnite šunke (3,00 kn)

3 žlice ribanog sira (3,00 kn)

2 šnite ne baš friškog i malo čvršćeg kruha (1,00 kn)

Dodatno:

Ulje za namastiti protvan (0,05 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Obložite protvan za pečenje sa aluminijskom folijom za brže čišćenje. Lagano namastite foliju i stavite na stranu. U zdjelici razmutite jaje, mileram, sol i papar. Natrgajte ili narežite šunku na manje komadiće, pa umiješajte u smjesu jajeta skupa sa ribanim sirom. Podijelite smjesu među šnitama kruha i pecite 10 minuta, dok se jaje skroz ne ispeče, a šunka se lagano zahrska. Poslužite odmah.

Omelet Sandwiches / Omlet sendviči

Crunchy Tuna Salad / Hrskava salata of tune

The weather has been super warm and humid lately, so all I wanna do is munch on salads. This recipe is ideal as a light lunch and you can whip it up in just minutes. If you’re as lazy as I am, you’re gonna make it even easier for yourself and use prewashed and cut bagged mixed greens. Mine had thin carrot sticks in as well.

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INGREDIENTS:

(Yields 2 servings / 2.03 EUR per serving / 4.06 EUR for all)

1 can of tuna (1.73 EUR)

2 salted anchovy fillets (0.27 EUR)

1/3 cup pitted olives (0.40 EUR)

2 tbsp capers (0.27 EUR)

Large handful of mixed greens (1.00 EUR)

2 tbsp olive oil (0.09 EUR)

2 tbsp lemon juice (0.27 EUR)

Small pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

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METHOD:

Drain canned tuna from brine or oil and flake it with a fork. Finely chop up anchovies and cut pitted olives into rings. Toss together with capers and mixed greens. Season with olive oil, lemon juice, salt and pepper and enjoy. Be sure to go easy on the salt, though, as anchovies, olives and capers are already quite salty on their own.

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Vrijeme je zadnjih dana baš toplo i sparno, tako da mi se samo jedu salate. Ovaj recept je idealan kao lagani ručak, a možete ga zgotoviti za svega par minuta. Ako ste jednako lijeni kao i ja, olakšajte si dodatno tako da uzmete pakiranu opranu i narezanu zelenjavu. U mojoj salati su bili također i tanki štapići mrkve.

SASTOJCI:

(Za 2 porcije / 15,16 kn po porciji / 30,32 kn za sve)

1 konzerva tune (13,00 kn)

2 slana fileta inčuna (2,00 kn)

1/3 šalice odkoštenih maslina (3,00 kn)

2 žlice kapara  (2,00 kn)

Veliki pregršt miješane salate (7,50 kn)

2 žlice maslinovog ulja (0,66 kn)

2 žlice limunovog soka (2,00 kn)

Mali prstohvat soli (0,01 kn)

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

PRIPREMA:

Ocijedite tunu od salamure ili ulja i usitnite viljuškom. Fino nasjeckajte inćune, a masline narežite na kolutiće. Pomiješajte skupa sa kaparama i salatom. Začinite sa maslinovim uljem, sokom od limuna, soli i paprom i navalite. Samo pazite da ne pretjerate sa soli, jer su i inčuni, masline i kapare već prilično slani sami za sebe.

Crunchy Tuna Salad / Hrskava salata of tune

Peanut and Lentil Stew (vegan) / Varivo od leće i kikirikija (vegansko)

This stew is da bomb! It is super easy to make, cheap, very filling and dang tasty. I had this after a one hour run on the weekend and have instantly been brought back to life.

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INGREDIENTS:

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

For the stew:

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

3 carrots (0.20 EUR)

Pinch of dried red pepper flakes (0.02 EUR)

½ cup raw and hulled peanuts (1.00 EUR)

2 cups of precooked lentils (0.53 EUR)

3 tbsp peanut butter (0.60 EUR)

2 cups water (–)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

For serving:

4 cups cooked rice (0.27 EUR)

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METHOD:

Wash, peel and finely chop up onion and carrots. Add oil to the pot on high heat and saute onion for a few minutes, until softened and slightly translucent. Dump in carrots and red pepper flakes, then stir and cook for a few minutes so the aromas can develop. Add in the peanuts and allow them to slightly brown. Now stir in lentils, peanut butter, water, salt and pepper and let it all simmer for about ten minutes, while stirring occasionally. Taste and adjust seasoning and serve over cooked rice. This reheats great, so you know what to do with the leftovers.

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Ovo varivo je bomba! Jako je jednostavno za napraviti, jeftino, zasitno i prefino. Ovo sam proždrla nakon jednosatnog vikend trčanja i odmah me vratilo u život.

SASTOJCI:

(Za 4 porcije / 5,18 kn po porciji / 20,71 kn za sve)

Za varivo:

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

3 mrkve (1,50 kn)

Prstohvat sušenog čilija u pahuljicama (0,15 kn)

½ šalice sirovog oljuštenog kikirikija (7,50 kn)

2 šalice kuhane leće (4,00 kn)

3 šlice kikiriki maslaca (4,50 kn)

2 šalice vode (–)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,10 kn)

Za posluživanje:

4 šalice kuhane riže (2,00 kn)

PRIPREMA:

Operite, ogulite i fino narežite luk i mrkve. Stavite ulje u lonac na jaku vatru pa prodinstajte luk par minuta, dok ne omekša i ne postane staklast. Ubacite mrkvu i čili, promiješajte i kuhajte par minuta da se okusi razviju. Dodajte kikiriki i kratko kuhajte dok lagano ne potamni. Sada umiješajte leću, kikiriki maslac, vodu, sol i papar i pustite da se krčka desetak minuta, uz povremeno miješanje. Kušajte i prilagodite začine te poslužite preko kuhane riže. Ovo se super podgrijava, tako da znate što vam je činiti sa ostacima.

Peanut and Lentil Stew (vegan) / Varivo od leće i kikirikija (vegansko)

Spaghetti with Quick and Simple Tomato Salsa (vegetarian) / Špageti sa brzom i jednostavnom šalšom od paradajza (vegetarijanski)

Not only is this tomato salsa quick and simple, it’s also super cheap. This is my go-to meal during the week when I am too zonked for some elaborate cooking, but saves me from resorting to takeout. You can totally throw in a veggie or two if you’d like, or some bacon, or canned tuna. But this dish is as amazing on its own, so there you go.

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INGREDIENTS:

(Yields 3 servings / EUR per serving / 2.68 EUR for all)

For spaghetti:

Water (–)

2 tbsp olive oil (0.09 EUR)

Pinch of salt (0.01 EUR)

300 grams of spaghetti; I used whole-wheat (0.80 EUR)

For the sauce:

3 tbsp olive oil (0.13 EUR)

1 large onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

1 can of peeled tomatoes (0.80 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

1 tsp dried oregano (0.07 EUR)

¼ cup of finely grated hard cheese, like Parmigiano-Reggiano (0.53 EUR)

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METHOD:

Add olive oil and salt to a large pot of water and bring to a rolling boil. Throw in spaghetti and cook to al dente according to the instructions on the package. While spaghetti cook, peel and finely chop onion and garlic. Reserve about a cup of pasta water for later, drain and rinse spaghetti under cold running water to immediately stop cooking and set them aside.

Wipe the pot clean, return to high heat and saute onion on oil until slightly translucent. Dump in garlic and stir for a minute before adding in tomatoes. Crush the tomatoes with your spatula, season with salt, pepper and oregano and cook for about 10 minutes to thicken. Return spaghetti to the pot, stir to coat evenly and add a splash of reserved pasta water. Remove from heat and stir in grated cheese. Taste and adjust seasoning and, if necessary, dilute the sauce with a bit more of reserved pasta water. Serve immediately.

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Ova šalša je ne samo super brza i jednostavna za skuhati, ujedno je i jako jeftina. To mi je jedno od glavnih jela za ekspresno smutiti nakon posla, kada sam preumorna za neko komplicirano nakuhavanje, a svaki puta me spasi da ne pribjegnem naručivanju dostave. Možete slobodno ubaciti i neko povrće ili dva, ili malo špeka, ili konzervu tune. Ali ovo je jelo fantastično i samo za sebe, tako da recept slijedi u nastavku.

SASTOJCI:

(Za 3 porcije / 6,67 kn po porciji / 20,02 kn za sve)

Za špagete:

Voda (–)

2 žlice maslinovog ulja (0,66 kn)

Prstohvat soli (0,01 kn)

300 grama špageta; ja sam upotrijebila integralne (6,00 kn)

Za umak:

3 žlice maslinovog ulja (0,99 kn)

1 veliki luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

1 konzerva pelata (6,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,10 kn)

1 žličica sušenog origana (0,50 kn)

¼ šalice tvrdog fino ribanog sira, tipa Parmigiano-Reggiano (4,00 kn)

PRIPREMA:

Dodajte maslinovo ulje i sol u veliki lonac vode i pustite da zavrije. Ubacite špagete i skuhajte al dente prema uputama na pakiranju. Dok se špageti kuhaju ogulite i sitno nasjeckajte luk i češnjak. Sačuvajte oko šalicu vode od tjestenine za kasnije, pa procijedite i operite špagete pod hladnom tekućom vodom da se prestanu kuhati, te ih stavite na stranu.

Obrišite lonac u kojem ste kuhali špagete, vratite na jaku vatru i na ulju prodinstajte luk dok ne postane staklast. Ubacite češnjak i promiješajte minutu prije nego ubacite pelate. Špatulom izgnječite pelate na manje komadiće, začinite solju, paprom i origanom, te kuhajte desetak minuta da se zgusnu. Ubacite unutra skuhane špagete i dodajte malo sačuvane vode od kuhanja tjestenine. Maknite s vatre i umiješajte ribani sir. Kušajte i prilagodite začine, a prema potrebi dodajte još malo vode od tjestenine da razrijedite umak. Poslužite odmah.

Spaghetti with Quick and Simple Tomato Salsa (vegetarian) / Špageti sa brzom i jednostavnom šalšom od paradajza (vegetarijanski)

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