Pork and Cabbage Spicy Noodle Stir-Fry / Prženi pikantni rezanci sa piletinom i kupusom

These noodles are something else, I tell you. I made a big batch, which I finished in just a few days. Now I’m plotting to make more. These were quickly whipped up in order to clean up the fridge and I accidentally ended up with a fantastic dish. Excuse me while I run to the store to get more pork.

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INGREDIENTS:

(Yields 4 servings / 1.08 EUR per serving / 4.32 EUR for all)

For the meat:

2 cups ground pork (2.00 EUR)

1 tbsp fish sauce (0.27 EUR)

1 tbsp soy sauce (0.13 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

4 tbsp sunflower seed oil (0.05 EUR)

For the stir-fry:

2 squares of ramen noodles (0.40 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

1 cup shredded carrots (0.40 EUR)

5 garlic cloves, minced (0.17 EUR)

1 tbsp Gochujang – Korean chili paste (0.13 EUR)

3 cups shredded cabbage (0.20 EUR)

1 tsp fish sauce (0.13 EUR)

2 tbsp soy sauce (0.27 EUR)

1 tsp toasted sesame oil (0.13 EUR)

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METHOD:

Toss the pork together with fish sauce, soy sauce, salt and pepper. Allow to rest for a few minutes. Meanwhile, cook the noodles according to package instructions to al dente. Rinse under cold water, drain and set aside.

Place wok on high heat to get thoroughly warmed up. Add two tablespoons of sunflower seed oil and half of the pork. Cook for about five minutes, until crispy and dark brown. Remove pork, add two more tablespoons of oil and repeat with the remaining meat. Remove all of the meat from wok and set aside.

If necessary, add another tablespoon of oil to the wok and dump in shredded carrots. The carrots are gonna release some water, so that’s going to help you to deglaze the pan. Stir well, then throw in minced garlic and Gochujang. You can also use chili flakes or fresh minced chili instead of Gochujang. Give a good stir and cook for about 30 seconds so the flavors release from spices before adding in shredded cabbage. Stir-fry the cabbage until it slightly wilts down, for about 3-5 minutes. Return the pork to the wok, add in noodles and season with fish sauce, soy sauce and sesame oil. Give a good final stir and serve immediately.

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Ovi rezanci su nešto ekstra, kažem vam. Bila sam si skuhala veću količinu koju sam slistila u samo par dana, pa sada sve nekako kalkuliram da napravim još. Kombinacija sastojaka je rezultat toga što sam morala počistiti ostatke iz frižidera, a sasvim sam slučajno završila sa mrak jelom. Sada me ispričajte dok skoknem do dućana po još svinjetine.

SASTOJCI:

(Za 4 porcije / 8,10 kn po porciji / 32,41 kn za sve)

Za meso:

2 šalice mljevene svinjetine (15,00 kn)

1 žlica ribljeg umaka (2,00 kn)

1 žlica soja sosa (1,00 kn)

Dobar prstohvat soli (0,01 kn)

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

4 žlice suncokretovog ulja (0,40 kn)

Za wok:

2 kocke ramen tjestenine (3,00 kn)

1 žlica suncokretovog ulja (0,10 kn)

1 šalica ribane mrkve (3,00 kn)

5 češnjeva češnjaka, sitno sjeckanog (1,25 kn)

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

3 šalice ribanog kupusa (1,50 kn)

1 žličica ribljeg umaka (1,00 kn)

2 žlice soja sosa (2,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Pomiješajte meso sa ribljim umakom, soja sosom, solju i paprom. Pustite da odstoji nekoliko minuta. U međuvremenu skuhajte rezance al dente prema uputama na pakiranju. Isperite pod mlazom hladne vode, ocijedite i stavite na stranu.

Stavite wok na jaku vatru da se dobro ugrije. Dodajte dvije žlice suncokretovog ulja i pola mesa. Kuhajte oko pet minuta, dok se meso ne zahrska i ne dobije boju. Maknite meso, dodajte još dvije žlice ulja i ponovite sa preostalom svinjetinom. Maknite svo meso iz woka i stavite na stranu.

Po potrebi, dodajte u wok još žlicu ulja i ubacite ribanu mrkvu. Mrkva će otpustiti vodu i od nje će se iz woka otpustiti sve mrvice od prženja mesa. Dobro promiješajte pa ubacite sjeckani češnjak i Gochujang. Promiješajte i kuhajte tridesetak sekundi da se iz začina otpuste arome prije nego dodate zelje. Kuhajte zelje uz povremeno miješanje dok malo ne povene, oko 3-5 minuta. Vratite u wok meso, dodajte rezance, te sve začinite sa ribljim umakom, soja sosom i sezamovim uljem. Za kraj još jednom promiješajte i odmah poslužite.

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Pork and Cabbage Spicy Noodle Stir-Fry / Prženi pikantni rezanci sa piletinom i kupusom

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

Red Pepper Fried Rice / Pržena riža sa crvenom paprikom

Hey, guys! I had a bunch of random leftovers in my fridge the other day, so I decided to whip up a really quick stir-fry.

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INGREDIENTS:

(Yields 2 servings / 1.26 EUR per serving / 2.51 EUR for all)

3 tbsp sunflower seed oil, divided (0.04 EUR)

2 red horn peppers (1.00 EUR)

3 garlic cloves (0.10 EUR)

Pinch red pepper flakes (0.03 EUR)

1 small onion (0.07 EUR)

Half a cup of precooked chicken chunks (0.67 EUR)

2 cups precooked rice (0.20 EUR)

1 egg (0.20 EUR)

2 tbsp soy sauce (0.13 EUR)

1 tsp roasted sesame oil (0.07 EUR)

METHOD:

Wash, peel chop up peppers, garlic and onion. Whisk the egg in a small bowl. Place wok on high heat for a few minutes to thoroughly heat through. To a hot wok add 1 tablespoon of oil, chopped peppers, garlic and red pepper flakes and stir-fry for a couple of minutes. Then dump in the onion and precooked chicken chunks and stir-fry for another few minutes. Add in another tablespoon of oil and precooked rice, stir to combine and briefly cook.

Move everything to one side of the wok, add remaining tablespoon of oil to empty part of the wok bottom and pour whisked egg into oil. Briefly cook the egg, folding it with your spatula. Break the cooked egg into smaller chunks, pour soy sauce and sesame oil over rice and stir until everything is combined. Serve immediately.

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Pozdrav svima! Imala sam dosta nekakvih ostataka što su mi se povlačili po frižideru, pa sam odlučila na brzinu smutiti jedan stir-fry u woku.

SASTOJCI:

(Za 2 porcije / 9,40 kn po porciji / 18,80 kn za sve)

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

2 crvene paprike roge (7,50 kn)

3 češnja češnjaka (0,75 kn)

Prstohvat sušenog chilija u pahuljicama (0,25 kn)

1 mali luk (0,50 kn)

Pola šalice komadića kuhane ili pečene piletine (5,00 kn)

2 šalice kuhane riže (1,50 kn)

1 jaje (1,50 kn)

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

PRIPREMA:

Operite, ogulite i narežite paprike, češnjak i luk. Razmutite jaje u maloj zdjelici. Stavite wok na par minuta na jaku vatru da se dobro ugrije. U vrući wok dodajte jednu žlicu ulja i narezane paprike, češnjak i chili, pa pržite uz miješanje par minuta. Ubacite unutra luk i komadiće piletine pa kuhajte i miješajte još koju minutu. Dodajte još žlicu ulja, kuhanu rižu, dobro promiješajte i kratko kuhajte.

Pomaknite sve na jednu stranu woka, pa na prazni dio dna dodajte preostalu žlicu ulja. Izlijte razmućeno jaje na ulje i kratko ga pržite, s time da ga nježno preklapate špatulom. Gotovo jaje razlomite na manje komade, prelijte soja sos i sezamovo ulje preko riže i onda sve dobro promiješajte. Poslužite odmah.

Red Pepper Fried Rice / Pržena riža sa crvenom paprikom

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

Chicken and Summer Veggie Stir-Fry / Stir-Fry od piletine i ljetnog povrća

Have you tried making Chinese food at home, but never got that taste just right? So then you just succumb to getting a takeaway instead? Those days are now over because I’m gonna let you in on the secret of perfect homemade Chinese food. It’s MSG!

Just kidding. We’re not using that.

It’s all in the sauce. And a really hot and well-seasoned wok. But mainly, it’s the sauce. For wok seasoning, I suggest you just take a peek at Youtube, but it basically comes down to coating the wok in layers of burnt fat. It does sound kinda gross, but it’s the only way to get that deep smoky flavour.

Now onto the sauce.

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INGREDIENTS:

(Yields 4 servings / 0.69 EUR per serving / 2.75 EUR for all)

For the sauce:

3 tbsp soy sauce (0.20 EUR)

1 tsp toasted sesame oil (0.07 EUR)

¼ tsp of cayenne pepper (0.02 EUR)

3 tbsp corn starch (0.10 EUR)

½ cup warm water (–)

For the stir-fry:

½ of large chicken breast (1.33 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

3 tbsp oil, divided (0.04 EUR)

4 garlic cloves (0.13 EUR)

3 carrots (0.20 EUR)

1 large bell pepper (0.27 EUR)

1 large onion (0.10 EUR)

1 large zucchini (0.27 EUR)

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METHOD:

Prepare the sauce by whisking together soy sauce, sesame oil, cayenne, corn starch and water until no lumps remain. Set aside.

Cut chicken into thin strips and rub well with salt and pepper. Allow the chicken to soak in the salt and pepper by letting it rest for 20-30 minutes. During that time mince garlic and wash and chop all the vegetables. You want to have everything prepared beforehand before you start cooking, because it’s going to go fast.

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Place wok on high heat for a few minutes until it starts smoking. Add a tablespoon of oil and half of the chicken to your wok and stir-fry for a few minutes until slightly crispy. Remove chicken when it’s done and repeat with second half of the meat.

Remove all meat from the wok, then add to it remaining tablespoon of oil, chopped carrot and minced garlic. Briefly stir-fry, then gradually add in chopped pepper, onion and zucchini in that order, while stir-frying for a few minutes in between, before adding a new batch of veggies. The idea is to start with firmer veggies which take longer to cook and work your way towards softer ones. Once you’ve finished cooking up all the vegetables, return meat to the wok and stir to warm through. Pour sauce over everything, stir and cook for just a few seconds until the sauce thickens. Be sure not to overcook as the sauce might get burnt and bitter.

Remove from heat and serve immediately over a bed of cooked rice. Either go with the plain old rice, or spice things up with this coconut lime rice.

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Jeste li već pokušavali doma kuhati kinesku klopu, ali vam okus nikad ne bi ispao baš onako kako treba? Pa onda na kraju pokleknete i naručite dostavu? Ti su dani sada iza vas jer ću vam odati tajne savršene kineske hrane iz kućne radinosti. To je MSG!

Šalim se. Nećemo to koristiti.

Stvar je u umaku. I jako vrućem i dobro začinjenom woku. Ali uglavnom je stvar u umaku. Što se tiče začinjavanja woka, predlažem da malo virnete na Youtube. Ali u principu, sve se svodi na to da vam wok bude obložen slojevima zagorene masnoće. To možda zvuči malo ogavno, ali je i jedini način da dobijete onaj duboki dimljeni šmek.

Sad idemo na umak.

SASTOJCI:

(Za 4 porcije / 5,12 kn po porciji / 20,49 kn za sve)

Za umak:

3 žlice soja sosa (1,50 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

¼ žličice kajenskog papra (0,13 kn)

3 žlice kukuruznog škroba (0,75 kn)

½ šalice tople vode (–)

Za stir-fry:

½ velikih pilećih prsa (10,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,05 kn)

3 žlice ulja, podijeljene (0,30 kn)

4 češnja češnjaka (1,00 kn)

3 mrkve (1,50 kn)

1 velika paprika babura (2,00 kn)

1 veliki luk (0,75 kn)

1 velika tikvica (2,00 kn)

PRIPREMA:

Pripremite umak tako da dobro razmutite soja sos, sezamovo ulje, kajenski papar, škrob i vodu, i to tako da ne bude grudica. Stavite na stranu.

Narežite piletinu na tanke trakice i u nju utrljajte sol i papar. Pustite da odstoji jedno 20-30 minuta da se sol i papar upiju u meso. Za to vrijeme sitno nasjeckajte češnjak te operite i narežite svo povrće. Neka vam sve bude spremno prije nego što krenete kuhati, jer će to ići jako brzo.

Stavite wok na par minuta na jaku vatru dok se ne počne dimiti. Dodajte žlicu ulja i pola mesa, pa pržite miješajući par minuta dok se piletina ne zahrska. Izvadite meso kada je gotovo i ponovite sa ostatkom piletine.

Svo meso maknite iz woka, dodajte u wok preostalu žlicu ulja, narezanu mrkvu i sjeckani češnjak. Kratko pržite uz miješanje, pa onda postepeno u wok dodajte narezanu papriku, luk i tikvicu po tom redoslijedu, a sve tako da miješate i par minuta pržite između svakog novog povrća. Ideja je da počnete sa najtvrđim povrćem kojem treba najduže da se skuha i idete prema onom najmekšem. Kada je svo povrće na taj način gotovo, vratite u wok meso i promiješajte da se ono ugrije. Prelijte preko svega umak, dobro promiješajte i kuhajte svega par sekundi, samo da se umak zgusne. Pazite da ne kuhate predugo jer bi vam umak mogao zagoriti i postati gorak.

Maknite s vatre i odma poslužite preko kuhane riže. Možete upotrijebiti i najobičniju rižu, ili učinite stvar zanimljivijom sa ovom rižom sa kokosom i limetom.

Chicken and Summer Veggie Stir-Fry / Stir-Fry od piletine i ljetnog povrća