Buta Shogayaki or Ginger Pork

I was looking for simple and fast to prepare Japanese food. And I had bought a piece of pork neck steak from the butcher.

The fridge cold pork was easy to cut with a sharp knife in strips about 0.6 cm thick. Seasoned with salt and pepper.

Then I prepared the sauce with a bit of potato starch to bind it. Since I used irganic fresh ginger, I just gave it a good wash and grated it on the rougher side of my microplane.

The other ingredients went on top, were stirred in and set aside.

The Japanese shortgrain rice went in the rice cooker first. It needed a headstart. After half of the cooking time I started the pork.

A tablespoon of oil in the pan and heated up to high, the pork slices went in. Since they are so thin, they do not take a lot of time to get color. The sauce went on top and thickened immediately. 100 ml of water was added to loosen that up.

Served over the rice.

Finished with some sesame seeds and greens from a spring onion.

As a side I served a kohlrabi salad with lots of parsley.

Ingredients:

200 g pork neck steak

Salt and pepper

1 tbsp oil

Sauce:

2 tsp grated ginger

2 tbsp Sake

2 tbsp Mirin

1 tbsp dark soy sauce

1 tsp agave syrup or sugar

1 tsp potato starch

80 - 100 ml water

Finish:

2 tsp sesame seeds

1 tbsp spring onion greens

Sides:

Shirtgrain rice

kohlrabi

Banana Kiwi Jam

Bright yellow bananas are not very fond of long car trips stored in a bag with other stuff.

I only needed 2 bananas this weekend to get me going around the racetrack. But they only came in bundles of 5. No lonesome singles in sight.

I baked a cake the last time. But I wanted to use them in an other way. My BFF suggested this jam. She cooked it around Halloween last year.

I found huge soft kiwis at the supermarket, only when I peeled them I saw that one way a golden kiwi and the other one was a green one.

A big red Grapefruit joined the fruits. But only about 40% of it. I took away all the skin and seeds and only used the flesh for additional liquid. More liquid came from Triple sec liqueur.

Ingredients;

3 large bananas  =320g peeled

1 big golden kiwi

1 big green kiwi

1/2 red grapefruit

40 ml Triple sec liqueur

280 g 3:1 pectine sugar

The amount of fruit was 760 g. I filled it up to 800 g with the Triple sec

800 g :3 = 267 g =  280 g sugar mix

Chicken and Vegetables Surinamese style

Surinaamse Stijl Ketjap Laos Kruidenpasta. But I served it over rice.

This was the second spice package from the supermarket JUMBO in the Netherlands. Only 1 chili heat sign on the bottom of the package. But it still delivers some heat that lasts about 5 to 10 minutes.

The one with 3 chilis is still on my counter.

You can use either chicken, prawns or Tempeh as a protein. I went for chicken. 300 g of mixed vegetables are advised to improve the dish. I bought a bag of frozen Asia veggies. Not so much hassle to get a variety of veggies and less fuss to clean and chop them.

Start the rice cooker first. I used Basmati.

I pulled the skin off the cornfed chicken thighs and cut them in bite size pieces. A little salt and pepper not tp forget. They went in the wok with a little oil until golden. Then out to rest.

Onions and garlic went in to soften, then the defrosted Asia veggies. 100 ml of chicken stock and covered on medium heat for 5 minutes.

The seasoning paste went in next and was stirred in with more stock. Chicken went back in. Heat on medium high to thicken the sauce.

Serve it with rice.

Ingredients:

1 Surinam Ketchup Laos Sauce pack

400 g chicken thighs

1 tbsp oil

200 ml chicken stock

1 yellow medium onion

2 spring onions

3 garlic cloves

300 g Asia style frozen veggies

Salt and pepper

Basmati

 

 

 

Eating out at Comfy Corner Adenau

I started my day at 5:15 this morning and left the house short after 6 AM to drive to the Nuerburgring. Just a small yogurt for am early breakfast.

After a 2 hour drive I directly went on the Nordschleife for some laps.

A cappucchino later at Devil's Diner I decided to drive down to Adenau for some food. It is only the second time that I am down here to have some food. 

Last year I grabbed a Döner at a Kebap house.

Now the next place to give a try, a restaurant that advertises that it is in business for 100 years "Gemütliche Ecke".

Lunch starts with a complimentary soup. A clear meat broth with tiny pasta and carrots. Even on a warm day something decent.

I ordered a large salad with grilled chicken. It was huge and I could not finish it. But a good combination of raw veggies and seasoned salads.

The only thing I did not like were the kidney beans from a tin.

 

Berner Sausage with quick Pasta

Cooking at a holiday apartment again. Since I am at this place for the 4th time already, just 3 minutes from the Nuerburgring, I know my way around this kitchen and where everything is.

At the supermarket down in Adenau I got some bacon wrapped Berner sausages and a couple of veggies.

A package of elbow pasta was with a quarter left still in my "kitchen bag". 

Chopping spring onions and slicing cherry tomatoes was easy and they went in olive oil first for a couple of minutes. Then a brushed them to the side of the pan to get the sausages in.

The bacon took some color. Then seasoning and some cream cheese went in together with pasta water.

The drained pasta was stirred in after I took out the sausages.

A light and tasty lunch.

Ingredients:

Berner sausages wrapped in bacon

2 spring onions

7 cherry tomatoes

Salt, pepper

3 tsp creme cheese

One Pan German Asian Fusion

That title sounds a lot better then throwing everything in a pan except the kitchen sink.

I had a raw sausage aka Bratwurst, some green onions, 1 bok choy, 1 boiled potato and found s 40 g pack of Mung bean vermicelli.

How to combine everything for a tasty dish? A nearly empty bottle of Kalamansi Soy sauce helped to put me in the Asian direction. Sesame oil and chili oil helped too.

But I started with the sausage, cutting it in slices and frying it in some oil, roughly chopped spring onions next.

The vermicelli only needed a bowl with boiling water to soak. The other halve of the hot water went on top of the chopped bok choy. I only used the leafy green parts and just a little of the stems.

I peeled the potato and sliced it up. They went in the pan to take color. Then the bok choy.  Everything was seasoned. Then the Kalamansi soy sauce went in together with the noodles.

Finished with a little sesame oil and chili oil.

Ingredients:

125 g sausage /Bratwurst

1 tbsp oil

2 spring onions

1 bok choy

1 cooked cold potato

Salt and pepper

40 g Mung bean vermicelli

50 ml Kalamansi Soy sauce

1 tsp sesame oil/ chili oil

Cheese Fondue Swiss style

I am blogging for 11 years now with more than 3400 blogs, but one of Germanys most cherished New Years Eve dishes elouded me.

I grew up having the Swiss Cheese Fondue a couple of times a year, because we had Swiss neighbors for a while. Runny and stinky cheese was one of my favourites growing up.

Later it became the typical go to last day of the year dish.

I opened my fridge and a small block of Swiss Gruyère cheese sat there for a while. Bought for a recipe I have not made yet. But the expiration date was today. Usually no problem with vaccum packed cheese. But some more left over grated cheeses were there too.

Mac n' Cheese? Käsespätzle, Cauliflower cheese? Nothing really spoke to me. Then I thought: What is Gruyère usually used for?

Swiss Cheese Fondue!

For 1 person:

120 ml white wine or rosé

1 sprizz of lemon

1 garlic clove

150 g Gruyère grated

50 g Emmenthal grated

50 g Gouda grated

1 tsp potato starch

2 tbsp kirsch spirit

White pepper

Nutmeg

Baguette

Press the garlic in the wine in a small pot and add lemon. Heat up and toss all the cheeses in.

With a wooden kitchen spoon stir until everything is melted and the cheese bubbles lightly.

Dissolve starch in Kirch and add and thicken up the cheese. Season with white pepper and nutmeg.

Keep the cheese fondue on a hot plate or rechaux to stay creamy.

Break the baguette in small chunks and dig in.