TT Potato Chips/Crisps with garlic prawns and fried eggs

This trend was shown on T

IKTOK and the guys from SortedFood did it. 

I took their recipe and just added a freshly picked small cucumber from my balcony. The potato chips/crisps were from the Netherlands. A very special kind for the foodball world cup. 

Ever heard of beer flavoured chips with 0,00 alc? I read the lable and thought Wtf? But the couriosity won me over and I picked up a bag.

Tastewise: very crunchy rustic style chips with salt flavour. After eating 4 or 5 I discovered a slight bitter aftertaste. Like hops has! 

The topping were garlic marinated prawns and 2 fried eggs. I harvested a small cucumber. That gave more crunch to this topping.

 

 

 

Beef Rendang Indonesian Spice Blend Package

The short grocery trip to the Netherlands gave me lots of spiceblends, sauces and foods to try.

I've made Rendang before. Even without the help of a premade package, but with a lot of solo spices and ingredients.

Now I had a thick paste that needed water to become a cooking liquid. Just onions and garlic as a base were needed, then the spiceblend and the cut up beef.

No searing of the beef chunks before putting them in the pot. The long cooking time made them perfectly tender. Cooking time on low as 2 hours.

I used steamed broccoli and green beans as a tasty side salad to serve beside the beef and the rice.

Ingredients:

2 onions +4 garlic cloves

Salt and pepper

2 tbsp vegetable oil

1 Rendang spiceblend

600 ml water

500 g broccoli

200 g green beans

3 tbsp creme fraiche + 4 tbsp picant hot sauce

Sajoer Boontjes or Green Beans with Rice

These are green beans cooked in the style of Java, Indonesia.

Usually only served with hot rice.

I was intrigued to see a lot of spice paste in a container to serve with 500 g of green beans. Here I used the local fresh Bobby beans. But I think the long snake like beans of South East Asia would be a better choice.

The cooking instructions started with cook the rice first.

For the sauce a medium onion is sauted first in some oil, then water and the paste is added. It needs to dissolve completely and cook for 2 minutes.

The beans need to be blanched in salted boiling water for 5 to  8 minutes, depending on the kinds of beans you use. Drain them and put them in cold water for a bit so they keep their color.

The sauce is tangy and sweet and has a little kick to it. Put the beans in and stir well. No other seasoning needed.

I had some of my rotissery chicken meat leftover from the day before and ate it together with the beans and rice.

Surinamese style Bami

I was on a Trackday in Meppen way up in the North and before I drove home I used the chance that the border to the Netherlands was only 15 minutes away. The next town there with a large JUMBO supermarket only 5.

The International isle was the one I was looking for. Suriname spices and sauces are not available here in Germany and Indonesian is rare too.

I was lucky, there was a good variety of things. But not only these went in my shopping cart, lots of other things too.

Now was the time to get the first foodpack going. Luckily I had everything that was in the recipe needed at home.

On the backside of the package was the basic way to prepare this noodle dish, but a more improved way was shown there too. I opted for the more fancy way.

Fancy as is protein and fresh vegetables. The package contained the spice paste, the noodles and some fried shallots for garnish.

I had some rotissery chicken legs in my fridge. They just needed to get the bones out and cut up. The second protein were 2 eggs. They were scrambled and set aside. 

I chopped the 250 g mixed veggies and put them together with the onion in some oil in a wide pan. After a couple of minutes the spice paste and 125 ml water came next.

Then the noodles were added, they did not needed to be cooked in water. The scrambled eggs were stirred in and the Bami was ready.

Served with some kroepoek prawn chips.

Ingedients:

Surinamese spice and noodle package

2 rotissery chicken legs

2 eggs

1 tbsp oil

1 large green onion

1 garlic clove

1 red bell pepper

50 g leek

2 radishes

fresh herbs

prawn chips

 

 

Pistacchio Panna Cotta

This is a recipe from our big supermarket chain REWE. Since everybody in the moment is still in pistacchio heaven, I looked for a recipe to get rid of a jar of pistacchio cream.

The base it pretty much a standart panna cotta recipe. It is fast and for 4 people easy to prepare. 

Only keep in mind, it needs 4 hours minimum to set in the fridge, but keep in mind that it should cool down to room temperature before you put it in. And at 34 C outside in the moment and no AC, it takes a while to get to this point.

I love doing panna cotta during the colder month, then I use my balcony to get the jars cooled down quickly.

Recipe for 4:

400 ml double cream

100 ml whole milk

5 gelatine leaves, soaked and squeezed

Seeds of a vanilla bean (I used dried seeds)

50 g sugar

120 g pistacchio cream

Shelled pistacchios

In a small pot heat up cream, milk, sugar and vanilla and cook it for 2 minutes.

Take it of the heat and dissolve the squeezed out gelatine in. Add the pistacchio cream and melt it too. Fill in jars and let them cool down.

Later add some shelled pistacchios on top.

 

 

Iranian Food in Meppen

The day was hot and exhausting at the racetrack Circuit Meppen. 55 C asphalt and 34 C air temperature.

After coming back to the Hotel to shower and rest for a bit, I went out on foot to go to Restaurant Safran.

A place with Iranian food, but a Steakhouse, a Pizza place and and you could get different ice cream cups. 

I did not see that before I got the menu, but decided to go with then traditional Iranian food.

I had 2 different kinds of lamb, such as lamb cotelett and lamb loin. The side was either fries or saffron butter rice. I opted for rice. That was totally bland and had no salt, just saffron in unsalted butter on mixed to a third of the rice. The lamb meat was ok.

The Tzaziki in a small cup on the plate had no umpf too.

The dish came with a side salad. That was iceberg lettuce, fine cut cabbage salad (it was good, but a convienience product) and 2 slices of tomato and cucumber with a "house dressing" and pomegranate seeds. Missing salt.

Vietnamese Food in Meppen

After a 5 hour drive up North and a stroll through the old town I found an Asian restaurant.

They serve mostly Sushi, but the menu has some Vietnames dishes.

I was not looking for Sushi, but I wanted something warm as a dinner tonight. The place is in the old town just a 2 minute walk away from the hotel.

I went for Summer Rolls with Prawns as a starter and had rice noodles with stir fried beef and onions.

A good meal after a long day.