rice

Frittata (Kind Of………..)

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Frittata (Kind Of………..)

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Black beans, potatoes, mushrooms, eggs and loads of cilantro – what would serve better as proper condiments than salsa verde and salsa Mexicana ? 🙂
Ever since I have discovered authentic tasting salsa verde and salsa Mexicana at my neighborhood international food market, I have them in my larder and fridge at all times, using it to enhance breakfast, lunch and dinner dishes of all types – eggs, seafood, meat, pasta, rice, vegetables, etc, etc. Together with chili paste of all levels of hotness, Maggi seasoning and soy sauce, these are the condiments/seasonings  without almost none of my meals are complete. 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Potatoes  on  ChefsOpinion
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Click here for more  Eggs  on  ChefsOpinion
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Frittata (Kind Of………..)

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Frittata (Kind Of………..)

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Frittata (Kind Of………..)

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Frittata (Kind Of………..)

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Frittata (Kind Of………..)

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Preparation :
To read instructions, hover over pictures
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Beef Satay’s

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Although peanut sauce is one of my favorite condiments for grilled or broiled meat, today I opted for Thai Chili Sauce instead. The combination of the beef, rice, pickled cucumbers and chili sauce was absolutely delicious and I am sure that in the future I will be having this dish often, whenever a quick, light and tasty meal is in order 🙂
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Bon Appetit !   Life is Good !
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More Satay’s on ChefsOpinion
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Beef Satay's

Beef Satay’s

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Beef Satay's

Beef Satay’s

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Preparation :
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Bombay Vegetable Omelette

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Although  most egg dishes which I have encountered in India and Pakistan use hard-boiled eggs, this dish, which I make often when I have some leftover curry sauce in the fridge, seems to capture (for me) the spirit of Indian and Pakistani breakfast dishes I had in hotels and private homes while living (Pakistan) and traveling (India) in both countries 🙂
Serve with naan and / or rice
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Bon Appetit !   कृपया भोजन का आनंद लीजिये !  (kripyā bhojan kā ānnaṅd lijīyai)
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Link to  “EASY DOES IT # 11 – CURRY”

Link to Naan Recipe
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Link to Chelo / Polo
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Link to Rice
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Bombay Vegetable Omelette

Bombay Vegetable Omelette

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Bombay Vegetables

Bombay Vegetables

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Preparation :
To read instructions, hover over pictures
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Karachi Butter Chicken

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Link to  
Hans’ Lighter, Healthier Comfort Food


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This  dish of course got got its world wide fame from the omnipresent version sold in Indian restaurants all over the planet, and since India existed long before Pakistan, it is safe to say that Butter Chicken was born in India, not Pakistan.
However, the version I am featuring here is the version which my sous chef Said taught me while I was working and living in Karachi, Pakistan.
If you wonder – Pakistan  was  one of the most beautiful, interesting and fascinating places Maria and I have lived. We only met very nice, gracious, openhearted, kind people who wanted to have nothing to do with the stuff that has turned the world off to this wonderful place.
Sadly, as in many other areas around the world, ignorant, devilish minorities spoil the country and make it a hell for hardworking, straight, honest people who want to live their life in peace and harmony.
But – this is of course another subject for another time and place to discuss……
Ok now, back to happier, tastier thoughts:
The  food in Pakistan’s  larger cities is marvelous, varied and highly seasoned, mostly  Indian in origin but with a great influx of Persian-, Chinese- and Afghan-cuisine among others. While I was living in Karachi, I was lucky to be able to learn a lot of home-style recipes from my cooks and sous chefs, (besides the commercial food we served in the hotel), who took special pride in showing me the great food their families had cooked for generations. The meals Maria and I had in Pakistan were truly among the best we were lucky to enjoy anywhere in the world 🙂
So many happy memories of gracious people, amazing food and wonderful friendships……….
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Bon Appetit !   Life is Good !
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Click here for more info about Pakistani Food
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Link to Garam Masala

Link to Naan
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Pakistani Butter Chicken

Pakistani Butter Chicken

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Pakistani Butter Chicken

Pakistani Butter Chicken

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Preparation :
To read instructions, hover over pictures
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Roast Fresh Ham With Caraway Jus (Gebratene Schweinekeule Mit Kümmelsoße)

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Like  last year, this year again I celebrated Christmas eve with my dear friends Dieter and Chacha, who were gracious enough to invite me to their family celebration. As usual, the food was out of this world. This years star of the dinner was a wonderful, tasty and succulent  standing rib roast  with all the trimmings and for dessert we all enjoyed Dieters traditional, perfect  soufflé.
After everybody ate, there was one leftover soufflé, which I bravely volunteered to put out of it’s lonely misery.
(All this great food plus two soufflé’s  on one evening – no wonder my belly looks so muscular). 😦
Earlier, just before I left my home to go to dinner, my  friend Curtis showed up with Christmas gifts. Among the goodies was a fresh ham of generous size, about enough to feed 7 people with a healthy appetite. In other words, enough for Bella and I to pig-out for two days 🙂 So, before I took off to Chacha’s and Dieter’s dinner, I scored the skin of the ham, salted it very generously with kosher salt and put it in the fridge to be cooked the next day. (This helps to draw the moisture from the skin and gives you a superior crackling). The next day, Thursday, I cooked the ham by starting it off at 420F for 20 minutes, then turning down the temperature to 325F for 4 hours and finishing the last twenty minutes at 420F again to crisp up the cracklings.
On this occasion I have forgone more traditional sidings such as vegetables, beans, rice, pasta or potatoes in favor of a simple guacamole, seeded rye bread, the pork jus, the onions which cooked together with the ham, grey poupon mustard and horseradish.
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Bon Appetit !   Life Is Good !
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Click here for  Guacamole Recipe
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P.S.
I will post a follow-up on the dishes I prepared with the leftovers.
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P.P.S.
I believe it is time to live a bit more “light” for at least the next few months, so starting January, I will change my food  (and therefore my post’s) to a bit of a lighter fare 5 days a week, while the weekend will feature the same type of food as usual, just smaller portions – and, sad to say, a drastic cutback on sweets.
Look for   ” Hans’ Lighter Comfort Food “  in upcoming post’s. See you there 🙂

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Roast Fresh Ham

Roast Fresh Ham

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Roast Fresh Ham

Roast Fresh Ham

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Preparation :
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To read instructions, hover over picture
To enlarge pictures and read instructions, click on pictures
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Kare Kare



So,  everybody and their mother have the one, the only, the very best  Kare Kare  recipe. Of course, having lived in the  Philippines  for almost five years, I have my very own “best” recipe.
As for the protein, the most common is ox tail, but of course you can substitute it with any protein you like, even omit it completely and make a vegetarian version. The most important part of  Kare Kare  is the peanut sauce, of which a million of fine variations exist 🙂  (and maybe some not so fine)
Here now is my humble version of this wonderful dish:

Saute beef neck bones, seasoned with kosher salt and black pepper, in peanut oil until browned. Remove bones, reserve. Saute chopped carrots, onions and celery until caramelized, return neck bones to the pot, cover with water. Add lots of garlic paste, a handful of rice, a good amount of turmeric, a few annatto seeds, salt and pepper and bring to a simmer. Cook slowly for about two to three hours or until meat is tender. Add a large amount of peanut butter and simmer until sauce has thickened. Add  Patis  and calamansi juice, check /adjust seasoning. While the meat simmers, blanch zucchini batons, eggplant batons, whole chilies and baby bok choy, shock in ice water, drain. When the stew is done, add the vegetables to it and simmer until vegetables have heated through. Serve with white rice.

Mabuting Gana !   Buhay Ay Mabuti !

Kare Kare

Kare Kare

Kare Kare

Kare Kare

Kare Kare

Kare Kare



Preparation :

saute beef neck bones, seasoned with kosher salt and black pepper, in peanut oil until browned

saute beef neck bones, seasoned with kosher salt and black pepper, in peanut oil until browned

remove bones, reserve

remove bones, reserve

saute chopped carrots, onions and celery until caramelized

saute chopped carrots, onions and celery until caramelized

return neck bones to the pot

return neck bones to the pot


cover with water

cover with water

add lots of garlic paste, a handful of rice, a good amount of turmeric, a few anatto seeds, salt and pepper and bring to a simmer

add lots of garlic paste, a handful of rice, a good amount of turmeric, a few anatto seeds, salt and pepper and bring to a simmer

ook slowly for about two to three hours or until meat is tender, add a large amount of peanut butter and simmer until sauce has thickened, add  patis  and calamansi juice, check /adjust seasoning

cook slowly for about two to three hours or until meat is tender, add a large amount of peanut butter and simmer until sauce has thickened, add patis and calamansi juice, check /adjust seasoning

while the meat simmers, blanch zucchini batons, eggplant batons, whole chilies and baby bok choy, schock in ice water, drain. When the stew is done, add the vegetables to it and simmer until vegetables have heated through. Serve with white rice

while the meat simmers, blanch zucchini batons, eggplant batons, whole chilies and baby bok choy, schock in ice water, drain. When the stew is done, add the vegetables to it and simmer until vegetables have heated through. Serve with white rice

this weeks herb bush :  Opal Basil

this weeks herb bush :
Opal Basil

Kare Kare

Kare Kare

Kare Kare

Kare Kare

Kare Kare

Kare Kare



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Chicken Liver Congee

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Usually,  I have  congee  for breakfast, but today I just wanted a big bowl of this culinary marvel for lunch.
It is one of the most satisfying dishes out there, as long as it is properly seasoned and has the ingredients you long for at the moment. As far as congee goes – anything goes 🙂
Even the texture has no right or wrong. As long as you like it – that’s the right texture. I like mine fairly thick, tasty, spicy and with lot’s of  “stuff” in it. I happened to have fresh chicken livers today, but you can use any protein you like, shrimps, scallops, chicken or whatever is handy. Maybe just vegetables? With egg or without? Many condiments or none?

Today I cooked my rice in a rich chicken stock, flavored with lots of grated ginger, garlic paste, kosher salt and ground chili pepper and a splash of fermented bean sauce. Once the porridge had the desired texture, I added medium-fried chicken livers,  Chinese black mushrooms,  cooked ham, corn, black beans, sesame oil, finely sliced chilies and scallions.

Bon Appetit !   Life is Good !


Click here for more  Congee  recipes


Chicken Liver Congee

Chicken Liver Congee

Chicken Liver Congee

Chicken Liver Congee


Preparation:

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season with granulated garlic, kosher salt, cayenne pepper, five spice powder, add cornstarch, mix well

season with granulated garlic, kosher salt, cayenne pepper, five spice powder, add cornstarch, mix well

fry in peanut oil until medium, remove to absorbent paper

fry livers in peanut oil until medium, remove to absorbent paper

almost :-) ......

almost  ………

to porridge add livers, beans, corn, mushroom, chilies, scallions and sesame seed oil, check/adjust seasoning

to the porridge add livers, beans, corn, mushroom, chilies, scallions and sesame seed oil, check/adjust seasoning

Chicken Liver Congee

Chicken Liver Congee

Chicken Liver Congee

Chicken Liver Congee

Chicken Liver Congee

Chicken Liver Congee


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Chicken Curry, Roti, Raita & Rice



This  is my “GO TO” curry dish.
As I mentioned before, I usually have some containers with curry sauce in the freezer, so by the time the naan, raita and rice (polo) are done, the curry is also ready.
I also alway’s have uncooked naan in the freezer. Just cook it on a griddle or cast iron pan from frozen.

Great, complete meal in half an hour 🙂


Bon Appetit !   Life is Good !  


Click here for Naan recipe
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Click here for POLO Recipe

Click here for Curry Sauce/Base recipe

 

Chicken Curry, Roti, Raita &  Rice

Chicken Curry, Roti, Raita & Rice

Chicken Curry

Chicken Curry

saute chicken tigh's in garlic oil until golden

saute chicken thighs in garlic oil until golden

add curry sauce/base, lots of chopped cilantro and a bit of water

add curry sauce/base, lots of chopped cilantro and a bit of water

simmer covered until chicken is cooked through, check/adjust seasoning

simmer covered until chicken is cooked through, check/adjust seasoning

meanwhile, grate cucumbers and red onions, add salt, let stand for 10 minutes

meanwhile, grate cucumbers and red onions, add salt, let stand for 10 minutes

after 10 minutes, squeeze out all waterfrom cucumbers, discard

after 10 minutes, squeeze out all waterfrom cucumbers, discard

season wit cayenne papper, garlic paste and garam masala, add greek yogurt, blend all

season wit cayenne papper, garlic paste and garam masala, add greek yogurt, blend all

Raita

Raita

cook naan on griddle or cast iron pan

cook naan on griddle or cast iron pan, brush with ghee, sprinkle with kosher salt

Chicken Curry

Chicken Curry

Chicken Curry, Roti, Raita &  Rice

Chicken Curry, Roti, Raita & Rice




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e-coli




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Breakfast Of Champions # 31 Shrimp And Lap Chee Fried Rice

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This  is one of my easy stand-by recipe’s. Whenever I have leftover rice from the previous day, it usually becomes breakfast the next morning. It takes about ten minutes to prepare, so it’s no sweat at all in the morning 🙂

Bon Appetit !   Have A Great Sunday !
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Breakfast Of Champions # 31

Breakfast Of Champions # 31

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Donkatsu

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Yesterday’s  dinner was one of these dishes which are so universal that most countries have their own version of it, distinguishable only by it’s different presentation and condiments.
Tontkatsu  is one of these dishes. It is basically a breaded pork cutlet, which in its home, Japan, is served in many variations. The version I prepared last night is served over a bowl of rice with egg, so “Tonkatsu ” becomes “Donkatsu”.  Tonkatsu dipping sauce is served separately.

Bon Appetit !   Life is Good !
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Tonkatsu Dipping Sauce Recipe
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Gyū katsu Recipe
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Donkatsu

Donkatsu

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season cutlets with kosher salt and cayenne pepper, bread in flour, egg and panko bread crumbs. Fry. Remove to absorbent paper. Slice

season cutlets with kosher salt and cayenne pepper, bread in flour, egg and panko bread crumbs. Fry. Remove to absorbent paper. Slice

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add steamed rice to bowl

add steamed rice to bowl

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add sliced cutlet, eggs and orange wedge

add sliced cutlet, eggs and orange wedge

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Donkatsu

Donkatsu

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Donkatsu

Donkatsu

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Donkatsu

Donkatsu

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Donkatsu

Donkatsu

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Dear Friend’s, to help support this blog, please be so kind and click on the video on the bottom of this page.
(You don’t have to watch it, just click once)   Thank you 🙂
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