Chorizo in tomatosauce

serves 4

Ingredients:

* 1 chorizo sausage
* 1 red paprika
* 1 yellow paprika
* 1 green paprika
* 1 small can of corn
* 1 red onion (or normal onion if you don't have red)
* red tabasco (or hot pepper sauce)
* 1 pack of Heinz tomato frito (or any other brand)
* cumin
* 1 bay leaf
* garlic powder
* rice

Additional:
* salt

Preparations:

Cook the rice following the instructions on the package. Personally I like to use Surinamese rice with the follwing instructions: 1 cup of rice, 1,5 cup of water per person. Cook the rice while stirring on highest heat until cooking, then lower to lowest heat and close the lit. Stir every now and then until it cooks dry. I'd like to use 1 cup of rice for two persons, as it is quite much for my taste.

Cut the chorizo in 1 cm cubes. Cut the paprika's and onion in slices.
Heat up a casserole until it reached temperature. Add a small amount of oil (as the chorizo is fat enough as it is) and stir fry the chorizo until it reached color. Now put in the onion and paprika's and stir fry until the onion looks glassy. Now add the corn (without the water!) and stir until mixed.
Now we can start making the sauce. Put in  the whole tomato frito, and 100 ml of water. Add 1 tablespoon of cumin, 1 bayleaf and one dessertspoon of garlic powder. Now put in the tabaso or hot peper sauce to taste. Mix everything well. If the sauce is too thick, add some more water. Taste if you like it, if not add some salt or pepper sauce. If you are satisfied, turn the heat of and serve with rice.

This is a recipe I made up by myself, inspired by my roots.
My dad is from Gran Canaria, which is one of the 7 Canary Islands belonging to Spain.

I certainly hope you enjoy this dish, and I hope to see you return!
Yours truly,

Mike

Spicy tuna sandwich

serves 4 to 6

Ingredients:

* 1 red paprika
* 1 yellow paprika
* 1 green paprika
* 1 chinese cabbage
* 1 madam jeanette pepper/chili
* 1 leek
* 1 vegetable stock cube
* soy sauce
* turmeric powder
* garlic powder
* 3 cans of tuna
* crusty bread rolls (or rice depends on your taste)

Additional:

* 1 carrot

Preparation:

Let the water leak from the tuna cans. Chop all vegetables in small strips and the leek in small (half) rings. Remove the seeds from the pepper. I recommend you to use gloves as this pepper can be a nuisance when you accidentally touch your eyes or anything. Finely cut the pepper.
Heat up a wok and once it reached temperature, pour in some oil. Put in all vegetables including the pepper. Stir fry until the vegetables have shrunk a little and the cabbage looks glassy. Now crumble 1 vegetable stock cube over the vegetables and stir well. Add the tuna, be sure to mix it well with the vegetables. Now put in a spoon of garlic powder and turmeric powder. Now put in a dash of soy sauce. Mix everything well once more and let it cook for another minute.

When it's done you can put it on a sandwich, personally I love to use crusty bread rolls (also known as pistolets) with it. However if you prefer to eat this with rice, you can do so too!

This recipe is also one that a colleague of mine taught me.
I hope you enjoyed it and I certainly hope you'll return for more!
Yours truly,

Mike

Chicken wings in hot red sauce

serves 4 to 6

Ingredients:

* 500 gr chicken wings (fresh or deep freeze)
* 2 tomatoes
* 1 big onion
* 2 rawit peppers/chilies (color doesn't matter, can be red or green)
* 3 garlic cloves
* oyster sauce
* soy sauce
* tomato ketchup
* sweet chili-garlic sauce
* tom yum paste (or any other chili paste)
* rice
* coconut milk

Additional:

* seasoning for the chicken wings

Preparations:

Put the chicken wings in the oven until crisp, but not dry. I use 180°C and mostly about 60 minutes, turn the wings halfway. If you use deep freeze chicken wings, follow the instructions on the package.
Cut the onions in half, then in slices. Do the same for the tomatoes. Remove the inside of the chilies and remove the skin from the garlic cloves. Finely chop the garlic and chilies.

Put rice in a pot, personally I use one cup of rice for 2 persons instead of 1 person. Then I put in 1,5 cup of water, and 100 ml of coconut milk. Heat until it cooks, stir so the rice comes loose, then lower the heat to the lowest. Now put the lid on the pot and let it cook dry while stirring every now and then.

Once the chicken is done remove them from the oven and let them cool while you heat up a wok.
When the wok has reached enough heat put in some oil. Personally I like to use sunflower-olive oil.
Fry the onions until glassy. Now add the chilies and garlic and mix them for a good minute. After that put in one dessertspoon of the tom yum chili paste. Mix well and add the sliced tomatoes. Cook for about 2 minutes and then add the chicken. Now put in the sweet chili-garlic sauce, two spoons of ketchup, one spoon oyster sauce and one spoon of soy sauce. Mix everything well and let it cook for a couple of minutes until the sauce blends with the chicken. Serve this dish next to the rice.

Tip:

Personally I mix some of the sauce (without the chicken) with the rice and eat the chicken next to it.

This is a recipe a colleague of mine taught me.
I hope you enjoyed this recipe.
Yours truly,

Mike