Tonkotsu style ramen

Serves 4

Ingredients:

For the pork marinade:

* 400 g pork steak (preferable one piece)

* 1 tablespoon sake

* 1 tablespoon soy sauce

* 1 teaspoon oyster sauce

* 1 tablespoon honey

* 1 garlic clove, chopped

* Salt

* Pepper

For the soup:

* 1 liter stock (any kind will do, but I used dashi)
* 0.5 liter soy milk

* 1 tablespoon soy sauce (or more to taste)
* 1 teaspoon sugar

* 1 thumb sized piece of ginger, grated

* 2 garlic cloves, grated

* Noodles

* Optional: Sesame oil

For the topping:

* Pork
* Narutomaki (I used "normal" fish cake since I couldn't find it where I live)

* Spring onion

* Bamboo shoots

* Whatever you like

Preparation:

Sprinkle the pork with salt and pepper on each side and heat up a skillet with some oil.
Fry the pork on each side until brown and set aside. Don't cook it through!

Now let the pork cool down and mix all the ingredients for the marinade. Put the marinade in the skillet and let it simmer until the alcohol from the sake is evaporated. Meanwhile cut the pork in slices. You will notice that it is probably still red on the inside, but this is ok.
Put the pork in the skillet with the marinade and fry until the pork sucked up some of the marinade, or, like I did, until a bit crispy.

Take out the pork and set aside. Now we start boiling our noodles while we prepare the soup.

Heat up a pan on medium heat andboil the stock. Add the rest of the ingredients and slowly warm the soup. Don't let it boil! Put in a teaspoon of sesame oil if you have it to enhance the flavour. Mix thoroughly and lower the heat to the lowest setting to keep the soup warm.

When the noodles are done, pour the water and rinse with cold water. Put the noodles in a bowl and pour the soup over them until they are almost under. Now add your favourite toppings in any way you like and enjoy your soup!


Mike & Leda

Piri Piri Chicken burgers

serves 4

Ingredients:

For the burgers

* 4 buns
* 600g Chicken breast
* 2 tomatoes
* 8 slices of cucumber
* lettuce
* 4 slices of cheese
* 1 tablespoon castor sugar
* 2 tablespoons balsemic vinegar
* 2 tablespoon olive oil
* piri piri herbs (see http://emiliosbistro.blogspot.nl/2017/06/piri-piri-chicken.html )
* juice of one lemon
* 1 large onion
* 4 tablespoons yogonaise

For the sweet potato oven baked fries:

* 4 medium sized sweet potatoes
* 2 Tablespoons corn starch
* 1 Tablespoons olive oil
* 1/2 teaspoon black pepper
* 1/2 teaspoon paprika powder
* 1/2 teaspoon garlic powder
* 1/2 teaspoon brown sugar
* Salt (to taste)

Preparation:

Peel the potatoes and cut them in 1 cm fries. Put them in a bowl with water for 1 hour.

Now beat the chicken with a meat hammer or anything similar until evenly round. Now put the herbs in a bowl and mix with lemon juice and a bit of olive oil. In this recipe I used one tablespoon. Now mix your chicken with the marinade and set aside.

Preheat the oven to 220 C.

Now we will prepare some caramelized onions. Heat up 1 tablespoon of oil and add the onion. Stir fry for a few minutes and then add the sugar. Stir fry for one more minute and then put the vinegar, turn the heat to low and let it simmer until the liquid is gone. Set aside.

Rinse and dry the fries. Now mix them in a bowl with cornstarch and add the oil. Toss them over again to evenly distribute the oil. Now add the rest of the herbs except for the salt and give them one good mix. Place the fries on a baking tray in the oven, evenly distributed and not too close together. Bake for 10-15 minutes.

Now heat up a grill pan and put the chicken once it is hot. Cook thoroughly on each side, until you are satisfied.

Now the fries should be done. Flip them all over and bake for another 10 - 15 minutes more, or until crisp.

Open the buns and grill each side until it gets a bit crisp, but still soft.
Now put one spoon of yogonaise on each burger, followed by lettuce, onions, chicken, cheese, tomatoes, cucumber, and the top of the bun.

Serve with the fries and possibly a nice soda!

Enjoy!

Mike & Leda

Chickpea salad with Kebab skews

serves 4 - 6

Ingredients:

* 500 grams minced beef

* 1 red onion

* Kebab/Köfte herbs ( can be found in Middle-Eastern supermarkets)

* 800 grams chickpeas, cooked

* 1 red paprika

* 1 yellow paprika

* 1 cucumber

* a handful of flat parsley

* 2 garlic cloves

* 250 gram cherry tomatoes

* zest and juice of 3 lemons

* a handful of fresh mint

* 5 spring onions

* 100 gram feta

* 2 spoons of olive oil

* salt to taste

* black pepper to taste

Preparation:

Finely chop the onion, and the garlic. Keep one garlic clove for the salad, and one for the kebab.
In a bowl, mix the herbs with the kebab, onion and garlic. You can also add a bit of parsley if you like. Leave alone for now.

Cut the paprika's and cucumber in cubes and cut the spring onion in slices. Halve the cherry tomatoes and add them to a bowl. Add the chickpeas too.

Use a rasp and take the zest from the lemon, straight to the salad bowl and finely cut the parsley and mint. Add them to the bowl with the remaining garlic.

Now take the juice from the lemon and put it straight to the bowl with the olive oil, and mix.
Break the feta with your hands in pieces to your preference and mix. Add salt and pepper to taste, and your salad is done.

Now use skews  and put the meat on them, in amounts you prefer. I made 4 skews out of the meat.
Heat up a grill pan and put a drop of oil. Take a paper towel and spread the oil over the pan.

Add the skews, and turn them once one side is done. If you like medium raw, count 3 minutes for each side, like I did, else keep them longer. Be sure that the outside is cooked thoroughly before serving!

Once the skews are done, serve next to the salad and enjoy your meal!

Mike & Leda

Tom Kha Goong

serves 6 - 8

Ingredients:

* 1 kg prawns, cleaned (or 500 g chicken for Tom Kha Kai)

* 1 can of bamboo shoots

* 1 thumb sized chunk of galangal

* 3 stalks of lemongrass

* 1 big onion

* 500 g mushrooms (I used oyster mushrooms)

* 5 Thai chilies

* 6 kaffir lime leaves

* 2 liters coconut milk

* 1 liter water

* Lime juice to taste

* Salt to taste ( or Thai fish sauce)

* Coriander to taste (chopped)

Preparation:

Cut the stem off the galangal and cut the galangal in slices of about 0.5 cm thick. Slice the bottom off the lemongrass and cut them diagonally in about 1,5 cm strips. Put 1 liter of coconut milk in a pan with half a liter of water and start boiling it. Immediately put in the galangal and lemongrass, and turn the heat to medium. You don't want to make it boil, but rather to the boiling point.

Optional part:
Now if you are using chicken, cut them in medium size pieces and wait for the coconut milk to come to the boiling point. This is the time to put the chicken. 

After that add the rest of the coconut milk and water, and stir to blend. Keep in mind you only stir in one direction always!

Take the stems off the chilies and cut them diagonally in thin slices and add them to the soup. Now add the prawns, if you are not using chicken. Give the soup a quick stir. Now cut the mushrooms in however size you prefer. I used oyster mushrooms so some of them were rather big, so I cut them down a bit. Add them to the soup and softly stir, again, only in one direction! 

If your soup is boiling, turn the heat down a little, we should use a medium heat so it slowly warms up, but not boil. Add the bamboo shoots.

Now peel the onion and cut it in half, and then make wedges. Add them directly to the soup. Cut the tomatoes the same way. Again wait for the soup to almost boil, then add the tomatoes.

Take the lime leaves and break them with your hand so it releases the flavor better. Add to the soup and give a quick stir.

We can start adding the salt (or fish sauce if you prefer!) now. Be sure to taste every now and then so we don't overdo it. For 5 to 10 minutes softly boil the soup while calmly stirring occasionally. We want the ingredients to be cooked, but not overcook the soup. Turn the heat off once it is ready.

If you are a fan, you can add the chopped coriander to the soup now, and stir.

For the final ingredient, it is time to add the lime juice. Add a bit, stir and taste until you are satisfied. If not, add more, but be sure to taste!

Once you are satisfied, 

Serve your Tom Kha Goong/Kai and enjoy the interesting combination of sweet, sour and salt of the amazing Thai kitchen.

Enjoy your dinner!

Mike & Leda

Piri Piri Chicken

Serves 4

Ingredients:

* 4 Chicken breasts of 150 gram each

* 1 Spoon paprika powder

* 1 Spoon smoked paprika powder

* 1 Spoon onion powder

* 1 Spoon garlic powder

* 1 Spoon ginger powder

* 1 Spoon cardamom powder

* 1 Spoon oregano

* 1 Spoon salt

* 1/2 Spoon piri piri chili, or cayenne powder

* Olive oil 

* Optional: Lime or lemon juice

Preparation:

Mix all the herbs in a bowl and put in a jar for future use.
Take the chicken breast and cover with the piri piri herbs, olive oil, and optionally some lime or lemon juice. Put in the grill for 20-30 minutes, turning them halfway.

I served it with a summerish salad consisting of:

* Corn
* Cucumber

* Cherry tomatoes

* Kidney beans

* Spring onion

* Sweet pointy paprika 

* Mango

Eating it with fries is also an option, but rice goes well too.

Enjoy your meal!

Mike & Leda

Mongolian Beef

Serves 3 - 4

Ingredients:

* 500g tender beef ( I used rump steak )
* Salt
* Pepper
* Cornstarch
* 1/4 Cup light brown castor sugar
* 1/4 Cup soy sauce
* 3 Garlic cloves
* 2 Table spoons sweet chili sauce
* 1 Teaspoon ginger powder
* Spring onion

Preparation:

Cut the beef in thin slices, I did this when it was still half frozen for the better result.
Now mix the beef with cornstarch, salt and pepper, set aside.

Chop the garlic in small pieces.
Mix the rest ingredients of the sauce, including 1 teaspoon of cornstarch in a measuring cup, or bowl.

Now heat oil in a skillet and add the beef slices. Cook 1 minute on side. Work in batches.
Once the last batch is finished, add the rest of the beef and the sauce. Mix well and let it simmer until the sauce thickens. Decorate with the spring onion.

I served with boiled rice and steamed broccoli, but feel free to change to whatever you like.

Enjoy your meal.

Mike & Leda

Asian Burger

serves 4

Ingredients:

* 300 g minced meat (half pork half beef)

* Zucchini slices
* Beansprout
* Chinese cabbage
* Oyster Mushroom (or any kind of mushroom you like)
* Ginger Syrup
* Soy sauce
* Buns
* Garlic
* Ginger

Optional:

* Crispy onions
* Sambal
* Breadcrumbs

Preparation:

Finely cut the ginger and garlic and put the meat in a bowl. Mix with the ginger, garlic, a dash of soy sauce and optionally the breadcrumbs. Leave alone for a while so the flavours can blend.

Meanwhile cut the cabbage in as big of a size you want, I used large strips, since it shrinks while stir frying. Since I used it for the topping I wanted it to be as large as possible while still maintaining a medium structure. Cut the mushrooms in 1 cm strips. Now we can make 4 burgers of the meat mixture.

Heat up a saute pan or wok and stir fry the cabbage and mushrooms, and after 1 minute add a little bit of soy sauce and ginger syrup and mix, turn the heat to low, or better off if you want to keep the crispness of the cabbage.

Heat up a grill pan and cut the buns in half. If you like you can roast the buns for a bit until the pan gets hot enough to grill the burgers, and the zucchini slices. For the burgers; grill 3 minutes on each side. Meanwhile put the beansprout in a sieve and pour boiled water over them.

When everything is done we will finish the burger by putting it all together.
Bottom bun, ginger syrup if you want, cabbage, beansprout, burger, zucchini slices, crispy onions, and on the top bun a bit of sambal (chili paste) if you want some spice, and then the top bun.

This was a surprisingly tasty hamburger for a change and I hope you will like it as much as we did.

Enjoy!

Mike & Leda

Good Breakfast

serves 1

Ingredients:

* Cereal
* Milk

Preparation:

Put the as much cereal as you desire in a bowl, and pour in as much milk as you like.
Personally I like the milk to be a bit lower than the cereal. If you want it crunchy, eat immediately, if you want it softer wait a couple of minutes.

Enjoy your breakfast and  April's fools :)

Mike & Leda

Pizza

serves 3 - 4

Ingredients:

For the dough:

* 500g Flour

* 1 bag of instant yeast (7 g)

* 250 ml warm water

* 1 spoon salt

* 1 spoon sugar

* 1 spoon oliveoil

* Oregano (optional)

For the sauce:

* 150ml passata

* Italian herbs

* Oregano (optional)

* 4 gloves of fresh garlic, minced

* 1 spoon salt

* 1 spoon olive oil

Preparation:

Put the flour in a big bowl, along with the salt and the oregano.

Add the yeast to the water, and add a whiff of sugar, and put the rest of the sugar in the flour mix.

Stir the yeast mix until the yeast is dissolved, and leave alone for 10 minutes. After 10 minutes there should be foam on the yeast, then you know it is ready. If not, throw it away and try again.

If the yeast is good, put it in the flour mix and stir to blend until all water is absorbed. Now add the olive oil and start kneading until it is sticky like a post-it note. It should still be sticky, but also let go easily. Knead it in a ball and leave alone in the bowl for an hour covered with a moist cloth.

(Tip: if it is still too sticky, slowly add a bit of flour)

Meanwhile we prepare the sauce by mixing all ingredients listed above. 

Another options is to use tomato puree instead of passata, and a bit of water to make it thinner. You can even leave out the garlic, some people also add a teaspoon of mustard, or go crazy and use barbecue sauce instead. It is up to you!

After the hour is done, push the air out of the dough, make a ball again, and leave alone for one hour more.

Now it is time to make your pizza, make 3 balls out of the dough and put some flour on your counter and use a rolling pin to make the pizza in whatever form you like, personally I use a rectangle form, since that is the size of my oven dish, and it is easier to separate for two people.

I also like to fold the edges up a bit so it is easier to hold once it is done.

Preheat the oven on the highest heat. I used 250 degrees Celsius.

Now cover the pizza with the sauce, and your favourite toppings. A tip here, if you use cheese, put 1/3 of the amount on the sauce, cover with your toppings and put the rest (2/3) of the cheese over the toppings for the best result.

For me it took only 15 to 20 minutes until the pizza was done, but I advice to keep an eye on your culinary creation!

In case you are curious about the toppings I used on my picture it is;
Minced meat, mixed with a self made herb mixture, onion, tomato, paprika and mushroom. As for the cheese, I used a small amount of Gouda and a bit more of Mozzarella.

Enjoy your pizza!

Mike & Leda

Gumbo

serves 6 - 8

Ingredients:

For the cajun herbs:

* 1 spoon garlic powder

* 1 spoon onion powder

* 2 teaspoons white pepper

* 2 teaspoons black pepper

* 1,5 teaspoon cayenne pepper

* 2 teaspoons thyme

* 0,5 teaspoon oregano

* Salt to taste

For the roux:

* flour

* butter/oil

For the dish:

* Cajun herbs

* 3 spoons of roux

* 2 middle sized onions

* 1 paprika

* celery

* 1 can okra (300 g)

* 1 can of tomato cubes

* 1 spoon tomato puree

* 60 g butter

* 2 garlic cloves

* 2 bay leaves

* 0,5 teaspoon piment

* Tabasco to taste

* 1 spoon worcestersauce

* 2 liters fish stock

* 500 gram middle sized shrimp

* andalouie sausage ( or "Gelderse gekookte worst" if you can't find it in the Netherlands)

* Rice 

Preparation:

Start by making the roux, you do this by having an evenly distributed amount of flour and oil or butter. I used oil. Heat up a pan and warm up the oil until it starts to get hot. Add a quarter of the flour and keep stirring on medium heat. Slowly add more and more flour until you reached an even amount of oil and flour. Keep stirring until it reaches a dark brown colour. It should not burn! Keep stirring, this is very important, but you can also take the pan from the heat and stir for 30 seconds before putting it back. When the roux is finished, put it aside. 

Rinse the okra and set aside for later.

Finely cut all the vegetables and the garlic. Stir fry the onion, paprika and celery on low heat for 2 - 3 minutes then add the garlic and the sausage. Put the heat on the lowest setting and let it cook for 10 - 20 minutes, while stirring occasionally. Meanwhile start boiling the rice.

Now add the Okra, the tomato cubes and the tomato puree to the vegetables, along with all the herbs, worcestersauce and tabasco. Stir thorougly and let it cook for 2 minutes. Now add the fish stock and the roux and mix until blended. Bring to the boil, turn the heat low and keep stirring occasionally for 15 minutes while it simmers. Now add the shrimp and cook for 5 minutes more and your dish is ready. Bring to taste with salt and pepper if you like.

Serve immediately with the rice.

Enjoy your meal,

Mike & Leda

Surinamese Broccoli

serves 4 - 6

Ingredients:

* 1 kg Broccoli

* 500 g Chicken breast

* 1 Middle sized onion

* 2 Tomatoes

* 2 Garlic cloves

* 2 Maggi cubes

* 1 spoon Ketjap Manis

* 1 spoon Ketjap asin

* 100 ml water

* 2 Spoons sunflower oil

* Salt to taste

* Pepper to taste

* Peanut sauce (ready to use, self made or my recipe )

* Optional: 1 Madam jeanette if you want it spicy.

Preparation:

Finely cut the onion and garlic cloves, and cut the tomato and chicken in cubes. Cut the broccoli in florets.

Heat up a saute pan and stir fry the onion on medium heat until it looks glassy. Add the tomato and garlic (and madam jeanette if you use it) and stir fry for one minute more. 

Now add the chicken and stir fry until all the sides are gold brown. Now crumble the maggi and add to the mix, along with both the ketjap. Stir well.

Finally add the broccoli and the water and mix well. Bring to the boil and lower the heat to let it simmer for 10 minutes more.

After 10 minutes, check if the broccoli is as soft as you want it, if not boil a bit more.
Season with salt and pepper to taste.

Serve with rice or noodles and the peanut sauce on top.

Enjoy your meal!

Mike & Leda

Rhythm Chicken Wraps

Serves 4 - 8

Ingredients:

* 600g chicken breast

* 1 mango
* 0,5 cucumber

* Lettuce

* (Caribbean) wraps
* Jamaican Jerk herbs

* Mayonnaise or Yogonnaise 

* Spicy mango chutney 

Preparation:

Bring water to the boil and boil the chicken. Meanwhile cut the mango and cucumber in cubes, and cut the lettuce in strips. Now we will make a sauce of the mayonnaise and the mango chutney by mixing them together.

When the chicken is finished, take two forks and shred them to pieces.
Now heat up a skillet and add the chicken and about 1 spoon of the Jerk herbs. You can add more if you like it spicy, or if your mango chutney isn't spicy at all. Stir fry well to blend all the herbs. 

Now take a wrap (for the best result use a Caribbean wrap, or Roti) and spread it with the sauce. Then add some mango, cucumber, lettuce and chicken.

Roll the wrap and serve immediately.

You can have a small salad on the side and even some spicy rice, or you can get greedy and eat two wraps!

I hope you have a good meal!

Mike & Leda

Roti Massala

serves 4 - 6

Ingredients:

* 600g chicken breast

* 2 onions ( 1 onion for the beans)

* 5 garlic cloves ( 1 glove for the beans)

* 40g curry massala

* black pepper

* 1 teaspoon cumin powder

* 2 tomatoes

* 300ml chicken stock

* 4 potatoes

* 500g long beans

* 4 to 6 eggs

* 4 to 6 Caribbean wraps (Roti)

* 1 madam jeanette pepper

Preparation:

Boil the eggs before you start. The inside needs to be soft, so cook them for about 5 minutes. Set aside. Peel the potatoes.

Cut the chicken and potatoes in cubes, and finely cut the onion and garlic. Clean the long beans and cut them in  5 cm pieces.

Heat up a saute pan and fry the eggs on all sides until brown and take them out. Now add the chicken. Stir fry until brown and one onion and 4 garlic cloves, along with all the herbs. Stir fry for 3 minutes before adding the tomato cubes. Stir fry for 2 minutes more. Now add the chicken stock and bring to the boil. Add the potatoes, the whole pepper and mix, turn the heat to low and let it simmer for 45 minutes. 

Meanwhile heat up a wok and saute the remaining onion and garlic on medium heat. Once they start to colour, add the long beans. Stir fry for about 2 minutes, and then add a little bit of water. Wait for the water to dissolve while stirring. Add water and repeat the process until the beans are cooked however you prefer. If you want them soft, go on for a while longer!

Turn the heat off and wait for the chicken mix to finish. Add the eggs and mix well.
Once finished, serve with one egg, the long beans and a Caribbean wrap (Roti).

Enjoy your meal!

Mike & Leda

Chicken with green beans

Serves 8 - 10

Ingredients:

Dough:

* 1 passata package

* 1/2 cup olive oil

* 2 onions

* 2 carrots

* 1 bunch parsley 

* 1kg green beans

* 1kg chicken

*a pinch of cinnamon 

*salt and pepper

*smoked paprika 

*2 bay leaves

Preparation:

Cut the onions and the carrots, finely cut the parsley and clean and cut the green beans. 

Cut the chicken in parts and use half of the oil to softly grill the chicken in a pan. 

Put the chicken in a bowl and use the rest of the olive oil to grill the onion in the same pan. 

Add the green beans and give it a steer. 

Add the passata, some water and all the spices and herbs (salt, pepper, smoked paprika, cinnamon, parsley and bay leaves).

Cover the pot and let it slowly cook until the beans are soft.

Add water if needed.

Finally, add the chicken in the pot and let it boil one more time.

Serve it with a generous piece of feta cheese, a slice of warm bread.

Enjoy your meal!

Mike & Leda

Lahmacun

Serves 8 - 10

Ingredients:

Dough:

* 1kg flour

* 50g butter

* 42g east

* 4 teaspoons salt

* 300ml warm water

* 300ml milk

* 2 teaspoons sugar

Topping:

* 300g ground lamb meat (I used beef)

* 2 tomatoes

* 1 big onion

* Parsley

* 3 red paprika's

* 35g tomato puree

* 4 tablespoons sunflower oil

* 180ml water

* 4 teaspoons salt

* 4 teaspoons chili flakes

Preparation:

Combine all the ingredients of the dough in a bowl and knead it well until it is hardly sticky and starts to form a ball. Cover the bowl with a teacloth for 30 minutes.

Meanwhile we will make the topping.

Cut the tomatoes, onion and paprika in small pieces and chop the parsley. Put it in the blender and blend.

Take the ground meat in a bowl and add the blended vegetables. Also add the tomato puree and sunflower oil. Sprinkle the salt and chili flakes over the ground meat mixture and add the water. Knead it thoroughly until everything is blended together nicely.

Now we shall make the pizza's. Start to preheat the oven to 220 C, make small balls from the dough the size of a tennis ball and use a rolling pin to make nice flat circular "wraps". Use some flour on the kitchen counter to make this step easier and less sticky. 

Since my oven is rather small I had to make the pizza's one by one, which cost me a lot of time. Take the pizza on an oven sheet and put some of the meat mixture on top spreading it well on the surface. Put in the oven and cook for 5 - 7 minutes. The sides should be crispy and the bottom should be cooked. 

Repeat this step to finish all the pizza's. I got about 14 - 15 pizza's from this.

After all the pizza's are done, serve them with garlic sauce and a salad of choice.
Enjoy your meal!

Mike & Leda

KFChicken with Coleslaw

Serves 4-6

Ingredients:

Chicken

* Chicken pieces

* 1 Cup of flour

* 1 Cup of Panko
* Salt to taste
* Black pepper to taste
* 1 Teaspoon of cayenne pepper

* 1 Spoon of oregano

* Buttermilk

Coleslaw
* 0.5 Cabbage
* 6 Carrots

* 1 Handful of raisins

* Mayonnaise

* Buttermilk
* Apple vinegar

* 1 Spoon honey or castor sugar

* 1 Teaspoon cumin powder

Preparation:

You can deep fry the chicken (180 C) or bake it in the oven (200 C, 35 minutes), the latter is healthier.

Mix the ingredients for the chicken in a bowl except the chicken and buttermilk. Mix well, so the spices gets evenly blended. In a separate bowl pour 1 cup of buttermilk (or enough to coat all your chicken).

If you are using the oven, coat an oven plate with tin foil and preheat the oven on 200 C. Now grease the tin foil with either oil or butter. Put the chicken in the buttermilk and put it in the flour mix, coating it evenly. Place on the oven plate.

Once you are done with the chicken, put the plate in the oven and cook a total of 35 minutes, taking the chicken out every 10 minutes to spray it with a bit of oil, not too much, or the coating will let go!

Keep in mind that if you keep the skin on the chicken, it melts and wets the coating from the inside. Leave alone for the last 15 minutes.

Meanwhile prepare the coleslaw. Make a marinade of the mayonnaise, buttermilk, vinegar, honey and cumin powder. Put the raisins in hot water and let them soak for a while. Rasp the carrot and add to the marinade, mixing it well. Now add the drained raisins. Cut the cabbage in thin strips and add to the mix. Stir so everything gets coated evenly with the marinade, and leave alone.
The salad tastes best if it is made one night before.

Once the chicken is done, serve with the salad and some fries.

Enjoy your meal!

Mike & Leda

Tikka Mahala Chicken

serves 4 - 6 

Ingredients:

* Coriander (optional, for garnish)

* Boiled Rice 

Marinade

* 600g Chicken Breast

* 1 Cup Greek yogurt

* 1 Spoon lemon juice

* 1 Spoon minced ginger

* 2 Teaspoons cumin powder 

* 1 Teaspoon cinnamon powder

* 2 Teaspoon cayenne pepper powder (more to taste)

* 2 Teaspoon black pepper ( more to taste)

* Salt to taste

Sauce

* 2 Tablespoons Butter

* 2 Teaspoon minced garlic

* 1 Spoon of lemon juice

* 1,5 Teaspoon turmeric powder

* Sambal Oelek (to taste)

* 2 Teaspoons Cumin powder

* 2 Teaspoons paprika powder

* Salt to taste

* 1 Package of passata

* 250g Creme fraiche

* Meat juices from the grilled chicken (optional)

* 3-4 Large carrots

* 1-2 Potatoes

Preparation:

This recipe is famous from the game Ni No Kuni, and I made it with the help of the amazing blog: Fiction-Food. The real recipe (also the in game recipe) uses beef, and can be found here.
I used chicken in this recipe because it is cheaper here.

Mix the ingredients for the marinade in a bowl. Cut the chicken in 1 cm pieces and mix with the marinade. Leave for a few hours.

Meanwhile cut the potatoes and carrots in 1 cm cubes and boil the until they are tender.
Now put the chicken on skewers and grill the chicken. You can use a grillpan, the grill of the oven, or the oven on 200 C and cook them for 30 minutes, turning them after 15 min.

Now make the sauce by melting the butter. When the butter is hot enough, add the garlic and sambal. Simmer for 1 minute, after that add all the herbs. Simmer for 1 minute more, and then add the passata, lemon juice and creme fraiche. Leave alone for 15-20 minutes stirring occasionally.

Now boil the rice.
After this add the chicken (and the optional meat juice) to the sauce and mix well. Cook for 10 minutes more before adding the carrot and potatoes. Mix well and leave alone for 2 minutes.
The food is ready now!

Server with rice and optionally decorate with coriander.

Enjoy your meal!

Mike & Leda