Dan Dan Noodles

serves 4 - 6

Original recipe can be found here.

Ingredients:

1 bok choy

125 g noodles per person

1,5 teaspoons sesame oil

For the meat:

1 tablespoon vegetable oil

500g ground pork

1 thumb piece of fresh ginger

4 garlic cloves 

2 tablespoons hoisin sauce

2 tablespoons soy sauce

For the sauce:

1 tablespoon chili oil

1/4 cup low sodium soy sauce

1/4 cup peanut butter 

1 tablespoon chili paste, like Sambal Oelek

400 ml chicken broth (more if needed)

pinch of granulated sugar

To serve:

4 scallions, thinly sliced

1/2 cup peanuts, rough chopped

1 teaspoon Sichuan peppercorns, or chili flakes

Preparation:

Cut the bok choy length-wise, and finely cut the ginger and garlic. Thinly slice the scallions, and chop the peanuts. You can also use a mortar for the peanuts.

Bring water to the boil. Add a pinch of salt and the bok choy. Cover and cook 3-5 minutes or until just blanched. Remove and drain. Set aside.

Add the noodles to the same pot of boiling water and cook according to package directions. Drain well. Return the noodles to the now empty pot and add the sesame oil. Cover and set aside.

Heat a sautée pan, or wok over medium high heat. Add the vegetable oil and the ground pork. Cook the pork until well browned, breaking up any chunks as you go with a spatula. Add the ginger and garlic and cook until fragrant. Add the hoisin and soy sauce. Cook for about 2 minutes more. Remove the pork to a bowl, cover to keep warm.

In the now empty pan add the chili oil, soy sauce, peanut butter and chili paste. Cook for a few minutes to combine then gradually start adding the chicken broth stirring constantly. Keep adding the chicken broth until you reach your preferred consistency. If you want a stew type of sauce, add little broth, if you like it as if it were soup, add more. Add a pinch of sugar and bring to a boil, stirring constantly. Reduce the heat to medium-low and simmer to meld the flavors, about 5 minutes more. Stir occasionally.

Divide the sauce between four large bowls. Add 1/4 of the noodles to each bowl and mix. Then top with a portion of the pork and bok choy. Garnish with chopped peanuts and sliced scallions. Sprinkle with ground chili flakes.

Enjoy your dish!

Mike & Leda

Quesadillas

serves 4 - 6 

Ingredients:

* 200g grated cheese (or more)
* 300g minced meat (beef)
* 1 jar of jalapeño slices
* 1 red pointy paprika
* 1 red onion
* 1 avocado
* 3 garlic cloves
* Creme Fraiche
* Wraps
* 1 teaspoon cumin powder
* 1 teaspoon paprika powder
* 0,5 teaspoon cayenne powder

Preparation:

Finely cut the vegetables, and cut the avocado in cubes.
Heat up a skillet or saute pan and fry the minced meat softly, breaking it apart in small pieces.
Add the onion, paprika and garlic and stir fry on high heat for 2 - 3 minutes. Add the herbs and mix well. Now add the jalapeño and the avocado and mix well. Remove from the heat.

Spread the creme fraiche on the wraps and cover with cheese. Add the meat mixture on it. Cover with another creme fraiche - cheese wrap and place in the oven on the grill stand. After the wrap starts to colour brown, turn around and let the other side turn brown. The cheese should be molten by now too, and your quesadilla is ready to eat.

Cut in 4 parts and serve with a salad, and if you like it a dip sauce.

I hope you like this recipe, and hopefully until next time!

Yours truly,

Mike

Nacho Ovendish

serves 1 - 2

Ingredients:

* 300g minced beef
* 1 bag of tortilla crisps ( naturel or salted)
* 1 sweet pointy red paprika
* 1 middle sized onion
* 2 garlic cloves
* 1 handful of grated cheese
* 1 bag of Taco herbs

Additional:
* Salsa sauce ( or any dip sauce you prefer )
* Hot pepper sauce
* Jalapeño peppers
* Cheddar cheese

Preparation:

Finely cut all vegetables and garlic. Put the crisps in an oven dish and preheat the oven on 180 degrees Celsius. Heat up a skillet or saute pan and stir fry the vegetables until the onion looks golden. Lower the heat to the lowest and add the minced meat. Bake the minced meat in such a way it falls apart. Make sure you have small parts. Add the taco herbs while you are stirring and make sure everything gets blended well. At this step you can also add the pepper sauce if you like spicy. Once the meat is done, scoop the mixture over the crisps Add the Jalapeño if you use them. Cover with grated cheese and/or cheddar cheese to your liking and place in the oven. The dish is done when the cheese is molten. Serve with a dip sauce on top of it, if you like it. Tastes good with a nice salad too.
I hope you like the dish and hopefully I'll see you soon again!

Yours truly,

Mike

Albóndigas

serves 2

Ingredients:

* 300 g half and half minced meat
* 1 half teaspoon cayenne powder
* 2 medium sized eggs
* 4 garlic cloves
* Parsley
* Breadcrumbs
* 1 yellow paprika
* 1 green paprika
* 1 red paprika
* 1 middle sized onion
* 1 bay leaf
* 1 pack of Heinz tomato frito (or other brand)
* Water to make the sauce thinner if you want

Preparations:

This is also a recipe my father taught me. There are many ways to prepare this dish, but this is the way how my dad taught me.

Take a large bowl and put together the minced meat, eggs, parsley to taste and the cayenne powder. Use a garlic squeezer to squeeze the garlic in the bowl. Mix well. Add the breadcrumbs until the meat starts to gain structure. If you think it is strong enough to make a ball with, do so, if not add more breadcrumbs. Now put some breadcrumb on a kitchen towell. Roll the balls through the breadcrumb and let them rest on a plate or whatever you have.
Cut the onion in half rings, and the paprika in slices. Cut these slices in half.
Heat up a saute pan and fry the meatballs until brown at every side. Remove them. You should have some oil left. Now stir-fry the paprika and onion until the onion looks glassy. Add the tomato frito, with the bay leaf, and water (if you want). Mix well and add the meatballs. Put the heat on low and place the lid on the pan.
Leave alone for a while, stirring every now and then. After 15 - 30 minutes the meatballs should be thoroughly cooked. Turn of the heat and serve. This dish tastes well with boiled potatoes, rice, or bread. You could also use this dish as tapas or appetizer. I hope you enjoy this recipe as much as I do, and hopefully until soon!

Yours truly,

Mike