Bami goreng zoals bij de Chinees Wai’s kitchen

*Ingrediënten:

Bami (ongekookt) - 200 gr

Babi Pangang vlees (ongebakken) - 50 gr

Ei - 2 stuks

Ham - 50 gr

Prei - 35 gr

*Kruiden voor bami:

Zout - 3/4 tl (6 gr)

Suiker - snufje

Kippenbouillonpoeder - 1/2 tl

Witte peper - snufje

Babi pangang vlees

Recept (2 personen):

tl = theelepel

el = eetlepel

*Bouillon voor Babi Pangang:

Water - 2,5 liter

Gember - 15 gr

Ui- 40 gr

Lente-ui - 1 stuk (+/- 20 gr)

Knoflook - 3 tenen

Steranijs - 2 stuks

Lichte sojasaus - 3 el

Donkere sojasaus - 2 el

Kippenbouillonpoeder - 2 tl

Zout - 2 tl

Suiker - 1 tl

5 spice poeder -(witte peper, anijszaad, venkelzaad, kruidnagel, kaneel). 2 tl

Witte peper - 1/4 tl

Varkensnek - 1 kg

Add a twist to your summer picnics with this Creamy Deviled Egg Macaroni Salad!  It's the perfect blend of classic deviled eggs and creamy macaroni salad in one delicious dish.

Directions:

1. Cook the elbow macaroni according to the package instructions until al dente. Drain and rinse under cold water to cool.

2. In a large mixing bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, sweet pickle relish, apple cider vinegar, garlic powder, and onion powder. Mix until well combined.

3. Add the cooked and cooled elbow macaroni to the bowl with the egg mixture. Gently fold until the macaroni is evenly coated with the dressing.

4. Season the salad with salt and pepper to taste.

5. Cover and refrigerate the macaroni salad for at least 1 hour to allow the flavors to meld.

6. Before serving, sprinkle the top of the salad with paprika and chopped fresh parsley, if desired.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 1 hour 20 minutes | Kcal: 250 kcal per serving | Servings: Makes about 6 servings

Whipped Brown Butter with Roasted Garlic

Everything is better with butter. But this has a few steps to make this the best and most magnificent butter you’ve ever tasted. Brown the butter first for sweet, nutty flavour, then whip it up for a luxurious texture, followed by adding roasted whole garlic. Unbelievably good.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes, plus cooling time
• Cuisine: French
• Diet: Gluten Free

Ingredients

• 1 pack of 250g butter
• 1 head of garlic, sliced in two around the equator
• drizzle of olive oil
• salt and pepper
• 2 tbsp chopped flat leaf parsley

Instructions

1. Heat the oven to 190C. Drizzle the garlic in olive oil and wrap in tin foil. Roast for 30-40 mins until lovely and soft.
2. For the butter, heat it gently in a pan. It will melt and then foam. Keep stirring and after a few minutes you will get a lovely nutty smell and the butter will begin to turn brown. It’s easiest to use a light coloured pan so you can keep an eye on it. There is a fine line between a dark beurre noisette and it getting burnt – so keep an eye on it!
3. Remove from the heat and pour into a bowl. Place this bowl over ice, or you can pop it in the fridge or freezer to cool down.
4. Add the roasted garlic, squeezed out of the skin, and whisk for about 5 minutes by hand or quicker with a electric whisk until it goes lovely and creamy.
5. Add the parsley and chilli flakes, check the seasoning and enjoy!

Bladerdeeg

gehakt balletjes opgerold in het deeg

camembert gevuld met knoflook  

Parmezaanse wortel koekjes

Broccolli kaas burgers

Havermout Wraps – Het recept

5 from 1 reviews

Havermout wraps (Glutenvrij) + Heerlijke tonijn paprika vulling!

Opslaan

Printen

Voorbereiding

10 minuten

Kook- Baktijd

15 minuten

Totale tijd

25 minuten

Havermout wraps zijn glutenvrij én een heerlijke vervanging voor de kant-en-klaar wraps uit de supermarkt. Deze smaken ook nog eens ontzettend lekker en je hebt ze binnen no-time op tafel.

Geschreven door: Louella

Recept type: Havermout Wraps

Porties: 1

Ingrediënten

150 gram havermout

250 ml water

snufje zout

Instructies

Mix alles in een blender of met een vork tot een glad geheel. Let op: je hebt geen fijne havermout of havermout meel nodig voor dit recept. Gewone havermout werkt ook omdat alles toch fijn gemalen wordt in de blender.

Zodra het klaar is kan je er voor kiezen om het beslag nog even te laten staan. Je zult merken dat het dan iets dikker wordt.

Pak nu een goede anti aanbak pan om in te bakken, want je moet geen boter of olie gebruiken. Anders gaat het beslag bewegen in de pan en kan je het niet goed uitsmeren.

Zodra je het beslag in de pan giet, blijft het op 1 plek. Dan is het de bedoeling dat je zo snel mogelijk het beslag verspreid over de pan zodat het een zo groot mogelijke wrap wordt!

Na verloop van tijd draai je de wrap om en als het er uit ziet als een soort pannenkoek is ‘ie klaar.

Vul de wrap met alles wat je lekker vindt (of één van mijn ideetjes) en geniet ervan!

Vegan Meal

RECIPE (5 servings, 1h prep time):

Wet:

-1 cup (190g) cooked chickpeas

-1/2 cup (125ml) water

-2 Tbsp soy sauce

-1 Tsp mustard

-1 Tsp salt

-optionally: some garlic powder

Dry:

-2/3 cup (75g) chickpea flour (or all purpose flour)

-1 cup (130g) vital wheat gluten (can’t be replaced)

Blend in a food processor 4-5mins until it’s a dough OR blend the wet ingredients and then knead with the dry ingredients for 10mins.

Roll in a long sausage, twist and make a knot.

Broth:

-8 cups (2L) water

-1 onion, halved

-2 cloves smashed garlic

-3 Tbsp soy sauce

Bring to a simmer.

Cook the Seitan 45-50min.

Let it cool down (I like to place it in the fridge for that).

Then tear into chunks, now you can:

-marinate it

-fry it

-refrigerate it (1 week)

-freeze it (3 months)

One Pot White Chocolate Cheesecake 😍

I love this one-pot cheesecake 🙊 quick, easy, only 1 hour in the fridge and they’re so delicious 🙌

This one has a buttery shortbread biscuit base, a creamy white chocolate cheesecake filling, topped with a white chocolate ganache 🤤

Sound on for full instructions 🔉

All you need is:

For the base:

2 shortbread fingers

10g (2 tsp) salted or unsalted butter, melted

For the filling:

115g cream cheese

1 tbsp icing sugar

10g white chocolate, melted & cooled slightly

For the ganache topping:

20g white chocolate

20ml double cream

Feel free to split it into 2 or more ramekins if you prefer 🥰

Enjoy!

#cake #cheesecake #chocolate #recipe #dessert

Air Fryer Blooming Onion Recipe

INGREDIENTS

1 large sweet onion

1 cup whole wheat flour

1 tablespoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper optional, for heat

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

2 large eggs

1 cup unsweetened almond milk

Sea salt and freshly ground black pepper to taste

Olive oil or avocado oil in a spray bottle

Air Fryer Blooming Onion

INSTRUCTIONS

Prep

Heat the air fryer and prepare your onion by cutting it into a blooming shape. Mix your dry ingredients in one bowl and your wet ingredients in another.

Coat

Dip the onion in the flour mixture, then the egg mixture, and back in the flour mixture again. Chill it briefly to set the coating.

Cook

Spray the onion with oil and air fry until crispy, spraying occasionally to ensure even cooking.

Serve

Season with salt and pepper, then serve hot with your favorite healthy dip. Enjoy a lighter take on this classic appetizer that’s just as tasty and perfect for sharing!

Velveting Chicken: Tenderise chicken the Chinese restaurant way!

Here’s how to velvet chicken:

Ever notice how the chicken in stir fries at your favourite Chinese restaurant is incredibly tender, and how it's just never as good at home? It's because the chicken breast is tenderised, a method called "velveting chicken". Use this for the juiciest chicken breast you'll ever have in stir fries and noodles!

SCALE recipe - click on servings and slide.

Ingredients

▢250 g / 8 oz chicken breast slices OR bite size pieces (note whole pieces, Note 1)

▢3/4 tsp baking soda (bi-carb/bi-carbonate)

Instructions

Place chicken in a bowl and sprinkle baking soda all over the surface.

Toss with fingers to coat as evenly as possible.

Refrigerate 20 minutes for slices, 30 minutes for bite size pieces.

Rinse well in colander to remove baking soda.

Shake off then pat away excess water (doesn't need to be 100% dry).

Use as directed in chosen recipe - stir fries and noodles (see in post for suggested recipes). Can be marinated, cooked on the stove, deep fried, simmered in broth.

Recipe Notes:

Difference chicken weights - click on servings and slide until the chicken weight is the amount you are using. Ok not to be 100% accurate, +/- 1/4 tsp or so is fine.

1. Only use slices and bite size pieces -  This method of tenderising chicken is suitable for sliced or small bite size pieces of chicken, not a whole breast or thigh fillet. The baking soda is too strong and will over tenderise the outside before the inside is tenderised.

To tenderise a whole breast fillet, either use a marinade (like this one) or dry brine (use method in this Chicken Parmigiana recipe.

General notes:

I've left chicken marinating for almost 1 hour and it's been fine. A bit more soft that I'd like, but it wasn't too soft.

I only tenderise breast and tenderloin. I don't think chicken thigh needs it, it's juicy enough as it is.

Storage: While I can't prove this definitely, I feel like the shelf life of the raw chicken is shortened slightly. I like to use it within 24 hours - or freeze it.

NUTRITION INFORMATION:

Calories:95cal (5%)Protein:17g (34%)Fat:2g (3%)Cholesterol:53mg (18%)Sodium:411mg (18%)Potassium:308mg (9%)Vitamin A:25IU (1%)Vitamin C:1mg (1%)Calcium:4mgIron:0.3mg (2%)

HOW TO PREPARE BEEF FOR STIR-FRY

Learn how to prepare beef for stir-fry just like professional chefs do in Chinese restaurant kitchens. We'll show you how select, cut, and marinate beef for your wok!

SERVES:

4

PREP:

1hour hour 30minutes minutes

TOTAL:

1hour hour 30minutes minutes

PRINT

INGREDIENTS

▢1 pound beef flank steak or chuck steak

(450g, sliced against the grain)

▢1 teaspoon baking soda

▢water 1/4 cup (60 ml) per pound

▢2 teaspoons vegetable oil

▢2 teaspoons oyster sauce or soy sauce

▢2 teaspoons cornstarch

▢2 teaspoons Shaoxing Wine (Optional)

INSTRUCTIONS

Add baking soda and water to the sliced beef and massage with hands until most of the liquid is absorbed. Let stand 1-2 hours.

Rinse the beef thoroughly under running water until the water runs clear. Drain.

Add oil, oyster sauce/soy sauce, Shaoxing wine (optional), and cornstarch to the beef. Set aside to marinate for 15-30 minutes, and then your beef is ready to use.

TIPS & NOTES:

Short-Cut Method for Tenderizing Beef: Add 1/8 teaspoon to 1/4 teaspoon (for tougher cuts) of baking soda and 2-3 tablespoons of water to the beef. Mix and work into the beef before marinating. This skips the rinsing step, and will also do a fine job tenderizing!

Follow step 3 and increase the marinating time for your beef at least 15 minutes.