Me on TV with Sanziana Buruiana in the kitchen ..watch the first 7 minutes..
Miercurea fara cuvinte starts here
Siu Mai made with worms…:-)
250 ml (1 cup) mealworms
4 water chestnuts
60 ml (4 Tbsp) green onions, sliced
125 ml (1/2 cup) bamboo shoots
5 ml (1 tsp.) salt
23 ml (1 – I/2 Tbsp) soy sauce
30 ml (2 Tbsp) sherry
5 ml (1 tsp.) sugar
23 ml (1 1/2 tsp.) cornstarch
1 ml (1/4 tsp.) pepper
plus: wonton wrappers, dipping sauce (see below), vegetable oil
Place mealworms in blender, and grind until paste-like. Chop water chestnuts and add mealworm paste, green onions, bamboo shoots, egg, salt, soy sauce, sherry, sugar, cornstarch and pepper. Mix well. Fill center of won ton wrapper with 30 ml (2 tsp.) of mixture. Fold won ton in shape of a triangle. Moisten finger tips, and seal edges. Fold creased corners backward and secure the ends with more water. (They should now be shaped as a bishop’s cap.) Place in skillet containing oil heated to about 350 degrees Fahrenheit. Fry for about 5 minutes. Serve with Dipping Sauce.
15 ml (1 tsp.) boiling water
15 ml (1 tsp.) mustard
15 ml (1 tsp.) vinegar
30 ml (2 tsp.) soy sauce
Add boiling water to mustard and mix well. Add vinegar and soy sauce. Stir well.
and in croatia they serve worms too …>>>>Crispy worms in Croatia…
Stewed Dog (Wedding Style)
3 kg dog meat
1 1/2 cups vinegar
6 tablespoons salt
12 cloves garlic
1/2 cup cooking oil
6 cups onion — sliced
3 cups tomato sauce
10 cups boiling water
6 cups red pepper — cut into strips
6 pieces bay leaf
1 teaspoon Tabasco sauce
1 1/2 cups liver spread —
whole fresh pineapple — cut 1/2 inch thick
First, kill a medium sized dog, then burn off the fur over a hot fire.
Carefully remove the skin while still warm and set aside for later (may be
used in other recipes)
Cut meat into 1? cubes. Marinade meat in mixture of vinegar, peppercorn,
salt and garlic for 2 hours.
Fry meat in oil using a large wok over an open fire, then add onions, a
chopped pineapple and saute until tender.
Pour in tomato sauce and boiling water, add green pepper, bay leaf and
Cover and simmer over warm coals until meat is tender. Blend in liver
spread and cook for additional 5-7 minutes.
You can substitute lamb for dog. The taste is similar, but not as pungent.
Wordless wednesday starts here here
For two to four people depending on what you serve with it and how big eaters you have.
2 eggs and 220 grams of flour , 1 teaspoon salt, 2 teaspoons turmeric , 2 teaspoons garlic powder, 1 soupspoon olive oil
Mixing the dough
Mix the flour with all the dry ingredients.
Mix the eggs with the oil.
Pour the flour on the table or in mixing bowl and make a hole in the middle of the flour. Put all eggs in here and start to mix the flour from the middle till you have a crumbly dough , keep kneading till the dough is nice and smooth about 5-10 minutes .If the dough is too sticky add a little flour. the recipe is a guideline as the quality and hardness of the flower and room temperature and size of eggs can be different every time. make pasta a few times and you will have fresh pasta on your plate in 30 -45 minutes. 🙂 ok when the dough is nice and smooth and not sticky put it in a sandwich bag or cling film and leave for 30 minutes or till next day.
To use a pasta machine there are many recipes/sites on the internet so have a google around. you can do it by hand but is time consuming and it gets on my nerves, I got a pasta machine here and make fresh pasta maybe 2-3 times a week .
In this one I used turmeric ..thats more for the color then taste , I almost always use garlic powder in the pasta .it just gives such a beautiful taste and scent. I also make many variations , with roasted and ground sesame seeds, sweet paprika , poppy seeds, curry powder , fresh finely chopped herbs and another one for dessert….cocoa and powdered sugar….
Cooking the fresh pasta only takes about 2-3 minutes depending on the thickness of the pasta and quality of the flour.
Well hope you try it out sometime 🙂
When I remember the fish
When I remember the fish,
The river longed me to go,
Wriggling and meandering, slippery in this
Imaginary waters of my world,
I become a fish.
When eye sea them eat the fish;
They cast their nets for a random catch, they
Drop their hooks for a strangling pull, then,
I become a fish no more.
When them fail to catch the fish;
As the fish wriggles an escape,
Then eye long to be like one as eye
Wonder whether or not am a fish.
Akachukwu chukwuemeka 1998
I am not religous and dont like to stick too much to traditions….so f**k the usual colored eggs this year and here is a recipe that I got taught when I was training as a chinese chef…
JASMINE TEA EGGS :
* 6 eggs
* 120 ml. dark soy sauce
* 6 dl. water
* 2 tablespoons sugar
* 4 pieces star anise
* 1 cinnamon stick
* 4 teaspoons jasmine tea leaves (traditionally oolong tea leaves are used, but I prefer the fragrance of jasmine-scented green tea and there are so many variations)
1. Hard-boil eggs in water. Allow to cool.
2. Combine all the rest of the ingredients and bring to a boil.
3. Once eggs are cool enough to handle, gently but firmly crack the shells until you have many little cracks all over the shell. Do not remove shell.
4. Place cracked, hard-boiled eggs into the liquid and simmer at low heat for half an hour.
5. Turn off heat and allow eggs to cool down , keep the eggs in the liquid overnight in the refrigerator. The longer they steep the darker the color and the stronger the flavor.
6. When ready to eat, remove eggs from the braising liquid and carefully remove eggshells.
Photo and food by me full view here
Strawbeery cake on the left and the banana caramel cake on the right
* 200 g strawberries
* 2 eggs
* 200 gr sugar
* 200 g self-raising flour
. Preheat oven to 180 degrees.
Wash strawberries and remove the crowns. Cut the large ones in half.
Beat the sugar and butter fluffy. Stir in the eggs one by one.
Sift the flour and stir into the batter.
Add a dash of milk mix well
Grease a baking pan and pour the batter in it. Divide the strawberries on top.
Bake strawberry cake in about 40 minutes in the oven. Cool on a wire rack.
Banana caramel cake with nuts
* 30 grams sugar
* 1 tablespoon water
* 10 grams butter
* 1 ripe banana , mashed with a fork
* 30 grams of nuts (walnut pecans etc.)toasted and chopped
* 100 grams butter , soft at room temparature
* 80 grams sugar
* 2 eggs
* 125 gram wheat flour
* 1 teaspoon baking powder
* A few drops vanilla extract
Make the caramel first. Put 30 grams of sugar and 1 tablespoon water in a small saucepan and cook over medium heat. When the sugar turns brown, take the pan off the hob. If you want a more bitter caramel flavor, let the sugar cook a bit longer.
Add 10 grams of butter to the cooked sugar and put the pan back on the hob. Stir well. Add mashed banana and nuts and stir well. Let the caramel-banana mixture to cool.
Beat the eggs. Put the butter in a bowl and beat with whisk until the butter is still soft as mayonnaise. Add sugar to the soft butter. Add the beaten eggs bit by bit to the butter-sugar mixture. Beat well each time.
Add the caramel-banana mixture to the butter mixture. Then add flour and baking powder. Mix well until no dry flour see more.
Pour the mixture into the cake tin and bake in a preheated oven (160 degrees C) in 45 minutes.
Sorry no recipes today....
If you find your self suffering from the folllowing symptoms … I highly recommend that you go see your doctor , but if you are not in the habit of eating human brains you can discard this warning and just read en enjoy the following… 🙂
p.s. Just be aware that if you have been eating human brains the incubation period can be 5-20 years-
Symptoms of KURU include:
Arm and leg pain
Coordination problems that become severe
Difficulty walking (cerebellar ataxia)
Tremors and muscle jerks (myoclonus)
More information can be found here
Full view photo here
# 2 eggs
# 2 egg yolks
# 30 g sugar
# 2.5 dl cream
# 200g white chocolate, grated
# 2 tablespoons milk
# half shot glass Grand Marnier or gin ( I used gin )
# lemon juice
# grated zest of one mandarin
Boil some water in a pot , place a metal bowl on top,reduce heat to simmering
Beat the eggs, yolks and sugar till thick and creamy like a custard,will take 5.10 minutes.make sure you keep whisking so you dont get scrambled eggs.
Remove the bowl from the heat and whisk till lukewarm.
Melt the chocolate gently in the milk. Do not let it boil . Beat the
cream till it stands in soft peaks. Fold the chocolate, cream, liqueur/gin , the mandarin zest
and lemon juice carefully into the egg mixture.
Pour into small ramakins or line a caketin with clingfilm or baking paper and poor the mixture in .place in freezer for a few hours or overnight. if using a caketin as form ,cut slices and fan them on a plate and serve with a sauce. the sauce shown on the photo is made from half measure water and half measure sugar slowly dissolved on the fire and then I added staranise,vanilla,cinnamon and cardamom and a handfull of frozen berries and simmered for about 30 minutes and thickened lightly with cornstarch and finished it off with a squeeze of fresh lime.