Wednesday, 18 April 2012

Dinner tonight: Korean Calamari

I wanted to make grilled stuffed calamari today but since it has been snowing all day, i decided to make korean calamari instead. I made it before and hubby seemed to enjoy it, this time i will add fresh chillies to get more kick. Hubby and i LOVE spicy food :D. 


Hubby helped me to clean the calamari, well actually i asked him to clean it :p. For those of you who have no idea how to clean it, you better look at this link on youtube.


Nigella´s Korean calamari

Korean Calamari
Adapted from KITCHEN: Recipes From The Heart of The Home by Nigella Lawson

Ingredients:
5 to 6 ounces (6 baby) squid
2 tablespoons rice wine
2 tablespoons Korean gochujang paste (picture below)
2 tablespoons soy sauce
2 teaspoons sugar
Few dashes Asian sesame oil
2 teaspoons groundnut or other flavorless oil
75 gr baby corn, cut into 1cm chunks
6 thin or 3 fat spring onions, sliced
additional from me: Chopped chillies

Methods:
1. Cut the tentacles out of the squid bodies, then slice the calamari into rings and put them in a bowl with the tentacles and the 2 tablespoons rice wine. Leave for 15 minutes, then strain, reserving the liquid in a bowl.
2. To this bowl add the Korean pepper paste, soy sauce, sugar, and few dashes of sesame oil, and stir to combine.
3. Put a wok or large, heavy-based frying pan over medium heat and, when it's hot, add the 2 teaspoons groundnut or other flavorless oil.
4. Add the sliced corn and spring onions and (chopped chillies) stir-fry for 2 minutes
5. Add the drained squid and stir-fry for another minute or two until the squid turns opaque.
6. Tip your sauce into the hot pan, stir-fry for 30 seconds or so, until piping hot. Divide the calamari between 2 bowls of the sushi rice and serve.

Gochujang Paste

Monday, 16 April 2012

Kopi Luwak anyone ?

Kopi luwak or luwak coffee is probably the finest and the most expensive coffee in the world. It comes from islands of Sumatra, Java, Bali and Sulawesi in the Indonesian archipelago. What makes this coffee so special is how the coffee is processed.


Before i continue, i need to inform you that Luwak is the name of a palm civet (small creature) in Indonesia. The civet has the ability to locate the sweetest coffee berries (Arabica or Robusta) and eats them. Civets however can only digest the fleshly pulp, so when it´s "out at the other end" the beans are still intact and undigested. The undigested beans are then collected, cleaned, dried, roasted and ground. So yes, it´s literally sh*t coffee!.


Hubby loves this coffee. Personally, i cant tell the difference between normal arabica or robusta coffee and luwak coffee :D. Since it has an interesting story behind it, we always buy it every time we go to Indonesia. Last time we bought 150 gr of 100% luwak coffee for 50 dollars (around 33 Pounds) and a 200 gr packet of 5% for 6 dollars. 


This coffee appeared on Oprah Winfrey Show and also in Jack Nicholson and Morgan Freeman´s movie The Bucket List. 


Left: 100% Luwak coffee
Right: 5% Luwak cofee

We love to share the coffee with friends but we only tell them what it was after they drank it :p.

Tuesday, 10 April 2012

Løvås Bruktbu: my kind of store


Løvås Bruktbu
Pedersgata 25, 4013 Stavanger


Løvås Bruktbu is a secondhand bookstore in Stavanger. They have a large collection of used books, comics, magazines and DVDs. It´s a lovely place and what i like most is they have a good selection of English books :D. The price of the books is reasonable and they even put some books (in Norwegian and English) next to entrance door for free. I wish i could have spent the whole day there but i couldn't. I was there during Easter weekend so the store closed early.


reading one of the books i bought from the store :D


If we had this bookstore in Kongsberg, i would definitely be one of their regular customers :-). 

Sunday, 25 March 2012

Chocolate Chip Cookies


It was a nice sunny day today, the temperature was around 18 degrees centigrade and yet i was bored ( hubby wasnt home). I have played with Shadow and walked longer than we used to but still feel lonely and grumpy. Then i decided to bake something, something sweet, simple and doesn't leave many dirty dishes (lazy hehe). 

Hubby loves Nigella´s Totally chocolate chip cookies (TCCC) and i have been making these cookies many times. This time i will just make Chocolate chip cookies (CCC), it still comes from Nigella´s recipe. Hubby loves them both but for me, i love CCC better. 


Chocolate Chip Cookies
Adapted from KITCHEN: Recipes From The Heart of The Home by Nigella Lawson

Ingredients:
150 gr soft unsalted butter
125 gr soft light brown sugar
100 gr caster sugar
2 tsp vanilla extract
1 egg, fridge-cold
1 egg yolk, fridge-cold
300 gr flour
½ tsp bicarbonate of soda
1 x 326g packet of milk chocolate morsels or choc chips

1 x large baking sheet

Method:
1. Preheat the oven to 170C/gas mark 3.  Line a baking sheet with baking parchment.
2. Melt the butter and let it cool a bit.  Put the brown and white sugars into a bowl, pour the slightly cooled, melted butter over them and beat together.
3. Beat in the vanilla, the cold egg and cold egg yolk until your mixture is light and creamy.
4. Slowly mix in the flour and the bicarb. until just blended, then fold in the chocolate chips.
5. Scoop the cookie dough into an American quarter-cup measure or a 60ml round ice-cream scoop and drop onto the prepared baking sheet, plopping the cookies down about 8cm apart.  You will need to make these 2 batches, keeping the bowl of cookie dough in the fridge between batches.
6. Bake for 15-17 minutes in the preheated oven, or until the edges are lightly toasted.  Cool on the baking sheet for 5 minutes before transferring to wire racks.

Make Ahead Note: The cookies can be made up to three days ahead and stored in an airtight container.  Cookies will keep for a total of five days

Thursday, 22 March 2012

English Crumpets

English Crumpet


English crumpet is traditionally eaten as a breakfast snack or a snack for afternoon tea in the UK. If you think my British husband was the one who introduced me to this snack, well you´re wrong. It was his friend Terry, he introduced me to the English crumpet when hubby and i spent Christmas with him in York last year. The thing is, hubby is not such an adventurous person as i am when it comes to food!. 

I searched for the recipe on the internet and stumbled on Lisa´s blog Sunday Hotpants. I tried it yesterday and we both loved it  :-).  

English Crumpets
Adapted from Sydney Food by Bill Granger

Ingredients:
1½ cups of milk
1½ tsp sugar
7 gr dried instant yeast
375 gr flour
½ tsp baking soda
200 ml water
pinch of salt

Method:
1. Pour the milk into a saucepan and heat until just warm. 
2. Transfer into a bowl and add the sugar and yeast. Allow to stand for 10 minutes or until the milk starts to bubble.
3. Sift the flour and salt into a bowl and make a well in the centre. Add the milk mixture to the flour and beat with an electric beater until completely smooth. 
4. Cover in plastic wrap and stand in a warm place for 1 - 1½ hours until doubled in volume and full of air bubbles.
5. Mix the baking soda with the water and use your electric beater to combine this with the batter.
6. Heat a heavy based frying pan over a medium heat and grease with a little butter.
7. Grease your crumpet moulds (baking rings) - keep them greased throughout the cooking. Place your moulds on the hot surface and place 2-3 Tbsp of mixture inside the mould. 
8. Within a short period of time your crumpets should get small bubbles all over the surface that begin to break.
9. Once the surface is covered in broken bubbles and a light skin has formed you can gently remove your crumpet from the mould, turn and cook on the other side.
10. Remove from the pan and snuggle your crumpets in a clean tea towel while you cook the rest.
11. The crumpets can be eaten fresh or toasted.

You can spread it with butter, jams, honey or anything else you fancy. For me, i love it with just butter. 

Monday, 19 March 2012

Langedrag Naturpark, Norway

Langedrag Naturpark


Langedrag is a mountain farm and wild life park located in Nesbyen, around 2 hours driving from Kongsberg. This farm lies 1000 meters above sea level and has a fantastic view of lakes and mountains. Besides seeing the animals, the main attractions are when they feed the wolves and the Lynx. Hubby and i went there last summer with some friends, it was a nice experience for me to see the animals in close proximity.


For more information about Langedrag Naturpark, please visit their website here.


Wolf is waiting to be feed
Lynx
Reindeer
Highland cattle


The pictures above are only few different animals at Langedrag. They have around 22 different species with 250 individual in total. It´s worth the visit :-).

Fiep Westendorp Postcards

I just LOVE all Fiep Westendorp´s illustrations and this time i got it on postcards. 

Jip and Janneke



Walking with Shadow

Shadow is staying with us again. Since hubby´s son has so many things to do at the moment, we offered him to take care of Shadow for the next few days. I really enjoyed his company last time so i dont mind doing it again. Walking with Shadow is fun and i enjoy it very much but i am not looking forward to pick up his poop :p.


These pictures below were taken this morning.


Kongsberg Ski Center from a distance

Sunday, 11 March 2012

Ski day

Wednesday and another day of skiing at Kongsberg ski center. We had very nice weather and the snow on the slope was gorgeous. I must say i am a beginner but i am getting better, just still need more practice. Unfortunately, this winter has been pretty mild so we didn't have much snow so i guess i need to wait until next winter for more practice.


The Kiddy´s slope
and that was me :-)

Monday, 5 March 2012

Kembang Goyang



This is one of Indonesia´s traditional crackers. If you translate the Indonesian name into english kembang means flower, and goyang means shake so kembang goyang means shaky flower?!? it sounds weird for a cracker doesn't it? :D. 


To make this cracker you need a flower shaped iron mold. My mum sent me a kembang goyang mold months ago. Surprisingly i also found this mold at the flea market here in Norway and they call them rosettbakkels. 


Kembang Goyang Mold from Indonesia

The one i found at flea market in Norway


There are 2 different flavorssweet and savory. I decided to make savory kembang goyang first and try the sweet one or even the norwegian version next time :-). The original recipe is from here but i made few changes to suit my taste.


Kembang Goyang
Adapted from Tabloid Nova


Ingredients:
125 gr Rice flour
25 gr Sugar (this one i skip)
1 Egg
¼ tsp Salt
200 ml coconut milk
25 gr Sesame seeds (i substitute with crushed coriander seeds)

Oil for frying
My additional ingredient: finely chopped kaffir lime leaves.

Method:
1. Place all the ingredients together in a bowl (except oil) and mix it well.
2Heat the oil in a frying pan and place the mold in the oil.
3. Once the mold is hot enough, dip it into the batter (the batter will stick on the hot mold). Dip it just below the top of the mold but do not submerse

4. Put it back in the oil and shake the mold to release the batter.
5. Deep fry until light golden color. 

6. Place on a paper towel to absorb excess oil.
7. Serve.





Now you know why it´s called Kembang goyang ;-).

Monday, 27 February 2012

Southern fried chicken

Inspired by Minny Jackson from The Help, i finally tried to make fried chicken using vegetable shortening (Crisco). I used the recipe from hereIt tasted nice and crispy when you serve it right away but i feel a bit disappointed because after a while it became soggy.




I will try to make it again later with different recipes until i find the one that suits ME best. Why only suits me best? because i am the only one who eats them since hubby is not really into (deep) fried food.

Friday, 24 February 2012

Secondhand book lover

My love for reading started early on at an age when i had a subscription for a kids weekly magazine Bobo. The subscription did not last long but still my mum bought me the magazine once in a while. I remember when i was in the fourth grade, my mum gave me a book for my birthday present. It was Lima Sekawan: Memperjuangkan harta Finniston (eng: The Famous Five: Five on Finniston Farm) by Enid Blyton and i really enjoyed reading it. I realized books were not cheap and being a good daughter i never asked for them, instead i rented or borrowed from friends. I loved to read books by Enid Blyton, Astrid Lindgren, Edith Unnerstad and Erich Kästner. They are my favorite childrens book authors.


When i got a job and had my own money, I would hunt those books that i had read but could never afford, it is sort of become my hobby :D. Reese Witherspoon once said "I get crazy in a bookstore. It makes my heart beat hard because I want to buy everything". I agree with her, the only difference is probably i get crazier in a secondhand bookstore :-).  For me, secondhand bookstore is more exciting since you don´t know what you might find, it´s like treasure hunting :D. I can spend hours and hours there.




Few months ago i found Edith Unnerstad book called The Urchin. It turned out it is the english version of Si Bandel (Indonesian Version), one of my favorite books :-).


Hubby said to me one day, "don´t you think its easier just to order books from ebay or amazon?". I got his point but you wont get the same excitement when you get it from bookstore. I like to be surrounded by piles of books, scanning them and finding the books that i have been looking for :-).

Friday, 20 January 2012

Julia Child's Beef Bourguignon


I did it! i finally made the famous Julia Child's Beef Bourguignon. Since i am new in french cooking i followed the recipe exactly as written in the book. I must say that It´s not easy but it´s not difficult either. The result is heavenly!

It is explained in the book that Beef Bourguignon is served with boiled potatoes (traditionally), buttered noodles or steamed rice.  I think mashed potatoes, roasted potatoes or bread should be fine :-).  

So here is the recipe:

Beef Bourguignon (Beef stew in red wine, with bacon, onions and mushrooms) 
Adapted from Mastering The Art of French Cooking Vol.1 by Julia Child.

Ingredients:
 6 ounces chuck of streaky bacon
1 tbsp. olive oil or cooking oil
3 lbs. lean stewing beef , cut into 2-inch cubes
1 sliced carrot
1 sliced onion
1 tsp. salt
¼ tsp. pepper
ounces flour (about 2 tbsp)
¼ pts (about 2.5 cups) of a full-bodied, young red wine , such as a Chianti
3/4 to 1 pts. ( 1 ½ - 2 cups) brown beef stock or canned beef bouillon
1 Tbsp. tomato paste
2 cloves mashed garlic
½ tsp. thyme
A crumbled bay leaf
The blanched bacon rind
18 to 24 small white onions , brown-braised in stock (recipe here)
1 lb. quartered fresh mushrooms , sautéed in butter (recipe here)
Parsley sprigs

Methods:
1. Remove rind, and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 2 ½ pints of water. Drain and dry.

2. Preheat oven to 450 degrees F, Mark 8 or 230 degrees centigrade.

3. Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.

4. Dry the beef; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.

5. In the same fat, brown the sliced vegetables. Pour out the sautéing fat.

6. Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees F, Mark 2 or 170 degrees centigrade.

7. Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for 2 ½ to 3 hours. The meat is done when a fork pierces it easily.

8. While the beef is cooking, prepare the onions and mushrooms. Leave them aside until needed.

9. When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.

10. Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 1 pint (about 2 cups) of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. Recipe may be completed in advance to this point.

For immediate serving: Covet the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.

For serving later: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmering point, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.