Monday, February 27, 2012

Cah Kangkung Udang

I borrowed this recipe from a friend's Facebook wall.  Yulius is from Indonesia and so when he posted this, I just couldn't resist.  It looks delicious and I'll be trying it with my kids soon.

  • Ingredients:

  • 10 ounces spinach
  • 7 ounces large shrimp
  • 1 onion
  • 2 cloves garlic
  • 2 chilies, or adjust to taste
  • 1 tablespoon butter
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon oyster sauce
  • Wash spinach and cut to size. 
  • Finely chop onion and garlic.   
  • Seed and chop the chilies elongated, as in the picture.   
  • Heat the butter. 
  • Put chopped onions, garlic and chilies in the hot butter.  
  • Saute until fragrant. 
  • Add the shrimp.  
  • Stir well. 
  • Add soy sauce, sesame oil and oyster sauce.  
  • Cook briefly (1-2 minutes). 
  • Add the spinach. 
  • Stir fry briefly until the leaves are flaccid.

Serve with hot rice.

Serves 3-5.

Tuesday, February 21, 2012

Wonton Soup

Johannes makes so many delicious dishes and I have been blessed to have tried several of them.  This is his go-to soup recipe for those evenings when he wants something warm and satisfying.


  • 1 bunch green onions, cut into 1/2-inch pieces, divided
  • 6 fresh mushrooms, sliced
  • 1 pound ground pork
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 egg
  • 1/4 cup dry bread crumbs
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 (16 ounce) package wonton wrappers
  • 8 cups chicken broth
  • 16 uncooked medium shrimp, peeled and deveined (optional)
  • 1 medium head bok choy, torn into 2-inch pieces
  • 16 snow peas
  • 1 dash soy sauce, or to taste (optional)
  • 1 dash sesame oil, to taste (optional)


  1. Dice the green onions, and set aside all but 1 tablespoon. Slice the mushrooms, and set aside all but 1 tablespoon. Finely chop the 1 tablespoon of green onions and 1 tablespoon of sliced mushrooms, and place in a bowl with the ground pork, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper. Stir to thoroughly mix the pork filling.
  2. Spoon about 1 tablespoon of the pork filling onto the center of each wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Moisten the two long ends of the triangle, fold them together, and press them firmly to seal.
  3. Bring the chicken broth to a boil in a large saucepan over medium heat. Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes, until they float to the surface. Reduce heat to a simmer, and gently stir in the shrimp, bok choy, and reserved sliced mushrooms. Let the soup simmer 2 more minutes, until the shrimp turn pink, and then drop in the snow pea pods. Garnish with the remaining green onions and a dash of soy sauce and sesame oil, and serve immediately.

Serves 8.

Thursday, February 9, 2012

Irish Stew

Being half Irish, I can't let a winter's eve go by without posting a nice Irish Stew recipe.  I found this one over in Allrecipes and can't wait to try it.


  • 1 tablespoon and 1 teaspoon olive oil
  • 2-3/4 pounds boneless lamb shoulder, cut into 1 1/2 inch pieces
  • 3/4 teaspoon salt
  • freshly ground black pepper to taste
  • 1-1/4 large onion, sliced
  • 2-3/4 carrots, peeled and cut into large chunks
  • 1-1/4 parsnip, peeled and cut into large chunks (optional)
  • 5-1/3 cups water, or as needed
  • 4 large potatoes, peeled and quartered
  • 1 tablespoon and 1 teaspoon chopped fresh rosemary (optional)
  • 1-1/3 cups coarsely chopped leeks
  • chopped fresh parsley for garnish (optional)


  1. Heat oil over medium heat in a large stockpot or Dutch oven. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.
  2. Add the onion, carrots, and parsnips and cook gently alongside the meat for a few minutes. Stir in the water. Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or longer, depending on the cut of meat you used and if it is tender yet.
  3. Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole. Serve piping hot in bowls garnished with fresh parsley.

Serves 8.

Wednesday, February 8, 2012

Dutch Meatball Soup

It hasn't really been a very cold winter but this is one of those delicious soups that Johannes likes to make for those chilly nights. 

  • Ingredients:

  • large onion , chopped
  • ½ medium head green cabbage
  • 2 -3 carrots , chopped
  • 2 -3 stalks celery , chopped
  • ¼ green bell pepper , chopped (optional)
  • cups water
  • 1 ½ teaspoons salt
  • ¼ teaspoon ground pepper
  • ¼ teaspoon curry powder
  • 1 (15 ounce) can tomato sauce or 1 (15 ounce) can tomato paste


  • lb ground beef
  • teaspoon salt (scant)
  • ¼ teaspoon ground pepper
  • pinch nutmeg


  1. 1
    Heat 1 T. oil in the bottom of a Dutch oven or stock pot.
  2. 2
    Add chopped vegetables and salt, pepper. Feel free to throw in whatever vegies you have in the fridge or want to use up!
  3. 3
    Saute until somewhat soft.
  4. 4
    Stir in curry powder and cook for another minute or two.
  5. 5
    Add water. Cover and simmer until vegetables are soft (30-90 minutes). Skim as needed.
  6. 6
    Use a hand-held blender to blend soup smooth, or put through regular blender in portions and return to pan. Add water if it is too thick (the soup should be thicker than broth, but thinner than tomato sauce).
  7. 7
    Stir in tomato sauce or paste, and again bring soup to a boil.
  8. 8
    Mix together ground beef and seasonings.
  9. 9
    Form into small balls (1/2-1") and drop into boiling soup. Simmer 10 minutes or so until meatballs are cooked through.
  10. 10
    Check for taste, add salt and/or pepper if needed.
  11. 11
    Serve with crusty French bread and salad!