Knoflook Saus (garlic sauce)

As I mentioned in yesterday's post for Kibbeling, it is delicious with Knoflook Saus (garlic sauce).  Today I am sharing the recipe for the sauce with you. 

Ingredients:

1 tbsp finely minced garlic
1 tsp dried parsley
5 tbsp MARGARINE
freshly ground black pepper

Procedure:

1. When mincing the garlic, be sure you remove any green sprouts in the middle you see. This will help make the garlic margarine last longer.
2. Combine all the above ingredients to make your garlic margarine.

But why use margarine?
In general, margarine is healthier than butter but this really depends on how the margarine was made. Also margarine is more spreadable! (You can make a big batch of garlic butter and freeze and use as required)

For the knoflook saus served with the kibbeling, you can mix this garlic margarine with some low-fat mayonnaise and voila! A great garlic sauce is born

You can also spread it generously on a pistolet (small french roll), toast the bread, and serve it as a side dish for pasta dinner. Yum!

Kibbeling

There are so many wonderful places on the internet to find Dutch recipes and I was lucky enough to discover this Kibbeling recipe over at HomeCookingDiva. This food blogger is an ex-pat living in Holland and married to a Dutchman, so I value her opinion on recipes.

Kibbeling is fresh cod cut into bite-size pieces, dipped into batter and deep fried.  Similar to our fish nuggets - but so much better!  They are served with Knoflook Saus (garlic sauce).  I will post that recipe next time.

Ingredients:

3.75 ounces tilapia fillet (it should be cod but any firm-fleshed white fish will do)
2 tbsp flour
1 tbsp corn flour
1 tsp baking powder
2-5 tbsp milk
1 small egg
1 tsp dried parsley
salt and pepper to taste

Procedure:

1. Cut the fish into bite-size pieces. Use kitchen paper to get rid of any liquids.
2. Combine all the dry ingredients together.
3. Add the egg and mix well.
4. Add the milk one tablespoon at a time. It’s important that the batter is not too wet; you want a nice coating on the fish.
5. Season with salt and pepper.
6. Let the batter stand for just about 5 minutes.
7. In the meantime, heat up your deep fryer (friteuse)to 180 C. (If you don’t have a deep fryer, a deep pan will do just ensure you put in enough oil so that the fish is submerged in oil during frying.)
8. Put the fish into the batter and make sure they are well coated.
9. Fry the fish for about 5 minutes.

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

Directions:

• 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.

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.

Ingredients

• 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)

Directions

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.

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.

Ingredients:

• 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)

Directions:

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.

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:

• 1 large onion , chopped
• ½ medium head green cabbage
• 2 -3 carrots , chopped
• 2 -3 stalks celery , chopped
• ¼ green bell pepper , chopped (optional)
• 8 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

MEATBALLS

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

Directions:

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!

Sate Ayam & Gado Gado

This is one of my favourite dishes that Johannes prepares.  It's from Indochef and so delicious that I just can't get enough.  


Sate Ayam 
Similar to kabobs, but so much better!!


Ingredients:
1 lb Chicken


Marinade:
1 Onion
1 clove Garlic
1 ounce Dark Soya sauce
1 teaspoon Coriander powder
1 teaspoon Lemon Grass
1 teaspoon Hot Chili paste
1 glass Red Wine (optional)
1 ounce Water


Preparation:

1. Dice the meat into 3/4 inch square cubes and put onto bamboo skewers (about 4 per stick).
2. Combine all the marinade ingredients into a food processor and make into a smooth paste.  
3. Pour this over the prepared sate's and leave to marinade for at least 2 hours.
4. Cook the sate's on the barbeque or under the grill for 5-10 minutes until done and serve with hot Peanut Sauce.

Gado-Gado:

Indonesian vegetable salad.  The vegetables used are a suggestion, you can use nearly anything that is available to you.  Use at least 3 different vegetables.

Ingredients:

White cabbage, diced

Green Beans

Bean Sprouts

2 Eggs, hard boiled

Peanut Sauce

Tomatoes

Prawn Crackers

Preparation:

1. Separately cook all the vegetables lightly.  They must still retain a nice crunch.
2. Drain and arrange the vegetables in layers on a dish.
3. Pour the peanut sauce over the vegetables.
4. Decorate with the sliced egg and tomatoes.
5. Just before serving, sprinkle the crackers over the sauce.

Best enjoyed when the salad is cooled down.