The barbecued chicken gave the laksa an interesting additional flavor. Not too bad.
Showing posts with label kliekjes. Show all posts
Showing posts with label kliekjes. Show all posts
Thursday, July 7, 2011
Laksa with Barbecued Chicken
The barbecued chicken gave the laksa an interesting additional flavor. Not too bad.
Monday, July 4, 2011
Köttbullar
Last week we ate meatballs three days in a row. Besides the köttbullar pictured above, kefta with lemons, and kefta with cherries (kliekjes from way back when).
And yes, I still hate Ikea.
Wednesday, June 30, 2010
Homemade foodz
After too much meat and drink this weekend, we decided to make our own dinner on Sunday:
Moroccan ratatouille (eggplant, peppers, courgette, beans, onion, garlic, tomato, cumin, turmeric and cinnamon) and fried potatoes (pictured in the background, even though they may have been even awesomer than the ratatoille).
Today, we did ate the leftover ratatouille, as well as leftover stew, as well as some freshly made fries.
Our life may suck at the moment, our food does not.
Moroccan ratatouille (eggplant, peppers, courgette, beans, onion, garlic, tomato, cumin, turmeric and cinnamon) and fried potatoes (pictured in the background, even though they may have been even awesomer than the ratatoille).
Today, we did ate the leftover ratatouille, as well as leftover stew, as well as some freshly made fries.
Our life may suck at the moment, our food does not.
Monday, January 4, 2010
Dutch food that should be going places
This is part of F's proposal for developing some Dutch cuisine that people from other countries may not mind eating: Huitspot (name courtesy of HTLGZ)
Traditionally, Dutch food is rather on the parsimonious side. For example, we have the expression "dairy on top of dairy is work of the devil", warning us against putting both butter and cheese on one sandwich. There is no expression about meatz upon meatz because having more than one kind of meat is just unfathomable to the frugal Dutchman. This recipe aims to change that.
Recipe:
- peel 10 kilos each of potatoes, carrots and onions, and cut into roughly equal sized chunks.
- put in humongous pot, add salt and just enough water to cover and boil for approximately 20 minutes.
- drain off the liquid - preserve some of the liquid in case the mash becomes to dry (although if you live in a place where the supermarket stocks cream (lucky bastard), then we recommend adding cream instead)
- mash everything together, taking care not to overmash - you are making huitspot, not baby food!
- add butter, salt and pepper to taste (i.e. definitely a lot of butter)
- cut some slices of bacon into small pieces and fry till they are crisp
- fry four pork belly slices (approximately 1 cm thick) until they are crisp
- boil a nice part of a cow (god knows which part, just a nice part) in a vegetable broth with a bouquet garni on low heat for approximately one hour
- if you have the fortune of living in a place where they sell good smoked sausages, then by all means buy some and boil them for however long your butcher tells you.
Do this all in such a way that everything is ready at the same time (I am not a cook book writer, you figure this out for yourself).
When serving the mash, make sure it makes a disgusting splash sound when landing on the plate. Sprinkle the bacon bits on top. Then pile all the other meats on top in a pleasing pattern.
Voila, food fit for a tiny nation of 16 million people!
Traditionally, Dutch food is rather on the parsimonious side. For example, we have the expression "dairy on top of dairy is work of the devil", warning us against putting both butter and cheese on one sandwich. There is no expression about meatz upon meatz because having more than one kind of meat is just unfathomable to the frugal Dutchman. This recipe aims to change that.
Recipe:
- peel 10 kilos each of potatoes, carrots and onions, and cut into roughly equal sized chunks.
- put in humongous pot, add salt and just enough water to cover and boil for approximately 20 minutes.
- drain off the liquid - preserve some of the liquid in case the mash becomes to dry (although if you live in a place where the supermarket stocks cream (lucky bastard), then we recommend adding cream instead)
- mash everything together, taking care not to overmash - you are making huitspot, not baby food!
- add butter, salt and pepper to taste (i.e. definitely a lot of butter)
- cut some slices of bacon into small pieces and fry till they are crisp
- fry four pork belly slices (approximately 1 cm thick) until they are crisp
- boil a nice part of a cow (god knows which part, just a nice part) in a vegetable broth with a bouquet garni on low heat for approximately one hour
- if you have the fortune of living in a place where they sell good smoked sausages, then by all means buy some and boil them for however long your butcher tells you.
Do this all in such a way that everything is ready at the same time (I am not a cook book writer, you figure this out for yourself).
When serving the mash, make sure it makes a disgusting splash sound when landing on the plate. Sprinkle the bacon bits on top. Then pile all the other meats on top in a pleasing pattern.
Voila, food fit for a tiny nation of 16 million people!
Tuesday, January 22, 2008
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