I almost never do any tourist-y things while traveling. But in our beautiful stop in Hoi An, I heard of Hanh. She used to cook in a 5 star Resort in Hoi An and now has a Cooking Tour in the Cẩm Thanh Village. As soon as I could, I booked a tour with her.
We had to be ready next morning at 8.50. Well, I heard 8.50 but it was actually 8.15!!! OMG! we were running in underwear trying to get ready when there was a knock on the door, and it was Vang (the Homestay Host) she told me that my tour guide was already waiting. Fast! Fast! we got ready and we were downstairs in 5 minutes all packed. and there was Quang, our tour guide.
Quang is the cousin of Hanh and came to pick us up in a Scooter. I had Pepa in the carrier and we drove all the way to the market in the morning traffic. It was about 38 degrees Celsius when we got to the colorful market of Hoi An. The smell was like being home, like the markets in Peru, fresh fish, meat, fresh vegetables and sweet fruits.
We walked through the market and he showed me the ingredients we were gonna use in the class and bought some jackfruit for me to try, delicious. I was very curious about something called "Bitter Melon" so he got some so i can try them later.
After going through the market and getting also some spices for me and my friends, Quang invited me for some vietnamese cold coffee and tea before hitting the road again to Cam Thanh. After drinking this coffee, I was HOOKED! Best... Coffee... Ever... It was like the traditional vietnamese coffee with sweet condensed milk but served with loads of ice, the best for this hot morning.
Before the class started, we went on a "Basket Boat" trip through the river where palms grown on the water and several meters high. He told me all about the vegetation and how people build houses using palm leaves and bamboo. We showed me as well how to make small souvenirs out of palm leaves. Sadly, back in Berlin, my palm trees arent big enough to make those ;)
We rowed back to Hahn's house, and she was waiting for us in her beautiful terrace made out of bamboo and palm trees. I was already hungry and couldn't wait to learn how to make some tasty vietnamese Food.
We started with some fresh summer spring rolls. She told me we were not going to use rice paper... WHAT? yes! we used blanched spring onions to wrap the rolls. I made the garlic hot fish sauce and started to learn (by doing) this great starter. Rolling Pork and shrimp on lettuce, mint and coriander and wrapping them with spring onions. They were the perfect summer food.
After eating them and licking all of my fingers, She told me we were making Vietnamese Pancakes. I imagined this would be made out of eggs and sweet, but they were savory and they didn't use any eggs. Heaven for Vegans! if theys werent filled with pork, shrimp and quail egg. But I will try to make a vegan version of it at home.
I was ready to eat them like this, when she told me there was still some more things to do to them. First, grab a piece of rice paper, add the half of a pancake (unfolded) add some fresh leaves and roll it. And now you can eat it with the fish sauce.
If a fried spring roll and a summer roll had a love baby, this would be it! I munched them all, eager to see what was coming next.
Suddenly my "Bitter Melon" or alien cucumber soup came. She made it while I was in the market. It was a bitter but succulent tasty soup with small shrimps on it. I liked it, and Pepa did too. Later on my Flight to Abu Dhabi, I met Duong. She told me something interesting about this soup. Vietnamese people drink it on new years eve. They say it is so bitter and people dont like it that much, but the more you eat this soup before the new year arrives, the more the bad goes away and leave space for good things to happen.
Next, Fried Spring Rolls... I love spring rolls so much I could them all the time. But she had a different kind of rice paper, It looked like a spiderweb made out of rice noodles. We filled it with pork and other ingredients and proceed to fry them. The crispy fluffyness this roll had was AMAZING. As each of this noodles fries, they expand and grow getting so much air between each of them. By far the best fried roll I ever had!
At this point I was more than satisfied, actually stuffed like a turkey on Christmas Eve. But we had one more recipe to cook. Pork with La Lot leaves. This was a fast dish and very mouth-watering one as well. Juicy Tomatoes, pork and rice... I couldn't finish it all but I wish I had 3 stomachs to do it.
All this time, Hanh's mom was taking care of Pepa while she was rocking on a hammock getting fanned and entertained. We ate some mango and passion fruit and drank the last ginger tea water. Hanh jumped on her scooter and drove us Back to our Homestay.
If you are planning to go to Hoi An, I absolutely recommend doing this Tour. I learnt so many new things, I ate until I almost exploded, had a very nice and fun conversation, went on a boat and experience the real market. And even got a julienne cutter as a present. Thanks Hanh & Quang for such an incredible experience.
Peru aims to strengthen its presence in international trade with the global launch of the brand 'SuperFoods del Peru', an initiative that reflects the nutritional benefits and quality of the Peruvian agricultural products. As you might already know, I am peruvian and I am VERY proud of peruvian food.
During the Fruit Logistica in Germany, the Peruvian Minister of Foreign Trade and Tourism, said that superfoods to be promoted under the brand will be quinoa, maca, purple corn, aguaymanto, lucuma, Camu camu, cacao, sacha inchi, grapes, blueberries, mandarin, mango, avocado, asparagus and even fish oil.
Also, cañihua, yacon, chestnuts, algarrobo, giant corn from Cusco, chirimoya, guanabana, broccoli and pomegranate will also be considered.
And while my school Friend and Soccer player, Claudio Pizarro, was made SuperFoods Peru Ambassador, I got invited to the PromPeru "SuperFoods Peru" Event at Chicha Berlin.
My mega foodsquad babes Maria, Sophia and Kai were of course there and we were served a Pisco Punch.. Made with pisco, champagne, pineapple juice between others... and what a punch was it! Got us all happy happy before PromPeru's Presentation (Here the video)
We had a big menu made exclusively with Peruvian SuperFoods and they were delicious. Not to mention my homesickness went away in a split of a second. We had a beautiful evening with laughter, amazing food and I was so proud to be able to see my friends eating peruvian food. Not for nothing we won 5 consecutive times the best culinary destination in the world.
Scroll down to see more picture of that evening including some group photos made by PromPeru.
Have you ever heard of peruvian Super Foods? have you tried any of them? If yes, how was it? Any favorites?
Do you have Movie Nights? I do enjoy Movie Nights, Star Wars Weekends or American Horror Story Wednesdays... And that is what Philipp & I do on wednesdays: AHS Night.
I am actually teaching him to like horror movies :) Am I not the greatest friend? I love horror movies! Halloween and zombie console games so why not making a "horror dish" to match these series?
So we jumped in the car, went to Frisches Paradies and got all the Ingredients!
(For 4 people or 2 VERY hungry ones)
500 grs tenderloin
2 shallots in small cubes
1 tsp dijon mustard
1/4 cup oil (I use light olive oil)
Sea Salt flakes and Fresh ground Pepper
4 egg yolks
4 cooked beetroots
2 garlic cloves
4 tbsp Balsamic vinegar
2 tbsp sugar
Sea Salt flakes and Fresh ground Pepper
Normally I cut the meat by hand, but as I need to spare my hand of effort, I used my KitchenAid Food Processor. We dont want ground beef but bigger chunks, Put in a bowl and mix with the rest of ingredients but the yolks. Set aside covered so it won't dry.
Using a blender or a hand mixer, blend all ingredients together but the sugar. Add to a pot and let it cook for 15 minutes. Let it cool for 5 minutes and pass it though a strainer of cheese cloth. Return the liquid to the pot and add the sugar. What we are doing here is kind of a beetroot jam but a bit more liquid. Add more sugar if necessary.
Using rings or your hands, form a round flat for with your beef mix. Add the egg yolk on the top. And we can start the fun part! Splatter time!!!! We put the plates in the sink and while listening to some fun songs, Philipp splattered each plate with the beetroot jam. It was indeed LOADS of fun!
It looked like a Tartare de Boeuf Crime scene, and the sweet beetroot jam taste totally complemented the tartare taste.
Do you ever pair your food with what you are watching? Do you ever make theme parties at home?
The holidays are over and I promised myself never to eat again... I ate WAY too much of too good food. From norwegian Pinekjøtt, swedish xmas meatballs, pork, stuffed turkey... you name it. Chirtsmas food is great but is great for just one time in the year.
Though since I am back home and on an 8-week-diet before Our big trip to Vietnam, I got nostalgic. Xmas nostalgic. Missing friends and family, and somehow the food. So I made this Soup containing ingredients of xmas love. It has very little calories and it is delicious.
1/2 Red cabbage
1 liter vegetable broth
salt and pepper
In a soup pot, add the diced shallot and apple and fry until soft. Cut the cabbage and add it to the pot with the broth. Cook in low temperature until the cabbage is soft. Turn off heat. take some cabbage out and cut into small pieces and add the rest in a food processor or blender and blend until it's creamy.
Pour back in the pot. Add salt Pepper and the gingerbread spices. Serve and sprinkle with some cinnamon. Enjoy Xmas in a soup!
This christmas I decided to make most of my gifts. From Linen table cloths, knitted blankets to crotchet tops. So why not edible presents as well? I normally bake like crazy during December and give my friends cookies or cakes, but I have tendonitis, and i shouldnt be rolling stuff for some weeks.
So I decided to make Hot Chocolate as a present. You will be wondering: Hot Chocolate? it wouldnt be hot anymore. But I remembered I saw some brownie ingredients in a glass bottle as a present, so why not hot chocolate in a glass?
I got the idea while asking someone about his chocolate preferences, and his answer was: Hot Chocolate with Cointreau. So here is the Recipe for One Adult + 2 Kids Hot Chocolate ready to open and serve on Christmas.
2 tbsp Sugar
12 tbsp RAUSCH Venezuela 43% Drinking Chocolate
1 Big Peppermint Cane
60 grs. RAUSCH Trinidad Selection 80% Chocolate or 70% Ecuador Selection
30 ml Cointreau (For the Adult)
Loads of Mini Marshmellows
1 Glass Cointainer from Weck
1 MUJI mini Bottle for the booze
Wash the Glass container and dry. Using a hammer, break the peppermint cane before unwrapping.
Start with a layer of sugar, then add 2/3 of the drinking chocolate. After that, a layer of Peppermint followed by the last third of drinking chocolate.
Fill the little bottle with Cointreau and put it over the last layer of drinking chocolate. Hide the bottle with mini marshmallows and cut & sprinkle the Trinidad chocolate over them and close the lid.
Wrap around with a ribbon or thread and add a label. You can use a xmas label, print your own or even just add a sticker to the Weck Glass.
To prepare the mix: When ready to use, mix the ingredients well. For a single serving add 120 ml of very hot milk to 8 tbsp of the hot chocolate mix in a heat proof mug. Stir until dissolved & Enjoy.
Go crazy and add the favorite ingredients from your loved one, like orange or white chocolate, Add some cinnamon or even gingerbread crumbs. There is nothing better than personalize your presents and I am pretty sure they will love a present like this!
Merry Christmas and let the games begin!!!!!
I am counting the days to our xmas vacation to Oslo! I cant wait to see all my friends and for them to meet Pepa. And because I cant wait, I am making some traditional Norwegian Food here in Berlin. One of my favorite dishes besides Fårikål is Flesk & Duppe. Soooo simple and combines some of my favorite things: Bacon, Creamy Sauce & Mash Veggies! It cannot be simlper and better! Normally it is used Kohlrabi but I had potatoes at home...any root vegetable will do the trick.
800 gr. thick Bacon
7 tbsp Butter
1 kg potaoes (or root vegetable)
100 ml cream
3 tsp salt
1⁄2 tsp pepper
3 tbsp Flour
500 ml milk
Boil the potatoes with unsalted water (with skin) until tender. Press with a Potato Masher, add cream and 3 tbsps of butter, and season with salt and pepper
Melt 2 tbsp butter in a saucepan and stir in the flour. Add with half of the milk and stir well. Add the remaining milk and stir until you have a smooth sauce. Let simmer for about 5 minutes. Stir occasionally. Make sure sauce does not get burned. Season with salt, pepper and possibly a little nutmeg.@
Fry the slices a few minutes on each side in a hot frying pan with the rest of the butter. Add the fried slices over on a plate with paper towels so the fat drains off.
Whisk the rest of the fat from the pan into the white sauce. Serve and sprinkle with the chopped parsley for garnish.
Because I come from a country that has unique vegetables and fruits, I make the mistake of thinking I cant find in europe many of my favorite ones. In Peru, mostly sundays, we have huge breakfast that turns into brunch and then into lunch. And one of my favorite dishes of those days are "Pastel de Acelga" or Chard Pie.
When I was at my parents hotel last month, a costumer brought me something called "Mangold" in german and OMG! it was Acelga. So when I returned to Berlin, I jumped into the first whole food store and looked for chard. In germany chard is beautiful. It comes in a range of reds, yellow and greens. In Peru it is just dark green. So here is my sunday recipe of Peruvian Chard Pie. I hope you guys enjoy it!
1 cup flour
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 teaspoon salt
1 egg yolk
1/2 cup warm water
Get a yeast dough from your supermarket.
1/2 kilo of Chard
1 cup ricotta cheese or creme fraiche
4 tablespoons grated cheese
50 gr feta cheese
4 eggs or the amount of pie forms you will make
1/4 teaspoon nutmeg
1/2 teaspoon pepper
1 medium red onion
1/8 cup extra virgin olive oil
Salt to taste
Mix the flour with the salt and place it on the table, make a hole in the center, incorporate water, yolk, margarine and vegetable oil. Knead and make eight buns, let rest for 25 minutes.
Wash, cook and squeeze the chard to remove the water. Cut and fry the onion in extra virgin olive oil, add cooked chard, cheese, nutmeg, pepper and salt.
Stretch four small pieces of dough, spread with vegetable oil and place one on top of the other. Put the dough in the base of the pie form, place inside the filling and four eggs. (I used smal forms so I added one egg per form)
With the other four pieces of dough, repeat the process of stretching, spread with extra virgin olive oil between layer and layer; And finally cover the chard mix. Sprinkle some sea salt over it.
Brush with egg . Bake at 180 ° C for 1 hour (20 minutes for small forms), then serve and enjoy!
You can try the same recipe using spinach or Kale, just dont forget to squeeze the vegetables before using. A good tip is to steam the leaves first, let them cool down and then roll them in several kitchen papers until they are dry.
Fresh corn tortillas. I have been craving these forever but I was too chicken to make them on my own. I tried to make them once, a year ago, and I actually made something that looked like a big hard nacho. But I never stop trying, and sometimes a bit pressure helps. I invited my FoodieSquad for Friday "Taco's, Bitches!" one of the diners we make to experiment with new trends or products (like Poke Evening earlier this year). We had no "Backup Tortillas" but a lot of ingredients I got around Berlin and Maria brought from her trip to Mexico last week.
And oh my gwad! These little guys are chewy, savory, and crispy-edged in all the best possible ways. They're a warm hug for your favorite taco fillings. They will turn an average Taco Tuesday (or Friday if you are in Norway) into the Best Dinner Ever. The funny thing is: Corn tortillas are made with just two ingredients: Masa harina and water. What could be easier? — here is a step-by-step recipe that explains exactly what to do.
What Is Masa Harina? To make corn tortillas, you need masa harina. This ingredient looks a lot like finely-ground cornmeal, but is actually a different product altogether. Masa harina is ground from corn kernels that have been soaked in limewater. Don't try to substitute cornmeal for masa harina — You will get a huge dorito like it happened to me last time.
Where to Buy Masa Harina? You can always find masa harina in Latin American/Asian grocery stores, but I've found them at Goldhahn & Sampson (awesome store just around the corner).
But you can also buy it online. Here are a couple options for Online Sources for Masa Harina:
2 cups masa harina
1/2 teaspoon kosher salt
1 1/2 cups hot water
Mix the masa harina and the salt together in a mixing bowl. Pour in the water and stir to combine.
Using your hands, knead the dough for a minute or two in the bowl (check first the temperature cause it can get very hot and sticky) The dough is ready when it's smooth, and easy forms a ball in your hand like Play-Doh. If the dough absorbs all the water but is still dry and crumbly, add water a tablespoon at a time. If the dough feels sticky, paste-like, or gummy, add more masa a tablespoon at a time.
Pinch off a few tablespoons of dough and roll it between your hands to form a ball roughly the size of a ping-pong ball. This will make roughly a 15-cm tortilla, and you can adjust the amount of dough you use to make larger or smaller tortillas.
Open the tortilla press and lay the plastic wrap on top. (The plastic can be reused indefinitely)
Place the ball of dough on the plastic-covered tortilla press in the middle of the press. Fold the other side of the plastic wrap over the top of the dough. Bring the top of the press down over the dough, then press with the handle to flatten the dough. If the tortilla doesn't look quite even after pressing or you'd like it a little thinner, rotate the tortilla in the plastic and re-press.
You can also use a rolling pin to flatten the tortillas, though it's trickier to make perfectly round tortillas. Start in the middle and roll out to the edges. You can also try flattening the tortillas beneath a heavy skillet or pot.
Peel away the top of the plastic, flip the tortilla over onto your palm, and peel off the back of the plastic.
Warm a large, flat cast iron griddle or skillet over medium-high heat.
Gently position as many tortillas in the pan as will fit in a single layer without overlapping. Cook for 1 to 2 minutes, until the edges are starting to curl up and the bottoms look dry and pebbly. Flip and cook another 1 to 2 minutes on the other side. When done, both sides should be dry to the touch and beginning to show some brown, toasted spots.
Now you are ready to start the taco bonanza! Here you can find the recipes we made that day. From Beer Batter Fish Tacos to BBQ Pulled Chicken.
Here are some pictures of our "Tacos, Bitches!" Bare with the blurriness and lack of order, But Ailine was making "Mezcailines" (Recipe at the end of the article) for us from the beginning so we were all kinda hammered while making the tacos.
What a great evening as always! It was great to have Line, our fellow Foodie, join us this time. Cant wait until the next FoodieSquad Experiment Kitchen. Anything you would like us to try?
Why we got hammered? Because of these awesome super tasty "Mezcailinies" Made by Ailine, easy as 3,2,1:
3 parts Mezcal
2 parts Lime Juice
1 part Triple Sec (Cointreau)
Shake shake shake and add some salt to the top and ENJOY!
Got all this useful tips from TheKitchn
I have been drooling for some weeks looking at the instafeed of Dae Mon. I am a huge fan of korean Food... Not to mention my favorite restaurant in the world is a Korean-Icelandic one in oslo called Pjoltergeist, a tiny super cool restaurant that delivers amazing flavours.
Sooooo, when the guys from Dae Mon invited us to come by and try their new menu, I was thrilled! Of course I went there with my BFF and part of my Foodie Squad Ailine.
I was late (as always) but just because it is a hard place to find if you trust Google Maps. Or at least if you have a poor sense of direction like me.
But i got there! and I was amazed by how cozy it was. Ailine was already there having an aperitif. I was greeted by Hyun with some bubbles and big smiles. The restaurant looked small, but that was not the case. The restaurant goes all the way to the back with a beautiful open kitchen. A very minimalistic design with splashes of color and full with Y Wagner Chairs that would make any design freak like me scream of joy.
We asked Hyun to decide which dishes we would eat, and daaaamn were they good! For starts we got 2 entrees: "Yuk Hoe" a beef tartare with limes, korean mustard seeds and apples & "Mun Eo" a marinated octopus, celery, dried tomatoes and coriander.
After these awesome starters, I thought we were going directly to the main dishes. But we got surpised by a dish called "Mul Go Gí" a Marinated Black Salmon with Hokkaido pumpkin & chilli. This dish brought so many happy mementos from Scandinavia and Peru. it was pumpkin in different ways (remember Brasserie Paleo with their 3 way Jerusalem Artichokes?) Cream, pureed, whole raw... and the fish reminded me to a peruvian dish called "Tiradito" but sweeter. One of my favorites of the evening.
I love open kitchens on restaurants! While we were waiting for the main dishes to arrive, I went and shot some pictures of the chefs working on our food, I am always amazed by the precision...
And the Main courses got to our table!!!! I had no idea which one would be the best one as both looked YUMMY!. We got "So Go Gí" a Campo Entrecôte beef, onions and red beets in 3 ways with baby spinach. And "Cham chi" a beautiful Tuna with fermented garlic and beans.
Ailine's favorite was the Tuna, mine was the Beef. I am a big sucker for a very well made piece of cow! Here we could see again how they worked the red beets in different textures and ways.
But the Tuna was superb as well... the taste of the fermented garlic was extremely good together with this dish. And let's not start with the size of this dishes. You better be hungry when you reserve a table!
We had 2 side dishes as well: Sweet Potato Salad and Daikon Radish
And now time to DESSERT!!! and thank gor for my extra "Dessert Stomach"! We got to enjoy "Ja Du Man Du" (Man Du mean dumpling in korean) Plum with mirin foam, salty chocolate and cinnamon and "Hyang Gwa" a Passion Fruit Mousse, with Mango and spices pastry/cookies.
I loved this place and I cannot wait until I go there again. So If you are thinking where to go this weekend? Reserve a table at Dae Mon, For me, the best contemporary Korean food I had.
I was so happy when I got the invite to the last Food Clash Canteen at Berlin Food Week 2016 Hosted by Côtes du Rhônes. A 5 course dinner paired with their awesome wines.
The evening started with a welcome speech from the super charismatic Carine Patricio, our sommelier, while we enjoyed the aperitive Lirac.
Suddenly all the people on stage started plating the first course: "Salat Nizza" a signature dish from Brasserie Colette. It is a Tuna sashimi with green beans drizzled a delicate sardines mayonnaise. Made by Dominik Obermeier from Brasserie Colette by Tim Raue.
The pairing for this course was a Rhônes wine: Condrieu, a white wine with notes of violet and peaches.
Once we finished the entree, the cooks started waltzing on stage, preparing the next entree: "Saint Jacques, Red beets and fermented Elderberries" by Laurens Friedl.
This Kreuzberger, started his career in the 2-michellin-stars "Fischers Fritz" followed by the 3-michelin-star "Bareiss". Now he is in "Morsh" making beautiful dishes like this one... My favorite of the night, that was paired with strong dry red wine Grenache Noir "Rasteau".
VAU VAU VAU... Remember whenI visited VAU Earlier this year? Sadly the oldest Michelin Star restaurant closed its doors 2 months ago, But we all got to enjoy a course by VAU´s KoljaKleeberg: "Confit Cod in a Porcini Fond with lemon and Marjoram" paired with a Rhône´s "Saint-Joseph".
French Flair was brought by Felix Mielke, Head Chef at Sofitel´s Le Faubourg, With his "Lamb and Ratatouille with Peperoni, Black Garlic, Miso and Hazelnuts" that was perfectly paired with "Côte-Rôtie"
And while we were waiting for the dessert to be plated, we jumped in the photobooth and made some funny pictures, had some more wine and posted some funny snapstories and instastories. I was sitting in the best table of all! <3
Once we returned to our table, the awesome Anna Plagens was ready plating the dessert: "Bisous Plutonien", a Crème Brûlée with Cardamom, Orange and Arlette Croustillante.
Anna is one of the owners of my favorite pastry shop in Berlin: Du Bonheur. This tiny super cute place is just 1 minute walk from my office and it got me soooo hooked on their beautiful french delicacies.
it was paired with a "Gigondas" from Rhônes and coffee from Kaffekirsche.
Here you can check the video from the evening. Sadly it was a bit dark and hard to film... but you can get a peek of that amazing meal! Thanks Côtes du Rhônes, Berlin Food Week and ff.K for this great experience!
I am Andrea, or as my friends call me, Jinx. I am a foodie living in Berlin, eating my way through life. Here are my recipes, cooking events, dining experiences and more...