POKE Evening: Testing the Trend
Sometimes you wake up a little bit later than your friends only to find your timeline and a group chat talking about a new hype. Last Monday, Sophia, Maria & Kai (from IN SEARCH OF) & My Bestie, Foodie and awesome photographer Ailine were thrilled talking about Poke and how we should do a "cookalong" on saturday. I jumped to my mac and started the research.
Poke has nothing to do with Pokemon Go, but is hyping almost as much. Poke (pronounced Poukai) is not Japanese but Hawaiian and is a fish salad! Though the seasonings are very influenced by japanese cuisine. Traditionally, it was just raw fish dipped in Soy Sauce and wasabi, but nowadays it has evolved (get the poke joke?)
And how do we poke? it is easy! You start with a BASE of rice or salad then comes the FISH of choice with or without marinade, followed by TOPPINGS of your choice. It almost feel like making Fro-Yo.
Sorry for my long absence. I was often in the hospital and My daughter, Pepa Carlota, was born this May. A newborn baby is loads of work, and even more for a single mom like myself.
I was in the mood for peruvian and there is nothing easier to make than an Arroz Chaufa. That is my favorite chinese-peruvian fusion dish. We used to have this when we had rice leftovers at home. But I was browsing my facebook timeline and someone said that Aymara made a version with quinoa instead of rice, and I had to try that at home.
Ginger Chicken-balls Soup
When you are feeling a bit ill and outside is still cold, there is nothing better than chicken soup. But why make the same old chicken soup? I was in the mood for some ginger and aubergines and had some chicken in the fridge, and this is what I ended up eating.
SALMA is one of the easiest ingredients to work with, and perfect for those evenings when you don't feel like cooking forever. That doesn't mean it can't look amazing! By combining orange SALMA with green avocado and yellow mango you get a visually appealing as well as tasty dish. All it needs is a classic ponzu sauce and you are ready to dine. If you can get the Thai or Pakistani mango you will get an even sweeter and better flavor to this meal.
There is a Ramen craze sweeping Oslo at the moment. Most prominent at Hitchhiker and Smalhans, but ramen has invaded our Instagram feeds and Facebook timeline lately as well. We just had to make it ourselves.
After having Jan Robin's ramen at Hitchhiker last weekend (Anders had it three times) , I decided to
Time to test some more of the awesome products we received from Matbazaren.no. This time we wanted to make something with the confit duck. Confit duck is duck legs cooked and then preserved in duck fat. What better match to this fat meat than some sweet chinese pancakes (jian bing) and hoisin sauce?
This dish is of course inspired by Hitchhiker, who recently removed it from their menu.
Here you can find all my fave recipes, from oldies to paleo and from family secrets to restaurant inspired gems.