Quick white cabbage/rice wok

This is a recent recipe that worked out really well. Quick to make, which is definitely a plus, and yummy. You need about 20-30 mins at most.

3-4 persons

Wok/skillet

Rice: (boiled) 2-3 mugs basmati or parboiled

White cabbage: ½ Sliced in thin strips

Carrot: 2-3 (julienne or spaghetti thickness) mid-size

Leek: 4-6 inches. Chopped

Garlic: 1 clove, minced

Chives: 2 teasp

Parsley: 1 teasp

Paprika (mild): ½ teasp

Pepper: 1 knifepoint

Salt: to taste

Nutmeg: 1 pinch

Sambal Ulek: 1-2 teasp

Honey: 1 teasp

Egg: 1

Milk: 1/3 mug

Make sure to boil your rice as dry as possible. I tend to do about ten percent less water than usual to get the substance right. But any way will be okay. Cut all your veggies and garlic. Heat your wok nice and hot. Keep the fire as high as possible as you throw in a splash of oil (whichever you prefer, olive, sunflower, peanut or coconut oil) and immediately add your carrots a la julienne. Stir a few times, and then add your strips of cabbage and chopped leek. Keep stirring. Next come the seasonings. Just toss them all in, along with the sambal and honey. Keep stirring while you add your rice.

Get a small bowl and quickly mix your egg with milk in there, along with a pinch of salt and pepper.

Push the mix in the wok to one side, and pour the egg/milk in on the empty side. Wait a moment to allow the egg to bake a little, then stir through the egg a few times first, before slowly mixing it with the rest of the meal.

Bake for a few more minutes and your dinner is ready for consumption.

Serve with krupuk or Naan bread, or papadums, or some flash-fried chicken for the non-vegetarian among you. ;-)

Bon appetit.

Sweet potato mash with raw arugula

A rather delicious mix of sweet potato and veggies. Really worth a try if you haven’t already.

3-4 persons

Sweet potatoes: 3-5 (mid-size) rough cubes

Bell pepper: 1 cubed or sliced (I prefer red, but green and yellow also work)

Onion: 1 chopped

Leek: 4 inches, chopped

Garlic: 2 cloves, minced

Arugula: 2 handfulls (75 gr)

Cherry tomatoes: 8-12 cut in half.

Feta cheese: handful (75 gr)

Butter: chunk (50-70 gr)

Olive oil: 2-4 tablesp

Honey: 1 tablesp (optional)

Broth cube: 1

Parsley: 1 teasp

Chives: 2 teasp

Oregano: ½ teasp

Rosemary: 1 pinch
Thyme: 1 pinch
Paprika: 1 knife point

Pepper: ¼ teasp, to taste

Salt: 1-2 teasp

Boil the peeled and cut, sweet potatoes with the broth cube until they’re nice and soft. (Aprox. 20 mins)  While they’re boiling use a skillet to bake your onion, leek, garlic and pepper in the olive oil. Add the herbs and honey (if you chose to use it), ½ the salt and pepper until the bell pepper and onion turn nice and glassy. Turn of the heat. Drain water from the potatoes once they are soft. Leave off the fire. Make a chunky mash of them and add the butter and salt and pepper. Add the veggie mix and the small cubes of feta and stir it together. At the last possible moment (right before serving) add the raw arugula leaves and cherry tomatoes and stir until it’s all evenly mixed.

Serve with garlic bread, or Turkish bread fresh from the oven and a fruity white wine or lemon water. Very yummy.

Italian pasta wok

 

One of my favs is this light wok pasta that takes about 30 mins to make, at most, while still being highly nutritious and delicious.

This dish serves 3-5 depending on the hunger factor.

Macaroni: 1 packet (250 gr) Al Dente

Broccoli: 1 (500 gr), small rosettes

Mushrooms: 10-12, diced

Onion: 1, chopped

Garlic: 3 cloves, diced

Red pepper: (optional) chopped

Feta cheese (salad cheese-goat cheese) 75-100 gr, cubed

Cashews: 1-1 ½ handful chopped or whole

Olive oil. ¼ cup

Salt: ½ teasp, or to taste

Pepper: 1 pinch, or to taste

Honey: 1 tablesp

Paprika powder: ½ teasp

Italian herbs: 1 teasp

Or:

Parsley: 1-2 pinches

Oregano: 1 pinch

Basil: 1 pinch

Rosemary: 1 pinch

Cook the pasta al dente. Whichever kind you prefer, it works with any, really. I like the look of macaroni in this dish, but any other will do. Look on the package for the time your pasta needs, subtract 1 minute of cooking time, rinse well with cold water after draining the pasta, and you’ve got al dente.

Set aside.

Use a big wok, or any other non-stick pan, and partially heat the oil at mid-heat. Add your garlic and onion (either normal or red) and let sizzle until the onion starts to look a little transparent, add the cashews and stir until some crusting becomes apparent. If this doesn’t happen, increase the heat until it does. Stir frequently throughout. Next come the broccoli rosettes, stir regularly until their green color becomes a brighter, darker green. Sprinkle the herbs, paprika, salt and pepper over it, and then the honey. Add the mushrooms and keep stirring until your mushrooms become darker and shrink a little. Lastly, stirring, add your cheese and red pepper, if you opted for that, wait until the cheese melts and voila, dinner is ready.

This dish goes well with a salad, after a pumpkin soup, or with some marinated chicken on the side.