Thai Cuisine: Stir Fry de porc, ardei si lemongrass (Stir Fried Pork with Peppers and Lemongrass)

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        E timpul pentru o noua reteta din bucataria thailandeza, de care eu m-am indragostit cumplit!!! de data aceasta am ales sa folosesc si lemongrass, o planta cu aroma de lamaie ce creste in Filipine si care este des folosita in mancarurile asiatice; eu am folosit lemongrass proaspat, dar se poate folosi si uscat sub forma de pudra. Carnea de porc cu ardei si lemongrass are un gust absolut superb iar pranzul nostru e gata in maxim 10 minute, ca de altfel toate mancarurile asiatice :)
       It's time for a new Thai recipe, a cuisine I'm totally in love with btw!!! this time I chose to use Lemongrass, a herb with a subtle citrus flavor that grows in Philippines and which is often used in Asian cuisine; I used it fresh, but it can also be used dried and powdered. Lunch is ready in 10 minutes and it's super tasty, like all Asian recipes for that matter :) Enjoy!

Ingrediente/Ingredients:  

 350 g carne de porc/350 g pork
 2 linguri sos de soia/2 tablespoons with soy sauce
 1 lingura zahar brun/1 tablespoon w brown sugar
 1/2 lingura pasta de ansoa/1/2 tablespoon w anchovy paste (fish sauce)
 1 lingurita amidon/1 teaspoon cornstarch
 1/2 lingurita sare/1/2 teaspoon w salt

 1/2 ceapa rosie/1/2 red onion
 2 catei de usturoi/2 garlic cloves
 2 ardei colorati/2 colored peppers
 1 tulpina lemongrass/1 lemongrass stalk
 2 fire ceapa verde/2 green onions

Cum se face/How it's made:


Mai intai facem marinada pentru carne. Intr-un vas mic punem sosul de soia, zaharul brun, pasta de ansoa, amidonul si sarea si amestecam foarte bine. Carnea o taiem fasii subtiri, o amestecam cu sosul si o dam la frigider pt 1 ora.
We first make the marinade for the meat. In a small bowl we combine soy sauce, brown sugar, anchovy paste, cornstarch and salt. We cut the pork in thin strips and we mix them well with the sauce. We marinate them for 1 hour in the fridge.

Curatam si tocam ceapa si usturoiul iar ardeiul il taiem fasii subtiri. Curatam lemongrass-ul si tocam marunt partea alba din mijloc.(il vedeti cum arata in imaginea cu ingredientele)
We peel and chop the onion and garlic and we cut the pepper in thin strips. We peel the lemongrass and we chop the middle part of the white part.(you can see it in the ingredients picture)

Incalzim wok-ul sau o tigaie mare si punem in o lingura de ulei ceapa si usturoiul tocat si le prajim la temperatura ridicata pt 1 minut.(stir fry)
We heat up 1 tablespoon with vegetable oil in a wok or a big skillet and we stir fry the onion with the garlic for 1 minute.

Adaugam ardei si lemongrass si continuam sa prajim pt alte 2 minute, amestecand mereu.
We add the pepper and lemongrass and we stir fry them together for 2 minutes.      

Adaugam carnea de porc marinata si prajim totul pana cand carnea e facuta, amestecand continuu.
We add the marinated meat and we stir fry everything until the meat is done. 

Cand carnea e gata, adaugam si ceapa verde tocata marunt, potrivim de sare si piper si mai prajim pt 2 minute.
When the meat is done we add the chopped green onion, we sprinkle salt and pepper if needed and we stir fry for another 2 minutes.

Servim cu garnitura de orez sau taitei de orez. Bon appetit!
We serve with rice as a side dish or rice noodles. Bon appetit!            

Super bun si se poate face si cu pui sau vita daca preferati!
Super tasty and it can also be made with chicken or beef if you like!

Mai de aproape.../Closer...

Frigarui de porc cu legume (Pork Skewers with Vegetables)

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        Nu am mai postat nimic cu carne de foarte multa vreme, si cum afara vremea ne permite sa ne desfasuram  in voie, m-am gandit ca ar fi momentul sa postez reteta de frigarui :) toata lumea face frigarui, simple, cu legume, cu tot felul de sosuri, mie personal imi plac cel mai mult cu legume, pentru o aroma mai frumoasa. Sunt o nebunie langa o sticla de bere si un pahar de vorba cu prietenii!
        I haven't posted anything with meat in a while now, and since outside the weather is perfect for us to barbecue, I thought it's time for me to post my meat Skewers recipe :) everybody likes skewers, plain, with vegetables or with different sauces; I personally like the vegetable and meat combination, for a more intense flavor. They're yummy with a cold bottle of beer while chatting with friends!

Ingrediente/Ingredients:

 carne de porc/pork
 ardei rosu/red pepper
 ardei verde/green pepper
 ceapa rosie/red onion
 ciuperci albe mici/small white mushrooms
 sos pt marinat/marinating sauce
 sare/salt
 bete/skewers


Cum se face/How it's made:


Taiem carnea cuburi 2-3 cm si o marinam cu sos facut in casa sau cumparat in cazul meu.
We cut the meat in 2-3 cm cubes and we marinate it with homemade sauce or bought in my case.

Curatam legumele si le taiem in patrate de marime similara cu carnea, lasam intregi ciupercile si ne apucam de asamblat frigaruile.
We wash and peel the vegetables and we cut them in cubes with similar in size to the meat, we leave the mushrooms whole and we start assembling the skewers.

Punem componentele pe bete si presaram sare/We place everything on skewers and we sprinkle with salt.

Incingem gratarul si punem frigaruile (se pot face si in casa in tigaie grilata sau in cuptor pe hartie de copt)
We heat up the grill and we place the skewers (you can make them indoors in a grill pan or in the oven on baking paper)

  
Gata prajite:/Grilled

Mai de aproape, mmmm, ce miros divin!!!/Closer, what an amazing smell!!!

Servim cu o bere rece langa :)/We serve with a cold bottle of beer :)  Bon appetit!

                                         

Ciorba de ardei umpluti (Stuffed Peppers Soup)

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            Desi imi place foarte mult supa de ardei umpluti o pregatesc destul de rar acasa deoarece sotul meu nu e fan supe cu bulion si banuiesc ca noi toate incercam sa gatim pe gustul intregii familii de obicei, nu? Din cand in cand o incerc totusi in speranta ca voi obtine aroma deosebita pe care i-o dadea bunica mea si chiar daca nu e la fel, amintirea e foarte frumoasa! La mine fiecare mancare are o anumita istorioara si mereu corelez aroma cu amintirea :) Cum afara caldura inca nu a preluat controlul de tot, am zis ca e o ocazie buna sa pregatesc ciorba aceasta :)
          Aceasta reteta merge si la YBR, provocarea organizata de Nancy de la SpicieFoodie! Va recomand cu mult drag blogul ei, e unul dintre cele mai bune!
           Though I love stuffed peppers soup I rarely make it since my husband is not a huge fan of tomato based soups and I guess all of us try to cook food that all family enjoys right? Once in a while I make this soup hoping that I'll get that special flavour my grandma's soup used to have, and even though it's never the same, the way I remember it is always special :) For me every dish has a history and I always relate the flavour to my memory :)  Because heat didn't take control outside yet, I thought it'd be a great occasion to cook this delicious soup :)
            This recipe also goes to YBR, the challenge organised by Nancy from SpicieFoodie! I greatly recommend her blog, as it's one of the best out there! 

Ingrediente/Ingredients:

400 g carne tocata  porc/400 g ground pork
100 g orez bob mic/100 g Arborio rice
8-10 ardei mici dulci/8-10 small sweet peppers
2 morcovi/2 carrots
2 patrunjei radacina/2 parsley roots
1/4 telina/1/4 celery root
2 cepe/2 onions
1 rosie mare/1 big tomato
300 ml bulion/300 ml tomato sauce
1 lingura faina/1 tablespoon with flour
patrunjel frunze/parsley leaves
sare, piper/salt, pepper            

Cum se face/How it's made:  

Mai intai pregatim umplutura de carne/We first prepare the meat filling:
Intr-un castron punem carnea, orezul spalat, o ceapa tocata marunt, sare, piper si le amestecam bine.
In a bowl we combine meat, washed rice, one chopped onion, salt and pepper.

Spalam bine ardeii, taiem capacul si scobim cu grija miezul si semintele din interiorul ardeiului. Ii scobim pe toti si ii dam deoparte.
We wash the peppers and we roundly cut the tops off and we discard stems and seeds. We set aside.

Curatim ceapa, si radacinoasele si le tocam toate marunt.
We peel vegetables and chop them.  

Intr-o oala prajim putin ceapa, adaugam legumele tocate si punem cam 2 litri de apa si sare.
In a large pot, we  fry the onion, we add the vegetables and 2 litres of water plus some salt.  

Pana cand supa incepe sa fiarba, umplem ardeii cu carne si ii presaram cu putina faina la capete, ca sa nu iasa carnea.
Until the soup starts to boil, we stuff the peppers with the meat filling and we sprinkle some flour at the ends, so the meat doesn't get out.   

Cand apa incepe sa fiarba adaugam ardeii cu grija si ii lasam sa fiarba pana cand orezul este moale.
When the soup starts to boil we add the stuffed peppers carefully and we let the soup boil until the rice is cooked.

Cand ardeii sunt fierti, intr-o tigaie prajim faina cu putin ulei si adaugam bulionul, amestecam bine si adaugam la supa. Amestecam bine, lasam sa fiarba vreo 2 minute si adaugam patrunjel tocat si condimente.
When the peppers are done, in a skillet we fry the flour with some oil, we add the tomato sauce and we pour it in the soup. We stir and we let it boil for another 2 minutes and we add chopped parsley and spices.

Servim cu multa pofta. Se poate pune smantana daca va place, eu o prefer simpla. Bon appetit!
We serve the soup with lots of appetite. You can add sour cream if you desire. I prefer it simple. Bon appetit!

Piftie de porc (Pork Jelly)

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Please scroll down for English version

     
       Stiu ca au trecut sarbatorile de iarna, dar aveam reteta si ma gandeam sa o postez, poate vrea cineva sa o faca (poate fi facuta oricand). Desi noua ne plac tare mult raciturile, aceasta e prima data cand le fac de cand suntem in Canada, reteta mi-a zis-o mama. Sper sa va placa!

  Ingrediente:

   rasol de porc (eu am pus 2 buc mari)
   picioare de porc (eu am pus 4 buc)
   soric de porc (eu nu am avut)
   usturoi (o caciulie si jumatate)               
   sare, piper dupa gust                                    







Cum se face:

      Mai intai se spala carnea foarte bine si se curata de eventuale fire de par (o puteti arde la flacara putin). Cateii de usturoi se curata si ei de coaja.
     Se pune carnea impreuna cu tot usturoiul intr-o oala cu apa si sare (apa sa depaseasca cu vreo 3 degete carnea) si se da la foc mic timp de vreo 4 ore (am lasat-o eu), dar de obicei pana se ia carnea de os foarte usor. Se spumeaza foarte bine carnea mereu, ca sa ramana cat de limpede zeama.

Cand carnea se desprinde usor de pe os iar zeama se incheaga, puteti lua oala de pe foc.
Scoateti carnea din oala, dezosati-o si impartiti-o in castronase sau farfurii, dupa preferinta.
Zeama din oala se strecoara prin sita, si se completeaza castronasele cu zeama.

Lasam sa se raceasca putin iar apoi le punem in frigider pana a doua zi. Se vor inchega foarte frumos, nu e nevoie de gelatina!
Serviti cu boia dulce si piper, sau cu muraturi. Bon appetit!

 

Credeam ca e multa bataie de cap cu raciturile, dar de fapt e tare simplu de facut si foarte gustos!

English version

      I know that Christmas already passed but I had this recipe and I thought I should post it in case somebody wants to try it out (it can be made anytime). Even though we are huge fans of this traditional dish, this is the first time I'm making it by myself, usually my mother made them at home.

I hope you enjoy them!

   

Ingredients:

   

    2 pork hocks

    pork meat

   10 cloves of garlic

   salt, pepper

How it's made:  

  Wash the meat very thorough and  peel the garlic cloves.

  Put the meat and all the garlic in a pot with water and salt (water has to be above the meat) and let it boil slowly for 4 hours, or less, depending on the meat. It is finished when the meat is tender and you can pull the bones away easily. During boiling, you have to make sure to take the foam frequently, so the water can stay clear.

  When the meat is tender, and the soup becomes thicker, the boiling part is finished.

  Take out the meat (throw the bones away), cut it in smaller pieces and divide it in small bowls.

  Pour the strained soup in the bowls, let them cool down and after that place them in the fridge until

the next day. The jelly will be very thick, you don't need any gelatin. 

  Serve the pork jelly sprinkled with paprika and pepper, or with pickles. Bon appetit!

  I thought that is would be difficult to prepare this dish, when it actually is very simple :)