Posts Tagged ‘Food’

Chicken Panang Curry

This Penang Curry is one of our favourites. If you like spicy food, this is the one for you.



1 x large shallot, roughly chopped

3cm/1.2 in piece Ginger , peeled and roughly chopped

8 x bird’s-eye chillies, roughly chopped

3 x garlic cloves

3 x kaffir lime leaves, roughly chopped

1 x tbsp soy sauce

2 x tbsp fish sauce

1 x tsp shrimp paste

4 x tbsp tomato purée

1 x tbsp paprika

1 x tbsp ground cumin

1 x tbsp ground coriander

½ x tsp ground cinnamon

½ x thumb of fresh root tumeric

¼ x tsp ground nutmeg

¼ x tsp ground cloves


3 x chicken breasts diced

3/4 x can of coconut milk

1.5 x tbsp fish sauce

1. For the paste, place all the paste ingredients into a food processor and blend to a smooth paste. Place half of the paste in a large bowl and add the diced chicken – Marinate overnight.

2. For the curry, heat a wok until hot, add oil and the rest of the paste and heat, before adding the chicken, with the rest of the paste. Stir fry until the chicken is cooked. Pour in the coconut milk, bring to the boil and then simmer for 2-3 minutes.

3. Add fish sauce to the curry, to taste.

4. Serve with Basmati rice

You’ll love this curry and it’s a hot one!!


Spicy Southern Fried Chicken Burgers

If you’re a big fan of spicy chicken and even of a KFC Zinger, then this is a good alternative. It’s pretty simple to do, but very tasty.


4 x Chicken Breasts

1 x tsp Chili powder

1 x tsp Paprika powder

1 x tsp Cayenne pepper powder

1 x tsp Dried Oregano

1 x tsp Dried Thyme

1 x tsp Garlic salt

1 x tsp English Mustard powder

1 x Egg

Lots of dried breadcrumbs (Depends on the size of the breasts)

1. Start heating vegetable, or sunflower oil, in a deep fat fryer. Set it to 170C, or about 330F. If you haven’t got a deep fat fryer, you can heat the oil in a large wok.

2. Beat the egg in a bowl and mix the rest of the spices, along with the breadcrumbs, onto a separate plate

3. Cover the breasts in the egg and then cover generously in the spiced breadcrumbs.

4. Once the oil is at temperature, place the breasts in. Cook them for between 10-15 minutes and this all depends on how thick the breasts are. It’s worth cutting a piece off an frying on its own, to test the time and temperature, as you want the chicken to look golden brown/red and not too dark, once cooked.

5. Once cooked, dry on kitchen paper and then serve in a bun, with leaves and mayonnaise.

You can use this same process to cook legs/drumsticks/wings etc, for some great food. You can also go a little bit healthier, by cooking in an oven, at about 180C, rather than in a deep fat fryer. Either way, it’s VERY tasty.

Non-Cookers, Hell’s Kitchen and Food Delivery

Here in Amsterdam, I’d say that it’s quite interesting that most people don’t seem to cook. At least, it seems that way, as the majority of the houses/apartments have tiny kitchens. It took us a good while to find an apartment with a decent, workable kitchen. I wonder what it is. Are the Dutch scared of cooking? Maybe they’ve watched too many episodes of “Hell’s Kitchen”

Maybe they all are scared, or maybe they just don’t like doing it. There are other options, however, i.e. eating out, or maybe getting a take-away. Or maybe it’s this awesome website we found It really is quite fantastic. Go to the website, type in your postcode (Dutch postcode, obviously) and you’re given a list of every food delivery place, across every food type. Not only that, it only shows you the ones that are open at that time! Genius!

So, if you’re in Amsterdam and you’re hungry, without the energy to cook, or go out, check the site out. You won’t regret it.

Kangaroo, with onion, mushroom white wine gravy

There’s some great meat available, here in Amsterdam and along with Ostrich, you can get Kangaroo. Whilst Ostrich is quite a gamey meat, Kangaroo is more like a mix between a fillet of beef, mixed with the taste of rump, but with a little extra flavour. It’s quite a lovely piece of meat and you should cook it with the same respect as fillet steak.

This piece of meat goes really well with a nice gravy, so onions, mushrooms and thyme, fits the bill.


2 x Thick Kangaroo steaks

1 x Large brown onion, sliced

6 x Chestnut mushrooms, sliced

2 x Garlic cloves, crushed

1 x Medium glass of white wine

6 x stalks of thyme, chopped finely

500ml of Beef stock

2 x Red peppers

2 x Large handfuls of green (French) beans

To Cook:

1. Cut the peppers in half, removing the seeds, season and rub with Olive oil. Put them into a tray and put them in a oven, preheated to about 150. These will take about 25 minutes to roast.

2. Heat some olive oil in a pan and add the two crushed garlic cloves, cooking for about a minute, before adding the onions. Fry until the onions are soft and have a little brown colour.

3. Next add the mushrooms and fry for about 2 minutes, before adding the stock.

4. Reduce the stock down by about 1/4 before adding the wine.

5. Next, add the thyme and reduce the gravy down to about 1/2.

6. Cook the beans in boiling water for about 5 minutes.

7. Rub the two Kangaroo steaks in olive oil and season well. Heat a griddle pan until it’s smoking hot and then place the Kangaroo in. Fry the meat for about 3 minutes on each side, making sure that you seal all of the sides.

Serve the Kangaroo with the roasted red peppers and beans, pouring over the onion and mushroom gravy.

Chicken stir-fried with chinese broccoli

Decided to post a couple of simple, but VERY tasty stir-fry recipes. The first is something I discovered, just by choosing items from the supermarket, that looked good. This is a really good way to get started with stir-frying, as you know the ingredients are good. There’ll be plenty of these quick recipes over the following few days.


2 x Chicken breasts, sliced

12 x Whole baby sweetcorn

2 x Large red onions, sliced

4 x Full pieces of chinese broccoli, including stems

2 x Large thumbs of Ginger, cut into matchsticks

2 x Cloves of garlic crushed

2 x Lemongrass stalks, chopped

8 x Birdseye chillies, sliced in half (With seeds)

4 x Tablespoons of dark soy sauce

2 x Tablespoons of olive oil

2 x Teaspoons of Thai 7-spice

2 x Teaspoons of ground ginger

2 x Teaspoons of coriander

1 x handful of freshly chopped coriander

To Cook:

1. Heat up the oil in a wok

2. Add the onion and cook until soft, then add the ginger and crushed garlic. Stir fry for a minute, or so

3. Add the sliced chicken and cook until the chicken is white

4. Add the soy and stir fry for 2 minutes

5. Next add the lemongrass, chillies and spices and continue to stir fry for another 2 minutes

6. Add half the coriander and cook for a further minute

Serve with balsamic rice and garnish with the rest of the fresh coriander. Well worth the little effort and very tasty.

Linguine Lobster Fra Diavolo

We’ve eaten this in several restaurants and decided to give it a go ourselves. One particular restaurant stands out for this dish, Dan Tana’s in LA. It’s a fantastic restaurant, with amazing seafood If you’re ever in the Hollywood area, then make sure you pay it a visit.

For this recipe I used live lobsters, but if you can’t get hold of any, or have an aversion to killing them, you can still use pre-cooked Lobster, however the taste won’t quite be the same.


2 x Live Lobsters

1 x Jar of Passata

1 x Small tin of tomato paste

1 x Small bunch of parsley, chopped finely

1 x Small bunch of basil, chopped finely

1 x Long red chili, chopped finely

2 x Teaspoons of hot chili powder

2 x Cups of fish stock (Or make the stock yourself, with the Lobster shells)

4 x Small shallots, finely chopped

2 x Cloves garlic, crushed

To Cook:

1. Boil salted water in a large pot. There needs to be enough water to cover the Lobeters

2. After having had the lobsters in the freezer for a while (To put them to sleep/slow their bodies down), place them head first into the boiling water. You need to make sure that the water is correctly boiling.

3. Cook the lobsters for about 12 minutes (The timing does depend on size, so take a look at cooking instructions on the internet for size/time)

4. Take the lobsters out of the water and set aside to cool slightly

5. Fry the garlic and shallots in a large, deep frying pan. Once the shallots are soft, add the chopped chillies and fry for another couple of minutes.

6. Next add the passata and tomato paste, along with the chili powder and chopped parsley.

7. After 3 minutes, add the fish stock and fry for a further 10 minutes.

8. In the meantime, cut open the lobster and remove the tail and claw meat. Slice the meat up and add to the sauce, along with the basil.

9. After two minutes, it’s ready to serve.

Serve with Linguine. It’s a delicious meal 🙂

Hoisin Pork and Special Fried Rice

Here’s a great recipe for pork tenderloin. This is one of our favourite recipes and it gets made frequently. This is a great main course to follow my salt and pepper squid (Recipe in the food and travel talk section).


2 x Lean pork tenderloins

4 x Tablespoons of honey

4 x Tablespoons of Hoisin sauce

4 x Tablespoons of Chinese cooking wine

2 x Teaspoons of Chinese 5 spice powder

6 x Chestnut mushrooms, quartered

1 x Head of Chinese greens

2 x large thumbs of ginger, cut into matchsticks

3 x Garlic cloves, crushed

3 x tablespoons of Oyster sauce

2 x Red chillies, chopped into rings

1.5 x large cups of rice

3 x eggs

1 x Tablespoon of Sesame oil

1 x Chicken breast

2 x large cups of peas

To Cook:

1. Marinate the pork in the hoisin, honey, chinese cooking wine and 5-spice. You can marinate the pork for as long as you like, but if you can leave it for 24-48 hours, you get the best results. Remember to turn the pork over regularly, during the marinating.

2. Too cook the pork, cut the tail pieces off and set aside and then place the rest into an oven at 190 degrees, for approx. 25 minutes. Baste the pork in half of the remaining marinade and the second half 15 minutes into cooking.

3. Cut the greens in to chunks and stir fry them with the garlic, ginger chillies in the oyster sauce

4.  Fry the chicken and tail pieces of the pork, with olive oil, in a wok and then set aside.

5. Boil the rice until done – Probably about 10 minutes

6. Mix the egg with the sesame oil and season, before frying, omelette style, in the wok.

7. Chop the egg, chicken and pork tail and add to the rice in the wok. Stir fry.

8. When the pork is cooked, slice it and place on a plate.

9. Serve the pork with the stir fried vegetables and the special fried rice.

This is a really tasty recipe and is easy to prepare. Enjoy!