Saturday, 28 February 2015

Stir-fried pork and kimuchi


Kimuchi -- a traditional Asian (Korean) dish made from fermented Chinese cabbage has become popular in Norway in recent years. 
I saw even the recipes for kimuchi in food magazines and news papers in Norway, as I understood, some people started making own kimuchi at home!
Kimuchi and Korean food are very popular where I come from, too.
We eat Kimuchi as it is but also add to savoury pancakes, dumplings…etc.
I´ve got very good kimuchi from a friend, spicy and just rightly fermented (a bit sour), so I made my favourite dish buta-kimuchi (pork and kimuchi).
Enjoy with freshly cooked rice!

Serves 4

200g kimuchi
200g shredded pork (I bought strumpet svinekjøtt at Meny)
1 sliced small onion
1 tbs/ss sesame oil
1ts soya sauce
Salt & pepper
1 tbs/ss chopped spring onion (optional)

1 Coat the bottom of a frying pan with the sesame oil and sauté the pork.
When it coloured add the onion until it becomes soft.
Add the kimuchi and sauté for few minutes.
Season with the soya sauce, salt and pepper.
Transfer to a plate and sprinkle with the spring onion.  Serve. 

Wednesday, 25 February 2015

Whale meat `tatsuta-age´ Norweigian style


My family and I travelled to Northern Norway last week.
There we had delicious fish and local food.
One of the things I was given by friends to take was whale meat.

Whale meat, believe or not, was occasionally served as school lunch when I was at elementary school.(this was many, many years ago.  I don´t know if it´s served at school now).
One of the popular dishes was deep-fried whale meat with tomato-based sauce.
And somehow it was called `Norwegian-style´.

The whale meat I got in Andøya inspired me to recreate the dish :-)
I served it to my Norwegian family in Oslo.
It was an instant success!

Serves 4 (As a side dish)

150g Whale meat
1 tbs/ss sake
1tbs/ss soya sauce
1/2 ts grated ginger
3 tbs/ss potate flour (or cornstarch)
oil for deep-fry

3&1/2 tbs/ss tomato ketchap
1 ts worcestershire sauce
1ts soya sauce
1 ts sugar

1 Cut the meat into bite-size pieces (I had carpaccio meat so cut into half then made them as balls).

2 Put the meat in a small container and marinate with the sake, soya sauce and ginger.
Rest the meat in refrigerator for 10 minutes.

3 Conbine the ketchup, worcestershire sauce, soya sauce and sugar in a small pot.
Mix well and cook for 1minute then set aside.

3 Preheat the oil for deep-frying.
Cover the marinated meat with the potato flour.

4 Deep-fry the meat until the surface becomes golden.
Drain the fried meat with kitchen paper.
Conbine with the sauce, and serve.