When the weather is as great as it has been the last few days in the Netherlands, my appetite changes. The barbecue has already been lit a couple of times and salads have been eaten too. This homemade salad was made as a quick side dish and consisted of all kinds of lettuce, corn, cucumber, cherry tomatoes, avocado and a pesto dressing. A nice, quick summer salad.
When I am eating at my girlfriends parents’ place I know I will not leave hungry. Some time ago they made this delicious paella. With a bright afternoon sun shining on our heads, it was just like I was back in Spain. It was made with original Spanish fideua, filled with vegetables and all kinds of seafood.
When I eat a thick piece of brown bread like the one above, I want to have enough toppings on it so I can really taste the toppings instead of only bread. Instead of a thin slice of ham or salami, I want slices of crispy smoked Dutch bacon, topped with a large omelet which give you a rich and filling lunch just when you need it.
Made by a quick and favorite recipe, this dish is one that I make quite often. Although not made the traditional way this mie goreng still tastes good, I can assure you that. This quick version consists out of the all important main ingredient mie to which I added chicken, whatever vegetables are around, sambal, sweet soy sauce, oyster sauce and spices among other things. With the mie, the chicken and the vegetables it is a whole meal in one dish.
Porkchops are cheap and it is always fun to marinade them. That’s way they are a regular on the menu. I call marinating them fun because you can marinade them with a lot of stuff and most of the times it will come out delicious. It still depends on how crazy you are going to make it for yourself, but with most spices, herbs and sauces the porkchop will taste good. What I do most of the time with porkchops, and this time was no exception, is putting the porkchops in a large pan and just see what is in the house and put that with the porkchops in the pan. Since there were a lot of things in the house there are a lot of ingredients in this marinade, but some things that were definitely in there were: onions, red onions, garlic, sweet soy sauce, chili powder, paprika powder, salt, pepper and sambal. Possibly there’s some honey or mustard in it. After putting everything into the pan into a nice marinade, I put the pan into the fridge to let it rest in the marinade. After that, they went into the pan:
After a while they were ready and I can only say that they taste very interesting, in a positive way. These porkchops are not highly culinary and the flavor combinations are not well thought of, but just following taste in making them they produce really delicious porkchops.
What you see above is used as garnishing. From left to right you see parsley, Mung been sprouts and spring onions and above that some fried onions. It is used to garnish the black beef soup that is known as rawon:
Rawon is a black, or dark brown, beef broth/soup that is filled with all kinds of different and tasteful spices. One way to serve rawon is to serve it with rice, hence the name nasi rawon. What you do is you get a deep plate, then you scoop some rice on your plate, get some of the soup (don’t forget the meat!) and pour it over your rice and finally you get some of the garnishments as seen above and you garnish your nasi rawon. What you get looks something like this:
It tastes especially good with some sambal!