Today we are in the kitchen together two. A little duel. No, rivalry played a role here, But in the end I withdrew. So I'm in the role of the photographer and tasters.
Servings | Prep Time |
2 osoby | 15 minutes |
Cook Time |
15 minutes |
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Need: |
- 200 g smoked pork from the chimney
- 2 cibule
- 1 větší rajče
- 2 egg
- 2 lžíce hořčice
- 2 gherkins
- jarní cibulka leaves or chives
- olej
- pepper
- salt
- bread
- salátovou okurku
- We will prepare.
- Saute onion until golden.
- Add the sliced pork, that onion softens and whole food smells. Neck softens and about 7 until 10 minutes.
- We'll make fried egg.
- Salt and pepper.
- Add the onion to the eye or chives.
- Lubricate the bread slices with mustard.
- Mustard pork slices and put them sunny side up. And add the cucumber as a garnish.
- Add the tomato slices garnished with onion rings. And add pickled cucumber.
- Enjoy your meal.
on the edge:
Irena Papežová Bělská on your page Taste Actually the story of German cuisine, from which I choose:
It's a snack issued and probably due to the use of eggs was the name, which basically means "ready for action male pride". It should be added, that many Germans, at least here in Bonn, Actually all about this metaphorical sense knows. First, I buttered toasted slices of sourdough bread darker, best rye. It does not have to roast in the pan, it goes in the oven. Abortion slices of bread with butter and let it bake in the oven under the grill, until they are lightly crunchy. Better to checking, because it goes fast. Still warm on toasted bread comes slice of raw ham, Thus smoked or dried. At still do pan fried eggs. One standard slice I give one to two. eggs messenger, pepper and sprinkle fresh chives. Finished.
There are plenty of other options need to be cheese, onions or tomatoes. Lotte names Stramm, Strammer Moritz or STRAMAT Luis have had no other meaning but signal, the raw ham is replaced with cooked ham, meatloaf or salami.
On the German Wikipedia:
Strammer Max is a simple dish made of mixed bread, ham and eggs sázeného. tightens Max, Originally part of Saxony and Berlin cuisine, Germany is now widely used in home kitchen and pubs. To prepare the bread slices are needed either buttered or roasted in butter, to lay raw ham or bacon, and finally top with a fried egg. Depending on the recipe ham slices instead of fries or bread cut into cubes. Among occasional additions include cheese, cucumber slices, tomato slices or onion rings. Another option is a liver cheese, roasted onions and fried eggs.
in variants, which sometimes have different names, Jako tension Moritz, tight Lotte, Tight Luise nebo tension Otto, is replaced by a raw ham or cooked Leberkäse, Plockwurst, salami or the like. The term Strammer Max was created around the year 1920 Saxony meaning "erect penis". Later names derived as STRAMAT Lotte or He-Otto has no special meaning.
Comparable dishes are Riesling krüstchen, Bauerntoast or Dutch Uitsmijter (named after the Dutch word "bouncer"). This is partly prepared from fish.
On the Chefkoch is simple cracker Max:
Brush the bread slices lightly with butter and bread, place a slice of ham. now you can (Who wants) Add the diced cucumber and pepper. Fold the slice of cheese (Gouda or Swiss cheese). Insert the sandwiches in the oven for 10-15 min at about 150 degrees. Until a little cheese not allow. Prepare fried eggs before serving and put them into a baked bread. You can garnish cucumber strips and pimenteras.
Tamarindové kuřecí nudličky | Thajská inspirace s africkou duší
Před časem (už trochu delším) I discovered the store a box with tamarind, then alluded to recipes with tamarind paste, ale byl jsem trochu lenivý, I looked at her properly. Takže, when she peered at me from the shelf, bylo to znamení, že je její čas. Tamarind vypadá jako zřetězené arašídy nebo věnec minišpekáčků (sorry to přirovnání), dužina má sladkokyselou chuť. Dužina se může pojídat čerstvá, vařená, sušená, zavařená jako povidla. And this pulp is also preparing refreshing drinks and is often used as an ingredient in foods. it is good, že je to africký strom, named tamarind and especially in Asian cuisine is like home. Pokud jste ještě nevyzkoušeli kuřecí nudličky se zelenými fazolkami, také doporučuju.
Servings | Prep Time |
2 osoby | 25 minutes (včetně marinování) |
Cook Time |
20 minutes |
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Need: |
- 300 g chicken breast
- 1 spoon fish sauce
- 15 g cukru
- 1 feferonku
- 2 lžičky strouhané citronové kůry
- 3 cloves garlic
- 1 spoon granulated garlic – nemusí být
- 1 spoon chili – nemusí být
- 2 lžíce olivového oleje
- 2 lžičky tamarindové pasty
- 150 ml kuřecího vývaru
- jarní cibulka – jen nať – volitelné
- koriandr – nať – volitelné
- Kuřecí prsa nakrájíme na nudličky nebo nugety.
- Přidáme rybí omáčku, nadrobno nakrájenou feferonku a nasekaný česnek.
- Přidáme ještě citronovou kůru a granulovaný česnek.
- Zakapeme lžící oleje a necháme marinovat 20 minutes.
- Mezitím rozpustíme tamarindovou pastu v 50 ml horkého vývaru.
- Marinované kuřecí maso opečeme dozlatova na lžíci rozpáleného oleje ve woku. So 4 until 5 minutes.
- Přidáme rozmíchanou tamarindovou pastu a kuřecí vývar.
- Toss, přivedeme k varu.
- Reduce heat, pánev zakryjeme a maso dusíme 15 minutes. Současně uvaříme rýži.
- Podáváme s rýží, posypané nasekanou natí jarní cibulky (nebo nasekaným koriandrem).
Tamarindová pasta se dá koupit v Tescu.
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