Almost every Saturday we go to the local weekend market, not only to buy fresh meat and vegetables, but also to enjoy that intimate ambiance, because we never talk to strangers in a supermarket.
Last Saturday, we were standing 2 minutes in front of a seafood stall, then decided to buy 3 kilos of squid for a good price. Another couple stood next to us and asked me, while the vendor was weighing squids, “How do you cook them”?
“Oh”, I turned face to them, “Just cook with these spring onions, and add some soy sauce”, I showed them spring onions in my shopping bag that I had just bought. “Few minutes, very easy!” I added. “That’s all? No oil?” the girl asked hesitantly. “Oil? Haha, yes, of course!” We both laughed.
- 3 squids, each 20cm long
- 4 Spring onions
- 1 sp Oyster sauce
- 2 sp Fish sauce
Slice squid sideways in pieces of around 2cm. Cut the spring onion to 4cm pieces.
Heat some oil in a pan, add squid slices, fry them until they change to white. Then add spring onion, oyster sauce and fish sauce, keep stirring around 1 or 2 minutes.
You can cook this dish with soy sauce or with fish sauce, both which taste kind of the same: salty. This time I chose fish sauce because it suits better with seafood and the taste of south-east Asia.
At the end of May, we finished everything in Maastricht and moved to Nijmegen, where is the hometown of Bram, my husband.
Then we flew to China with his parents for one a month holiday. After traveling to a few beautiful towns and visiting my family, Annelies and J.W, my parents-in-law, flew back to Europe. Bram and I started our second time exploring in Thailand.
After a long holiday, we started our new life in Nijmegen, kind of sweet beginning.
- One large sweet potato (370g)
- 50g Sugar
- 20 ml Water
- Cooking oil
- 2 ts Sesame seeds
- 1 Pinch of salt
Peel the sweet potato, then cut it into blocks of 3×3 cm.
Heat some oil in a frying pan over a low fire, add the blocks of sweet potato. I have cut the sweet potato into small blocks so that they cook faster. You don’t need so much oil, just cover half of the blocks. After about 1 minute, stir so that the other side gets cooked too, and the salt. Fry 1 or 2 minutes more and check with chopsticks or a fork if the potato is cooked well, they should be soft when done. Turn off the fire.
Use another clean pot, add the sugar and water, stir and heat over a slow fire. Cook for around 4-5 minutes until golden bubbles start to appear, then add the fried sweet potato blocks and stir very well until each block is covered by caramel. Serve them on a plate and cover with sesame seeds. Done!
Miso is a Japanese product, made from fermented rice, barley and soy beans. It is healthy as it contains many minerals and vitamins. It is used in several dishes, and today I use it to make a soup. This soup suits very well with Avocado and rice. In China, radish is a real winter vegetable. You can fry it with some meat, make pickled radish or you can make a radish cake. This is a tradition in Canton and the Hong Kong area during the Chinese New Year to serve to visitors. However the easiest way is to make a soup. Usually some beef or pig’s feet is added, and cooked for around 2 hours or more.
Today I will make another kind of soup, in the Japanese way, because it suits best with my other dish of avocado and rice, and it is also very easy and fast to make.
|What we need:
- Radish (a piece of 15 cm serves 2)
- Dried seaweed, 6×6 cm (usually in the Asian supermarket you can find two kinds of seaweed, one for making sushi and one for soup, this one is for the soup)
- Dried shrimp (you can leave them out if you don’t have any, I use them to here replace MSG or salt as it is more healthy and tasty)
- Miso paste (2 tablespoons)
|How to make it
- First soak the seaweed in hot water for 10 minutes until soft. During this time, you can prepare the rest
- Peel the radish, then cut into blocks of 4-5 cm (SEE HERE)
- Heat 800 ml of water in a cooking pot and add the shrimp and seaweed, let it boil for 10 minutes. Then add the radish and boil for 20 minutes more
- Then add the miso paste and boil for 5 minutes, that’s it (the miso paste cannot cook for too long, or it will loose all it’s healthy benefits)
- Turf off fire and let the soup sit for a couple more minutes, the radish will be more tasty then
Serve with avocado and rice