That’s my naggerder Frankendöner Haweii mid Dibb/Escalope Hawai, seared pork cutlet topped with ham and grilled pineapple. This is what I had during our last semi-rendezvous with the in-laws in Nürnberg, at S’Baggers to be exact.
For the dish, I love that they used fresh pineapple which was thickly cut and I did mention I love this grilled fruit over at my other blog where I already featured the restaurant. Please click here for that related story and to see how they uniquely serve food.
S’Baggers serves traditional Franconian (a historic region in Germany, mostly northern Bavaria and neighboring cities) – all low-fat and low-calorie dishes. That means the use of calorie-less vegetable oil for frying (I think). The kids got Fritters (Baggers) so I’m not so worried that it’s loaded with oil.
Hubby got Barbecue spareribs with a serving of different breads. Since we are entitled to choose our own dip I only got catsup which didn’t go well with my dish, he got cranberry sauce which didn’t go well with the ribs. Solution – exchange of sauces! lol. The cranberry was good for mine but mom-in-law said she wouldn’t want to have her dish and dessert together like that. hihi
A few minutes after and what’s left is a plate of bones! Dessert follows.
Philippine ice cream flavors has finally landed in this city of boring tongues. Magnolia ice cream tubs are now available at some of Vienna’s Asian shops. I was accidentally at an Asian shop during the first few days of their arrival so I bought Ube Macapuno (purple yam and sweetened, shredded young coconut meat). My kids love ube so it was a total hit! There’s also plain ube and quezo (cheese)…
I later on learned from a friend that at the Asian shop near them, Rocky Road is offered. I let out a loud outcry. I love Rocky Road ice cream and I haven’t tasted it for almost a decade! Well, a year actually. hihi. My friend lives quite far from us so there’s no way that I could get some….well maybe there is but I’m just lazy. So to satisfy my cravings I made some all by myself.
Salmon roe (ikura) for sushi is prepared by soaking them in soy sauce and Japanese rice wine (sake). The process helps in removing the strong fishy flavor and makes the texture of the roe smoother and lighter. Each individual roe remains swollen, lightens up in color, and the texture becomes more enjoyable to the palate.
If you think that the taste of the roe is too overpowering, just add quail eggs and cucumber slices to neutralize the flavor.
Since the salmon roe are immersed in soy sauce, one does not need to add more later on. A little wasabi enhances the sweet flavors from the richness of the roe.
This type of sushi is a bit easier to prepare than the others since you make the shape like a battle ship not the usual round form.
1 cup prepared sushi rice
1 sheet nori
3/4 teaspoon wasabi paste, or to taste
4 ounces prepared salmon roe
1. Prepare 8 finger sushi by dipping your right hand into a bowl of vinegared water and then tap your fingers on a damp towel to remove excess water, and take up about 2 tablespoons sushi rice. Form the rice into 8 small oval bite-sized portions, measuring about 2 inches long by 1 inch wide.
2. Cut nori into 8 strips, each 1 inch X 7 inches. I cut mine too big
3. Wrap a 1 inch strip of nori around the sides of each finger sushi, shiny side out (sticking it closed with a grain of rice, if necessary), creating a tiny collar all around the rice.
4. Dab a little wasabi paste on top of the rice inside the nori collar. Delicately spoon about 1 tablespoon of the salmon roe into each nori collar. Serve immediately while the nori is crisp. (Lifted from FabulousFoods.com)
“An egg is always an adventure; the next one may be different.”
(With sauce tartare, tomato and lettuce plus a fly away cheese I put upside down, lol.)
There’s this Japanese cooking show that has inspired me to cook some dishes at home that can actually be bought from fast food joints. I was just too lazy to go out or just too in the mood that I made one immediately after watching from Dotchi Cooking show. This show is so interesting because the ingredients used come fresh from farms, from the sea and factories, especially for the show. Also, I get to see a lot of places and learn more about Japanese culture and language too. Nihon ga daisuki desu!
You’ve probably had this from Chowking. I had. I tried it because this is their newest dish back when we were home. I have always enjoyed orange chicken. I thought this might be good since I think all Chowking dishes are good. I was rather disappointed to see a very small portion served before me. It didn’t help that the chicken pieces were tough. I was used to having them crunchy outside but juicy inside. I can’t even recall how it tastes.
So here’s an ambitious attempt to mimic the said dish. This time, with tender chicken meat.
2 lbs boneless skinless chicken breasts, cubed
1 ½ cups all purpose flour
1 beaten egg
¼ teaspoon salt
¼ teaspoon pepper
panko breadcrumbs (optional,dish in above photo has no panko )
oil (for frying)
orange carpels (pith removed)
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
½ teaspoon minced ginger root
½ teaspoon garlic (minced)
2 tablespoons chopped green onion (optional)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
Coat chicken pieces with flour, dip in egg then coat with panko. If you’re not using panko then dip the chicken pieces first on egg and coat with flour.
Deep fry the chicken pieces until golden brown. Drain the oil well, or set aside on paper towels as you prepare the sauce.
In a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken and add red pepper flakes. This enhances the flavor. Garnish also with green onions and orange carpels if you like. The orange carpels might be a little difficult so use the canned ones.
Two weeks ago I got lost in the city for 3 consecutive days…I don’t clearly recall where I was headed the first time lol…The 3rd time was when I was going to the University (19th district) and while inside the University to inquire about translation studies. The second time was when I was looking for a certain Japanese foodshop (1st district) to buy sizzling plates.
I have been in that shop only once, found it by accident then and I promised myself that I’d definitely be back…I did after 2 years and going about lost in the streets for an hour. Also, I wasn’t able to buy the sizzling plates since they were out of stock…I came home with some of the usual Japanese loot I need like mayonnaise, beni-shouga, wakame, nori, miso paste and tonkatsu sauce. Some rarity that can’t be bought in the Asian store near our place would be Kamaboko slices, Pocky chocosticks, frozen Unagi no kabayaki and a cute hello kitty bentou box. The little girl was surely happy when I gave it to her along with a pair of hoshi.
Well, I immediately thawed the eel so we can have it for dinner. I only need to cook rice and make some kabayaki sauce. The sauce is just like that of teriyaki only with less sugar. Given the circumstances, I would love to grill glazed eel too but as I’ve always complained, where we are is far from where the fishes are so I’d just be thankful to that Japanese shop. I would go back as often as I can even if I get lost in the way…