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Jamaican-Style Chicken Burger
Burger binge! Not that I could ever tire of my comeback burger, but the last thing I need is to get stuck in a burger rut now that June’s around the corner. So I came up with this baby. Here’s what happens when you turn my Jamaican jerk chicken into a Jamaican-style chicken burger. It packs a delicious punch. I toned down the heat making it a bit more family…
Selada Ayam Bami
Now and then I run into unique books. Books that leave an impression and are so much more than just plain cook books. This is one of them. The book is called Boekoe Bangsa, which means ‘Book of the family‘, and really, it’s the perfect name for it. It’s a book filled with beautiful, heartwarming and inspiring stories from Indonesian, Indonesian-Chinese and Moluccan families. In Dutch, though. It’s a book…
Tjap Tjoy
This is a great example of a Chinese dish that goes by several names, depending on your geographic location. Chinese restaurants in the Netherlands call this Tjap Tjoy, but it’s comparable to the American Chop Suey, even though my version doesn’t call for soy sauce. I’ve always been intrigued by Chinese dishes that have little to do with authentic Chinese food. These recipes are about as Americanized and Dutchified as…
Honey, Lime & Ginger Chicken
After velveting all these chicken strips trying to figure out what technique works best for me, I was finally able to turn them into a recipe. Mother nature apparently lost her calendar (or her mind!), because we’re still stuck with snow and frost. Where’s my darn sun? I craved a promise of spring—anything to get me out of this winter funk. This light, citrusy and fresh chicken recipe definitely is…
Velveting Chicken II
Here’s the frying technique I promised you earlier this week, when posting the water technique. I thought it silly to reshoot the recipe—it’s the same marinade after all—so I borrowed some photos from my earlier posting. I’m leaning towards the water technique. It’s easy because you can marinate and poach the chicken in the morning, store it in the fridge and add it to your stir-fry at night! Chicken poached…
Velveting Chicken
For years I wondered how Chinese restaurants manage to keep their chicken so moist and tender. But now I wonder no more. There was little I could find on Dutch forums or websites, so I’m pretty sure I’ll make a Dutchie (or two) happy today. Also, I promised Sylvia Witteman I’d spread the word and fear her wrath if I don’t. If you want to start cooking your own Chinese…
