Month: October 2018

Gochujang and Parmesan Pasta

Nothing pairs better than cheese and gochujang (sorry wine). The first time I learned this was when I made Lady&Pups gochujang, mushroom and cheese pasta.

Some variations on the theme

I simplified it quite a bit and usually skip the shrooms because pasta, but I won’t stop you if you want to add some veggies. I think peas would also go nicely with this.

A plate of Korean inspired pasta with gochujang and Parmesan

Gochujang and Parmesan pasta

Dorothy Porker
This recipe combines the gentle heat of gochujang with the umami of Parmesan for a rich, creamy, spicy and satisfying pasta.
Prep Time 10 mins
Cook Time 11 mins
Course Dinner, Main course
Cuisine Fusion, Italian, Korean
Servings 1

Equipment

  • Large pot for cooking pasta
  • Small skillet or frying pan

Ingredients
  

  • pinch salt for the pasta water
  • 3 oz - 80 gr pasta of choice, I use linguine
  • 2 T - 15 ml olive oil
  • 4 small shallots finely chopped
  • 2 cloves garlic finely chopped
  • 2 T - 15 gr gochujang
  • 1 T - 7 gr flour
  • 1 c - 250 ml cream (nut)milk will also do
  • 1 c - 125 gr Parmesan grated, divided in two
  • 1 slice cheese whatever you have laying around, preferably something younger, mature cheeses don't melt as well, if at all
  • ground black pepper to taste

Instructions
 

  • Prepare your 3 oz - 80 gr of pasta according to the instructions on the packet. I like to cut the suggestions cooking time by a minute to ensure extra bite.
  • Heat 1 T - 15 ml of olive oil in a small skillet or frying pan. Add 4 finely chopped shallots and 2 cloves of finely chopped garlic and glaze until translucent. This should take 5-10 minutes.
  • If you're adding a vegetable, now would be a good time to add them the shallots and garlic and cook until soft. This excludes peas, which are best added at the last minute just to warm them through.
  • Stir in 2 T - 15 gr gochujang and 1 T - 7 gr flour for roughly 2-4 minutes and then add 1 c - 250 ml of cream. Keep stirring until the sauce starts to thicken.
  • Lower the heat completely. Add 1/2 c - 65 gr of Parmesan and 1 slice of whatever cheese you have laying around. If you're using peas this is the time to add them, I'd suggest about a cup's worth.
  • Your pasta should be done now. Drain and mix in with the sauce to finish.
  • Top with the remainder of the Parmesan and ground black pepper.
Keyword easy pasta, gochujang, korean, korean fusion, Lady and Pups

Zoek je dit recept in het Nederlands? Ga dan naar Vette Sletten voor Koreaanse pasta.

Pandan Waffles with Coconut Milk

When I was a kid an annual point of contention would be the treats I’d bring into school for my birthday. My grandmother made kue mangkok for example. White, pink and green cakes white kids would get freaked out by, but now everybody is on the colorful food train.

Ingredients for pandan waffles being mixed together in a bowl

Flavor trumps color

Still: flavor trumps (even natural, blargh) food coloring. Black sesame trumps charcoal. And pandan trumps matcha (I said it). Even though yes, matcha is a flavor, it’s not as good of a flavor as pandan (fight me).

Green waffles cut into letters spelling out the word pandan from top to bottom on a green background

Indonesian chicken and waffles

So when I was looking for a waffle to pair up with my Indonesian chicken and waffles, for the food truck that never was, I was hoping there would be pandan waffles. And there are! I felt they would go really well with Indonesian fried chicken and gado gado. And lo and behold, they do.

Of course they’re also great on their own. With chocolate. With ice cream. Whatever waffles do best, pandan waffles do too.

A white plate with a blue trim with a stack of green pandan waffles stacked on top, the top waffle appear to be floating on top of the stack vertically and then diagonally, there is a soft pink background with a slight edge of turquoise in the top right corner.

Pandan waffles with coconut milk

Dorothy Porker
Delicious Southeast Asian pandan waffles, perfect to go with Indonesian chicken and waffles for example.
Prep Time 35 mins
Cook Time 30 mins
Course Dessert, Sweets
Cuisine Asian, Indonesian, Southeast Asian
Servings 10 waffles

Equipment

  • Large mixing bowl x 2
  • Whisk
  • Waffle iron
  • Silicone brush
  • Ladle
  • Wire rack

Ingredients
  

  • 1 c - 125 gr all purpose flour
  • 1/4 c - 50 gr plain sugar
  • 2 t - 8 gr baking powder
  • pinch salt
  • 1 large egg
  • 1/4 t - 1.5 gr pandan paste you can find this at Asian supermarkets
  • 13 1/2 T - 200 ml coconut milk 1 tin - use coconut milk with the lowest possible water content % you can find
  • 1/4 c - 60 gr butter melted
  • neutral oil for greasing, I use sunflower

Instructions
 

  • To make the waffles combine all the dry ingredients: 1 c - 125 gr flour, 1/4 c - 50 gr sugar, 2 t - 5 gr baking powder and a pinch of salt in a bowl.
  • In another bowl, combine and whisk together the wet ingredients: 1 large egg, 1/4 t - 1.5 gr pandan paste, 13 1/2 T - 200 ml coconut milk and 1/4 c - 60 gr melted butter.
  • Now mix the wet ingredients in with the dry ingredients. Do not over mix, just fold the ingredients together until the batter is just coming together.
  • Cover and let the dough rest 30 minutes in your fridge before heating your waffle iron. This step is crucial, if you skip this you will end up with dense rather than fluffy waffles.
  • Using a silicone brush grease your waffle iron lightly with oil before you pour in the batter. I use a ladle for easy scooping and pouring. Cook until both sides are a light golden brown, the time this takes will depend on your waffle iron. Mine take about 5-10 minutes.
  • Leave to cool on a wire rack, but be sure to try one fresh as well.

Notes

These waffles keep for up to 5 days in an airtight container. You can reheat them in the waffle iron to bring back the crunch or reheat them in a microwave if you just want them to be warm.
Keyword Asian sweets, baking, pandan, waffles

Zoek je dit recept in het Nederlands? Ga dan naar VetteSletten.nl voor pandan en kokosmelk wafels.

Indonesian Chicken and Waffles

A few years ago I was daydreaming about having a food truck and what my menu might be. If you’re a home cook wanting to turn professional I really believe in doing only one thing and doing it well.

One of the ideas I landed on was a chicken and waffle spot. With a classic Southern fried chicken and waffle, Korean fried chicken and kimchi waffle and… and… I knew I needed a third because good things come in threes but what other chicken and waffle combo could knock your socks off?

And then it hit me: Indonesian chicken and waffles!

I already had my favorite Indonesian fried chicken recipe from when I was a kid and figured I could easily turn gado gado into a slaw.

I just needed to find the waffle to go with it. Luckily: pandan waffles are a thing. Turns out, they go amazingly well with Indonesian fried chicken and gado gado!

A plate of Indonesian chicken and waffles

Together their powers combined

Though they do great on their own, combine these recipes to make Indonesian chicken and waffles:

I have also laid out the recipes below for easier construction.

When do I eat Indonesian chicken and waffles?

Have this for breakfast, brunch or lunch, as you would American chicken and waffles. Honestly fuck it, dinner also works.

A fried chicken leg balanced on top of a green waffle, balanced on top of a chili pepper, balanced on top of a red cabbage covered in peanut sauce sat on top of shredded carrot on a pink background

Indonesian chicken and waffles

Dorothy Porker
Succulent and tangy Indonesian fried chicken, with sweet fluffy pandan waffles and a gado gado inspired cole slaw.
Prep Time 45 mins
Cook Time 45 mins
Overnight marinade 8 hrs
Course Breakfast, Brunch, Dinner, Lunch, Main course
Cuisine Asian, Fusion, Indonesian
Servings 2

Equipment

  • Container with lid to marinade overnight
  • Small saucepan
  • Bowl x 2
  • Whisk
  • Waffle iron
  • Silicone brush
  • Ladle
  • Wire rack
  • Deep fat fryer
  • Paper towels

Ingredients
  

For the chicken

  • 3/4 c - 75 gr tamarind pulp
  • 1 T - 15 gr salt
  • 2 c - 450 ml water lukewarm
  • 4 pieces chicken skin on, bone in, I like thighs
  • neutral oil for deep frying, I use sunflower

For the gado gado slaw

  • 1 1/2 c - 350 ml water
  • 2 medium shallots  finely chopped
  • 3 chilies  finely chopped with the pith and seeds removed for less heat
  • 3 cloves garlic  finely chopped
  • 2 t - 8 gr trassi  fermented prawn paste, use miso to make this vegan
  • 1" - 1.5 cm galengal freshly grated, or replace with 1/2 t dried
  • 1 1/2 T - 20 gr tamarind pulp
  • 2 T / 30 gr palm sugar
  • pinch salt
  • 7 T - 100 gr peanut butter as plain as possible
  • 3 makrut lime leaves smashed and bruised
  • 1.7 oz - 50 gr creamed coconut you can find this in Asian supermarkets
  • 1 T - 15 ml kecap manis sweet Indonesian soy sauce
  • 1 c - 100 gr red cabbage grated
  • 1 c - 100 gr white cabbage grated
  • 1/2 c - 50 gr carrots  grated
  • 3 spring onions sliced into thin rings

For the waffles

  • 1 c - 125 gr all purpose flour
  • 1/4 c - 50 gr plain sugar
  • 2 tsp - 8 gr baking powder
  • pinch salt
  • 1 large egg
  • 1/4 t - 1.5 gr pandan paste you can find this at Asian supermarkets
  • 13 1/2 T - 200 ml coconut milk 1 tin, find the coconut milk with the lowest possible water content % you can find
  • 1/4 c - 60 gr butter melted
  • neutral oil for greasing, I use sunflower

Instructions
 

The evening before you want to eat

  • Mix together 3/4 c - 75 gr tamarind pulp, 1 T - 15 gr salt with 2 c - 450 ml of lukewarm water until most of the tamarind and salt are dissolved.
  • Gently score the chicken skin of 8 pieces of chicken before placing the pieces in the tamarind mixture and leave to marinade overnight.

The day of

    First make the gado gado sauce

    • Place 1 1/2 c - 350 ml of water in a small saucepan, add 2 finely chopped shallots, 3 finely chopped red chilies (seeds and pith removed to reduce the heat), 3 finely minced garlic cloves, 2 t - 8 gr trassi, 1" - 1.5 cm freshly peeled and grated galengal, 1 1/2 t - 20 gr tamarind, 2 T - 30 gr palm sugar, 3 bruised lime leaves and a pinch of salt and bring to the boil.
    • Once the water spice mixture has come to the boil, lower the heat and stir in 7 T - 100 gr of peanut butter.
    • Let it come back up to the boil, then reduce the heat one last time and add 1.7 oz - 50 gr creamed coconut. Stir until dissolved and take the sauce off the heat.
    • Finish by stirring in 1 T - 15 ml of kecap manis to give the sauce a slight gloss.

    Now make the waffle batter

    • To make the waffles combine all the dry ingredients: 1 c - 125 gr flour, 1/4 c - 50 gr sugar, 2 t - 5 gr baking powder and a pinch of salt in a bowl.
    • In another bowl, combine and whisk together the wet ingredients: 1 large egg, 1/4 t - 1.5 gr pandan paste, 13 1/3 T - 200 ml coconut milk and 1/4 c - 60 gr melted butter.
    • Now mix the wet ingredients in with the dry ingredients. Do not over mix, just fold the ingredients together until the batter is just coming together.
    • Cover and let the dough rest 30 minutes in your fridge before heating your waffle iron. This step is crucial, if you skip this you will end up with dense rather than fluffy waffles.

    Frying, baking and mixing

    • Heat your deep fat fryer or oil to 180° C/ 350° F and preheat on your waffle iron.
    • Fry your chicken in batches. I like to fry mine lid off for about 5-7 minutes and then placing the lid on for an additional 10 minutes to add. You're looking for some really dark crisp caramelized edges. Please note: Dutch chickens tend to run smaller and my pieces are fried within 15-20 minutes max, bigger pieces may take longer.
    • Using a silicone brush grease your waffle iron lightly with oil before you pour in the batter. I use a ladle for easy scooping and pouring. Cook until both sides are a light golden brown, the time this takes will depend on your waffle iron. Mine take about 5-10 minutes.
    • Leave the waffles to cool on a wire rack, but be sure to try one fresh as well. Leave the chicken to drain on some paper towels.
    • Mix a few tablespoons of the gado gado sauce with 1 c - 100 gr thinly sliced red cabbage, 1 c - 100 gr thinly sliced white cabbage, 1/2 c - 50 gr grated carrot and 3 finely sliced spring onions until everything is coated in a thin layer of the sauce

    To serve

    • Start with a couple of waffles, top with some of the gado gado slaw and finish with two pieces of fried chicken.

    Notes

    Any left-over peanut sauce will keep for up to 5 days in a closed container in the fridge. If re-using, remove from the fridge and let it get back up to room temperature and give it a good stir before adding it to anything as it does get quite firm once cooled down completely. 
    You can keep left-over cooled chicken in the fridge for up to 3 days. Reheat in a oven at 175° C/ 350° F for 10-15 minutes or until crisp. 
    These waffles keep for up to 5 days in an airtight container.
    Keyword Asian food, asian recipes, brunch, Indonesian food, Indonesian recipe, lunch

    Zoek je dit recept in het Nederlands? Ga dan naar www.vettesletten.nl voor Indische kip met wafels.

    Salted Caramel Butter Bars

    This recipe for salted caramel butter bars from The Domestic Rebel is perfect for finishing left-over sugar and butter. If there is no such thing I am telling you maybe you’ve never organised an art show where a friend made a platypus cake and then moved back to the States and left you with all the sugar she bought for that cake.

    Dorothy Porker surrounded by pink tule ruffles biting into a butterbar

    I make mine with my own salted caramel sauce because it’s kind of ridiculous to pay for a jar of sugar and cream when it’s so cheap and easy to make yourself.

    A wall of butterbars

    A wall of butterbars

    Salted Caramel Butter Bars

    Dorothy Porker
    These indulgent caramel butter bars are made with home made caramel sauce and make a great party favor or treat.
    Prep Time 30 mins
    Cook Time 1 hr
    Course Dessert, Treat
    Cuisine American, Dutch
    Servings 10

    Equipment

    • Small saucepan
    • Oven
    • Food processor
    • Baking tin (20x20cm/ 7.5"x7.5")
    • Parchment

    Ingredients
      

    For the caramel sauce

    • 7/8 c - 110 gr plain sugar
    • 4 T - 60 ml water
    • 1 1/3 c - 300 ml double cream
    • 1/4 c - 30 gr butter
    • flakey salt to taste

    For the butter bars

    • 2 c - 250 gr butter room temperature
    • 1 c - 130 gr plain sugar
    • 1 1/2 c - 200 gr powdered sugar
    • 1 t - 5 ml vanilla extract
    • 4 c - 500 gr all purpose flour

    Instructions
     

    Make the caramel sauce

    • You will need to allow this to cool fully, so be sure to prepare this at least an hour ahead of time to allow it to cool.
    • Place 7/8 c - 110 gr sugar in a small heavy saucepan with 4 T - 60 ml of water. Set on a medium heat and let sit, lid off, no stirring, no shaking, no nothing, until the sugar has dissolved completely.
    • Now increase the heat and leave on a roaring boil until the mixture turns golden brown and a caramel starts to form. This usually takes 4-5 minutes.
    • Remove from the heat and stir in 1 1/3 c - 300 ml of cream, 1/4 c - 30 gr of butter and flaky salt to taste. Be sure to be careful because it’ll be really fucking hot, when you add the cream it'll bubble up and all look a bit scary. The caramel may congeal at first but if you keep stirring it should turn out fine. Once mixed, set aside and leave to cool completely.

    Make the butter bars

    • Once the caramel sauce has cooled completely, you are ready to start making bars. Preheat your oven at 180° C/ 350° F and line a 20x20cm/ 7.5"x7.5" baking tin with parchment.
    • Mix together 2 c - 250 gr of butter, 1 c - 130 gr of plain and 1 1/2 c - 200 gr of powdered sugars together until light and fluffy. This should take 2 minutes or so. I use my food processor because if you try to mix powdered sugar with anything without using a cover, you’re going to have a bad time.
    • Finally mix in 1 t - 5 ml of vanilla extract and 4 c - 500 gr of plain flour until a soft dough has formed.
    • Spread out half of the dough into the lined baking tray, place the remainder of the dough in the fridge. This will seem like too short of a time to put the dough away but cooling it will allow it to stiffen up a bit for the final part of the bake.
    • Bake the first half of the dough for 15 minutes.
    • Remove from the oven. Your bake will be super wobbly and won't look anywhere near done: this is part of the plan. Pour your salted caramel sauce over the first layer of dough and crumble the remainder of the dough from the fridge over the top.
    • Now bake your butter bars for another 25-30 minutes. Until the top starts to look golden brown. A slightly wobble is allowed because it will continue to cook and set as you remove it from the oven. Leave to cool before cutting into squares.

    Notes

    Provided they last that long, these butter bars will keep for up to 5 days in an airtight container at room temperature.
    The salted caramel sauce will keep for up to 2 weeks stored in an airtight jar in the fridge.
    Keyword baking, bars, butter bars, salted caramel, salted caramel sauce, sweet treats

    Zoek je de Nederlandse versie van dit recept? Je vindt salted caramel boterkoek op VetteSletten.nl.

    Smokey Shakshuka: Spicy Poached Eggs

    I love poached eggs so when I started spotting shakshuka all over the interwebs a few years ago I knew I had to give it a go. I add extra smokiness to mine by using smoked everything whenever possible.

    When do you eat shakshuka and what do you have with it?

    Shakshuka is awesome and delicious and fun to say out loud, especially if you like your breakfast, lunch or brunch with a little kick to it.

    Have it with your favorite bread for dipping, I like mine with pita or pide.

    A frying pan with shakshuka, surrounded by bagels and some ingredients

    Smokey Shakshuka

    Dorothy Porker
    Spicy smokey Middle Eastern poached eggs in tomato sauce are a true breakfast of champions.
    Prep Time 15 mins
    Cook Time 30 mins
    Course Breakfast, Brunch, Lunch
    Cuisine Middle Eastern
    Servings 2

    Equipment

    • Frying pan with a matching lid

    Ingredients
      

    • olive oil
    • 4 small shallots finely chopped
    • 4 cloves garlic finely chopped
    • 3 jalapenos finely chopped, deseeded if you prefer less heat
    • 1 T - 20 gr smoked paprika regular will do if you can't find this
    • 1 t - 5 gr ground cumin
    • 14 oz - 400 gr tin tomatoes I prefer peeled plum
    • 1 T - 20 gr tomato puree
    • pinch salt
    • pinch pepper
    • 4 eggs 2 if you're eating alone
    • sprinkling parsley flat or curly, roughly chopped
    • sprinkling feta optional, crumbed with a fork

    Instructions
     

    • Pick a frying pan that will either comfortably hold 4 or 2 eggs, depending with how many people you are planning to eat your shakshuka.
    • Fry off 4 finely chopped shallots, 4 cloves of garlic and 3 jalapenos in some olive oil on a medium heat for about 5 minutes, until they turn soft and are just starting to brown.
    • Add 1 T - 20 gr of smoked paprika and 1 t - 5 gr cumin and fry off for another 2 minutes until fragrant.
    • Mush up your tin of tomatoes (I used a small knife and bang it around in the tin) before adding them to the frying pan with half a tin of water and 1 T - 20 gr of tomato puree.
    • Leave to simmer until the sauce is reduced by half (5 to 10 minutes) and season to taste with pepper and salt.
    • If you are eating alone, now is the time to remove half of the sauce with a ladle and leave it to cool so you can store the remainder of the sauce in your fridge or freezer.
    • Reduce the heat to a comfortable bubble and carefully plunk in 2 to 4 eggs. If you want to avoid breaking the yolks, break the eggs into little separate bowls before easing them into the sauce.
    • Now leave to slowly bubble away until the egg whites have set. Close your frying pan with a lid if it’s taking to long. The trick is to have set egg whites but a runny yolk.
    • Sprinkle with the fresh parsley and crumbled feta and serve with warm bread of choice.

    Notes

    If you are storing half of the sauce for a later date, it will keep in a closed container for up to 3 days in the fridge and 3 months in the freezer.
    Keyword breakfast, brunch, lunch, poached eggs, shakshuka, spicy

    Zoek je dit recept in het Nederlands? Ga dan naar VetteSletten.nl voor shakshuka, pittige gepocheerde eieren.

    Super Easy Sweet Potato Burger Buns

    One of my favorite foodblogs is Lady and Pups, her Mexican Chorizo Burger is especially divine and you should get on that train as soon as you can. I’ve been shilling that particular spice mix to vegans to make a vegan chorizo for years now.

    Super easy burger buns

    Her recipes pack a punch in flavor as much as they do when it comes to the work that goes into them. I’m a bit lazier. So while I’m super inspired by her I always try and figure out how I can get those flavors without putting the same amount of effort in.

    A stack of burger buns with a miniature foodtruck in the right hand corner

    My version sweet potato buns are super easy. They freeze and reheat well and are great with any burger. Like my Caesar fried chicken burger or with Korean fried chicken and some spring onions on top. Or served steaming hot and covered in salted butter. So here is my ‘recipe’ for cheaters sweet potato buns.

    A stack of two sweet potato buns topped with everything bagel mix and a sweet potato on a bright orange background.

    Super Easy Sweet Potato Burger Buns

    Dorothy Porker
    Super easy sweet potato buns, perfect for hamburgers.
    Prep Time 10 mins
    Cook Time 15 mins
    Resting time 9 hrs 50 mins
    Course Breakfast, Dinner, Lunch, Side dish
    Cuisine American
    Servings 10 buns

    Equipment

    • Fork
    • Paper towel
    • Microwave
    • Food processor or stand mixer
    • Tea towel or other cover
    • Oven
    • Parchment paper
    • Baking sheet

    Ingredients
      

    • 1 pack white bread mix store-bought, yes, really
    • 1 sweet potato unpeeled
    • everything bagel mix or other topping of choice

    Instructions
     

    • These wouldn’t be cheaters sweet potato buns if I didn’t also cheat on the preparation of the sweet potato… So take a fork and stab 1 (unpeeled) potato all over.
    • Place the sweet potato on top of a paper towel in a microwave and microwave on high for 5 minutes. Turn the potato over and microwave for another 5 minutes. Remove from the microwave and leave it to rest until it is cool enough to handle.
    • Once the sweet potato has become cool enough to handle, after 10-15 minutes or so, scrape about 9 oz - 250 grams of the flesh out of its skin and add this to your food processor or stand mixer with the white bread mix and the amount of water and other ingredients the packaging tells you to ad.
    • Mix until the dough comes together.
    • Now cover and leave to proof as per the instructions of your bread mix. I like to proof mine twice according to packet instructions, 10 minutes first and then another 40 minutes after dividing and shaping the dough into buns, and top them with flakey salt and everything bagel mix, sesame seeds or whatever else I have laying around.
    • Preheat your oven at 200° C/ 400° F while the dough proofs.
    • Place the buns on some parchment paper on a baking sheet and bake for 15 minutes.
    • Because the dough is quite wet you will want to leave them in the oven with the oven switched off for an additional 10 minutes, and leave to cool completely on a wire rack before biting in to them.

    Notes

    In my opinion, burger buns are best if you grill them, cut side down, on a dry griddle, skillet or frying pan until there is some color on them. This ads texture and avoids any moisture from your patties or toppings soaking them to a sad mush.
    Keyword bread rolls, buns, burger buns, burger rolls, sweet potato buns, sweet potato rolls

    Zoek je dit recept in het Nederlands, ga dan naar VetteSletten.nl voor zoete aardappel hamburger bolletjes.