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Tag: Recipes

Moo Shoo Chicken

This is Moo Shoo Chicken (although the chicken is still missing in the picture above), something that I didn’t make for quite a time. Originally the recipe is with pork, but I only had some chicken breast left so I didn’t care. Generally, since it’s not so easy to get hands on all the original japanese ingredients often called for in those recipes, you’ll have to substitute the one or the other item with what’s closest to the original anyway.


Biggest Batch of Sausages so far

Yesterday I made the biggest batch of “Bratwurscht” ever since I’m doing this. It took me a whole afternoon, to grind meat, season, knead and fill into casings. Now I’ve got 2 types of sausages, ending up with 4,5 kg in total:


Honey Hoisin Noodles

Holy Crap! These are so yummy – and easily made when you don’t have time and nerves to start a cookout after work. Try them, you won’t be disappointed, I promise:


Home Made Sauerkraut (Jar Method)

Since I was already working on fermenting chilies and, more important, since I’m a “Kraut”, I decided to try to make Sauerkraut on my own. Here’s what I did:


Fermented Chilies for BBQ Sauce

I read an article on home made fermented hot BBQ sauce and I wanted to try it myself. Here are the first results, I promise to post on the progress.


Butter Garlic Noodles

For when you get home from work and can’t really be arsed into much cooking 🙂 This is ultra fast, extra simple and nonetheless filling.


Ise Udon

A savoury and warming japanese dish, easy to make and veeery addictive. Here’s how:

 


Cold Somen Noodles

I had an open package of Somen Noodles in the kitchen, that I wanted to use up, so I made cold Somen noodles for Lunch. Since Somen are very low in calories but also relatively filling, I like this from time to time. They’re fool proof, tasty and, while my version was – as usual – not too optically appealing, they are pretty original. 

 

 

 

 

 

 

 


My own Booze!

We had a really plentiful harvest of pears this year, so I took some of them to make my own liqueur. Here’s how:


Homemade “Käsespätzle”

… or “Kasspatzn” in southern german slang. I posted an article on them before, boasting around that I would make them myself. Today was the day and we finally made some. These are gorgeous, delicious little bastards and they’re surprisingly easy to make! An easy, yummy and filling crowd-pleaser.

TL;DR: I’ll never buy the pre-made ones from the supermarket again!

 


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