Korean seaweed soup

It is so amazing how many times Korean food has inspired me! I am devoted lover of the Korean pancakes among others. Although Gosia has inspired me more frequently, to be true. Last time I got a nice package of the dried seaweed that I love. As I felt that the cold is attacking me, I decide to prepare some warming soup.

 Korean inspired seaweed soup

(2 portions)

4-6 pieces od dried seaweed

2 drops chilli sauce

1 Tbsp dark soy sauce

1 tsp fish sauce

1 tsp rice vinegar

1/2 carrot

1 small onion

1 garlic clove

cooked rice

1. Soak dried seaweed in cold water until soft. Drain and cut into smaller pieces

2. Cut carrot into julienne stripes and onion into fine slices.

3. Place together in a pot seaweeds, carrots, onions, 500 ml water, dark soy sauce, chilli sauce and fish sauce. Bring to the boil, boil for few minutes. Season with vinegar and salt if necessary.

4. Place cooked rice in a bowl, pour in the soup, sprinkle with the finely chopped garlic clove.

Simple but nourishing. And it helps my brain, they say. I guess I may like Korea. 

And what is your favourite recipe for seaweeds? Krakow visitor's pack for the best proposition! You have a week for entries, starting from now on till 14th of January. Please place your proposals in comments. Happy cooking!

Sea bass with ginger and leeks

This is very tasty and elegant dish, easy to make. You can use whole fish or thick
fillets for recipe, which is also excellent made with bream, pomfret and trevally. I made it with filets of sea bass. Serve the fish with fried rice and stir-fried Chinese green vegetables if you like.


For 4

2 sea bas filets
4 spring onions
2tbsp cornflour
4 tbsp teriyaki sauce
Juice of 1 lemon
2 tbsp wine vinegar or rice wine vinegar
1 tsp ground ginger
4tbsp sunflower oil
2 leeks shredder
2,5 cm piece fresh ginger root, piled and grated
7tbsp chicken stock
Salt and ground black pepper

1) Season the fish salt and black pepper. Cut the spring onions on slice. Put half of the spring onions on the fish and reserve the rest for later using.

2) In a shallow dish, mix together the teriyaki sauce, the cornflour, lemon juice, vinegar and ground ginger to make smooth, runny paste. Turn the fish in the marinade to coat it thoroughly, leave it to marinate for 20 minutes, turning it several times.

3) Heat a wok and oil, then the leeks and grated ginger. Fry gently for about 5 minutes, until the leeks are tender. Remove the leeks and ginger and drain on kitchen paper.

4) Lift the fish out of the marinade and lower it carefully into the hot oil. Fry over a medium heat for 4 minutes on each side. Stir the stock into the marinade. Pour the mixture over the fish. Return the leeks to the wok, together with spring onions. Cover and simmer for about 15 minutes.

5) Serve with fried rice and stir-fried Chinese green vegetables.

Enjoy!!!

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Curried pork with pickled garlic

I bought a jar of pickled garlic in Asian store. It was well worth investing in the jar. Garlic is sweet and delicious. I made a pork curry with it. This is very rich curry best served with rice noodles and light vegetable dish.





For 2

150 gram lean pork steaks
2 tbsp vegetable oil
2 pickled garlic cloves, crushed
1 tbsp yellow curry paste
130 ml coconut cream
2,5 cm pieces fresh ginger root, finely chopped
2 tbsp Thai fish sauce
Salt, black pepper


Cut pork into cubes pieces. Heat the oil in a wok. Add curry paste and stir it well.
Add the coconut cream and stir until the liquid begins to reduce and thicken.
Stir in the pork with liquid. Cook 5 minutes. Add ginger, fish sauce, salt, black pepper and simmer 10 minutes, stirring constantly. Add garlic and cook for 3 minutes more.

Serve with rice noodles and vegetables.

Enjoy!!!

Do you have any other idea how to use pickled garlic?

Chinese - style scallops

It’s snowing in Dublin. Such weather is very rare in Ireland. Sunday was a lovely day with sun and fresh snow. So I went to walk around Phoenix park and took white coloured pictures. When I went back home I was very hungry. At the same time my friend came to my place. She came to surprise me. She brought me fresh scallops. I had only one good idea how to quickly make a lunch. I made Chinese - style scallops. This is a delicate dish for lunch accompanied by aromatic rice. I served it with white Italy wine. It was a nice and hot lunch for the very cold day.

For 2

1 tbsp sunflower oil
200 g. scallops
2,5 cm piece fresh root ginger, peeled and grated
2 garlic cloves, thinly sliced
1 bell of red pepper, cut in thinly sliced
100g. shiitake mushrooms, cut in thinly sliced
Juice of 1 lemon
2 tbsp soy sauce
1 tsp cornflour
Salt, black pepper

Heat the oil in a wok until very hot. Add the scallops, ginger, garlic and stir- fry for 3 minutes. Season with a little salt and black pepper and then remove from the wok.

Add red pepper and mushrooms to the wok and stir- fry for 3 minutes.
Make a cornflour paste by combining the cornflour and 3 tbsp cold water.
Pour the lemon juice, cornflour paste and soy sauce into wok bring to the boil. Add scallops and cook for 2 minutes.

Serve with rice and white wine.

Enjoy!!!

Thai pumpkin soup

The natural sweetness of the pumpkin is heightened by the addition of a little sugar in this lovely looking soup, but this is balanced by the chillies and shrimp. This is my version of Thai shrimp and coconuts soup. Please you can try, it is so tasty.




For six portion

450 gram peeled pumpkin
2 garlic cloves, crushed
4 shallots, finely chopped
½ tbsp. of shrimp paste
2 fresh green chillies, sliced
600 ml of chicken stock
½ tbsp. of sugar
500 ml coconuts milk
30 ml of Thai fish sauce
150 gram small cooked shrimps
1 tbsp. coconuts oil
Black pepper, salt.




Cut pumpkin into quarters. In pot heat coconuts oil and put garlic, shallots, shrimp paste, green chillies, sugar and salt and fired they 1 minute. Add chicken stock and stir soup. Add pumpkin and simmer about 15 minutes until pumpkin is tender. Add fish sauce and coconuts milk and boil 5 minutes. Add prawns and cooked next 3 minutes. Serve warm soup and garnish black pepper.
Enjoy!

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Pumpkin soup

Halloween means for me only one thing - pumpkins. Every year I cook a few dishes with this nice vegetable. This year Thai cuisine and new polish dishes are my inspirations.
The first dish is a soup. The recipe combines elements of Polish cuisine and Asian spices. The soup has a rich flavour and beautiful bouquet of smell. When I prepared the dish this nice smell was in whole my apartment. I felt like in oriental country though behind the window it was Irish grey day.

Try this soup. It is good for a cold day.

0,5kg sliced pumpkin in big pieces
5 tbsp of oil
3 tbsp of yellow curry powder
1 tbsp salt
1 tbsp ground black pepper
2 cloves chopped garlic
2 tsp fish sauce
4 tsp Soya sauce
500 ml of hot water
250 ml of coconut milk

Preheat oven to 200 degrees. Oil, curry powder, salt, pepper and garlic mix together.
The mixture spread on every piece of pumpkin and put on baking tray. Bake for 25 minutes at 200 degrees.

After baking, pieces of pumpkin and water put into blender and mix well.
Transfer pumpkin cream to pot and add coconut milk, Soya sauce and fish sauce and cook soup.



Serve with pumpkin seeds and fresh cream.

Enjoy!!!

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"News from Gosia’s kitchen" part 2 : Puff pastry

First dish which I made in wok was a puff pastry and golden beef.These easy, crispy pillows of pastry filled with spice beef and potatoes are delicious.
I made the pastry because it needs just a few minutes and is ready to eat for lunch or supper especially if you don’t have time or if you are so hungry after seasoning the wok like me.

What do you need to make it?

2 sheets puff pastry
1 tbsp sunflower oil
½ small onion
1 garlic cloves
1 tsp grated fresh root ginger
1 fresh red chili
2 tbsp curry powder
75 g minced beef
115 g mashed potato
4 tbsp chopped fresh coriander
Oil for frying
Salt and black pepper

Chop onion, garlic and chili. Heat the sunflower oil in a wok, add the chopped onion, garlic, chili, and ginger. Stir-fry over a medium heat for 3 minutes. Add the curry and beef and stir-fry over a high hest for 5 minutes, or until the beef is browned.

Transfer the beef mixture to a large bowl and add the mashed potato and coriander. Stir well, then season and set aside.

Lay the pastry on dry surface and cut out 8 rounds. Place a large spoonful of the beef mixture in the center of the pastry round. Fold each round in half to enclose the filling. Press and crimp the edges with the tines of fork to seal.

Fill a wok one-third full of oil and heat. Deep- fry the puffs, in batches, for 2-3 minutes until puffed up and golden brown. Drain on kitchen paper and serve garnished with fresh coriander leaves. Offer a small bowl of tomato ketchup for dipping.

Enjoy!