20 October 2014

Thai Beef Red Curry



To continue theme from previous post; Thai inspiration is still going on!

Ingredients:
2-3 tbs oil (peanut oil preferably)
500 gr chuck steak (or other beef cuts), sliced
2 tbs Thai  red curry
1 can coconut milk (or light cream)
200 gr beans, sliced
1 small red capsicum, sliced
2 tbs peanut butter
1-2 tbs fish sauce
4 kafir lime leaves, sliced
brown sugar to taste (2-3 tsp)
coriander leaves and chopped peanuts for garnish

Method:
Heat half of oil, saute beef until it changes colour. Take out. Heat the rest of oil, add red curry. Mix well, then pour coconut milk, add meat and other ingredients. Cook for 1 hour, or until meat tender.
Garnish with coriander leaves and peanuts; serve with rice.




Tai Crveni Kari sa Govedinom

Da se nastavim sa prethodnim postom; inspiracija iz Tajlanda je jos prisutna!

Potrebno:
2-3 K ulja (po mogucnosti od kikirikija)
500 gr govedine / junetine za kuhanje, tanko izrezane 
2 K Thai crvenog karija (vidi*)
1 konzerva kokosovog mlijeka (ili 'lakseg' krema)
200 gr okruglih mahuna, izrezanih na pola
1 manja crvena paprika, izrezana na prutice
2 K kikiriki maslaca
1-2 K fish sosa
4 lista limete, izrezane
braon secer prema ukusu (2-3 male k)
lisce korijandera i kikiriki za ukrasiti

Nacin:
Zagrijati polovinu ulja, proprziti meso pa izvaditi. Dodati ostatak ulja, ubaciti kari, promijesati pa zaliti sa kokosovim mlijekom. Ubaciti meso i ostale sastojke i kuhati oko 1 sat ili dokmeso ne omeksa. Ukrasiti liscem korijandera i kikirikijem; sluziti sa rizom.

* Ukoliko nemozete kupiti gotov kari, napravite ga sami:

Crveni kari
6 suhih crvenih papricica (chili)
2 srednja crvena luka, sjeckana
3 cena bijelog luka, protisnuta
1 K ribane limunove korice
2 k paste sasusenih skampa (Azijski proizvod)
1 K kima u prahu
1 K paprike crvene
2 K turmerika
1 k crnog bibera
(sve sameljite ili istucajte dok ne dobijete guscu pastu - drzite u frizideru) 




                        















14 October 2014

Thailand, I'll be back!

On 19/09 we landed in Thailand (Bangkok). We went to our hotel for night, preparing for a big day tomorrow (my birthday). Everything was planned and  organised in advance; I booked hotel, transfer and a guide for a day. Later on, I would realize it was excellent move, as Thai language is unique and we wouldn't be able to understand anything from their signs (although airport and some tourist zones have English writings as well). 
If I had to describe Bangkok in a few words it would be People, Food, Temples and Royals.
People are genuinely nice and so quite, very polite and kind.
Food is unbelievably tasty, fresh and natural. I'd be happy to go back to Thailand just for food.
Temples are grandiose, beautiful and with so many details. I like the fact that you have to be decently dressed and take your shoes off when entering temples.
Royals are well respected here, their pictures are everywhere; Thai people love their King and Queen, who take good care of country and citizens.
19/09 smo sletjeli u Tajland (Bankok). Smjestili smo se u hotel, pripremajuci se za sutradasnji veliki dan (moj rodjendan). Sve je vec bilo isplanirano i rezervisano; hotel, transport i vodic za jedan dan. Kasnije sam shvatila da je to bio odlican zahvat, posto je Tajlandski jezik sasvim unikatan i ne bismo bili sposobni ista shvatiti iz njihovih znakova (mada aerodrom i neke turisticke zone imaju i Engleske natpise).
Kad bih morala opisati Bankok u parrijeci, to bi bilo Ljudi, Hrana, Hramovi i Kraljevina.
Ljudi su ovdje istinski fini i tako tihi, veoma ljubazni i usluzni.
Hrana je nevjerovatno ukusna, svjeza i prirodna. Rado bih se vratila u Tajland samo zbog hrane.
Hramovi su grandiozni, prekrasni i sa mnogo detalja. Svidjelo mi se to sto morate biti pristojno obuceni i izuti svoju obucu pri ulasku u hram.
Kralj i kraljica su ovdje veoma postovani; njihove slike svuda po gradu. Tajlandjani vole svoje 'royals', koji vode divnu brigu o zemlji i stanovnicima.




Grand Palace

 Can you imagine how much time would take for1,5 cm small tiles to be stuck on this huge golden building? The Golden Mount (Wat Saket) / Mozete li zamisliti koliko vremena je trebalo da se 1,5 cm zlatne plocice polijepe po povrsini ove ogromne gradjevine? Zlatno Brdo (Wat Saket)


Temple of Dawn (Wat Arun) / Hram Zore (Wat Arun)


Lots of gold and beautiful details / Gomile zlata i divnih detalja!

 






Blessings at Temple of the Emerald Buddha (Wat Phra Kaew) / Blagoslovljavanje u Hramu Emerald Bude (Wat Phra  Kaew)
 



Grandious buildings with many different styles; many temples and hundreds of Buddhas. / Grandiozne gradjevine sa razlicitim stilovima; mnogo hramova sa stotinama Buda.

Temple of the Reclining Buddha (Wat Pho) / Hram Lezeceg Bude, Wat Pho 


Preparing for Canal tour / Pripremamo se za obilazak naseljenih kanala



Accsess to homes is available only from water side. /  Prilaz kucama je moguc samo sa vode.





Canal names are neatly displayed , so you don't get lost. / Nazivi kanala su postavljeni, tako da se ne zagubite.




Poor and rich live in canal areas. / Siromasni i bogati zive na vodi.










Lunch on 'floating market'. I thought I know how good are Thai flavours...I was so wrong! Nothing is so fresh and tasty as here.

Rucak na 'plivajucoj' pijaci. Mislila sam da znam kako je Tai hrana dobra... Greska! Nista se ne moze usporediti sa ovako svjezom i ukusnom hranom ovdje.









Through Bangkok's busy streets to China market; OMG, so many products, and so crowdy!

Kroz zastopane ulice Bankoka do Kineske pijace; Moj boze, toliko razlicitih proizvoda i tako puno ljudi!

 

Tuk-Tuk as most common form of transport. /
 Tuk- tuk je najzastupljenije prevozno sredstvo.


 

Best guide ever, lovely Po. /  Najbolji vodic ikada, draga Po.










04 October 2014

Poppy Seeds and Pumpkin Strudel




Regards from Bosnia! Happy holiday to those who celebrate today.
I have arrived to my birth town and adapted to new time zone well. I will write about cities that I have visited when return to Australia ( and will have a look at your posts).

I am delighted with this sweet creation; I made it first time a month ago, and decided to introduce recipe here in my birth country, as autumn has brought beautiful pumpkins in my parents garden. Not too sweet, light and with beautiful taste. Perfect for breakfast or snack with tea / coffee.

Ingredients:
Dough-
1 1/2 cups flour
1 egg, beaten
pinch of salt
water (added to the egg - should be 165 ml egg/water mixture)
Filling-
4-5 cups grated pumpkin (sweet-one please)
1 tsp cinnamon
1/2 cup poppy seeds, grounded
1/2 cup brown sugar
50 g butter, melted
1 tbs semolina (if pumpkin too wet)
oil (3-4 tbs) and flour for stretching

Method:
Make soft dough (have a look here) and let it rest.
Mix all ingredients for filling.
Preheat oven to 180-190*C, prepare a baking tin.
Stretch the pastry and fill it as shown in photos.
place onto baking dish and bake for 30 minutes. Let it cool slightly before sprinkling with icing sugar. Serve warm or cool.



Štrudla sa slatkom bundevom / tikvom i makom

Pozdrav iz Brčkog! Sretan praznik onima koji danas slave.

Stigla sam i vec se prilagodila novoj vremenskoj zoni; o mjestima koje sam posjetila cu vam pisati po povratku u Australiju (i pregledati vase objavljene postove).

Odusevljena  sam sa ovom kreacijom, koju sam prvi put isprobala prije nekih mjesec dana. Odlucila sam je ponovo praviti ovdje, jer je basta mojih roditelja ponudila divne slatke bundeve. Štrudla je divna, taman onoliko slatka kako volim (blago) i neobicnog ukusa. ..I nije mnogo masna i teska. Perfektno za dorucak ili uzinu, a može i kao desert.

Potrebno:
Jufka-
1 1/2 solja brasna
1 jaje, umuceno
malo soli
voda (dodati na jaje da se dobije 165 ml tekucine)
Fil-
4-5 solja rendane tikve / bundeve (slatke)
1 k cimeta
1/2 solje mljevenog
 maka
1/2 solje braon secera
50 gr maslaca, istopljenog (moze i ulje)
1 K griza / krupice (ako je tikva pre-vodenasta)
ulje i brasno za razvlacenje jufke
Nacin:
Umijesite tijesto , ostavite odmarati (pogledaj ovdje).
Pomijesajte sve sastojke za fil.
Ukljucite rernu na 180-190*C, pripremite pleh.
Razvucite jufku, filujte sa mjesavinom. Smjestite na pleh i pecite oko pola sata. 
Prohladite malo prije nego pospete sa secerom u prahu. Servirajte toplo ili hladno.

 

18 September 2014

Spanish Orange Cake


My bags are packed! Only 24  hours left 'till long awaited holiday. First stop Bangkok, then Vienna and after that Bosnia. I won't be able to comment for 3 weeks; please excuse me!

This cake is made from whole oranges. I made something similar before ( Greek Orange Cake), so I expected it to be good.  No butter and no flour, but it's surprisingly moist and aromatic. The secret is in cooked oranges!

Ingredients:
2 oranges (organic, 280-300 g)
4 eggs
1 cup sugar
300 g almond meal
1 tsp baking powder

Method:
Wash oranges and place them in a pan; cover with water and cook for 1 hour 30 minutes. Take out, cut discard pips and process it into paste.
Preheat oven to 170*C,prepare 22 cm cake tin.
In another bowl, beat eggs and sugar until thick and fluffy. Add orange paste, almond meal and baking powder.  Fold in, transfer to cake tin and bake for 45-50 minutes.
After cooling, sprinkle with icing sugar and decorate with orange skin curls.
(Mine has cream cheese icing on top)


Španski kolač sa cijelim narandžama

Putne torbe spakovane! Sutra pocinje dugo ocekivani odmor. Prvo zaustavljanje Bangkok, zatim Bec i napokon Bosna. Tri sedmice necu biti u mogucnosti komentirati na vase postove; opravdajte me :-)

Ovaj kolac je pravljen od cijelih narandzi. Pravila sam nesto slicno prije (Grčki kolač sa narandžama), pa sam ocekivala da bude dobar. Bez brasna je i bez maslaca, ali je iznenadjujuce vlazan. Tajna je u kuhanim, pasiranim narandzama.

Potrebno:
2 narandze (neprskane, 280-300 gr)
4 eggs
1 solja secera
300 gr badema, samljevenih
1 k praska za pecivo

Nacin:
Stavite narandze u lonac, pokrijte vodom i kuhajte oko 1 sati 30 minuta. Izvadite, prohladite, isijecite i izvadite kospice. Ispasirajte narandze u sjeckalici.
Ukljucite rernu na 170*C, pripremite 22 cm obruc za kolace.
Umutite jaja sa secerom u gustu pjenu. Dodajte ispasirane narandze, mljevene bademe i prasak za pecivo. Uspite u obruc i pecite oko 45-50 minuta. Malo prohladite, zatim pospite secerom u prahu i ukrasite koricom narandze.
(Moj ima povrsinski sloj od zasladjenog krem sira)