When I look back on my childhood, some things were definitely better taken care of then in present. For example, my sister and I were spoiled with dim sum breakfast so much that I didn't see it as something unique and special any more.. SHAME!! Although Dim Sum is ment to eat for breakfast I don't really give a f#ck about these stupid rules. mean come on...Good food needs to be eaten no matter what time right?!
Don't let the picture scare you, this isn't really as hard as it seems. Trust me, I'll guide you to the process.
All you need to do is scroll down..
Ingredients (for +/- 30 pieces):
- 4 Spring onions
- a big chunk of ginger the size of your big thumb (finely grated)
- 2 big straws of Chinese Brocolli (you can use spinach too, make sure you get all the liquid out of the spinach first)
- 1 piece of Tofu (chopped finely in small cube 1 x 1 cm)
- 1 glove a garlic (chopped super finely or grate it finely)
- a handful of dried Shitake mushrooms (make sure you soak them in warm water first and then chop it finely)
- 1 package o Dimsum Sheets (you can buy this in any Asian Supermarket, my mom used to make the dough herself too but ain't no time for that lol so THANK the lord for Asian supermarkets)
- 2 spoons of Soy sauce
- 1 vegetable oil (coconut oil)
- 2 spoons of Chinese Rice wine
Bake the Tofu in your fryingpan with some vegetable oil until golden brownish. Set it aside and add again some vegetable oil in the same frying pan. Add the shitake mushrooms for 2 minutes on high fire. Now add the finely chopped Green onions and chinese brocolli to the pan. Stir everything well for about 4 minutes on high heat. Keep on stirring you don't want it to burn. Now add the grated ginger en garlic, add the chinese ricewine and keep on stirring, when all the wine is evaporated you can add the soysauce with the tofu back in the pan, mix mix mix.. 2 more minutes on high heat so there's no more liquid in the pan. TADAA you are done making the mixture!
Check the flavors, if you think it needs some more seasoning just use some (himalayan) salt to taste.
Put a sheet in your hand and scoop a bit of filling in the middle of the sheet. Now press all the ends upwards and make a little sack out of it.. make sure there are no open holes in the dim sum. They look super cute don't you think??
Steam them for about 10 minutes and they're ready to eat! I always serve these with a bit of soysauce mixed with sesame oil (half/half)
Hope you liked this old recipe of our family and don't forget to tag me when you've made this. I'm so curious about your results!
Creativity doesn’t come on demand (unfortunately) but one thing that definitely triggers your creativity is to open your fridge, see what’s left and create something incredibly delish out of that!
I found true love in these dark purple ‘taco’s’. Seriously, who needs fashion?! cause I’m sure I’m colour-blocking with this gorg dish! lol
You’ll only need maximum 10 minutes of your precious time and scroll down below for this easy peasy recipe!
Shi take Mushrooms
1 teaspoon of finely grated ginger
1 teaspoon of Soy sauce
1 teaspoon of sesame oil
First things first add a drop of sesameoil in the pan and bake the shitakes until golden brownish. Set it aside in a bowl. Add a few drops of sesameoil and bake the egg on low heat. Meanwhile you can start slicing the avocado and cucumber in thin slices. Grate the ginger super fine and mix it in a separate bowl with the soy sauce, sesameseeds and sesame oil. Make sure your raw cabbage wraps are rinsed clean and dry. Put all the goodness in the wrap and top it off with this amazingly tasty dressing (just drizzle it carefully, as you don't want it to be to salty!). This was to die for!! Hope you'll like it too!
Perks of being a foodblogger is that I’m invited for all different sorts of food events. After finishing my catering gig for Grazia Magazine I rushed myself home to freshen up quickly and got on my bike to ‘Hosokawa’ one of the few REAL Japanese restaurants in Amsterdam cause ‘Lassie’ invited me to enjoy a couple of hours ‘how to make sushi like a pro’. All of this because they just launched their new product: Japanese rice for making sushi easy at home.
I love making Japanese food but I always end up making warm dishes and don’t ask me why.. but it never even crossed my mind to make sushi myself.. Whenever I crave for some sushi I tend to go to ‘Hosokawa’ and when I’m on a budget I tend to go to ‘Japan Inn’…Oke and whenever I think I should spoil myself to the max I go to ‘Yamazato’ (no explanation needed..ohh so gooddddd).
Some of you might have seen the picture above already on my Instagram account, but I think for the first time I’m quite oké right? I thought it would be much harder to make sushi but I even managed to make a ‘Heart shaped sushi roll’.. yeah.. shoulder tap please lmao ;)
Now I know how easy and tasty it can be to make sushi yourself I’m definitely going to do this again! I’m sure that all my lovedones will totally dig the fact that I now also love to make sushi..(their so spoiled by me haha..I just love throwing dinnerparties!). All of this wouldn't have happened if it wasn't for ‘Lassie’ to invite me, so thank you very much for the great event yesterday, I enjoyed it very much!
OOHHH LA LA... Who doesn't know this amazing Korean dish named 'Bibimbap'?!? uhh. a big shame on you if this is the case, cause believe me.. this dish sure is worth of knowing.. Bibimbap is usually served in a hot stone bowl with steaming white rice and lot's of tasty side dishes presented on the side of the bowl topped of with a perfect baked egg on top, and what is it that makes all this so crazy delish.. it's the S A U C E!!! but wait.. speaking of a hot stone bowl..that is a total fail in my case as my sister promised me to buy me one (she lives in Seoul - South Korea) and send it to me..but ring ring.. clock is still ticking missy..there ain't no stone bowl in my kitchen cabinets :| haha hope she reads this.. I'll think she'll get the 'hint' lmao.
Anywayyss..Many times when I'm uninspired (yes yes.. I'm human..that sh#t happens from time to time) I most of the time end up making this raw-vegan version of this colorful dish. Curious how to make this? Scroll down..
- Brown rice (white rice is more traditional)
- a handful of red cabbage
- half an avocado
- half a red bell pepper
- Pickled rettich
- grilled tofu (I had some leftover tofu in the fridge so I last minute decided to add it
- a chunk of a zucchini (grated medium fine)
FYI I just see what I have left from veggies and I just slice it all up for my Bibimbap so everytime I make this it turns out differently.. So knock yourself out.. cause that SAUCE.. will make anything tasty.. >> scroll down
Most important Sauce EVER (for 2 portions of Bibimbap):
- 1 spoon of Korean red pepper paste (you can't replace this with anything else, so step out of your comfort zone and walk into an Asian supermarket and ask for this product)
- a big spoon of sesame oil
- half a garlic glove cut in super fine pieces
- a teaspoon of Mirrin, sweet Japanese rice wine (agave syrup or honey is more common to use but I'm just stubborn so Mirrin it is lol)
- add some black sesame seeds (this is not necessary)
Now mix all of this together and TADAA.. the magic sauce is finished.
It's really super simple, cut all the veggies finely and when the rice is done cooking place the rice in the middle of your bowl, add all the veggies on the side of your bowl and be generous with putting the sauce on top of the rice. Bake your egg soft and place it on top of it all.. This all is looking super fine, but the way you should eat your bibimbap is mix all the ingredients with the sauce in your bowl and eat it like that.. It looks like a total MESS.. but believe me.. it's all good.. no STRESS.
Without a doubt you’ll amaze all your loved ones with this stunning Caprese Salad. I for sure stole some hearts when I served this on the table as a sidedish to go with our lavish BBQ last week. Everybody knows.. Love goes through the stomach ;D ! Scroll down to check out my super easy but unbelievable delish recipe.
Ingredients (for 1 big plate as a sidedish):
1 Buffalo mozzarella (organic is the best)
2 handful of honey tomatoes (cherry tomatoes are fine too)
2 handful of yellow tomatoes
Some fresh basil leaves (don’t throw away the stems of the basil, use that to make the dressing)
Use the stems of the fresh basil (this way you don’t throw anything away
4 spoons of good quality olive oil
½ fresh lemon juice
A pinch of salt and pepper (to your taste)
Well this really ain’t no rocketscience honey. Let’s start making your fresh basil oil first, by blending all the ingredients together using a kitchenmachine (if you don’t have a kitchenmachine, use the fresh basil leaves instead of the stems and cut them finely and mix that with the rest of the ingredients) and add the salt and pepper to taste.
As you can see on my picture, I just cut the tomatoes in slices, mixed them on a plate together with some fresh basil leaves. Now it’s time to drizzle the oil on top of it all. Use your hands to make small chunks out of the mozzarella (I love using my hands while cooking) . If you like, you can add again some fresh basil leaves on top and TADAAAA you are done!
Woah.. sorry for not posting on my blog lately but I was crazy busy, the ones who follow me on Instagram might have seen a bit more of me but still... so sorry for not posting any recipes lately! I hope I can make it up with you by posting this NEW recipe!
I just made myself these super delicious and healthy Raw Tofu Balls.. After making lot's of my sweet coconut balls which I by the way love to eat while I'm sipping on my black coffee or as a snack in between, I thought why not make savoury balls?! My lovely pretty mom actually inspired me once again to come up with this recipe cause we used to eat raw tofu while she was prepping dinner, I often was already feeling hungry so she just dipped a slice of fresh tofu in some soy sauce to eat just like that and I LOVED that!! I know.. crazy.. I think that's more for the advanced tofu eaters.. but hey.. I'm Asian ;D
These balls are really made in less then 10 minutes, really??!? YES REALLY! Scroll down for this easy peasy recipe!
Ingredients for 2 hungry bitches:
- 1/2 fresh Tofu (you can only find fresh tofu at an Asian supermarket)
- 1/2 a lime juice
- 1 spoon of Soy sauce
- 1 spoon of Japanese Mirin
- 1 teaspoon of sesame-oil
- a mix of black and white sesame seeds (I used black Smoked & white Garlic flavoured sesame seeds)
- a pinch of himalayan sea salt (you can use regular salt too)
Extra Dressing/Dipping Sauce:
- 1/2 a lime juice
- 1 spoon of Soy sauce
- 1 spoon of Sesame-oil
- Finely chopped red peppers (cause I always like it 'hot')
- sprinkle some sesame seeds some sesame seeds
* Use a paper towel to get rid of the access water of the tofu
Mash the tofu using a fork or your hand :D and add the rest of the ingredients except for the sesameseeds, make sure that everything is mixed well and make small balls using your hands, the structure is a bit weird I know, but be gently and firm at the same time.. treat them like... you would treat balls.. HAHA just had to say that.. but seriously.. be gentle but not to gentle ;)
Roll the tofu ball gently into the sesame seeds and TADAAA.. there you have it.. your gorgeous delicious tofu balls! MMMmm I served the tofu balls on top of a simple green leafed salad with some fresh slices of Avocado and drizzled the extra sauce on top of it all..
I love it when an idea in my head turns out so tasty! Hope you like it and try it out too! Let me know what you think of this new recipe as I'm curious :D
Have a great evening!
p.s. you can't eat these ball with chopsticks or a fork as their to soft for it and will fall apart easily this way, I recommend using a spoon eating these balls ;D
A few weeks ago 5&33 invited me over to do a film-food workshop at the lovely Art'Otel in Amsterdam! As I was caught up by the flu the weekend of the food-film festival I was so happy this event was organized a few days later when I was again fresh & back on track yeah! :D
I come here every once in a while to catch up with a friend after work while enjoying their lovely tea, I highly recommend the fresh verveinne-lavender tea..MMmmm!
The workshop was so super cool, I got to cook together with Mattia, the head chef from 5&33. We had so much fun in the kitchen, I mean.. imagine.. put together a passionate Italian chef next to an Asian kitchen-goddess lmao..just had to say that haha.. 2 different backgrounds but sharing the same passion.. GOOD FOOD!
I absolutely loved it just to look at him rolling his kitchen.. a bit of this and a bit of that... et voila! Also we discussed our different visions on oils..(with respect tho) I'm a true coconut and rice oil fan..and he swears on olive oil... I admit.. of course olive oil is good and tasty.. but I only use olive only for cold dressings..
Oke here comes a true shocker... I haven't been eating pasta for quite a while because I've just never been a big pasta lover, BUT.. yes there is a but.. After the third course they served me and my lovely cousin H. (who I could bring along..thank you for that!) a plate of Spaghetti. At first I said.. oh... I think I'm gonna skip this round..but when I saw my cousins eye grew bigger after she took her first bite and pointing to my plate while nodding her head up and down.. I thought... Who the F#ck am I kidding.. YES.. (don't give me that look).. I ATE it.. uhuh.. THE WHOLE DAMN PLATE..and I loved every bit of it lol :D Seriously.. it was so beautifully prepped.. It wasn't just because I haven't eaten pasta for such a long time, but seriously..Mattia sure knows how to work a plate of spaghetti :| this dish really blew me away, it was So SO tasty! This dish just took me by surprise.. and I loved every bite of it!
I loved the fact that the whole menu was Film inspired and that they really sticked to the Traditional way of Italian cooking. Almost all the kitchen staff from 5&33 is Italian, so for REAL Italian food I would highly recommend you to come and eat here!
Mattia and the crew.. thank you for the peek in your kitchen and the amazing delicous lunch (it felt like a neverending freakin Italian buffet.. lol.. I ate so much urgh)
Do you know that feeling when you're walking down the streets and then some random stranger walks by you saying 'Can I order a 'FLIED LICE'?! ..well I guess..PROBABLY NOT lol! ! But although I love love LOVE eating Flied Lice (read: fried rice) I thought why not use quinoa instead of the rice and use the same technique as making fried rice normally..Well lordy lordddd… this dish came out absolutely amazing! It was so tasty..and really just so easy to make!
Like fried rice, every family, every person has its own way of making it.. so this recipe is how I thought it would be nice to flavour the fried quinoa, so again.. if you don’t like my seasoning..(you are crazy..nah kidding ;) ) but choose your own seasoning you love best!
Ingredients for 2 sexy people:
- 1 cup of leftover quinoa (or boil the quinoa and drain all of the excess water well)
- 2 egg2
- half a teaspoon of organic cuminpowde
- half a teaspoon of organic garlicpowder
- A shot of salty Soysauce
- Some linseeds
- Some mixed seeds
- Some Goatcheese ( I know this might seem weird.. but really.. this was such a great combo!!)
- Some leftover pomegranate
Start heating a round pan or wok, add some coconutoil and scramble the eggs with some salt and pepper. When the eggs are nicely scrambled get them out of the pan and set it aside. Put some coconutoil back in the pan and add the quinoa, spinach, linseeds all together with the seasoning (garlic, cumin and soysauce). You’ll see the fried quinoa is ready when the spinach is getting softer and smaller. Ok, we’re almost there but first throw back the scrambled eggs into the wok/pan and mix everything all together on maximum heat..mix mix mix for 1 minute and you are done now! Turn of the heat, put the fried rice into a nice bowl and sprinkle some chunks of goatcheese, seeds and pomegranate on top. This..my friends is a wonderful mix of Asian cooking technique combined with flavours and ingredients you wouldn’t have thought of using it in the first place.. but trust me.. this dish sure has a ‘Happy Ending’ lmao ;D
I'm really looking forward to tomorrow..starting my pop-up restaurant for the whole weekend at cafe day!
Minor detail..they have a big and nice sunny terrace on the canals so you can enjoy the food & drinks even more while getting a tan..oke I'm a bit exaggerating ..let's just say..'Trying' to get a tan..(while wearing your wintercoat and a furry scarve...pfff.. :| but hey...at least the sun is out! so no complaining!!)
Feel free to hop by for Lunch (15th & 16th) or Diner (14th,15th & 16th) and watch me cook delicious & good food for all of you. Yes you can even sit at the kitchen-bar, learn to cook while eating it! Check out the menu HERE!
So I guess we'll meet each other soon!
I was asked to arrange a nice Dutch organic meal for an International Blogger x Microsoft Event.. Well.. First of all... I ain't Dutch.. second.. I ain't Dutch.. Third.. nah kidding... I sure can cook and create something Dutchy & Unique! ;D
I thought of my childhood and my mom.. cause she sure tried to bring the Dutch cuisine into our home.. but.. still not sure if you could call grilled Steak with gravy and white rice Dutch food?! she was like.. boiled potatoes what?! LMFAO..
Uhm..anyway..where was I..oh yeah. Back to the catering..
I eventually came up with this really unique and tasty dish! I sort of 'unwrapped' the typical Dutch dish 'Mashed Kale with Potatoes' into 'Mashed sweet potato with some beautifully grilled Kale (with lot's of unusual delicious seasoning), crushed roasted nuts and the typical Dutch Smoked Sausage, the classic Grandmothers 'Draadjes vlees' and grilled eggplant'.
A Exotic flavoured Pumpkin soup as a starter... and for desert I made a Crispy crusted 'Spelt' Apple Pie with Cranberries and a lemon whipped cream.. OOHHHhh... yes.. I'm drewling while typing..
I was focussing really hard on making this diner to a big success so therefore I don't have any more pictures of the rest of the dishes.. so sorry!
I will post the recipes very soon so you can try to make this too!
I am Eva Lia and I am the founder of The Cookteaser - a food blog and whole food catering/event business based in Amsterdam.
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If you have any requests for me to use a certain product or dish you want me to give The Cookteaser Make-over, please contact me and I'll try to make it happen!
I love to work with new ingredients and I see it as a great challenge to make it a delish dish!
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