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Category: What to cook

  • 10-Minute Sambal Shrimp Wok with Rice and Japanese Vegetables

    10-Minute Sambal Shrimp Wok with Rice and Japanese Vegetables

    10-Minute Sambal Shrimp Wok with Rice and Japanese Vegetables

    Applause for the Chef TeamApplause for the Chef Team
    A fast, spicy wok dinner with garlicky shrimp, sambal, ginger, rice and crunchy vegetables. Big flavour, very little effort and ready in about 10 minutes.
    4 from 1 vote
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    Servings
    Servings 4 people

    Ingredients
     

    • 2 tbsp peanut oil
    • 370 g raw peeled shrimp with garlic
    • 600 g cooked basmati rice
    • 1 tbsp sambal badjak
    • 2 tsp chopped ginger
    • 800 g Japanese-style wok vegetables with soybeans and yellow carrot
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    Instructions

    • Heat half the oil in a hot wok. Stir-fry the shrimp for about 3 minutes, then remove and keep warm.
      2 tbsp peanut oil, 370 g raw peeled shrimp with garlic
    • Add the remaining oil. Stir-fry the rice with sambal and ginger for 4 minutes, breaking up the grains as you go.
      2 tbsp peanut oil, 600 g cooked basmati rice, 1 tbsp sambal badjak, 2 tsp chopped ginger
    • Add the vegetables and cook for 3 minutes over high heat, tossing constantly.
      800 g Japanese-style wok vegetables
    • Return the shrimp to the wok and cook for 2 more minutes. Season with pepper and salt if needed.
      370 g raw peeled shrimp with garlic
    Start Cooking

    Chef's notes

    Leftover cooked rice works especially well here. Serve with extra sambal on the side.
    Drink pairing
    This dish is salty, spicy and fast, with shrimp sweetness and sambal heat. Crisp, cold drinks with citrus or gentle sweetness work best.

    Alcoholic

    • Dry Riesling or Grüner Veltliner
    • Light, cold lager
    • Very dry rosé

    Non alcoholic

    • Lime iced tea
    • Sparkling cucumber water with ginger
    • Alcohol-free lager
    Nutrition per serving
    Calories: 452kcal (23%) | Carbohydrates: 70g (23%) | Protein: 23g (46%) | Fat: 10g (15%) | Saturated Fat: 2g (13%) | Cholesterol: 117mg (39%) | Sodium: 619mg (27%) | Potassium: 585mg (17%) | Fiber: 9g (38%) | Sugar: 0.1g | Vitamin A: 10323IU (206%) | Vitamin B12: 1µg (17%) | Vitamin C: 21mg (25%) | Vitamin D: 0.1µg (1%) | Vitamin E: 2mg (13%) | Vitamin K: 0.3µg | Folate: 80µg (20%)

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  • Bright South American Chicken & Bean Soup with Lime and Coriander

    Bright South American Chicken & Bean Soup with Lime and Coriander

    Bright South American Chicken & Bean Soup with Lime and Coriander

    DaanDaan
    A generous, lightly spicy meal soup with chicken, red kidney beans, sweetcorn and a creamy coconut base. Fast enough for a weekday but filling enough to serve as dinner.
    4.5 from 2 votes
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    Servings
    Servings 4 people

    Ingredients
     

    • 1 red chilli
    • 295 g grilled red peppers from a jar drained
    • 2 chicken stock cubes
    • 400 ml coconut milk
    • 800 ml hot water
    • 1 lime
    • 15 g fresh coriander
    • 250 g cherry tomatoes
    • 300 g tinned sweetcorn drained
    • 225 g small red kidney beans drained
    • 320 g chicken breast pieces
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    Instructions

    • Trim the chilli, halve it lengthways, remove the seeds and chop finely. Drain the grilled peppers and cut them into pieces.
      1 red chilli, 295 g grilled red peppers from a jar
    • Put the chilli, peppers, stock cubes, coconut milk and hot water in a large pan. Bring to a gentle boil and simmer for 10 minutes.
      1 red chilli, 295 g grilled red peppers from a jar, 2 chicken stock cubes, 400 ml coconut milk, 800 ml hot water
    • Zest the lime, then juice half and cut the other half into wedges. Roughly chop the coriander. Halve the tomatoes and drain the sweetcorn.
      1 lime, 15 g fresh coriander, 250 g cherry tomatoes, 300 g tinned sweetcorn
    • Blend the soup until smooth. Add lime zest, 2 tbsp lime juice and half the coriander, then return to the heat.
      1 lime, 15 g fresh coriander
    • Add tomatoes, sweetcorn, kidney beans and chicken. Simmer gently for about 10 minutes until the chicken is cooked through.
      250 g cherry tomatoes, 300 g tinned sweetcorn, 225 g small red kidney beans, 320 g chicken breast pieces
    • Season with pepper and salt if needed. Serve in deep bowls with the remaining coriander and lime wedges.
      1 lime, 15 g fresh coriander
    Start Cooking

    Chef's notes

    Serve with crusty bread or warm tortillas if you want a bigger meal.
    Drink pairing
    This soup is creamy, lightly spicy and lifted by lime and coriander. It needs drinks with freshness, citrus or gentle fruit to balance the coconut and chilli.

    Alcoholic

    • Sauvignon Blanc or Verdejo
    • Dry Riesling for the chilli and lime
    • Mexican-style lager with a lime wedge

    Non alcoholic

    • Lime and mint sparkling water
    • Iced hibiscus tea with orange
    • Alcohol-free wheat beer with citrus notes
    Nutrition per serving
    Calories: 430kcal (22%) | Carbohydrates: 34g (11%) | Protein: 26g (52%) | Fat: 24g (37%) | Saturated Fat: 19g (119%) | Cholesterol: 51mg (17%) | Sodium: 1768mg (77%) | Potassium: 1178mg (34%) | Fiber: 7g (29%) | Sugar: 9g (10%) | Vitamin A: 1222IU (24%) | Vitamin B12: 0.2µg (3%) | Vitamin C: 78mg (95%) | Vitamin D: 0.1µg (1%) | Vitamin E: 1mg (7%) | Vitamin K: 18µg (17%) | Folate: 90µg (23%)

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  • Slow Vegan Jackfruit Rendang with Coconut, Lemongrass and Cashews

    Slow Vegan Jackfruit Rendang with Coconut, Lemongrass and Cashews

    Slow Vegan Jackfruit Rendang with Coconut, Lemongrass and Cashews

    Casper @Applause for the ChefCasper @Applause for the Chef
    A plant-based take on Indonesian rendang, built around young jackfruit, coconut milk and a deeply fragrant spice paste. Rich, warm and slow-cooked, but still straightforward.
    No ratings yet
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    Servings
    Servings 6 people

    Ingredients
     

    • 100 g shallots
    • 2 lemongrass stalks
    • 4 cm fresh ginger
    • 3 garlic cloves
    • 75 g cashews
    • 2 tsp ground turmeric
    • 1.5 tsp ground cumin
    • 1.5 tsp ground coriander seed
    • 1 tsp ground cinnamon
    • 0.5 tsp ground cloves
    • 0.5 tsp chilli flakes
    • 2 tins young jackfruit drained and rinsed
    • 2 tbsp peanut oil
    • 400 ml coconut milk
    • 100 ml water
    • 3 tbsp ketjap manis
    • 7.5 g fresh coriander
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    Instructions

    • Cut the shallots into wedges. Trim the lemongrass, keeping the tougher stalks aside for the stew, and chop the softer inner parts.
      100 g shallots, 2 lemongrass stalks
    • Peel and chop the ginger. Blend the shallots, soft lemongrass, ginger, garlic, cashews and spices into a thick paste.
      100 g shallots, 2 lemongrass stalks, 4 cm fresh ginger, 3 garlic cloves, 75 g cashews, 2 tsp ground turmeric, 1.5 tsp ground cumin, 1.5 tsp ground coriander seed, 1 tsp ground cinnamon, 0.5 tsp ground cloves, 0.5 tsp chilli flakes
    • Rinse and drain the jackfruit, then tear or slice it lengthways into rough pieces.
      2 tins young jackfruit
    • Heat the oil in a heavy pan. Fry the spice paste for about 5 minutes over medium heat, stirring often.
      2 tbsp peanut oil
    • Add jackfruit and cook for 2 minutes. Pour in coconut milk, water and ketjap manis, then add the reserved lemongrass.
      2 tins young jackfruit, 400 ml coconut milk, 100 ml water, 3 tbsp ketjap manis, 2 lemongrass stalks
    • Cover and simmer gently for 45 minutes. Remove the lid and cook for another 15 minutes, until thick and glossy.
    • Break up large jackfruit pieces, remove the lemongrass and season with salt. Finish with roughly chopped coriander.
      7.5 g fresh coriander
    Start Cooking

    Chef's notes

    Chef’s notes: Serve with jasmine rice, fried shallots and atjar for contrast.
    Drink pairing
    Rendang is aromatic, creamy and gently sweet, with warm spice and coconut richness. Choose drinks with enough freshness to cut through the sauce without overpowering the spices.

    Alcoholic

    • Off-dry Riesling or Gewürztraminer
    • Chenin Blanc with good acidity
    • Belgian-style witbier or saison

    Non alcoholic

    • Cold jasmine tea with lime
    • Sparkling ginger and lemongrass cooler
    • Alcohol-free pale ale
    Nutrition per serving
    Calories: 298kcal (15%) | Carbohydrates: 19g (6%) | Protein: 4g (8%) | Fat: 24g (37%) | Saturated Fat: 14g (88%) | Sodium: 183mg (8%) | Potassium: 345mg (10%) | Fiber: 2g (8%) | Sugar: 9g (10%) | Vitamin A: 143IU (3%) | Vitamin C: 3mg (4%) | Vitamin E: 1mg (7%) | Vitamin K: 9µg (9%) | Folate: 20µg (5%)

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  • Japanese Sweet and Sour Pickled Cucumber with Rice Vinegar

    Japanese Sweet and Sour Pickled Cucumber with Rice Vinegar

    Japanese Sweet and Sour Pickled Cucumber with Rice Vinegar

    BramBram
    A simple sweet and tangy cucumber pickle that comes together fast. Fresh, bright, and ideal as a light side or topping.
    No ratings yet
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    Servings
    Servings 2 servings

    Ingredients
     

    Ingredients

    • 300 g cucumber thinly sliced
    • 30 ml rice vinegar
    • 10 g sugar
    • 2 g salt
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    Instructions

    • Slice the cucumber thinly and place in a bowl.
    • Mix with the rice vinegar, sugar, and salt until evenly coated.
    • Leave for 5 to 10 minutes, then serve chilled or at room temperature.
    Start Cooking

    Chef's notes

    The flavour gets better as it sits, but it is best the same day.
    Nutrition per serving
    Calories: 40kcal (2%) | Carbohydrates: 8g (3%) | Protein: 1g (2%) | Fat: 0.3g | Saturated Fat: 0.02g | Sodium: 391mg (17%) | Potassium: 205mg (6%) | Fiber: 1g (4%) | Sugar: 7g (8%) | Vitamin A: 108IU (2%) | Vitamin C: 5mg (6%)

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  • Smashed Japanese Cucumber with Sesame, Garlic and Nori

    Smashed Japanese Cucumber with Sesame, Garlic and Nori

    Smashed Japanese Cucumber with Sesame, Garlic and Nori

    BramBram
    A bold, crunchy cucumber dish smashed for maximum texture, then coated in sesame, soy, garlic and a hint of spice. Fast, addictive and full of umami.
    No ratings yet
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    Servings
    Servings 1

    Ingredients
     

    Cucumber

    • 160 g cucumber lightly smashed and torn into chunks

    Seasoning

    • 1 tsp sesame oil
    • 1 tsp soy sauce
    • 1 tsp rice vinegar
    • 0.5 tsp sugar
    • 0.5 tsp toasted sesame seeds
    • 0.25 tsp garlic finely grated
    • 4 shakes shichimi togarashi
    • 0.25 sheet nori torn
    • 1 pinch salt
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    Instructions

    • Place the cucumber on a board and smash it lightly with a knife or meat hammer, then tear into irregular bite size pieces.
      160 g cucumber
    • Sprinkle with salt, mix and let sit for 2 to 3 minutes to draw out moisture.
      1 pinch salt
    • Add sesame oil, soy sauce, rice vinegar, sugar, garlic and mix well.
      1 tsp sesame oil, 1 tsp soy sauce, 1 tsp rice vinegar, 0.5 tsp sugar, 0.25 tsp garlic
    • Finish with sesame seeds, shichimi and torn nori, then serve.
      0.5 tsp toasted sesame seeds, 0.25 sheet nori, 4 shakes shichimi togarashi
    Start Cooking

    Chef's notes

    Wonderful refreshing side with any kind of SE Asian dish
     
    Drink pairing
    This smashed Japanese cucumber salad is fresh, salty, and deeply umami from the soy sauce and nori. Light, crisp drinks with good acidity and a clean finish pair best and keep the dish refreshing without overpowering its delicate flavors.

    Alcoholic

    • Dry Riesling or Grüner Veltliner for bright acidity and freshness
    • Junmai Ginjo sake served chilled
    • Japanese lager such as Asahi or Sapporo

    Non alcoholic

    • Cold jasmine green tea or sparkling yuzu water with a squeeze of lime
    Nutrition per serving
    Calories: 85kcal (4%) | Carbohydrates: 8g (3%) | Protein: 2g (4%) | Fat: 5g (8%) | Saturated Fat: 1g (6%) | Sodium: 443mg (19%) | Potassium: 318mg (9%) | Fiber: 3g (13%) | Sugar: 5g (6%) | Vitamin A: 1334IU (27%) | Vitamin C: 6mg (7%)

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  • Sticky and Tender Instant Pot BBQ Pulled Chicken with Homemade Sauce

    Sticky and Tender Instant Pot BBQ Pulled Chicken with Homemade Sauce

    Sticky and Tender Instant Pot BBQ Pulled Chicken with Homemade Sauce

    Casper @Applause for the ChefCasper @Applause for the Chef
    This is one of those recipes that just works. Everything goes into one pot, press a button, and you get juicy, tender BBQ chicken. No grill, no hassle. The Instant Pot locks in flavor and makes the meat easy to shred. Perfect for sandwiches, wraps or simple weeknight dinners. It’s forgiving, flexible, and hard to mess up.
    4.8 from 4 votes
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    Servings
    Servings 6

    Ingredients
     

    • 250 ml chicken stock or water
    • 1000 g chicken thighs
    • 500 g chicken breast
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1 tsp paprika
    • 1 tsp salt
    • 350 ml BBQ sauce
    • 1 medium onion (grated, incl. juice)
    • 2 tbsp brown sugar
    • 1 tbsp Worcestershire sauce
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    Instructions

    • Pour stock or water in first
      250 ml chicken stock or water
    • Place chicken op top
      1000 g chicken thighs, 500 g chicken breast
    • Add BBQ sauce, onion, sugar, Worcestershire and spices
      1 tsp onion powder, 1 tsp garlic powder, 1 tsp paprika, 1 tsp salt, 350 ml BBQ sauce, 1 medium onion (grated, incl. juice), 2 tbsp brown sugar, 1 tbsp Worcestershire sauce
    • Do not stir
    • Cook high pressure: 15 minutes
    • Natural release: 10 minutes
    • Remove chicken and shred
    • Reduce sauce on sauté and add chicken back in
    Start Cooking

    Chef's notes

    Not only nice in a bun or bao, try it on as a topping on a triangle of watermelon; great surprising and refreshing snack or starter. 
    Drink pairing
    This Instant Pot pulled chicken is tender, juicy, and full of savory sweet flavors. Drinks with freshness, gentle acidity, or light smokiness pair especially well and help balance the richness of the sauce and soft texture of the chicken.

    Alcoholic

    • Zinfandel or a fruit forward Pinot Noir
    • Dry Rosé for a fresher lighter pairing
    • Amber Ale or a lightly hoppy IPA

    Non alcoholic

    • Sparkling iced tea with lemon or a smoked apple ginger cooler
    Nutrition per serving
    Calories: 609kcal (30%) | Carbohydrates: 36g (12%) | Protein: 46g (92%) | Fat: 30g (46%) | Saturated Fat: 8g (50%) | Cholesterol: 217mg (72%) | Sodium: 1367mg (59%) | Potassium: 878mg (25%) | Fiber: 1g (4%) | Sugar: 28g (31%) | Vitamin A: 479IU (10%) | Vitamin C: 3mg (4%)

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  • Pesto Chicken Pasta with Bursting Cherry Tomatoes

    Pesto Chicken Pasta with Bursting Cherry Tomatoes

    Pesto Chicken Pasta with Bursting Cherry Tomatoes

    BramBram
    Satisfy those comfort food cravings with this vibrant, 15-minute Italian-inspired dish. Tender penne pasta glistens in fresh green pesto, studded with juicy burst cherry tomatoes, savory chicken strips, peppery rucola, and sharp grated cheese; pure bliss in every forkful.
    5 from 1 vote
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    Servings
    Servings 4 people

    Ingredients
     

    • 300 g Penne Pasta
    • 500 g Cherry tomatoes
    • 1 medium onion
    • 85 g Rucola (Argula)
    • 95 g Green Pesto From jar or home made
    • 200 g Cooked chicken strips
    • 75 g Parmesan or similar
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    Instructions

    • Boil penne according to package.
      300 g Penne Pasta
    • Halve tomatoes and dice onion; sauté briefly.
      500 g Cherry tomatoes, 1 medium onion
    • Toss hot pasta with pesto, chicken, tomatoes, onion, and rucola.
      85 g Rucola, 200 g Cooked chicken strips, 95 g Green Pesto
    • Sprinkle with cheese.
      75 g Parmesan
    Start Cooking

    Chef's notes

    Variation: Use whole wheat penne. Serves hot as main dish.
    Drink pairing
    This pesto chicken pasta is rich and savory, with fresh basil notes and sweet burst cherry tomatoes. Drinks with bright acidity, herbal freshness, or a crisp finish work especially well to balance the creamy pasta and bring out the freshness of the pesto.

    Alcoholic

    • Sparkling lemon basil water or a lightly sparkling citrus iced tea with fresh mint

    Non alcoholic

    • Sauvignon Blanc, especially from New Zealand or Loire Valley
    • Pinot Grigio or Vermentino for a lighter and fresher pairing
    • Italian Pilsner or a crisp Belgian Blonde beer
    Nutrition per serving
    Calories: 559kcal (28%) | Carbohydrates: 67g (22%) | Protein: 24g (48%) | Fat: 22g (34%) | Saturated Fat: 7g (44%) | Cholesterol: 46mg (15%) | Sodium: 394mg (17%) | Potassium: 637mg (18%) | Fiber: 4g (17%) | Sugar: 8g (9%) | Vitamin A: 1830IU (37%) | Vitamin C: 34mg (41%)

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