Pork and macadamia stir-fried salad

500g pork fillets, sliced thinly
2 tablespoons teriyaki sauce
1 teaspoon grated orange rind
1 clove garlic, crushed
1 teaspoon cracked black peppercorns
1 tablespoon light olive oil
kumara (sweet, red potato) or carrot (250g), sliced thinly
1/4 cup (35g) macadamias
200g swiss brown mushrooms, halved
4 green onions, chopped coarsely
2 tablespoons cider vinegar
1/3 cup (80ml) light olive oil, extra
1/4 teaspoon sugar
120g rocket (ruccola)
1/4 cup smal fresh basil leaves

1. Combine pork, sauce, rind, garlic and peppercorns in medium bowl. Cover; refrigerate 3 hours or overnight.
2. Heat half of the oil in wok or large frying pan. Stir-fry kumara/carrots until just tender; remove from wok.
3. Stir-fry nuts until browned lightly; remove from wok.
4. Heat remaining oil in wok. Stir-fry pork mixture, in batches, until browned; remove from wok.
5. Stir-fry mushrooms and onion until mushrooms are softened slightly.
6. Return kumara/carrots and pork mixture to wok. Add vinegar, extra oil and sugar; stir until sauce boils. Add rocket and basil.
7. Serve sprinkled with nuts.
Serves 4

Laks klædt i grønt, rødt og orange

Meget hurtig tilberedt ret til 2.

I et indfast fad lægger du et lag spinat, derpå to stykker laks.

Oven på laksen rød peber i tern og gulerod i strimler.

Salt og peber.

Ind i ovnen på 200 g. i 20 min.

Imens koges broccoli og evt. kartofler

Rice Cakes with Chinese Roast Duck

1 kg (2 lb) Chinese barbecued duck 2 cloves garlic, crushed 200 ml (6 ½ fl oz) orange juice 2 tablespoons soy sauce 4 tablespoons chopped fresh coriander 2 cups (500 ml/16 fl oz) chicken stock 1 1/4 cups (250 g/8 oz) quick-cooking brown rise 1. Remove the meat from the duck, cut into large slices and place in a large non-metallic bowl. Whisk together the garlic, orange juice, soy sauce and 2 tablespoons coriander and pour over the duck. Toss to coat, cover and refrigerate for 2 hours. 2. Place the chicken stock in a saucepan and bring to the boil. Add the rice, then reduce the heat and simmer rapidly until tunnels appear. Reduce the heat to very low, cover and cook for 10-12 minutes, or until tender. Stir in the remaining coriander. Divide the rice among four 1/2 cup (125 ml/4 fl oz) ramekins. Keep warm. 3. Drain the duck, reserving the marinade. Heat a large frying ran, add the duck and stir until warmed through. Heat the marinade until boiling in a separate pan. To serve, turn the timbales out onto four serving plates and arrange the duck over the top. Spoon on some reserved marinade and garnish with a few coriander leaves. Water Spinach with Garlic and Fish Sauce 1 3/4 lb (750 g) fresh water spinach 3 cloves garlic 5 tablespoons vegetable oil (preferably groundnut) 4-5 teaspoons fish sauce or salt to taste Pull the spinach leaves apart and wash them well. Drain. Bring a large pall of water to a rolling boil. Drop in the spinach. Bring the water to the boil again, and boil rapidly for 2 minutes or until the spinach is just done. Drain and rinse under cold running water to fix the bright green colour. Drain again. Peel the garlic and chop it finely. Put the oil in a wok or large frying-pan and set it over a medium-high heat. When the oil is hot, put in the garlic. Stir a few times or until the garlic turns golden. Add the spinach. Stir and fry for 3 minutes. Add the fish sauce or salt, a little at a time, stirring and tasting as you go. Cook for another minute, stirring frequently. Pickled Carrot Carot Nqam Dam 450 g carrots 100 ml white rice vinegar 1 tablespoon fish sauce 2 tablespoons sugar Peel and grate the carrots and place in a glass jar. Mix the vinegar with an equal quantity of water (sufficient to fully cover the carrots), stir in the fish sauce and sugar and pour into the jar. Seal with a tightly-fitting lid and refrigerate for at least one day before using. Pickled Daikon Cu Cai Lam Dua 1 large daikon fish sauce sugar hot chilli sauce Peel the daikon, cut into small sticks and place in a jar. Mix 1 part of fish sauce with 3 parts water (sufficient to cover the daikon) and add sugar and chilli sauce to taste. Seal the jar with a tightly-fitting lid and refrigerate for at least 1 day before using.

Pho

Her er opskriften til en af Vietnams nationalretter. Det er en suppe kogt på okseben, oskebryst og meget mere. I mine kogebøger kan jeg finde 4 -5 forskellige opskrifter, og det er helt sikkert, at hver familie har sin opskrift. Vietnameserne spiser suppen som morgenmad, men I vil nok foretrække at spise den som middagsmad. I kan finde opskrifter på Pho i "Den store asiatiske kogebog", som kan købes i Coop for 75 kr., i "Det kulinariske Sydøstasien", som kan købes i GAD for 198 kr og i "The authentic wietnamese cooking", som kan købes på Amazon over nettet. Klik på opskriften, hvis du vil have den skrevet ud.