Thai Sticky Rice with Mango Cream

Preparation : 15 Minutes

Cook Time : 20 Minutes

Servings: Serves

Episode : 07

Author : Christina Hann Trefzger

Video Recipe is available here

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Officially it’s spring in Munich, Germany now! I know, I know it’s snowing outside, with the temperature of minus 6 degrees Celsius. Ouch! Even it is too cold outside, but it doesn’t freeze my craving for mango sticky rice dessert.

Mango season is here, people! Whenever you go, you’ll see mangos all over the supermarkets. So, I decided to buy some and make my own Thai Sticky Rice Mango Dessert. Because the mangos I bought were not as sweet as in Asia, so I decided to make mango cream out of one.

Ingredients:

2 cups of sticky rice / glutinous rice (390 grams), soaked for 6-8 hours

1 cup of coconut milk (250 ml)

1 mango, skinned, cut and blended

2 tbsp of sugar for coconut milk

1 tbsp of sugar for the mango cream

salt to taste (for the coconut cream)

white sesame (optional)

The combination of chewy sticky rice with creamy sweet sour mango cream. Olala! You ought to try this! And you will in love with it 🙂

Russian Shuba Salad with Smoked Salmon

Preparation: 30-40 Minutes

Cooking: 40-50 Minutes

Servings: Serves 8

Episode: —

Author : Christina Hann Trefzger

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Our friends invited us for Russian dinner and my eyes spotted on a beautiful dark red cake! I told them that it was the most beautiful dessert cake I’ve ever seen. They laughed at me, because it was not a dessert cake! It was an appetizer aka a very famous Russian salad: Shuba!

We tasted it and since then we had fallen in love in this salad!

Since then I’d been craving for this delicious, gorgeous, healthy salad. But I didn’t find any restaurants that serve Shuba. I even asked my Russian friend if her mum can make some for me. According to her it’s not easy to make Shuba. But hey guys, I’m telling you: IT IS VERY EASY to make!

In traditional recipes, cold herrings are used in making Shuba, but I want to try different fishes. This time I used smoked salmon. And it tasted even more flavorful. You get this smokey fishy taste in between sweetness, saltiness and with a hint of mayo.

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Ingredients:

4 hard boiled eggs

3 boiled/baked potatoes (medium size), peel off the skin

4 boiled/baked beetroots, peel off the skin

2 boiled/baked carrots, peel off the skin

1 package of smoked salmon (about 350gr)

100 gr mayo (you can use more of course!)

some green onions for garnishing

S+P to taste

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Instructions:

Shred the smoked salmon with 2 forks. I used a casserole dish to put all the ingredients together. You can also use any round/square cake pans.

I shredded potatoes in the casserole dish first and put some salt and pepper. Then shredded the carrots, puts some salt, and pepper. Shredded some beetroots and put some salt, pepper and mayo. And then I put the smoked salmon. I like my salmon in the middle because it is salty. Then again beetroots, salt, pepper and mayo. At least the hard boiled eggs. You can either shred them or squash them with fork. Cut the green onions into small pieces and garnish it on top.

There you have it! Yum!

Mushy eggplant with crispy bacon!

Preparation : 5 Minutes

Cooking : 15 Minutes, plus roasting : 60 Minutes

Serves : 3 Servings

Episode : –

Author : Christina Hann Trefzger

Hi guys! This is one of my mum’s favorite recipes that I love so much and would love to share it with you.

This is basically similar to babaganoush, but a little bit different! When I was a kid, my mum made it a lot and we all loved it so much and still love it. I have never seen this in other places in Southeast Asia or in Indonesia (particularly). In my mum’s recipe, she cooks it with sweet basil and fried anchovies in the end. I changed it a little bit, I used parsley instead of sweat basil and fried bacon instead of fried anchovies!

Ingredients:

2 Eggplants.

2 Cloves of Garlic (chopped).

1 Package of Bacon (100 gr).

1 handful of Parsley.

Juice of 1/2 Lemon.

Salt, Pepper and Vegetable Broth to taste.

How to cook!

Roast the eggplants in the oven, 350 F (170 C) for an hour. You can also steam or boil them. I prefer to roast or steam rather than to boil.

Let them cool.

Peel off the skin.

Heat your stove in medium heat and fry the bacon until crispy and then lay it on the paper towel so it gets dry and you won’t taste the oil.

Use the oil from the bacon to stir fry the garlic. Then put the eggplants and mash the eggplants using the cooking spoon. Put vegetable broth, salt and pepper to taste. Cook them in slow temperature until very mushy. Turn of the heat. Put the lemon juice and parsley.

Enjoy it with your crispy bacon! Yum!

xoxo