Mum’s Steamed Chocolate Brownies Recipe

Preparation : 10 Minutes

Cooking Time : 35 Minutes

Serves : 6-8 Servings

Episode : No video recipe available yet

Author : Christina Hann Trefzger

Hi guys,

It’s weekend and love to share my mum’s best Steamed Brownies Recipe here. In Asia, it’s common to make cakes by steaming them. And the ovens in Asia normally are also different than in western countries.

This recipe is my promise to Sonam, and sorry that it took me forever to finish it. Have fun steaming, girl!

Ingredients:

3/4 Cup of Granulated Sugar (185 gr)

7 Tbsp of melted Butter (100 gr)

1 Cup of Chocolate milk (250 ml)

2 Eggs, medium

1/2 Tsp of Baking Powder

1 Bar of Dark Chocolate (125 gr), melted

2 Cups of AP Flour (250 gr)

1 Tsp of Cinammon Powder

A dash of cold espresso, optional

Fruits for decoration, optional

Instructions:

  1. Turn on your stove, put your steamer. I use a 6 inch springform pan (16 cm). Lay with some parchment paper.
  2. Melt butter and dark chocolate together and mix them with the chocolate milk. Set aside.
  3. Mix the AP Flour, cinammon and baking powder with a sift.
  4. Beat eggs and sugar on medium speed for about 2-3 minutes or until pale.
  5. Add in the melted mixture, mix with a spatula.
  6. Add in all the dry ingredients, mix with a spatula.
  7. Steam for about 30-35 minutes or until cooked.
  8. Take it out and cool it for about 10 minutes.
  9. Decorate with some powdered sugar and some favorite fruits.
  10. Enjoy with some nice coffee 🙂

Indonesian Balado Eggs

Preparation : 10 Minutes

Making Time : 50 Minutes

Serves : 6-7 Servings

Episode : no video recipe available yet

Author : Christina Hann Trefzger

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Hi guys!

We’ve been sick for months but this doesn’t hold me back from sharing my recipes. I’ve been craving something spicy but not too spicy. And since I love eggs, so I decide to make some Balado Eggs. Balado is a dialect from Minangkabau (where Rendang originate) and means “with chillis”. So if you’re in Indonesia and check out on a menu and spot “Balado”, watch out. Normally it is very SPICY!

I modify this recipe a bit and it’s a lot milder so that everybody can enjoy it. Traditionally Balado Eggs are hard boiled eggs with very spicy sambal sauce. I don’t really like to eat hard boiled eggs, so I boil them for 8 minutes ish (so I still have runny yolks). If you like hard boiled eggs of course, you cook your hard boiled eggs.

Here is the list of the ingredients:

6-7 Boiled Eggs

6-8 Dried Chillis, cut, deseeded and soaked in hot water

4 Red Paprika Peppers, deseeded and cut

4 Cherry Tomatoes

3-4 Cloves of Garlic

1 Onion, diced

3 Kaffir Lime Leaves

1 Lemongrass Stalk, cut into halves and pounded

2 Tbsp of Brown Sugar

1 Tsp of Salt

Juice of half a lemon

1/3 Cup of Oil

Instructions:

  1. Into your blender, throw in the cherry tomatoes, paprika peppers, garlic, onion, dried chillis and oil (leave some for frying later) and blend them until smooth.
  2. Turn on your stove to medium heat.
  3. Into your wok, add in some oil and pour in all the blended mixture and give it a stir.
  4. Add in kaffir lime leaves, lemongrass stalk, brown sugar and salt.
  5. As soon as it boils, lower the heat. Put the lid on and leave some small space so that the water from the lid won’t get into your wok again.
  6. Cook for about 50 minutes or until it reduces to 3/4, turn off the heat and add in the lemon juice.
  7. Add in the boiled eggs and serve with some warm rice. xoxo

Photo 07.03.19, 12 46 00

 

Indonesian Bouillabaisse (Spicy Sour Fish Soup)

Preparation : 10 Minutes

Cooking : 5-8 Minutes

Serves : 4 Servings

Episode : 31 (Video recipe is available here)

Author : Christina Hann Trefzger

 

Hi guys,

It’s still very cold in Munich, and I have been craving this delicious Indonesian Bouillabaisse! I call it “Indonesian Bouillabaisse” because it is very similar to the French one, but it has more unique exotic flavor in it. If you don’t know what it is, google “Ikan Asam Pedas” you’ll know what it is hehe.

I modified a little bit here, no fresh pineapple but a lot of crushed tomatoes and some lemon juice.

Ingredients:

700 gr or 1.5 lbs of Fresh Salmon, cut into small pieces

2 French Shallots

3 Cloves of Garlic

2 Bird-Eye Chilies, very spicy!

2 Lemongrass Stalks

4 Coriander or Cilantro Roots, optional

4-5 Keffir Lime Leaves

Juice of half a Lemon

500 ml or 2 Cups of Crushed Tomatoes

1 Tbsp of Turmeric Powder

1 Tsp of Ginger Powder

1 Tsp of Galangal Powder

2 Tsp of Salt

2-3 Tsp of Sugar

500 ml or 2 Cups of Water

Some Olive Oil

Sweet Basil for garnishing, optional

 

Instructions:

1. Put shallots, garlic, chillies and some water into a blender, blend until smooth.

2. Turn your stove to medium low heat, put some oil into your cooking pot.

3. Add in cilantro roots, keffir lime leaves and wait for a minute or two then add in the ingredients from the blender along with the turmeric, ginger and galangal powder.

4. Add in the crushed tomatoes. Stir and add in the water, salt and sugar. Cook until it simmers and add in the salmon chunks.

5. It takes about 5-7 mins to cook, depending on the thickness of your fish.

6. Turn off your stove and add some lemon juice.

7. Serve with some warm rice and nice white wine. Enjoy ❤️

 

 

 

 

 

 

How to Cook Rice (Jasmine Rice)

Preparation : 5 Minutes

Cooking : 20-25 Minutes

Serves : 3-4 Servings

Episode : 30 (Video recipe is here )

Author : Christina Hann Trefzger

 

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Hi guys,

Today I am going to show you how to cook jasmine rice. I have different types of rice at home; brown rice, jasmine, basmati, pandan, short grain Japanese rice, sushi rice, risotto rice, white glutinous and dark glutinous rice. I also like to eat wild rice, but do you know that wild rice is not rice 🙂

My friends and neighbors have been asking me how I normally cook my rice. And jasmine rice is mostly eaten rice in Asia and Europe besides basmati rice, that’s why I want to share it with you.

Ingredients:

1 Cup of jasmine rice

1 1/4 Cups of water

Instructions:

  1. Put rice into a small pot, wash and rinse it. Cleaning the rice from the starch will make the cooked rice become very soft, fluffy and yummy. I know some people don’t do that, but I think it’s very important to do so to reach delicious cooked rice. Unless you cook Italian risotto.
  2. Add the water.
  3. A lot of people say that 1:1 is the ratio. Well, I disagree, it depends on what kind of rice you are cooking. Basmati can absorb double amount of water and still tastes really great. I will cook basmati rice with 1:2 ratio (1 part of rice, 2 parts of water). But the ratio will be different if I cook short grain Japanese rice.
  4. In Asia, it is very common to understand your rice before cooking it. And people also ask the sellers about the rice, if it is “soft grain rice” or “hard grain rice”. Although it is the same type of rice. Soft grain rice means you’ll need less water to cook otherwise it will be mushed, wet and soft. Hard grain rice means you gotta add more water to reach this fluffy and yummy cooked rice.
  5. Turn the heat to the highest, don’t cover and let it cook until the bubbles come out. Cover with the lid and turn to the lowest heat. You want the steam to cook the rice. The longer it is cooked, the better it tastes later.
  6. Let it cook for about 20 minutes or until the rice is not wet anymore.
  7. Serve! xoxo Christina

Caramelized Onion Teriyaki Salmon (Mum’s Recipe)

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Preparation : 20 Minutes

Cooking : 30 Minutes

Serves : 3-4 Portions

Episode : 33 (video recipe is availble here)

Author : Christina Hann Trefzger

Hi Guys,

Long time no new posts! So I tried to spare my free time to recreate my mum’s best caremelized onion teriyaki salmon recipe. As I was a kid, I never knew the named of this this until I was in Japan. My mum also never knows that she cooks something delicious and it’s called teriyaki 😂😂😂.

I cook this many times and my kids love it. As I always mention, we don’t cook with a lot of salt or sugar.

For this recipe, you’ll need:

600 gr of Salmon

1/2 Onion, thinly sliced

2 Tbsp of Soy sauce

3 Tbsp of Sweet soy sauce

Some lemon juice (I used 1/2 of a lemon)

1/2 Cup of water

1-2 Tsp of Tapioka/Corn starch

Some salt and white ground pepper

Sesame Seeds, optional

Coriander, optional

2-3 Tbsp of Cooking Oil

Instructions

1. Turn on your stove to medium heat. In your non-stick skillet add some cooking oil.

2. Add in the salmon, fry each sides 3-4 minutes depending on the thickness of your salmon.

3. Take it out and put it in a plate. In the same skillet if there’s still oil left, just use it. If not, add a little more oil, stir fry the onion slices until translucent and add in some ground white pepper.

4. Add in the soy sauce, sweet soy sauce, a little bit of salt, lemon juice and the water starch mixture.

5. Stir until it thickens. Try the taste. You can of course add more salt or sweet soy sauce depending on how your stomach desires it.

6. Pour in the sauce on the salmon. Garnish with some toasted sesame seeds and chopped coriander.

7. Serve with some cherry tomatoes and Romano salad.

Enjoy 😊 xoxo Chris

Authentic Indonesian Beef Rendang Recipe (Mum’s Recipe)

Preparation : 20 Minutes

Cooking : 3 hours at least

Serves : 6-8 portions

Episode : 29 (Video recipe is here )

Author : Christina Hann Trefzger

Hi guys,

I hope you all have a great day! People have been asking my beef rendang recipe and since I have a little bit of free time, so I thought I just make it.

Beef Rendang originated from Minangkabau, Indonesia (on Sumatera Island) and has been spread to a lot of countries such as Singapore, Malaysia, and the Netherlands. Rendang is a spicy meat dish cooked in coconut milk a long with a lot of herbs and spices at least for 3 hours. Some even cook for 6-8 hours. The longer you cook it, the best the result is.

CNN has crowned Beef Rendang as the most delicious food in 2011 and 2017.

On this recipe, I am cooking my mum’s recipe (as usual) but this one is kid-friendly Rendang so it is NOT spicy at all. Regardless the spicy chillies, it tastes very authentic.

List of the ingredients:

1,5 kg (3 Lb 4 Oz) of Beef .

1000 ml (4 Cups) of Coconut Milk

1 large Onion, finely chopped.

5 Garlic Cloves.

2 Lemongrass Stalks, cut and pounded.

4 Kaffir Lime Leaves.

3 Tbsp of Cummin Seeds.

2 Tbsp of Coriander Seeds.

1 Tbsp of Fennel Seeds.

3 Tbsp of Smoked Paprika Powder.

1 Tbsp of Ginger Powder.

1 Tsp of Galangal Powder.

1 Tsp of Ground White Pepper.

4-5 Cardamon Pods.

A pinch of Nutmeg, grated.

Salt, to taste.

Some oil to fry.

P.S. My mum always uses turmeric leaves in her rendang, but there is no way to find turmeric leaves in Munich unless you grow them by yourselves.

How to cook Beef Rendang:

  1. Cut the beef into small pieces (2-3 cm/ 1 inch big) and set aside.
  2. Roast all the seeds and pods (cummin seeds, coriander seeds, fennel seeds and cardamon pods) at medium heat for about 3-4 minutes or until you can smell the fragrance.
  3. Grind all the seeds, cardamon pods and salt (1 Tsp) until fine like powder.
  4. Put the garlic cloves inside and grind too.
  5. Toss the lemongrass stalks and pound lightly.
  6. If you don’t have a pestle or you don’t want to grind. You can also use a mixer. Don’t put the lemongrass stalks in the mixer tho.
  7. Turn your stove into medium to high heat. Into your pot, put some oil and fry the chopped onion until translucent. Add in the ground spices and fry for a minute or so.
  8. Add in the beef and cook for about 3-5 minutes. Mix in all the powder spices with the meat well.
  9. Pour in the coconut milk and toss in the kaffir lime leaves.
  10. Cook at medium heat and you have to still it occasionally. Don’t let the coconut milk break or curdle.
  11. Cook for at least 3 hours and turn the heat lower if you see the coconut milk turns  thicker.
  12. Serve with some Pandan or Jasmine rice and of course for the adults, serve it with Indonesian sambal (spicy sauce). Enjoy! Christina xoxo

 

Video recipe, click the image below:

 

Hainanese Chicken Rice

Preparation : 15 Minutes

Cooking : 20-25 Minutes

Serves : 4 portions

Episode : (no video availble yet)

Author : Christina Hann Trefzger

Hainanese Chicken Rice is very popular in Singapore. You can’t go to this country without trying this dish. It’s so popular that is considering as one of the national dishes in Singapore. In other countries like Brunei, Malaysia, and Indonesia you can find it in big cities. I think in south east asian style is more interesting because we like to put some other herbs that normally aren’t use in China.

I have made Hainanese Chicken Rice countless time and I really like this recipe and it’s super easy.  If you have chicken soup/stock on hand, it takes only 15-20 minutes. If you have a ricecooker, it’s even easier.

List of the ingredients:

2 Cups of good quality of Rice, I use Jasmine if you have Pandan rice would be better.

2-2.5 Cups of Chicken Stock (I made by myself, I will write for the next recipe and will link it too).

1/2 Tsp of Ginger Powder.

1/2 Tsp of Galangal Powder, if you can’t find it just skip it.

1/2 Tbsp of Chicken Bouillon.

1/2 Tbsp of Garlic Powder.

2 Lemongrass Stalks, cut into 5 cm long and pound with a pestle.

1 Pandan leave, if you can get it skip it.

Salt, to taste (I don’t put any).

P.S. My family and I don’t really consume a lot of sugar or salt. Most of my recipes have very little of salt. I don’t put salt here, neither in my soup nor in my rice. There is a little salt in the bouillon. You can put a little bit of salt, we just don’t need it.

How to cook the rice:

  1. Put your rice in a pot and clean it with water. Rub it with your hands. Make sure you clean the starch away. In Asian cooking, it is very important to wash the rice.
  2. Add in the chicken stock, ginger powder, galangal powder, chicken bouillon, garlic powder and stir well. If you want salt, you should add it in now and stir well too.
  3. Put in the pounded lemongrass stalks and pandan leave.
  4. Turn on stove heat into high.
  5. Cook until it boils and turn into low heat. You need the steam to cook the rice.
  6. I like to cook rice in low heat but in longer time. The rice is evenly cooked and it tastes better. I cook it about 20-25 minutes.
  7. Done! I serve it with the chicken from my chicken soup, some cucumbers and red bell pepper dices. Enjoy 💓

Authentic Indonesian Fried Rice Noodles (Bihun Goreng)

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Preparation : 10-15 Minutes

Making : 20 Minutes

Servings : Serves 3-4 Portions

Episode : – (no video available yet)

Author : Christina Hann Trefzger

It is really cold in Munich and my family and I just crave for comfort food. My husband had requested these delicious rice noodles for a long time and I just had some time to make his dream come true.

These rice noodles, you can serve either cold or warm depending on your mood and desire. Typical Indonesian fried noodles or fried rice is we like to cook them with sweet soy sauce. So you have this combination of sweet, salty, sour and slighty spicy mixed with fresh herbs. Fantastic! Magic in your mouth!

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Ingredients:

1 package of Rice Noodles (serves 3-4 portions), soak in hot water until softened.

2 Eggs

1 Red bell pepper, diced

1/2 Cup of Corn

1 Handfull of String beans, cut into small pieces

1/2 Onion, diced

2 Cloves of Garlic, minced

White sesame seeds, green onions, fried onions, cilantro (for garnishing)

Salt & Pepper, to taste

1-2 Tbsp of Soy sauce

1-1 1/2 Tbsp of Sweet soy sauce, depending how sweet and the quality of the sauce.

Some lemon juice

Oil

Instructions!

  1. Soak the rice noodles in hot water until completely softened, drained and keep them aside.
  2. Beat the eggs, add some salt and pepper. Make a simple omelette and cut in stripes. Keep aside.
  3. In your hot wok, put some oil and add the chopped onion, garlic.
  4. Add the beans, stirfry for 2-3 minutes and then put in the red bell pepper and corn.
  5. Throw in the rice noodles, along with some salt and pepper. Stir well.
  6. Add in the soy sauce and sweet soy sauce. Sweet soy sauce is the key into this yummy flavor. Make sure to get good quality of sweet soy sauce. Keep stirring and try if it is salty or sweet enough. Drizzle some lemon juice.
  7. To serve it, put some of the noodles on your plate. Add some egg stripes, garnish with some cilantro, green onions, fried onions, and white sesame seeds.
  8. Don’t forget to get some Riesling white wine. Heaven! Enjoy 😊

 

Mum’s Authentic Asian Mango Salad

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Preparation : 25 Minutes

Cooking : –

Servings : Serves 2-3 Portions

Episode : 27

Author : Christina Hann Trefzger

Full video recipe is available on YouTube : Asian Mango Salad

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This plate shows how much I love my Mom

and mangos 😝😝😝.

Fresh, sour, sweet, spicy, shrimpy and tangy mango chunks with sprinkles of roasted pistachios. YUMMY 😋! It’s mango season now, make sure to make it and eat this salad with rice or romaine lettuce, you’ll love it!

 

 

It’s mango season right now and I am making a lot of different dishes with mangos. My husband, me and Mack just love love mangos a lot! There’re always mangos in our kitchen.

In these pictures, you’ll see different cut of the mango than in the video. I just made so many times and upload only one video 🙂

For this recipe, you’ll need:

1 Mango (green mango is better).

1 Tbsp of Shrimp Powder, optional.

1 Tbsp of Sugar.

1 Tbsp of Chilli Flakes (you can also use fresh chilli).

2 Tbsp of Fish Sauce.

Juice of half a lemon/lime.

Salt (I don’t really need it, we don’t eat very salty food). Try it before you put salt in your salad.

Some fresh coriander, finely chopped.

For the instructions, please check it out here: Asian Mango Salad

Enjoy!

How to Make Coconut Oil

Preparation: less than 5 Minutes

Cooking: 10-15 Minutes

Serves: Makes about 250-300 gr of Coconut Oil

Episode: 25

Author : Christina Hann Trefzger

Video instructions are here : How to Make Coconut Oil

Hi guys! I just made my own coconut oil. Believe me, it’s very easy and you just need ONE ingredient: coconut milk or coconut cream.

Ingredient:

2 cans of Coconut Milk (each 400 gr)

Enjoy!

Video instructions are here : How to Make Coconut Oil

Asparagus Salad with Bacon

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Full video recipe is here: Asparagus Salad with Bacon

Preparation : 15 Minutes

Making the Salad: 30 Minutes

Servings: Serves 4

Episode: 03

Author : Christina Hann Trefzger

It’s asparagus season in Germany and I am just crazy about it. I love love love asparagus a lot! Either sauteed, fried, stir-fried or in my salads, I just love them everywhere. I consume the green asparagus more than the white ones.

Ingredients:

2 Bundles of Asparagus (500 gr or 17-18 oz)

1 Apple (sweet sour one, diced)

1/2 of a Small Lettuce (cut)

1 Package of Bacon (100 gr or about 3.5 oz)

For the salad dressing:

2 Tbsp Bavarian Sweet Mustard (if you don’t have it, you can substitute it with Dijon mustard added with honey or just use honey mustard)

Juice from one Lemon

Salt and Pepper, to taste

Full instructions are on this video recipe: Asparagus Salad with Bacon

Green Tea Matcha Cake with Mascarpone

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Full video recipe is available on YouTube here: Green Tea Matcha Cake with Mascarpone

Preparation: 10 Minutes

Baking: 45-50 Minutes

Servings: serves 8-10

Episode: 04

Author : Christina Hann Trefzger

I have baked Green Tea Matcha Cakes countless times. I always make them and decorate them in different ways. Sometimes I bake them in loaves and sometimes with whipped cream and fruits. In this recipe, I topped with Mascarpone Cheese and dark chocolate drizzles.

This cake is soft inside and crispy outside. I just love it!

Ingredients:

Dry ingredients:

2 Cups of All-purpose Flour (ca. 250 grams)

1 Pack of Vanilla Sugar (ca. 10 grams)

A pinch of Salt

2 Tsp of Baking Powder

1 Tsp of Baking Soda

5 Tbsp of Green Tea Matcha

Non-dry Ingredients:

2 Cups of Sugar (ca. 400 grams)

5 Eggs, medium size

1 Cup of Butter / 2 sticks (ca. 250 gr), melted

1 Cup of Buttermilk (ca. 240 ml)

100 gr of White Chocolate, melted

Mascarpone Cream:

200 gr of Cream, whipped (ca. 7 oz)

20 gr of Vanilla Sugar (1 1/3 tbsp)

500 gr of Mascarpone Cheese (ca. 17oz)

Decoration:

Melted dark chocolate (optional). You can also decorate your cake with some fruits such as berries, kiwis or passion fruits on it 🙂

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All instructions are here: Green Tea Matcha Cake with Mascarpone

Hoisin Turkey Puff Pastry in Green Sauce

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Full video recipe is here: Hoisin Turkey Puff Pastry in Green Sauce

Preparation: 10-15 Minutes

Cooking: 90 Minutes

Servings: Serves 6

Episode: 06

Author : Christina Hann Trefzger

Yeah, you got me! I was trying to impress my husband on our Valentine’s Day. And it was worth it. We both loved our dinner a LOT! And we will make it again and again 🙂

This turkey breast marinated with Chinese Hoisin sauce and sauteed vegetables wrapped in puff pastry was just excellent. Dip the pastry in the green (peas) sauce. Yum!

Ingredients:

400 gr (14 oz) of Turkey Breast (cut in bite size).

4 Tbsp of Hoisin Sauce (I used Lee Kum Kee brand).

A thumb size of Ginger (grated).

2 Sheets of Puff Pastry.

Sauteed vegetables:

1 Carrot (diced).

1/2 Red Bell Pepper (diced).

2 Stalks of Celery (diced).

1 Clove of Garlic (chopped).

Salt, Pepper and Vegetable Broth to taste

For egg wash:

2 Egg Yolks.

100 gr (3.5 oz) of White Sesame Seeds.

For the sauce:

200 gr (7 oz) of Peas.

1/2 Onion (minced).

250 ml (8.5 fl oz) of Heavy Cream.

Salt and Pepper to taste.

Full video instructions are here: Hoisin Turkey Puff Pastry in Green Sauce

 

Mango Avocado Salad

Full video recipe is here: Mango Avocado Salad

Preparation : 10-15 Minutes

Making the salad: 10 Minutes

Servings: serves 2-3

Episode: 05

Author : Christina Hann Trefzger

 

This salad is literary a combination of two of my favorite fruits; mangos and avocados. The sweet-sour mango combines with creamy avocado is a perfect starter before your meal.  I made this on Valentine’s Day this year and we just loved it so much!

It’s very easy to make, takes only 10 minutes and you will have this perfect delicious salad in front of you! The most important thing is you don’t need a lot of ingredients.

Ingredients:

1 Mango (ripe but not soft), peeled and dice.

1 Avocado, cut and diced.

For the dressing:

1 Tsp of Dijon Mustard.

1 1/2 Tsp of Bavarian Sweet Mustard (you can also use honey mustard if you can’t find Bavarian sweet mustard).

1 Tsp of Honey.

Juice of 1 lemon (If you don’t like it too sour, start it with juice of half a lemon).

Salt and Pepper, to taste.

Chili Flakes, to taste.

Basil (for decoration).

All instructions are here: Mango Avocado Salad

P.S. Still can’t upload any pics, wordpress is kinda annoying 😥

Rice Wine Chicken Barbecue

Preparation : 15 Minutes
Cooking : 50 Minutes
Servings : Serves 2
Episode : 08

Author : Christina Hann Trefzger

The video recipe is here: Rice Wine Chicken Barbecue

We got a bottle of great rice wine from our good friend in Taipei, Taiwan years ago. And it had been sitting in my kitchen for years, so I decided to make something yummy with it. If you have good rice wine, it will give you this great taste in your food. It is really good with meat like pork and chicken or even fish.

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I wanted something delicious but easy, so I just roasted my chicken in the oven for about 40 minutes with extra 10 minutes for the crispy skin. The reason why I kept the skin on; the skin protected the meat from drying out. It took only 10-15 minutes to prepare it and after 50 minutes, you’d have this delicious, healthy and low-carbs meal.

It is perfect for people who have gluten problem. You just have to get the gluten-free soy sauce. And for the sweet soy sauce, if you can’t find one, just add some honey in it.

Preparation : 15 Minutes
Cooking : 50 Minutes
Servings : Serves 2
Episode : 08

Author : Christina Hann Trefzger

For vegetarian or vegan eaters, you can substitute the chicken breasts with tofu (please not Japanese soft tofu).
If you don’t have rice wine, skip it. Please don’t substitute it with white wine, it won’t taste the same.
Shao Xing wine is NOT rice wine.

Ingredients:
500 gr of chicken breasts (17 oz)
2 tbsp of sweet soy sauce (if you don’t have it, just add some honey, but put 2 more tbsp of soy sauce)
4-5 tbsp of soy sauce
2 tbsp of rice wine
5 tbsp of olive oil (put more if you use tofu)
Garlic powder and white pepper, to taste
Salt, to taste (for the vegetables)
Some greens (any kind you want)
Parsley, chopped (optional)

The video recipe is here: Rice Wine Chicken Barbecue

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 🙂

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