Just before Sebastian Gibrand and the swedish team took of for the Bocuse d’Or final in Lyon I was lucky to be invited to taste the Swedish dishes.
The food was magical! And it looked fantastic!
I’m so happy for them that they got a silver! Congratulations! ⭐️⭐️⭐️
So here I give you a photo bonanza from their last practise in Sweden before taking off to Lyon.
What a gang!!!
So it is now the year of the pig. We celebrate the Chinese New Year every year with a nice dinner at our house.
I am not chinese, but my daughter is. And I lived there for nearly 7 years. So that’s why;)
This year I made 6 different dishes, and it took me a day to prepare. Chinese food is all about cutting it all into little pieces and mixing it with ginger, Chili and garlic. And other little things;)
I will add lot’s of recipes at the blog.
So what should you drink with the food?
This year I had the best paired wine with the food ever. Two different kinds of Stoneleigh from New Zealand.
I actually preferred the Chardonnay with the food. It was a perfect match! But my husband liked the other one better. I will stock up with the Stoneleigh Latitude Chardonnay because it’s the best wine I ever had with the Chinese food. And I have 16 years of experience of chinese food and wine;)
The food I make is just a little bit spicy, the Shanghai style of cooking. I did make a Sichuan dish too, and I still loved the Chardonnay with it. The wine is very rich and well just buy it, trust me!
The Wild Valley Sauvignon Blanc was a good one too, but more on the sweet side. I had this one with fish the other night and it was perfect!
So just stay updated on my blog, and I will give you all those recipes to go with the wine!
Enjoy!!
Gong Xi Fa Cai🎋
This is a very tasty Chinese dish that my chinese ayi taught me a long time ago back in Shanghai.
And I always cook it for our Chinese New Years celebrations.
You need the following:
4 chicken filets, cut into small pieces
4 table spoons cornstarch
8 Star anise
2 egg whites
Soy sauce
Salt
1, You mix the egg whites with the cornstarch and anise.
2, And then you add the chicken to it.
3, Wait for some minutes, then put it into the wook and cover with water.
4,Let it simmer for some minutes.
5, Then wash it in a drainer.
6, Next, add oil to the wook and fry it all for 2 minutes.
7,Add some water, and 5-6 tablespoons of soy sauce.
And some salt, not to much!
And a spoon if sugar!
Let it simmer for around 5 minutes.
Done!
Serve with some noodles, or just eat it as it is.
This is such an easy recipe, and jet it tastes so good!
INGRIDIENTS;
500 gram lean sirloin steak, thinly sliced
2-300 grams broccoli florets, and one sliced carrot
4 tbsp of Lee Kum Kee Premium Oyster Sauce
2 tbsp Cooking oil
Follow these steps;
1, Marinate the sirloin steak in 2 tbsp of Oyster Sauce
2, Blanch the broccoli and carrot for 2 minutes, and then drain it. (Blanch, boil 2 minutes and then rinse with cold water quickly and then drain it)
3, Stir fry the beef for 2 minutes
4, Add the vegetables and 2 tbsp of Oyster Sauce and let it cook for 2 minutes.
5, Serve with rice or noodles.
My kids prefer home made dumplings, or Jiaozi as they say in China. I have to make them a few times every month. And I always have one of the kids to help me with them. Because it takes some time to make them..
Favourite filling; minced chicken, cabbage, spring onion, garlic, fresh ginger.
The sauce is mega important!! I like to mix Japanese soy sauce, a touch of rice wine and freshly squeezed ginger. All mixed together. Yum!!
I buy the dumpling (jiaozi) wrappers in a local Asian store. I normally buy the gyoza skins.
About 50 dumpling/gyoza wrappers
INGREDIENTS
500 grams of minced chicken
2-3 spring onion, finely chopped
A hand full of finely chopped cabbage
Squeeze in some ginger (if you like ginger)
1 piece finely sliced garlic
1 table spoon rice wine
1 table spoon soy sauce
A touch of sesame sauce
Mix it all together
Prepare a table with the bowl of minced chicken
A glas of water
A wooden board to put the finished dumpling at. It should be a bit damp so they don’t get stuck.
A table spoon.
And then you put a table spoon full of the mix in the middle of the wrapper.
And then you dip your finger in a glass of water, and dampen the outer wrapper ring before you fold it together. Press the ends of the wrapper seal it to close. The water makes it easier.
Make little pleats all around the dumpling.
Cook them in a wok or a frying pan. You need a lid.
Add oil in the pan, add some dumplings. Fry more a short while.
Add water to the pan til the bottom is full, put the lid on. When the water is gone, then you let them fry on one or two sides (If you like them fried)
Enjoy!!!
This is really nice to do with a group of friends. And you can freeze the ones you dont use!!
It’s situated at Södermalm in Stockholm. The place looks very Asian with a lot of furniture from India, buddhas etc.. It’s has a very relaxed vibe, and is normally packed in the weekends.
They have salads, sandwiches and good cakes! I really like their carrot cake! A nice touch is that they ask you to not use your computer, and everyone is speaking with their company at the cafe! Just like it should be!
Adress;
Katarina Bangata 21, Stockholm
