Recipes by Johan Declerck
Belgium Chef
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Noodles with pork in red curry brothNoodles with pork in red curry brothNoodles with pork in red curry brothThis curry noodle soup is a specialty of the laotian northern region of luangNamtha and is similar to a dish of the same name from northern Thailand. It iswidely believed, however, that Kao Soi originated in Myanmar. This versioncombines coconut milk with a light… |
1 vote
659 views
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chicken & couscous soupchicken & couscous soupchicken & couscous soupserves 4Couscous is brilliant in soup as it cooks quickly and adds a lovely hearty texture to make your soup more of a meal-in-a-bowl.If you have access to kale or other greens they may be substituted for the baby spinach for a more rustic soup.Bring the stock to the boil in a large… |
0 votes
491 views
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Pickled vegetablesPickled vegetablesrau chay chuaPickled vegetablesPickled vegetables are an integral part of the Southeast Asian diet, consideredessential accompaniments to meals. Believed to aid digestion of rich, fatty or oilbaseddishes, pickled vegetables are appropriately served with curries, “cutting” the fatwhile “lifting”and cleansing the… |
1 vote
648 views
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Pan fried SeabassPan fried SeabassPan fried SeabassI’ve learned that the simpler you prepare most fish, the better. I like topan-fry sea bass fillets for a quick supper at home with my wife afterthe boys have gone to bed. The fish goes well with lots of things—a mixed leaf or endive salad, pasta or rice, or new potatoes tossedwith chopped fresh mint… |
1 vote
388 views
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Thai noodle stir-fryThai noodle stir-fryThai noodle stir-fryA fragrant and colorful stir-fry with the flavors of Thailand.or until lightly browned. Transfer to a plate. Reduce the heat to medium and add the remaining 1 tbsp oil. Add the onion and stir-fry for 2 minutes. Add the mushrooms, bell pepper, lemongrass, ginger, and chili, and stir-fry about 2… |
1 vote
280 views
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Tom yum goongHummus with cinnamon lambServes 6discard any husks or pieces of stalk.Crush the garlic, dried chilies, and allspice, again using a pestle and mortar,and mix with the other spices in a bowl. Add the olive oil.Pat the inside of the sardines dry with paper towels, then rub some ofthe spice marinade over the inside and outside of each… |
1 vote
820 views
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fideuaHummus with cinnamon lambServes 6discard any husks or pieces of stalk.Crush the garlic, dried chilies, and allspice, again using a pestle and mortar,and mix with the other spices in a bowl. Add the olive oil.Pat the inside of the sardines dry with paper towels, then rub some ofthe spice marinade over the inside and outside of each… |
1 vote
1113 views
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harissaharissaharissaI normally don’t worry about preserving jars or anything for this. Itkeeps easily for a few weeks in the fridge.Chillies can vary enormously in their intensity which makes cookingwith them a big moving target. I tend to use less chillies and keep theseeds in because it’s quicker and I like the heat. Feel free to deseedif… |
1 vote
343 views
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Mushroom Soup (Hubova Polievka)Mushroom Soup (Hubova Polievka)Soak dry mushrooms in small bowl for 1/2 hour in warm water, making sure all are covered. Drain and save water. Chop mushrooms on board (not too small in size). Put sauerkraut in large pot with 1/2 gallon water and add all ingredients (EXCEPT flour, butter and onion - these are to make what is called "za… |
1 vote
257 views
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Amok chouk, Steamed snails in curry custardAmok chouk, Steamed snails in curry custardAmok chouk ,Steamed snails in curry custardAmok is a curried coconut custard that is generally steamed in a small containerhand-formed from a section of banana leaf. a specialty of malaysia, hybridversions appear in both Thai and cambodian cooking. While freshwater fish suchas catfish is used… |
1 vote
494 views
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