Eigroj Recipe Book

Potato w/ Leek Soup

2012-04-24T03:36:00.000-07:00

INGREDIENTS:

500 grams potatoes peeled and chopped into big cubes

3 pieces of leek washed and cleaned, leaves and roots removed. Sliced it thinly.

1 litre water

2 pieces bullion

30 grams of butter

Salt & Pepper to taste

1/2 litre whipping cream

PROCEDURE:

Melt the butter, add in sliced leek, stir it until it turns translucent, then add in potatoes, bullion and water. Seasoned with salt and pepper. Let it cook for 30-45 minutes. Once it's cooked blend it with the blending machine. After that add the whipping cream and let it simmer for 10 minutes and serve.

Serves with bacon, garlic bread and chives.

Vanilla Pudding

2012-03-22T09:27:00.001-07:00

INGREDIENTS:

800 ml milk

2 dl milk

100 grams sugar

1 pack vanilla pudding mix

PROCEDURE:

Mix together pudding and sugar then set aside. Cook 800ml milk, stir until it boils. Add 2dl milk over pudding and sugar mixture then add the mixture to the cooked milk. Stir until it thickens. Place it in a bowl and let it cool down. Once it cool down place it in the fridge.

Koteletter i Fad

2012-03-09T12:29:00.000-08:00

INGREDIENTS:

500 grams potatoes, sliced

300 grams minced pork

150 grams green peas

Half to quarter a liter of water

2 pork cubes

Salt and pepper to taste

PROCEDURE:

In a baking pan, put together all the ingredients, sliced potatoes, minced pork, green peas, and 2 pork cubes then add water over, seasoned with salt and pepper. Put it in the oven for 1 hour on 200 degrees.

Serves 4-5 people

Karbonader med Frikasse

2012-01-04T14:17:00.002-08:00

INGREDIENTS

Karbonader:
500 grams pork meat
Salt & Pepper
1 Egg,beaten
Bread Crumbs

Frikasse or White Sauce :

20 grams butter
3-4 tbsp flour
1/2 -1 litter milk
2 pork cubes
Salt & Pepper
1-2 carrots, fresh or frozen (if fresh cut into small cubes)
1 cup frozen peas
1 bunch parsley (optional)

PROCEDURES

How to make the Karbonader:

1. Cut the ground pork into 4 or 6 parts depending on how big you like your karbonader. Using your hand form the cut pork into like a burger patty shape, use a knife to flatten it. Season both sides with salt and pepper then roll it over a beaten eggs and after to a bread crumbs and set aside until all are done.

2. Bring the skillet to heat on medium fire, add butter and cooking oil. Place the formed karbonader and starts frying, 7 minutes on each side or until it turns golden brown.
Place the cooked karbonader in a serving plate and set aside.

How to make the Frikasse or White Sauce:

1. With a sauce pan, melt the 20 grams butter on medium fire, once melted add tbsp by tbsp the flour, stir it continuously until it comes together. Then slowly add the milk but never stop stirring until you reached the the desired thickness you like for the white sauce. Add 2 pork cubes, carrots and peas then season with salt and pepper. Continue stirring on a low fire until it boils again. Add freshly cut parsely a minute before serving.

Serves with boiled potatoes
Serves 4-6 people

Nettegut

2012-01-04T13:50:00.001-08:00

INGREDIENTS

150 grams flour

150 grams butter

100 grams white sugar

60 grams grated coconut powder

1 egg york

30 grams kakao

1 tbsp. vanilla sugar

Sprinkles (Optional)

PROCEDURES

1. In a large mixing bowl add all the ingredients, starts with the dry one and then the butter. Using your hand mix it well until it forms into a dough like and then lastly add the egg york and mix it again.

2. On a clean surface, roll the dough and cut into pieces and then flatten it using a fork. Add the sprinkles on top (optional).

3. Place it in the baking pan and bake for 9 minutes on 220 degrees celcius.

Makes: 24 pieces of nettegut

Chicken Arrozcaldo

2011-12-15T12:57:00.001-08:00

INGREDIENTS

500 grams chicken breast, cut into pieces
1 cup uncooked rice
1 onions, chopped
4 cloves garlic, minced
2 roots ginger, sliced thinly
Salt & Pepper to taste
1 chicken cubes
Butter or cooking oil

Garnishing:
1-3 pieces hard boiled eggs, sliced horizontally
chives
fried garlic or onions

PROCEDURES

In a casserole, saute garlic, onion, and ginger in an oil or butter. Add the chicken and stir fry until it turns into light brown, and then add the rice and chicken cubes. Add enough water and brings it to boil. Continue cooking, stir it occasionally, until chicken becomes tender and rice is done (add hot water if necessary). Season with salt and pepper according to taste.

Serves hot in a bowl.
Garnish on top with fried garlic or onions,chives and eggs.

Serves 3-4 People

Frikadeller med Parsley Sauce

2011-12-14T13:19:00.001-08:00

INGREDIENTS

Frikadeller:

500 grams pork meat (minced)
1 pack frikadeller mix
1 egg
1 chopped onion (optional)
2 deciliter milk

Parsley Sauce:

Fresh parsley finely chopped
20 grams butter
3-4 tablespoon flour
1/2 - 1 liter fresh milk
Salt

PROCEDURE

How to make the Frikadeller:

1. In mixing bowl, put together the pork meat, frikadeller mix and 2 deciliter milk. Mix it well with a spatula or with a mixing machine if you have any. With a spoon take some of the mixture and start forming into round flat shape, continue, until all are done.
2. Bring the skillet to heat on medium fire, add butter and cooking oil. Place the formed frikadeller and starts frying, 7 minutes on each side or until it turns golden brown.

How to make the Parsley Sauce:

1. With a sauce pan, melt the 20 grams butter on medium fire, once melted add tbsp by tbsp the flour, stir it continuously until it comes together. Then slowly add the milk but never stops stirring until you reached the the desired thickness you like for the white sauce. Add fresh parsley a minute before serving.

Serves with: Boiled Potatoes, Sweet Corn & Green Peas
Serves 5-6 people

Garlic Shrimp

2011-12-13T14:51:00.000-08:00

INGREDIENTS

700 grams shrimp
2 cloves of garlic minced
1 shrimp cubes
20 grams butter
Salt & pepper

PROCEDURES

1. Melt the butter.Saute garlic and shrimp cubes. Once the cubes melted and the garlic turns brownish add in the shrimp and cooked for 10 minutes or until the shrimp turns reddish color.

Serves with rice.
Serves 4-6 people

SUSHI (Maki & Nigiri Sushi)

2011-12-13T14:50:00.000-08:00

INGREDIENTS

3 cups sushi rice or follow the measurement provided at the back of the sushi rice pack
3 cups water
1/2 cup rice vinegar
1/2 cup sugar
1 teaspoon of salt
Nori sheets
Fresh Fish/Seafoods (Such as Salmon, Tuna, Shrimp)
Crab meat ( sliced lengthwise)
Avocado (sliced lengthwise)
Cucumber (sliced lengthwise)
Mayonnaise

Serves With:
Wasabi (Japanese horseradish mustard)
Gari ( Picked thinly sliced ginger)
Soy Sauce

Other Things Needed:
Makisu (Bamboo rolling mat)
Cutting board
Sharp Knife
Spatula
Bowl

PROCEDURES

How make the Rice:

1. Cook sushi rice according to pack procedure.
2. Mix together the rice vinegar, sugar and salt in a bowl, stir until the sugar dissolves.
3. Add the vinegar mixtures into the rice and mixed thoroughly. And let it cool down.

How to make Maki Sushi (California Roll/Traditional Roll)

1. Lay the nori sheet on top of the rolling mat on a flat surface. Spread the sushi rice evenly over the sheet leaving 1 inch of one side uncovered with rice. Sprinkle sesame seeds.
2. Invert the nori sheet, having the clean surface on top this time. Place 1 or 2 sliced of crab meat, 1-2 sliced of avocado, 1 or 2 sliced of cucumber horizontally next to each other. Then drizzled with mayonnaise on top.
3. Slowly roll the mat over, tucking the end of the nori to start a roll. Continue rolling with medium pressure.
4. Remove the roll from the mat and cut into 6-8 pieces.
5. Do the same procedures for traditional roll except don't invert it.

Serves with soy sauce, wasabi and gari

How to make Nigiri Sushi

1. Sliced the fish into bite size pieces.
2. Lay the sliced fish in a plate and spread the wasabi in the middle of the fish.
3. With a moisten hands , take 2 tbsp. sushi rice formed it into oblong shape and the add the sliced fish or shrimp on top.Pressing the fish or shrimp firmly so it will come together.

Serves with soy sauce and gari

Chicken Adobo (Quick Way)

2011-12-13T10:10:00.000-08:00

INGREDIENTS

500 grams chicken (drumstick/thigh)
1 deciliter soy sauce
1 deciliter oil
1/2 deciliter lemon juice
2 deciliter water
4 Bay leaves
2 Onions sliced
5 pieces garlic minced
1 ginger sliced thinly
2 tbsp sugar

PROCEDURES

1. Put together the chicken, 1 deciliter soy sauce, 1 deciliter oil, 1/2 deciliter lemon juice, 1 deciliter water, bay leaves, garlic, onions, ginger and sugar in a pan. Mix them well and bring to boil for 10 minutes. Add the remaining 1 deciliter of water and boil for 5 minutes or until the chicken is done.

Serves with rice and stir fry vegetables
Serves: 5-6 people

Boller i Karry (Meatballs w/ Curry Sauce)

2011-12-13T09:28:00.000-08:00

INGREDIENTS

Meat Balls:
500 grams pork meat
1- 2 onions
1 egg
4-5 tbsp flour

Curry:
2 tbsp Madras Curry
3 tbsp flour
20 grams butter
salt

PROCEDURES

1. Chop the onions finely using food processor.
2. In a mixing bowl, add the meat, eggs, flour, onions and mixed them well with your hand or with a mixing machine. Once done, cover and set aside.
3. Boil 3 litters of water in a casserole. Once it's boiling, starts forming medium size meat balls and add into the boiling water, continue until all the meat are done. Then let it boils for 20 to 25 minutes.
Once the meat is cooked removed the meat balls and put it in a separate container. Strain and save the broth or boiled water in a different bowl, you will use it in making the curry sauce.
4. To make the sauce: Using a cleaned casserole, melt the butter in medium fire, once melted add tbsp by tbsp the flour and madras curry mixtures, stir it continuously until it comes together. Then slowly add the broth or boiled water but never stop stirring until you reached the the desired thickness you like for the curry sauce.
5. Slowly add the meat balls and gently stir it to avoid the meat balls from breaking. Add 1 teaspoon of salt or as desired.

Serves with Rice
Serves 5-7 People

Eigroj-Chopsuey

2011-12-13T07:59:00.000-08:00

INGREDIENTS

1/4 kilo pork, sliced into small pieces
1/4 kilo chicken, sliced to small pieces
1/4 kilo cauliflower, broken to bite size
1/4 kilo string beans
1/4 kilo cabbage, cut into square
5 cloves garlic, diced
2 onions, diced
1 carrot, sliced
1 piece red bell pepper, cut in strips
1 piece green bell pepper. cut in strips
2 tablespoons of cornstarch, dissolved in 1/4 cup of water
2 cups chicken stock (broth) or Chicken cubes
3 tablespoons of sesame oil (Optional)
3 tablespoons oyster sauce
4 tablespoons of cooking oil or vegetable oil
Salt & pepper to taste

PROCEDURES

1. In a wok, saute garlic & onions then add in the pork and chicken. Add 1 deciliter of stock or chicken cubes dissolved in 1 deciliter water, add a pinch of salt and pepper then simmer for 10 minutes or until pork and chicken are cooked.
2. Add in the vegetables, a deciliter more of chicken stock and oyster sauce, then cook for 5minutes.After 5 min. add the dissolved cornstarch and simmer for 5 minutes more.

Serves with Rice
Servings:4-6 people

Eigroj Roasted Chicken w/ Herbs

2011-12-13T06:47:00.000-08:00

INGREDIENTS

1 Whole Chicken
1 Piece Lemon
Rock Salt
Black Pepper
Garlic Powder (Optional)
4 Pieces of Garlic
2 Pieces of Onions
4 Bay Leaves
4 Pieces Lemon Grass
1 tsp Fresh/Dried Herbs (Rosemary,Thyme,Oregano Basil)
2 tbsp Olive Oil
2 tbsp Liquid Honey
4 Pieces Potato
4 Pieces Carrots

PROCEDURES:

1. Preheat the oven and the roasting pan to 200 Degree Celsius. Wash the chicken thoroughly and pat dry. Using your hand try to separate the chicken skin and its meat.
2. Mix together all the liquid ingredients in a bowl then add the herbs and the squeezed lemon juice and stir.
3. Drizzle the liquid and herbs mixture in between the chicken skin and the chicken meat, making sure it is evenly distributed.
4. Rub salt and pepper inside the chicken cavity and then stuff it with lemon grass, bay leaves, chopped onions and garlic.
5. Tuck in the wings and the truss with kitchen strings or tuck in the opening with a toothpick if you don't have strings.
6. Rub salt and pepper on the outer part of the chicken.
7. Place the chicken in the hot roasting pan, add the big chunks of carrots and potatoes on the side encircling the chicken.
8. Put the chicken inside the oven and cook it for 1 hour or until the juices runs clear. After 30 minutes try to turn the chicken on the other side.

Serves with Rice or Potato
Serves 4-6 people