Quick Cucumber Kimchi

Cucumber kimchi, is a Korean side dish made by fermenting cucumbers with a spicy seasoning mixture. You can let them ferment for a few days to develop their characteristic tangy and spicy flavor. Cucumber kimchi is a refreshing and crunchy side dish that pairs well with rice and other Korean dishes.

Ingredients:

- 250g cucumbers

- 1 teaspoon salt

- 2-3 cloves garlic, finely chopped

- 2 scallions, white and light green parts only, finely chopped

- 10g fresh ginger, peeled and finely chopped

- 15ml rice vinegar

- 10g Korean chili powder

- 10g sugar

- 10ml fish sauce

Instructions:

1. Prepare Cucumbers:

   - Cut the cucumbers in half lengthwise and then crosswise into half moons.

   - Place the cucumber slices in a medium bowl and mix thoroughly with salt.

   - Let the cucumbers stand at room temperature for about 30 minutes to allow the salt to draw out excess moisture.

2. In a separate bowl, combine the finely chopped garlic, scallions, ginger, rice vinegar, Korean chili powder, sugar, and fish sauce. Mix well to combine all the ingredients.

3. After 30 minutes, drain the cucumbers using a colander or sieve, discarding the liquid.

4. Add the drained cucumbers to the prepared vinegar mixture in the bowl.

5. Stir the cucumbers into the vinegar mixture until they are evenly coated with the flavorful dressing.

6. Cover the bowl with plastic wrap or a lid and refrigerate the cucumber salad for 12 to 24 hours before serving. This allows the flavors to meld together and the cucumbers to absorb the marinade.

7. Once chilled and marinated, serve the spicy Korean cucumber salad as a refreshing side dish or appetizer.

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Exploring Traditional Easter Day Foods in Poland: A Culinary Journey

As Easter approaches, Poland comes alive with the vibrant colors, joyous celebrations, and of course, a delectable array of traditional foods that hold significance beyond mere culinary delight. From hearty meats to sweet treats, Easter in Poland is a time for families to gather around the table and partake in age-old customs that have been passed down through generations. Join us on a journey through some of Poland's most popular Easter day foods, each infused with history, culture, and a dash of culinary magic.

Żurek (Sour Rye Soup)

No Polish Easter feast would be complete without a steaming bowl of żurek. This hearty soup, made from fermented rye flour, is often enriched with chunks of sausage, potatoes, and hard-boiled eggs. Its tangy flavor profile is a perfect appetizer to awaken the taste buds before the main course.

Biała Kiełbasa (White Sausage)

Easter Sunday in Poland sees tables adorned with platters of biała kiełbasa, or white sausage. Made from finely ground pork, seasoned with garlic, marjoram, and pepper, and then smoked to perfection, this delicacy is traditionally served alongside horseradish sauce and mustard.

Babka Wielkanocna (Easter Babka)

No Easter table in Poland is complete without a slice of babka wielkanocna, a rich and decadent yeast cake. Laden with raisins, almonds, and a hint of citrus zest, this sweet indulgence is often shaped into a festive ring or loaf, symbolizing the circular nature of life and rebirth.

Mazurek (Easter Pastry)

Mazurek, a traditional Polish pastry, is as much a feast for the eyes as it is for the taste buds. This intricately decorated dessert features a buttery shortcrust base topped with layers of jam, nuts, dried fruits, and often adorned with ornate icing or chocolate drizzle.

Jajka Faszerowane (Stuffed Eggs)

Eggs, a symbol of new life and fertility, take on a delicious form in Poland with jajka faszerowane, or stuffed eggs. Hard-boiled eggs are halved and filled with a creamy mixture of yolks, mayonnaise, mustard, and herbs, creating bite-sized bursts of flavor.

Sernik (Cheesecake)

Sernik graces Polish Easter tables with its creamy, luscious presence. Made from creamy cheese, eggs, sugar, and a touch of vanilla, this baked cheesecake is often garnished with fresh fruit or a dusting of powdered sugar, adding a sweet finale to the festive meal.

Pascha

Pascha is a rich and creamy dessert resembling a cheesecake but with a unique twist. It's made from farmer's cheese (twaróg), butter, eggs, sugar, dried fruits, and often flavored with vanilla or citrus zest. Pascha is typically molded into a pyramid shape and decorated with religious symbols or intricate patterns.

Placek z Makiem (Poppy Seed Cake)

This traditional Polish cake features layers of tender dough filled with a sweet poppy seed mixture. Poppy seeds symbolize prosperity and are often consumed during Easter festivities. Placek z makiem is often enjoyed with a sprinkle of powdered sugar or a dollop of whipped cream.

Sałatka Jarzynowa (Polish Vegetable Salad)

Easter wouldn't be complete without a refreshing salad to balance out the richness of other dishes. Sałatka jarzynowa is a staple at Polish Easter tables, featuring a medley of boiled vegetables such as potatoes, carrots, peas, and sometimes pickles, all bound together with mayonnaise and garnished with hard-boiled eggs.

Chłodnik (Cold Beet Soup)

As Easter often falls in the spring season, lighter fare like chłodnik makes an appearance on Polish tables. This vibrant pink soup is made from grated beets, cucumber, radishes, and sour cream or buttermilk, creating a refreshing and tangy dish perfect for warmer weather.

Biały Barszcz (White Borscht)

Biały Barszcz is a traditional Polish soup served during Easter, known for its creamy texture and tangy flavor. Unlike its red counterpart, white borscht is made with sourdough starter, soured cream, and sometimes a bit of horseradish for added zest. 

Smoky Meats

Smoked meats play a significant role in Polish Easter feasts, adding depth of flavor and richness to the meal. Various smoked meats such as kiełbasa (sausage), ham, and bacon are commonly enjoyed during this time. 

Pasztet (Pate)

Pasztet, or pate, is a savory spread made from finely ground meat, typically pork or chicken liver, mixed with onions, garlic, spices, and sometimes eggs or cream. It's then baked to a smooth, spreadable consistency and served cold or at room temperature. 

Chrzan (Horseradish)

Chrzan, or horseradish, is a pungent root vegetable commonly used as a condiment in Polish cuisine. Its sharp and spicy flavor adds a distinctive kick to dishes, making it a popular choice for Easter meals. 

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Discovering the Sweet Delights of Mazurek and Pascha: Iconic Easter Treats from Poland

As Easter approaches, it brings with it a feast for the senses, not only in the vibrant colors of spring but also in the tantalizing aromas and flavors of traditional Easter treats. Among the array of delights cherished during this festive season, Mazurek and Pascha stand out as iconic desserts deeply rooted in Eastern European culinary heritage. From intricate decorations to symbolic ingredients, Mazurek and Pascha offer a taste of tradition and a glimpse into the heartwarming customs that make Easter celebrations truly special.

Pascha

Pascha, also known as Paska, is a traditional Easter dessert enjoyed in Poland, as well as in many other Eastern European countries. 

Pascha is a rich and creamy concoction made primarily from farmer's cheese (twaróg), eggs, sugar, butter, and sometimes heavy cream. The ingredients are mixed together and then molded into a pyramid or cone shape, traditionally using a special wooden mold lined with cheesecloth. The mixture is then refrigerated for several hours or overnight to allow it to set and develop its characteristic texture.

Before serving, Pascha is often adorned with decorative motifs or symbols such as crosses, flowers, or Easter greetings, made from candied fruits, nuts, or icing. It's typically enjoyed cold and served in slices, either plain or accompanied by fresh fruit, preserves, or a drizzle of honey.

The history of Pascha is deeply rooted in Eastern European culture and tradition, particularly within the context of Orthodox Christianity. The origins of Pascha can be traced back to ancient times, with its roots intertwined with both religious and cultural practices.

The Pascha holds deep cultural and religious significance in Poland, symbolizing the joy and abundance of Easter. 

Pascha holds immense religious significance as it's closely associated with the celebration of Easter, the most important feast in the Christian calendar. Easter commemorates the resurrection of Jesus Christ, a central event in Christian theology. Pascha serves as a symbolic representation of this resurrection, embodying themes of renewal, rebirth, and the promise of eternal life.

The ingredients used to make Pascha hold symbolic significance. Farmer's cheese (twaróg) is a key component, symbolizing purity and abundance. Eggs represent new life and fertility, while butter and sugar add richness and sweetness to the dessert. These ingredients come together to create a delicious and symbolic treat enjoyed by families and communities during the Easter season.

Mazurek

Mazurek is another iconic Easter dessert in Poland, celebrated for its rich history and delightful flavors.

Mazurek traces its origins back to the Middle Ages when it was initially enjoyed as a simple flatbread made from unleavened dough. Over time, it evolved into the elaborate pastry that is beloved today, with various regional variations and ornate decorations.

Mazurek holds a special place in Polish culture, particularly during Easter, where it's considered one of the quintessential holiday desserts. Its name is derived from the Mazovia region of Poland, where it's believed to have originated. 

Mazurek is rich in symbolism, with its decorative toppings often reflecting Easter motifs such as crosses, lambs, flowers, and Easter greetings. These ornate designs not only add visual appeal but also carry deeper meanings related to faith, rebirth, and the joy of Easter.

Mazurek comes in various flavors and textures, catering to a wide range of tastes. Common variations include nut-filled mazurek with almonds or walnuts, fruit-filled mazurek with jams or dried fruits, and chocolate mazurek topped with rich ganache or icing. Each variation offers a unique sensory experience, making Mazurek a versatile and beloved dessert.

Different regions of Poland may have their own unique take on Mazurek, incorporating local ingredients and culinary traditions. For example, in Krakow, Mazurek might be filled with a layer of sweetened poppy seed mixture, while in Warsaw, it might feature a rich almond filling topped with a lattice crust.

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Spicy Thai Basil Pork Stir-Fry

 

Spicy Thai Basil Pork Stir-Fry is a classic Thai dish known for its bold flavors and aromatic ingredients. It features tender pork stir-fried with fresh Thai basil, garlic, chili peppers, and a savory sauce.

Thinly sliced pork is quickly cooked in a hot wok with garlic, chili peppers, and a savory sauce made from ingredients like soy sauce, oyster sauce, and fish sauce. The dish gets its distinctive flavor from the fragrant Thai basil leaves, which are added towards the end of cooking to infuse the dish with their peppery and slightly sweet aroma. 

Thai Basil Pork Stir-Fry is typically served hot over steamed rice, making it a satisfying and flavorful meal. It's a popular street food dish in Thailand and is also commonly found in Thai restaurants worldwide.

Ingredients:

- 400g pork mince

- 10ml oil (vegetable or peanut oil)

- 6 cloves of garlic, chopped

- 3-4 chillies, chopped (adjust according to your spice preference)

- 15g brown sugar

- 15ml dark soy sauce

- 20ml fish sauce

- 20ml oyster sauce

- Handful of Thai basil leaves

Instructions:

1. Prepare Ingredients:

   - Chop the garlic cloves and chillies.

   - Measure out the brown sugar, dark soy sauce, fish sauce, and oyster sauce.

   - Rinse the Thai basil leaves and set aside.

2. Stir-Fry:

   - Heat the oil in a wok or large skillet over medium-high heat.

   - Add the chopped garlic and chillies to the hot oil and stir-fry for about 30 seconds to release their flavors.

3. Cook Pork:

   - Add the pork mince to the wok and stir-fry, breaking up any clumps, until the pork is cooked through and no longer pink.

4. Add Seasonings:

   - Sprinkle the brown sugar over the cooked pork and stir to combine.

   - Pour in the dark soy sauce, fish sauce, and oyster sauce, stirring well to coat the pork evenly with the sauces.

5. Cook Basil:

   - Once the pork is fully cooked and the sauces are well incorporated, add the Thai basil leaves to the wok.

   - Stir-fry for another minute or two until the basil leaves are wilted and fragrant.

6. Serve:

   - Remove the wok from the heat and transfer the spicy Thai basil pork stir-fry to a serving dish.

   - Serve hot with steamed rice or noodles.

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Taiwanese Three Cup Chicken - Sanbeiji

Three Cup Chicken, or "San Bei Ji" in Mandarin, is a popular Taiwanese dish known for its rich and aromatic flavors. The name "Three Cup" refers to the trio of key ingredients used in the dish: soy sauce, sesame oil, and rice wine.

The chicken, typically cut into bite-sized pieces, is cooked in a flavorful sauce made by simmering the key ingredients along with garlic, ginger, and sometimes basil leaves. The sauce caramelizes during cooking, creating a slightly sweet and savory flavor profile with a hint of nuttiness from the sesame oil.

Three Cup Chicken is often served hot and garnished with fresh basil leaves for added aroma and flavor. It's commonly enjoyed as a main dish alongside steamed rice or other side dishes in Taiwanese cuisine. The dish's rich and comforting taste makes it a favorite in both home-cooked meals and restaurant menus throughout Taiwan and beyond.

Ingredients:

- 20 ml sesame oil

- 20 ml vegetable oil

- 10-15 slices ginger

- 10-15 cloves garlic

- 1 dried chili, halved

- 800g chicken wings or other chicken pieces

- 60 ml warm water

- 60 ml Shaoxing wine

- 20 ml dark soy sauce

- 20 ml light soy sauce

- 10 g brown sugar

- 1/2 tsp white pepper

- Small bunch of Thai basil leaves or 2 scallions, cut into 2-inch/5cm lengths

Instructions:

1. Infuse the Oil with Aromatics:

   - Heat sesame oil and vegetable oil in a wok over medium heat.

   - Add ginger slices, garlic cloves, and dried chili to the oil.

   - Let the aromatics infuse the oil for a couple of minutes until fragrant.

2. Sear the Chicken:

   - Increase the heat to high and add the chicken to the wok in a single layer.

   - Sear the chicken until golden brown on both sides.

3. Prepare the Sauce:

   - In a small bowl, mix warm water, Shaoxing wine, dark soy sauce, light soy sauce, brown sugar, and white pepper.

   - Pour the sauce mixture over the chicken in the wok.

4. Simmer the Chicken:

   - Stir the chicken to coat it in the sauce.

   - Cover the wok, reduce the heat to medium, and simmer for 15 minutes to cook the chicken through. If you prefer more tender chicken, simmer for 20 minutes.

5. Reduce the Sauce:

   - Remove the cover and turn up the heat to high to rapidly reduce the sauce.

   - Stir the chicken occasionally during this process to prevent burning.

   - Continue cooking until the sauce clings to the chicken, giving it a rich, dark color.

6. Add Thai Basil or Scallions:

   - Toss in the Thai basil leaves and/or scallions.

   - Stir-fry for another minute until the greens are wilted.

7. Serve:

   - Serve hot with steamed rice or your favorite side dish.

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Strawberry Pudding Crescent Rolls - Rogale

Strawberry season is coming to an end in Taiwan, but we were lucky enough to snag one last batch before they disappear from the markets. With these fresh strawberries in hand, I decided to whip up something sweet and delightful: Rogale - Polish yeast crescent rolls filled with Polish pudding (budyń) and strawberries. While these treats may take some time and effort to make, the end result is undeniably delicious. Trust me, every moment spent in the kitchen is worth it for these heavenly pastries.

Ingredients:

For the Dough:

- 260g all-purpose flour

- 50g sugar

- 120ml warm milk

- 7g dried yeast

- 1 egg

- 45ml oil

For the Pudding:

- 220ml milk

- 20g corn starch

- 20g sugar

- 1 egg

Additional:

- 200g strawberries

- Milk or egg wash for brushing

Instructions:

1. Prepare the Dough:

   - In a large mixing bowl, sift the flour and add the sugar, yeast, warm milk, egg, and oil.

   - Knead the ingredients together until you form an elastic dough.

   - Place the dough in a greased bowl, cover it, and let it rise for about an hour or until doubled in size.

2. Make the Pudding:

   - In a saucepan, combine the milk, corn starch, sugar, and egg for the pudding.

   - Cook the mixture over low heat, stirring constantly until it thickens into a pudding-like consistency.

   - Once thickened, pour the pudding into a bowl, cover it with plastic wrap directly touching the surface of the pudding to prevent a skin from forming, and let it cool down.

   - Wash strawberries, remove leaves, cut to desired size.

3. Assemble the Rolls:

   - After the dough has risen, divide it into 4 equal portions and shape each into a ball.

   - Roll out each ball into a round shape and then divide it into triangles.

   - Spoon some of the cooled pudding onto each triangle of dough, then add sliced strawberries.

   - Starting from the wider edge, roll each triangle into a spiral.

4. Bake the Rolls:

   - Place the rolls on a baking tray lined with parchment paper, leaving some space between each roll.

   - Cover the rolls with a clean kitchen towel and let them rise for another 30 minutes.

   - Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).

   - Once the rolls have risen, brush the tops with milk or egg wash for a shiny finish.

   - Bake the rolls in the preheated oven for about 25 minutes, or until they are golden brown and cooked through.

5. Serve:

   - Once baked, allow the rolls to cool slightly before serving.

   - Enjoy your delicious homemade Strawberry Pudding Rolls as a delightful treat for breakfast, brunch, or dessert!

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