Beef Bombay Curry

This recipe  is ideal for those who are not able to reach many Indian spices, but would love to try something from that country.

Ingredients:
1 kg beef (chuck), diced
1 tbs oil
2 onions, diced
2 garlic cloves, crushed
2 green chilies, sliced
1 tbs ginger, grated
1 1/2 tsp turmeric
1/2 tsp chilie powder (or more)
1 tsp cumin powder
1 tbs coriander powder
1 tsp salt
1 can tomatoes, diced
1 cup coconut milk
Method:
Heat oil, saute onion. Add garlic, chillies, ginger and meat. Cook until meat change colour. Add the rest of spices, then add canned tomatoes and coconut milk. Cover and cook for 1 1/2 - 2 hours, or until meat tender. Serve with rice or some Indian bread.

Bombaj Kari sa Govedinom

Recept je idealan za one koji zele probati Indijsku hranu, ali su u nemogucnosti pronaci mnoge (egzoticne) zacine koje ova kuhinja koristi. 

Potrebno:

1 kg govedine, sjecene na kockice
1 K ulja
2 crvena luka, sjeckana
 2cena bijelog luka, protisnutog
2 zelene papricice, sjeckane
1 K djumbira, rendanog
1 1/2 k kurkume u prahu
1/2 k ljute paprike u prahu- chili (ili vise)
1 k kima u prahu
1 K korijandera u prahu
1 k soli
1 konzerva sjeckanog paradajza
1 solja kokosovog mlijeka
Nacin:
Zagrijte ulje, proprzite luk. Dodajte bijeli luk, djumbir, papricice i meso. Dinstajte dok meso ne promijeni boju. Dodajte ostale zacine, zatim zalijte sa paradajzom i kokosovim mlijekom. Pokrijte i krckajte 1 1/2 - sata, ili dok meso ne omeksa. Servirajte sa rizom ili nekim .Indijskim hljebom 

Korean Beef

If you never tried beef marinated in Korean style, please do. This recipe comes from my Korean friend ('Ann'). It's one of my favourite ways of cooking beef.

Ingredients:
500 g beef steak (sirloin, rump, flank,..your choice)
1/4 cup soy sauce
1/4 cup chicken broth (or water)
1 tbs sesame oil
1 tsp ginger, grated
1 tsp garlic, grated or crushed
2 tbs brown sugar (I added stevia substitute)
1/2 tsp black pepper
2 spring onions, sliced
1 tbs sesame  seeds (optional, for sprinkling)

Method:
Slice steaks across the grain, into strips. Place it in a bowl and add all other ingredients. Mix well and leave it in a cool place for 1+ hours (in the fridge if leaving overnight). Preheat bbq  (or large pan) to very high temperature. Cook a few pieces at times (don't overcrowd pan, or you will not achieve wanted texture). Sprinkle with sesame seeds and serve with a salad.




Govedina na Korejski način

Ako nikada niste probali Korejsku mariniranu govedinu, vrijeme je da to ucinite. Recept dolazi od moje prijateljice 'Ane' . Ovakav nacin je ubrzo postao jedan od najdrazih metoda spremanja govedjeg mesa.

Potrebno:
500 gr govedjeg stejka (ramstek ili koji volite)
1/4 solje sojinog sosa
1/4 solje pileceg temeljca (ili vode)
1 K sezamovog ulja
1 k djumbira, sitno rendan
1 k bijelog luka / cesnjaka, sitno rendan ili protisnut
2 K braon secera (ja sam stavila 'stevia' zamjenu)
1/2 k crnog bibera
2 mlada luka, sjeckana
1 K sezamovog sjemena (opciono, za posuti)

Nacin:
Izrezite meso na 'prutice' poprecno od vlakana. Stavite u posudu i dodajte sve ostale sastojke, dobro promijesajte i ostavite 1sat+ na hladnom mjestu (ili u frizider preko noci).
Zagrijte dobro tavu ili rostiljsku povrsinu i pecite nekoliko komada brzinski. Ne pretrpavajte povrsinu, jer ce se onda 'skuhati' i necete postici zeljenu teksturu. Pospite sa sezamovim sjemenom i sluzite sa salatom.

Thai Beef Red Curry

To continue theme from previous post; Thai inspiration is still going on!

Ingredients:
2-3 tbs oil (peanut oil preferably)
500 gr chuck steak (or other beef cuts), sliced
2 tbs Thai  red curry
1 can coconut milk (or light cream)
200 gr beans, sliced
1 small red capsicum, sliced
2 tbs peanut butter
1-2 tbs fish sauce
4 kafir lime leaves, sliced
brown sugar to taste (2-3 tsp)
coriander leaves and chopped peanuts for garnish

Method:
Heat half of oil, saute beef until it changes colour. Take out. Heat the rest of oil, add red curry. Mix well, then pour coconut milk, add meat and other ingredients. Cook for 1 hour, or until meat tender.
Garnish with coriander leaves and peanuts; serve with rice.

Tai Crveni Kari sa Govedinom

Da se nastavim sa prethodnim postom; inspiracija iz Tajlanda je jos prisutna!

Potrebno:
2-3 K ulja (po mogucnosti od kikirikija)
500 gr govedine / junetine za kuhanje, tanko izrezane 
2 K Thai crvenog karija (vidi*)
1 konzerva kokosovog mlijeka (ili 'lakseg' krema)
200 gr okruglih mahuna, izrezanih na pola
1 manja crvena paprika, izrezana na prutice
2 K kikiriki maslaca
1-2 K fish sosa
4 lista limete, izrezane
braon secer prema ukusu (2-3 male k)
lisce korijandera i kikiriki za ukrasiti

Nacin:
Zagrijati polovinu ulja, proprziti meso pa izvaditi. Dodati ostatak ulja, ubaciti kari, promijesati pa zaliti sa kokosovim mlijekom. Ubaciti meso i ostale sastojke i kuhati oko 1 sat ili dokmeso ne omeksa. Ukrasiti liscem korijandera i kikirikijem; sluziti sa rizom.

* Ukoliko nemozete kupiti gotov kari, napravite ga sami:

Crveni kari
6 suhih crvenih papricica (chili)
2 srednja crvena luka, sjeckana
3 cena bijelog luka, protisnuta
1 K ribane limunove korice
2 k paste sasusenih skampa (Azijski proizvod)
1 K kima u prahu
1 K paprike crvene
2 K turmerika
1 k crnog bibera
(sve sameljite ili istucajte dok ne dobijete guscu pastu - drzite u frizideru) 

                        

Banjalučki ćevap (Chevups from Banja Luka)

Finally I took some time in having a look at some new blogs from my birth country. There are soooo many bloggers there; very creative and imaginative people. I like the fact that that part of the world has many influences in cooking. From eastern side Turkish, then Mediterranean  and Greek around the south, Hungarian, Polish and even Russian at north, to western side with influence of Germans and Italians.
Following recipe is influenced by Turkish cuisine. During Ottoman period in Bosnia, many people adopted Turkish way of cooking. This kind of chevups (ćevapi - famous skinless sausages) are made exclusively around Banja Luka (second largest city in Bosnia). A bit smaller chevups than ordinary are 'stuck' togheter in 4 or 5, then grilled as usual. They're always served with lepina (somun) and some freshly sliced onion.

Happy Eid (Bayram - another thing coming from Turks) to those who celebrate today!



Konacno sam nasla malo vremena da pogledam nove blogove iz moje zemlje (bivse). Jako mnogo blogera dolaze odatle; veoma kreativni i mastoviti ljudi! Volim cinjenicu da je taj dio svijeta bio tako mnogo pod uticajem mnogih drugih zemalja. Sa istoka Turska, zatim Grci i druge mediteranske zemlje oko juga, Madjari, Poljaci, pa cak i Rusi na sjeveru, i s a zapada Nijemci i Italijani.
Sljedeci recept je naslijedje Turske kuhinje. Tokom Otomanskog perioda u Bosni, mnogi ljudi su usvojili turski nacin kuhanja.
Ova vrsta cevapa (ćevapi - poznati u svijetu kao 'kobasice bez omotaca') je pripremana iskljucivo oko Banja Luke. Nesto manji cevapi nego inace se sastave (4-5 zajedno) i zatim peku na rostilju. Cevapi se iskljucivo serviraju sa  lepinom (somun) i svjezim crvenim lukom.

Sretan 'Bajram' (jos nesto naslijedjeno od Turaka) onima koji danas slave!