The Japexican take on a Korean Classic; Kimchi Fried Rice

So you are a smart person and you followed the last blog post and made some delicious Kimchi, by now you have been eating Kimchi every day, having it as a side dish with virtually everything, salads mostly and next to some fried sausages (as it cuts through the fat beautifully while cleaning your palette), you have most likely added them to a burger and you have been a little more adventurous and have most likely added it to a Bloody Mary or Michelada. Good job. But you are running out of the fermented goodness, a small portion remains at the bottom of that big jar, a good amount of red kimchi juice is covering that last bit of cabbage and it is getting a little cold outside, this is just the right time to try this one out. Crispy bacon, rice and a hint of spice is exactly what you need to lift your spirits. So, while you start preparing your next batch of Kimchi, you should give yourself a few minutes and enjoy my take on Kimchi Fried Rice, thank me later. 

If this does not satisfy you, nothing will. 

The Japexican Take on Fermented Goodness: Kimchi.

Kimchi can be a little intimidating for the uninitiated, think about it, a little portion of unidentified stinky and spicy vegetables may be a little off-putting for some, but the Koreans have been at it for  hundreds of years, and they seem to be doing alright. 

Fermentation is one of the best ways of preserving food, by creating the right condition for good germs to grow we prevent the growth of nasty and harmful ones, allowing us to keep food for a very long time (the yummy flavors are just a tasty cherry on top of the cake) this was particularly important in Korea, where winters can be really harsh and months can go by without fresh produce.

Even today, many Korean families gather together in November to prepare huge batches of Kimchi to last the whole winter, in summer, lighter less fermented Kimchis are prepared and consumed with salads. Kimchi is so embedded in Korean food culture, that new houses are built and sold with a Kimchi fridge. But hey, I don’t blame them, it is fucking amazing, it goes great with grilled salty meats as its sourness cuts the richness and fat of meat, it goes great on the side of any rice dish, it goes great as part of a nice pork belly stew, it goes great on top of some korean tacos or why not, just on top of a rice cracker (I confess I do this more often than not). So hey, why not give it a chance, after you overcome the funkyness you will discover a nice, complex and delicious little thing that goes well with everything.

And as it turns out, we are now re-discovering the benefits of fermented foods, apparently Kimchi is great for your gut, aids in digestion and is, a real superfood… but honestly, who gives a fuck when the thing is so goddamn delicious? So, without further ado, and before hipsters ruin it for the rest of us, here is my no fuss Kimchi recipe. Thank me later.

Kimchi ready to start fermenting.

Special for the sweet tooth; Japanese Cheesecake.

Cheesecake is, by far, one of my favorite desserts; it is simple to make, super versatile and is extremely hard to fuck up. While I was living in Taiwan, I got introduced to Japanese Cheesecake (yeah, in Taiwan, not Japan), an odd and amazing cousin of the cheesecake we all know and love. It is a fluffy, light and wobbly goodness with a very subtle flavor, perfect to finish any meal.  It basically is the lovechild of cheesecake and soufflé.

Lately I've been seeing it popping up a lot in western style bakeries and in more and more of your Facebook feeds, so I thought, fuck it, let's get a recipe out there that is easy and delicious. So, get off your couch and gather ingredients, because when you are done with this you will be impressing even the most picky of your friends, the secret behind this is, that it looks so fancy and hard to make but in reality it is simple as fuck. So, here is the Japexican way of making Japanese cheesecake!

Khalua is optional but highly recommended. 

Look at that fluff!

Eating out Amsterdam: Awesome Tacos @ Coba

As a Mexican I feel a little weird about writing a review of a Taco place in English, it is double weird if that place is in Amsterdam, it is triple weird if the Chef is not Mexican and it is just a whole lot weirder if in the entire establishment there is only one Mexican staff member, all of these are true at Coba, but in the middle of all this weirdness, there are only good things I have to say about this place. And before I continue, let me tell you that this place in Amsterdam Noord is not only worth the trip, but a must. 

Mexican food outside Mexico tends to go two ways; either cheap and other than some use of jalapeños and selling Coronas not authentic at all, or high end often times pretentious. Some adventurous chefs and cooks that attempt to find the middle ground end up with huge menus that try to compile the entirety of Mexican cuisine and present it in a way that a foreigner would enjoy; needless to say that must of those attempts fail miserably.

I am glad to say that the People at Coba are not only successfully walking the middle ground, but killing it!   By offering a small but ever changing menu they can allow themselves to explore different parts of Mexican cuisine without compromising on quality of ingredients and execution.

A Japexican jerky, Beefjerky.

So lately I have been trying to eat a lot healthier than usual and it has been pretty good so far, except for the moments when I'm craving a snack (which luckily is usually salty), man those moments are hard. I was also looking for a good way to pack up some extra protein in my day. Dry meat is amazing, it is light, savory and chewy, and most of all it is mostly protein. I used to have some beef jerky but paying 6 bucks for a tiny bag of jerky is not my idea of a bargain. There's got to be a better way.

I was surfing around Amazon and found this great little gadget, a low power food dehydrator / yoghurt maker for about 50 bucks. And I thought to myself, 'let's give it a try', I can make jerky, dry fruits and veggies and maybe even yoghurt. I first tried the fruits with relative success. The yoghurt making works like a charm, though the little containers are a little troublesome to wash, but it took me a while before I actually forced myself to make the jerky, and boy o boy was I missing out, it turned out to be fucking A-M-A-Z-I-N-G, way better than any store-bought bags, and certainly cheaper.

I did the math and making about 300 grams of jerky will set you down less than 10 bucks, and this is including the meat, spices and electricity to run the dehydrator. That should be  about  6 portions of 50 grams with around 20 grams of protein per portion… not bad at all. So I am now basically making one batch every week and combining the meat with some roasted nuts and dried fruits to make a super awesome little snack.

Alright, enough introductions, here is the Japexican jerky.

PS. You don’t have to use a dehydrator, you can set your oven at the lowest temperature and it will work pretty well, it will just not be that efficient.

Look at that gorgeous and delicious meat. 

All Seed, all crunch and no fuss Crackers.

So I recently reduced the amount of carbs I am eating, this means obviously no sugar, pasta, rice or flour which also means no crackers or tortilla chips or any crunchy goodness (no, carrots don’t count). This posed a particularly bad situation, I occasionally like to sit down and have some crunchy snack with some cheese. Bummer. But what to do what to do, in a moment of desperation I turned into some vegan recipe that looked promising, those of you who know me know the 'beef' I have with vegans (hehehe, get it? Beef?) but me not approving your lifestyle does not mean that I cannot take some good things you do have right?

So the magic of these crackers lies on chia and flax seeds which in the presence of water release a gel like substance that binds everything together, and when you bake or dehydrate this substance will give structure to your crackers. Magic. 

So, I have to say it, they are vegan, they are paleo, but most importantly they are fucking delicious.  If you are looking for an alternative to your crunchy snacking, don’t look any further and try this All Seed, all crunch and no fuss Crackers.

Look at the top right corner ;)

Eating out Amsterdam: Sapporo Ramen Sora

Finding good/decent Ramen is relatively easy regardless of where you are. Finding exceptional Ramen is another story,  and this inconspicuous little joint, my friends, has one exceptional Ramen.

A Japanese chef trained in the French culinary arts who decided to come to Amsterdam and set up shop to show the people here what real Ramen is all about sounds like a good story right?

But this joint does not live of stories, the food is just outstanding, the broth is rich and complex, a great balance, it does not need anything else inside, trust me. The noodles are beautifully cooked and the pork is flavorful and soft. Their Takoyaki is pretty delicious and they have Asahi beer on draft. What else do you need?

The shop is tiny, so you should either be lucky or gonna have to be patient, but this just makes things much more cozy. The presence of Japanese people should tell you a little about the authenticity of the joint, and once you are done with your Ramen you will agree with me. So just forget about dinner tomorrow and get your butts to Sapporo Ramen Sora, you will not be disappointed. 

A kick ass bowl of Ramen

The Japexican take on Asian Fusion; Red Curry Ceviche.

This one came to me a couple of  years ago, I was living in Asturias, Spain, right in front of the Cantabric sea. I was a little surprised that  even though there was such a broad variety of freshly caught fish, most of the dishes of the region were heavily cooked and more often than not deep fried, don’t get me wrong, I love the Asturian seafood; its hearty, rich and delicious, but sometimes I want my fish to be fresh and spicy.  So, after a visit to the only decent Asian shop in the area and having bought a bunch of goodies, including some nice Red Curry paste, I decided to go to the local fish market and get some beautiful piece of fish. The end result was this; my Red Curry  Ceviche. 

Fancy little ceviche in the shot glasses. 

The Japexican take on an Asturian Classic; Fabada

Asturias is amazing, a small area in the northernmost point in Spain, surrounded by mountains and in front of the Cantabric sea, Asturias has a weather that differs much from the typical Spanish landscape you may have in mind; it is always green, and aside the few weeks of perfect summer, it's very rainy and humid. All of these conditions have turned the area, the people and the food, into something very different, quite unique and well, awesome.

Fabada is, by far, my favorite dish from back in the days I lived in Asturias. It is a hearty stew-like soup packed with strong flavors, meatiness and a silky creaminess that feels awesome when you taste. It is definitely not a dish best suited for a hot day (although some Asturians eat it year round), it is too heavy for a late dinner (although I always get it for dinner) but it is without a doubt a dish that will put a smile on your face in the gloomiest and coldest of days. Fabada is in one word, happiness.

Food from around Asturias is quite simple, it is all about the quality of the ingredients, so I really didn't mess with the recipe(s) (which I end up combining and adapting from a few of my Asturian friends). Most of the ingredients are not really that hard to find even if you are not in Asturias. Alright, enjoy and thank me later for this amazing Fabada you are about to make.

A sexy looking plate of Fabada

Baked Sweet Potatoes

As it turns out, I have a full time job now and not that much time to sit down and write my recipes. Don't get me wrong, I still cook a lot, I just don't have time to prepare the recipes… Anyways, I decided that I should at least be publishing one of these every week. But this weekend I was really lazy, luckily, I still have some backlog of recipes that have the photographic evidence ready and just need me to write down. Hence, this recipe. This weekend has been awfully cold over here, so cold  that it makes you want to crawl under a blanket and consume delicious carbohydrates like there is no tomorrow… The carbo-hangover is something future you will have to deal, you will just have to enjoy!

So, no more excuses, it's time to treat yourself to my Stuffed, baked sweet potatoes.

Look at that deliciousness!!!

Shrimp Tacos and Avocado Sauce

Don't let the word Tacos fool you, this is as far from Mexican as it gets. But I like to take the word Taco as liberally as everybody else takes the word Sandwich. A taco is basically any type of deliciousness enclosed in a tortilla or similar flatbread, regardless of composition. This is where the beauty of the taco lays, the possibilities. So, even if you are a Taco Purist that only consumes authentic "al Pastor" tacos made on a street cart, or you are as liberal as I am, if you give this a chance, you are gonna love it. Get your ass to the kitchen for a few minutes and get this "Shrimp and Pineapple Tacos with Avocado Sauce" going, you won't regret it. 

A sexy taco.

Let's use those leftovers!: Asian Lettuce Wraps.

What's up you guys!? Sorry I've been absent the past few weeks (or couple of months), I recently changed countries and it has been quite hectic. Between moving, immigration stuff, getting a flat, settling down and starting a new job I haven't really have the time to cook, let alone keep photographic record of it all. But well, here I am, back in business baby!

And today we are making something super simple, the other day I managed to make some awesome ribs (recipe here), and no matter how hard I tried, I couldn't finish them all. So, it got me thinking: what can we do with some nice leftovers… I mean, this happens quite often right?

And of course the first thing that came to mind was something on the Asian lines, something quite simple to make, and surprisingly simple. So, in like 10-15 minutes you will have a light dinner or a simple afternoon snack. Anyways, let's get to it, here is the recipe for my Asian Lettuce Wraps.

Sexy as Fuck!

Let's Talk Pizza!

I have taken a long time to put this recipe in the blog, for 2 reasons mainly: 1) I wanted to come up with the best simple recipe for it 2) I am lazy as fuck… Hahaha… There are some challenges that every aspiring pizza maker must overcome (like not overdoing the sauce and go thinner on their dough) but they are easy. The point is that home made pizza, even if it is not perfect or authentic (whatever that means) it will taste considerably better than your usual take out and  will be infinitely superior to your frozen pizza. So, don’t be afraid, it will be easy and don't be lazy, it will take you little to no time.

Get your ass off the couch and get ready. Once the pizzas are done, you can sit back and relax and continue binge watching Netflix, but this time, with awesome pizzas to keep you company and making your belly feel all fuzzy and amazing!

So, here is my master Pizza Recipe, from here you can derive to whatever you want, red sauce, white sauce, cream, you can use the same dough to make Focaccia and some beautiful Panini with it, and once you understand how kneading and proving the dough is all about you will be able to get your incursion into basic bread making. Holy fuck, I'm initiating into a world of yummy thing. You are welcome!

Seriously, how awesome does that look?

Some goddamn chicken wings!

My last recipe was appealing for those of you who are trying to cut down calories, go paleo or in general just trying to eat a bit healthier. If you fall into any of those categories… welll… This is not for you.

However, if you like awesome food and don't worry much about the calories you are about to ingest, well this is for you. A couple of weeks ago when the whole Pacquiao vs. Mayweather was going on, a friend of mine and I decided to stay up until late to see the fight (we live in Europe) and we decided we needed some good food (and beer) to keep us awake and interested. Our minds drifted for a while thinking of the possibilities, but every time we were thinking of junk food, we thought of Wings…Goddamn Chicken Wings.

I was not really in the mood for breaking my head and work a lot in different sauces so we settled in two. Lemon, garlic and Parmesan and Sweet Chilli. However, this recipe works as a master recipe, to your wings you will be able to add any sauce you want. And the possibilities are truly endless! Anyways, without further ado, here is the recipe. Cook, enjoy and thank me later.

Do they look awesome or what?

10 Minute Paleo Friendly Cauliflower Rice

This one goes to those friends out there trying to go paleo but finding a bit difficult to get tasty food on the table. It is also super good for those people who eat with their paleo friends but want to add something extra to their food. This is for you crazy exercise junkies with the soul of a foodie, for you crossfitters that still want to enjoy some quality food.

Every now and then I try to go Paleo (or paleo-ish) for a few weeks, it makes me feel good, my body feels like it is cleaning. It is rather controversial what Paleo-diet really is; there is tons of people saying that is the best way we can eat, and that is what our bodies are design to eat, and there is just as many people that say the opposite. I'm not gonna get into the debate, for me it works and if you use quality ingredients and do it properly it is damn tasty.

So, weather you are trying out the Paleo, you live with a someone who is trying it, you are watching what you eat, or you simply are in the mood for some tasty food that will not make you guilty whatsoever, this is for you… Paleo Friendly Cauliflower Rice, ah! and it will take you like 10 minutes to make!

Paleo and not that Paleo versions.

ClamSalm Chowder

So weather has been a little crazy lately in this part of the world, well, crazy for a foreigner because to be perfectly honest this is a pretty usual thing in Asturias. Whatever, the point is I've been a little depressed with the humidity and the grey skies. So needless to say I needed to treat myself with something warm and comforting. And luckily, the seafood around here is pretty dope. So without really knowing what to make I got some clams and some salmon. And it was when I saw the fresh dill when it hit me: a Fucking Chowder will make you feel fuzzy again.

I love dill, when I get it fresh I put it in everything, but in my opinion it works best with seafood (specially salmon), so I got the idea of a Clam Chowder but with a little bit of salmon as well. And well, it was AWESOME. So, please enjoy this ClamSalm Chowder and thank me later.

Awesome, sexy and delicious.

A treat for the little German inside you. Brezeln (German soft Pretzels)

I know, I know… The tittle sounds wrong, but the taste of these awesome German soft pretzels is so right.

So, the other day I was talking about food with my newly acquired German roommates, while reminiscing about my old times in Germany, I remembered that a good friend of mine gave me his grandma's Brezeln recipe, and it had been a while since I last made them, so I told them, roomies, prepare yourselves for some kick ass Brezeln. Baking them yourself is not a common thing in Germany, or in any other country, I mean, you can always find them cheap and good on the streets or bakeries or even supermarkets. But when you are exiled in a tiny town in Spain, without the access to many of the culinary treats you are used to, well, you do what you have to do.

The day came, and we ended up having Germans over for dinner on Sunday, and they loved them. So, they should be good judges on the authenticity of the taste and texture of this awesome bread. But you will be the ultimate judge. So prepare your taste buds for my German Brezeln. Butter or senf (German mustard) for serving, marmalade or Nutella, try all combinations, get yourself full of delicious starch and fall into a food coma afterwards. Thank me later.

Btw, you can save yourself the trouble of actually making the pretty knots that make up a pretzel and make some rolls, this go awesomely with burgers or any type of sandwich… just saying….

Just look at those bad boys!!!

Asian Inspired Tuna Burgers

Yoh Yoh Yoh people! Sorry I've been away lately. I'd like to say I was busy with a cool project or something, but to be perfectly honest, I have been just extremely fucking lazy, oh and I moved to a different flat and all that boring stuff but no matter, I am back! And I am back with a recipe that is guaranteed to put a smile on your face and make your belly full of happy thoughts.

So, the other day I was thinking: "It would be so could if I could get minced tuna steak" So I decided to go to the supermarket and ask. They usually have a pretty sweet selection of fish. However, their answer was no. But before I turned around and left, they told me: " But I can chop it, and it will be pretty much the same", I was skeptical but decided to give it a try. And the result was pretty awesome!

So when I made sure that the texture was right, I proceeded to make this awesome Asian-Inspired Tuna Burgers, sharp, sweet, sour and savoury burgers that will appeal to the adventurous and will surprise the most conservative.

Anyways, enough chitchat, here is the recipe. Enjoy. Thank me later.

Seriously, how awesome does that look?

Comfort food. Mac and Cheese

For the most part, I tend to eat and cook rather healthy. I mean, I try, the most delicious foods in the world are far from  healthy. And every now and then (and to be honest, more often than not) I like treating myself to something delicious, and fattening. Needless to say, I am a sucker for creamy/cheesy things.

Mac & Cheese holds a special place in my memory. And I'm actually talking about the orange and radioactive barely resembling cheese deliciousness that comes in a blue box. An orange powder that somehow is reconstituted into a luscious sauce, it is like magic. That was one of the first things my mother allowed me to cook, and somehow it became some sort of a Sunday afternoon treat. Just the thought of it brings me happy memories of simpler times. And I still eat those bad boys from time to time, just when I feel really homesick, however they are filled with sodium and other nasty stuff, so instead of that, I came up with this recipe, using all natural ingredients and top quality cheese, this is one mother fucker you really don’t want to miss. Enjoy my Mac & Cheese with Spanish Butifarra.

Special for the Sweet Tooth. Oreo Cheesecake

It is no secret that I am not an avid baker, there is something very structured and strict about baking that I really don't enjoy, well, at least that is true for proper baking. Adding the fact that I rarely crave sweets we get to the fact that Minoru Baking is something that happens once in a blue moon. However, when it happens, I try to go to the simple things and the things that don't require the strictness and rigidity that baking usually does.

A few weeks ago, one of my friends turned 27, he enjoys sweets as crazy and I would say any kind of desert is his kind of dish,  so to celebrate him I decided to make my Oreo® Cheesecake. We actually ended up eating the cake without him, but that is another story.

So, if you have never baked, and you would like to try something simple as fuck that would wow all the people around you, this is for you. Enjoy, thank me later.

Look at that ridiculously good looking slice!