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