Bol Renverse - Upside Down Bowl - Do Gory Nogami

 Today I would like to present dish with WOW factor. It is super easy, super fast, super tasty and if u wanna make and impression on your friends or family that proposition is perfect. For 4 people.

• 4 chicken breast or thigh  fillets (cut in to thin stripes)
• 4 portion of cooked basmati rice
• few button mushrooms (peeled and cut into 6 pieces) or shitake (soaked in warm water and sliced)
• 2-3 carrots (peeled and sliced )
• bunch of pak-choi (sliced)
• 1 red onion (or 2 shallots cut into half and again into quarters)
• if u're lazy just buy fresh Chinese veg mix instead of veg above
• 1-2 tbsp corn flower mixed with glass water ( I don't have, used potato starch)
• 1 tsp ginger-garlic paste
• 1-2 tbsp light soy sauce
• 1-2 tbsp oyster sauce
• salt and pepper to taste
• 4 eggs
• oil

1. Season the chicken with soy sauce, pepper, ginger-garlic paste and set aside for 10 min.
2. On the hot wok (or other pan) add oil and stir-fry carrots (till little bit brownish) - set aside, mushrooms (until cooked) - set aside, pak choi - set aside.
3. If you chinese mix instead stir-fry all together and set aside.
4. Now use the same pan and add chicken, stir-fry, after few minutes add onions and let it cook for until chicken is done and onions still crispy.
5. Over the chicken pour glass of water mixed with flour and oyster sauce. Cook until the sauce starts thicken, make the fire small, add vegetables and let it boil (if u not let it boil for few second you feel very strong flour taste)
6. On small flat pan fry the eggs (each separately), you can add some salt and chive if u like.
7. Put the egg into a bowl, then chicken and veg mixture (half bowl) and then rice. Squeeze gently. Cover with flat plate, turn over, remove the bowl gently. 

Bon Apetite !

POLSKA WERSJA

To super przepis z Mauritiusa, ma wow faktor i jest idealny jesli chcesz wizualnie i smakowo zaskoczyc przyjaciol czy rodzine...

Potrzebujesz (i tu podaje proporcje na 4 osoby na ''oko'':

• 4 piersi z kurczaka (lub filety z udek 6-8 - pokrojone w cienkie paski)
• ugotowany ryz (ja uzywam basmati)
• 0,5 kg pieczarek (obrane i pokrojone na 6 czescie lub kilka grzybow chinskich, nasaczonych w cieplej wodzie do miekkosci i pokrojonych w paski)
• 2-3 marchewki (obrane i pokrojone w cienkie plasterki) 
• 1-2 duze cebule (pokrojone w piorka - moze byc czerwona)
• swieza (nie mrozona) mieszkanka chinska (jesli trudno dostac mozesz uzyc swiezych warzyw pokrojonych w paski np. papryka czerwona, cos twardego jak kapusta, mini kolby kukurydzy, cos zielonego jak por, zielona fasolka, 
• babmus z puszki, kielki
• 2-3 zabki czosnku (posiekane lub zmiazdzone)
• 1 cm imbiru (obrac i posiekac)
• 1-2 lyzki jansego sosu sojowego 
• 1-2 lyzki sosu ostrygowego (jesli dostepny)
• sol i pieprz do smaku
• oliwa do smazenia 
• 2 lyzki maki kukurydzianej (ja nie mam, uzywam ziemniaczanej)
• 0,5-1 szklanka wody
• 4 jaja

1. Przypraw kurczaka, pieprzem, sosem sojowym (ilosc wg uznania), czosnkiem i imbirem, pozostaw na 10 minut
2. Na patelni rozgrzej 1 lyzke oliwy i na  duzym ogniu podsmaz warzywa (nie za dlugo, maja nadal byc chrupiace i poltwarde). Przeloz do miski
3. Na tej samej patelni podsmaz kurczaka na duzym ogniu.
4. W miedzy czasie wymieszaj make z woda, dodaj sos ostrygowy i sojowy.
5. Do usmazonego kurczaka wlej miksture i doprowadz do wrzenia. Jesli sos jest zbyt gesty dodaj wiecej wody i przypraw jesli smak sie pogorszyl (zagotowanie sosu jest niezbedne aby pozbyc sie smaku maki)
6. Dodaj warzywa, polacz wszystko i gotowe.
7. W misce roztrzep jedno jajo z sola i pieprzem (mozesz dodac szczypiorku dla koloru), usmaz na masle (jak omlet - bez mieszania). Kazde kolejne jajko w ten sam sposob)
8. Teraz potrzebna jest miseczka. Na jej dnie kaldziemy omlet, nastepnie nakladamy mieso i warzywa w sosie (do ok. polowy wysokosci) i reszte zapleniamy ryzem dociskajac lekko. Ryz moze wychodzic poza miseczke bo teraz trzeba ja przykryc talerzem na ktorym bedzie serwowana potrawa. Obracamy do gory nogami, zdejmujemy powoli miseczke i gotowe do spozycia

SMACZNEGO !!!

p.s. czekam na komentarze jak Wam wyszlo

Rosół - TRADITIONAL POLISH CHICKEN AND VEG SOUP

I'm giving you traditional recipe for polish Sundays chicken and veg soup (stock). Every time I eat this fantastic soup I remember my childhood ;-)

Recipe for big soup pot for all family.

• 1 chicken 
• half a duck (can be less or piece of beef or mutton)
• few peeled carrots
• 1-2 parsley root (or parsnip peeled)
• 1 celeriac (or half if big peeled)
• 1 leek
• 2-3 bay leaves
• 2-3 balls allspice
• handful lovage (if available)
• 1 peeled and roasted onion
• salt to taste
• freshly crushed pepper
• chopped parsley or coriander for garnish
• chicken and veggie cubes (if u can't find the right taste)
• Because my husband is Mauritian and we both like Indian infusions I used to add:  few curry leaves, twig of thyme and rosemary, 2 fresh chili, 1 garlic clove

BASIC RULES ABOUT THIS SOUP: 

• put the meat into the COLD water to get as much aroma and taste as possible (if you add the meat to boiling water, meat will ''close'' and you will not get any aroma
• while you cooking meat do not cover 
• boil this pot on minimum fire at all the time 
• the boiling meat will release something looks like dirty foam, you need to take this out of the soup very very gently 
• roasted onion will help to keep soup clear

1. Put meat into your big pot. Pour cold water (half height of the pot). Start fire (small).
2. Boil as long as u will see ''dirty foam'' floating on top. Remove it softly with spoon. 
3. Add vegetables and spices, now you can cover whit lid and boil the soup till veg is soft.
4. Now you need to taste. If you feel something is missing you need to trust you taste and play with the spices. Sometimes when during the winter veg are not so aromatic I add few drops of ''Maggi'' spice and 1-2 chicken and vegetable cubes (depends how big is the pot)
5. I Serve in big soup plate with vermicelli pasta (I used to make my own pasta) garnished with chopped fresh coriander on top (or parsley)

Red Thai Curry

Mu husband loves this dish. Found this recipe long time ago in web but I like to change recipes a little to my taste so here we go ! This amount for 2 person for 2 days and is very easy ...

• 1 tbsp oil (or olive oil)
• chicken breast or 4 chicken thigh fillets (chopped into small cubes)
• 1 tin coconut milk
• 4 med tomatoes or 1 tin tomatoes (chopped)
• 1 onion (finely chopped)
• 1 zucchini (courgette - peeled and sliced)
• 1 red pepper (I like the long and thin - sliced)
• 1 tsp ginger garlic paste
• 2 tbsp red curry paste (can use less as is very strong ans hot)
• chili if u like
• 1 tbsp fish sauce
• chicken stock
• lemon juice
• salt to taste
• sugar
• can add basil leaves for decoration

1. Heat the oil on a large sauce pan over medium heat. Add onions and fry until golden brown.
2. Add curry paste, ginger-garlic paste, stir for 1 min.
3. Add chopped tomatoes and let it cook until become soft, blend it.
4. To this mixture add courgette and paprika, coconut milk, glass of chicken stock, fish sauce. Let it cook for 10 min.
5. To the sauce add chicken and cover. Cook on small or medium heat for 15 min (or until chicken is done)
6. Taste now. If u feel your sauce is to mild and need a kick add a little bit of lemon juice and sugar. Stir and taste again. 
7. Serve wit rice (eg. jasmin or basmati) and basil leaves.

Bon Apetite !