Recipes

Prawn skewers & black mint pesto

My cooking lately is quite minimal as it has been inspired by recent island life. Every island I’ve ever been to has a certain attitude of serene coolness. No fuss, easygoing, cool but without the ego behind it. And this is how being on an island profoundly influences your mind flow. Already the sea voyage feels cathartic, draining land dust away and when the wast empty horizon opens in front of you, you sort of really feel the edge of the earth, the bend of it. The wast waters around the islands make you feel distant and disconnected. Funny thing is that it feels so safe. For example, if zombie apocalypse would happen. Or there is a full inbox pending.

Island people don’t complicate. They make use of everything around them and the sheer simplicity of it is beautiful. Their attitude is calm, courageous, but without force. They carry a belief with them that everything will be ok. No matter what shit hits the fan, they will somehow fix the fan. If it still won’t spin, we’ll have a cool drink instead. Islands make you realize you don’t need all that much to live. And most importantly what you really need. No it’s not the wi-fi. No, not the bra eighter. Always pack them, never wear them. It’s good for the mind, to get the grasp of the true priorities. Doesn’t last long on land, but then later again comes the time to let go of the land. So, while this island spirit lasts these spicy prawn skewers with chilli rub are best when matched with refreshing mint pesto for balance. No plates, no forks, you don’t need that really.

Prawn_skewers_mint_pesto

Mint pesto:

  • 1 cup loosely packed black mint leaves
  • 1 chopper garlic clove
  • 1/3 cup
  • juice from 1/4 lime
  • pepper, salt

Chop mint leaves finely, mix it with all ingredients. Serve with prawn skewers straight of the grill.

 

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V iskanju pravega currya

Pozimi mrzle prste vleče na toplo, da se povrne barva zimski bledici. S soncem in fejst pikantno hrano. Potem, ko so natakarji ljubljanskih tajskih restavracij že vnaprej vedeli najino naročilo, je padla odločitev, da greva na pravi tajski curry. Od vseh  preizkušenih je zmagal ultra pikanten rdeči curry ob čakanju trajekta na Koh Lanti in Phangan Curry pri vikingih na Koh Pi pi. Priporočam še večerni žar najbolj sveže barakude, tune, skuše in rakcev na Khlong Nin plaži otoka Koh Lanta. Našli sta se tudi novi najljubši jedi iz tajske kuhinje: zelenjavna tempura z rakci in čilijevo omako, ter ocvrti rumeni rezanci s piščancem.

Najboljši stir fry pa sem si pripravila kar sama, pod budnim očesom kuharskega mojstra iz Koh Lante. Vam izdam recept z morskimi sadeži, mirne volje lahko namesto lignjev in rakcev uporabite tudi koščke piščanca. Za uživanje v pravih tajskih specialitetah, ni nujno potrebno čez mejo po eksotične sestavine, vse potrebno v spodnjem receptu se dobi v azijskih kotičkih bolje založenih supermarketov.

Praženi morski sadeži z vročo tajsko baziliko:

  • očiščeni morski sadeži: 4 lignji, 5 velikih rakcev (king prawns)
  • 2-3 vejice sveže tajske bazilike
  • 1 čebula, narezana na večje krhlje

Za omako:

  • 1 velika žlica ribje omake
  • 1 velika žlica ostrigine omake
  • 2 mali žlički sojine omake
  • 1 mala žlička sladkorja
  • ščep belega popra

Sestavine za omako zmešamo v manjši skodelici in pustimo, da se sladkor raztopi. V voku segrejemo olje in na hitro popražimo morske sadeže (2-3 minuti). Dodamo narezano čebulo in polovico bazilikinih listov ter zalijemo z omako in 3 velikimi žlicami vode. Premešamo in pražimo še kakšno minuto. Voda ne sme povreti, stir fry postrežemo z manjšo lužo omake na krožniku. Ko postrežemo, potresemo s ščepom popra in svežimi lističi bazilike.

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