Korean Fried Anchovies (Myulchi Bokkeum)
Anchovies are a favourite fish only to a select few, but when fried and coated with spicy ingredients, they turn into a wonderful side dish, or main dish with rice or noodles.
200 grams dried anchovies (or two packages)
Korean hot pepper paste (optional)
2-3 tablespoons cooking or vegetable oil
2 tablespoons sesame oil
1 clove garlic, minced
1 tablespoon sugar or honey
1 ½ tablespoons water
1 teaspoon sesame seeds (toasted)
Start by combining water, garlic, sugar, and hot pepper paste into a small bowl and mix until the texture is smooth. Heat the pan and add the anchovies for 1-2 minutes, while slightly stirring constantly.
Tip: Dried or frozen anchovies and hot pepper paste can be found in any Asian supermarket, and they range from sizes, so make sure to get a small or medium package!
Spending my summers in Greece is always wonderful, but after two weeks of eating souvlaki, I always find I need something different. This year, I packed along some nori sushi rolls, sesame oil, and fish sauce, with the hope I could whip up something fresh and tasty.
I went to my neighbor and landlord, Dimitri, who gave me lots of fresh veggies from his garden, and I started from there! I was chuffed to buy some basmati rice, and grated all the veggies!
I am glad it worked out!
Cooking in Greece without a kitchen is tricky! One has to be pretty creative to figure out where to start!! Every year its the same thing: What do I do? Over the years though, I’ve come up with a few surprisingly tasty dishes (that of course take little time to do).
Here is a lighter and fresher version of a traditional potato salad!
1 cucumber, diced
1 onion, diced
1 bunch of fresh parsley
4 small smoked sausages (or mushrooms for vegetarians)
1 garlic clove, crushed or minced
1 green onion
2 tablespoons vinegar
5 tablespoons olive oil
Pinch of sugar or 1 teaspoon honey
½ teaspoon chili powder or black pepper
½ teaspoon cumin (seeds or powder)
Peel potatoes and cook in a pot for 15- 20 minutes. Allow potatoes to cool and cut them into bite size chunks and place in a big bowl. Cut the sausages and or mushroom and put fry in a pan for 5-7 minutes, and then add garlic. When the garlic turns a light golden brown, pour the meat or mushrooms into the bowl. The diced onion can be then lightly fried in the same pan, or be added uncooked into the bowl with the potatoes. Chop the green onion and cucumber and place them into the same bowl and mix lightly. In a separate bowl, add the olive oil, vinegar, pepper,honey and cumin together and mix until well blended. Add the dressing over the potato salad, and depending on taste squeeze some lemon juice over the salad. Add salt to taste. Mix until well coated and add the parsley as garnish. The salad can be refrigerated up to 2 days. Enjoy!
Tzatziki is a traditional and yet simple yoghurt sauce that goes great with almost any type of meat or vegetarian dish. Tzatziki makes a wonderful bread or veggie dip as well! Many Greeks have their own special preferences when it comes to Tzatziki, so feel free to experiment a bit: grated carrot gives an special texture, or try paprika powder on top for taste and colouring! Have fun and “Yamas”!
1 container (350g) Greek yoghurt
2 tablespoons lemon juice or red wine vinegar
2 cloves garlic, minced or finely chopped
1 ½ tablespoons virgin olive oil
1 sprig mint or dill, finely chopped
Salt and pepper to taste
Peel cucumber and cut it in half. Take a spoon to deseed the cucumber, and then slice into thin slices. Place the cucumber in a bowl and add 1 teaspoon of salt. After 10 minutes, pour the cucumber slices into a seep and with the same spoon press the remaining liquid out. Place the cucumber into a bowl and add the yoghurt. Combine the remaining ingredients into the bowl and mix until well blended and creamy. Add a cucumber slice or olive on top as garnish and enjoy!