China Town
Every city around the world has it's own China Town and Amsterdam is no different.
On a street called Zeedijk, a stones-throw away from the Red Light District, you'll find a cluster of Chinese restaurants and supermarkets. There are Peking ducks hanging in the windows, Chinese families doing their groceries, paying their respects at the beautiful Chinese Temple or grabbing a bite to eat.
We needed some specialty Asian ingredients so we made our way to Dun Yong supermarket. You'll find an incredible array of Chinese, Japanese, Thai and Asian ingredients. Ranging from frozen tom yum soup packs, fresh coriander with the root attached to a range of woks and steamers. This is the one-stop shop for your Asian store cupboard and ingredients you won't find any where else.
It was getting late and we hadn't eaten lunch yet, so Mischa suggested we go and eat dim sum at Hoi Tin. He's been eating there for years and has always wanted to take Bernadette to try it out, so this was the perfect opportunity.
We sat down to a pot of fragrant, steaming jasmine tea before tucking in to steamed dumplings with prawns and scallops. Aubergine slices, filled with pounded shrimp, deep fried in a light batter and served on a soy based sauce. To end, sesame balls, fried and filled with a sweet peanut paste. Reasonably priced food which does wonders for your soul and belly! We'll be going back soon to have dinner there.
Spicy Kohlrabi
Kohlrabi is an unsual vegetable which isn't well known. You've probably seen at at the green grocers but have never know what to do with it. Well, here's an easy and flavour vegetarian recipe with kohlrabi as the star.
Serves 4
Ingredients
1,3 kg kohlrabi
1 teaspoon cumin seeds
1 heaped teaspoon turmeric
3 cloves garlic
1 red chilli pepper
6-8 tomatoes
small bunch coriander
300 g basmati rice
4 Tablespoons olive oil
salt and pepper
Method
Bring a small pot of salted water to the boil for the rice. Slice the ends off the kohlrabi and peel. Cut each into 8 pieces. Finely slice the chilli into rings and finely chop the garlic. Cube the tomatoes.
Heat a frying pan over medium-high heat. Add 4 tablespoons olive oil to the pan, followed by the chilli pepper and garlic. Fry briefly and then add the kohlrabi. Fry for 1 minute. Add the cubed tomatoes.
Add the cumin seeds and turmeric, a pinch of salt and 150 ml water to the pan. Cover with a lid and cook gently for 20-30 minutes until the kohlrabi is tender (the point of a knife should pierce through easily).
Add the rice to the small pan and boil for 8-10 minutes. Drain off the water and keep the rice warm.
Finely chop the coriander and stir half through the rice. Place the rice in a serving bowl.
Divide the spicy kohlrabi between 4 plates. Scatter with the remaining coriander and serve the rice on the side.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
