Archive for september 1st, 2008

sept 01 2008

Burning love

Published by under Meg og mitt liv

Looking for a «quick fix» after a long day at Uni, I came to think of a dish that I seldomly make, since my boyfriend’s not too keen on one of the main ingredients; smoky sausage (røkt kjøttpølse). It’s called «Brennende kjærlighet» = Burning love, which is a pretty darn fabulous name of such a simple dish. It’s just pieces of this sausage fried with some onions and spices (mostly store-bought spice mix, like tex mex), mashed potatoes and ketchup. Easy and wonderful – I just love the taste of smoked meat so this dish is always fulfilling and satifying, but tonight I wanted to «healthy» it up. In other words: Add a bunch of vegetables to it, and make the spice mix myself. I don’t like pre-fabricated food  with lots of preservatives, flavour enhancer (evil MSG), too much salt and colourings in them, so I try to avoid them.

Everbody knows how to fry sausage and how to make mashed potatoes so I will not bother to mention it here, but I can share my special Burning Love spice mix that I added to the pan whilst frying the sausage and onions:

  • a tad of Chili powder
  • some Garam Masala powder
  • a bit dried Coriander powder
  • a bit of Cumin powder
  • some dried, red pepper powder/capsicum
  • a splash of red Tabasco
  • a dash of ketchup
  • a squirt of tomato puré
  • a squeeze of a lemon
  • a couple of tablespoons of water
  • ground black pepper
  • some salt

I also added some chopped, fresh red pepper to the frying pan after a while, and at the end, some grated carrot. This mostly because I recently bought 1,5 kg of it on impulse (and since they were cheap). I’ll try to use some every day since I hate to throw away food, but I’m afraid I’ll have to make a carrot cake soon.

It turned out to be delicious!

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sept 01 2008

Pan-fried rice paper rolls with crab

Published by under oppskrifter

 I’ll  add my changes to the original recipe, as it differs quite a lot from the original recipe I found at this site

 Pan-fried crab & vegetable rice paper rolls

 My beautiful rice paper rolls with dipping sauce


  • 1 carrot – grated (or you could cut it with a julienne iron/in a julienne style manually, I think I will try that the next time, the carrot got too mushy for my taste)
  • 1 1/2 cup finely chopped cabbage - I used chinese cabbage, worked out well but I prefer the regular cabbage
  • 1 spring onion, finely sliced
  • 1 clove of garlic, grated
  • 1 tablespoon finely grated fresh ginger - I just used the same fine grating iron for the carrot, ginger and garlic
  • 6 rice paper sheets - I used the small ones, so to use up all the stuffing I guess I used 12 sheets.
  • 6 crab sticks - I used the frozen ones, as I know that I’ll never eat a whole bucket of crabsticks before they go bad anyway
  • 2 tablespoons of oil - I used rape seed oil, but any oil suitable for high temperatures will do, like peanut oil
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon hoisin sauce - I was all out and didn’t find any in the local supermarket, so I made my  own dipping sauce (turned out ok, but not a favourite):
  • 1 tablespoon oyster sauce
  • 1 tablespoon runny forest honey (mmh, tangy and not too sweet)
  • 1 tablespoon soy sauce
  • 1 teaspoon sweet chili sauce
  • 1 teaspoon sesame oil
  • a couple of tablespoons of water, for thinning it out, after taste
  • a whole lotta sesame seeds, by accident


I mixed all the vegetables, let the rice paper soak in hot water for 15 seconds and drip off excess water, and placed about 1 tablespoon of filling in one corner of the rice paper sheet. Placed one crabstick on top of the veggie-mix, folded in the sides of the rice paper, and rolled it up carefully. CAREFULLY! I think I ripped three of the sheets; letting them soak too long makes them too fragile to handle, while too short soaking time also makes them un-managable. Heated the soy oil in a normal frying pan at medium-low heat, and fried the rolls until they had a nice light-brown colour on all four sides, about 8 minutes in total frying time. Let them drip off as much excess oil as possible on a kitchen towel (reduce the calories!). I mixed the dipping sauce in between the frying, but I think the next time I will add a clove of garlic and some ginger to the dip (and off course some hoisin-sauce, when I’ve gotten around to buy some at a chinese store). 

If you need a step-by-step instruction on how to handle rice paper rolls you can find a good one here:

How to handle rice paper wrappers

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