https://paulstapel.com/categories/difficulty-45/Recent content in Difficulty 4|5 on Paul's ParticlesHugo -- gohugo.ioen-usMon, 26 May 2025 21:24:22 +0200https://paulstapel.com/recipes/rendang/Mon, 26 May 2025 21:24:22 +0200https://paulstapel.com/recipes/rendang/When I really want to cook something great, I like to take my time. Rendang is one of the beef stew(-like) meals I like to cook. I usually don’t have galangal at home, but this recipe can also work without, still keeping that amazing taste! Ingredients Beef (lean) Coconut milk Neutral cooking oil Clove powder (a little) Nutmeg powder (a little) Kurkuma powder Cinnamon stick Star anise Kaffir lime leafs Lemongrass (stalk, smashed) Tamarind paste Paste Garlic (3 cloves) White onion (half a large white onion, or one medium-small one) Lemongrass (white part, smashed) (2 stalks) Dried chilis (about 6) Ginger (Medium sized piece) Salt Tumeric (Or galangal if you have it) Cooking plan Add some oil to a pot and start by browning your beef.https://paulstapel.com/recipes/oven-baked-short-ribs/Sun, 13 Apr 2025 20:45:58 +0200https://paulstapel.com/recipes/oven-baked-short-ribs/!Be aware that this recipe takes about 4 hours to finish! I love myself a good hunk of meat, and short ribs are a satisfying fill that can feed quite some guests. I don’t grill often, and so I have to get creative when it comes to making ribs, but I have found that ovens work well enough for most pieces of meat. So that’s exactly what we will be using :)https://paulstapel.com/recipes/saagwala/Wed, 05 Mar 2025 21:13:47 +0100https://paulstapel.com/recipes/saagwala/I am becoming a little obsessed with Indian cuisine, and while searching for new things to cook I stumbled upon Saagwala, and because I am a large fan of spinach, I simply had to try this. I find it is best served with Naan, but Roti and rice would also complement it quite well. Ingredients Marinade Chicken (bone-in) Cooking oil (1 tbsp) Yoghurt (full) (enough to cover) Cayenne powder (2 tsp) Garam masala (2 tsp) Coriander powder (2 tsp) Cumin powder (1 tsp) Fenugreek seeds (1 tsp) tumeric powder (1/2 tsp) Curry Spinach (a load of spinach, about equal weight to your meat) Vegetable oil White onions (minced) Garlic (minced) Ginger (grated) Tomato paste Red or green chili Heavy cream (yoghurt would also work) Mint leafs (fresh, but dried also works) Cumin powder Coriander powder Garam masala Tumeric powder Cayenne powder Cooking plan Start by marinating your chicken beforehand.https://paulstapel.com/recipes/shoyu-ramen/Wed, 26 Feb 2025 20:44:11 +0100https://paulstapel.com/recipes/shoyu-ramen/Shoyu ramen is an amazing dish that can be extended to your liking very easily. The name of this ramen dish comes from the addition of soy sauce to your broth (Shoyu = Japanese soy sauce). As this recipe can be made with lots of different ingredients, I will simply suggest some of the ingredients you could add to your ramen. This recipe may take some multi-tasking if you are adding a lot of toppings, so prepping well is recommended!https://paulstapel.com/recipes/moussaka/Fri, 13 Dec 2024 13:22:32 +0100https://paulstapel.com/recipes/moussaka/It is no secret that I love greek food. My stomach simply can’t get enough of the delicous fatty recipes that Greek people have come up with. Among these hearty recipes, moussaka stands out as one of my favorites. I made it for a birthday dinner last week, and the deliciousness is well worth the preperation time. Ingredients Meat filling Beef mince White onion Garlic Tomato passata Tomato concentrate Bay leaves Cinnamon (powder, sticks also work and give an even nicer taste) Oregano Sugar Salt (Cheap) red wine Olive oil Beef stock (cubes or homemade) Besamel sauce (not a typo) Butter (equal part butter to flower) Flour Milk (cold) Nutmeg Eggs (not vital, but help the sauce brown, creating a nicer color) Parmesan Eggplant bottom A bunch of eggplants Salt Cooking plan Eggplant bottom Start with the bottom of your moussaka by cutting your eggplant into circular slabs of about 1 cm thick.https://paulstapel.com/recipes/japanese-curry/Mon, 26 Aug 2024 20:28:31 +0200https://paulstapel.com/recipes/japanese-curry/After having been on a vacation to Vietnam and Singapore for three weeks (hence the gap in posts, haha), this is one cuisine I have fallen in love with. I simply had to get a recipe to make this myself, and in my opinion, I am quite close to mimicking the taste of the curries I’ve had in Singapore. Be warned, this recipe can take up to 2 hours. I suggest serving this dish with (white) rice.https://paulstapel.com/recipes/sichuan-pork/Mon, 20 May 2024 21:56:30 +0200https://paulstapel.com/recipes/sichuan-pork/The recipe I referred to in my previous post. The flavour can best be described as má là, a Chinese term meaning numbing ( má 麻) and spicy ( là 辣). The aroma is citrusy and deep, and the flavour leaves you wanting more. I suggest you serve this with rice. This recipe takes about 45 minutes, but it is well worth it. Ingredients Pork belly (without the rind) Black pepper About a tablespoon of red Sichuan peppercorns (less if you can’t stand the numbing effect) Five-spice powder High smoke point cooking oil (like vegetable oil) Star anise Onion Ginger As much pepper as you can handle (and don’t be a wimp!