BEPPI'S RECIPE PAGE

Table of Contents

More to come ...

Beppizza

Want to eat Pizza, but too lazy to prepare the dough? Then try this invention of mine: Cut the vegetables into slices of 1cm, place on a cake tin, forming a plane layer. Mix tomatoes, onions, garlic. Pour mixture over the vegetables. Season and cover everything with cheese. Bake in a preheated oven (180°C) for 15-20min.
Serve with boiled rice.

Broccoli with Yellow Sauce

I created this to change the mind of those who think turmeric is mainly a colouring. Cook broccoli in salted water until soft. Melt butter, add garlic, spices and flour, fry a short time. Add milk and, stirring constantly, heat up until the sauce thickens.
To serve, place broccoli and boiled rice on plates side by side, pour the sauce over both, garnish with almond chips.

Potatoe Sauerkraut Paprikasch

Sauerkraut (which is German and literally means sour cabbage) is cabbage preserved by lactic acid fermentation. Although mostly thought of as typically German, it is also very common in eastern Europe - and even Korea and Japan have vegetables preserved in the same way. This recipe is Hungarian. Boil potatoes in salted water, then peel and cut into big cubes. Fry onions and garlic in the lard, then add Sauerkraut, soup, cream, paprika and spices. Boil for some minutes, then add potatoes and sausage, mix and serve.

Moussaka

I always took inspiration from the cuisine of the countries I visited. One of my first journeys, in 1984, was to Greece, where this recipe is from. Fry the eggplant slices in olive oil until soft. Fry the meat in leftover oil until it turns white, then add onion, garlic, tomatoes, ½ tsp. salt, pepper and cinnamom, mix and simmer for 30min. Then add half of the cheese. For the sauce melt butter and mix it with flour, then add milk, eggs, ½ tsp. salt, nutmeg and the other half of the cheese, mix and heat until it thickens. Put half of the eggplants into a casserole, cover it with meat, add another layer of eggplant and pour over the sauce. Bake in a pre-heated oven (220°C) for 35min.
Serve with white bread, salad and Tsatsiki (Coarsely grate ½ cucumber, squeese out the water, mix the rest with 500g Yoghurt, pepper, salt and lots of crushed garlic, let it stand for some hours before serving).

Pesto (Italian Basil Sauce)

Basil grows like a weed in my garden in Singapore. This is what I do with the excess: Put everything into a mixer and produce a homogenous paste. Serve warm on noodles.

Pickled Garlic

Boil everything except garlic for 5 minutes. Add garlic and heat until it starts boiling again, then fill it into glasses, close and keep for at least 4 days before serving.

Satay with Peanut Sauce

This Malaysian National Dish is definitely worth the effort. The ingredients are available in Asian shops.

Peanut Sauce:

Fry onion in a little oil until soft. Grind lemon grass, ginger and galangal. Mix everything and simmer until the sauce thickens. (Add water if necessary)

Satay:

Marinate the meat in a mixture of the other ingredients for some hours. Put the pieces onto skewers and grill it over burning charcoal (or in a kitchen oven at 220°C).
Serve with boiled rice, peanut sauce, sliced cucumber and onions.

Fish Head Curry

This dish is originally an invention of Indian immigrants (from Kerala) to Singapore, but nowadays loved by all races. Don't be put off by the fish head, it is delicious and contains more meat than you would imagine. Of course this recipe works with other pieces of fish as well. Fry dry spices and onion in a little oil until soft, add ginger, garlic, lemon grass, curry leaves, salt, glutamate, sugar, coconut milk and tamarind juice and let it boil for 5 minutes. Add tomatoes, ladyfingers and fish head and boil until done (15-20min). Sprinkle the dish with coriander leaves before serving with rice.

Spring Rolls

I got this original Shanghaian recipe from Jicang Guo, whom I met in Tokyo in 1992. Cut pork, cabbage, mushrooms and onion into matchsize pieces. Mix meat with starch and fry together with onions and garlic for a short time, then add cabbage and mushrooms and fry until the cabbage is soft. Season to taste. Add some water and allow to boil, then let it cool down. Wrap portions of this filling into the pastry (Some day I might add an inline-image on how to wrap it ...) and deep fry it until brown and crispy.

Chicken with Walnuts

China has so many superb dishes, that it's impossible to mention them all. Here's one more: Marinate the meat in egg, salt, soy sauce and starch. Meanwhile roast the walnuts in oil, add 2 tbsp. sugar to melt and cover the nuts. In another pan stir-fry the meat in little oil, add bean paste, 1tbsp. sugar, rice wine and sesame oil. Lastly add the nuts, mix and serve.

Yasai Itame (Vegetable Sauté)

Of course Sushi is my favourite Japanese dish, but sometimes really fresh fish is hard to get. Fortunately Japan also offers others other delicacies, such as these: Marinate the pork in 1 tbsp. soy sauce and Sake. Heat oil in a pan and stir-fry ginger and pork for 3 minutes on high heat. Add vegetables according to how long they take to cook: first carrot, onion, cabbage, bean sprouts, peppers last. When the vegetables become tender, season with soy sauce, pepper and salt. Server with rice.

Nasu no Nabe Shigi (Eggplants and Green Peppers with Miso)

Miso is a fermented soy bean paste and often used in Japanese cuisine. It's also very healthy and a good source of protein for vegetarians. Mix Miso with Sake and sugar. Heat oil in a pan, add eggplants and sauté until the oil is absorbed, then add water and cook until soft. Add Mixture and peppers, sauté for 3 minutes more. Server sprinkled with sesame seeds.

Miso Soup

This comes with virtually every meal in Japan. Boil vegetables and water for some minutes, add Wakame, Tofu, Dashi no Moto and lastly dissolve the miso in the soup. Garnish with thinly sliced spring onions.

Mousse au Chocolat

Separate white and yolk of the eggs, beat white until whipped. Mix sugar into the yolk until it dissolves. Melt the chocolate on low heat, mix it with yolk, cream and whipped white. Let it cool down in the refrigerator for 3 hours or longer.

Piskotada

This is a simple version of the famous Italian Tiramisu and comes from Slovakia. Mix everything except the biscuits. Put the biscuits into a casserole layerwise and pour the mixture over it. Let it stand for 4 hours or overnight.

Chai (Indian Spice Tea)

This sweet Asian milk tea is addictive. You have been warned! Bring water, milk and spices to boil, add tea leaves and sugar, serve after 5 minutes.

Frank Berauer alias Beppi!
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	Kampung Lasia, 10 Lasia Avenue, Singapore 277843