Nyonyachef landed in Frankfurt I

Nyonyachef went to Frankfurt last May !

Another of my fun eating trip, not so much of sight seeing,....just eat, and eat only.

Check out the 3days eating spree....

Landed in Frankfurt.....45min to Mainz,....8am, Nyonyachef sighted checking out one of the famous meat shop !

Germany is famous for the sausages,...frankfurter, all sorts of pork. Haha...I am in heaven!

Imagine they have so many different types of sausages....the German said they have more than a thousand types of sausages.

The simple original German sausages are best with....of course; bread, sauerkraut, mustards...and...and....

...a beer ! In the morning ??!!!! Why not ?!!...I see the Germans on the road side irregardless of gender, age, size....they are all drinking beer or wine in the morning,...at that time it was only 9am....so..."Prost" (cheers in german) and join them !

Nyonyachef had his 2nd breakfast at 1030am !

I spotted a fish market, interesting concept,...it's a grocery shop selling mainly fish and they cook for you if you want. Either boiled or just simple preparation,...grilled salmon with salad.

It's definitely taste good coz....it's fresh ! Well, after two breakfast, so I skipped lunch and slept. Jet lag syndrome !

...what's for dinner ?

Nyonyachef goes around town asking whether they serve Pork Knuckle...

When you are in Germany,...Pork Knuckle is a must,....but I was looking for something more original rather than Pork Knuckle served in some fancy restaurant, so the locals told me there's one near the Rhine river and it's the original !!??? Hmmm.....definition of original !???

Cool ! the home look alike restaurant is just 2blocks away from Hyatt (nyonyachef stayed there)

Well...check out the place

It's a small cozy restaurant with a bar counter and there's less than ten tables in it...with only two staffs running it; mother and daughter. Did I go to the wrong place ?

OK ...! Let's do some checking ! I was taking some pictures,...you know....act like you are a raw and green tourist....you know what I mean....

Anyway, one of the lady told me this is the only restaurant around, and it has been operating for the past 50years or more !!?? From...great grandma,...to grandma,....and now mother and her....not that I want to say it, but...oh my god !

Ok....not only that I found the place for Pork Knuckle, but this is the original and has long history to go with it.

Well, let's check out the food.....

Cream of fresh "white" asparagus soup...you can only get it in the month of May. In German, it's called "Spargel"

So this is the season for "white" asparagus....that means eat it while you can, so the lady fixed up another typical asparagus dish, boiled and served with hollandaise sauce. Main course; Pork chop with lentil and potatoes,...and the highlight of the evening,....traditional, original, home cooked Pork Knuckle with sauerkraut and potatoes.

"Lecker" (delicious in German)

Actually I did not order, the lady told me she would fixed up my dinner ! How friendly !

After an hour later, the home look alike restaurant was....full ! A priest came to me and start chatting with me, knowing me....a foreigner ! The priest was surprised that a tourist can find this place, according to him the diners are usually regulars and the restaurant only serve limited choices. Eat what is served ! Just like home !

Good experience ! Wait till you see what's for tomorrow....

Kiam Chai T'ng (Salted Vegetable Soup)

Kiam Chai Ark or Salted Vegetable Soup is one of the eight main dishes served during feasting on the eve of Peranakan wedding or during some praying...which I tried not to know, except for the eating part...

In this dish I am only using pork leg and pig's tail....same ingredients, only without the duck.

I am more used to cooking pork rather than duck....

It'a quite simple...just like preparing any other soup dish.

Prepare the ingredients; Kiam Chai, Pork Leg & tail, Shitake Mushroom, Onions, Tomatoes, Tofu (Optional), Ginger, Peppercorn, Nutmeg seed, Garlic, Sour Plum & Coriander Leaves.

Bring the water to a boil, add it the Pork, Shitake Mushroom, Nutmeg seed, Garlic, Ginger and peppercorn. Let it boil for 15min, lower the heat and let it simmer for 45min or till the meat is tender to your liking.

Add in the Kiam Chai, Tomatoes, Onions, Sour Plum and let it boil for another 15min before throwing in the tofu.

Adjust the soup to your preference by adding salt and pepper. Garnish with Coriander Leaves and serve it hot.

Serving for 4 paxs

Ingredients

500g Pork Leg, blanched with hot water

300g Pig's Tail, blanched with hot water

400g Kiam Chai, soaked to get rid of the excess salt

20g Shitake Mushroom, soaked

20g Garlic

30g Ginger, sliced

60g Tomatoes, cut into chunks

50g Onions, cut into chunks

100g Tofu, cut into chunks

1 Nutmeg Seed

1tsp Peppercorn

2 Sour Plum

1/2tsp Pepper

1/2tsp Salt

1.5 lit Water

Curry Fish Head

Nyonyachef deviate from nyonya cooking and....embrace his fear !

....FISH !

To start with,...I am never good with fish ! It's never in my menu when it comes to nyonya cooking. In fact in nyonya dishes,...there's not much exotic fish dishes beside; Perut Ikan, Curry Kiam Hu Kut, Acar Hu, Sambal Stuffed Fish, Assam Pedas...etc.

You realized one thing !...all involved small fish, preserved fish or fish fillet...nyonya cooking seldom or do not have dishes like steam Garoupa, Pomfret or Siakap...I wander why !?

I think it's scary !...big eyes, sharp teeth, shining skin, fishy smell...etc.

Well,..one has to eat !

Prepare the spice paste; Shallot, Dried Chilli, Belachan, Coriander seeds & Cumin seeds.
Low to Medium heat saute the spice paste till fragrant or till the oil separated (Approximately 10min)

Prepare the fish head; Rub the fish head with salt, let it rest for 10min and wash it. Bring water to a boil and steam the fish head for 3-5min. This should get rid of the fishy smell.

Prepare the vegetables; Wash and cut the tomatoes, onions & green chillies.

Heat up the oil in a wok and saute mustard seeds till you can hear the popping sound, add the spice paste, onions, curry leaves and continue to stir-fry for 3min.

In goes the tamarind juice and bring to a boil.

Then add in the fish head, tomatoes, green chillies and stir in the coconut milk.

Add seasoning and bring it to a boil. Garnish with some onions and a bunch of mint leaves.

Serve hot !...with rice.

Serving for 3paxs

Ingredients
Spice Paste 
10 Dried Chilli 
8 Shallots
1tbsp Coriander Seeds
1/2tsp Cumin Seeds 
20g Belachan

1 Red Snapper Fish head, Rub with salt & wash
80g Onions, sliced thinly
60g Tomato, quartered
20g Green chilli, seeded and halved
1 stalk curry leaves
30g Tamarind pulp, soaked
1/2tsp Mustard Seeds
1/2 Coconut Milk
1/2lit Water
2tbsp Oil
5g Mint Leaves
1tsp Sugar, to taste
1tsp Salt, to taste