Cooking with Hugo!
By Eigen Huis & Tuin: Lekker Leven 3 minutes ago Modified: 3 minutes ago
RTL
It’s Friday and that means: snack platter day! Hugo is going to work on a Taiwanese variant today. For this he makes grilled mushrooms with cumin and chili, fried fish with lime salt and bubble tea on the side. We start with the mushrooms. Further on you can read the recipe for the fish and the bubble tea.
Grilled mushrooms with cumin and chili
Snack platter dish for 4 people Preparation time: approximately 25 minutes
Ingredients:
300-400 gr. king oyster mushrooms or other mushrooms 1 clove of garlic 2 tablespoons soy sauce 1 teaspoon sesame oil 1 tablespoon sesame seeds 1 tablespoon cumin seeds 1 teaspoon chili flakes salt flakes
Additional requirements: grill pan
Preparation method:
Step 1: Cut the mushrooms in half lengthwise or into thirds, depending on the size of the mushroom.
Step 2: Peel and grate the garlic and mix it with the soy sauce and sesame oil. Marinate the mushrooms in this for 10-15 minutes.
Step 3: In the meantime, toast the sesame seeds in a dry frying pan for about 1 minute on low heat. Add the cumin seeds and toast for another minute, until the sesame seeds are golden brown and the cumin seeds start to smell nice. But be careful! Cumin seeds burn quickly!
Step 4: Mix the sesame and cumin seeds with the chili flakes and a pinch of salt flakes. Then heat a grill pan on medium heat and grill the mushrooms for 3 to 4 minutes on each side.
Step 5: Cut the mushrooms into bite-sized pieces, mix with the seed mixture and serve with the drinks platter.
Fried fish with lime salt
Snack platter dish for 4 people Preparation time: approximately 25 minutes
Ingredients:
neutral oil for frying 1 lime 1 tablespoon salt flakes 400 g white fish 1 egg 30 g cornstarch 30 g flour
Additional requirements:
pan for frying fine grater kitchen paper 
Preparation method:
Step 1: Heat the oil in a (deep fryer) pan to 180ºC. In the meantime, grate the peel of the lime and mix it with the salt. Rub a little with your hands, so that the oils are released from the peel and the salt becomes a little ‘wetter’.
Step 2: In a deep plate, mix the flour and cornstarch. Beat the egg in another deep plate.
Step 3: Cut the fish into 3 by 3 cm pieces. First put them through the flour mixture, then through the egg and then through the flour mixture again.
Step 4: Fry the fish for 4 to 5 minutes until golden brown, cooked through and crispy. Do this in batches so that the pan is not too full.
Step 5: Drain the fish on kitchen paper and season with the lime salt.
Bubble tea
Drink for 2 to 4 people Preparation time: approximately 20 minutes
Ingredients:
5 gr. earl grey tea 75 gr. tapioca pearls 100 gr. brown sugar ice cubes 100-150 ml full-fat milk
Additional requirements:
Tip: Make sure the straws are thick enough for the thick tapioca pearls. They will expand further when cooked.
Preparation method:
Step 1: Make tea with 500 ml boiling water and the earl grey tea. Let it steep for 5 minutes and then let it cool.
Step 2: In the meantime, bring the tapioca pearls, brown sugar and 200 ml water to the boil in a saucepan.
Step 3: Let it simmer for 5 minutes, until the tapioca pearls are soft and the sugar syrup is a bit syrupy. Then turn off the heat.
Step 4: Divide the tapioca pearls together with the sugar syrup over 4 glasses. Don’t like it very sweet? Then you can also add a little less or no syrup at all.
Step 5: Add a few ice cubes to each glass and divide the tea between the glasses. Pour a dash of milk into each glass and serve with a thick straw.
Enjoy your meal and drink!
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