Recipes Archive - homecooked.cz

Sichuan Beef Stew

Peter B. — Sun, 15 Feb 2026 18:06:47 +0000

This recipe features a spicy chili base with Sichuan peppercorns and dried spices, resulting in complex flavors. The detailed process includes blanching the beef, preparing aromatics, and simmering for a rich broth.

Ingredients

1 kg Beef neck with bone

Sauté

½ Yellow onion (sliced)

2 Tomatoes (squared)

2 Garlic (sliced thin)

1 Green onions

…spices

1 tsp Ginger powder

1 tsp Sichuan pepercorns

3 tbsp Doubanjiang

2 Bay leafs

1 Cinamon

1 Star anise

…liquids

1 tbsp Shaoxing wine

⅓ cup Soy sauce (light)

1 tbsp Soy sauce (dark)

1 l Water (fully cover meat)

Directions

Prepare

Square veggies. Boil beef for 5 minutes to get rid of impurities.
Rinse afterwards in cold water.

Cooking

Heat pot with oil, add onions and all aromatics including doubanjiang.
Add tomatoes and saute until aromatic.
Place beef back into pot and try to submerge as much as possible with water.

Slow cooking method Slow cook on HIGH for 4 hours, or on LOW for 8-12 hours.

Pressure cooking method Pressure cook on 80kpa for 1 hour with Auto Quick release.

You can also combine methods, start with slow cooking on high, braise for 3 hours and then finish with pressure for 10 minutes with natural release. This helps to break collagen and connective tissue in meat.

Finish

Remove meat from the pot and set aside.
Pulverize the tomatoes and mix vigorously.
Taste if sauce is well balanced and hearty enough.
If sauce is thin, reduce it to increase intensity.
Strain the soup to get rid of impurities, spices and bay leaves.
Optionally remove excess fat with fat strainer.

Serve

Place shredded beef over noodles and pour over sauce.
Garnish with Napa cabbage, Pak Choi and scallions.
Serve with Biang Biang noodles, omitting sauce in the recipe.
You can optionally use any store bough noodles, ideally thick noodles.
You can also serve it over rice.

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Tomato Braised Beef

Peter B. — Tue, 10 Feb 2026 16:00:26 +0000

Rich, slow-braised brisket melts into tender strands coated in a savory tomato-soy sauce. The sauce is glossy and balanced with deep beefy umami with a gentle sweet-sour freshness from tomatoes. Wide Biang Biang noodles soak it up, giving every bite bold flavor and satisfying chew. It’s comforting, hearty, and vibrant at the same time, perfect for a luxurious but rustic meal.

Ingredients

300 g Beef Brisket

Sauce

1 pt Tomato (diced)

½ pt Yellow Onion (diced)

2 pt Garlic (minced)

…spices

½ tsp Ginger powder

½ tsp Chinese Five Spice

2 pt Garlic cloves (minced)

½ tbsp Sugar

…liquids

1 ½ tbsp Soy sauce (light)

½ tbsp Oyster sauce

½ tbsp Shaoxing wine

120 ml Water

½ tsp Beef stock (concentrated jelly)

Thicken

1 tbsp Cornstarch

1 tbsp Water to mix

Directions

Prepare

Slice beef like thick steaks, so you can submerge them in water efficiently.
You can optionally sear the beef to develop more flavor.
Dice veggies. Deglaze pan with liquids and spice and mix well.

Cooking

Place beef back into pot and try to submerge as much as possible.

Slow cooking method Slow cook on HIGH for 4 hours, or on LOW for 8-12 hours.

Pressure cooking method Pressure cook on 80kpa for 1 hour with Auto Quick release.

You can also combine methods, start with slow cooking on high, braise for 3 hours and then finish with pressure for 10 minutes with natural release. This helps to break collagen and connective tissue in meat.

Finish

Remove meat from the pot and set aside.
Pulverize the tomatoes and mix vigorously.
Taste if sauce is well balanced and hearty enough.
If sauce is thin, reduce it to increase intensity.
If sauce is hearty but still too liquid, use cornstarch to thicken.
Create slurry with water and add to sauce, simmer for few seconds.

Serve

Place shredded beef over noodles and pour over sauce.
Garnish with Napa cabbage, Pak Choi and scallions.
Serve with Biang Biang noodles, omitting sauce in the recipe.
You can optionally use any store bough noodles, ideally thick noodles.
You can also serve it over rice.

The post Tomato Braised Beef appeared first on homecooked.cz.

Doenjang Jjigae Stew

Peter B. — Sun, 08 Feb 2026 15:32:11 +0000

Doenjang jjigae is a traditional Korean stew made with fermented soybean paste, giving it a deep, savory, and slightly funky flavor. It’s simmered with tofu, vegetables like zucchini and onions, and often seafood or pork for richness. The result is a hearty, comforting dish that’s commonly eaten bubbling hot with rice as a daily staple in Korean homes.

Ingredients

120 g Beef Brisket (thinly sliced)

Boil (10m)

1 l Water from rice (3rd rinse)

60 g Korean radish

80 g Potatoes

80 g Doenjang or Miso paste

2 pt Garlic cloves (minced)

1 tbsp Gochugaru

1 tsp Beef stock (concentrated jelly)

…add (8m)

80 g Zucchini

2 pt White part of scalions

½ pt Yellow onion

2 pt Shiitake mushrooms

Finish (2m)

80 g Tofu

30 Red peppers (for color)

2 pt Green part of scallions

Directions

Prep the vegetables. Cut the veggies into square pieces.
Cut meat into thin slices, sear over high heat for 2 minutes.
De-glaze with rice water and bring to boil. Add radish and potato.
Add gochujang, soy bean paste, beef stock and garlic. Boil 10 minutes.
Add onion, mushrooms, zucchini, white parts of scallions. Boil 8 minutes.
Add tofu, red pepper, green scallions, Boil for 2 minutes.
Serve over rice.

Recipe is inspired by this page.

The post Doenjang Jjigae Stew appeared first on homecooked.cz.

Biang Biang Noodles

Peter B. — Sun, 08 Feb 2026 14:42:32 +0000

Biang Biang noodles are thick, hand-pulled wheat noodles from China’s Shaanxi region, famous for their wide, belt-like shape and chewy texture. They’re typically topped with chili oil, garlic, soy sauce, vinegar, and often meat or vegetables, creating a bold, spicy, savory flavor.

Ingredients

Noodles

200 g All purpose flour

100 ml Water

4 g Salt

Sauce

10 ml Soy sauce

10 ml Oyster sauce

10 ml Chinkiang vinegar

2 Garlic cloves

½ tsp Ginger powder

1 tbsp Chili oil

Veggies

2 pt Pak choi (blanched)

2 pt Napa cabbage

⅛ tsp Chinese Five Spice

1 pt Handfull of geens (pak choy or spinach)

Garnish

3 tsp Black sesame seeds

Scallions (sliced)

Pulled beef or pork works great too.

Directions

Form the dough. Cover the bowl with plastic wrap and let rest for 30 minutes.
It’s highly recommended to make double portion of dough and for better mixing.
Divide in to 3x 100g and form rectangles. Wrap to plastic foil and rest for 1 hour.
Optionally dough can be stored in fridge for 3 days or freeze.
Stretch dough long and tear in middle to divide to two strips.
Cook in boiling water for 2 minutes. After blanch pak choi for 30 sec.
Mix noodles with sauce and veggies and serve.

Recipe is inspired by this page.

The post Biang Biang Noodles appeared first on homecooked.cz.

Sour Coffee Cake

Peter B. — Fri, 26 Dec 2025 15:57:05 +0000

Perfect for breakfast, brunch, or dessert, this cherry cake recipe is rich, flavorful, and surprisingly easy to make. This cozy homemade coffee cake combines frozen sour cherries, butter, and a tender yeast-raised dough for an elevated twist on a classic.

Ingredients

Dry

2 ½ cups all-purpose flour

1 tsp kosher salt

1 tsp active dry yeast

Cream

115 g butter

⅓ cup granulated sugar

…add

½ cup whole milk (warm)

1 ½ tsp vanilla extract

2 pt large eggs

1 pt egg yolk

Streusel

1 ¼ cups all-purpose flour

½ cup brown sugar

¾ tsp ground cinnamon

¼ tsp kosher salt

115 g butter

Filling

3 cups sour cherries

¾ cup granulated sugar

1 tsp lemon zest

1 tbsp butter

2 tsp cornstarch

lemon juice

vanilla extract

Directions

Macerate the cherries

Combine thawed sour cherries, sugar, the juice of the lemon, lemon zest, and vanilla extract in a bowl. Toss gently and let sit while you prepare the dough. The sugar will draw out the juices, creating a syrupy base.

The sugar will draw out the juices, creating a syrupy base.
Stir occasionally to ensure even coating.

Mix dry ingredients for the dough

In the mixer bowl, whisk together flour, kosher salt, and instant yeast.

Cream butter and sugar

Add butter and granulated sugar to the mixer. Beat on medium speed until light and fluffy. Warm the milk slightly (no more than 110°F) and stir in vanilla extract. Add to the butter. Add the 2 whole eggs and the extra yolk to the bowl. Beat on low speed until just combined. Do not over beat; the mixture will look slightly curdled before the flour is added.

Combine wet and dry components

With the mixer on low, add half of the dry flour mixture, then the remaining liquid (if any), then the rest of the flour. Mix just until a thick, elastic dough forms. Stop mixing as soon as the dough comes together; over mixing can make it tough.

Cold fermentation

Transfer the dough to a greased 9×9 inch pan, smooth the top, cover loosely with plastic wrap, and refrigerate overnight (about 8 hours) to develop flavor and texture.

Cold fermentation is optional but yields a richer flavor and better crumb.

Prepare the cherry filling

Strain the macerated cherries, reserving the juice. Place the juice (and any released fruit) in a medium saucepan. Simmer over medium heat until reduced by half and syrupy. In a small cup, dissolve 2 tsp cornstarch in 2 tsp water, then whisk into the simmering sauce. Bring back to a boil to thicken, then remove from heat and whisk in 1 tbsp butter. Let cool slightly.

Do not over cook the fruit; you want the cherries to stay whole.
A slurry prevents lumps from forming.

Streusel

In a bowl combine flour, brown sugar, cinnamon, and a pinch of salt. Add cold butter cut into cubes. Using fingertips or a pastry cutter, work the butter into the dry mixture until it resembles coarse crumbs with some pea size pieces.

Work quickly to keep butter cold for a flaky texture.
If the mixture feels too wet, add a little more flour.

Preheat the oven

Set the oven to 350°F (177°C) and allow it to fully preheat.

Assemble & bake

Remove the dough pan from the fridge. Spoon the cherry mixture evenly over the dough surface, then sprinkle the streusel topping over the fruit.

Distribute cherries evenly for consistent flavor in each slice.

Place the pan in the middle rack and bake for 35 minutes, or until the cake is puffed, the center is set, and the streusel is golden brown. If the top browns too quickly, cover loosely with foil halfway through.

Allow the cake to cool in the pan for 20 minutes before cutting into squares. Serve warm or at room temperature. Warm slices pair nicely with a splash of milk or coffee.

The post Sour Coffee Cake appeared first on homecooked.cz.

Chilli Oil Noodles

Peter B. — Wed, 08 Oct 2025 16:48:19 +0000

This recipe is more or less fusion of Japanese and Sichuan cuisine. It builds on the dan dan noodles recipe. First we cook pork with Sichuan spices to make it aromatic and fragrant. Sauce on the other hand is using Shiro miso paste which is Japanese ingredient. In combination with rest of the ingredients we create creamy sauce, which coats the noodles all over, bringing the two worlds together.

Ingredients

200 g Ramen Noodles

Meat

100 g Pork Mince

…spices

½ tsp Hoisin

¼ tsp Black Soy Sauce

…liquids

½ tbsp Shaoxing cooking wine (optional)

…aromatics

2 Garlic Cloves

Saute

6 Sliced mushrooms

1 Sliced carrot

Sauce

1 tbsp Shiro Miso Paste

3 tbsp Warm water (from noodles)

1 tbsp Fermented Beans in Chilli Oil (lao gan ma)

3 tsp Crispy Chili oil (lao gan ma)

⅛ tsp Chinese Five Spice

1 pt Handfull of geens (pak choy or spinach)

Garnish

3 tsp Black sesame seeds

Scallions (sliced)

Directions

Cook pork mince over hight heat until well browned, incorporate spices in the mid-cook.
Saute mushrooms and carrot.
At very end add liquids and aromatics as they will cook rather quick.
In a bowl prepare sauce ingredients and place cooked noodles on top.
With tongs, mix the sauce with noodles until it binds with noodles and coats them.
Incorporate meat and mix roughly again, reserve some on top, garnish with rest of the toppings.
Transfer to the serving bowls, garnish to your preference.

The post Chilli Oil Noodles appeared first on homecooked.cz.

Thai Massaman Beef Curry

Peter B. — Thu, 20 Feb 2025 13:07:50 +0000

Massaman Neua, a rich and aromatic Thai curry with beef, has Persian and Malay influences, introduced to Thailand by Muslim traders in the 17th century. Its blend of Indian spices, coconut milk, and local Thai ingredients reflects the cultural fusion of the Ayutthaya period. Massaman Neua stands out for its unique blend of Thai, Indian, and Persian flavors, combining warm spices like cinnamon, cardamom, and cumin with rich coconut milk and tender slow-cooked beef. Its slightly sweet, savory, and mildly spicy profile, enhanced by peanuts and potatoes, makes it a comforting yet complex dish.

Ingredients

Sear

2 tbsp coconut oil

900 g beef short ribs

…then stew

water to cover

Curry

250 ml coconut milk

115 g massaman curry paste

…add

75 g sugar

80 g tamarind paste

45 ml fish sauce

325 g potatoes

previously stewed beef

liquid from beef as needed

Massaman Paste

1 tsp ground coriander seeds

1 tsp ground cumin seeds

¼ tsp ground white peppercorns

¼ tsp ground cinnamon

¼ tsp ground cloves

¼ tsp ground nutmeg

¼ tsp ground cardamom

1 tsp ground lemongrass

20 g ground dried red chilies

1 tsp ground galangal

1 tsp salt

1 tsp fermented shrimp paste (gapi)

¼ cup chopped shallots

5 minced garlic cloves

Directions

Preparation

Prepare the paste in advance, if you are not using store bought version.
Cut meat in to the chunks.

Foundation

Brown meat on coconut oil, develop proper sear on meat.

Stew beef

Introduce water, just enough to cover the beef.
Cover and slowly bring to simmer.

Slow cooking method Slow cook on HIGH for 8 hours, or on LOW for 12 hours. Pressure cooking method Pressure cook on 80kpa for 1 hour with Auto Quick release. Stovetop method Vigorous simmer for 2 hours.

Afterwards set meat aside and reserve cooking liquid.

Curry

In new pot add half of the coconut milk and heat.
Add massaman curry paste and incorporate well.
Add remaining coconut milk, mix well again.
Cook until fat begins to separate and paste turns dark red about 10 minutes.

Simmer

Add sugar, tamarind, and fish sauce, and stir to melt sugar.
Add beef and cubed potatoes and stir to evenly coat with curry mixture.
Simmer for 30 minutes until potatoes are fully cooked.
If sauce is too thick add cooking liquid from beef.

Serving

Serve immediately over cooked jasmine rice.
Garnish with unsalted roasted peanuts, fried onion, any green thai herbs, chives or green scallions.

The post Thai Massaman Beef Curry appeared first on homecooked.cz.

Mangold Soup

Peter B. — Sat, 12 Oct 2024 12:31:01 +0000

Great soup recipe to make use of mangold leaves from your garden, which are very healthy and nutritious. In supermarket you most likely won’t come around mangold leaves, best substitute for this is a whole kale head.

Ingredients

Sauté

1 onion

100 g squared bacon, or hotdog

3 shiitake mushrooms

…spices

½ tsp goulash paprika

1 tsp sweet paprika

½ tsp caraway seeds

4 garlic cloves

½ tsp salt

…add

10 large leafs of mangold

5 potatoes

1 tsp chicken stock concentrate

1500 ml water

Directions

Sauté diced onions and hotdogs on medium heat until browned.
Add sweet and goulash paprika and sauté for a while.
Later add shiitake mushrooms, and wait till they release water.
Add mangold leafs and sauté for minute.
Add potatoes, and all remaining spices, caraway, salt.
Add chicken stock and mix well and pressure cook for 10 minutes on 60kpa with Auto Quick release.
Transfer to serving bowls.

The post Mangold Soup appeared first on homecooked.cz.

Flan Pâtissier

Peter B. — Tue, 11 Jun 2024 14:22:09 +0000

Flan Pâtissier, also known as Parisian flan, is a classic French dessert that combines a silky, vanilla-infused custard with a buttery, flaky pastry crust. This elegant and timeless treat is a staple in French patisseries, beloved for its rich flavor and creamy texture. Perfect for any occasion, Flan Pâtissier showcases the simplicity and sophistication of French baking, making it a delightful addition to your dessert repertoire. Flan Pâtissier, or Parisian flan, dates back to medieval France, where early custard tarts were a favorite among royalty. Its roots can be traced even further to ancient Roman cuisine, which celebrated egg-based dishes. Over the centuries, this creamy, custard-filled pastry has evolved into a beloved staple of French patisseries, delighting dessert lovers around the world with its rich history and irresistible flavor.

Ingredients

Dough

180 g all-purpose flour

200 g unsalted butter

1 tbsp sugar

½ tsp salt

…add

⅓ cup ice cold water

Custard

840 ml whole milk

1 tbsp vanilla extract

1 tbsp good quality rum

½ tsp salt

…mix

200 g granulated sugar

48 g cornstarch

4 large egg yolks

2 large eggs

…add

115 g unsalted butter

Directions

Dough

In the mixing bowl of a food processor combine all dough ingredient except water.
Crumble the dough with pulse mode, process the dough for 8 seconds.
At this point, pieces of butter should still be visible. French cooks call this a “sand”.
Time to add the water, it must be very cold. Gradually add the water.
The dough is done when it has begun to mass.

…lamination

Once dough is well mixed remove to working surface.
Flatten and divide to four pieces.
Roll them out flat to thick slab and wrap tightly in the plastic wrap.
Rest in the fridge for at least 2 hours up to 24 hours.

…forming

Roll out chilled dough to approximately half centimeter.
Patch any cracks and dust with flour to prevent sticking.
Fold sides of the dough and put bottom of the mold under.
Transfer in the mold and unwrap edges and form sides.
Trim the overlaps to get the even edges.
Keep resting in the fridge until time to bake.

Rolled out dough needs to fit your mold with enough overlap to hold custard.

Custard

Warm up the milk, rum and vanilla extract. Just before simmer.
In separate whisk throughly, sugar, cornstarch and eggs.
Pour 1/3rd of milk in to the egg mixture while whisking.
Incorporate your egg mixture into the pan, on medium heat.
While whisking constantly cook until starts to simmer.
Take of the heat immediately and add cold butter, piece by piece.
Strain the custard through sift, cover with plastic foil and refrigerate until cold.

Bake

Preheat oven to conventional mode 365F or 185C. (original 350F was not hot enough)
Whisk your chilled custard to get it smooth.
Pour the custard in to the mold with dough placed on baking tray.
Place in to the oven in the middle rack.
Bake for 40-50 minutes until custard is deep brown.

Custard should not crack or bubble, and ideally not go over 180F.

Cooling

Cool on to the stove top for approximately hour.
Un-mold and chill in fridge several hours until cold to touch.

The post Flan Pâtissier appeared first on homecooked.cz.

Hot Dog Buns

Peter B. — Fri, 07 Jun 2024 19:18:51 +0000

The concept of the hot dog originated from European sausages, particularly the Frankfurter Würstchen from Germany and the Wiener Würstchen from Austria. These sausages were brought to America by German immigrants in the 19th century. The first hot dogs were likely sold by German immigrants from carts in New York City in the 1860s. They were called “dachshund sausages” or “frankfurters” and were sold without buns. Another claim to the invention comes from Anton Feuchtwanger, a German immigrant in St. Louis. In the early 1900s, Feuchtwanger was selling hot sausages at a fair and provided white gloves to protect customers’ hands. When customers did not return the gloves, his wife suggested using a split bread roll instead, leading to the creation of the hot dog bun.

Ingredients

Tangzhong

25 g all-purpose flour

¼ cup whole milk

¼ cup water

Dough

30 ml water

3 g active dry yeast

6 g sugar

5 ½ tsp vegetable oil

5 g salt

1 large egg

tangzhong

122 g all-purpose flour

122 g bread flour

…add

28 g butter

Baking

eggwash

Directions

Prepare tangzhong

Interestingly, in this recipe we use technique borrowed from Japanese milk bread that uses something called a tangzhong, cooked paste made from flour, milk, and water that, when added to a dough, increases the ability of that dough to hold onto moisture.

In small saucepan add water and milk and heat up.
While whisking slowly add flour.
Whisk constantly until you have smooth thick paste.
Set aside and cool to room temperature.

Dough

Load all dough ingredients in to the stand mixer, including previously made tangzhong.
Start mixing on low speed increasing slowly to medium.
Mix approximately for 5 minutes until you have smooth and supple dough.
Add butter and continue to mix for about 10 – 15 minutes on medium speed.
Dough should be supple, and spring back when touched.
Cover and proof until it doubles it’s size, for approximately 1 hour.

…forming

Afterwars remove from the mixer bowl and place to lightly dusted work surface.
Divide dough into 80g balls. You should have 6 balls for default serving size.
Rest formed balls for approximately 10 minutes.
Flatten the formed balls and roll them from top towards bottom.
Close the seem at the end with your thumb, afterwards roll to 6 inches.
Transfer to baking tray lined with baking paper.
Cover and proof for 1 hour or until doubled in size.

Bake

Preheat oven to conventional mode 400F or 200C.
Coat the buns generously with egg-wash.
Place in to the oven in the middle rack.
Bake for 15-20 minutes until deep golden brown.
Cool on to the wire rack, serve warm or room temperature.

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