夜中から今朝にかけて、そしてその後またすごい雷と雨でした。シンガポールはこのところ、雨季のようなお天気が続いていますね。そんなお天気でも問題なくタクシーが捕まるのが、とても有難いです。
It’s been very strange weather in Singapore like a rainy season, it rained and thundered from very early in the morning, then later again. I’m so glad that it’s easy to get a taxi even in such weather, though.
今日の夕食は、チキンシュニッツェル（チキンのカツレツ）、サルサとローストポテト添え。昨日に引き続き、私と夫と猫の幸せ生活のこちらのレシピです。夫も大好きなようで、作るたびに美味しい、美味しいと食べてくれます。
Today’s dinner was Chicken schnizel (chicken cutlet), Salsa & Roast Potato. Like yesterday’s dinner, this is also from this blog (Japanese only).
チキンの胸肉を薄くスライスしてパン粉をつけて揚げ焼きにし、シャンツァイたっぷりのサルサとローストしたポテトを添えています。わたしはサルサには、トマト、玉ねぎ、きゅうり、赤と黄色のパプリカ、レモン汁、オリーブオイル、シャンツァイを入れています。チキンのカツとサルサの相性がとても良いと思います。チキンが柔らかくジューシーですし、簡単で、さっぱりとしていて美味しいです。いつも買うお肉屋さんのチキンの胸肉が大きいので１人１枚は多いので、いつも残ったものをカツサンドにして夫が翌日ランチに持っていきます。今日も、そこそこ大きなのが１切れ残りました。
All you do is to slice chicken breast very thinly, salt & pepper, flour, egg & bread crumb each piece and shallow fry. For the salsa, I use tomato, onion, cucumber, red & yellow pepper, lemon juice, olive oil and coriander leaves. Chicken cutlet goes so well with this salsa. Chicken comes out very tender, crispy outside and tasty. Such an easy one to make and always tasty. 1 chicken breast (I guess “a half” strictly speaking but you know what I mean) each is a little too much because chicken breast we get in the butcher’s is very large, there is usually a piece or 2 left. There was just 1 large piece left today so it’ll be used in a chicken cutlet sandwich tomorrow for lunch for my husband to take to the office.
今日は日本で買った「エジプト塩」をチキンに使ってみました。
I used what is called “Egyptian Salt” that I bought online in Japan on the chicken today.
この「エジプト塩」ですが、エジプト塩のレシピ本に考案されて販売されているご本人が「食べるとエジプトにトリップできるような味！という妄想からつけたものでエジプト由来ではありませーん！」と書かれているので偶然のようですが、エジプト由来の「Dukka」というスパイスやナッツと混ぜたお塩のディップのようなものと材料はとてもよく似ています。わたしも２００８年に香港でお友達だけを対象にしていたおもてなし教室でご紹介したのですが、そのときのDukkaと材料は全く同じ(アーモンド、ピスタチオ、ごま、塩、クミン、コリアンダー）です。（本来ヘーゼルナッツを加えるようですが、わたしはヘーゼルナッツが苦手なので入れませんでした。）ただ、わたしはナッツが好きなのでもっとナッツをたくさん（でも、もっと細かめ）入れていたのと、スパイスは荒い粉くらいに砕いて使っていました。当時色々ネットで検索をしてみて（お友達から聞いたイメージとネットの情報だけで、わたしは実際にそれを食べたことはまだなかったのでした）こんな感じかな、と作ってみたものでした。
This “Egyptian Salt”, according to the person who invented it and is selling it, isn’t from Egypt, she named it because she feels when you taste it it’ll take you to Egypt. So I guess it’s just a coincidence but it is extremely similar to what I know of “Dukka” and what I have introduced to my friends who came to my “Entertaining class” that I used to run in Hong Kong just for my friends. A friend of mine told me about this “dry dip called dukka” that she had in Australia to dip bread in and I got very interested and searched online to see what it was like and made this mixture. I used exactly the same ingredients – almond, pistachio, sesame, salt, cumin, coriander – as what is used in this “Egyptian Salt”. (The original “dukka” seemed to have hazelnuts but I don’t personally like them so I didn’t use them.) I do love nuts so I used a lot more nuts (broke them smaller than in “Egyptian Salt”) and I also ground spices to rough powder.
「エジプト塩」にはホールのコリアンダーがたくさん入っていますし、ナッツは細かくなっている部分もありますが、ほとんどがゴロゴロと大きな塊で入っています。個人的にはコリアンダーのホールは少しなら美味しいのですが、たくさん入ってしまうととてもインパクトが強くてコリアンダー味になってしまうのでもう少し細かくした方が使いやすい気がします。そして、使ってみての感想は、お塩と他のものが均等に混ざっているわけではないので、お塩代わりのように使うのにはとても使いづらいです。というのは、どれくらいの塩分がつくのか食べてみないとわからないのです。なので、以前わたしが使っていたように、パンにオリーブオイルをつけてそこにこのナッツ入りのスパイス塩をつけて食べるような使い方なら良いのですが、色々なお料理の味付けそのものに使うのには塩分調整が難しく感じます。味見をしながら様子を見て足せるタイプのお料理なら使えます。そして、入っている容器の口が狭いので手を入れて摘んで出すことが出来ず、スプーンなどですくって使わなくてはいけないのも使いづらい。
“Egyptian Salt” has a lot of whole coriander and nuts are mostly in large pieces although there is some finer bits. Personally, I find that coriander seeds have very strong flavour, they can be tasty but can become too much if you pick a lot of them, I think it’s easier to use if seeds are broken. I found that this “Egyptian Salt” isn’t easy to use, to be honest, because it’s hard to see how much ratio is salt when you use it, some parts have a lot more salt than other parts as the ingredients are not mixed uniformly. It’s fine to dip in bread with olive oil but if you want to use it as a seasoning I think it’s hard to judge how salty your food is going to be. Also, the container is not very wide and you cannot put your fingers to pinch some, you always need to scoop some up with a little spoon.
販売されている方はナッツがゴロゴロしている部分とそうでない部分を使い分けるように推奨されていて、それはグッドアイデアだとは思うのですが、やはり塩分量がわからいにくくて使いにくく感じるので、わたしは大きなナッツは全部食べてしまい、残っているのはごまとスパイスとお塩の状態にしておいて、ナッツが欲しいときは後から自分で乾煎りしたナッツを足して使っています。これなら好みの量のナッツを加えられますし塩分の量ももう少しわかりやすいように思います。
The person who is selling this salt recommends you to use the part that has large pieces of nuts and the part that has finely ground nuts separately and it sounds like a good idea but it’s not very practical, again it’s hard to see how much salt is contained. So, what I ended up doing is to eat all the large chunks of nuts and just keeping the rest (mostly salt, spices and sesame seeds) and add larger pieces of nuts when I want to. This way, I can see the salt level a little easier.
今日もチキンに使いましたが、やはり少し塩分が足りなかったので、食べている時に足して食べました。美味しかったです。
Like I said I used it on the chicken but it wasn’t enough, so we sprinkled some over while we were eating, the flavour went well together.
他にアボカドにかけたり、生のトマトにかけてトーストにのせたりしても美味しいです。
I’ve used it over avocado toast and tomato toast before, it goes well with them, too.
noodleさんのフレッシュサルサ、彩りも鮮やかでほんっと美味しそう〜！
そして、うふふ。
翌日のサンドイッチもご主人様は楽しみなんだろうな〜♪
私も少し前にお魚のフライにサルサを合わせたけれど、やはりサルサはもっとあったかくなってからの方がいいな〜と思ったわ。
まさにシンガポールなら１年中ぴったり！
はい、シンガポールはいつでもサルサの気候です〜（笑）。
ゴージャスなサラダ、ペテルスレーラーとディルとオリーブオイルは欠けています..
ヘッカナッツ、ピスタチオ、ゴマなしのドッカ用
あなたが説明したように、アザミの香辛料やサファランはそれが付属しています。 私はそれを800年間行うことができます。 エジプトからの起源はそうでしょう。 それが至る所にあるので、カイロのすべてはAsuanまたは北で異なって調理されるでしょう、しかし基本的なレシピがあります。 あなたはいつも痛みをかけなければならないこと、これは私たちの好みです。
Thank you very much for your comment! I’m guessing you use Google Translate, but unfortunately, it doesn’t work very well for Japanese. I’m trying to guess what you wanted to say… Are you from Egypt?
Egyptian bread, original recipe. Ingredients
3 x large scrap flour
2 1/2 x cup flour
1 x Hefestück 15 geram
1 x small spoon sugar
1 x small spoon of salt
1/2 x Cup Water
Steps
Dissolve the yeast with sugar and dissolve in some warm water, leaving to pull in a warm place for a quarter of an hour until active.
Mix the flour with the waste and salt and then add the yeast and water and knead the cheese well for 20 minutes with the lift and load the dough and is called “soft dough ” in the language of the baker and have an audible voice and the goal is it To add air to the dough.
Until a cohesive and tender dough is formed, let the dough brew in a warm place for two hours.
Crush the dough to the core of the desired size and stack the balls in a tray sprayed with apostasy and covered with a cloth, leaving to stand in a warm place until it has doubled in size.
The uniqueness of the dough on the surface, sprayed with apostasy in the form of medium-sized fish breads, is neither thin nor thick.
The loaves are stacked in bowls sprinkled with apostasy and covered and brought back to brewing for an hour.
Preheat oven to high temperature and move the living from the Chinese into the oven with your hand with no touch of the top and roll in the oven and bake directly on the oven or heat a baking tray in the baking tray.
Thank you for the recipe! I guess you use Google Translation for English as well. Although it is working better than translating into Japanese, there are still a lot of strange translation going on, I hope I can work it out and try it one day.
What is “scrap flour”?
I’m guessing “Hefestück” is instant yeast?
What is “the waste” in “Mix the flour with waste and salt”?
What is “the living from the Chinese” ?
thank you also back, yeast piece or 15 gram ,, fresh yeast not dry yeast, thanks for the recipe !. I hope I can try it someday. good appetite.
What is scrap flour it is COMPLETE ground with its sound.))
What is “waste” in “flour with waste its sound, mix”?
Also, what is “apostasy”? flour??
this is wheat flour peel…
again in English
Beautiful salads, without Petersilien and dill and olive oil, lemon it is not that is not an Egyptian salad, without pistachios, without sesame seeds that must not come.
As you said, thistle spices and Sarafan are also added. For 800 years I have been able to tell the old-fashioned cooks. The origin is in Egypt. Since it is all present, everything in Cairo is cooked differently than in Aswan or in the North, but there is an eternal basic recipe. This is our tradition. just like in Germany, or Austria, yes you are right, Our boss, is a true Egyptian.
Thank you very much for posting the comment in English again!
This salad (salasa) is not Egyptian or I’m not even trying to make it Egyptian, it’s just a salsa to go with the chicken. If anything I suppose it can be “Middle-Eastern” but it also can be Mexican. I am interested in Egyptian food, too, though. Not that I’ve ever had it but I do have a large cookbook that has many recipes of Middle-Eastern and the area around it and there are some recipes of Egypit, they look very interesting.
many thanks to you back !!!! I promise you, starting today, to get real Egyptian food recipes as an article, and step by step how to do that, actually old Egyptians were the first farmers to have baked flat bread on the planet more than 4000 years ago, yes they did made, as a hint. why a lot of EU doctors recommend eating Egyptian or Meditranean food is associated with weather and mother nature, yes after winter or summer (Seison) this is her secret, added, natural food unprocessed and always fresh. thank you again, and extra thank you for your courtesies. bye for now
That’s great, I’ll be looking forward to seeing some Egyptian food recipes! I’d love to try some. I love flat bread, too!
Ok the first recipe is flatbread according to Egyptian art.
Many Thanks !!