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NorwegianChili´s THP food blog

Dinner today. Homemade Chicken Madras cooked with 10 Thai Demon and 4 Smoked Jolokia who really make the flavor. It balances with the garlic and indian herbs like a professional ballet dancer on her toes. Served with steamed 1class thai rice, peppers in olive oil stuffed with feta cheese and homemade Samoonbread with garlic from my porch! Just freaking awesome


- 10 hot fresh chillies
- 4-6 super hots. I choose smoked for the flavor! 
- 3 tablespoons oil, I use canola oil
- 3 cloves
- 3 cardamom pods, substitute can be ground, not recommended 
- 3 large onions diced, fine!
- 6 garlic cloves, or 3 Chinese garlics minced 
-1 thumb of galangal or ginger root, finely chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander seeds
- 1 teaspoon turmeric
- rocksalt to taste
- 1 teaspoon fresh grounded nutmeg
- 7  tomatoes, pureed
- some fresh coriander leaves chopped
- 1 teaspoon garam masala
- 700-1kg of chicken breast or thigh! 
Add the onions and sauté them in the oil until they are dark in the color! Its important to get them dark brown. Add the garlic, ginger and chillies at high heat,  stir well and blend it even quickly. Blend the garlic, ginger, turmeric, cumin and salt and stir it in, lower the heat. Add the chicken and mix it well with the purée and add about 50-60ml of water. Lastly add the tomatoes and nutmeg, stir and let it simmer for about 15-20minute on low heat. Serve with chosen side dish (rice, indian potatoes, bread etc) and sprinkle garam masala and fresh coriander when serving. Bon Appetite   
PS! For a thicker consistancy simmer without lid, if you want even thicker, add some cornmeal, but do it early so it don't leave andy flavor! 
The peppers are easy. Chose whatever you like for pepper and cut the top off. Clear out the seeds. Take some feta cheese in a bowl with some olive oil and mix and mush it with your hands, then fill the peppers. Let them rest in olive oil with garlic, salt, ground pepper and basil for a couple of hours. 
Samoon bread, arabian or Iraqi bread. 
1tb sugar
2.5dl warm water
1.8L white flour
1tb salt
1.25dl oil
5dl buttermilk 
2-3tb dry yeast 
Apply as normal bread, but spread it with fingers and make it a flat disc shape. Let it rice for about 20min before baking at 250 degrees for about 5 - 6 min or until you get brown spots on the crust. Add whatever seasoning you want, best is homemade garlic butter spread out on the warm bread! 

Norwegian style Chili Con Carne 

500g ecologic ground beef, 97% lean beef 
1 pack of bacon
2 onions
6 morugas/ghost/habs/reaper or what you fancy
2 red paprika peppers
1 can ecologic mashed tomatoes
1 can ecologic beans (Heinz)
1 can tomato beans (Heinz)
4 Chinese garlic 
2ts cummin
5-6ts paprika pepper powder
6-10 ts chillipowder of choice
1 bottle of weissbier with honey (IMPORTANT)

Take a pot and fry the finely cut bacon in some oil. Add diced garlic, onions and sauté until its shiny. Add the meat, quickly stir and take it off the heat and let it sit. Heat your oven to 200 degrees C and bake your chilies and pepper with some oil until they are lightly blackened. Dice it and add it to the pot. Add beans, beer, tomatoes and let it boil up while you stir. Let it simmer for about an hour on low heat without lid. Add salt, tomato beans and the rest of the ingredients and let it simmer for another hour with lid! Serve with bread with garlic and coriander 

Tomkay Noodle Soup

10 tiger prawns
5 red chili of choice
2dl of homemade vegtable broth (or 1 block dry broth)
2-3 thailand spring onion
2 thailand eggplant
2 longbeans
6 asparagus
4 bullet chili
2ts tomkay purée
1tea spoon lemon grass purée
1tea s koriander purée
1tea s galang purée
1 portion ricenoodles

Boil the noodles in boiling water for 3min, cool with running cold water!

Add 2dl water with the 2dl broth (or 4dl and the broth block), tomkay purée, diced chilie, all of the above purée's, diced spring onion in a pot and let it reach cooking point. For a rounder taste add some coconut cream powder, but it's best without. Lower the heat to low boil and add the diced eggplants and the tiger schrimps in this case and let it simmer. Add loang beans, asparagus at the end as they are only to be crispy. Poor over the coo noodles and you have an awesome soup with heat and low fat. Flakes chilies after taste and also diced chilie in rice-vinegar is good.



Blue Mussels aus Högargen White
Easiest recipe ever, but then again, one of the most tasteful you can make if you enjoy seafood! Just follow these simple steps for perfection! 
Get fresh blue mussels and clean them quick in fresh cold water. Tap them with a knife and toss out the ones that don't close. They are dead.
1.5-2kg blue mussels 
4 - 5 sweet onions
1 handfull of parsley
5 - 7 red chillies
4 tomatos
6 garlic cloves
4 bottles of Högarden White 
1 lime
Chop the chili, parsley and onions quite fine. Put the tomatoes in boiling water and let them boil until the skin is coming off. Then peel the tomatoes and dice them. Add some oil in a large pot and turn up the heat. Sauté onions, chillies, and garlic until the garlic is shiny. Add the tomatoes and stir quickly before adding the beer (add enough beer to only cover 10% of the mussels, its supposed to steam not boil). Drink the rest of the beer or serve with the food. Add the parsley and let it come to a boil, keep it almost boiling adding the mussels. The clue is to adjust the temperature so the liquids steam from the start and continuing through the process. Let the mussels steam and carefully stir now and then. The process is short, maybe 6 - 10min depending on volume. When most of them have opened up, take it off the heat and serve. Toss the ones that did not open. The clue is not to cook them dry, so dont wait for the last 10% to open. They do cook them selfs for some minutes after taking them off the heat. Add mussels on serving plates and let some liquids and ingredients get over them. Sprinkle with parsley and squeeze some lime over, just a tad. Omg, this is so simple so good. 
Tip! Save the liquids from the pot, run them through a sill and freeze the liquid. Awesome as stock for fish soup etc. 


Norwegian Chili´s De Surlonge Pointe Bernaise
This dish will blow anyones mind away. Takes you incredible 7min to prep and then a few min in the oven. Sundays are especially good as you probably have leftovers from the BBQ or dinner last night. It is a mind-bobbling experience that is as simple as its genius. If you had prime-cut, sirloin, entrecôte the night before your prep time is even less. If not, just sauté your meat at high temp until colored and take it off. Here is the list:
Serves 2:
  • 300-400gram of sirloin
  • 1 jar of fig and plum jam
  • 1 weelpiece of brie 
  • 1 spring onion
  • 1 handfull of Lingonberry or Cowberry
  • 1 large fennel
  • 2 slices of large bread, sourdough
  • butter
  • chillipowder 
  • homemade bernaise sauce (I can share the recipe for this)
  • parsley 
Put your slices of bread on some foil. Spread some unsalted real butter on it and chop the fennel in long thin pieces. Drop some lingonberry´s on top and add some jam here and there. Cut the meat in long slices and lay it on top of the fennel, jam and berries and addd finely chopped spring onions on top. Add the béarnaise sauce and add some chili powder on top. Cut the brie in long pieces and let it cover the meat. Add some parsley on top finely chopped or dry. The oven should be preheated to about 250 degrees celsius. Bake them for just a fem minutes, until the cheese is slightly runny. Eat and enjoy!! 









Ok guys, time for another Norwegian dish with a twist
Fishballs Indica 
500gram fishballs
8 thai chili
1inch ginger
1/2 tb curry
8 cherry tomatos
1 chinese garlic/4 cloves
1/2 tb rough ground salt
1/2 tb madras powder
1/2 tb dried rosemary 
1tb CNG21500
Fishballs. Boil 400g of white fish, cod or whitefish. Add in a blender and add salt, white pepper to taste, add some water and flour and make a good mash like meatballs. Fry them over low heat until done or boil. 
Chop chili, garlic, tomats, ginger roughly in some oil. Add the rest of ingredients in pan and fry the flavors out quickly. Add the remaining, blend quickly and let it all fry on medium heat to get some color. Serve and eat. Tasty as can be!!!! And HEALTHY! 
Not metallic as licking on a pole, but a brief aftertaste. Anyhow, you would now when you try some Norwegian lamb. Just saying that they have a larger variety of food. Herbs, grass, wild bushes etc ;) 
Lingonberry cant really be compared to anything. Its sweet, but yet with a bitter aftertaste that comes and goes quickly. Its not a berry you eat from the bush. It really depends on the sugar to balance the flavor. Its probably one of the best attribute to wild meat and meatballs. 
Rosemary is commonly used, in particular with deer and lamb. Moose has a beat more wild taste to it than deer. But then again, deer can taste like an ox if bread. Wild they have that distinctive wild taste. Like big birds. Slow cooking deer lions at 180C, 3min in, 3min out resting, 5 times after a quick sauté in butter on high heat. With that I like to use red wine reduction with herbs, vinegar, onions and chocolate in it. Roasted almond potatoes with parsley sprinkled over. Moose is the best. Both sirloin and tenderloin is amazing! Brown gravy with cream, roasted or boiled potatoes, especially mountain almond potatoes, baked tomatoes, broccoli, carrots (baked in oven).