Polish Gołąbki – Traditional Stuffed Cabbage Rolls

Gołąbki are one of the most comforting and beloved dishes in Polish home cooking. Tender cabbage leaves are wrapped around a hearty filling of ground meat and rice, then slowly simmered with bay leaves and allspice, giving the dish its signature warm, nostalgic aroma.

As the rolls cook gently, the cabbage becomes soft and silky, while the filling stays juicy and flavorful. Served with a light sauce and classic mashed potatoes, gołąbki are the kind of meal that feels filling, cozy, and deeply familiar—perfect for family dinners, weekends, or colder days.

This is simple, honest comfort food, passed down through generations, and still cooked today in Polish kitchens exactly because it’s so satisfying and timeless.

Ingredients:

- Middle size cabbage

- 600g ground meat

- 250g cooked rice  

- Salt, pepper to taste

- half an onion, chopped

- 1-2 cloves of garlic, minced

- 2-3 bay leaves

- 3-4 all spice berries

Instructions:

1. Prepare the cabbage:

- Core the cabbage.

- Boil the whole cabbage until slightly softened.

- Carefully separate the leaves, cutting away any remaining hard stems, trying not to tear the leaves.

2. Prepare the Filling:

- In a bowl, mix ground meat with cooked rice, egg, breadcrumbs, salt, and pepper. 

- Ensure the mixture is well combined.

3. Stuff the Cabbage Leaves:

- Place a portion of the meat mixture onto each cabbage leaf.

- Fold both sides of the leaf inward and then roll it up to encase the filling.

4. Cooking:

- Line the bottom of a pot with some of the leftover cabbage leaves.

- Place the cabbage rolls in the pot.

- Add the sliced mushrooms together with the soaking water.

- Season to flavour.

- Add enough water to cover at least two-thirds of the height

- Cook over low to medium heat for about 1 hour or until the cabbage rolls are fully cooked.

- At the end of cooking, add heavy cream to the pot. Thicken with a cornstarch slurry to the desired consistency

- Cook the sauce for 5 more minutes before serving

5. Serving:

- Serve the cabbage rolls with mashed potatoes

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Three Cup Chicken (San Bei Ji) – Taiwanese Braised Chicken with Basil

Three Cup Chicken (San Bei Ji) is a classic Taiwanese dish that’s beloved for its rich, savory-sweet flavor and aromatic finish. Named for the traditional “three cups” of key ingredients—sesame oil, soy sauce, and Shaoxing wine—this dish features tender chicken pieces braised in a deeply flavorful sauce with garlic, ginger, and a touch of chili.

The magic happens when the sauce reduces and clings to the chicken, creating a glossy, caramelized coating packed with umami. Fresh Thai basil (or scallions) added at the end brings a fragrant, herbal lift that balances the richness of the sauce.

Perfect served with steamed rice, Three Cup Chicken is both comforting and impressive—a simple dish that delivers bold, authentic Taiwanese flavor at home.

Quick Tips:

- Use bone-in chicken pieces for maximum flavor.

- Simmer slowly to let the sauce penetrate and thicken.

- Adjust chili to taste for mild or spicy heat.

Ingredients:

- 35 ml sesame oil

- 10-15 slices ginger

- 10-15 cloves garlic

- 1 dried chili, halved

- 800g chicken wings or other chicken pieces

- 60 ml warm water

- 60 ml Shaoxing wine

- 20 ml dark soy sauce

- 20 ml light soy sauce

- 10 g brown sugar

- 1/2 tsp white pepper

- Small bunch of Thai basil leaves or 2 scallions, cut into 2-inch/5cm lengths

Instructions:

1. Infuse the Oil with Aromatics:

   - Heat sesame oil and vegetable oil in a wok over medium heat.

   - Add ginger slices, garlic cloves, and dried chili to the oil.

   - Let the aromatics infuse the oil for a couple of minutes until fragrant.

2. Sear the Chicken:

   - Increase the heat to high and add the chicken to the wok in a single layer.

   - Sear the chicken until golden brown on both sides.

3. Prepare the Sauce:

   - In a small bowl, mix warm water, Shaoxing wine, dark soy sauce, light soy sauce, brown sugar, and white pepper.

   - Pour the sauce mixture over the chicken in the wok.

4. Simmer the Chicken:

   - Stir the chicken to coat it in the sauce.

   - Cover the wok, reduce the heat to medium, and simmer for 15 minutes to cook the chicken through. If you prefer more tender chicken, simmer for 20 minutes.

5. Reduce the Sauce:

   - Remove the cover and turn up the heat to high to rapidly reduce the sauce.

   - Stir the chicken occasionally during this process to prevent burning.

   - Continue cooking until the sauce clings to the chicken, giving it a rich, dark color.

6. Add Thai Basil or Scallions:

   - Toss in the Thai basil leaves and/or scallions.

   - Stir-fry for another minute until the greens are wilted.

7. Serve:

   - Serve hot with steamed rice or your favorite side dish.

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Gołąbki (Polish Stuffed Cabbage Rolls)

Gołąbki are a classic Polish comfort food consisting of cabbage leaves wrapped around a hearty filling of minced pork or beef, rice, and herbs. The rolls are gently cooked in a savory tomato-based sauce until tender and flavorful. Traditionally served with mashed potatoes or fresh bread, gołąbki are a staple at Polish family gatherings and holiday meals.

Ingredients:

- Middle size cabbage

- 500g ground meat

- 200g rice (cooked)

- Salt and pepper to taste

- 50g dried mushrooms

- 100ml cream 

- 10g  flour

- Salt, pepper 

Instructions:

1. Prepare the cabbage:

- Core the cabbage.

- Boil the whole cabbage until slightly softened.

- Carefully separate the leaves, cutting away any remaining hard stems, trying not to tear the leaves.

2. Prepare the Filling:

- In a bowl, mix ground meat with cooked rice, egg, breadcrumbs, salt, and pepper. 

- Ensure the mixture is well combined.

3. Stuff the Cabbage Leaves:

- Place a portion of the meat mixture onto each cabbage leaf.

- Fold both sides of the leaf inward and then roll it up to encase the filling.

4. Cooking:

- Line the bottom of a pot with some of the leftover cabbage leaves.

- Place the cabbage rolls in the pot.

- Add the sliced mushrooms together with the soaking water.

- Season to flavour.

- Add enough water to cover at least two-thirds of the height

- Cook over low to medium heat for about 1 hour or until the cabbage rolls are fully cooked.

- At the end of cooking, add heavy cream to the pot. Thicken with a cornstarch slurry to the desired consistency

- Cook the sauce for 5 more minutes before serving

5. Serving:

- Serve the cabbage rolls with mashed potatoes

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Thai-style Basil Chicken

Thai Basil Chicken (Pad Krapow Gai) is a classic Thai stir-fry dish made with minced or thinly sliced chicken, stir-fried with garlic, chilies, and plenty of fresh Thai basil leaves. The dish is seasoned with a savory and slightly spicy sauce, typically made from soy sauce, fish sauce, and a touch of sugar. The combination of the peppery, anise-like flavor of Thai basil and the heat from the chilies makes this dish fragrant and flavorful. It's usually served over rice and often topped with a fried egg.

Ingredients

- 400g chicken breast

- 10ml oil

- 6 cloves of garlic, chopped

- 3-4 chillies, chopped (adjust according to your spice preference)

- 15g brown sugar

- 15ml dark soy sauce

- 20ml fish sauce

- 20ml oyster sauce

- Handful of Thai basil leaves

Instructions

1. Prepare Ingredients:

   - Chop the garlic cloves and chillies.

   - Measure out the brown sugar, dark soy sauce, fish sauce, and oyster sauce.

   - Rinse the Thai basil leaves and set aside.

   - Cut the chicken into cubes or strips. 

2. Stir-Fry:

   - Heat the oil in a wok or large skillet over medium-high heat.

   - Add the chopped garlic and chillies to the hot oil and stir-fry for about 30 seconds to release their flavors.

3. Cook Meat:

   - Add the chicken to the wok and stir-fry, until the chicken is cooked through and no longer pink.

4. Add Seasonings:

   - Sprinkle the brown sugar over the cooked chicken and stir to combine.

   - Pour in the dark soy sauce, fish sauce, and oyster sauce, stirring well to coat the meat evenly with the sauces.

5. Cook Basil:

   - Once the chicken is fully cooked and the sauces are well incorporated, add the Thai basil leaves to the wok.

   - Stir-fry for another minute or two until the basil leaves are wilted and fragrant.

6. Serve:

   - Remove the wok from the heat and transfer the spicy Thai basil chicken stir-fry to a serving dish.

   - Serve hot with steamed rice or noodles.

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Lu Rou Fan 滷肉飯 - Taiwanese Braised Pork Rice

Lu Rou Fan (滷肉飯) is a beloved Taiwanese dish consisting of braised pork served over steamed white rice. The pork is slowly cooked with soy sauce, rice wine, sugar, garlic, and a blend of aromatic spices such as star anise and cinnamon, resulting in a savory, slightly sweet sauce. The dish is typically garnished with chopped green onions, fried shallots, or pickled vegetables, adding texture and flavor. Known for its comforting and rich taste, Lu Rou Fan is a popular and hearty meal in Taiwanese cuisine.

Ingredients:

- 500g Pork, cut into smaller pieces

- 150g onion, chopped or shallots

- 3-4 Cloves garlic, minced

- 20ml Light soy sauce 

- 40ml Dark soy sauce

- 30 ml Cooking wine 

- 30ml Oyster sauce 

- 10g Sugar 

- 1 tsp Five spice powder

- 1 tsp White pepper

- 600ml Water

- 6 Hard boiled eggs (optional)

Instructions

1. Prepare ingredients:

- Cut pork into pieces.

- Peel and finely mince the garlic cloves.

- Place the eggs in a pot of cold water. Bring to a boil and let them cook for 8-10 minutes. Remove the eggs and place them in a bowl of ice water to cool. Once cooled, peel the eggs and set aside.

2. Cook:

- In a pot, add enough oil to cover the bottom. Heat over medium-high heat and add the minced garlic and onion. Fry until fragrant and slightly golden, about 1-2 minutes.

- Add the pork to the pot. Stir fry over high heat until the pork is browned and some fat has rendered out, about 5-7 minutes.

- Add the light soy sauce, dark soy sauce, cooking wine, oyster sauce, sugar, five spice powder, and white pepper. Toss the pork to evenly coat with the seasonings.

- Pour in water. Cover the pot and bring to a boil.

- Once boiling, reduce the heat to medium-low. Simmer for 45 minutes, or until the pork is tender and the flavors have melded together.

- If using hard boiled eggs, add them to the pot during the last 10 minutes of cooking. This will allow the eggs to absorb the flavors of the sauce.

- Taste the dish and adjust seasoning if needed. Add more soy sauce or salt if necessary.

- Remove the pot from heat. Serve the pork and eggs over steamed rice, spooning the sauce over the top. Enjoy!

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Meatballs with Rice in Tomato Sauce - Pulpety z Ryżem

Pulpety z ryżem w sosie pomidorowym is a traditional Polish dish consisting of tender meatballs made with ground meat, rice, and seasonings, cooked in a rich and flavorful tomato sauce. This comforting meal is often served with mashed potatoes and a side of fresh or pickled vegetables, making it a satisfying and wholesome dish.

This dish is a staple in Polish home cooking, beloved for its simplicity, affordability, and comforting taste. It’s a family-friendly meal that can easily be made in large batches, often evoking nostalgic memories of childhood and family dinners.

Ingredients

Meatballs:

- 150 g cooked rice

- 500 g ground meat

- 1 egg

- Salt and pepper, to taste

Sauce:

- 4-5 garlic cloves

- 300 g tomatoes

- A few basil leaves (optional)

- Salt and pepper, to taste

Instructions

1. Cook the Rice:  

- Rinse the rice thoroughly under cold water to remove excess starch.  

- Cook the rice according to the package instructions until tender.  

- Once cooked, spread the rice out on a plate or tray to cool completely. This will prevent the mixture from becoming too wet.

2. Prepare the Meatball Mixture:  

- In a large mixing bowl, combine ground meat, rice, egg and seasonings. 

- Mix the ingredients thoroughly using a spoon or your hands until evenly combined.  

- If the mixture feels too wet or doesn’t hold its shape, gradually add breadcrumbs until the desired consistency is achieved.

3. Form the Meatballs:  

- Scoop about 1-2 tablespoons of the meat mixture and roll it between your palms to form small, round meatballs.  

- Place the meatballs on a tray or plate and set them aside.

4. Prepare the Sauce:  

- In a blender, combine tomatoes, garlic cloves and seasonings. 

- Blend until smooth. Adjust seasoning to taste.  

- Transfer the tomato mixture to a large pot and bring it to a gentle boil over medium heat.

5. Cook the Meatballs:  

- Carefully place the meatballs into the simmering sauce, ensuring they are submerged.  

- Reduce the heat to low, cover the pot with a lid, and let the meatballs cook for 10-15 minutes.  

- Stir gently every few minutes to prevent sticking or breaking the meatballs.

6. Adjust the Sauce:  

- If the sauce is too thin, simmer uncovered for a few minutes to reduce it.  

- For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Stir the slurry into the sauce and cook until it thickens.  

- For a creamier sauce, stir in 1/4 cup of heavy cream after cooking.

7. Serve:  

- Serve the meatballs warm with a side of mashed potatoes and a fresh salad. Garnish with chopped parsley if desired for extra flavor and presentation.

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Spicy Thai Basil Pork Stir-Fry

 

Spicy Thai Basil Pork Stir-Fry is a classic Thai dish known for its bold flavors and aromatic ingredients. It features tender pork stir-fried with fresh Thai basil, garlic, chili peppers, and a savory sauce.

Thinly sliced pork is quickly cooked in a hot wok with garlic, chili peppers, and a savory sauce made from ingredients like soy sauce, oyster sauce, and fish sauce. The dish gets its distinctive flavor from the fragrant Thai basil leaves, which are added towards the end of cooking to infuse the dish with their peppery and slightly sweet aroma. 

Thai Basil Pork Stir-Fry is typically served hot over steamed rice, making it a satisfying and flavorful meal. It's a popular street food dish in Thailand and is also commonly found in Thai restaurants worldwide.

Ingredients

- 400g pork mince

- 10ml oil (vegetable or peanut oil)

- 6 cloves of garlic, chopped

- 3-4 chillies, chopped (adjust according to your spice preference)

- 15g brown sugar

- 15ml dark soy sauce

- 20ml fish sauce

- 20ml oyster sauce

- Handful of Thai basil leaves

Instructions

1. Prepare Ingredients:

   - Chop the garlic cloves and chillies.

   - Measure out the brown sugar, dark soy sauce, fish sauce, and oyster sauce.

   - Rinse the Thai basil leaves and set aside.

2. Stir-Fry:

   - Heat the oil in a wok or large skillet over medium-high heat.

   - Add the chopped garlic and chillies to the hot oil and stir-fry for about 30 seconds to release their flavors.

3. Cook Pork:

   - Add the pork mince to the wok and stir-fry, breaking up any clumps, until the pork is cooked through and no longer pink.

4. Add Seasonings:

   - Sprinkle the brown sugar over the cooked pork and stir to combine.

   - Pour in the dark soy sauce, fish sauce, and oyster sauce, stirring well to coat the pork evenly with the sauces.

5. Cook Basil:

   - Once the pork is fully cooked and the sauces are well incorporated, add the Thai basil leaves to the wok.

   - Stir-fry for another minute or two until the basil leaves are wilted and fragrant.

6. Serve:

   - Remove the wok from the heat and transfer the spicy Thai basil pork stir-fry to a serving dish.

   - Serve hot with steamed rice or noodles.

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Taiwanese Three Cup Chicken - Sanbeiji 三杯雞

Three Cup Chicken, or "San Bei Ji 三杯雞" in Mandarin, is a popular Taiwanese dish known for its rich and aromatic flavors. The name "Three Cup" refers to the trio of key ingredients used in the dish: soy sauce, sesame oil, and rice wine.

The chicken, typically cut into bite-sized pieces, is cooked in a flavorful sauce made by simmering the key ingredients along with garlic, ginger, and sometimes basil leaves. The sauce caramelizes during cooking, creating a slightly sweet and savory flavor profile with a hint of nuttiness from the sesame oil.

Three Cup Chicken is often served hot and garnished with fresh basil leaves for added aroma and flavor. It's commonly enjoyed as a main dish alongside steamed rice or other side dishes in Taiwanese cuisine. The dish's rich and comforting taste makes it a favorite in both home-cooked meals and restaurant menus throughout Taiwan and beyond.

Ingredients

- 20 ml sesame oil

- 20 ml vegetable oil

- 10-15 slices ginger

- 10-15 cloves garlic

- 1 dried chili, halved

- 800g chicken wings or other chicken pieces

- 60 ml warm water

- 60 ml Shaoxing wine

- 20 ml dark soy sauce

- 20 ml light soy sauce

- 10 g brown sugar

- 1/2 tsp white pepper

- Small bunch of Thai basil leaves or 2 scallions, cut into 2-inch/5cm lengths

Instructions

1. Infuse the Oil with Aromatics:

   - Heat sesame oil and vegetable oil in a wok over medium heat.

   - Add ginger slices, garlic cloves, and dried chili to the oil.

   - Let the aromatics infuse the oil for a couple of minutes until fragrant.

2. Sear the Chicken:

   - Increase the heat to high and add the chicken to the wok in a single layer.

   - Sear the chicken until golden brown on both sides.

3. Prepare the Sauce:

   - In a small bowl, mix warm water, Shaoxing wine, dark soy sauce, light soy sauce, brown sugar, and white pepper.

   - Pour the sauce mixture over the chicken in the wok.

4. Simmer the Chicken:

   - Stir the chicken to coat it in the sauce.

   - Cover the wok, reduce the heat to medium, and simmer for 15 minutes to cook the chicken through. If you prefer more tender chicken, simmer for 20 minutes.

5. Reduce the Sauce:

   - Remove the cover and turn up the heat to high to rapidly reduce the sauce.

   - Stir the chicken occasionally during this process to prevent burning.

   - Continue cooking until the sauce clings to the chicken, giving it a rich, dark color.

6. Add Thai Basil or Scallions:

   - Toss in the Thai basil leaves and/or scallions.

   - Stir-fry for another minute until the greens are wilted.

7. Serve:

   - Serve hot with steamed rice or your favorite side dish.

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Polish Meatballs - Kotlety Mielone

While pulpety and kotlety mielone share the same DNA—ground meat, onions, and breadcrumbs—the final experience on the plate is quite different.

Kotlety Mielone, often referred to simply as kotlety, is a beloved traditional Polish dish that holds a special place in the hearts of many. These delicious ground meat patties are a staple of Polish home cooking, often served with mashed potatoes, gravy, and a side of pickled cucumbers or cabbage. 

These homemade Polish meatballs are tender, flavorful, and perfect for a comforting meal. Enjoy them as a delicious and satisfying dish that's sure to please the whole family!

Ingredients

- 250g ground pork

- 250g ground beef

- 1 egg

- 30g breadcrumbs

- Salt and pepper to taste

- Cooking oil (for frying)

Instructions

1. Mix Ingredients:

   - In a large mixing bowl, combine the ground pork and ground beef.

   - Add the egg and breadcrumbs to the meat mixture.

   - Season with salt and pepper according to your taste preferences.

2. Form Meatballs:

   - Use your hands to mix everything together until well combined.

   - Take a small portion of the meat mixture and shape it into a flat, oval-shaped patty about 1.5cm (roughly 1/2 inch) thick. 

   - Repeat with the remaining mixture, placing the formed patties on a plate or tray.

3. Cook Meatballs:

   - Heat a few tablespoons of vegetable oil in a large skillet or frying pan over medium heat. Make sure the oil is hot but not smoking.

   - Carefully place the formed patties in the hot oil, making sure not to overcrowd the pan. Fry the kotlety in batches if necessary. 

   - Cook for 3-4 minutes on each side, or until golden brown and cooked through. To check for doneness, you can cut one meatball in half to ensure it's cooked through with no pink in the center.

4. Serve:

   - Once the meatballs are cooked, transfer them to a serving dish.

   - Serve hot with mashed potatoes, gravy, and pickled cucumbers or cabbage on the side.

Tips:

- You can customize the flavor of your kotlety by adding different herbs and spices to the meat mixture, such as paprika, thyme, or parsley.

- For a leaner option, you can use ground turkey or chicken instead of pork or beef.

- If you prefer a crispy coating, you can dredge the formed patties in flour before frying them.

- Leftover kotlety can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven before serving.

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Sichuan-style Eggplant Stir-Fry

 

If you're a fan of spicy food, just like me, you're in for a treat with this simple dish – Sichuan-style eggplant with minced pork. For a vegetarian version, you can easily skip the meat, but the real star here is the sauce!

I was a bit intimidated when I first saw the long list of ingredients, thinking it might take a lot of time. Surprisingly, though, most of them are seasonings, and the cooking process turned out to be quite fast.

Ingredients

- 2-3 large eggplants, cut into 1-inch pieces

- 1 tsp rice wine vinegar

- 120g ground pork

- 1/4 tsp salt

- 1/4 tsp pepper

- 2 tsp Shaoxing wine

- 3 cloves garlic, minced

- 2 tsp ginger, grated

- 1 tsp chili flakes

- 1 tsp cornstarch

- 1 tbsp water

Sauce:

- 2 tbsp soy sauce

- 2 tbsp oyster sauce

- 2 tbsp doubanjiang

- 1 tsp sesame oil

- 1 tsp granulated sugar

Instructions

1. Cut the eggplant into bite-sized pieces

2. Soak the egg plant in water with 1 teaspoon of rice wine vinegar for 15 minutes. This helps remove any bitterness from the eggplant.

3. While the eggplants are soaking, prepare the sauce by combining all the sauce ingredients in a bowl. Mix well and set aside.

4. Heat a large pan or wok over high heat. 

5. Add 1-2 tablespoons of oil to the pan. Once hot, add the soaked eggplant pieces and cook them over high heat until they are lightly browned, about 2-3 minutes. You may need to cook the eggplant in batches to avoid overcrowding the pan. Once cooked, set the eggplant aside.

6. Season the ground pork with salt, pepper, and Shaoxing wine. 

7. In the same pan used for cooking the eggplant, add the seasoned pork and cook it over high heat until it's browned and cooked through. Set the cooked pork aside.

8. In the same pan, add minced garlic, grated ginger, and chili flakes. Sauté the aromatics over high heat until they become fragrant, about 1-2 minutes.

9. Return the cooked pork and eggplant to the pan. 

10. Pour the prepared sauce over the pork and eggplant mixture, stirring well to coat everything evenly.

11. In a small bowl, mix the cornstarch with water to create a slurry. Add the slurry to the pan, stirring continuously.

12. Cook the pork and eggplant in the sauce for about 30 seconds, or until the sauce thickens and coats the ingredients evenly.

13. Once the sauce has thickened, remove the pan from the heat. 

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Rou Zao Fan - Taiwanese Braised Pork Rice

Rou Zao Fan (肉燥饭) is a classic Taiwanese dish featuring minced pork over rice, similar to a Lu Rou Fan. It's also known as "Lu Rou Fan" (滷肉飯), though there are slight regional differences between the two. 

he pork is minced or finely chopped and cooked with a blend of soy sauce, rice wine, sugar, garlic, and various spices until it becomes tender and flavorful. The cooking process usually includes braising the meat for a rich, savory taste.

Common spices include star anise, cinnamon, and sometimes five-spice powder, which add depth to the dish. It's often garnished with chopped green onions, fried shallots, or pickled vegetables to add texture and contrast. Served over a bed of steamed white rice, which absorbs the flavorful sauce from the minced pork. Rou Zao Fan is a comforting and hearty meal, popular in Taiwan for its delicious simplicity and rich flavors.

Ingredients

- 250g minced pork

- 2 tbsp oil

- 1 teaspoon minced ginger

- 1/2 cup chopped shallots

- 1/8 teaspoon 5 spice powder

- 1 tbsp rice wine

- 1 teaspoon sugar

- 1 tbsp light soy sauce

- 1/2 tbsp dark soy sauce

- 1/2 tbsp oyster sauce

- White pepper, to taste

- 250 ml water

- Boiled eggs

Instructions

1. Heat the oil in a large pan or skillet over medium heat.

2. Add the minced ginger and chopped shallots to the pan. Cook until they become translucent and fragrant.

3. Add the minced pork to the pan. Break up any large clumps and cook until the pork is browned and cooked through.

4. Once the pork is cooked, add the rice wine, sugar, light soy sauce, dark soy sauce, oyster sauce, and 5 spice powder to the pan. Stir well to combine and evenly coat the pork with the seasonings.

5. Pour in the water and bring the mixture to a simmer.

6. Carefully add the boiled eggs to the pan, gently nestling them into the pork mixture.

7. Reduce the heat to low and cover the pan. Allow the pork and eggs to simmer in the sauce for about 20 minutes.

8. Once the pork is tender and the sauce has thickened slightly, remove the pan from the heat.

9. Serve hot, with steamed rice and your favorite vegetables on the side.

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Sichuan-style Mapo Tofu 麻婆豆腐

 

Sichuan Mapo Tofu 麻婆豆腐 is a beloved dish from Sichuan Province in China. It's a spicy and flavorful dish made with tofu, ground meat (often pork or beef), fermented black beans, garlic, ginger, and Sichuan peppercorns, all cooked in a spicy and numbing chili bean paste sauce. The dish typically has a bold and complex flavor profile, with the numbing sensation from the Sichuan peppercorns adding another dimension to the dish.

Mapo tofu is known for its rich, spicy, and aromatic sauce that coats the tofu and meat, creating a deliciously satisfying dish. It's often served hot and garnished with chopped green onions for added freshness and flavor. Despite its fiery reputation, Mapo tofu is a favorite among many for its addictive taste and comforting qualities.

I add more chilies if I make it for myself, but this version is milder in spice so that my husband can also enjoy it. Making it is very simple! 

Ingredients

- 300g tofu, drained and cubed

- 15g salt

- 4-5 tbsp Sichuan peppercorns

- 4-5 chili peppers, to taste

- 4-5 cloves garlic, minced

- 120g ground pork

- 2 tbsp chili bean paste (30g)

- 1 tbsp brown sugar (10g)

- 1 tbsp rice wine (15ml)

- 1 tbsp light soy sauce (15ml)

- 15ml sesame oil

- 200ml water

For the Slurry:

- 1 tbsp corn starch

- 1 tbsp water

Instructions

1. Prepare the Tofu:

   - Drain the tofu and cut it into cubes.

   - Bring a pot of water to a boil with a dash of salt.

   - Add the tofu cubes to the boiling water and let them simmer for 2-3 minutes.

   - Remove the pot from the heat but keep the tofu in the water until ready to use.

2. Prepare the Sichuan Peppercorns:

   - Toast the Sichuan peppercorns in a dry pan over medium heat for a few minutes until fragrant.

   - Grind the toasted Sichuan peppercorns into a fine powder using a mortar and pestle or a spice grinder.

3. Cooking the Dish:

   - In a pan, heat some oil over medium heat.

   - Add the minced garlic and chili peppers to the pan and sauté until aromatic.

   - Add the ground pork to the pan and cook until browned.

   - Stir in the chili bean paste and cook for another minute.

   - Pour in the water and season with rice wine, brown sugar, and light soy sauce.

   - Let the mixture simmer for a few minutes to allow the flavors to meld.

4. Finish the Dish:

   - Drain the tofu cubes from the water and carefully add them to the pan with the pork mixture.

   - Simmer the tofu in the sauce for 4-5 minutes to allow it to absorb the flavors.

   - In a small bowl, mix together the corn starch and water to make a slurry.

   - Stir the slurry into the pan to thicken the sauce.

   - Sprinkle the ground Sichuan peppercorns over the dish and drizzle with sesame oil.

   - Give everything a gentle stir to combine.

5. Serve:

   - Transfer the Mapo Tofu to a serving dish.

   - Serve hot with steamed rice.

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Mala Spicy Beef Stir Fry

Mala Beef Stir-Fry with Mince is a delicious and spicy dish that combines minced beef with the bold flavors of Sichuan peppercorns, known for their numbing heat. “Mala” translates to "numbing and spicy," referring to the distinct flavor profile of this dish. 

Ingredients

- Half onion, chopped

- Spring onion, chopped

- 250g beef mince

- 2 lantern chilies, sliced

- 1 teaspoon Sichuan pepper

- 1 tablespoon light soy sauce

- 1 tablespoon dark soy sauce

- 1 tablespoon brown sugar

Instructions

1. Chop the onion and spring onion. Slice the lantern chilies.

2. Add sesame oil, light and dark soy sauce, brown sugar into beef mince meat. Stir well

3. Heat oil in a wok or skillet over medium-high heat.

4. Add the chopped onion o the skillet. Stir-fry for about 1-2 minutes until they begin to soften.

5. Add Sichuan pepper and chopped chillies, fry until fragrant.

6. Add the beef mince to the skillet. Stir-fry until the beef is browned and cooked through.

7. Once cooked, add the spring onion and stir well.

8. Serve the spicy beef stir-fry hot with steamed rice or noodles.

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Pork Meatballs in Creamy Dill Sauce - Pulpety

While pulpety and kotlety mielone share the same DNA—ground meat, onions, and breadcrumbs—the final experience on the plate is quite different.

If you love the flavor of kotlety mielone but want something more delicate, pulpety are the answer. By simmering the meatballs rather than frying them, you achieve a "melt-in-your-mouth" texture that you just can't get with a crusty mielony. It’s the same savory Polish soul, just draped in a velvety sauce instead of a golden breadcrumb shell.

Pulpety are the ultimate Polish comfort food—tender, delicate meatballs that feel like a warm hug in a bowl. While they are a staple in every Polish kitchen, they truly shine when smothered in a velvety, fragrant dill sauce. This pairing captures the heart of home cooking: simple ingredients transformed into something deeply satisfying. Whether you're revisiting a childhood favorite or trying Polish cuisine for the first time, these meatballs are bound to become a new family tradition.

Ingredients

- 400g pork mince

- 2-3 cloves garlic, minced

- 1 egg

- 60g breadcrumbs

- Salt and pepper to taste

- 30g flour

- 250ml milk

- 1 bay leaf

- Bunch of fresh dill, chopped

- Oil for frying

Instructions

1. Prepare the Meatballs:

   - In a mixing bowl, combine the pork mince, minced garlic, egg, breadcrumbs, salt, and pepper.

   - Mix well until all ingredients are evenly incorporated.

   - Shape the mixture into small meatballs.

2. Fry the Meatballs:

   - Heat some oil in a frying pan over medium heat.

   - Once the oil is hot, add the meatballs to the pan, making sure not to overcrowd them.

   - Fry the meatballs until they are golden brown on all sides, about 8-10 minutes.

   - Once cooked, remove the meatballs from the pan and set them aside.

3. Prepare the Creamy Dill Sauce:

   - Heat a little oil over medium heat (you can reuse the oil from frying meatballs).

   - Add the flour and cook, stirring constantly, for 1-2 minutes to make a roux.

   - Gradually pour in the milk, stirring continuously to prevent lumps from forming.

   - Add the chopped dill, bay leaf, salt and pepper for flavor.

   - Bring the mixture to a gentle boil, then reduce the heat and let it simmer for a few minutes until the sauce thickens slightly.

4. Finish the Dish:

   - Once the sauce has thickened, add the fried meatballs to the pot with the sauce.

   - Allow the meatballs to simmer in the sauce for another 5-10 minutes, stirring occasionally, until they are heated through and the flavors have melded together.

   - Taste and adjust seasoning with salt and pepper if necessary.

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Polish Pork in Marjoram Gravy (Wieprzowina w Sosie z Majerankiem)

This classic Polish pork dish features tender, bite-sized pieces of pork cooked in a rich, lightly thickened gravy, infused with aromatic marjoram, bay leaf, and allspice. Onions are gently sautéed with the meat and flour, creating a flavorful base for the sauce that clings to each piece of pork.

Simple, comforting, and satisfying, this dish pairs beautifully with boiled potatoes, buckwheat, barley groats, or a side of pickled cucumbers or sauerkraut. It’s a perfect example of traditional Polish home cooking: hearty, flavorful, and made with straightforward ingredients that deliver maximum taste.

Ingredients

- 300g pork, cut into bite-size pieces

- 1 onion, sliced

- 30 ml oil

- 25g flour

- 150 ml water

- 1.5 tbsp marjoram 

- salt, pepper to taste

- 1 bay leaf

- 2–3 grains all spice

Instructions

1. Heat oil in a pan. 

2. Add pork in a single layer and fry on medium-high until nicely browned on all sides.

3. Add sliced onion. Lower heat to medium and fry 5–7 minutes until soft and lightly golden.

4. Sprinkle flour evenly over the meat and onions.

5. Stir and cook 1–2 minutes until the flour loses its raw smell and turns lightly golden.

6. Gradually pour in hot water or broth, stirring constantly to avoid lumps.

7. Add bay leaf and allspice.  

8. Bring to a gentle simmer, cover partially, and cook 25–35 minutes until pork is tender and sauce thickens naturally.

9. Add salt, pepper, and marjoram last (crush it in your fingers first).

10. Simmer 2–3 more minutes, then turn off heat.

11. Serve with boiled potatoes / buckwheat or barley groats / pickled cucumber or sauerkraut on the side.

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