Polenta fried dumplings – Chiftele de mamaliga

This polenta fried dumplings are a perfect side dish for a pea stew. I never made them before and I must admit they are amazing. This side dish originated from Sighet, a northern part of Romania. It can be served also with cheese and soured cream or sugar and jam.

08 Mancare mazare mamaliga

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Pea stew – Tocanita de mazare

Tocanita means stew. It’s a very common dish in the Romanian cuisine, the base of the stew is shallow fried onions with tomatoes. There is an array of veggies that can be used on top of that base, like: pea, potatoes, parsnip, cauliflower, carrots, beans, spinach. The spices traditionally used are dill, salt and pepper.
The stew can be served with bread or polenta, like I did.

01 Mancare mazare mamaliga
Pea stew and polenta fried dumplings.

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Stir fried Potatoes – Tǔdòu sī

The recipe is called Tǔdòu sī. This Chinese recipe is a novel method of cooking finely shredded potato, slightly undercooked, still having a crunchy texture. I thought is very intriguing, so I had to cook it.

I like it, although is quite strange to eat the potatoes undercooked. So, I’ll probably cook potatoes in a similar way, but I’ll keep them 2 more minutes on the hob, a small western twist.

01 Tǔdòu sī

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