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Oriental crap

Oriental crap

Clean the fish, portion it, salt it, pass it through flour and fry it in oil, without browning it.

Chop onions, carrots and celery, slice and fry together in oil. Add pieces of bell pepper, sliced ​​garlic and continue to cook. Fill with the drained mushrooms, then pour the tomato juice, adjust the salt taste and cook for another 15 minutes.

We peel the potatoes, slice them into rounds and fry them.

Place the vegetables in the pan, the pieces of fish over the vegetables, pour the wine and cover everything with tomato slices.

Put the dish in the oven for 25 minutes, and when served, sprinkle with chopped greens.

If we have a polenta and a glass of good wine with us, success is guaranteed: X

Oriental salad, simple fasting recipe

Oriental salad, simple fasting recipe with step-by-step pictures. Oriental salad, culinary recipe. How to make a tasty oriental salad. Potato and pickle salad, oriental salad.

Oriental salad is one of the extremely popular recipes among Romanians. No wonder, if we consider that it is a dish that uses cheap and handy ingredients in any household: potatoes, onions and pickles. Along with these, they find their place and other ingredients, according to taste. Among the most common are eggs, fresh vegetables & # 8211 especially peppers or donuts, which go great with oriental salad. Tomatoes, cucumbers, radishes, lettuce or, why not, some bellows cheese or leftover meat from the last steak are also added in season.

We, in our family, for example, never laid eggs. This is also because we are used to cooking oriental salad, especially during Lent. My grandparents, God rest them, held all the posts with the greatest naturalness and simplicity, without ever giving the impression that they were making any special effort.

I remember that every day of fasting, on the kitchen table sat a bowl of oriental salad, covered with a transparent glass lid and ready to be offered to anyone in the house was overcome by hunger. And, God, it was good! We, the children, were not counted among those who fasted, but we were definitely the ones who won the salad bowl first, making the grandmother make another round for the hungry crowd in the house.


I think every family has their own favorite version of oriental salad. We like to add capers. This is not a very popular ingredient in Romanians' refrigerators, but we caught its taste and we always have a jar of pickled capers in the fridge, ready to complete any food we would like with a touch of Mediterranean breezes.

We also don't design oriental salad without pickles. Usually, we prefer pickled donuts that add color, but in their absence, pickled cucumbers work just as well.

A small detail that I learned from my mother-in-law was to cut the potatoes while they were still hot and mix them immediately with oil, mixing them carefully. My mother did not take this detail into account and somehow I had a term of comparison. In my opinion, hot potatoes mixed with oil develop a special flavor. Even if this step is not strictly followed, the oriental salad is still tasty, especially if it is left for a while before being served to have time to develop its flavors.

Oriental dessert (Easter recipe)

Spread the noodles on the work table (you can also buy it frozen, but leave it for about an hour at room temperature before using it) and cut the strips lengthwise with scissors. Roll each strip (they don't have to be perfect) and place them in a pan greased with a melter. Sprinkle them with the rest of the butter at the end and put them in the oven for half an hour or even less, so they don't burn.

Meanwhile, fry the hazelnuts in a pan, and finally mix them with honey. Take the baskets out of the oven, not out of the pan, then carefully place the sweet hazelnut filling in each.

For the syrup, boil the water with the sugar, at the end add the honey and the lemon / orange juice. After it has cooled, pour this syrup over the baskets and let them cool for 2-3 hours.

Article taken from the magazine Femeia de Azi, no. 15 / 14.04.2016
Author: Mariana Fătulescu
Photo source: 123RF


Ten Asian carp have been substantially introduced outside their native ranges:

    (Ctenopharyngodon idella) (Cyprinus carpio) (Cyprinus rubrofuscus) (Hypophthalmichthys molitrix) (Hypophthalmichthys harmandi) (Hypophthalmichthys nobilis) (Mylopharyngodon piceus) (Carassius auratus) (Carassius carassius) (Cirrhinus molitorella)

All the above, except largescale silver carp, have been cultivated in aquaculture in China for over 1,000 years. Largescale silver carp, a more southern species, is native to Vietnam and is cultivated there. Grass, silver, bighead, and black carp are known as the "Four Domesticated Fish" in China and are the most important freshwater fish species for food and traditional Chinese medicine. Bighead and silver carp are the most important fish, worldwide, in terms of total aquaculture production. [1] Common carp, amur carp and crucian carp are also common food fishes in China and elsewhere. Goldfish, though, are cultivated mainly as pet fish. Common carp are native to both Eastern Europe and Western Asia, [2] so they are sometimes called a "Eurasian" carp.

A long tradition of Asian carp exists in Chinese culture and literature. A popular lyric circulating as early as 2,000 years ago in the late Han period includes an anecdote which relates how a man far away from home sent back to his wife a pair of carp (Chinese: 鲤鱼 pinyin: Liyu ), in which, when the wife opened the fish to cook, she found a silk strip that carried a love note of just two lines: “Eat well to keep fit, missing you and forget me not”.

At the Yellow River at Henan (Chinese: 河南 pinyin: Hénán Wade – Giles: Ho-nan) is a waterfall called the Dragon Gate. It is said that if certain carp called yulong can climb the cataract, they will transform into dragons. Every year in the third month of spring, they swim up from the sea and gather in vast numbers in the pool at the foot of the falls. It used to be said that only 71 could make the climb in any year. When the first succeeded, then the rains would begin to fall. This Dragon Gate was said to have been created after the flood by the god-emperor Yu, who split a mountain blocking the path of the Yellow River. It was so famous that throughout China was a common saying, "a student facing his examinations is like a carp attempting to leap the Dragon Gate."

Henan is not the only place where this happens. Many other waterfalls in China also have the name Dragon Gate and much the same is said about them. Other famous Dragon Gates are on the Wei River where it passes through the Lung Sheu Mountains and at Tsin in Shanxi Province.

The fish's jumping feature is set in such a proverbial idiom as "Liyu (Carp) jumps over the Dragon Gate (Chinese: 鲤 跃龙门), "an idiom that conveys a vivid image symbolizing a sudden uplifting in one's social status, as when one ascends into the upper society or has found favor with the royal or a noble family, perhaps through marriage, but in particular through success in the imperial examination.It is therefore an idiom often used to encourage students or children to achieve success through hard work and perseverance.This symbolic image, as well as the image of carp itself. , has been one of the most popular themes in Chinese paintings, especially those of popular styles. The fish is usually colored in gold or pink, shimmering with an unmistakably auspicious tone. Yuquan (玉泉 in Chinese), one of the well-known scenic spots in Hangzhou, has a large fish pond alive with hundreds of carp of various colors. Yu-Le-Guo (鱼 乐 国), meaning "fish's paradise", is set above one end of the pond in the calligraphy of a famous gentry-scholar of the late Ming Dynasty named Dong Qichang (Chinese: 董其昌). Many tourists feed the fish with bread crumbs.

Among the various kinds of carp, the silver carp is least expensive in China. The grass carp is still a main delicacy in Hangzhou cuisine. Restaurants along the West Lake of the city keep the fish in cages submerged in the lake water right in front of the restaurant on an order from a customer, they dash a live fish on the pavement to kill it before cooking. The fish is normally served with a vinegar-based sweet-and-sour sauce (Chinese: 西湖醋鱼).

Silver carp are easily frightened by boats, which causes them to leap up to 2.5–3.0 meters (8–10 ft) into the air, and numerous boaters have been severely injured by collisions with the fish. [3] According to the Environmental Protection Agency, "reported injuries include cuts from fins, black eyes, broken bones, back injuries, and concussions." [4] This behavior has sometimes been attributed to the very similar bighead carp, but these do not normally jump when frightened. [1] Catching jumping carp in nets has become part of the Redneck Fishing Tournament in Bath, Illinois. [5]

Asian carp have been a popular food fish in Asia for thousands of years. Some recipes are specifically for carp such as Tángcù Lǐyú [zh] (sweet-and-sour carp) and Koikoku [ja] (thick miso soup with carp). However, many people in North America do not distinguish the various Asian carp species and see them all as undesirable food fish because of their perceived bottom-feeding behavior, while, in fact, only some species are bottom-feeders. Furthermore even the bottom-feeding species such as the common carp, a highly bony species which was introduced to North America from Eurasia in the 17th century, are important food fish outside North America. [6]

The pearly white flesh — complicated by a series of bones — is said to taste like cod or described as tasting like a cross between scallops and crabmeat. They are low in mercury because they do not eat other fish. To make the fish more appealing to American consumers, the fish have been renamed silverfin or Kentucky tuna. [7] Volunteer efforts to increase popularity further include making and selling carp-based dishes and using the entrails to make fertilizer. [8]

Some species of Asian carp cause harm when they are introduced to new environments. The black carp feeds on native mussels and snails, some of which can be already endangered. Grass carp can alter the food webs of a new environment by altering the communities of plants, invertebrates, and fish. Silver carp feed on the plankton necessary for larval fish and native mussels. [9]

North America Edit

Because of their prominence, and because they were imported to the United States much later than other carp native to Asia, the term "Asian carp" is often used with the intended meaning of only grass, black, silver, and bighead carp. In the U.S., Asian carp are considered to be invasive species. Of the Asian carp introduced to the United States, only two (crucian and black carp) are not known to be firmly established. Crucian carp is probably extirpated. [10] Since 2003, however, several adult, fertile black carp have been captured from the Atchafalaya and other rivers connected to the Mississippi River. [11] Dr. Leo Nico, in the book Black carp: Biological Synopsis and Risk Assessment of an Introduced Fish, reports that black carp are probably established in the United States. In South Florida, the local water management district actually stocks the canals with sterilized grass carp to control the hydrilla plant, which tends to block the locks and drainage valves used to control water flow from the Everglades.

Bighead and silver carp feed by filtering plankton from the water. The extremely high abundance of bighead and silver carp has caused great concern because of the potential for competition with native species for food and living space. Because of their filter-feeding habits, they are difficult to capture by normal angling methods.

History Edit

In the late 19th century, the common carp was distributed widely throughout the United States by the United States Fish Commission as a foodfish. [12] In the 1970s, fish farmers in mostly southern states began importing Asian carp from China to help clean their commercial ponds. [13] [14] The rise in the populations of bighead and silver carp has been dramatic where they are established in the Mississippi River basin. [15]

Distribution Edit

Bighead, silver, and grass carp are known to be well-established in the Mississippi River basin (including tributaries), where they at times reach extremely high numbers, especially in the case of the bighead and silver carp. Bighead, silver, and grass carp have been captured in that watershed from Louisiana to South Dakota, Minnesota, and Ohio. Grass carp are also established in at least one other watershed, in Texas, and may be established elsewhere.

Grass carp have been captured in all of the Great Lakes except Lake Superior, but so far, no evidence indicates a reproducing population. No silver carp or black carp have yet been found in any of the Great Lakes. Common carp are abundant throughout the Great Lakes.

A few bighead and grass carp have been captured in Canada's portions of the Great Lakes, but no Asian carp (other than common carp) is known to be established in Canada at this time. Concerns exist that the silver carp may spread into Cypress Hills in Alberta and Saskatchewan through Battle Creek (Milk River), the Frenchman River, and other rivers flowing south out of the hills into the Milk River. Ontario does not have Asian carp yet and has used the provincial Invasive Species Act [16] to prohibit their import. [17]

In Mexico, grass carp have been established for many years in at least two river systems, where they are considered invasive, but no other Asian carp are known to have been introduced.

Management Edit

These fish are thought to be highly detrimental to the environment in parts of the United States. [18] Because of these concerns, the U.S. Fish and Wildlife Service convened stakeholders to develop a national plan for the management and control of invasive Asian carp (referring to bighead, silver, black, and grass carp). [19] The plan was accepted by the National Aquatic Nuisance Species Task Force in the fall of 2007.

As of 2016, efforts were being made to reintroduce alligator gar between Tennessee and Illinois as part of an effort to control Asian carp. [20]

In 2019 the Kentucky declared "War on Carp" and started to use electro-fishing and sonic devices to remove 5 million pounds of Asian carp from Lake Barkley and Kentucky Lake [21]

Legislation Edit

The Stop Asian Carp Act of 2011 was introduced to require the Secretary of the Army to study the feasibility of the hydrological separation, such as electric barriers, of the Great Lakes and Mississippi River basins. [22] The act provided 30 days for the Secretary of the Army to begin a study on the best means of implementing a hydrological separation of the Great Lakes to prevent the introduction of Asian carp. The study requirements included researching techniques that prevented the spread of carp from flooding, wastewater and storm water infrastructure, waterway safety operations, and barge and recreational traffic.

In 2012, the U.S. Senate and House introduced new bills aimed at combating the spread of Asian carp into the Great Lakes by expediting some items of the Stop Asian Carp Act of 2011. [23] The legislation provides direction to the U.S. Army Corps of Engineers to complete their study within 18 months on how to separate the Great Lakes from the Mississippi watersheds.

The Water Resources Development Act of 2020 was passed by Congress to provide $ 25 million to efforts against invasive species in the Tennessee and Cumberland river basins. [24]

Oriental fish

& Icirc & # 539i must:
500 g on white
1 thread green leek
2 iron carrots
250 g with & # 537-with & # 537
150 g dried apricots
3 c & # 259 & # 539ei garlic
70 g butter
coriander seeds, salt, pepper, oil, parsley
Preg & # 259te & # 537ti a & # 537a:
Cut the smaller pieces into a tray with a little oil. Sprinkle with salt, pepper, crushed garlic, coriander and bake for 30 minutes. Put 500 ml of boiling water with a little salt, and when it comes to a boil, add it with 537. Let it boil for 2-3 minutes, then add the butter, dried fruit, sliced ​​carrot and leek and the chopped leek. Serve on green parsley leaves and dried fruit.

If you want to read another fish recipe, enter here

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Fried carp milk

The milk is washed and kept in cold water for about 1-2 hours, changing the water several times. Then put it in a bowl with water in which I added a little salt and let it boil for a few minutes. to cool, season to taste with salt and pepper, add flour and then fry.

They are delicious and good. Try it!


- Put 2 liters of water with salt and pepper to boil -Cut into small pieces

Oven in the oven with rice garnish

1. The fish is cleaned and washed in some water 2. Onion, parsley, finely chopped garlic 3.

The greatest mushroom stew and the most delicious oriental salad

Let's make together the greatest MUSHROOM STEW, like you've never eaten before!

Buy, my dear ones, about 2 kg of mushrooms. Clean them very well from the thin shell on the hat. Wash and chop them, but not very finely, in suitable pieces, both the hats and the foot. Cook in a saucepan 3 Romanian onions. Add the pieces of mushrooms and leave everything to harden. When ready, add about four generous tablespoons of broth and a can of chopped tomatoes. Salt and pepper to taste. Then add a large glass of sour cream and a couple of fresh dill. Take another taste… Well, how is it? Is he missing anything?

All that remains for you to do is to throw together a steaming Romanian polenta, which will keep company with this great stew!

Try this video recipe too

Then, I propose the greatest and most delicious ORIENTAL SALAD, as you have never eaten before.

You need, my dear ones, 5 potatoes of the variety of those with red peel, 2 red onions, 1 bunch of parsley, 1 large smoked fish, whole (preferably smoked mackerel or carp baton), natural Greek olives, 2 dried tomatoes in olive oil, olive oil, sea salt, freshly ground pepper, two tablespoons of balsamic vinegar, about 4 tablespoons of mayonnaise, 3 eggs for decoration.

Wash the potatoes thoroughly and peel them and bring them to the boil. When they are ready, peel them, but while they are still warm. It is very important, otherwise it is very difficult to peel. Cut them into cubes of the right size, put them in a bowl and cover for a moment, so they don't get cold. If they have cooled, the potatoes do not absorb the subsequent spices in the same way and remain tasteless. Boil the three eggs and leave them to cool.

Meanwhile, cut the two scales onions, salt them well, add the chopped parsley over them and rub them by hand. Add oil and balsamic vinegar. Pour everything over the potatoes. Add the smoked fish, broken into pieces, the olives and the two dried tomatoes, finely chopped. Put a pepper powder and mix the mayonnaise in the salad. Taste the salt. If the salad is ready, place it in a glass bowl and decorate it with slices of boiled egg.

Increased cooking and unsuspected cravings!

Try this video recipe too

Dacian "bean" in oriental form: lentil cream soup

If not even the most educated people in the world have been able to find out what was before, the egg or the hen, how do I tell you if the lentil was before the bean or vice versa? One thing is for sure, beans come from America, where they would have been grown 8,000 years ago. The lentil is said to have originated in Palestine and is mentioned in both the Bible and the Qur'an. Even the Dacians consumed it as a stew, long before the Roman conquest, so before Christ.

Let me tell you a secret. While most young people today know the lentil in cream soup in hotels all-inclusive from Turkey, in the mountain villages of Transylvania, where the Turks never arrived, lentils are cooked almost as in Dacian times, as a garnish next to smoked meat or in soup, soured with whey. Also in Transylvania it is consumed in the form of soup, fasting, after it has been soaked overnight. And it's ready in less than half an hour. That is: boiling water, lentils, finely chopped onion, carrot, bell pepper and bleach. The taste goes well with salt, pepper and garlic, but also with a little onion roast in undelemn, quenched with a little vinegar. Simple, right?

And to see that it has a little more class, lentils are not often found in pub menus, just as beans are beaten, yeast and soup. So let's promote lentils, not only for its special taste, but also for beneficial fibers and minerals. And let's all learn how to make a lentil cream soup, something we couldn't do with beans, no matter how hard we tried.

So the lentils, either red (actually orange) or green (there is also black), are rehydrated overnight and then boiled. Either in a vegetable soup or in water with onion, carrot, bleach and bell pepper. When cooked, blend. If it is with soup, then it is subtracted, and the flavors are added, and if it is with vegetables, it is almost ready, after it has been mashed. One last boil with cumin, mint and turmeric powders, even crushed peppers go to make it more spicy. If it still seems thin, although it is not the case, put a spoonful of yogurt in the plate or bowl - be careful not to make the soup hot. A little olive oil, a little lemon juice and a few croutons will make a no-no-no soup for you! Good appetite!

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Paul Dan

Why are we looking for something delicious when it comes to food? It's not fair to answer a question, but why should we eat? We are in 2019 and for hundreds of years we have not eaten just to live. We eat to please our senses - the eye to admire what is on the plate, the nose to smell the smell, the taste buds to be ecstatic with the taste, and, as a summum, the brain to bring us that full satisfaction of the meal.

I found in Pipera's corporate canteens, and not only, that many, accustomed to matches and cheefs and many French fries, do not know (or know, but do not care) that a roasted chicken in a cauldron of roses and bone, well bathed in mujdei, it is much tastier and healthier than an industrially prepared one. What's better than a grilled carp compared to some fishfingers or squid rounds?

For all those who either do not know the true taste of Romanian products, or want to diversify and, why not, try new ideas, I will present here the secrets of Romanian cuisine.

Ingredient Crap caviar salad

  • salted carp caviar & # 8211 200 grams
  • sunflower oil & # 8211 250 milliliters
  • lemon & # 8211 1 small
  • gris & # 8211 2 tbsp
  • lemon slices, capers, green onions and thin strips of carrot for garnish

Preparation of carp caviar salad:

Note: caviar salad can also be made from freshly harvested carp caviar, only they will be blackish, if stored for 2-3 days in the refrigerator, with salt, it gets an orange tint, visible especially when separated in the salad ( we will notice small orange beans). If we make the salad from caviar preserved in a jar (which are very salty) we will have to salt them in cold water, then drain them well of the liquid.

Add the juice from 1/2 lemon and start pouring the oil into a thin thread, stirring constantly, like mayonnaise. The composition will bind and grow. Note: in my recipe the ratio between caviar and oil is about 1 to 1. In the allegedly authentic recipes, I saw proportions of 1 to 4. Honestly, when I eat caviar salad I prefer to know that it is really caviar, not oil with vague traces of caviar & # 8230 even if I added 2 tablespoons of semolina. But, I repeat, it's about my own tastes and I don't condemn those who prefer the other option (which I don't say is wrong, it's just a bit indigestible for me).

Add the finely chopped onion and the rest of the caviar.

Mix briefly, so as not to break the caviar added later, the purpose of which is to give the texture of the salad, adjust the taste with the rest of the lemon juice and salt, if necessary, and the salad is ready. Store in the refrigerator, in a closed bowl, until serving (up to 2-3 days).

A suggestion for a more special presentation: put the salad in a pos for garnishing with a star-shaped tip and sprinkle on the serving platter:

The salad can be given any shape, I tried to assemble it, as I said in the introduction of this recipe, in the form of fish:

The fish's eye is a goat's head, the tail and the fins are accentuated with very fine strips of carrot. Finally, garnish the plate with green onions and lemon slices.