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Dish Devotion, Львів, Lviv (2026)

18/01/2025

Prawn and Tofu Poke Bowl

Ingredients

1x
2x
3x

½ lb prawn , peeled and deveined
½ lb firm tofu , drained and cubed
Salt and pepper
½ lb flaked imitation crab meat
4 cups cooked brown rice , for serving
Toppings:
341 ml canned whole kernel corn , drained
8 oz cooked shelled edamame
1 cup julienned carrots
1 cup julienned cooked beets
½ English cucumber julienned
1 avocado sliced
Dressing:
2 tbsp sesame oil
2 tbsp soy sauce
2 tbsp honey
2 tbsp rice vinegar
2 tbsp kewpie mayonnaise
For Garnish:

Thinly sliced green onions
Roasted black sesame seeds
Instructions

Season the prawn and tofu with salt and pepper. Line them in a single layer on the basket of an air fryer. Cook, in batches at 380 degree F for 10 minutes. Set aside.
Prepare the dressing:
In a bowl, combine together the sesame oil, soy sauce, honey and rice vinegar. Add the kewpie mayonnaise and whisk until smooth. Set aside.
To assemble:
Scoop a cup of rice into a bowl. Top with the prawn, tofu, crab meat and vegetables. Garnish with the black sesame seeds and green onions. Serve with the dressing.
Nutrition
Calories: 765kcal
Carbohydrates: 95g
Protein: 35g
Fat: 28g
Saturated Fat: 4g
Polyunsaturated Fat: 11g
Monounsaturated Fat: 11g
Trans Fat: 1g
Cholesterol: 100mg
Sodium: 1133mg
Potassium: 1188mg
Fiber: 13g
Sugar: 17g
Vitamin A: 5474IU
Vitamin C: 15mg
Calcium: 196mg
Iron: 5mg

18/01/2025

Honey Chicken

Ingredients

1x
2x
3x

1 lb skinless boneless chicken thighs, cut into bite-sized pieces
½ cup flour
½ cup cornstarch
½ tsp baking powder
2 egg whites beaten
½ cup plus 2 tbsp cold water
Vegetable oil for frying
Cornstrach/flour mixture:
¼ cup flour
¼ cup cornstarch
1 tsp fine salt
¼ tsp pepper
Sauce:
½ cup honey
3 tbsp sweet chili sauce
Instructions

In a medium bowl, combine together the flour, cornstarch, baking powder, egg whites and water. Mix until smooth. Set aside.
Combine the ingredients for the cornstarch/flour mixture in a shallow dish. Set aside.
Dip the chicken pieces into the batter and then roll in cornstarch/flour mixture. Shake off any excess cornstarch/flour.
Heat the vegetable oil in a wok or heavy-bottom pot. Deep fry the chicken pieces, in batches, until golden brown, about 5 minutes per batch. Drain briefly and transfer to a serving plate.
In a small saucepan, melt the honey with the sweet chili sauce. Pour over the chicken and serve immediately.
Nutrition
Calories: 475kcal
Carbohydrates: 81g
Protein: 26g
Fat: 5g
Saturated Fat: 1g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 2g
Trans Fat: 1g
Cholesterol: 108mg
Sodium: 839mg
Potassium: 402mg
Fiber: 1g
Sugar: 41g
Vitamin A: 28IU
Vitamin C: 1mg
Calcium: 40mg
Iron: 2mg

16/01/2025

Classic goulash with sour cream and vegetables

Ingredients
Beef 600 g
Potato 4 pcs.
Onion 3 pcs.
Carrot 2 pcs.
Tomato paste 100 g
Paprika 20 g
Sour cream TM “Rud”, 21% 100 g
Vegetable oil 50 g
Water or broth 3 glasses
Salt to taste
Pepper to taste
classic goulash with sour cream and vegetables

Stage #1

For goulash, it is better to choose young beef - tenderloin, shoulder blade or back of the carcass.

Rinse the meat under warm water, dry it on a paper towel and cut into 30–40 g pieces.

Stage #2

Peel the onion and chop finely. Fry in a small amount of oil until soft.

Stage #3

Add beef to the onion, salt to taste and sprinkle generously with ground sweet paprika. The color of the goulash depends on the amount of this pepper. Pour the chopped carrots there. Fry the meat for 3-4 minutes.

Stage #4

Transfer the beef and vegetables to a thick-bottomed saucepan, pour in three glasses of water or broth. Cover the pan with a lid and leave to simmer on low heat for an hour.

Stage #5

Peel the potatoes, cut them into cubes and add them to the already cooked meat. Add tomato paste or a few ripe chopped tomatoes. Add sour cream and stir the goulash. If the soup is thick enough, add a little more water or broth.

Stage #6

Simmer the beef for another 20-25 minutes until the potatoes are done. Remove the dish from the heat when the potatoes have begun to boil slightly and have partially mixed with the sauce.

13/01/2025

Food for the Gods

My long time friend came to our house last week and brought a basket full of goodies and wine. She also brought homemade mango pudding and some food for the gods. Food for the Gods a.k.a. dates and walnut bars are well known treats among Filipinos. They are popular baked goods to give away during the holidays. It has been my favorite Christmas treat since I was a small girl growing up in the Philippines. My friend shared the recipe with me and I was able to make it over the weekend. I thought it would be nice to give these treats to my friends at work. I adjusted the recipe by reducing the amount of sugar and butter making it less sweet and less oily. They turned out perfect, not too sweet. My family love them especially the crunchy edges. Enjoy!
Food for the Gods

Print
Prep time
25 mins
Cook time
30 mins
Total time
55 mins

Author: Liza A
Serves: 32 bars
Ingredients
1¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¾ cup salted butter, room temperature
¾ cup white sugar
¾ cup brown sugar
2 large eggs
1 tbsp vanilla
1 cup chopped pitted dates
1 cup chopped walnuts
Instructions
Preheat oven to 350°F. Grease and line a 9X13 inch baking pan with parchment paper. Set aside.
In a bowl, sift together flour, baking powder and baking soda.
In a large mixing bowl, cream butter and both sugars. Beat in eggs one at a time. Beat in vanilla.
Add flour mixture and beat until well blended. Gently fold in chopped dates and nuts.
Spread batter evenly into prepared pan and bake for 30-35 minutes or until toothpick inserted in the middle comes out clean. Cool completely on rack and then slice into bars.
Enjoy!

11/01/2025

Pasta with creamy sauce, nuts and herbs
The cream in the sauce can be replaced with sour cream or milk, adding a little fried flour. Garlic and parsley will make the sauce incredibly aromatic, and nuts will add exquisite spicy notes - experiment!

Pasta in creamy sauce is often combined with meat, poultry, seafood. The dish is also served with mushrooms, fresh and stewed vegetables.

Ingredients
Tagliatelle 400 g
Onion 1 pc.
Parsley bunch
Garlic 2 cloves
Hard cheese 70 g
Walnuts 110 g
Butter "Khutorok Krestyanskiy", 73% 40 g
Cream, 20% 300 ml
Salt, pepper to taste

Preparation
1. Peel the garlic. Peel and dice the onion. Chop the parsley.

2. Grate the hard cheese on a medium grater.

3. Pour the peeled walnuts into a dry frying pan and fry until a pleasant aroma appears. Remove from the stove. When the nuts have cooled down enough, chop them with a knife.

4. In a large saucepan, boil the pasta for 10-12 minutes. Add a pinch of salt.

5. While the pasta is cooking, prepare the sauce. Place the butter in a deep frying pan and heat it up. Add the garlic and fry over high heat until golden brown. Remove the garlic – you won’t need it anymore.

6. Add the chopped onion and keep on low heat until browned. Put in the parsley and fry the mixture for another 3-5 minutes.

7. Now add the cream, nuts and bring the contents of the pan to a boil. Reduce the heat, add salt, pepper and cook the sauce until thickened, stirring the mixture constantly.

8. Drain the cooked pasta in a colander and place it in a frying pan for a few minutes to simmer in the sauce.

Dish Devotion

18/01/2025

18/01/2025

16/01/2025

13/01/2025

11/01/2025

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