We reached out to one of the people we truly find inspirational - Vendela Wikström, Chef at Resturant Tegelbacken. Her straight forward cooking with an epic flavor palette goes really hand in hand with the type of food we like to eat and cook. We love to follow her cooking on instagram where she combines everyday life with lovely mouthwatering dishes.
Here is a short intro where we asked Vendela about spice memories over time and her most used spices in the kitchen. Followed by her heartwarming Sichuan chili fish soup made with our spices.
Do you have an early spice memory?
My mother had a restaurant when I was a child. I used to sit on the kitchen counter below all the spice jars and mix random spices with water and then force the staff to taste my "sauces" 😅 My grandfather came from Austria and cooked a lot with cumin, so that’s really connected to my childhood for me.
One of the most memorable flavor experiences you’ve had?
Had birria tacos for the first time from a food truck in LA. It was incredible. But also to eat cheese and olives when you are very hungry..
How do you work with flavor and food?
I like to combine dried and fresh spices and herbs. It creates several levels of taste and flavor
Most used spice in your kitchen?
Garlic & all kinds of chili. I have a soft spot for star anise and cinnamon too. I sneak that down everywhere
What would you cook for a group of friends?
I love plates that can be shared. Sitting for a long time and eating a lot. I think hot pot or temaki that you roll yourself at the table is delicious and fun
🌶SICHUAN CHILI FISH🌶
Here we can talk about comfort food. Spicy broth with fish & vegetables. 🌶 Feels fresh but still warm and nice in the stomach. The chili strength can be adjusted to your liking, but there is room for more heat to say the least.
RECIPE (4 people):
1 tsp Qingxi Sichuan pepper
1 tsp fennel seeds
2 tsp coriander seeds
3 star anise
0.5 black cardamom capsule
1 quang nam cinnamon stick
4 tsp The pepper quest's own chili blend
2 yellow onions
6 cloves of garlic
1 inch ginger
2 fresh chilies (birds eye)
2 tbsp tomato puree
8 dl water
1 chicken stock cube
1 tablespoon of sugar
3 tbsp light soy
250 g Chinese cabbage
200 g bean sprouts
400 g cod or other white fish
Coriander, green onions & chilli oil
- Cut the vegetables.
- Cut the fish and lightly salt.
- Roast the spices in a dry pan. Mortar coriander, fennel & Sichuan pepper.
- Sweat yellow onion in a very neutral rapeseed oil. It will be like a chili oil in the soup, so cover the entire bottom of the pan.
- Add garlic, ginger, chilli, the spice mix, chilli blend & the whole spices. Fry for a while and add the tomato puree & fry it with.
- Pour in the water, stock cube, sugar & soy. Let simmer for about 10 minutes.
- Add cabbage & sprouts. Put the lid on & cook until the cabbage is soft.
- Add the fish and put the lid back on. Lower the heat so it barely boils. When the fish is thinly sliced, it is cooked almost exclusively by being placed in the broth.
Top with chili oil, coriander & green onions! Serve with rice and maybe a slightly cooling drink.