La paella es el plato tradicional de España, un rico arroz con mariscos.
Pero en Japón, mejillón y camarón con cabeza son muy caros, por eso cociné con ingredientes japoneses, por ejemplo hongos shimeji, almeja (en la temporada en Japón), y camarón sin cabeza (usado ingredientes muy económicos en Japón). Y también, no tenemos paellera por eso cociné en sartén.
Lo siento no es la paella Valenciana o España, pero te gustan mi receta!!!
Paella is a traditional dish from Spain, a very tasty rice dish with seafood.
But in Japan, mussel and head-on shrimp are very expensive, so I used Japanese ingredients, such as shimeji mushrooms, clams (in season now), and head-off shrimps. Also, we don't own paellera (paella pan) in Japanese households, so I used a frying pan (Tefal pan with removable handle).
Sorry this recipe is not from Valencia or Spain, but I hope you like my recipe!!!
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Paella Japonesa (How to Make Japanese-Style Paella)
Difficulty: Easy
Time: 40min
Number of servings: 3 people
Necessary Equipment:
26cm (10.2inch) frying pan
Ingredients:
180g (6.4oz.) chicken thigh without skin
3 bacon strips
6 large shrimps
120g (4.2oz.) squid body
200g (7.0oz.) clams
100g (3.5oz.) shimeji mushrooms
1 (75g=2.5oz.) small green pepper
1 (75g=2.5oz.) small red pepper
1 (200g=7.0oz.) tomato
1.5 cups = 240g (8.5oz.) rice
a pinch of saffron
350ml hot water
1/2 (100g=3.5oz.) onion
1 clove garlic
50ml white wine (or sake)
1 bouillon cube (or consomme cube)
1 bay leaf
2 tbsp. olive oil
lemon wedges
Directions:
1. If your clams have some sand in them, place the clams in a dark container and fill it with salted water (as salty as sea water). And let sit for several hours. The clams push salt water and sand out of their shells.
2. Soak a pinch of saffron in the 350ml hot water to extract the color.
3. Devein shrimps with shells using a bamboo skewer or a toothpick. Cut squid into rings. Cut chicken and bacon strips into bite-sized pieces. Break shimeji mushrooms into pieces. Mince the onion and garlic. Cut peppers into strips. Dice the tomato.
4. Heat the olive oil in a pan. Saute onion and garlic until fragrant. Add bacon, chicken, and squid, then cook until cooked through. Then add rice and stir until evenly coated with oil.
5. Add white wine (or sake), saffron hot water (2.), bouillon cube (or consomme cube), bay leaf, shimeji mushrooms, and diced tomato. Cover (use a lid without a hole, or if you have a hole on your lid, seal it with aluminum foil) and bring to a boil on high heat for 5 minutes.
6. Add shrimps and clams on top of the rice. Cover and set to low heat and let it simmer for 13-15 minutes until water is absorbed and rice is cooked - you can quickly peep into the pot and check.
7. Arrange peppers on top, cover again, and steam on low heat for 5 minutes.
8. Uncover, and turn the heat to high until when you hear the crackling noise (until the liquid is gone).
9. Garnish with lemon wedges and serve directly from the pan.
レシピ(日本語)
http://www.cooklabo.blogspot.jp/2012/05/blog-post_24.html
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Wasabi Guacamole Japonés (Japanese-Style) Recipe
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large seafood boil recipe 在 Spice N' Pans Youtube 的評價
For some reasons, Cajun crab in the bag or Louisiana seafood boil suddenly took Singapore by storm. Before this dish hit our shore, eating food off the table just seemed so strange but once we tried it, everybody seems to enjoy eating food off the table! We prepared this dish as a try-out for our Christmas dinner this year. I hope you like it. Perhaps you may wanna cook this super easy and yummy dish for your family too.
Refer to the ingredient list below or go to our website at http://spicenpans.com/crab-in-the-bag/ for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Ingredients:
Serves 4
3oz of butter
1 large red onion - chopped
1 tablespoon of chilli flakes
2-3 Bay leaves
5 cloves of garlic - minced
2 tablespoons of Old Bay seasoning
1L of water
2 sausages of your choice
3 medium to large size crabs ~ 800g each
8 prawns - deveined
400g of white clams
4 red potatoes- boiled
2 corns
2 limes
large seafood boil recipe 在 The Meatmen Channel Youtube 的評價
Recipe at: http://www.themeatmen.sg/kampar-beef-soup-noodle
No longer do you have to exert yourself or your stove all day long to get this rich nourishing bowl of soup! It just requires a little patience to cook up those succulent beef tendons, soft juicy daikon cubes soaked up in rich broth and springy egg noodles with bits of tender char siew.
To get the best flavours in this dish, nothing beats making your own beef stock. Full of rich flavours and tender meat; looking at it is enough to make one’s mouth water. The key to perfecting this popular traditional Malaysian dish is remarkably simple. Just add in those blanched beef brisket, shank, tripe and tendons together with some spices and condiments in one large pot to boil – there is your hearty bowl of clear broth to enjoy!
That special dark brown concoction is equally simple too! The unique mix of dark caramel sauce, soya sauce and abalone sauce, together with those tiny yet so juicy char siew pieces, it helps add that sweet savoury moistness and bouncy texture to the rather plain noodles.
This warm bowl of beef brisket soup doesn’t require much effort yet is packed with collagen and flavours, along with that egg noodles tossed in glistening dark brown sauce – it doesn’t get any better than this!
#themeatmensg #simple #delicious
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