Spaghetti aglio e olio, the recipe. Spaghetti aglio e olio are a classic of Italian cuisine, simple but full of flavor. This version without chili pepper is perfect for those who prefer a more delicate but still delicious flavor.
Ingredients
– 320 g of spaghetti; – 4 cloves of garlic; – 100 ml of extra virgin olive oil; – Salt to taste; – Chopped fresh parsley.
Preparation
First, peel the garlic cloves and slice them thinly. In a large pot, bring plenty of salted water to a boil. Cook the spaghetti al dente according to the package directions. While the pasta is cooking, heat the extra virgin olive oil in a large skillet over medium-low heat. Add the sliced garlic and brown slowly, without burning it, for about 2-3 minutes. Drain the spaghetti a couple of minutes in advance, reserving a cup of the cooking water. Add the spaghetti to the pan with the oil and garlic, stirring well to flavor it and release some of the starch. If necessary, add a little cooking water to better mix everything together and to form the "famous" creamy sauce. Distribute the spaghetti among the plates, garnishing with a little chopped fresh parsley, if desired. Serve immediately.
Tips: For a more intense flavor, you can lightly crush the garlic cloves before slicing them; use a high-quality extra virgin olive oil to get the best possible flavor; always save a little of the pasta cooking water to help blend the sauce.
Spaghetti aglio e olio is a versatile and quick recipe, ideal for a simple but tasty dinner. Try this version without chili pepper for a light and aromatic dish, perfect for any occasion. Add your own comment or go to the bottom of the site to read what other visitors have written.
Spaghetti with garlic and oil, the recipe – Spaghetti à l’ail et à l’huile, la recette – Espaguetis con ajo y aceite, la receta – Esparguete com alho e azeite, a receita – Spaghetti mit Knoblauch und Öl, das Rezept – Spaghetti mit Knoblauch und Öl, das Rezept
The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence.
Spaghetti with cherry tomatoes and prawns, the recipe. Some time ago I had the pleasure of enjoying a good plate of pasta with cherry tomatoes and prawns on the ship. Since I had the photos back at hand, I decided to write to you how to prepare them at home (with a little help from AI). The preparation is really simple, I assure you.
Ingredients:
– 350g spaghetti; – 300g cherry tomatoes; – 250g shelled prawns; – 2 cloves garlic, finely chopped; – Extra virgin olive oil; – Salt and black pepper to taste; – Chili pepper (optional, according to taste); – Fresh parsley, finely chopped;
Preparation:
Cook the spaghetti in plenty of salted water according to the packet instructions until al dente. Drain and reserve a little of the cooking water. In a large frying pan, heat a couple of tablespoons of extra virgin olive oil over medium heat. Add the minced garlic and, if you like, chilli pepper for a spicy kick. Add the halved cherry tomatoes to the pan and cook for about 5-7 minutes until they start to release their juices and become soft. Add the peeled prawns to the pan and cook for a further 3-5 minutes or until the prawns are pink and cooked through. Season with salt and pepper to taste. If the sauce is too dry, you can add a little of the spaghetti cooking water. Add the cooked spaghetti to the pan and mix well, making sure they are well seasoned with the sauce. Serve the spaghetti with cherry tomatoes and prawns on individual plates, garnishing with a drizzle of fresh extra virgin olive oil and chopped parsley. Enjoy!
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Spaghetti with cherry tomatoes and prawns, the recipe – Spaghetti aux tomates cerises et crevettes, la recette – Espaguetis con tomates cherry y gambas, la receta – Espaguete com tomate cereja e camarão, a receita – Spaghetti mit Kirschtomaten und Garnelen, das Rezept – Công thức làm mì spaghetti với cà chua bi và tôm – 意大利面配樱桃番茄和大虾，食谱 – チェリートマトとエビのスパゲッティ、レシピ
The text of the post was written with the help of ChatGPT, a language model from OpenAI.
Vietnamese Cuisine: Tôm rang bơ tỏi, Fried Shrimp with Garlic Butter, the Recipe. When talking about the coastal area of Da Nang, everyone thinks of the many and different seafood and if you are a seafood lover, you absolutely cannot miss the Fried Shrimp with Garlic Butter. This is a dish that makes many people fall in love with the natural sweetness of shrimp and the aroma of garlic butter.
Click vào đây để đọc bằng tiếng việt! If you are curious about this recipe of mine or Vietnamese food in general, write me a message. comment or go to the bottom of the site to read what other visitors have written.
Ingredients
– 500g prawns; – 1 head of garlic; – 100g butter; – 2 chillies; – 2 sprigs of coriander, 2 sprigs of green onion (add if you eat them); – Basil leaves (to serve with the food); – Spices: cooking oil, monosodium glutamate, ground pepper, fish sauce, sugar, chilli powder, salt, green chilli or red chilli.
Preparation
Clean the prawns, cut the antennae and remove the black thread on the back. Now take the garlic, the chili pepper, the onion tufts and the coriander and chop them.
Prepare a pan, add 5 tablespoons of cooking oil and wait for the oil to heat up. Once it is hot, fry the shrimp until they reach a nice red color. Once cooked, drain them on absorbent paper and place them on a plate.
Now you need to make a garlic butter sauce In a new pan, add 5 tablespoons of butter and once the butter has melted, add the minced garlic, mix well and cook the garlic butter sauce for about 2-3 minutes. Add 1 tablespoon of sugar, add 1/2 tablespoon of fish sauce, 1/2 teaspoon of ground pepper and 1/2 teaspoon of MSG. Finally add some crushed red pepper to the pan and mix well again.
Now for the final step: you need to re-fry the shrimp with the garlic butter sauce you just made. Add them to the pan with the garlic butter mixture. Cook for about 2-3 minutes, until the sauce thickens, then turn off the heat. Add chopped green onions and cilantro (if you like).
Finally, you have to plate it: add the fried prawns, the basil leaves, a little garlic butter sauce on the side (in the photo it was in that little glass) and a sprinkling of green (or red) chilli salt.
A simple but extremely tasty dish that can be eaten with rice or bread.
Tôm rang bơ tỏi Nói đến vùng đất biển Đà Nẵng thì ai cũng nghĩ đến hải sản rất nhiều và đa dạng và nếu là một người nghiện đồ biển, nhất định không thể bỏ qua món tôm chiên bơ tỏi. Đây là món ăn khiến nhiều người say đắm bởi vị ngọt tự nhiên của tôm và thơm lừng của bơ tỏi. Nguyên liệu * 500g tôm * 1 củ tỏi * 100g bơ * 2 quả ớt * 2 nhánh ngò rí (corriander), 2 nhánh hành lá (nếu ăn cho vào) * Rau răm, rau húng quế (ăn kèm) * Các gia vị: Dầu ăn, mì chính, hạt tiêu xay, hạt nêm, nước mắm, đường, ớt bột, muối ớt xanh hoặc ớt đỏ (ăn kèm). Cách làm: Tôm mua về làm sạch, cắt râu tôm và lấy chỉ đen trên lưng. Tỏi và ớt cắt và băm nhỏ. Hành lá và ngò rí cắt nhỏ. Rau rửa sạch. Chiên tôm chín vàng * Chuẩn bị một chiếc chảo, cho 5 thìa canh dầu ăn vào chảo và đợi dầu nóng. * Cho tôm vào chiên vàng, khi chín vớt tôm ra giấy thấm dầu rồi đặt lên đĩa. Làm nước sốt bơ tỏi chiên tôm * Chuẩn bị một chiếc chảo khác, cho 5 muỗng canh bơ vào chảo. * Sau khi bơ tan hết, cho tỏi băm nhuyễn vào đảo đều, nấu sốt bơ tỏi khoảng 2-3 phút. * Cho thêm 1 muỗng canh đường, 1/2 muỗng canh hạt nêm, cho thêm 1/2 muỗng canh nước mắm, 1/2 muỗng cà phê hạt tiêu xay và 1/2 muỗng cà phê bột ngọt. * Tiếp theo, cho 1 ít ớt băm vào chảo khuấy đều một lần nữa. Chiên tôm với bơ tỏi * Cho tôm chiên ở trên vào chảo hỗn hợp bơ tỏi. * Nấu khoảng 2-3 phút, đến khi phần nước sốt keo lại thì tắt bếp. * Cho hành lá và ngò rí đã thái nhỏ vào (nếu ăn). * Cuối cùng, cho tôm chiên bơ tỏi ra đĩa, cho thêm rau răm và rau húng quế để ăn kèm, và 1 chén muối ớt xanh (hoặc đỏ). Vậy là bạn vừa hoàn thành cách làm tôm chiên bơ tỏi tại nhà. Một món ăn đơn giản nhưng vô cùng hấp dẫn, có thể ăn cùng cơm hoặc bánh mì.
Vietnamese cuisine: Tôm rang bơ tỏi, fried shrimp with garlic butter, the recipe – Cocina vietnamita: Tôm rang bơ tỏi, camarones fritos con mantequilla de ajo, la receta – Cozinha vietnamita: Tôm rang bơ tỏi, camarão frito com manteiga de alho, a receita – Vietnamesische Küche: Tôm rang bơ tỏi, gebratene Garnelen mit Knoblauchbutter, das Rezept – Ẩm thực Việt Nam: Tôm rang bơ tỏi, công thức nấu tôm chiên bơ tỏi
Galician scallops, the recipe. Some time ago I went to lunch in the covered market of Tenerife (first time in my life) and I tasted this dish for the first time. They are scallops au gratin and, online, I discovered that there is a Galician recipe, which I will now describe to you.
Ingredients:
– 1 clove garlic; – 1 large onion; – 1/2 cup white wine; – 1 tablespoon chopped parsley; – 2 tablespoons breadcrumbs; – 1 tablespoon sweet smoked paprika – 5 tablespoons olive oil; – Salt and pepper.
Preparation:
First make sure the scallops are clean and free of any debris. If the scallops are still attached to the shell, gently separate them. Remove any membranes or inedible parts. Then sauté with oil, garlic and chopped onions; when it starts to wilt add the paprika and white wine. Season with salt and pepper, and cook for a minute. Pour the sauce over the scallops (directly in the shells) and sprinkle them with plenty of breadcrumbs; now put them in the oven, turning on only the grill. When you see that the surface begins to brown, they are ready; you can remove them from the oven and add a drizzle of dolia oil and parsley (which I don't like so I don't add it).
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For the recipe I took inspiration from the site: spain.info.
Scallops au gratin or Galician style, the recipe – Coquilles Saint-Jacques gratinées ou à la galicienne, la recette – Vieiras gratinadas o a la gallega, la receta – Vieiras gratinadas ou à galega, a receita – Công thức làm món sò điệp au gratin hoặc kiểu Galicia – 烤扇贝或加利西亚风格，食谱 – ホタテ貝のグラタンまたはガリシア風、レシピ
Spaghetti with lobster sauce, the recipe. Every now and then, on the ship, I am lucky enough to enjoy a plate of pasta seasoned with lobster sauce (or crawfish, depending on what's on the menu). Making the sauce at home is not particularly difficult either, but as with everything, it also takes a little talent. Here I propose a simple recipe that ChatGPT helped me write.
Ingredients:
– 400 g spaghetti; – 1 whole lobster (or already cleaned and halved); – a few fresh cherry tomatoes; – 2 cloves of garlic, finely chopped; – Red chilli pepper (to taste, for a spicy touch); – Fresh parsley, chopped; – Extra virgin olive oil; – Salt and black pepper to taste.
Preparation:
Lobster preparation: If you are using a whole lobster, cook it in a pot of boiling salted water for about 8-10 minutes until it turns red. Drain the lobster and let it cool slightly. Then crack the shell and scoop out the meat. Cut the lobster meat into smaller pieces, leaving a few larger pieces for decoration at the end. Sauce preparation: In a large frying pan, heat a little olive oil over medium heat. Add the minced garlic and chili pepper (if desired) and fry until the garlic turns golden. Add the halved fresh cherry tomatoes. Cook over medium-low heat for about 15-20 minutes, stirring occasionally. Add the previously prepared lobster meat and cook for another 5-7 minutes. Season with salt and pepper to taste. If the sauce seems too thick, you can add a little of the pasta cooking water to thin it out.
Meanwhile, cook the spaghetti in plenty of salted water according to the package instructions. Drain the pasta al dente and reserve a cup of the cooking water. Add the spaghetti to the lobster sauce in the pan, mix well and sauté for a minute, adding a little cooking water if necessary to combine everything. Add the chopped fresh parsley and mix.
Serve the spaghetti with lobster sauce garnished with larger pieces of lobster and a drizzle of fresh olive oil. Do you like them? Add a comment or go to the bottom of the site to read what other visitors have written.
Contrary to popular belief, the lobster and the crawfish are only loosely related, belonging to two distinct infraorders of the same suborder. By comparison, these two species are as closely related as humans are to tarsiers. Continue and learn more on Wikipedia
Spaghetti with lobster sauce, the recipe – Spaghetti à la sauce au homard, la recette – Espaguetis con salsa de bogavante, la receta – Espaguete com molho de lagosta, a receita – Spaghetti mit Hummersauce, das Rezept – Công thức mì spaghetti sốt tôm hùm – 龙虾酱意大利面，食谱 – ロブスターソースのスパゲッティ、レシピ
The text of the post was written with the help of ChatGPT, a language model from OpenAI.
Penne with curry and rocket, the recipe. Some time ago, the chef on board prepared us an Indian dish with strong flavors: penne seasoned with curry and rocket. Obviously a dish of Indian origin.
Ingredients
350 g of penne;
1 tablespoon olive oil;
1 onion, finely chopped;
2 cloves garlic, minced;
1 teaspoon curry powder;
200 ml cooking cream;
Salt and pepper to taste;
100 g of fresh rocket;
Grated Parmesan cheese (optional).
Preparation
Cook the penne: Bring a pot of salted water to a boil and cook the penne according to the package instructions. Drain when al dente. Make the curry sauce: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until translucent. Add the curry: Add the curry powder to the onion and stir well to combine. Pour in the cream: Pour the cream into the skillet and stir well. Cook over medium-low heat for about 5-7 minutes or until the sauce thickens slightly. Be sure to stir occasionally. Season with salt and pepper: Add salt and pepper to taste to adjust the flavor of the sauce. Combine the penne and arugula: Add the cooked penne to the skillet with the curry sauce. Also add the fresh arugula and mix well until the arugula is slightly wilted. Serve: Divide the curry and arugula penne among the plates. If desired, sprinkle with grated parmesan. Garnish and serve: You can garnish with a little freshly ground black pepper or other cheese to your liking. Serve hot and enjoy your delicious curry and arugula pasta! This recipe is quite flexible, so feel free to adapt it to your personal tastes. Enjoy!
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Pasta seasoned with curry and rocket, the recipe – Pâtes assaisonnées au curry et roquette, la recette – Pasta aliñada con curry y rúcula, la receta – Macarrão temperado com curry e rúcula, a receita – Mit Curry und Rucola gewürzte Pasta, das Rezept – Công thức mì ống với cà ri và tên lửa – 用咖喱和火箭调味的意大利面，食谱 – カレーとルッコラのパスタ、レシピ
The text of the post was written with the help of ChatGPT, a language model from OpenAI.
Homemade Greek gyros, the recipe. One of the dishes that I have started to like a lot in recent years is Greek gyros (the pork one). Since Greek restaurants are not so common in my area (even though there has been one in Chiavari for a long time) I decided to try making it at home. The result, still a little far from the classic, was not bad anyway. I'll tell you right away: don't criticize me too much but suggest how to improve the dish.
Ingredients
For the meat: – 500 grams of pork (for example, pork loin or shoulder); – 2 teaspoons of dried oregano (for the spices I opted to buy a ready-made package on Amazon); – 2 teaspoons of sweet paprika; – 2 teaspoons of ground cumin; – 3 cloves of garlic, minced; – Juice of 1 lemon; – Salt and black pepper to taste; – 2 tablespoons of olive oil.
As a side dish: – 4 Greek pitas or round rolls (I bought tigelle); – Tzatziki sauce (see recipe below); – Thinly sliced red onions.
For the tzatziki sauce: – 1 cucumber, peeled, seeded and grated; – 250 grams Greek yogurt; – 2 cloves garlic, finely chopped; – 2 tablespoons olive oil; – 1 tablespoon white wine vinegar; – 1 tablespoon chopped fresh mint; – Salt and black pepper to taste;
Preparation
Start by making the marinade for the meat. In a bowl, mix together the oregano, paprika, cumin, minced garlic, lemon juice, salt, pepper and olive oil. Add the pork cut into thin strips and make sure it is well coated with the marinade. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, but preferably for several hours or overnight. In the meantime, make the tzatziki sauce. Grate the cucumber and squeeze out the excess water. In a bowl, mix together the grated cucumber, Greek yogurt, minced garlic, olive oil, white wine vinegar, mint, salt and pepper. Refrigerate the tzatziki sauce until ready to serve. Preheat a grill or nonstick skillet over medium-high heat. Cook the marinated pork strips until they are cooked through and have developed a nice golden color, about 4-5 minutes per side. Heat the Greek pitas or round sandwiches in a skillet or on the grill until they are lightly browned.
To serve, place the grilled pork, bread and a few strips of red onion on a plate. On the side, the tzatziki sauce. Complete if you want (but I didn't put them because I don't like them) with tomato slices, lettuce leaves and, if you want, green peppers or jalapeños.
This is your delicious Greek pork gyros! Enjoy! Add your own comment or go to the bottom of the site to read what other visitors have written.
Homemade Greek gyros, the recipe – Gyros grecs maison, la recette – Gyros griegos caseros, la receta – Giroscópios gregos caseiros, a receita – Hausgemachtes griechisches Gyros, das Rezept – Con quay Hy Lạp tự làm, công thức – 自制希腊陀螺仪，食谱 – 自家製ギリシャのジャイロ、レシピ
The text of the post was written with the help of ChatGPT, a language model from OpenAI.
Una gustosa zuppetta di mare dal tocco asiatico. Per assecondare i gusti di mia moglie, ogni tanto, cerco di prepararle (o farle preparare) qualche piatto dal tocco orientale. Come questa zuppa ai frutti di mare con noodles. Aglio, peperoncino e zenzero per ricordare i gusti asiatici.
Ti piace la cucina asiatica? Aggiungi un tuo comment or go to the bottom of the site to read what other visitors have written.
A tasty seafood soup with an Asian touch – Une savoureuse soupe de fruits de mer avec une touche asiatique – Una sabrosa sopa de mariscos con un toque asiático – Uma saborosa sopa de frutos do mar com toque asiático – Eine leckere Meeresfrüchtesuppe mit asiatischer Note – Súp hải sản thơm ngon mang đậm hương vị châu Á – 具有亚洲风味的美味海鲜汤 – アジアンテイストの美味しいシーフードスープ
Vietnamese cuisine: Ốc len xào dừa, pan-fried snails, the recipe. Pan-fried snails with coconut is one of the dishes, simple and easy to prepare and you can find it in most of the snail restaurants in Vietnam. Along with the crunchy and sweet taste of snails mixed with the fatty and fragrant taste of coconut; it is often eaten with some herbs (laksa leaves, aromatic herbs) or with bread, dipped in snail sauce, delicious.
Click vào đây để đọc bằng tiếng việt! If you are curious about this recipe of mine or Vietnamese food in general, write me a message. comment or go to the bottom of the site to read what other visitors have written.
Ingredients
* 500 grams of snails; * 4 tablespoons of coconut milk; * 1 cup of coconut water (can replace canned coconut water); * Fresh coconut, thinly sliced (50 grams); * Chopped lemongrass and chili pepper; * 1 tablespoon of minced garlic; * Salt, sugar, seasoning powder, monosodium glutamate, pepper; * Cooking oil.
Preparation
Choose your snails carefully: buy fresh ones so that they can be sautéed. Fresh snails have their “antennae” close to the outside and when touched, the body retracts inside. After buying the snail, you need to soak it for at least 3 hours so that it can release all the mud inside. Soak with rice water or tap water and add chopped chili pepper, or break an egg and add it to let the snails eat the egg and release the dirty slime. Then rinse them 2-3 more times with clean water and then drain them.
Use a knife or hair clippers to break the snail's tail so that, once sautéed with the coconut, the coconut milk penetrates inside, making it fattier and more delicious.
How to cook them. Put 2 tablespoons of cooking oil in a pan. When the oil is hot, add 1 tablespoon of chopped lemongrass and chopped garlic and fry until golden brown. Then pour in the snails and stir the snails evenly for about 1 minute. Next, pour coconut water into the pot just enough to cover the snails. While you wait for the coconut water to boil, add the lemongrass, chili pepper and chopped fresh coconut (you can add chopped lemongrass for more flavor). Then add about 1 teaspoon of seasoning powder + 2 teaspoons of sugar, 1/4 teaspoon of MSG and add a little salt. Once the snails boil, lower the heat and add the coconut milk, stir gently a few more times until the coconut milk is smooth, then turn off the heat. Sprinkle some pepper for flavor and the dish is complete. Although this dish is simple to cook, it is delicious and not boring.
“Ốc len xào dừa” là một trong những món ốc đặc trưng, đơn giản, dễ làm và bạn có thể tìm thấy ở hầu hết các quán ốc tại Việt Nam. Cùng với vị giòn và ngọt của ốc hoà quyện với vị béo và thơm của dừa, có thể ăn kèm cùng với một số loại rau gia vị (rau răm, rau thơm) và cũng có thể ăn kèm cùng với bánh mì, chấm vào nước sốt của ốc, ngon tuyệt vời. Nguyên liệu * 500 gram ốc len * 4 muỗng canh nước cốt dừa (coconut milk) * 1 chén nước cốt dừa nước dão (có thể thay thế nước dừa trong lon-coconut water) * Dừa tươi thái mỏng (50gram) * Sả và ớt thái nhỏ * 1 muỗng canh sả băm, tỏi băm * Muối, đường, hạt nêm, bột ngọt, tiêu * Tỏi, dầu ăn. Cách làm Ngâm ốc len Ốc len chọn lựa thật kỹ để mua được ốc tươi thì xào mới ngon. Ốc tươi là ốc có phần mày nằm sát bên ngoài, thân ốc khi chạm vào sẽ thụt vào trong. Sau khi đã mua được ốc, thì bạn phải ngâm ốc ít nhất là 3 tiếng để ốc nhả hết bùn đất bên trong ra ngoài. (Ngâm với nước vo gạo hoặc ngâm với nước và cho ớt trái thái nhỏ vào, hoặc đập 1 quả trứng cho vào cho ốc ăn trứng, nhả nhớt bẩn) Sau đó, bạn rửa lại ốc qua 2 – 3 lần nước sạch nữa rồi để ráo. Chặt đuôi ốc (trôn ốc) Bạn dùng dao hoặc kèm bấm bể phần đuôi của ốc đi để khi xào chung với dừa, nước cốt dừa sẽ thấm vào trong, hút sẽ béo ngậy, thơm ngon hơn. Cách nấu Cho vào chảo 2 muỗng canh dầu ăn. Khi dầu nóng, bạn cho 1 muỗng canh sả băm, tỏi băm vào phi vàng. Sau đó, bạn trút ốc vào và đảo ốc đều khoảng 1 phút. Tiếp theo, bạn đổ nước dão dừa vào nồi vừa đủ ngập ốc. Trong quá trình chờ nước dão dừa sôi, bạn cho thêm sả, ớt, dừa tươi đã cắt nhỏ (có thể cho thêm sả đã đập dập cho thêm mùi thơm). Sau đó nêm khoảng 1 muỗng cà phê hạt nêm + 2 muỗng cà phê đường, 1/4 muỗng cà phê bột ngọt, nêm lại và thêm thêm xíu muối. Khi ốc sôi, bạn hạ nhỏ lửa và cho nước cốt dừa, đảo nhẹ thêm vài lần nữa cho nước cốt dừa quyện đều thì tắt bếp. Rắc ít tiêu lên cho thơm. Vậy là món ốc len xào dừa đã hoàn thành. Món này tuy nấu đơn giản, nhưng ăn rất ngon, không bị ngán. Nếu bạn không có ốc len, hãy thử nấu cách này với loại ốc khác, nó cũng rất ngon. Nhưng tốt nhất vẫn là “ốc len”.
Vietnamese cuisine: Ốc len xào dừa, pan-fried snails, the recipe – Cocina vietnamita: Ốc len xào dừa, caracoles fritos, la receta – Cozinha vietnamita: Ốc len xào dừa, caracóis fritos, a receita – Vietnamesische Küche: Ốc len xào dừa, gebratene Schnecken, das Rezept – Ẩm thực Việt Nam: Ốc len xào dừa, ốc xào, công thức – 越南菜：Ốc len xào dừa，煎蜗牛，食谱 – ベトナム料理：Ốc len xào dừa、カタツムリの炒め物、レシピ
Vietnamese cuisine: Mực xào cần tây, pan-fried calamari, the recipe. Yesterday when I went to Coop, I bought some calamari and celery that were delicious, leaves that were not too old… and I immediately thought of making pan-fried calamari with celery, pepper and pineapple.
– 150 grams of fresh squid, cleaned, cut into square pieces; – Red pepper: 1, cut into square pieces; – Pineapple: cut about 1 pineapple into a thickness of about 3 cm, then cut it into small pieces; – 1 celery: here in Italy it is very large, so I took only a few young leaves, rolled them up and sautéed them together; – Purple onion: 1 onion, thinly sliced; – Garlic: 2 cloves, chopped; – Shallots, coriander leaves, fresh peppers: finely chopped; – Spices: cooking oil, fish sauce, seasoning powder, monosodium glutamate (MSG), salt, oyster sauce, chili powder, satay, pepper.
Preparation
After cleaning the calamari, marinate them with a tablespoon of oyster sauce, half a teaspoon of powdered seasoning, a teaspoon of salt and a little pepper. Put a pan on the heat, add seed oil and then add the garlic and purple onion, the garlic will start to brown, add the calamari and sauté until they are slightly firm, add the pepper, sauté for about another three minutes and then add the pineapple and celery and sauté until smooth. Sauté for another 5-7 minutes and then add 1 tablespoon of fish sauce, 1/2 teaspoon of powdered seasoning, 1/2 teaspoon of monosodium glutamate and cook for another three minutes. If it is bland, add a little more salt (depending on your family’s taste), then turn off the heat and sprinkle with green onions, coriander leaves, fresh chili pepper, a little pepper, and chili powder.
Stir-fried squid with celery and pineapple is delicious and goes well with rice. It has the aroma of celery leaves, combined with the sweetness of squid and pineapple, so this dish doesn't need much seasoning to be delicious. I eat a lot of spicy food, so I add a lot of chili powder and fresh chili. Everyone, please enjoy lunch with me!
Mực xào cần tây (sedano), ớt chuông, thơm (ananas) Hôm qua đi Coop, tôi mua được ít mực và cần tây khá ngon, không quá già lá…và nghĩ ngay sẽ làm món mực xào cần tây, ớt chuông và thơm. (bên này cần tây rất là lớn (big size) nên tôi chỉ lấy một ít lá non và cuốn lá xào chung). Nguyên liệu: – mực tươi 150gram, làm sạch, cắt thành miếng hình vuông – Ớt chuông đỏ: 1 quả, cắt thành miếng hình vuông – Thơm: cắt từ trái thơm cỡ tầm 1 khoanh thơm dày 3cm, sau đó cắt nhỏ từng miếng – Hành tím: 1 củ, thái mỏng – Tỏi: 2 tép, băm nhuyễn – Hành lá, lá ngò gai, ơt tươi: đã thái nhỏ – Gia vị: dầu ăn, nước mắm, hạt nêm, mì chính (bột ngọt), muối, dầu hào, ớt bột, sa tế, tiêu Cách làm: Mực sau khi làm sạch, ướp vào 1 muỗng canh dầu hào, 1/2 muỗng cafe hạt nêm, 1 muỗng sate, 1 xíu hạt tiêu. Cho chảo lên bếp, cho dầu ăn và sau đó cho vào tỏi và hành tím, tỏi bắt đầu vàng cho tiếp mực vào xào đến khi mực hơi săn lại, tiếp tục cho ớt chuông vào, xào tầm 3 phút cho tiếp thơm và cần tây vào xào chung. Xào thêm 5-7 phút nữa rồi nêm gia vị: cho vào 1 muỗng canh nước mắm, 1/2 muỗng cà phê hạt nêm, 1/2 muỗng cà phê bột ngọt. Xào thêm 3 phút nữa rồi nêm nếm lại, nếu nhạt cho thêm tí muối (tuỳ khẩu vị gia đình) rồi tắt bếp, rắc lên trên hành lá, lá ngò gai, ớt tươi và một ít tiêu hạt, ớt bột. Mực xào cần tây và thơm ăn rất ngon và bắt cơm. Có mùi thơm của lá cần tây, cộng thêm vị ngọt của mực và thơm, nên món này không cần cho nhiều gia vị ăn cũng rất ngon. Tôi ăn cay nhiều nên tôi cho rất nhiều ớt bột và ớt tươi. Mời mọi người cùng thưởng thức bữa trưa với tôi nhé.
Vietnamese cuisine: pan-fried squid with celery, peppers and pineapple, the recipe – Cuisine vietnamienne : calamars poêlés au céleri, poivrons et ananas, la recette – Cocina vietnamita: calamares fritos con apio, pimientos y piña, la receta – Cozinha vietnamita: lula frita com aipo, pimentão e abacaxi, a receita – Vietnamesische Küche: sautierter Tintenfisch mit Sellerie, Paprika und Ananas, das Rezept – Ẩm thực Việt Nam: công thức mực xào cần tây, ớt và dứa – 越南菜：煎鱿鱼配芹菜、辣椒和菠萝，食谱 – ベトナム料理：イカのセロリ、ピーマン、パイナップルの炒め物、レシピ
