Recipes

Chinese Wonton Noodle Soup Recipe

Recipe of Chinese Wonton Noodle Soup by Gosto Lagos

Ingredients for 6-7 servings:

For chicken stock:

  • 1kg chicken necks
  • 2,5cm ginger
  • 2 spring onions (scallions)
  • 4 cloves garlic
  • 2l water

For wonton dumplings:

  • 175gr pork or chicken, minced
  • 175gr shrimps, shelled, deveined and minced
  • 150gr cabbage, finely chopped
  • 3 spring onions (scallions), chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons sake or cooking rice wine
  • 1 teaspoon sugar
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon garlic, grated
  • 1 tablespoon corn starch or tapioca starch
  • 1 pinch of white pepper powder or black pepper powder
  • 1 package wonton wrappers

For the soup:

  • 300-350gr Asian noodles (50gr per person), cooked
  • 6-7 small pak choi (bok choy)

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Korean Spicy Squid (Cuttlefish) Recipe

Recipe of Korean Spicy Stir-Fried Squid (Cuttlefish) by Gosto Lagos

Ingredients for 6-7 servings:

  • 1kg squid or cuttlefish
  • 1 medium sweet onion
  • ¼ small cabbage
  • 1 medium size carrot
  • 4 spring onions (scallions)
  • 1 green chili pepper (optional)
  • 2 tablespoons cooking oil

For the sauce:

  • 1 tablespoon Gochujang, Korean red pepper paste (or 2 tablespoons if you like spicy food)
  • 2-3 tablespoons Gochugaru, Korean red pepper flakes (you can replace the mix of Gochujang and Gochugaru by 3 tablespoons Miso paste and 1-2 tablespoons Sambal hot sauce)
  • 3 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon corn starch
  • 2 tablespoons mirin
  • 2 tablespoons sesame oil
  • 2 tablespoons chopped garlic (approximately 5-6 garlic cloves)
  • 2 tablespoons chopped ginger
  • ¼ teaspoon black pepper (optional)

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Sushi Recipe - Uramaki Chicken Teriyaki with Avocado

Sushi Recipes by Gosto Lagos: Uramaki Chicken Teriyaki with Avocado, Uramaki Spicy Salmon, Futomaki with Shiitake

Preparation instructions for sushi rice:

  • Wash 250gr of sushi rice thoroughly for 2-3 minutes until water becomes clear, and drain for at least 30 minutes. 250gr of dry rice should be enough for 4 rolls of futomaki or 5 rolls of uramaki, with 6-8 sushi pieces per roll.
  • Mix 4 tablespoons of mirin (rice vinegar), 2 teaspoons of sugar and 1 teaspoon of salt in a small pan. Bring the mix to a boil until salt and sugar are dissolved, and set the pan with the mirin dressing aside.
  • Put the drained rice in a large pan with 300ml water (250gr of rice multiplied by 1.2). Put the pan on high heat, stir the rice until the water starts boiling, and let it boil for 2 more minutes. Then, lower the heat to the minimum and cover the pan with a lid. Stop stirring and cook for another 5-6 minutes. Switch off fire and let the rice stay in the pan for 15 minutes with a lid closed. Then, remove the lid and let the rice infuse for another 10 minutes.
  • Put the rice in a large bowl. Add the mirin dressing and mix well with a wooden spoon. A metal spoon will damage the rice and might react with the mirin. The rice is ready now.

Continue reading “Sushi Recipes by Gosto Lagos: Uramaki Chicken Teriyaki with Avocado, Uramaki Spicy Salmon, Futomaki with Shiitake” →

Recipe of Japanese Miso Ramen Soup by Gosto Lagos

Recipe of Japanese Miso Ramen Soup by Gosto Lagos

Ingredients for 5-6 servings:

  • 2 cloves garlic
  • 1 inch ginger
  • 1 shallot
  • 2 tablespoons roasted white sesame seeds
  • 1 tablespoon sesame oil
  • 250gr minced chicken (or minced pork)
  • 1 teaspoon hoisin sauce
  • 3 tablespoons miso
  • 1 teaspoon sugar
  • 1 tablespoon sake
  • 1 litre chicken stock
  • 1 teaspoon salt
  • ¼ teaspoon white pepper powder
  • 200gr ramen noodles
  • Toppings: watercress, sweet corn, alpha alpha cress, chopped scallion, quail eggs cut in halves, a shredded sheet of nori, clamshell or oyster mushrooms

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Tuna Tataki with Mango and Ponzu Sauce

Recipe of Tuna Tataki with Mango and Ponzu Sauce by Gosto Lagos

Ingredients for 6-7 servings:

  • 500gr sashimi-grade tuna, at least 3-4 cm thick
  • 1 small mango
  • 6-7 cherry tomatoes
  • 1 small red onion
  • 1/2 cup watercress
  • 4-5 basil leaves
  • 2 tablespoons high smoke point vegetable oil

For the Ponzu sauce:

  • 1/4 cup soy sauce
  • 1/4 cup dried bonito flakes
  • 1 sheet of dried kombu kelp seaweed (about 10x10cm) or 2 tablespoons wakame seaweed
  • 1/4 cup citrus juice (a mix of orange juice and lemon juice)
  • Lemon zest from 1 lemon
  • 1 tablespoon mirin

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Thai Pumpkin Shrimp Soup

Recipe of Thai Pumpkin Shrimp Soup by Gosto Lagos

Ingredients for 5-6 servings:

  • 1/3 cup of self made red curry paste: 2-3 dry red chilli peppers, a 2cm piece of galangal or ginger, 2 shallots, 4-5 gloves of garlic, 1 teaspoon of shrimp paste, 3 stalks of lemongrass, 2 tablespoons of vegetable oil
  • 400ml coconut milk
  • 500gr chicken necks for 1 liter of chicken stock
  • 3-4 kafir leaves
  • 1kg butternut pumpkin, or a mixture of regular and butternut pumpkin
  • 2-3 tablespoons of fish sauce
  • 1 tablespoon of lime juice or lemon juice
  • 800gr shrimps
  • 200gr clamshell or oyster mushrooms
  • Garnishes: finely chopped green onion, red chili pepper, cilantro, basil, watercress

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Beef with Broccolini Chinese Style

Recipe of Beef with Broccolini Chinese Style by Gosto Lagos

Ingredients:

For the beef

  • 500g Bife da Vazia (sirloin) for 3-4 persons
  • 2 teaspoons soy sauce
  • 2 teaspoons Shaoxing wine (you can substitute it by rice wine or dry sherry)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon black pepper
  • 2 teaspoons corn starch

For the sauce

  • 4 tablespoons soy sauce
  • 4 tablespoons oyster sauce
  • 3 teaspoons sugar
  • 4 tablespoons Shaoxing wine (or rice wine/dry sherry)
  • 2 teaspoons corn starch
  • 1/4 teaspoon black pepper

For stir-frying

  • 500g broccolini or regular broccoli
  • 4 cloves garlic
  • 5 very thin slices of ginger
  • 4-5 tablespoons high smoke point cooking oil (e.g. rice, light olive or sunflower oil)
  • 2 green onions
  • 2 teaspoons sesame oil
  • Toasted sesame seeds

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Bacalhau com Grão

Recipe of Bacalhau com Grão (Codfish Salad with Chickpeas) by Gosto Lagos

Ingredients:

  • Fresh codfish or re-hydrated bacalhau (dry codfish) – 250g
  • Cherry tomatoes – 200g
  • Large red onion – 1
  • Garlic – 5-6 gloves
  • Cooked chickpeas – 1 cup
  • Cilantro (fresh coriander) – 1/4 cup
  • Lemon – 1/2 or 1 to taste
  • Cumin – 1 tablespoon
  • Sweet paprika powder – 1 tablespoon
  • Olive oil – 1/8 cup
  • Salt and pepper to taste

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Roll de Beringela

Recipe of Eggplant Rolls with Requeijão, Walnuts and Cilantro (Roll de Beringela) by Gosto Lagos

Ingredients:

  • Medium eggplant – 1
  • Extra virgin olive oil or vegetable oil – 3-4 tablespoons
  • Salt to taste
  • Portuguese requeijão cheese (you can replace requeijão with ricotta) – 100 gr, at room temperature
  • Raw walnuts – 1/2 cup for the filling + 1 tablespoon for the garnish
  • Garlic – 1 clove
  • Cilantro (fresh coriander) – 1/4 cup
  • Freshly ground black pepper to taste

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