Recipes

Asian cooking class by Gosto Lagos

Recipe of Vietnamese Clear Tapioca Dumplings (Bánh Bột Lọc) by Gosto Lagos

Ingredients for the dough:

  • 1 bag (400g) tapioca flour (often called starch)
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 and 1/4 cups boiling water (250ml)

Ingredients for the filling:

  • 200 g shrimps, deveined and diced
  • 200 g pork belly, diced
  • 3 shallots, minced
  • 3 garlic cloves, minced
  • Salt and pepper
  • 1 teaspoon paprika powder
  • 2 teaspoons vegetable oil
  • 2 teaspoons cane sugar
  • 2 tablespoons fish sauce

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Khao Poon Soup comes from Laos and combines exquisite flavours of kaffir, lemon grass and galangal

Recipe of Khao Poon Soup (Lao Laksa) by Gosto Lagos

Ingredients (for 10-12 servings):

  • 12 cups cold water
  • 1 whole organic chicken
  • 1 or 2 cup bamboo shoots
  • 1 red bell pepper, skinned off and chopped
  • 1/2 cup garlic
  • 1/2 or 1 tablespoon Red curry paste, depending on your taste preferences (1/2 is less spicy than 1 spoon)
  • 1/2 or 1 tablespoon Namya curry paste (if you don’t have it, replace the paste by adding 1 stalk of lemongrass, chopped in pieces, 2 kaffir lime leaves, and 3 slices of galangal in step 1)
  • 1 can coconut milk
  • 2 cubes chicken bouillon
  • 2 cabbage leaves (optional)
  • 1 bag of rice noodles
  • Fish sauce

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Caldeirada de Peixe recipe

Recipe of Caldeirada de Peixe by Gosto Lagos

Ingredients

  • 5-6 big prawns with shells
  • 600-700g fish – a mix of white oily fish (such as halibut or swordfish) and white lean fish (such as cod, monkfish, hake, flounder or haddock)
  • Two big handfuls of clams and mussels, well scrubbed. Please, don’t use any open or damaged ones
  • A handful of squid rings and cuttlefish (optional)
  • 500g tomatoes, skinned and chopped
  • 2 small bell peppers
  • 3-4 potatoes
  • 1 large sweet potato (optional)
  • 1 onion, finely chopped
  • 3-4 cloves of garlic, finely chopped
  • 1-2 tablespoons fresh parsley, chopped
  • 1-2 tablespoons fresh cilantro, chopped
  • 3-4 bay leaves
  • Freshly ground pepper, salt
  • 1 teaspoon sweet paprika powder
  • 1 dried chilli pepper, seeded and finely chopped (optional)
  • 200ml dry white wine
  • 400-450ml fish stock
  • 100ml olive oil

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