Recipes

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

Continue reading “Recipe of Eggplant Rolls with Requeijão, Walnuts and Cilantro (Roll de Beringela) by Gosto Lagos” →

Asian cooking class by Gosto Lagos

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

Ingredients for the dough (for 4 servings):

  • 200g tapioca starch (the starch cannot be replaced by tapioca flour)
  • 1/4 teaspoon salt
  • 1 tablespoon vegetable oil
  • 125ml boiling water

Ingredients for the filling (for 4 servings):

  • 200g shrimps, deveined and diced
  • 200g 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

Continue reading “Recipe of Khao Poon Soup (Lao Laksa) by Gosto Lagos” →