Recipes

Recipe of Caldeirada de Peixe

Featured

Caldeirada de Peixe, an iconic Portuguese fish stew, is a coastal delight that captures the heart of Portugal’s flavourful cuisine. Originating in the Algarve region, where fishing is deeply ingrained in local culture, this dish has been enjoyed for generations. Caldeirada brings together the catch of the day, fresh seasonal vegetables, and aromatic spices, simmered in a rich broth.

Ingredients for 7-8 servings:

  • 600-700 gr fish – a mix of white oily fish, such as halibut or swordfish, and white lean fish, such as cod, monkfish, hake, flounder or haddock
  • 2 big handfuls of clams and mussels, well scrubbed. Please, don’t use any open or damaged ones
  • 500 gr shrimps with their shells on
  • 500 gr squid or cuttlefish (optional)
  • 500 gr tomatoes
  • 1 bell pepper
  • 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 (fresh coriander), chopped
  • 3-4 bay leaves
  • Freshly ground pepper, salt
  • 1 teaspoon sweet paprika powder
  • 1 dried chilli pepper, finely chopped (optional)
  • 200 ml dry white wine
  • 100 ml olive oil
  • For 400-450 ml fish stock: shrimp shells, fish bones, 1 small onion (chopped), 1 stick of celery (chopped), 1 leek (white parts only, chopped), 500 ml water
Continue reading “Recipe of Caldeirada de Peixe” →
Japanese gyoza dumplings recipe by Gosto Lagos

Recipe of Japanese Gyoza

Japanese gyoza transcends borders, uniting chopsticks around the world. Gyoza was introduced to Japan from China, but underwent a delightful transformation. The dough became thinner. The taste was enriched with Japanese spices and sauces. Even the cooking method changed: gyoza is pan-fried on one side, then steamed to ensure a crispy bottom and tender top.

Ingredients for 5-8 servings:

For the filling:

  • 300 gr ground pork, chicken or beef
  • 150 gr Chinese cabbage (napa), chopped
  • 100 gr shrimps, peeled, divined and chopped
  • 1/2 teaspoon baking soda
  • 1 teaspoon corn starch
  • 1 teaspoon sugar
  • 1 teaspoon dark soy sauce (if you don’t have it, you can replace dark with light soy sauce)
  • 1 teaspoon light soy sauce
  • 1 tablespoon sake (or shaoxing wine)
  • 2 tablespoons sesame oil
  • 3-4 scallions, chopped
  • 1 tablespoon ginger, grated
  • 1-2 cloves finely diced garlic
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon white or black pepper
Continue reading “Recipe of Japanese Gyoza” →

Recipe of Japanese Spicy Miso Ramen Soup

We have tasted countless versions of ramen soup in Japan and settled on this Spicy Miso Ramen recipe, which is our favourite by far. It’s a perfect example of cultural influences and creativity that define Japanese cuisine. The recipe has over 30 ingredients, some of which were inherited from neighbouring countries (China and Korea). We will start with preparing the broth and flavoured oil, continue with the spicy miso tare, and finish with assembling the final dish with chicken, noodles and toppings. The result will be a comforting and flavourful bowl of ramen, topped with marinated eggs, making it an ideal main course.

Ingredients for 10 servings:

For the broth:

  • 2 chickens
  • 2 garlic bulbs, halved
  • 2 medium-sized onions, peeled and cut into pieces
  • 6-8 thick slices of ginger
  • 2-3 medium-sized carrots
  • 8 green onions
  • 10 dried shiitake mushrooms
  • 1 kombu sheet (10 x 10 cm)
  • 4 litres water
  • 2 chicken stock cubes (optional)
  • 1 teaspoon dashi powder (optional)
  • 1 cup sake
Continue reading “Recipe of Japanese Spicy Miso Ramen Soup” →
Chinese Wonton Noodle Soup Recipe

Recipe of Chinese Wonton Noodle Soup

A steaming bowl of Chinese Wonton Noodle Soup will transport you to the bustling streets of Hong Kong or Shanghai. Fragrant, slurp-worthy, and brimming with umami, this classic Chinese dish combines delicate wontons, springy egg noodles, and a soul-soothing broth.

Ingredients for 7-8 servings:

For the stock:

  • 1 kg chicken necks or chicken carcasses
  • 2-3 cm ginger, cut in slices
  • 2 spring onions (scallions)
  • 4 cloves garlic
  • 2 l water

For wonton dumplings:

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

For the soup:

  • 300-350 gr egg noodles (50 gr per person), cooked
  • 6-7 small pak choi (bok choy)
Continue reading “Recipe of Chinese Wonton Noodle Soup” →
Recipe of Korean Spicy Stir-Fried Squid (Cuttlefish) by Gosto Lagos

Recipe of Korean Spicy Stir-Fried Squid (Cuttlefish)

Korean Spicy Stir-Fried Squid, known as Ojingeo Bokkeum, is a flavour-packed dish that combines tender squid or cuttlefish with a slightly sweet and fiery gochujang-based sauce. If you’re a fan of squid and crave spicy flavours, this dish is a must-try. It’s a popular choice both at home and in Korean restaurants.

Ingredients for 6-7 servings:

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

For the sauce:

  • 1 tablespoon Gochujang, Korean red pepper paste
  • 1 tablespoon Gochugaru, Korean red pepper flakes
  • 3 tablespoons soy sauce
  • 1 tablespoon brown cane sugar
  • 1 tablespoon corn starch
  • 2 tablespoons mirin
  • 2 tablespoons sesame oil
  • 2 tablespoons chopped garlic (about 5-6 garlic cloves)
  • 2 tablespoons chopped ginger
Continue reading “Recipe of Korean Spicy Stir-Fried Squid (Cuttlefish)” →

Uramaki and Futomaki Sushi Recipes

Sushi, an iconic dish in Japanese cuisine, holds immense cultural and culinary significance. Its artful presentation, delicate flavours, and meticulous craftsmanship reflect Japan’s reverence for tradition and pursuit of perfection (called Kaizen). In our cooking class, you will learn to prepare two types of sushi:
1. Uramaki – an inside-out roll, with seaweed on the inside, and rice and toppings on the outside.
2. Futomaki – a thick sushi roll, wrapped in seaweed on the outside.

Let’s start with the vinegared rice (Shari), which is a crucial component of Japanese sushi:

  1. Wash the rice:
    • Rinse 250 grams of sushi rice thoroughly for 2-3 minutes until the water runs clear.
    • Drain the rice and let it sit for at least 30 minutes.
  2. Prepare the dressing:
    • In a small pan, mix 4 tablespoons of rice vinegar, 2 teaspoons of sugar, and 1 teaspoon of salt.
    • Bring the mixture to a boil until the salt and sugar dissolve, set aside.
  3. Cook the rice:
    • Place the drained rice in a large pan with 300 ml of water (1.2 times the weight of the rice).
    • Bring the water to a boil while stirring the rice.
    • Boil for 2 more minutes, then reduce the heat to the minimum, cover the pan with a lid, and cook for 5-6 additional minutes without stirring.
    • Turn off the heat and let the rice sit in the covered pan for 15 minutes.
  4. Cool and season:
    • Remove the lid, fluff the rice, and let it cool slightly in the pan.
    • Transfer the rice to a large bowl.
    • Add the prepared dressing and mix well using a wooden spoon (avoid using a metal spoon).
Continue reading “Uramaki and Futomaki Sushi Recipes” →
Recipe of Coconut Creme Brulee by Gosto Lagos

Recipe of Coconut Crème Brûlée

In this recipe, we fuse classic French techniques with Asian influences to create a delicious dessert. Coconut flakes play a delightful role in various Asian desserts, from Japanese coconut mochi to Thai coconut rice pudding. Let’s add an exotic Asian touch to the traditional French Crème Brûlée.

Ingredients for 3-4 servings in 150-200 ml jars:

  • 400 ml of 33% cream
  • 4 yolks of large eggs
  • 40 gr (icing) sugar
  • A pinch of salt (optional)
  • 1 cup of coconut flakes
  • 4 teaspoons of granulated sugar
Continue reading “Recipe of Coconut Crème Brûlée” →

Recipe of Tuna Tataki with Mango and Ponzu Sauce

Tuna Tataki is a traditional Japanese dish that showcases the freshness and quality of the tuna. The name “tataki” refers to the method of lightly searing the exterior of the fish, while preserving its rawness on the inside. This unique cooking technique enhances the natural flavours of the tuna, creating a harmonious blend of textures and tastes. Our recipe combines Tuna Tataki with fresh mangoes and Ponzu Sauce, unique to Japanese cuisine. The term “ponzu” specifically refers to the juice of lemons, limes, yuzu, and other citrus fruits, to which mirin and soy sauce are added. The resulting sauce (Ponzu Shoyu) strikes a perfect balance between salty, sour and sweet.

Ingredients for 6-7 servings:

  • 500 gr 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 vegetable oil with a high smoke point

For the Ponzu sauce:

  • 1/4 cup soy sauce
  • 1/4 cup dried bonito flakes
  • 1 sheet of dried kombu seaweed (about 10×10 cm) 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
Continue reading “Recipe of Tuna Tataki with Mango and Ponzu Sauce” →

Recipe of Thai Pumpkin Shrimp Soup

Thailand is famous for its Tom Yam and Tom Kha soups, but our favourite is Thai Pumpkin Shrimp Soup. The origins of this soup can be traced back to the XVI century, when pumpkins were introduced to Southeast Asia by Portuguese traders. The soup is a perfect blend of local and foreign ingredients, creating a diverse and unique flavour profile.

Ingredients for 5-6 servings:

For the red curry paste:

  • 2-3 dry red chili peppers
  • 1 piece galangal, about 2 cm
  • 2 shallots
  • 4-5 cloves garlic
  • 1 teaspoon shrimp paste
  • 3 stalks lemongrass
  • 2 tablespoons vegetable oil

For the soup:

  • 400 ml coconut milk
  • 500 gr chicken necks
  • 3-4 leaves of kaffir lime
  • 1 kg butternut pumpkin or a mixture of regular and butternut pumpkin
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 800 gr shrimps
  • 200 gr of Asian mushrooms (enoki, oyster or shimeji)
Continue reading “Recipe of Thai Pumpkin Shrimp Soup” →

Recipe of Beef with Broccolini Chinese Style

This dish was introduced to the West by Chinese immigrants in the 1920s. As the years passed, the recipe gained global popularity, renowned for its combination of tender beef and nutritious broccoli. The original recipe required Chinese broccoli, known as Gai Lan, which was unavailable in the West at that time and had to be replaced with Western broccoli. In our rendition of this classic recipe, we use broccolini, a cross between Western and Chinese broccoli, and high-quality Portuguese beef, called Bife da Vazia.

Ingredients for 4-5 servings:

For the beef:

  • 500 gr Bife da Vazia (beef sirloin)
  • 2 teaspoons soy sauce
  • 2 teaspoons Shaoxing wine (you can substitute it by 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 dry sherry)
  • 2 teaspoons corn starch
  • 1/4 teaspoon black pepper

For stir-frying:

  • 500 gr broccolini (or regular broccoli)
  • 4 cloves garlic
  • 5 very thin slices of ginger
  • 4-5 tablespoons cooking oil with a high smoke point (e.g. rice oil, light olive oil or sunflower oil)
  • 2 green onions
  • 2 teaspoons sesame oil
  • Toasted sesame seeds
Continue reading “Recipe of Beef with Broccolini Chinese Style” →