When it comes to Veracruz-style fish, there is
no single correct way to prepare this classic Mexican dish. Take your Cinco de
Mayo celebration to the next level with this Veracruz-style octopus pasta
I went back to the Thai restaurant Keawjai/Geuchai in Minato Mirai! This time I ordered Rad Naa Talay Rad Khaow - Stir fried seafood with soy sauce on rice. That’s not a spicy dish - it actually has a quite comforting taste…
Potatoe Gnoochi sautéed in a Seafood sauce , made with extra virgin olive oil, white wine, clam juice, fresh clams, mussels, shrimps, diced tomatoes and asparagus tips and topped with arugula and Lemon zest.
Dinner was AMAZING! Last dinner with the parents. We had chorizo, seafood stuffed peppers in sauce, artichoke and mushroom omelette, salad and this fantastic fish. I cannot remember which kind of fish I’m sure one of my parents can comment what it’s called. Dessert was this lava cake thing and something called french toast which was both really good. Probably one of my favourite dinners out since being here because it also came with some pretty decent company. Thanks for coming to visit mom and dad!!
Jeon-Bok-Jook is the korean word for the abalone porridge and it is a special treat in korean cuisine. Abalone is very tasty but it can get super pricy and hard to find in a regular grocery shop. So I’ve replaced it with the king oyster mushroom which tastes so much like scallop, sometimes even better than abalone or scallop when cooked right! In the seafood mix, there are mussels, shrimps and squids in it and they give out enough seafood flavor in the porridge. This is a super simple recipe and the only thing to be careful about is to pay attention when you’re simmering the porridge. Do not leave the pot unattended! You should watch it bubble up and stir it so the rice and the glutenous liquid get mixed well and it’ll get thickened evenly. A bit of sesame oil and the york of the soft boiled egg add more rich and creamy flavor, and the seasoned seaweed adds more seafoody saltiness and a bit a of crunch which goes so well with this porridge. This is one of my favorite savory treats.
If you are a vegetarian or allergic to seafood, you can still make this by taking out the seafood and the fish sauce and replacing them with more mushrooms and the soy sauce.