Around the Bowl

Soups of the world – Recipes from around the globe & some creations of my own


2 Comments

Pad Thai – The snow peas version

Hello my foodie friends! I am so sorry for the long hiatus, life just got in the middle, but we still cook and eat delicious home-made dishes (well, most of the time we do) and I still desire to share them with anyone in the world’s foodie community that’d like to cook with me!

I’m afraid posts will keep appearing irregularly or less frequently as the used to, but neither me nor my blog are going anywhere, so I hope you be patient with me and pop into “Around the bowl” once in while… By the way, I always share pictures of my recipes in my instagram account, so follow me if you’d like to see what I’m cooking (and some other random things that I enjoy) and please let me know if you are particularly interested in any recipe you see there that can potentially become an interesting post!

We have just finished enjoying today’s recipe, it’s easy, it’s quick, it’s healthy and most importantly: utterly delicious! Other than that, I don’t think Pad Thai needs any further introduction, doesn’t it?

Just as the tittle indicates, I’ve made some adjustments to the traditional recipe: I replaced bean sprouts by snow peas, mainly because we had loads at home that needed to be used and because I love them! and I replace peanuts with cashews because I don’t like peanuts, but I do enjoy the rest of the ingredients of a good Pad Thai, so I thought: why not?

Do you fancy trying it?

Continue reading

Advertisements


2 Comments

Fideuà – The Lesser-known Mediterranean Classic

Honestly, I hadn’t heard from fideuà until I came to live in Catalonia, where I first had it and instantly loved it!  Fideuà is a sort of paella’s cousin but made with noodles instead of rice.  As it happens with paella, there are endless recipes and variants and it’s also original from Valencia, but eaten all along the Spanish Mediterranean coast and definitely a Sunday and festive staple dish in Catalonia.

You’ll find vegetable, meat, chicken fideuà, but the most traditional is the seafood fideuà. Besides the seafood, the famous “fumet” (fish stock) and noodles are the basic ingredients. In Spain you can find fideuà noodles in any supermarket, but any short thin kind of hard wheat noodle will do the trick.  In the image bellow you’ll find the two most common kind of fideuà noodles. I prefer the thinner ones.

Here it is my humble approach to Fideuà, hope you enjoy it!
Continue reading


4 Comments

Parihuela – Peruvian Seafood and Fish Soup (and a Great Peruvian Restaurant in Madrid)

My first contact with Peruvian food was many years ago,as a teenager, in a multicultural festival held in my hometown and I have loved it since; its spiciness and perfume surprised and captivated me for ever. Years later I broaden my Peruvian food spectrum in some very good restaurants I found along my way; however, I have not cooked it at home very often. That was until last week, when we were visiting some good friends in Madrid and they invited us to a wonderful Peruvian restaurant we enjoyed so much that I later decided it was about time to try some Peruvian cuisine at home.

But first, let’s talk about this great restaurant in Madrid: is called Tampu Restaurante, not to be missed if you happen to live in or visit Madrid! The place has a great quiet atmosphere with soft lights, music and is nicely decorated. The staff is very kind, they recommended options and explained every dish they brought to the table. The menu is very varied including classic dishes from Peruvian cuisine, like  ceviche or ají and also some chef creations customizing Peruvian flavours and textures and mixing them with other cuisines with a fantastic result. Here’s what we had, everything was delicious, but the duck was definitely my favourite!

Back at home, I decided to start with a soup, of course: Parihuela, a very appreciated seafood and fish soup cooked in a fish broth perfumed with a variety of Peruvian chilli peppers (ajíes). My main concern was to get these sort of chillies, because as I read, trying to replace them with other chillies won’t work. Fortunately, the Arabic grocery store where I usually get some supplies (mainly spices) also has a Latin American section where I found everything I needed. I stocked up, as usual, with everything Peruvian I could find for this and future recipes. I bought:

  • Ají Amarillo paste: made of an orange chilli pepper (Capsicum baccatum var. pendulum), quite pungent. One of the most relevant ingredients to Peruvian cuisine since Inca times, used on a daily basis as a sauce or dish ingredient. Cultivated all around the country*
  • Ají Panca paste: made of a deep red chilli pepper (Capsicum chinense), very mild, also widely used in Peru in sauces and as a spice. Cultivated in the coast*
  • Ají Rocoto paste: made of a yellow or red chilli pepper (Capsicum pubescens), with high pungency. Is the key ingredient in the cevivhe, the Peruvian national dish. Grown in the Andes region, is typical from Arequipa cuisine*
  • Achiote paste: made of the seeds of a subtropical shrub (Bixa orellana) used as a flavour and colour additive in Latin American cuisine. Also known as anatto
  • Culantro paste: made of a herb native to South America. It belongs to the same botanical family (Apiaceae) as cilantro (Coriandrum sativum) but is a different species (Eryngium foetidum)

*Source: The Chile Pepper Institute Newsletter, Volume VI, Number 3, Fall 1997. http://www.nmsu.edu/-hotchile/index.htmIE-mail: hotchile@nmsu.edu

I think you should be able to find these ingredients in any Latin Store, or sometimes big supermarkets have international food sections with Latin products as well.

And now, let’s cook!

Continue reading


Leave a comment

Chinese-style Shrimp and Tofu Soup

I love Chinese food, I simply do. I never been to China (yet, hopefully one day I will) but the best Chinese food I have tried was indeed while travelling. I experienced great Chinese food in Australia, they have amazing restaurants there covering quite a range of different regional gastronomy. I particularly and fondly remember this charming Chinese restaurant in Kuala Lumpur, Malaysia: the Old China Cafe http://www.oldchina.com.my/, where I tasted some excellent spicy soups in a very nice environment.

Old China Cafe-KL

Old China Cafe-Kuala Lumpur

I also have a very good memory of some Chinese restaurants in New York, specially a great dim sum buffet in Queens. Unfortunately there are not really good Chinese restaurants where I live but this fact encouraged me to do some research and start cooking my own Chinese food. I began many years ago and nowadays we usually have home-made Chinese at least once a week. There are a few Asian food stores in the area where I stock my pantry with the basics. Today I am sharing with you a Chinese-inspired soup that I have prepared for a light tasty supper, it is very easy to prepare and quick, here we go!

Continue reading