Asian Shrimp and Cucumber Appetizer
Looking for something a little different this holiday season? Try this quick and easy appetizer that will be a big hit at any party or dinner.
INGREDIENTS
SHRIMP
1 tablespoon of grated fresh ginger
1 tablespoon of grated fresh garlic
1 pound of fresh shrimp
2 tablespoon of sesame oil
SALAD
1/2 thinly sliced red bell pepper, seeds removed
1/2 thinly sliced yellow bell pepper, seeds removed
1/2 thinly sliced serrano pepper, seeds removed
2 tablespoons of chopped fresh cilantro
2 tablespoons of chopped fresh mint
2 tablespoons of chopped fresh basil
3 tablespoons of chopped cashews or peanuts
1 cucumber sliced in 1/2' thick slices
juice of 1 lime
2 tablespoons of sherry vinegar
1 tablespoon of soy sauce
1/2 teaspoon of fish sauce
2 tablespoons of sesame oil
Kosher salt and fresh cracked pepper to taste
chives for garnish
PREPARATION
In a large bowl add in ginger, garlic, shrimp and sesame oil and mix. Once combined saute in a large hot saute pan until the shrimp are cooked through. Place the shrimp on a plate and transfer to the refrigerator and let cool.
In a separate bowl add in peppers, herbs and peanuts and set aside. In another bowl whisk together lime, vinegar, soy, fish sauce and sesame oil. Once combined add a small amount to the bell pepper herb mixture and thoroughly coat.
To plate up: lay down cucumber slices, season with salt and pepper and add on a small amount of the tossed pepper salad and top off each cucumber and salad appetizer with a piece of cooked shrimp. Serve cold.
Comerse el Mundo: Perú | RTVE Cocina
Javier Peña recorrerá el mercado de Surquillo de la mano del prestigioso chef Palmiro Ocampo, fundador de la ONG Ccori y probará el sorprendente cuy (cobaya) de Ricardo Gutiérrez.
Javier Peña recorre el mundo con el objetivo de encontrar la esencia del sabor de cada país. Para lograrlo cuenta con la ayuda inestimable de huéspedes locales que le acercan a lo más auténtico de su cocina.
Al final de cada programa, elabora un plato en el que plasma todo lo que ha aprendido en su viaje con su sello personal y que es degustado por sus anfitriones.
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What I Eat and Cook???? ???? Vietnamese Pumpkin Soup, Udon Noodles, Yakitori, Salmon Bowl et. Slow living
♡ Press the CC button to turn on subtitles in another language ♡
Let's cook some healthy and budget friendly meals together!
After the holidays it's nice with something fresh and home cooked. I like to set aside time to cook and make meals at home #slowliving #simpleliving #silentvlog
I'm cooking up some Vietnamese pumpkin soup with SPAM story fry, Savory sesame udon noodles with dumplings and chicken skewers. Some Bibimmyeon, salmon rice bowl and of course some Norwegian Tacos ♡
Chapters:
0:00 Intro
0:19 Vietnamese Pumpkin Soup (Canh) and SPAM stir-fry
06:12 Norwegian Taco
09:00 Chicken Yakitori, Sesame Oil Udon Noodles and Dumplings
11:45 Bibimmyeon
13:24 Salmon Rice Bowl
14:52 Eating snacks
15:24 Outro
Intro song: Eric Reprid - Come Back to Earth:
Other songs:
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Music track: Concierge Lounge by Lukrembo
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Music track: Hot Mocha by Lukrembo
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#whatieatinaday #cookingvlog #vietnamesefood #koreanfood #asianfood
5 RECETTES APÉRO VEGAN (tu vas kiffer ton été !)
On se retrouve pour 5 recettes d'apéro vegan pour profiter cet été !
• Panna cotta vegan salée •
400 ml crème soja
200 ml lait de soja
90 g tapenade olives vertes
90 g cœur d'artichaut
1 càc purée d'amandes
1,2 g d'agar agar
• Tartelettes aux légumes du soleil •
Recette de la pâte brisée :
100 g tomates séchées (poids sec)
450 g lait végétal
20 g fécule de maïs
Courgettes, tomates et poivrons crus
• Brocamole •
450 g brocolis (poids cru)
50 g yaourt de soja
1 càs huile d'olive
1/2 citron vert
Piment de Cayenne
1 à 2 rondelles de jalapeños
Sel
Si vous n'avez pas de mix pour guacamole :
1 càc d'ail en poudre
1 càc d'oignon en poudre
1/2 càc gingembre
1/2 càc cumin
3/4 càc paprika
1/2 càc coriandre
1 tomate épépinée
1/4 à 1/2 oignon rouge
Coriandre fraîche
• Bricks d'oignons vegan •
2 gros oignons
1 càs d'huile d'olive
1 càc de raz el hanout
Feuilles de bricks
Yaourt de soja à la grecque
Sel & poivre
Menthe fraîche
• Beignets vegan •
75 g farine T55
75 ml bière vegan
50 à 75 ml lait végétal
Une pincée de sel et bicarbonate
••• Codes promos (certains sont des liens affiliés) : •••
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- 5 % avec le code OKARA sur le site MyBeyond.fr :
-10 % avec le code LAPETITEOKARA sur le site de FEMPO :
Article :
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Mon livre de recettes « Soupes végétaliennes de caractère » :
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#vegan #apéro
TOP-55 Best Dishes of Spain???????? The Ultimate Spanish Food Tour (Full Documentary!)
This is the biggest Spanish Food Tour which you could EVER imagined. I filmed it for 4 months in total. I ate tons of Spanish food, Spanish tapas etc. I hit up all the must-try spots from south to central part of Spain. Four months of flavor-packed exploration, and I'm here to spill the beans on the ultimate Spanish culinary adventure!
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If you're wondering how I went from the south to the heart of Spain in this wild food quest, you're in for a treat. Stick around till the end because you won't want to miss a single bite.
#spanishfood #foodtravel #spaintravel #spanishtapas #thebeetle
The Ultimate Spanish Food Tour Full Documentary Timestamps
0:00 - Intro
1:00 - Olives Mussels & Wine at Mercado Central De Atarazanas
2:07 - Unique Salad, Goat Meat & Marinated Fish at Meson Antonio
3:56 - Unique Seafood at El Tintero, El Palo
6:21 - Mejillones in Marinara Sauce
7:12 - Conchas Finas A La Plancha at El mar de nina
7:51 - Sardines at El mar de nina
8:16 - Ukrainian Borsch at Prosvita
9:35 - Stand with Ukraine
9:49 - Marbella Food Market
10:19 - Tapa with Fresh Sardines
10:48 - Pitufo De Carne Mechada
11:06 - Olives, Tomatoes & Anchoves
11:20 - Clam Soup & Spaghetti at Escuela De Pieter
13:12 - Meloja, Clams & Boniato at Club Nauticos Dos Mares
14:47 - Patatas Bravas at El Martinique
15:37 - Tapas at Nino's Cafe Bar
16:39 - Tuna Burger at Aguasala
17:44 - Los Caballos
18:04 - Vegetarian Blast at La Alcazabilla
19:54 - Cooking Gaspacho & Guacamole with Locals
21:30 - Best Churros at Bar El Churerro
22:35 - Aguacate En Texturas Con Atun & Dry Tuna
23:28 - Crab Burger
24:02 - Pan Bao De Presa Con Foie
24:43 - Caldero
26:07 - Eggplant Roll with Chicken & Truffle Sauce at Tasca Tio Andres
27:38 - Sobrasada curada de chato murciano
28:17 - Cod with Onion & Tomato
29:10 - Stuffed Scallops with Bechamel & Seafood
29:44 - Coffee A La Asiatico at La Crem Mama
30:56 - Shark & Sausage at Alicante Central Market
34:08 - Desatay & Magro Con Tomate at Pinetell Vinos & Tapas
36:17 - Bambimbap & Hotpot Soup at Han-U Restaurant
38:09 - Korean BBQ at Han-U Restaurant
39:15 - Chicken Blood & Jamon Iberico at Meson Florida Cafe - Bar
41:33 - Seafod Salad with Mayo & Crackers at La Tapa de San Lorenzo
42:34 - at Las Flores Bar
43:08 - Traditional Pork Stew at Torremolinos
45:25 - Cooking & Tasting Fideua
53:11 - Best Asian Buffet at Bienvenidos
55:47 - Cooking & Tasting the Best Paella at Barracca Toni Montoliu
1:04:41 - Michirones
1:05:40 - Outro
Restaurant Google Maps Links & Dishes
Malga, Spain
El Tintero
Unique Seafood
Mejillones
La Manga
Club Nouticos Dos Mares
Meloja
Clam
Boniata
Malaga
La Alcazabilla
Cartagena
Tasca Tio Andres
Eggplant Roll with Chicken & Truffle
Sobrasada curada de chato murciano
Murcia
Restaurante Torremolinos
Traditional Pork Stew
Valencia
Barraca Toni Montoliu
Authentic Spanish Paella _______________________________________________________________
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Easy Salmon Salad Recipe From The Peninsula Beverly Hills
Serve chicken salad at an Oscars viewing party and people may look at you funny, but serve this salmon rillette from The Peninsula Beverly Hills and get ready for your friends to clamor for the recipe. The beautiful secret is it comes together in minutes and is made up of simple, fresh ingredients. It's so easy, we're thinking of whipping in up for lunch on weekdays.
Salmon Rillettes
From Chef David Codney, The Peninsula Beverly Hills
Substitute salmon for another fish, shrimp, or chicken.
Ingredients
3 ounces poached salmon, cold
6 ounces smoked salmon, diced
1/2 cup crème fraiche, well chilled
1 bunch chervil, leaves only and finely chopped (1 heaping tablespoon total)
1 bunch chives, finely sliced (1 heaping tablespoon total)
1 bunch tarragon, finely chopped (1 heaping tablespoon total)
1 lemon, zested and juiced
1/2 small red onion, finely diced and soaked in ice water
Salt and pepper, to taste
Salmon caviar, optional
Pumpernickel toast, for dipping
Directions
Whip the chilled crème fraiche in a bowl until stiff and reserve.
Fold in smoked and poached salmon, chives, chervil, tarragon, onion, and lemon juice and zest.
Place in jars, and garnish with salmon caviar, optional. Serve with pumpernickel toast or crackers.
4 servings
POPSUGAR Food shares delicious recipes, tutorials, kitchen tips and tricks, and everything else you need to start cooking ... and eating! Hosted by Brandi Milloy, POPSUGAR Food shares easy-to-follow recipes, demos, and time-saving kitchen hacks on our show Get the Dish, and recreate the latest food crazes and invent new ones on Eat the Trend. Get the scoop on how to make everything from Cronuts to ramen burgers to vanilla cupcakes and beyond!
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