Wednesday, May 20, 2015

Coconut Chicken with a Brazilian-Japanese touch by Felipe


For 5-6 persons
6 chicken breasts
1 Broccoli (cut into small pieces)
1 package Shitake (most easy to find is deep frozen)
1 package dry bean sprouts
1 can coconut milk
fresh ginger and garlic
1 onion
salt and pepper to taste
1 cup rice
Start by cutting the chicken into bite size pieces.

Then you cut the onion, mushroom and broccoli. Also cut the ginger and garlic. As not everyone likes to actually bite on ginger, we didn't cut it in very small pieces bit rather big ones that are easy to pick out if wanted afterwards.

Now you heat a little oil in a pan and add first the onion. When they are slightly sautéed you add the chicken together with garlic and ginger.

Once the chicken is almost done you add the broccoli and let it cook for about 10 minutes.

Then you add the shitake and the bean sprouts.

Let it cook for a few more minutes before adding the coconut milk.

Now you just season everything with salt and pepper and let it cool for 5 more minutes. Meanwhile, you cook the rice.


Lomo Saltado by Julia Tiedemann

For 2 Persons

2 pieces of Rip-Eye or other Beef Steak
Rice (1 big coffee cup)
4 Tomatoes
4-5 celery
Parsley (one portion)
Coriander (one portion)
Garlic (1-2 gloves)
Soy Sauce (4-5 tbl. spoon)
White wine vinegar (2-3 table spoon)
Start with cooking the rice as it will take a until the water cooks. Cut the meat in little stripes. Make a mixture of the vinegar and the soy sauce and put the meat in it to marinate for 10 minutes. Meanwhile, chop the garlic, parsley and cilantro and cut the celery and tomato in chunks. (But take out the soft part of the tomatoes. Start to fry the garlic for 2 minutes, add the meat with sauce for 2-3 minutes, just to bake it a bit. Then put the meat on a plate to leave it rest while you fry the vegetables (in order we do not overcook the meat and it gets dry). Start to bake the celery for a few minutes, when it gets a bit soft add the tomatoes, meat, parsley and cilantro. You can add some soy sauce or vinegar depending on your taste.

To serve, put a portion of rice in a glass and press it down, then flip over and leave it rest for 1 minute. Add the vegetable-meat mixture and remove the glass from the rice, so you get a little rice hill. :)