I was lucky enough to have been served this dish by one of the living and breathing Velosos of the world. In honor of our mascot, and as a means of stealing thunder, I post this recipe today. We were lucky enough to have it forwarded to us and now that we live on the east coast, we plan to buy squid more often. Its a soft and tangy affair, with a great firm mouth feel on the squid. I opted for the curry powder which gives it a bit more of a bite. The additional garnish of sour cream and green onions are non traditional, but I was worried of infringing on intellectual property rights if i were not to alter the recipe somewhat. I would like to say now, that I expect my methods, images, and procedure to be scrutinized by our beloved mascot, and you may find corrections and comments in the chat section of this recipe. Squids off to you all!
2 Tbsp Olive Oil
1 Onion Minced
2 Fresh Tomato Diced
1 Small Can Of Tomato Sauce
1/2 Cup Red Wine
3 Cups Boiling Water
1.5 Cups Short Grain Rice
Salt n Pepper
Curry Powder (Optional But Traditional)
Sour Cream and Green Onion (Optional Non Traditional)
Use this area to arrange ingredients as you get organized to cook.
1. Sautee olive oil and onions, till soft
2. Add squid, sautee on low for 10 mins
3. Add wine, 10 mins
4. Add tomato, another 5-10
5. Add boiling hot water, rice, cover and cook on low heat for 20 mins. If wanting to try with curry powder, add it now
Sweet-Spicy Korean Popcorn Chicken With Honey-Soy Potatoes & Cucumber Salad
Posted On: 27 June 2022
Another dish from Fresh Prep. This one was quite tasty, but maybe a bit on the sweet side. Not sure why they served the salad in a bowl rather than with the food on the plate as it was much more enjoyable when each bite had a bit of chicken, potato and salad all together. I recommend some kind of ranch dipping sauce on the side as well. Here is their description:
We're bringing the soul food from the streets of Seoul straight to your kitchen! Inspired by the popular dish Dakgangjeong, this popcorn chicken dish has roots tracing back to the Korean War, and an introduction to American fried chicken by American soldiers stationed there. Our version of this deliciously juicy crispy fried chicken pieces are covered in a sweet-spicy glaze. Paired with savoury-sweet honey-soy braised potatoes and bright yet balancing cucumber-daikon pickles.