Omg did this just happen today???????
Best buns ever
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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!
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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
Omg did this just happen today???????
Did it up yesterday but also ate today. How do you feel about the overall method via the photos?
Oh my, also it’s 1 cup rice to three cups water….
I have learned since consuming this that in addition to the water ratio, the tomato addition should be either fresh OR canned, not both, which would also affect the liquid ratio. Also the addition of garlic. It does sound like you can really make it your own, if it has squid, and it has rice, it is squid rice. This was a lovely meal, but I did prefer the past versions I’ve had with less tomato… but i also generally hate tomatoey rice so perhaps that’s just me.
But, no matter what, that cover photo is beautiful
The photos, including the cover photo, gorgeous
Your photos wonderfully display the simplicity in the dish…squid prep being the main laborious task
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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.
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RICHARDS NOTES:
1. COOK POTATOES
2. PREPARE INGREDIENTS + CHICKEN SAUCE
3. PREPARE CUCUMBER-DAIKON SALAD
4. PREPARE CHICKEN
5. COOK CHICKEN
6. FINISH POTATOES + SERVE
This looks delicious. Nice pictures. But what are BABY BOOMER POTATOES???
I think they might also be called New potatoes?
Hey don’t bash the taters! They look so young and agile! Ready to eagerly jump down your throat!!!!
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