segunda-feira, 14 de fevereiro de 2011

Big in Japan!

Este mês, o desafio dos Daring Cooks foi genial! Aprendi imenso e fiquei fã de um tipo de cozinha que me suscitava algumas reservas. O truque da comida Japonesa, pelo que fiquei a saber, é manter a comida simples e os sabores "limpos" e conseguimos paladares de sonho. ADOREI e não fui só eu...


SOBA NOODLES COM TEMPURA 

DE BACALHAU, COGUMELOS 

SHIITAKI E GAMBAS
(SOBA NOODLES WITH COD FISH, SHIITAKI MUSHROOMS AND PRAWNS)



The February 2011 Daring Cooks’ challenge was hosted by Lisa of Blueberry Girl. She challenged Daring Cooks to make Hiyashi Soba and Tempura. She has various sources for her challenge including japanesefood.about.com, pinkbites.com, and itsybitsyfoodies.com

Tempura                                                                                              Tempura

1 embalagem de filetes de bacalhau                             1 package of cod fish fillets
400 g de gambas                                                                       400 g prawns
1 embalagem de cogumelos shiitaki                        1 package of shiitaki mushrooms
1 gema                                                                                        1 egg yolk
240 ml de água gelada                                                          240 ml iced water
1/2 chávena de chá de farinha sem fermento                     1/2 cup all purpose flour
1/2 chávena de chá de amido de milho                                     1/2 cup cornflour
1/2 colher de chá de fermento em pó                           1/2 teaspoon baking powder
Óleo para fritar                                                                     Oil for deep frying


Cozer o bacalhau e escorrer. Reservar.
Descascar as gambas deixando a cauda. Reservar.
Lavar os cogumelos e reservar.
Numa taça, verter a água gelada e adicionar, aos poucos, a gema previamente batida. Misturar até a gema estar completamente dissolvida.
De uma só vez, adicionar as farinhas e o fermento. Mexer grosseiramente. Não se devem desfazer os grumos formados pela farinha.
Colocar a taça do polme dentro de uma outra taça com água gelada ou com gelo.
A fritura deve começar pelos ingredientes que deixem menos sabor no óleo e que necessitem do óleo a uma temperatura mais baixa (170ºC para os vegetais e 180ºC para o peixe e marisco).
Passar os cogumelos por farinha, envolver no polme gelado e fritar no óleo já quente. Quando estiverem dourados, retirar e colocar sobre uma rede para escorrer o excesso de óleo. Repetir o procedimento com o bacalhau e com as gambas.

(Boil de codfish and drain. Reserve.
Remove the prawns' shell and reserve.
Wash the mushrooms and reserve.
In a bowl, place the iced water and add the yolk, little by little, mixing until the yolk has dissolved.
Add the flours and the baking powder all at once and mix roughly leaving the batter with large lumps.
Place the batter bowl inside another bowl with iced water or ice.
Heat the oil (170ºC for frying vegetables and 180ºC for frying fish or shellfish). Coat the mushrooms with some flour, dip them in the batter and fry. Once they are golden, remove them from the frying pan and place them on a wire rack. Repeat the procedure with the cod fish and the prawns.)






Molho para os noodles                                                                Dipping sauce

480 ml de caldo de legumes                                             480 ml vegetable stock
80 ml de molho de soja                                                           80 ml soy sauce
80 ml de mirin (vinho doce de arroz)                                                80 ml mirin
Não enconrei mirin pelo que usei aguardente                      I couldn't find the mirin
com uma colher de açúcar                                                 so I used a white spirit

Colocar o mirin numa caçarola e aquecer sem ferver. Adicionar o molho de soja e o caldo de legumes e deixar ferver. Retirar do lume e deixar arrefecer.

(Place the mirin in a sauce pan and heat without boiling. Add the soy sauce and the vegetable stock and take to a boil. Remove from the heat and reserve until cold.)




Soba noodles                                                                                   Soba noodles

2 L de água + um copo de água fria                     2 L water + one glass of cold water
340 g de noodles soba                                                         340 g soba noodles

Ferver a água num tacho e adicionar os noodles, aos poucos, mexendo para os separar. Quando os noodles levantarem fervura, adicionar o copo de água fria. Quando a água voltar a ferver, verificar se a massa está cozinhada. Se não estiver, repetir o procedimento anterior. Se estiver cozinhada, verter para um escorredor e passar abundantemente por água fria para interromper o processo de cozedura.

(Bring the water to a boil and add the noodles, little by little, stirring to separate them. When the noodles come to a boil, add the cold water. When the water starts boiling again, check the noodles to see if their done. If they aren´t, repeat the last procedure. If they are done, pour them into a drainer and rinse them in cold water to stop the boiling process.)




Servi os noodles e a tempura com rebentos de alfafa, de rabanete e de alho-francês, com cebolinho picado e raspas de casca de limão. 
Os sabores são fantásticos!! 
Adorei este desafio!
- Os ingredientes foram todos comprados no Continente -


(I served the noodles and the tempura with alfafa, radish and leek sprouts and with cut chives and lemon zest.
The flavors are amazing!
I loved this chalenge!)

5 comentários:

  1. Great to hear to loved the challenge so much like I did. Your photos are so professional and the tempura layer looks perfect and yes Japanese food is all about simple and clean great work on this challenge.

    Cheers from Audax in Sydney Australia.

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  2. That 2nd last photo is amazing I just love your tempura and the small spoons with the veggies is perfect. Well done on this challenge.

    Cheers from Audax in Sydney Australia.

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  3. Wow, love your presentation! Beautifully plated, great job on this challenge!

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  4. Thank you so much for the lovely comment :) Your tempura makes my mouth water, awesome job!

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  5. I totally agree..this challenge was awesome, but would have been more awesome if I could try yours! I love that you incorporated cod into it. Everything looks mouth watering and gorgeous!

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