HOMECOOKING WITH TERESA

This recipe is from the newest cookbook I bought, which is called "Street Food of the World". In Europe it is not so traditional to find street stalls where sell ready-made food, unless it is some celebration or festival or maybe some market, although before we had the 'churrerías', the chestnut sellers, etc., but, especially on the Asian continent, it is very normal to find street stalls where you can find food made every day of the year. This is one of the dishes that I made yesterday as a starter, Sate Sotong with Sambal Kecap, which are skewers made with marinated squid and a sweet soy sauce (kecap manis). It is an Indonesian and Malaysian  recipe.  I used baby squid, but if you use bigger squid, you will need to adjust the cooking time depending on the thickness of the squid. Ingredients 500g squid, cleaned 1 tsp ground cumin 1 tsp ground coriander 25g grated ginger juice of 1 lime 1 garlic clove, crushed 1 Tbsp vegetable oil 1 Tbsp soy sauce salt and freshly gro...

  This is a very traditional Catalan dish that in the past was called 'Arròs a la cassola', because it was made in a 'cassola', an earthenware casserole. It was a very popular Sunday lunch dish when I was growing up there, and like with 'paella', there are many different variations. We used to have it with meat such as chicken, rabbit, pork ribs, etc and also some added vegetables such as peas or roasted capsicum. This one uses only with seafood, and it is also fantastic with mussels, scampi, or whatever else you like. One of the most important things for it to be a success is to have a very good fish stock. I sometimes get the fishbones and fish heads out of the stock, and then use a hand blender or the Thermomix to chop everything before straining it. It gives your stock a thicker consistency. I really like a good paella, but they are more difficult to make, and this rice tastes so good, you will make it again and again. Ingredients Fish stock 500 g unpeeled w...