Possibly the best Mediterranean fare I've had ever, Azúcar Singapore served up quite the dinner storm when fellow OpenRice Singapore and I popped over.
From the tender morsels of Meltique beef steak to the beautiful saffron color of their Seafood Risotto, this is a must-visit spot the next time you pass the Beach Road area. #food #foodreview #foodblog #openrice
http://www.junedujour.com/2014/04/review-azucar-restobar-that-hidden-gem.html
同時也有2部Youtube影片,追蹤數超過60萬的網紅Tasty Japan,也在其Youtube影片中提到,魚介や鶏肉の旨味が染み込んだご飯は、まるでお店で食べるような美味しさ♫ 見た目も鮮やかなのでおもてなしにもピッタリですよ。 フライパンひとつでお手軽なので、ぜひ作ってみてくださいね! お手軽パエリア 2-3人分 材料: 米(洗わないでおく) 1合(150g) 鶏もも肉(2cm角に切る) 100g...
saffron food color 在 Tasty Japan Youtube 的最讚貼文
魚介や鶏肉の旨味が染み込んだご飯は、まるでお店で食べるような美味しさ♫
見た目も鮮やかなのでおもてなしにもピッタリですよ。
フライパンひとつでお手軽なので、ぜひ作ってみてくださいね!
お手軽パエリア
2-3人分
材料:
米(洗わないでおく) 1合(150g)
鶏もも肉(2cm角に切る) 100g
あさり(砂抜き済み) 100g
海老(殻付き、背わたを取る) 4尾
玉ねぎ(みじん切り) 1/4個
赤パプリカ(細切り) 1/4個
黄パプリカ(細切り) 1/4個
にんにく(みじん切り) 1片
オリーブオイル 大さじ2
水 200ml
サフラン ひとつまみ
白ワイン 大さじ2
コンソメ 小さじ1
塩 少々
コショウ 少々
パセリ 適量
作り方:
1.水にサフランを入れ、色が出るまで10分程置く。
2.フライパンにオリーブオイル、にんにくを入れて弱火にかける。
3.香りが立ったら玉ねぎを加えて中火で炒める。しんなりしてきたら、鶏肉を加えて炒める。
4.肉の色が変わったら米を加え、透き通るまで弱火で3分炒める。
5.(1)のサフラン水、白ワイン、コンソメを加えて軽く混ぜる。
6.海老、あさり、パプリカを彩りよく並べ、塩、コショウを振る。
7.中火にし、沸騰したら蓋をして弱火で12分炊く。火を止めて10分蒸らす。(水分が残っている場合は蓋を外し、再び中火にかけて水分を飛ばす)
8.仕上げにパセリを散らしたら、完成!
---
INGREDIENTS:
Rice (leave unwashed) 1 go (150 grams)
Chicken thigh (cut into 2cm squares) 100 grams
Clam (without sand) 100 grams
4 shrimp (with shell, remove back)
1/4 onions (chopped)
1/4 red paprika (sliced)
1/4 yellow paprika (sliced)
1 garlic (chopped)
2 tablespoons olive oil
200ml of water
A pinch of saffron
2 tablespoons white wine
Consomme 1 tsp
A little salt
A little pepper
Parsley suitable amount
PREPARATION:
1.Pour saffron into water and leave for about 10 minutes until color appears.
2. Put olive oil and garlic in a frying pan and heat over low heat.
3. When the scent appears, add the onions and fry over medium heat. When it becomes soft, add chicken and fry.
4. When the color of the meat changes, add the rice and fry on low heat for 3 minutes until it becomes clear.
5. Add the saffron water, white wine and consomme of (1) and mix gently.
6. Shrimp, clam and paprika are lined up in color, and salt and pepper are sprinkled.
7. Set to medium heat, cover with boiling and cook over low heat for 12 minutes. Turn off the heat and steam for 10 minutes. (If moisture remains, remove the lid and heat again over medium heat to remove moisture)
8. Sprinkle parsley on the finish and you're done!
#TastyJapan #レシピ
MUSIC
Licensed via Audio Network
saffron food color 在 ochikeron Youtube 的最讚貼文
La paella es el plato tradicional de España, un rico arroz con mariscos.
Pero en Japón, mejillón y camarón con cabeza son muy caros, por eso cociné con ingredientes japoneses, por ejemplo hongos shimeji, almeja (en la temporada en Japón), y camarón sin cabeza (usado ingredientes muy económicos en Japón). Y también, no tenemos paellera por eso cociné en sartén.
Lo siento no es la paella Valenciana o España, pero te gustan mi receta!!!
Paella is a traditional dish from Spain, a very tasty rice dish with seafood.
But in Japan, mussel and head-on shrimp are very expensive, so I used Japanese ingredients, such as shimeji mushrooms, clams (in season now), and head-off shrimps. Also, we don't own paellera (paella pan) in Japanese households, so I used a frying pan (Tefal pan with removable handle).
Sorry this recipe is not from Valencia or Spain, but I hope you like my recipe!!!
---------------------------------
Paella Japonesa (How to Make Japanese-Style Paella)
Difficulty: Easy
Time: 40min
Number of servings: 3 people
Necessary Equipment:
26cm (10.2inch) frying pan
Ingredients:
180g (6.4oz.) chicken thigh without skin
3 bacon strips
6 large shrimps
120g (4.2oz.) squid body
200g (7.0oz.) clams
100g (3.5oz.) shimeji mushrooms
1 (75g=2.5oz.) small green pepper
1 (75g=2.5oz.) small red pepper
1 (200g=7.0oz.) tomato
1.5 cups = 240g (8.5oz.) rice
a pinch of saffron
350ml hot water
1/2 (100g=3.5oz.) onion
1 clove garlic
50ml white wine (or sake)
1 bouillon cube (or consomme cube)
1 bay leaf
2 tbsp. olive oil
lemon wedges
Directions:
1. If your clams have some sand in them, place the clams in a dark container and fill it with salted water (as salty as sea water). And let sit for several hours. The clams push salt water and sand out of their shells.
2. Soak a pinch of saffron in the 350ml hot water to extract the color.
3. Devein shrimps with shells using a bamboo skewer or a toothpick. Cut squid into rings. Cut chicken and bacon strips into bite-sized pieces. Break shimeji mushrooms into pieces. Mince the onion and garlic. Cut peppers into strips. Dice the tomato.
4. Heat the olive oil in a pan. Saute onion and garlic until fragrant. Add bacon, chicken, and squid, then cook until cooked through. Then add rice and stir until evenly coated with oil.
5. Add white wine (or sake), saffron hot water (2.), bouillon cube (or consomme cube), bay leaf, shimeji mushrooms, and diced tomato. Cover (use a lid without a hole, or if you have a hole on your lid, seal it with aluminum foil) and bring to a boil on high heat for 5 minutes.
6. Add shrimps and clams on top of the rice. Cover and set to low heat and let it simmer for 13-15 minutes until water is absorbed and rice is cooked - you can quickly peep into the pot and check.
7. Arrange peppers on top, cover again, and steam on low heat for 5 minutes.
8. Uncover, and turn the heat to high until when you hear the crackling noise (until the liquid is gone).
9. Garnish with lemon wedges and serve directly from the pan.
レシピ(日本語)
http://www.cooklabo.blogspot.jp/2012/05/blog-post_24.html
---------------------------------
Wasabi Guacamole Japonés (Japanese-Style) Recipe
http://www.youtube.com/watch?v=8T-BKDFuNWw
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En la Brisa
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