Posts Tagged ‘ginger’

Coconut and chicken thai soup


This soup has some reminiscences from oriental food so I call it “thai”. I cooked it without pasta but if you want you can add some noodles at the end.

Ingredients (2 people):

  • 1 red onion
  • 1 red pepper
  • 6 mushrooms
  • 1 tbsp green curry
  • Ginger
  • 1 lime
  • 2 garlic cloves
  • 1 chicken breast
  • ½ liter of coconut milk
  • ½ liter of chicken stock
  • A bunch of coriander

We start cutting the ingredients. Cut the red onion onto stripes, also a red pepper onto stripes, a chicken breast onto really fine stripes and about 6 mushrooms laminated.

On a pot put a bit of olive oil, 2 crushed garlic cloves a bit of grated ginger and lime (or lemon) zest. After one minute add the red pepper. Cook about 4 minutes and if the base of the pot gets to dry add some water. Then add the red onion, a bit of salt and ground pepper mix well and cook for about 3 minutes. Then add the chicken and a bit of salt, mix well, stir frequently and cook until the chicken changes its colour and gets a bit golden.

Add the juice of one lime (or lemon), a tbsp of green curry, half liter of coconut milk, and half liter of chicken stock. Keep on cooking for 15-20 minutes, finally add the mushrooms and cook for 10 minutes.

Serve with a bunch of chopped coriander over the soup. This recipe is ideal also to bring on your tupperware (be sure is watertight) to work.

oconut and chicken thai soup

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (, also he is the owner of song’s rights which are released under a CC-BY license.

Tuna over bed of caramelized onion

February 12, 2014 1 comment


While on the macrocasting for the second edition of MasterChef in Spain I saw this recipe from another contestant, and I could not help ask him the recipe I bring to you today. That’s very easy to do and it’s delicious, unless you don’t like fish near raw.


  • Tuna
  • Onion
  • Teriyaki sauce
  • Sugar
  • Ginger

As long as tuna will be for a small period of time cooking, to avoid anisakis you can froze tuna about 48 hours and get out of freezer 8 hours before preparing the recipe. Prepare a sauce to marinate the tuna with teriyaki sauce, salt, ground pepper, and grated ginger, mix well and keep the tuna 20 minutes on each side.

To prepare the caramelized onion, cut one onion onto strips, add olive oil in a pan and the onion and some salt. Keep stirring all the time until the onion start to turn golden, then add a bit of sugar and some drops of teriyaki sauce. Keep stirring until the liquid is evaporated.

To cook the tuna, use a griddle very hot, add a bit of sesame oil and cook the tuna about 30 seconds on each side. Place the tuna over the caramelized onion and enjoy.

Tuna over bed of caramelized onion

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (, also he is the owner of song’s rights which are released under a CC-BY license.

Salmon massala


Somedays ago I’ve tested a recipe for a quick supper, just spreading some lemon juice and massala sauce over salmon loins. The result was pretty good so I did one step forward and also prepare the massala sauce (or something close to it); so you can use this recipe as a quick way to prepare a nice salmon if you have massala sauce in your storeroom or you can use it to prepare your personal homemade massala sauce to use with some other ingredients, like a steamed rice, grilled chicken, grilled vegetables …

Ingredients (for 2 people):

Start chopping one onion. Chop a bunch of coriander. Use half kilo of tomatoes, chop one of them and grate the other ones.

Add olive oil in a pan and when it’s hot add chopped onion, salt and ground pepper. Stir and cook for about 5 minutes. Then add grated ginger (like about 1 thumb) and 4 crushed garlic cloves; stir and cook for 1 minute. Then add the grated and chopped tomatoes, the coriander, ground cumin and one chili. Stir and cook it for about 8-10 minutes.

Finally add 200 ml of cream, stir and cook it about 10 to 12 minutes until it becomes a dense sauce.

On a oven tray put a bit of olive oil, place the salmon loins with the skin down, spread over them the juice of half lemon and the massala souce. Cook in oven at 350ºF for 40 minutes.

Salmon massala

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (, also he is the owner of song’s rights which are released under a CC-BY license.

Tuna tartar


This is a very suitable recipe for summer as there is no need of heat to prepare it. This is a great advantage not only for eating but also for cooking, your kitchen  could be a sort of nightmare on those hot summer days.

Ingredients (for 2 people)

  • 400 gr tuna
  • 1 onion or spring onion
  • 1 lemon
  • 1 tomato
  • 1 avocado
  • Soy sauce
  • Ginger

Start cutting the tuna in small cubes. Tuna will be cooked in the lemon juice instead of in fire. Chop an onion or spring onion. Grate a tomate, cut first it in half, and then grate until you get only with the skin. Finally chop and avocado, to do it, cut in half the avocado, separe 2 parts, nail the knife in the bone to remove it, and separe the pulp from the skin using a small spoon. It is important to chop the avocado at the end, to prevent it to be exposed to air too much time otherwise it will rust.

In a bowl add the tuna, chopped onion, choped avocado, juice of one lemon, half of grated tomato, 2 tablespoons of soy sauce, a bit of salt and optionally some grated ginger. Mix well, cover it with transparent film and let rest in the fridge for at least one hour.

Remove from fridge 20 to 30 minutes before serving.

Tuna tartar

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (, also he is the owner of song’s rights which are released under a CC-BY license.

Marinated grilled chicken


Grilled chicken it’s a common recipe when you are involved on a diet, I found it unpleasant to eat so I prefer to play around a bit with it to become a recipe tasteful and still (hopefully) good for a diet.


  • Chicken breasts
  • Ginger
  • Lemon
  • Soy sauce

On a small recipient add a bit of salt and ground pepper. Grate about one thumb of ginger. Squeeze one lemon. Add some fresh rosemary and/or thyme if you have. Add about 2 tablespoons of soy sauce. And finally add chicken breasts cut in thick steaks, mixing altogether with your hands. Cover the recipient and put in the fridge all night long.

Next day wait until the grill is at highest temperature and then add chicken pieces. Cook for 2-3 minutes on each side and add a bit of the juice over them.

Music included in the video (Airport Lounge) is composed and their rights belong to Kevin MacLeod (, the music is distributed with a CC-by license.

Orange hake


I usually follow a blog called El comidista,  and last week I saw a very interesting recipe I bring to you in video (with some modifications).

Ingredients (for 2 people):

  • 2 oranges
  • 600-700 gr hake
  • Flour
  • Soy sauce
  • Cloves
  • Ginger

Start squeezing 2 oranges, put the juice in a bowl. Add also a tablespoon of soy sauce, about 8 cloves, some ginger and finally mix well.

Add some salt to the pieces of hake and then cover with flour, hit a bit each piece to remove the excess of flour.

On a pan add plenty of sunflower oil. You can check when the oil is hot enough by inserting a wooden spoon in the oil, it will be ready when you see bubbles around the spoon. Add the pieces of hake in the hot oil, cook them for about 5 minutes turning them several times. After removing from the pan let the hake rest for 5 minutes on the orange juice; more or less the time you will be cooking the net round of hake pieces.

Serve with a bit of this juice over each piece of hake.

Orange hake

Categories: Fish Tags: , , , , , , , ,

Broccoli with noddles


This is a recipe I’ve tested while thinking about to eat the broccoli just boiled, I’ve start to check out other ingredients and try, and finally I’ve get a good result, so I’m sharing it with you.

Ingredients (for 2 people):

  •  300 gr of broccoli
  • Noodles
  • Garlic
  • 2 red onions (just 1 if it is big)
  • Ginger

Start chopping this garlic without bulb. Cut red onion on half, and then cut onto stripes, but not too thick. Peel and grate a piece of ginger. You can also use already crushed and packed ginger.

On a pot with boiling water and salt and then the broccoli. Cook broccoli for 7 minutes and then add the noddles, cook them together for 3 minutes, strain and reserve.

Add olive oil in a wok, and when the oil is hot add the garlic, the onion and salt. Cook for 2 minutes while continuously stirring. Add soy sauce and cook 30 seconds without stopping to stir. Finally add the noodles and broccoli cooking all together for 2 minutes while stirring.

broccoli with noodles

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