Flamenco Maki / Maki De Buenos Aires

Ingredients:

1 recipe sushi rice (recipe follows)
1 recipe maki filling (recipe follows)
½ cup shoestring potato chips (original flavor)
2 medium ripe saba, cut into 8 strips each and fried
6 large eggs, beaten and and fried to make 4 thin sheets
4 sheets nori, cut into halves
1 recipe chimichuri

Place half a nori on a bamboo mat and flatten about ½ cup of sushi rice. Place a sheet of egg over rice and about 3 Tbsps of the maki filling, potato shoestring and 2 sticks of the fried saba. Roll and tighten to hold shape. Repeat procedure and slice each roll into 8 pieces. Serve with chimichuri on the side, or top each slice with ½ a tsp of the sauce.

Makes 8 servings.

SUSHI RICE

Ingredients:

3 cups Japanese (sushi) rice, washed twice and drained
3 ¼ cups water

7 Tbsps rice vinegar
1 Tbsp mirin
3 Tbsps sugar

Place washed rice in a rice cooker and pour in water. Soak rice for 30 minutes before cooking. Cook rice until done.

In a bowl, blend vinegar, mirin and sugar and set aside until ready for use.

Spread the hot steamed rice into a large plate or a large bowl. Please use a non-metallic pan to prevent any reaction with the rice vinegar. It’s best to use a sushi-oke, but any wooden bowl is fine. Sprinkle the vinegar mixture on the rice and fold the rice in quickly using a rice spatula. Be careful not to mash the rice.

To cool and remove the moisture of the rice, use a fan as you mix the sushi rice. Fanning will give it a shiny look.

Use right away.

MAKI FILLING

Ingredients:

1 Tbsp corn oil
¼ tsp paprika
1/3 cup minced onions
2 Tbsps minced garlic
½ tsp chili flakes
2 Tbsps minced parsley
2- 175 g Argentina Corned Beef
3 Tbsps red wine

Heat oil in a pan. Saute’ onion, garlic, chili flakes and paprika. Add in corned beef, wine, and pepper. Cook for a few minutes until dry. Set aside and allow to cool before using.

CHIMICHURI

I know it sounds like something “Mahal” would say, but it is actually a  sauce  that is used as a dip and a marinade for meat. This brings in the “flamenco” component in the dish.

Ingredients:

½ cup chopped parsley
4 tsps minced garlic
¼ cup extra virgin olive oil (EVOO)

2 Tbsps wine vinegar

zest of 1 lemon
1 lemon, juice extracted
½ tsp salt
pinch of cayenne pepper
pinch of pepper

Blend all ingredients well and season to taste.

Camaron Rebusado

Ingredients:

1/2 kilo medium sized shrimps, shelled and de-veined
salt and pepper
lemon or calamansi juice
1 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
cold water

oil for deep frying

In a bowl, marinate the shrimps in lemon juice, salt and pepper. set aside. In a separate bowl, mix all purpose flour, egg, baking powder and salt. Add in water a tablesppon at a time, until you reach your desired consistency. The desired consistency is not to thin it’s runny and not too thick. It should just be able to coat the back of a wooden spoon.

Drain excess marinade from shrimps.

Heat oil in deep fryer or saucepan. Dip the shrimps in the batter and fry until golden brown. Drain on paper towels to remove excess oil.

Serve warm with spiced vinegar, or a sweet and sour or bottled sweet chili sauce.

Serves 2-3 persons.

These days, more and more people are having less time to prepare home cooked meals. After a busy day at work or school, the last thing we want to do when we get home is labor over a stove. But cooking need not be a chore.

Here’s a quick and easy adobo recipe that’s done in about 10 minutes that takes less time than rice to cook.

This recipe uses canned squid instead of fresh, eliminating the need to clean the squid, therefore cutting the prep time more than half.

10-Minute Adobong Pusit

Ingredients:

1 can canned squid with canning liquid
1 small red onion, chopped
2 cloves garlic, chopped
3-4 tbsp cane vinegar
salt
2-3 tsp brown sugar
pepper corns
a slice of ginger

Separate squid from the canning liquid. Set a side. Cut the squid into rings. Pour the canning liquid into a saucepan and add in vinegar, pepper corns, sugar, garlic, onions and ginger. Put on medium heat and allow to simmer. Season with salt. Taste the sauce and adjust the vinegar, salt, and sugar according to taste. Lower the heat, and drop in squid. Continue to simmer until slightly reduced and the vinegar has cooked. Served warm with hot steamed rice.

Makes 2 to 3 servings.