You go through recipes and some call for chili powder or flakes, while others call for a pinch of cayenne or a tablespoon of paprika. They all sound very different but when you are in the spice row of the supermarkets, all three of these look the same. They are vibrant red and in the form of a powder. Of course there are more varieties such as ancho chili powder, chipotle chili powder to name a few. But for simplicity sake, let’s keep to the 3 basic types that we are used to seeing in the supermarkets in Hong Kong.
For a long time, risotto has been the go-to fancy western rice dish for homes and restaurants here in Hong Kong. But with the expanding food trends, we have seen Spanish cuisine gaining popularity in the dining scene of Hong Kong and the Spanish Seafood Paella has now taken its stage, side by side with the Italian’s risottos.
“Paella rice” and “Risotto rice” are both a category of rice. They are both short grain rice, as opposed to the long grain rice that we are used to in Asian cuisines.
So what is the difference between these 2 types of rice?
Seafood is a great choice for quick and easy meals. Fish, prawns, clams, squids and all these delicious choices are tasty, healthy and wonderful options for those busy weeknights where you just need to get dinner on the table for yourself or your family. The simplest of seasoning such as olive oil, sea salt, black pepper and the occasional dried chili flakes are more than enough to bring out the sweet tastes of delicate seafood. And whether it is sautéing, grilling or baking in the oven, the cooking time for seafood dishes are always less than 30 minutes.
As I always tend to go the western route when it comes to cooking, here are my top 5 Asian seafood dishes that I think are perfect for simple weeknight dinners but good enough to make for dinner parties. Continue reading