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Easiest Way to Cook Tasty Moqueca de peixe paulistana. (Sao Paulo Fish stew)

Moqueca de peixe paulistana. (Sao Paulo Fish stew) . You can cook Moqueca de peixe paulistana. (Sao Paulo Fish stew) using 12 ingredients and 5 steps. Here is how you achieve it. Ingredients of Moqueca de peixe paulistana. (Sao Paulo Fish stew) Prepare 2 TBSP of vegetable oil. You need 600 g of white fish (cod or haddock). It's 1 of large onion sliced. It's 3 of garlic cloves squashed. Prepare 1/2 TSP of cayenne pepper. You need 1 of red pepper sliced. Prepare 2 of large tomatoes sliced. Prepare 1 TSP of smoked paprika. Prepare to taste of Salt. Prepare 1 can of coconut milk. It's 200 g of cooked frozen sea food (prawns, mussels and squids). It's handful of fresh coriander chopped. Moqueca de peixe paulistana. (Sao Paulo Fish stew) instructions In a pan, add the vegetable oil and make a bed with the onions, garlic and sprinkle the smoked paprika on top.
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Recipe: Tasty Easy Mushroom and Pork Shabu with Mayo-Ponzu

Easy Mushroom and Pork Shabu with Mayo-Ponzu.

Easy Mushroom and Pork Shabu with Mayo-Ponzu You can have Easy Mushroom and Pork Shabu with Mayo-Ponzu using 5 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Easy Mushroom and Pork Shabu with Mayo-Ponzu

  1. It's 100 grams of Pork meat (any type of thinly species pork).
  2. It's 1/2 bunch of Shimeji Mushrooms (or any time of mushrooms).
  3. Prepare 1 of Ponzu (Check out this recipe if you don't have store-bought sauce.
  4. Prepare 1 of Mayonnaise.
  5. It's 1 dash of Shiso leaves and green onions, sliced onions etc..

Easy Mushroom and Pork Shabu with Mayo-Ponzu step by step

  1. Remove the stems from the shimeji mushrooms, and wash in water. Boil in a pot of hot water..
  2. Prepare ice water and a sieve..
  3. After bringing water to a boil, add pork (see tips), bring to a boil while separating with chopsticks, add shimeji mushrooms, quickly boil, and drain in a sieve.. Easy Mushroom and Pork Shabu with Mayo-Ponzu
  4. Immediately cool in ice water or under running water, and drain. (You can also leave it hot)..
  5. Arrange on plates, top with ponzu sauce and mayonnaise, and it is done. Garnish with julienned shiso leaves, finely chopped onions etc., and enjoy..

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