METRIC VERSION
Peixe Frito (Fried Fish)
2 large fish fillets, halved lengthwise
25 mL salt
2 sweet red peppers, diced
1 large clove garlic, minced
15 mL red wine vinegar
2 mL hot pepper flakes
Corn flour
Olive oil
Sprinkle fish with half of the salt. Let stand for 10 minutes.
Meanwhile, with mortar and pestle, grind peppers, garlic and remaining salt. Add vinegar, and hot pepper flakes. Marinate fish in mixture for 30 minutes.
Pour enough olive oil into large saucepan to cover fish; place over medium-high heat. Remove fish from marinade and coat with corn flour. Place in hot oil. Fry on both sides until golden brown on outside, opaque inside and flakes easily with fork. Serve with Molho Cru.
Molho Cru (Raw Sauce)
Half sweet red pepper, chopped
50 mL chopped fresh parsley
1 large clove garlic, minced
5 mL chopped chilies
5 mL salt
Vinegar
In mortar and pestle, grind pepper, parsley, garlic, chilies and salt. Add enough vinegar to make a sauce. Taste and adjust salt to taste. Serve with Peixe Frito.
Vesperas (Bread for Pentecost)
5 mL granulated sugar
125 mL warm water
Half pkg active dry yeast
4 eggs
250 mL warm milk
125 mL granulated sugar
2 mL salt
1.25 L all-purpose flour
25 mL butter
15 mL shortening
In small bowl, dissolve sugar in warm water; sprinkle yeast over top. Let stand for 10 minutes or until frothy.
In bowl, beat eggs. Whisk in milk, sugar, salt and yeast mixture. Gradually add flour, mixing with hands, and butter and shortening. Cover and let rise in warm draft-free place for about an hour.
IMPERIAL VERSION
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