Scallop biryani


It’s the second biryani for the Daring Cook Challenge.


The key ingredient : baby scallop. I got them already steamed.


The gravy with sweet spices (wuxi, cinnamon, cardamom, saffron, paprika…), shimeji mushrooms and goji berries.


Thai jasmine rice soaked in a mix of thick coconut milk and water, then cooked.


At the layering stage, I’ve added a few edamame beans. More shimeji mushrooms ans saffron threads on top.


It’s ready. Toppings : dry coconut, gojis and minced coriander leaves. Goya (bitter squash) to decorate the plate.


Fingerlicking yummy… Biryani is eaten with the hand. Well, I do that after taking the photos.


The extras standing behind the star, on the first photo. They are greenhouse mikan that just arrive on the markets now.


source daring cook
Fish Biryani:

Servings: 4


3 tomatoes, skinned and chopped
1 teaspoon ground turmeric
1 teaspoon cumin seeds
4 green chillies
4 cloves garlic
1 onion
3 tablespoon (60 ml) (2 oz) (60 gm) ghee
2 cups (500 ml) (370 gm) (13 oz) basmati rice, soaked for 30 minutes and drained
3 cups (750 ml) coconut milk
1 lb (½ kg) white fish fillets, cut into 1 inch (2½ cm) pieces

1. Blend the tomatoes, turmeric, cumin, chillies, garlic, and half of the onion to a smooth paste.
2. Thinly slice the remaining onion and fry it in the ghee over medium high heat until lightly browned. Stir in the rice and fry for 2 minutes. Add the coconut milk and enough water to bring the liquid about 1 inch (2½ cm) above the rice. Cover and simmer for about 5 minutes until the rice is half cooked.
3. Add the paste, fish, and salt. Cover and simmer over low heat for 10 minutes or until the rice is dry.


Kaibashira gohan. Scallops and rice.

Another simple Japanese rice. A delicate seafood like scallop shines in this kind of dish. If you want others see this (click on text):

5 recipes for scallops

I had scallops a bit… aged, their juice was getting out. In the rice cooker, I have added to the rice the juice from the scallops to the rice, a little mirin, soy sauce, a red chili, a few bits of leek. I have added the scallops 10 minutes before the end.

Chervil for the green touch.

Ballerines de corail – Coral ballerinas

Coral is the color of the day, food, fruits, flowers… The sauce replaces the “corail” (orange bit) of the scallops. Pastas are like dancers.

Scallops, roast almond slices on romescu sauce (how to make it : here).

Bok choy and pasta. These funny shapes of flowers are called ballerinas.

Ceviche , c’est le Perou…

Ceviche mixto.

This month’s Daring Cook Challenge : “¡Me Encanta Perú! – Ceviche and Papas Rellenas”.
It is hosted by Kathlyn of Bake Like a Ninja.
See others’ dish and the recipes there.

This post is the ceviche.
Papas rellenas are here (click or next post).

I have followed the recipe faithfully. Yes, that happens.

Sweet potato, red onion, lime and aji limo chili pepper.

It’s frozen. Remember, I got a stash of chilis :
post about chilis
Aji limo is the typical one of Peru, ideal for ceviche.

The marinade is made with lime, garlic, onion, salt and a little aji chili.

The shrimps need longer time to get marinated.

The tai fish, less time.

Scallops change of colors in minutes… even the time to take the photos.

The gold of the Incas ? Sides are boiled sweet corn and sweet potato. I had mines hot.
That was a delicious meal. I was in Lima for a while.

Dill lime salad

A simple weekday meal, with dill for the flavor, lime for freshness and a little sea salt. I really love this flavor.

Raw and green.

Seared and golden. In a pan without oil, just a few minutes.


Frozen, it is defrosting directly in the plate.

Drizzle over the juice of lime, sprinkle salt and you have a healthy gourmet salad, with lots of proteins.

Cal 283 F15.9g C19.9g P24.9g