{"id":12357,"date":"2021-04-14T09:11:42","date_gmt":"2021-04-14T08:11:42","guid":{"rendered":"https:\/\/nomen.es\/?p=12357"},"modified":"2021-04-14T09:14:16","modified_gmt":"2021-04-14T08:14:16","slug":"receptes-exotiques-per-sorprendre","status":"publish","type":"post","link":"https:\/\/nomen.es\/ca\/receptes-exotiques-per-sorprendre\/","title":{"rendered":"3 receptes ex\u00f2tiques per sorprendre"},"content":{"rendered":"

A aquestes al\u00e7ades de l\u2019any, en una situaci\u00f3 de normalitat i sense pand\u00e8mies ni restriccions de mobilitat, els amants dels viatges<\/strong> ja tindrien m\u00e9s que decidit el seu dest\u00ed de vacances. Per\u00f2, ara per ara, les possibilitats de fer un viatge i descobrir llocs llunyans i noves cultures s\u00f3n molt escasses, gaireb\u00e9 nul\u00b7les.<\/p>\n

Hi ha altres maneres de viatjar i con\u00e8ixer racons del m\u00f3n, m\u00e9s enll\u00e0 d\u2019anar-hi f\u00edsicament. No \u00e9s el mateix, per\u00f2 tamb\u00e9 \u00e9s m\u00e9s econ\u00f2mic i no haur\u00e0s de fer les maletes, perqu\u00e8 no caldr\u00e0 que et moguis de casa teva. Documentals, v\u00eddeos a la xarxa, articles de revistes i fotografies s\u00f3n una bona manera de viatjar amb la ment. I la cuina<\/strong> \u00e9s una gran font d\u2019inspiraci\u00f3 per a con\u00e8ixer la gastronomia<\/strong> d\u2019aquests pa\u00efsos als qu\u00e8 ens agradaria anar. Perqu\u00e8 pots recrear a casa teva alguna de les seves receptes i sentir-te una mica m\u00e9s lliure gr\u00e0cies al menjar i als seus gustos.<\/p>\n

Per tot aix\u00f2, et proposem un viatge a 3 destins diferents<\/strong>, a trav\u00e9s de les seves receptes d\u2019arr\u00f2s m\u00e9s conegudes o populars. Com veur\u00e0s, els 3 plats s\u2019elaboren amb arr\u00f2s basmati,<\/a> que \u00e9s el rei dels arrossos ex\u00f2tics, originari de l\u2019Him\u00e0laia. Si vols saber-ne m\u00e9s, sobre l\u2019arr\u00f2s basmati, no et perdis el post Descobreix qu\u00e8 i com cuinar amb arr\u00f2s basmati<\/a>. No s\u00f3n receptes dif\u00edcils de fer, al contrari, i hem escollit plats amb ingredients que pots trobar sense problemes als lineals dels supermercats o en botigues especialitzades en aliments ex\u00f2tics. Marxem de viatge?<\/p>\n

Recepta de la \u00cdndia, arr\u00f2s al curri amb gambes<\/h2>\n

N\u00famero de comensals: 4 persones
\nTemps d\u2019elaboraci\u00f3: 30 minuts<\/p>\n

Ingredients per a l\u2019arr\u00f2s al curri amb gambes<\/h3>\n
    \n
  • 250 gr d\u2019arr\u00f2s basmati<\/li>\n
  • \u00bd litre de brou de verdures<\/li>\n
  • 250 gr de gambes grosses (o gambons)<\/li>\n
  • 1 ceba tendra<\/li>\n
  • Oli d\u2019oliva<\/li>\n
  • 1 cullerada i \u00bd de curri en pols<\/li>\n
  • 2 cullerades de llet de coco<\/li>\n
  • Una branqueta de coriandre fresc<\/li>\n
  • Sal<\/li>\n
  • Pebre<\/li>\n<\/ul>\n

    Elaboraci\u00f3 de l\u2019arr\u00f2s al curri amb gambes<\/h3>\n
      \n
    1. Pica la ceba tendra<\/strong> i sofregeix-la en una paella fonda o una cassola baixa (tingues en compte que en el mateix recipient hi cour\u00e0s l\u2019arr\u00f2s amb el brou, t\u2019hi ha de caber) amb una mica d\u2019oli d\u2019oliva. Quan estigui transparent, afegeix l\u2019arr\u00f2s, deixa que es sofregeixi una mica i salpebra al teu gust.<\/li>\n
    2. Cobreix l\u2019arr\u00f2s<\/strong> amb el doble de volum de brou de verdures. Afegeix el curri en pols i la llet de coco i deixa bullir a foc suau durant uns 15 minuts.<\/li>\n
    3. Pela les gambes <\/strong>(guarda les pells i els caps per a fer un fumet, si no el fas de seguida pots congelar-les), treu-los l\u2019intest\u00ed i afegeix-les a la cassola. Remena, espera 2 minuts i enretira del foc.<\/li>\n
    4. Escampa una mica de coriandre <\/strong>picat per damunt de l\u2019arr\u00f2s i deixa\u2019l reposar, tapat, uns 5 minuts. Serveix-lo ben calent.<\/li>\n<\/ol>\n

       <\/p>\n

      \"Maqluba<\/p>\n

      Recepta de Palestina, maqluba o paella \u00e0rab<\/h2>\n

      N\u00famero de comensals: 4 persones
      \nTemps d\u2019elaboraci\u00f3: 1 hora 10 minuts<\/p>\n

      Ingredients per a la maqluba<\/h3>\n
        \n
      • \u00bd kg d\u2019arr\u00f2s basmati<\/li>\n
      • 1 pollastre trossejat<\/li>\n
      • 2 alberg\u00ednies<\/li>\n
      • \u00bd kg de tom\u00e0quets madurs<\/li>\n
      • 50 gr de pinyons<\/li>\n
      • 50 gr d\u2019ametlles crues i pelades<\/li>\n
      • 100 gr de mantega<\/li>\n
      • 1 branca de canyella<\/li>\n
      • 6 claus<\/li>\n
      • Unes llavors de cardamom<\/li>\n
      • Un polsim de safr\u00e0<\/li>\n
      • Oli d\u2019oliva<\/li>\n
      • Pebre negre<\/li>\n
      • Sal<\/li>\n<\/ul>\n

        Elaboraci\u00f3 de la maqluba<\/h3>\n
          \n
        1. Despunta les alberg\u00ednies, <\/strong>talla-les a rodanxes de \u00bd cm de gruix i deixa-les en remull d\u2019aigua amb sal uns 10 minuts. Despr\u00e9s, escorre-les, apretant-les una mica entre les mans per eliminar-ne l\u2019exc\u00e9s d\u2019aigua, i fregeix-les en una paella amb abundant oli fins que estiguin torrades. Deixa-les sobre un paper absorbent per a qu\u00e8 escorrin l\u2019oli.<\/li>\n
        2. Salpebra el pollastre trossejat <\/strong>i posa\u2019l en una cassola. Cobreix-lo amb aigua freda i afegeix sal, pebre i les esp\u00e8cies (la branca de canyella, el clau i el cardamom). Cou a foc suau fins que la carn estigui cuita i tendra. Treu el pollastre i deixa\u2019l en un plat. Reserva el brou de la cocci\u00f3.<\/li>\n
        3. En una cassola, posa els ingredients <\/strong>formant capes: primer, els tom\u00e0quets tallats a rodanxes, despr\u00e9s el pollastre i despr\u00e9s l\u2019alberg\u00ednia. Afegeix l\u2019arr\u00f2s i cobreix-lo (l\u2019ha de sobrepassar 1 o 2 dits) amb el brou de la cocci\u00f3 del pollastre, colat i calent. Afegeix el polsim de safr\u00e0.<\/li>\n
        4. Apuja el foc al m\u00e0xim <\/strong>i porta a ebullici\u00f3. Llavors, abaixa el foc una mica i deixa que cogui 25-30 minuts. Mentrestant, torra els fruits secs (pinyons i ametlles) en una paella amb una mica de mantega.<\/li>\n
        5. Apaga el foc <\/strong>i deixa reposar uns minuts. Despr\u00e9s, tomba el contingut de la cassola en una font, per a qu\u00e8 es formi una mena de past\u00eds per capes. Enretira les rodanxes de tom\u00e0quet (la seva finalitat \u00e9s que el menjar no s\u2019enganxi al fons de la cassola) i posa-hi els fruits secs torrats pel damunt.<\/li>\n<\/ol>\n

           <\/p>\n

          \"Arr\u00f2s<\/p>\n

          Recepta de la Xina, arr\u00f2s fregit Yangzhou<\/h2>\n

          N\u00famero de comensals: 4 persones
          \nTemps d\u2019elaboraci\u00f3: 1 hora + marinat<\/p>\n

          Ingredients per a l\u2019arr\u00f2s fregit Yangzhou<\/h3>\n
            \n
          • 1 kg d\u2019arr\u00f2s basmati<\/li>\n
          • 250 gr de llagostins cuits i pelats<\/li>\n
          • 100 gr de pastanagues<\/li>\n
          • 100 gr de p\u00e8sols congelats<\/li>\n
          • 250 gr d\u2019agulla de porc marinada<\/li>\n
          • 4 ous<\/li>\n
          • 5 cullerades de salsa de soja<\/li>\n
          • 1 ceba tendra picada<\/li>\n
          • 2 alls<\/li>\n
          • Sal, pebre blanc<\/li>\n
          • Oli de girasol<\/li>\n<\/ul>\n

            Per a la marinada del porc<\/h3>\n
              \n
            • 1 cullerada de salsa Hoisin<\/li>\n
            • 2 cullerades de vi d\u2019arr\u00f2s xin\u00e8s<\/li>\n
            • 1 cullerada de salsa de soja<\/li>\n
            • \u00bd cullerada de salsa d\u2019ostra<\/li>\n
            • 1 cullerada i \u00bd de mel<\/li>\n
            • \u00bd cullerada de sucre mor\u00e8<\/li>\n
            • \u00bd cullerada de barreja d\u2019esp\u00e8cies xineses<\/li>\n
            • \u00bd cullerada de pebre blanc<\/li>\n<\/ul>\n

              Elaboraci\u00f3 de l\u2019arr\u00f2s fregit Yangzhou<\/h3>\n
                \n
              1. Prepara la marinada del porc. <\/strong>Salpebra l\u2019agulla de porc i posa-la en un recipient ajustat a la seva mida. Cobreix-la amb la barreja de tots els ingredients de la marinada, d\u00f3na-li la volta per a qu\u00e8 la marinada impregni b\u00e9 la carn, cobreix-la amb film i reserva-la a la nevera 2 hores com a m\u00ednim.<\/li>\n
              2. Cuina el porc<\/strong>. A la recepta tradicional, el porc es fa a la brasa, per\u00f2 tamb\u00e9 el pots fer al forn. Cou-lo 10 minuts a 200\u00baC per un costat, gira\u2019l, pinta\u2019l amb la marinada i cou-lo 10 minuts m\u00e9s per l\u2019altre costat. Ha de quedar torrat per fora i tendre per dins. Si \u00e9s necessari, allarga la cocci\u00f3 uns minuts m\u00e9s.<\/li>\n
              3. Pela la pastanaga, <\/strong>talla-la a rodanxes i cou-les 5 minuts en aigua bullent amb sal, juntament amb els p\u00e8sols.<\/li>\n
              4. En una altra cassola, <\/strong>cou l\u2019arr\u00f2s basmati, despr\u00e9s d\u2019haver-lo esbandit. Utilitza el doble d\u2019aigua que d\u2019arr\u00f2s. Afegeix 2 cullerades d\u2019oli o de mantega i sal al teu gust. Remena i deixa que cogui durant 10 minuts. Despr\u00e9s, escorre l\u2019arr\u00f2s i remena\u2019l per a qu\u00e8 quedi solt i en el seu punt.<\/li>\n
              5. Bat els ous <\/strong>amb un polsim de sal i pebre i qualla un remenat en una paella tipus wok, amb una cullerada d\u2019oli de girasol. Afegeix els alls picats i remena.<\/li>\n
              6. Afegeix l\u2019arr\u00f2s <\/strong>i salta\u2019l durant 1 minut. Afegeix els llagostins cuits, el porc a trossos, els p\u00e8sols i la pastanaga cuits, la salsa de soja, sal i pebre i remena b\u00e9. Salta tot junt uns minuts m\u00e9s.<\/li>\n
              7. Ja fora del foc, <\/strong>afegeix la ceba tendra picada i serveix.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

                \u00c9s possible viatjar amb els gustos? S\u00ed, et proposem un recorregut per la \u00cdndia, Palestina i la Xina a trav\u00e9s de 3 receptes d\u2019arr\u00f2s t\u00edpiques d\u2019aquests destins ex\u00f2tics.<\/p>\n","protected":false},"author":2,"featured_media":12349,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"categories":[146],"tags":[],"class_list":["post-12357","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuina"],"acf":[],"yoast_head":"\n3 receptes ex\u00f2tiques per sorprendre - Nomen<\/title>\n<meta name=\"description\" content=\"\u00c9s possible viatjar amb els gustos? 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