Seafood Peri Peri with Quinoa

Cuisine: Goan Fusion

Ingredients

2 lobster tails

2 cups of Quinoa

4-5 wild caught shrimp

For the Peri peri sauce 

3 tablespoons of olive oil

1/2 onion

1/2 tomato

2 tablespoons of ginger garlic paste

2 tablespoons tomato ketchup

1 teaspoon vinegar

2 teaspoons of cumin seeds

2 small red chillies

2 cloves 

1 small stick of cinnamon

2 teaspoons of milk or cream (I used half-n-half)

Salt and pepper to taste to taste

Optional 

Coriander leaves (You could add some finely chopped coriander leaves to your sauce if you would like)

Peri-peri sauce

Step 1: Saute the ginger garlic paste with finely diced onions in olive oil.

Step 2: Add finely diced tomatoes along with vinegar.

Step 3: Let the mixture cook for about 5-10 minutes on a very low flame. 

Step 4: Grind the red chillies, cumin seeds, cloves and a cinnamon stick into a fine powder and add it to the mixture. 

Step 5: Add some tomato ketchup and the shrimp. 

Step 6: Add half-n-half and let the mixture cook until it reduces to a thick sauce. 

Step 7: Boil the lobster tails separately for 4-5 minutes and pull the meat apart from the shell.

Seafood peri peri with and quinoa

Step 8: Cook the quinoa separately in water. Sprinkle some lime in it. Add salt and pepper to suit your taste. 

Step 9: Pour the peri-peri sauce on a bed of quinoa with a side of lobster meat. 

** Peri-peri sauce with shrimp by itself, although spicy is delicious and can be enjoyed with some portuguese bread. 

Chinese Fusion

What is it about Chinese cuisine that makes it globally ubiquitous? I would argue that it is its ability to blend with many regional flavor profiles. The popularity of the two Northern Virginia Chinese fusion establishments featured in this review argue that Chinese ingredients work especially well with Indian spices as well as Latin American comfort food.

Kam-po

Crispy shrimp

5884, Leesburg Pike, Falls Church, VA 22041
I recently had the opportunity to visit Kam-po, a Peruvian Chinese establishment in Arlington. I tried their crispy shrimp and spicy chicken. The ambience was such that I could easily imagine myself dining in Macchu Picchu. Along with their Chinese menu, they also have a traditional Peruvian menu. We sampled an appetizer called causa rellena, i.e. potato stuffed with tuna. Recommended to those who wish to explore two regional cuisines in a single trip.

 Inchin's Bamboo Garden
13059, Worldgate Dr, Herndon, VA 20170

Chilli chicken and chicken momos

At Inchin's Bamboo Garden, I tried their chicken dumplings (or momos), chilli chicken (the Indo-chinese staple), crispy lamb, and Singaporean shrimp. In a possible attempt to widen the clientele beyond Herndon's large Indian community, the menu includes items such as Mongolian beef which are not commonly found in Indian restaurants. However, the menu still leans South Asian, as indicated by the large number of vegetarian items on the menu. While I was excited by the restaurant's concept, my experience was compromised by poor execution. Specifically, I could not really tell it was Indo-chinese. The blandness of the entrees reminded me of something I could  find at P.F. Chiang's. The service was also generally poor, a result of attempting to serve many customers with as few employees as possible. Not recommended.