118 GASTRO CHEF helenas_kitchen_tarifa BIO BIO Helena Martin-Riva es licenciada en Le Cordon Bleu Cocina – Pastelería. Propietaria del Espacio Gastronómico Helena's Kitchen en Tarifa, famoso por sus desayunos y tartas. Realizan cursos y talleres de cocina, cooking-parties, cenas personalizadas, etc. Servicio de catering desde Tarifa a Sotogrande Helena Martin-Riva graduated from Le Cordon Bleu Cuisine – Cake making. She's the owner of the gastronomic space Helena’s Kitchen in Tarifa, wellknown for its breakfasts and cakes. They provide cooking courses and workshops, cooking parties, bespoke dinners, etc. Their catering service covers from Tarifa to Sotogrande. HELENA MARTÍN-RIVA Nos propone Pan Bao de costillar ibérico Suggests Bao bun with Iberian ribs E B RECETA REC IPE El pan bao es un tipo de pan japonés que se cuece al vapor y va relleno de un costillar de cerdo ibérico marinado en salsa de soja, jengibre, salsa hoisin, una salsa barbacoa asiática, y mirín, que es un vino de arroz japonés con un sabor dulce. El costillar se cocina a baja temperatura para que la carne, no solo se desprenda del hueso, sino que quede suave y sabrosa. Lo acompañamos de cebolla morada y calabacín encurtidos en vinagre de arroz, que le aportan el sabor agripicante. Y para terminar, le damos un toque de cilantro y sishimi togarashi, que es una mezcla de 7 especias japonesas, que le dan un punto picante. Bao bread is from Japan and is steam cooked. The filling is Iberian pork ribs marinated in soya sauce, ginger, hoisin sauce, a Chinese barbecue sauce, and mirin, which is a sweet Japanese rice wine. The ribs are cooked at a low temperature so that the meat falls off the bone and is tender and tasty. It is accompanied by red onion and courgette pickled in rice vinegar, which gives them a hot and sour taste. And to conclude, we add a touch of coriander and sishimi togarashi, which is a mix of seven Japanese spices, which gives it a hot kick.
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