Every time mother visits from India, I turn her skills to experimentation of some sort. Current ongoing one is on home made gluten free flours that are perfect for desi style rotis and parathas. I am frankly sick and tired of what you get off the shelf for gluten free flours, they are too starchy and too white.
Here are a few combinations that have worked i.e. they deliver healthy balance of proteins and fibers, result in decent binding and tastes good. These blends don’t necessarily look pretty…and need a little oil….and Bob’s Mills flours are definitely not cheap….and if you are gluten sensitive, you have probably accepted that life is collection of compromises.
La Viga is a Latin American eatery, somewhat setback from the heart of Redwood City downtown. In case you didn’t know Redwood City (RWC), it is the city with “Climate Best by Government Test”. As a Bay Area resident, I can attest to the fact that it is one of the prettier of San Francisco Bay Area cities but I am still questioning the climate after an year of living in this city. Normally, if you are craving tasty tacos you will be eating at one of the many taquerias along the Middlefield where the best tacos in Bay Area are to be found. But if you want a nice sit down place (shared tables) with a more vibrant ambiance, La Viga it is.
If I had to pick a favourite, it had to be the Oysters on the Half Shell (I am partial to taste of sea) and Pulpos Salteodos. Latter reminded me of Nikkei cuisine from Barcelona’s Pakta.
Freshwater catfish, about 10-12 cm in size like a small trout, soft fleshed, with flavor that of fish eggs.
- Scientific Name: Eutropiichthys vacha
- Common Name: Batchwa vacha
- Bangla Name: Bacha
- More fish info here, declining population since it is a tasty little fish
To clean, remove gills and guts and trim the fins. Rinse.
To cook, marinate 2 cleaned fish with 1/4 tsp turmeric powder and 1/4 tsp salt for up to 1/2 hr at room temperature or overnight in fridge. Bring 2 tbsp mustard oil to smoking point in a wok, add fish and lightly fry for a few minutes on each side. Add 1/2 tsp onion seeds, 1 thai chili and add 1 cup hot water. Add 1/4 tsp turmeric powder and salt to taste and cook for 5 more minutes. Add 1 tbs chopped coriander leaves and 1/2 tsp lime juice. Serve hot with plain rice.
For a very similar recipe with photos, check this blog out.