Yes we do miss asian food and the amount and frequency of beans and rice one can take is limited. So I took the kids for another try of a chinese restaurant in Copacabana that got recommended to us as being truly chinese – Chon Kou at Avenida Atlantica 3880. The location is great as you can overlook Copacabana beach while you feast:
I think we were about the only long-noses between all chinese customers in the whole restaurant which we took as a good sign for the quality of real chinese food. We started with fried won-tons and pickled cucumbers which were both delicious, followed by fried rice, mixed noodles and chicken with mushrooms and bamboo.
Even though we missed our all-time favorite steamed dim sums we had a great lunch – definitely a place to go back to.
Recipe for beetroot chorizo pasta for 2
- 200g of pasta
- 1 large or 2 smaller beetroots, skinned and diced into small cubes
- 100g of chorizo, preferably spicy
- 1 red chili finely diced
- 1 onion diced
- 2 cloves of garlic pressed
- 100g of rocket leaves
- white wine
- olive oil
- salt and pepper
- balsamic vinegar
- grated parmesan
Heat oil in a pan and fry the onions, chili, garlic for a couple of minutes. Add the chorizo and beetroot and fry on low heat for about 10-15 minutes until beetroot slightly soft. Add the rocket and a dash of white wine. When the rocket is wilted season with balsamic vinegar and salt and pepper. Add the boiled and drained pasta and divide on 2 plates. Drizzle with olive oil and top with grated parmesan. Easy weekday pasta!
makanandcomida 
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