Hey dudes! I’m Hilah and today on
Hilah Cooking I’m back with my friend Tuany and we are making
mocqueca and caipirinha. – Ooh, we are? – Did I pronounce it good?
– Caipirinhas, yes. – Okay, so mocqueca is like a coconut
seafood stew from Brazil. It’s super simple. It’s like literally a few
ingredients and like 15 minutes. We’ll barely have time to drink
like three caipirinhas before it’s ready.
– Well, good. (upbeat music) – So this recipe kind
of came from your mom. – Mhmmm. – And then I read a bunch of
recipes online and stuff too and kind of combined into one that
I like but probably the most important and
controversial ingredient, ooh, dendê, right? – Dendê, yes, dendê oil. – [Hilah] It’s an oil. It’s red palm oil
is another name for it. If you are up on saturated fats
or rain forest destruction then you’ve probably heard this
because it’s like this is what’s in Nutella that everybody is
concerned about because there’s a lot of rain forests
destruction that happens in farming this. You can find ones
that are like fair trade. I don’t know. I don’t know how I feel about
this but it is important for the flavor so–
– It does make it delicious. – Yeah. – Some people
would use olive oil. Like in my city they use olive
oil in Sabado and people say it’s more traditional to use
dendê oil but if you really don’t want to do you can use
olive oil and still be good but with dendê it
would just be perfect. – Yeah. So, we’re gonna use this to make
it the right way but you can use olive oil and then some
cod which they probably, that’s probably not what you’d
use in Brazil ’cause I’m pretty sure that’s like Iceland and
Alaska but any kind of white fish and some coconut
milk and some vegetables. We’ll start over on the
stove we’re just going sauté the onions in some of the dendê. – [Tuany] Mhmmm. It’s flavor.
– [Hilah] Yeah. So get it kind of softened
up a little bit at first. Then we’ll add a
whole bunch of garlic. Like so much garlic and some
bell pepper and some tomatoes. – [Tuany] It’s a
great dish for first dates. – [Hilah] Yeah.
(laughs) It’s like (exhaling). And then we’ll
add the coconut milk. A little bit of tomato sauce. Add the fish. Smells so good already.
– [Tuany] Yeah. – [Hilah] And then just let
it simmer for about 10 minutes until the fish is cooked. Alright, while that’s simmering, we’re going to make caipirinhas. And so we’ve got two glasses
here and I’ve got half full of lime in each one that we cut
into quarters and then like trimmed off the white part ’cause they say
that makes it too bitter. That’s what they say.
– Yeah. – Alright, I’m gonna
add some sugar to each one. I don’t know, this is
like personal taste, I think. – Okay. – But I think, I’m gonna start
with like 2 teaspoons ’cause that’s what it says on
the bottle of the cachaça. – Yeah, I think the sugar will
make it go down a little easier. – Man, Chris and I, there was
this restaurant in Austin called Rio’s, it’s closed now but it
was Brazilian but you could bring your own bottle of cachaça
and they would just bring you the limes and the sugar and
the set up and everything and I can’t believe how
much we would drink of this. Like we would almost
drink a whole bottle, I think. – Oh my gosh. – [Hilah] It was, yeah,
a little out of control. (Tuany laughs) So then we’re muddling
and you get all the juice out and you’re also
getting a lot of the fragrant lime oils out of the rind. So Rio’s they would bring you
like a little Mason jar with limes and sugar in it. – Oh, that’s a nice idea. – They would sit there at the
table and mash it for you and then you could add however much
cachaça you wanted and put the lid on it and shake it so yeah it was, seemed like
a good way to do it. So do that if you
have Mason jars at home. I don’t have any so… – Do it already in your cup
so it stays everything there. – Yeah.
– That’s nice. – You just dirty one cup.
– Yeah. – [Hilah] Okay. So then, once the sugar’s pretty
much dissolved in the juice, okay we’re gonna
add 2 ounces each,– – Just like us.
– this is a stiff drink. And this is one
of the best brands if you’re looking to buy it. What is this made out of? Is it sugar cane?
– It’s sugar cane. – It smells a
little like tequila. – And you can
find that at Ralph’s. – Oh really?
– Really. – [Hilah] Awesome.
That’s good to know. – Yeah. – It’s not that
special specialty I guess. – Yeah.
– Okay. Then we’re gonna
add a lot of ice. – Smell it.
– Smells right. – Oh my gosh. – Maybe some more ice. – This has all
the recipes for the… – Except caipirinha.
– Except caipirinha. – The one that we need.
– [Tuany] Damn. Smells like Carnival. (Tuany and Hilah laugh) – I bet with Carnival there’s
also a lot of smells of urine. – Oh yeah, yeah. That’s one little thing missing. That was it, I think.
(both laugh) – Alright, let’s
try these I guess. – Okay. Cheers. – They don’t look very proper.
– Did you just say, “Good luck”? – I think, I don’t know.
(laughs) – Okay. Okay. – It’s pretty good.
– Yeah. It’s not
absolutely crazy alcohol. Really good. – It is, you
just can’t taste it. – You can still still taste it. It’s good, really good. – It’s like limeade.
– Yeah. With a little… – Alcohol in it.
(laughs) – Mmmm. Mhmmm. That’s really good. – Alright, let’s
check on our mocqueca. Okay, everything
timed out perfectly. So this is usually
served served with rice. I didn’t make any but–
– And pirão. – Yeah. – With the same sauce, you just
get a little bit on the side, and put in cassava
flour and mix it up and you get pirão which is– – Porridge?
– Porridge. It’s the same, yeah. – Yeah.
– It’s real good. – And you would serve
this with this over it? Like, on top of it? – On the side, you can
put a little bit of mocqueca, rice and pirão. – [Hilah] And then also your mom
serves this with boiled eggs. – Yes. But then, I guess, everybody does it
different a little bit. – Yeah. And we can also, you
could also use shrimp. – Not for me. – But Tuany is allergic.
– Yeah. – Okay, so,
let’s give this a try. Oh my gosh, it smells so good. – [Tuany] I want
to get some of the, little bit of
every of the vegetables. – [Hilah] Oh, we’ve also did,
we’ve done a few Brazilian recipes together. We did pão de queijo,
the cheese bread, we did coxinha, which
is like chicken fritters. – And brigadeiro! – And brigadeiro which she
actually cooked on that one. – Cooked? (laughs) Yes, I did.
– You did. – Okay, ready? – Mmmm.
– Mmmm. – Mhmmm. Just right. Really good.
– Yay! Well, thank you.
– This is my favorite dish. I was a very picky child, picky eater but four years ago, it was a late discovery
for me, four or five– – Oh really? – yeah, four or five years ago I
went to Savado and we had this and I ate
everything and it’s just– – You’re favorite
thing since then now. It’s one of my favorites
’cause it’s so simple. It’s literally
dinners in like 15 minutes. – You can just have this. Looks like a soup if you
want to have it like that. – Yeah, yeah. But yeah if you want to add some
rice to make it more filling then by all means. Well thank you so much. I’ll put links to all the other Brazilian recipes
you can watch there. Cheers, Tuany! – Cheers.
– Cheers, bye! – Wow, so good. Everything.