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Showing posts with label fish sauce. Show all posts
Showing posts with label fish sauce. Show all posts

Tuesday, September 2, 2014

Vietnamese Dip/ Cách Pha Nước Mắm Ớt/ Nước chấm/ 越式水蘸汁的 做法



Ingredients for 1 serving


  • 4 tsp Sugar
  • 2 tsp Lemonjuice
  • 16 tsp Water
  • 4 tsp Fish sauce
  • 1 clove of garlic (minced)
  • 1 chili pepper (minced)

Preparation


  1. Mix lemon juice with water and sugar, stir until completely dissolved.
  2. Add the fish sauce and stir to combine.
  3. Lastly, add the garlic and the chili peppers.

For more instructions please see my YouTube recipe video!

Sunday, August 24, 2014

Vietnamese Braised Pork Recipe - Cách Làm Thịt kho tàu - 越式紅燒肉的做法



Ingredients


  • 1kg/ 2.2 lbs Pork Shoulder
  • 1/2 head Garlic (peeled & minced/crushed)
  • 130 ml/ 4.4 oz Fish Sauce
  • 100g/ about 6.5 tbs Sugar
  • 5 Eggs (cooked & peeled)
  • Caramel/ Brown Food Coloring/ Dark Soy Sauce (optional for color enhancement)
  1. Rinse the meat under running water.
  2. Dice the meat to the following size: Length: 3-4cm (equals 3 segments of your pinkie finger), Width: 1,5-2 cm (equals 1,5 segments of your pinkie), Height: 5-6 cm ( 5 segments of your pinkie).
  3. Put sugar, garlic, fish sauce, caramel and meat into a pot, give it a mix to combine the ingredients.
  4. Turn the heat on to medium and put the lid on.
  5. Remove the lid once the liquid comes to a simmer and continue to cook until the meat is done.
  6. Add the eggs and 1.8 litres/ 0.47 gal  to the pot or as much water as you need to fully immerse the meat.
  7. Turn the heat down to medium low, put the lid back on and let it simmer for another 60 minutes.
  8. For a clear broth remember to remove the foam every now and then.
  9. The meat can be served when the liquid has reduced to 2/3 the height of the meat. 

For more detailed instructions please see my YouTube recipe video!




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Tuesday, August 19, 2014

VietnameseEmergency Vegetable Stir-Fry Recipe - Cách Làm Cải Ngọt Xào/ 越式炒菜心的做法


Ingredients for 3 servings


  • 800 g/ 1.8 lbs Flowering Chinese leaf cabbage (Cải ngọt non  in Vietnamese, 菜心 Cài xīn in Mandarin)
  • 1 handful Shiitake mMushrooms
  • 2 cloves Garlic
  • 1-2 tbs of Fish Sauce

  1. Soak shiitake mushrooms in hot water for 15 minutes before cooking.
  2. Rinse leaf cabbage.
  3. Peel and chop garlic.
  4. Cut cabbage into the size of your pinkie finger, separate stems an leafs.
  5. Cut off the mushroom's stems.
  6. Heat up some oil in a skillet, fry garlic until golden.
  7. Add cabbage stems and a bit of water to cook.
  8. Add leafs and sautée until more compact.
  9. Add fish sauce and continue to sautée for another minute.

For more detailed instructions, please see my YouTube video recipe. 




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Sunday, August 17, 2014

Vietnamese Tomato Soup Recipe - Cách Làm Canh Cà/ 越式番茄湯的做法


Ingredients for 3-4 servings:


  • 1,5 Litres/ 6 cups Water
  • 6 Medium Sized Tomatoes
  • 200g/ 0.5 lb Minced Meat
  • 50 ml/ 3 1/4 tbs Fish Sauce
  • 2 cloves Garlic (minced)
  • 1tsp tamarind (optional)

  1. Add 1/4 to 1/2 tsp of pepper to minced meat, mix well.
  2. Rinse tomatoes, cut into wedges.
  3. Heat up 1 or 2 tbs of oil in a pan, add the garlic and fry until fragrant.
  4. Add minced meat and stir-fry until golden.
  5. Add water, skim off the foam.
  6. Use some of the hot water do dissilve the tamarind in a separate bowl.
  7. Add tamarind juice back to the pan.
  8. Add the tomato wedges and fish sauce to the pan.
  9. Cook until tomatos are done.

For more detailed instructions, please see my YouTube video recipe.




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