19 November 2009

Chicken Caramel ala Vietnam

Chicken Caramel ala VietnamIngredients :
900 g chicken fillet, cut dice
2 sp vegetable oil

Ingredients for merge (merge seasoning) :
1 tsp sugar
2 sp fish sauce
2 sp shallots, sliced
2 sp garlic, slices
1 tsp black pepper
1 green chili
40 g ginger, cut into small piece and squeeze it

Chicken Caramel ala VietnamCaramel sauce :
200 g sugar palm
4 tsp fish sauce
750 ml chicken broth
1 red chili, cut in two pieces
1 tsp lime squeeze
1 cinnamon (5 cm) (as you like)
1 tsp black pepper (as you like)

Topping :
2.5 cm ginger, cut it thin
2 sheets spring onion
5 sheets coriander leave

Preparation :
Mix chicken fillet with the merge seasonings for one hour.
  • Make sauce : cook sugar until become caramel and the color turns out become dark brown. Add fish sauce, chicken broth, red chili and lime squeeze. Add ginger, cinnamon, and black pepper.
  • In other wok, saute the merged chicken until the sugar turns out become brown. Pour the caramel sauce to the chicken and cook it until cooked. Raise it.
  • Decorate your dish with sliced ginger, spring onion, and coriander leaf.
  • Serve it with warm rice.

06 November 2009

Sayur Godog (Boiled Vegetables)

Sayur Godog - Boiled VegetablesIngredients :
young papaya, shave it
young snow peas
boiled egg
coconut milk
margarine/ vegetable oil for cooking

Crushed spices :
onion
garlic
candlenut
Sayur Godog - Boiled Vegetablesred chili
dried shrimp

Other Spices :
galangale
lemongrass
salam leaf
lime leaf
red chili

Sayur Godog - Boiled VegetablesPreparation :
  • Saute the crushed spices, galangale, lemongrass, salam leaf, lime leaf, red chili until smell good.
  • Add candlenut and young papaya, cook it.
  • Add coconut milk and egg, then mix it, cook until cooked.

03 November 2009

Sumbat Sauted Squid

Ingredients :

Sumbat Sauted SquidSaute Squid :
12 squids, remove the head, clean it
25 g soun (white noodle), boil it until soft, leak through it
8 hioko mushroom, boil it until soft, leak though it
1 sp field mushroom, boil it until soft, leak though it
150 g chicken/pork meat, chopped soft
4 sp juicy tuber/water chesnut, chopped
1 clove garlic, crushed
1/2 clove onion, chopped
1/2 tsp black pepper
1/2 tsp white sugar
1 sp fish soy
1 egg, stir it

Nuoc nam cham :
2 clove garlic, chopped
2 red chili, chopped
3 sp fish soy
2 sp lime squash
1 tsp vinegar
1 tsp white sugar
75 cc boiled water

Preparation :
  • Saute : squid, soun, hioko mushroom, field mushroom until soft.
  • Add chicken/pork meat, water chesnut, garlic, onion, black pepper, white sugar, fish soy, and egg. Mix until homogenous , then dough into 12 pieces.
  • Take one squid, then put one part of the dough into the squid cavity, pin the tip, then do the same thing to the remain squid and dough.
  • Steam the squid for 15 minutes, raise and cool it. Then fry the squid in a hot cooking oil until cooked, raise it.
  • Nuoc nam cham: mix all the ingredients until homogenous.
  • Serve the squid with nuoc nam cham.

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