Certainly with these attractive dishes, the husband only stays at the cafeteria and does not bother to drink with friends anymore.
– Siamese ducks: ½ baby (1-1,2kg)
– 1 galangal, 1 garlic, 1 ginger branch, 2 peppers, shrimp sauce, batch, turmeric, salt, cooking oil, seasoning powder
Duck clean, squeeze with a little wine, salt and crushed ginger to clean. Wash thoroughly, drain and put on the stove to burn yellow, nearly all sides. Then cut into a square to taste.
Galangal shaved roots, peel then washed, cut pieces and brought to grind or crush. Peeled garlic, washed, minced. Chili washed, chopped. Filter through the sieve to remove the residue.
Marinate duck meat with galangal, batch, shrimp sauce and 1 small spoon of turmeric powder for 30-45 minutes to infuse duck meat.
Cook the pot on the stove, add 1 tbsp of cooking oil. Old hot oil for the minced garlic above the non-aromatic. Next, add the marinated duck meat and sauté it.
Duck hunt, soak in spices, add some boiling water to simmer until water is dry, duck is tender. Seasoning to taste is okay.
Young civet ducks eat hot noodles or with white rice very well.
– Pig ears: 1 piece about 300-350g.
– 1 galangal about 70-80g – 2 star fruit – 15g sesame (sesame) – 4-5 lemon leaves. – 3-4 lemongrass, 1 garlic, 2 peppers, 1 lemon.
– Spices: salt, vinegar, sugar.
– The accompanying vegetables: fig leaves, clove leaves, apricot leaves and aromatic herbs of all kinds.
Pork ear squeezed with a little salt and vinegar, then washed, then bring gold.
Ear after cleaning, rinse well and put into saucepan with a few galangal slices, lemongrass lining the pan. Cook in a simmer for 10-15 minutes, when the ears are ripe with a dark yellow color, the aroma of meat mingles with the aroma of galangal.
The leaves and vegetables served pick up the old branches, the leaves are washed, washed, soaked in dilute salt water for 30 minutes then picked up the basket to drain.
Galangal washed, sliced then put in a mortar or mortar or blender. Starfruit washed, peeled around, remove seeds, then sliced core. Peeled garlic, washed, minced. Chili washed, chopped. Lemon leaves washed, chopped. Roasted sesame seeds.
Ear after ripe, cut into thin slices. Ear after slicing, first bring squeeze with star fruit so sour star fruit soak into the meat. Next for the crushed galangal at the top a few slices of chili, a little seasoning to taste. Finally, sprinkle with a little sesame, lime leaves and a few slices of lemongrass mixed.
Pork earlobes are served with leaves such as fig leaves, sesame buds, clove leaves or some apricot leaves and herbs. Dab with soy sauce or sweet and sour fish sauce. When eating the aroma of grilled meats together with the aroma of galangal, lemongrass, lemon leaves create a rich, attractive flavor for this dish.
– Lean ground meat
– Grows – Mushrooms, red onions, scallions – Burmese – Raw vegetables served with – Regular spices
The fish cleaned, drained the spine, did not cut the belly, then took the fish to wash with vinegar to deodorize the fishy smell, then rinse thoroughly to drain.
Pickled cat mushrooms, washed, finely chopped. Shredded shallots. Soaked soaked noodles. Aromatic herbs washed and drained.
Mix all ingredients on the same meat and sprout, season with a little onion, a teaspoon of delicious fish sauce, ground pepper, monosodium glutamate and mix well and stuff into fish meat. Leave on for 15 minutes for the fish to infuse.
Lined onion on the bottom of the plate and then fish up to steam. When the fish is cooked, cut the green onions and capsicum and place a nice plate.
Snakehead fish stuffed with steamed meat will be better when served with raw vegetables rolled rice paper.
FIRE EFFECTS OF CORNER
– Fresh squid 300g – Minced meat: 100g – Jupiteria, shiitake mushrooms: 3-4 pieces – Raw rolls: 50g – Scallions: 2 branches – Betel leaf: 20 leaves – Skewers: 10 pcs – Peanut tangle: 1 little – Spices: Pepper, soup powder, seasoning powder, cooking oil.
– Use fresh ink to wash away deodorant white wine then drain. Then minced or diced small.
– Minced pork washed. Jupiteria, pickled shiitake mushrooms, cut legs and wash and shred. Scallions, guise leaves washed. Chopped scallions.
– Add squid, pork, raw sausage, wood ear, shiitake mushrooms, scallions and 1 teaspoon of pepper, ½ teaspoon of seasoning powder into the bowl. Mix the ingredients evenly.
– Spread the guise leaves on a plate, put the squid in and rolled up, using skewers skewers each roll in turn. Do so until the end of the material.
– Turn on the oven to heat then put each of the patties into the grill at a temperature of 150 degrees C for about 15 minutes or when the rolls are cooked. If you feel dry use a brush to brush the oil in. If you do not have an oven, then put the squid on a frying pan.
COOKED ROLL COOK
– Beef: 300g
– Raw rolls: 150g
– Pig fat: 100g
– Lemongrass: 10 tubers
– Coriander, pickled vegetables
– Spices: 1 tablespoon sugar, 1 teaspoon seasoning seeds, 1/2 tablespoon oyster sauce, 1 tablespoon fish sauce, less ground pepper, chopped lemongrass-onion-garlic
Tools baked beef rolls lemongrass: – Charcoal – Kitchen grill
– Wash fat, diced, marinated with 1/2 tablespoon sugar for 20-30 minutes.
Marinate beef mixture
– Beef washed, finely chopped, pork fat, spring rolls marinated with 1 tablespoon of sugar, 1 teaspoon of seasoning seeds, 1/2 tablespoon oyster sauce, 1 tablespoon of fish sauce, less ground pepper, lemongrass-onions -red minced garlic. Mix it all.
– Marinate in the freezer for 2 hours to make meat delicious.
Prepare other ingredients
– Prepare 10-15 citronella, cut the root to wash, lightly crushed head.
– Raw vegetables picked clean.
– Making pickled tubers: Carrots with white radish peeled, chopped long small pieces, mixed with vinegar, sugar, a little soup powder to taste.
Make dipping sauce
– 2 tablespoons of sugar, 1 tablespoon of water, 1 tablespoon of fish sauce for boiling on the stove to melt sugar. Let cool, when eating garlic, minced chili.
Grilled beef with lemongrass rolls
– Take the meat out of the cupboard, put some meat in the palm of your hand, put a citronella up and hold it so that the meat is wrapped around the citronella tree. Do turn to the end.
– Prepare charcoal stove for red charcoal, steak the beef wrapped up and then baked. Occasionally flip the pieces of beef wrapped lemongrass evenly, yellow, then give out, put on a plate.
Grilled lemongrass rolls served with raw vegetables, pickled tubers and dipping sauce. Can also be eaten with rice, fresh noodles or bread are delicious.
BROWN SHRIMP SAFE VEGETABLES
– 20 shellfish (may be more)
– 1 tbsp chili paste
– 1/2 teaspoon salt
– 1 teaspoon of fish sauce
– 1/3 tsp pepper
– 1 teaspoon of oil
– 1/3 teaspoon sugar
– Fresh vermicelli Chives, chives, lettuce and thin rice paper, grated cucumber, shredded carrot.
– Sweet and sour fish sauce: 2 tablespoons fish sauce + 2 tablespoons sugar + 1 tablespoon lemon juice + 6 tablespoons water mixed in 1 cup. Then add 1 tbsp of minced chili garlic and mix well.
Wash and blot dry shrimp. Combine all ingredients and spices above and mix well, for 10 minutes.
The oven warms 190 degrees C before 10 minutes. Shrimp produce a tray lined with foil, put the tray in the middle compartment of the oven for 10-15 minutes (both sides).
Cooked shrimp off the oven and remove the shrimp tray.
If the rice paper is hard, apply some water to the surface and put shrimp, cucumber, carrots, and herbs.
Fold on both sides, gently curl up close to the edge, then put the chives into the joint to complete.