Grilled beef paste on Sugarcane sticks

Ingredients: serves 6 people.

-          400 g beef brisket

-          50 g pork fat

-          2 stalks lemongrass, finely chopped

-          3 red shallots, minced

-          2 garlic cloves, minced

-          1 hot red chili, minced

-          1 tbsp granulated sugar

-          ½ tsp salt

-          ½ tsp ground pepper

-          ½ tsp paprika

-          2 tbsp corn flour

-          12 sticks of sugarcane ( 2 inches in length)

-          1 tbsp cooking oil ( olive oil is the best)

-          Some green lettuces

Method:

1.      Wash and rinse beef brisket and pork fat under cool running water. Drain in a colander.

2.      Cut the beef brisket into 2- inch chunks. Dice the pork fat into ½- inch cubes.

3.      Put beef and pork fat into the grinder. Grind them to a smooth paste.

4.      Add lemongrass, shallot, garlic, chili, sugar, salt, pepper, paprika …And mix well.

5.      Then add corn flour

6.      Dampen your hand, take a small portion of beef paste  and roll it on top of the sugarcane stick in a lollipop shape. Repeat with the rest of paste.

7.      Barbecue the beef sticks on charcoal fire. Brush the sticks with cooking oil.

8.      Grill them until turn golden brown. Drain on absorbent paper ( paper towels).

Serving:

-          Place the lettuce on serving platter. Put the beef sticks around.

-          Eating hot with tomato sauce or/ and hot chili sauce.

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Grilled pork ribs with lemongrass

Ingredients: serves 5 people

-          500 g pork ribs.

-          3 tbsp lemongrass, finely chopped.

-          2 tsp hot chili, minced.

-          1 tbsp garlic, minced.

-          2 tsp hot chili sauce.

-          1 tbsp fish sauce.

-          1 tbsp sugar.

-          2 tbsp olive oil.

-          1 tbsp Cognac

Method:

1.      Wash and rinse pork ribs. Drain and cut into 4-inch strips. Place them into a large mixing bowl.

2.      Make the marinade: combine the rest of ingredients into a small bowl. Toss to mix well.

3.      Pour the marinade to the mixing bowl. Combine the ribs and the marinade together. Toss several times. Marinate in the base layer of refrigerator for 1 hours.

4.      Prepare a fire in charcoal grill, letting coal burn until covered with white ash. Grill the ribs on an oiled rack about 4 inches or so from the coals. Grill for 7-10  minutes per side, or until they turn golden brown. Baste the ribs with the marinade during the last 5 minutes of grilling.

5.      Remove from the heat.

Serving:

-          Transfer the ribs on a serving platter.

-          Eating with vinegar pickled carrots and soy sauce dip.

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