Fried egg with minced pork pie

Ingredients: serves 5-7 people

-          100-150 g boneless pork shoulder

-          5 fresh duck eggs

-          2 dried wood ear mushrooms, 2 inches in diameter

-          1 small bunch of bean thread noodles (50g)

-          1 tablespoon cornstarch

-          3 cloves of red shallot, peeled and finely chopped

-          3 stalks of scallion, green and white part used, cut into thin rings

-          2 cloves of garlic, peeled and finely chopped

-          1 tablespoon of fish sauce

-          1 teaspoon of sugar

-          A pinch of ground white pepper

-          3 tablespoons vegetable oil for frying

For marinating the pork:

•  cut green part of 2 shallots ( above)
• 1 teaspoon of broth mix ( pork)
• 1 tablespoon of fish sauce
• 1/3 teaspoon ground white pepper
•  2 tablespoon pork broth ( optional)
• 1 teaspoon sesame oil

Optional garnishes arranged on a plate and placed at table:

• 3 fresh ripe tomatoes, cleaned, thinly sliced
• 2 cucumbers, cleaned, thinly sliced or cut into matchsticks.
• some sprigs of fresh coriander, cleaned
• Fresh leaves of  romaine lettuce, cleaned

Preparation:

-          Dried wood ear mushroom: soak in hot water about 20 minutes, drain and cut thinly.

-          Bean thread noodles: soaked in boiling water about 20-30 seconds, scoop them out before they are too soft  and set in a colander to dry completely. Then rinse under cool running tap water. Drain the remaining water and cut  in 2-3 inch length.

-          Prepare and marinate the pork: slice the pork into thin pieces and finely minced with a sharp knife. Transfer to a bowl and combine with marinade ingredients. Toss to combine well and marinate the minced pork about 10 minutes.

-          Prepare the duck egg: beat the eggs and set in a small bowl . Add 2 tablespoon water, chopped garlic, thinly cut green part of 1 stalk scallion, and cornstarch; and whisk well.

How to cook:

1.                  Place a skillet or frying pan  ( non-stick ) over medium high heat. Pour in 2 tablespoons cooking oil. When oil is hot, add the cut white parts of shallot. Gently stir until fragrant and rather crispy.

2.                  Add the marinated minced pork and stir fry for 2- 3 minutes until the meat turns white and nearly cooked.

3.                  Lower the heat to medium, spread the pork in the pan. Pour the beaten egg over the pork and immediately cover the frying pan with a lid.

4.                  Fry in hot oil for 2 minutes, then uncover, pour over 1 tablespoon vegetable oil. Cover, turn the flame to low and simmer for another 2 minutes.

5.                  As egg pie is cooked, turn off the heat, uncover and sprinkle with a pinch of white pepper and prepare for serving.

Serving:

Use a turner to carefully remove the whole egg pie and place onto a flat platter. Divide the egg pie into 4 then into 8 pieces.

Enjoy hot  with warm rice, fresh rice vermicelli or bread and tomato sauce or sweet garlic soy sauce added sliced chili.

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Fried tomatoes with tofu stuffing

Ingredients: serves 5 people

-             6 large size fresh ripe tomatoes

-             Sufficient vegetable oil for frying

-             50-100 g coriander leaves for garnishing, chopped

For tofu stuffing:                     

-             1 firm tofu

-             2 dried wood ear mushrooms, 2 inches in diameter

-             1 small bunch of bean thread noodles (50g)

-             20 g cornstarch

-             1 egg, beaten

-             3 cloves of garlic

-             3 stalks of scallion ( green onion)

-             1 teaspoon granulated sugar

-             1 tablespoon fish sauce

-             1 teaspoon ground white pepper

Preparation:

-                Tomato: wash and drain. Cut tops from tomatoes. Cut tomatoes into half , using a spoon to remove core and pulp. Keep them fresh under cool temperature in the fridge.

-                Scallion: wash and drain. Use the green part only and mince.

-                Garlic: peel and mince.

-                Coriander: wash and well drain. Finely chop and set aside in a small bowl.

-                Dried wood ear mushroom: soak in hot water about 20 minutes, drain and cut thinly.

-                Bean thread noodles: soaked in boiled water about 20-30 seconds, scoop them out before they are too soft  and set in in a colander to dry completely. Then rinse under cool running tap water. Drain the remaining water and cut  in 2 inch length.

-                Prepare the tofu stuffing: In a bowl, mash tofu and combine with mushroom, noodles, garlic, scallion, fish sauce, sugar, pepper. Use chopticks to toss until the sugar have dissolved. Then add the beaten egg and cornstarch . Stir gently so the mixture binds well together.

-                Use a spoon to stuff each tomato half with tofu stuffing, place them in a plate and prepare for frying.

Cooking:

1.      In a large frying pan (non-stick frying pan is the best choice) over high heat, pour in vegetable oil. When oil is hot, carefully add tomato halves with the stuffed side down.

2.      Fry in hot oil for about 5 minutes. Then adjust the heat to low and simmer for another 5-7 minutes.

3.      Turn off the heat and prepare for serving.

Serving:

-                Transfer fried stuffed tomatoes to a serving plate and garnish with chopped coriander leaves and some fresh lettuce leaves.

-                Sprinkle with ground pepper.

-                Serve hot with  hot sweet and sour soy sauce.

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Deep fried prawn paste on Sugarcane sticks

Ingredients: serves 5 people.

-          100 g medium size fresh white prawn

-          100 g pork butt roast

-          50 g pork fat

-          1 tablespoon sesame oil

-          2 stalks lemongrass, finely chopped

-          3 red shallots, minced

-          2 garlic cloves, minced

-          1 hot red chili, minced

-          1 tablespoon granulated sugar

-          ½ teaspoon table salt

-          ½ teaspoon ground white pepper

-          50 g cornstarch

-          50 g ice flakes

-          20 - 30 sticks of sugarcane, peeled, ( 2 inches in length)

-           vegetable oil (for deep frying)

Optional garnishes arranged on a plate:

•  2 fresh cucumbers, washed and thinly sliced
• 4 fresh ripe tomatoes, washed and thinly sliced
• some fresh lettuce leaves, washed and well drained

Method:

1.               Prepare the prawns: place the prawns in cold water with 1 teaspoon salt for 10-20 minutes to refresh them. Under cold running tap water,  peel the prawns, removing the heads and legs, and devein them. Rinse and well drain in a colander.

2.               Prepare the pork: Wash and rinse pork butt roast and pork fat under cold running water. Drain in a colander. Then slice the pork butt roast into thin pieces. Dice the pork fat into ½- inch cubes.

3.               Place the prawns and pork in the fridge to cool them for 20 minutes

4.               Put butt roast and pork fat into a grinder..Coarly grind them to a mixture.

5.               Then put prawns and chili, sugar, salt, half of ice flakes. Grind them to a nearly smooth paste

6.               Add lemongrass, shallot, garlic , pepper …and lightly grind to combine well.

7.               Then add corn flour, half of ice flakes and sesame oil…and lightly grind to mix completely. Transfer the prawn paste to a large bowl.

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

9.               In a large frying pan over high flame, pour in vegetable oil. Waiting for oil is hot, carefully add prawn sticks.

10.           Deep fry them in hot oil until turn golden brown. Drain on absorbent paper ( paper towels).

Serving:

-          Place the prawn sticks on the garnished plate.

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

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Green Squash with ground lean pork

Ingredients: serves 4-6 portions

-          500 g green squash, peeled ,washed and drained, sliced into julienne-style matchsticks

-          300 g lean pork, ground or finely chopped

-          100 ml pork (or chicken) broth

-          750 ml hot water

-          1 slice of  fresh ginger, peeled, cut into matchsticks

-          2 cloves garlic, peeled and finely chopped

-          2 stalks green onion, washed. To green part: slice into thin rings. Reserve the white part.

-          3 stalks cilantro, washed,  finely chopped.

-          1 tablespoon cooking oil

-          half  teaspoon table salt

-          2 teaspoons granulated sugar

-          1 teaspoons broth mix

-          1 tablespoon fish sauce

-          half teaspoon white pepper, finely ground.

-          2 teaspoon sesame oil

For  marinating the clean pork:

• 2 cloves red shallot, peeled and finely chopped
• 1 teaspoon broth mix 
•  ½  teaspoon granulated sugar
• ½ teaspoon ground pepper

Preparation:

Marinate the clean pork: place the ground lean pork in a mixing bowl. Add the marinade ingredients. Toss to combine well and set aside to marinate for 10 minutes.

Cooking:

1.            Pour the oil into a pot and heat over medium. When the oil is hot, add the chopped garlic. Sáute for about 15-20 seconds until crispy and golden brown outside, then add the marinated ground lean pork. Sáute for 2-3 minutes, until the pork turns white and nearly cooked.

2.            Add the pork broth and water. Increase the heat to medium high and bring to a boil.

3.            Add the green squash matchsticks and bring to a boil. Use ladle to remove the scum or froth if you see any that rises on surface.

4.            Add the white parts of green onion, and ginger matchsticks. Cover the pot.

5.            Return the heat to medium low, and cook for  just 5 minutes because the squash matchsticks  are tender quickly.

6.            Season with table salt, granualted sugar, broth mix and fish sauce. Taste to suit your flavor.

7.            Add sesame oil , turn off the heat , then immediately  add cilantro and green onion.

Serving:                                                          

-          Spoon the pumpkin soup in a large bowl. Sprinkle with ground pepper and chopped cilantro and green onion.

-          Eating with warm rice.

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Fried chicken wings with tamarind

Ingredients: serves 3-5 peoples

-          500 g chicken wings.

-          100 -150 g cornstarch

-          1 tablespoon sesame oil.

-          vegetable oil ( for deep frying)

-          1 red hot chili ( optional), thinly sliced.

For the tamarind sauce:

-          50-75 g ripe tamarind

-          50 ml hot water

-          50 g red shallot ( about 5 cloves), peeled and minced, divided in half

-          50 g garlic, peeled and minced, divided in half

-          1 tablespoon oyster sauce.

-          1 teaspoon granulated sugar

For marinating the chicken wings:

-          2 tablespoons fish sauce.

-          ½ teaspoon table salt

-          1 tablespoons granulated sugar

-          1 teaspoon broth mix

-          1 teaspoon ground pepper

Optional garnishes arranged on a plate:

• 3 fresh cucumbers, washed and thinly sliced  
•  3-5 fresh ripe tomatoes, washed and thinly sliced 
•  A bunch of fresh salad, washed and well drained,

Preparation: 

-          Marinate the chicken wings: In a large mixing bowl, combine chicken wings with the marinade ingredients. Mix well , cover and marinate for 30 minutes. Then drain off and reserve the marinade.

-          Prepare the tamarind sauce: in small bowl, combine ripe tamarind  with hot water,  oyter sauce,  sugar, half of garlic , and half of shallot.  Stir well to dissolve sugar.

Process:

1.            Heat sufficient vegetable oil in a deep pan or a wok over medium hight flame. Coat the marinated chicken wings with cornstarch. Then immediately deep fry chicken wings in hot oil until golden brown. Drain on absorbent paper and set aside.

2.            In a clean large wok or frying pan, add 2 tablespoon cooking oil under medium heat. Add the remaining minced garlic and red shallot.  Saute until they are fragrant. Add fried chicken, stirring, then pour the marinated solution over the wings. Lower the heat to simmer the chicken in the solution. Stir fry and coat the chicken  for 5 minutes.

3.            Then continue to add the tamarind sauce, stir sauce around the wings. Occasionally toss for the chicken absorb sauce . Simmer for another 5 minutes.

4.            Taste and adjust the flavor with addional sugar, salt, and fish sauce.

5.            Finally add a pinch of ground pepper, slices of red chili, and sesame oil . Gently toss again.

6.            Turn off the heat.

Serving:

Transfer the chicken wings on the garnished platter . Pour the tamarind sauce cover the wings.

Eating with steamed rice, rice vermicelli or enjoy as a snack  with tomato sauce, red chili sauce.

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