Stir-fried shrimp with coconut milk

This recipe is from a family who lives in Southwest Vietnam. Coconut is a useful fruit with farmer and is probably the most popular among all the fruits. All ingredients of the coconut are used to Vietnamese lives. Fresh coconut juice to drink raw, to cook lots of Viet dishes because it helps to give a broth or stir fried meat a natural sweet flavor.

You can see coconut easily on the streets, in the market, especially in hot summer days.

Ingredients: serves 5-7 portions

-          500 g medium size fresh shrimp, unpeeled, cleaned and well drained

-          Half small size ripe pineapple, peeled and cleaned, slice into thin pieces ( ½-inch thick, 3/2-inch long)

-          200 ml coconut milk

-          200 ml fresh coconut juice

-          4 cloves garlic, peeled, finely chopped

-          3 stalks green onion, cleaned, green and white parts used, cut into thin rings

-          1 fresh hot chili, seed removed, thinly sliced

-          3 tablespoons fish sauce

-          2 tablespoons granulated sugar

-          2 teaspoon broth mix

-          1 teaspoon ground white pepper

Method:

1.                  Heat the oil in a frying pan or a skillet over medium heat. When the oil is hot, add the chopped garlic, white parts of green onion , and  sliced chili. Stir fry about 2 minutes until they are fragrant.

2.                  Add the shrimps and saute in medium heat in 10 minutes.

3.                  Then add the pineapple pieces, stir fry for another 5 minutes

4.                  Season with sugar, broth mix, half teaspoon ground pepper.

5.                  Pour the coconut juice, bring to a boil and cook over medium heat for 10 minutes

6.                  Adjust the heat to low flame, add the coconut milk, and half of green onion. Simmer for 10 minutes. Toss well to coat the shrimps with the sauce.

7.                  Add the fish sauce and adjust the flavor by adding more sugar, broth mix . Simmer until the coconut sauce reduced to nearly ¾.

8.                  Add half of green onion. Stir occasionally and cook for 3-5 minutes, until the coconut sauce is fairly dry.

9.                  Turn off the heat, add half teaspoon ground pepper and toss to combine well all ingredients.

Serving:

Transfer the shrimp to serving platter and enjoy immediately  with warm rice.

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Fried chicken egg with button mushroom

Ingredients: serves 4 people

-          4 fresh chicken eggs

-          200 g fresh button mushrooms, 1 inch in cap diameter used only

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

-          1 tablespoon cornstarch

-          1 tablespoon clear water

-          2 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 teaspoon of broth mix ( pork, beef, chicken are all ok..but I prefer seafood flavor)

-          1 tablespoon of fish sauce

-          2 teaspoon of granulated sugar

-          A pinch of ground white pepper

-          2 tablespoons vegetable oil for frying

Optional garnishes arranged on a plate and placed at table:

• some fresh ripe tomatoes, washed, thinly sliced
• some cucumbers, washed, thinly sliced
• some sprigs of fresh coriander, thinly chopped

Preparation:

Fresh button mushroom: soak in clear water  with a pinch of salt about 20-30 minutes, trim off any damaged spots, dirty stem. Transfer mushrooms in a colander, rinse under running water, and let them drain. Chop into small pieces.

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

Prepare the chicken egg: beat the eggs and place in a mixing  bowl . Add 1 tablespoon water, chopped garlic, thinly sliced green part of scallion, 1 tablespoon fish sauce, 1 teaspoon granulated sugar and 1 tablespoon cornstarch; and whisk well to make egg wash. Then add the bean thread noodles.

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 button mushroom pieces and saute for 2- 3 minutes. Season with 1 teaspoon broth mix and 1 teaspoon sugar. Transfer 1/3 mushroom to a small bowl. Place 2/3 in the mixing bowl containing egg wash.

3.      Pour in 2 tablespoons cooking oil. When hot, add red shallot and stir fry until fragrant and crisp.

4.      Add the mixture of egg and mushroom into the pan.

5.      Lower the heat to medium, and immediately cover the frying pan with a lid.

6.      Fry in hot oil for 2 minutes, then uncover, pour over 1 tablespoon vegetable oil.

7.      Add 1/3 mushrooms on top. Gently press on surface to bind the mushroom and egg. Cover, adjust the heat to low and simmer for another 2 minutes.

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

Serving:

 Carefully remove the whole egg pie with a turner and place in a flat platter. Divide the egg pie into 4, then 8 pieces for serving.

Enjoy immediately  with warm rice, rice noodle or bread and tomato sauce or sweet garlic soy sauce added sliced chili.

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