Barbecued cod fish with garlic

Ingredients: serves 5 people.

-          500g (fresh or frozen) codfish fillet.

-          2 tsps garlic, minced.

-          1 tsp red shallot, minced.

-          1 tsp hot chili oil

-          1 tsp broth mix.

-          ½ tsp salt.

-          ½ ground black pepper

-          1 tsp granulated sugar.

-          2 tbsp olive oil.

Method:

1.      Codfish fillet, well washed and drained, cut into 5 uniform steaks and put into a large bowl.

2.      Marinate the steaks with the remaining ingredients. Toss to combine well. Set aside for 30 minutes.

3.      Barbecue the steaks on charcoal fire. Brush the steaks with a little of the marinade. Turn the steaks once only.

Serving:

-          Transfer the steaks on a serving platter.

-          Eating with vinegar and oil salad dressing.

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Steamed green crab with ginger

 

Ingredients: serves 5 people

-          2 kg fresh green crabs, well washed and drained.

-          50g ginger, peeled, sliced into thin matchsticks.

-          50 ml white wine.

Method:

1.      Put crabs on a large plate.

2.      Pour the wine around the crabs.

3.      Sprinkle ginger on the top of the crabs.

4.      Place the plate into a steamer pot and cook for 10 minutes.

5.      Remove from heat.

Serving:

-          Transfer the crabs in a serving platter.

-          Eating with salt  pepper and lime dipping sauce.

-          Serve immediately.

 

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Sweet snails stuffed with minced pork

Ingredients: serves 5 people

-          500 g sweet snails in shell.

-          100 g lean pork, minced.

-          20 g lemongrass, finely chopped.

-          2 stalks lemongrass , cut in 2- inch lengths

-          50 g red shallot, minced.

-          20 g garlic, minced.

-          1 tsp ground white pepper.

-          ½ tsp salt.

-          1 tsp granulated sugar.

Preparation:

Soak the sweet snails in the sink of water with some salt for 30 mintutes. Rinse under tap water and drain in a colander.

Cooking:

1.      Steam the snails in a pot of water for 5 minutes. Remove the meat, mince. Then combine with the minced pork in a bowl.

2.      In a small frying pan, stir-fry the minced red shallot for about 3 minutes, until translucent and fragrant. Add them into the bowl of meat.

3.      Then add the chopped lemongrass, minced garlic, salt, sugar into the bowl. Mix well.

4.      Add a piece of lemongrass into each shell, then stuff it with the mixture.

5.      Steam the stuffed snails for 15 minutes.

Serving:

-          Transfer snails to a serving platter. Serve hot.

-          Eating with mint leaves and sweet sour fish sauce.

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Fresh spring roll

Ingredients: serve 5 people.

-          1 kg rice vermicelli.

-          30 rice paper wrappers.

-          20 medium shrimps.

-          300 g pork belly.

-          Lettuce leaves.

-          5 fresh cucumbers, halved lengthwise then thinly sliced on the diagonal.

-          mint leaves.

-          Thai basil leaves.

-          Fish mint herb leaves.

-          Chives, cut into 2- inch lengths.

Directions:

1)    Bring a pot of water to a boil. Add the shrimps and cook until pink, ( perhaps 3 minutes ). Transfer the shrimps to a bowl. Peel and slice the shrimps in half lengthwise.

2)      Continue to add pork belly into the pot. Add some salt and broth mix. Cook until it’s done. ( around 15 minutes). Transfer and thinly slice it.

3)      Add the rice vermicelli, boil for just 1 minute. Strain in a colander. Run under cold running water until cool and set aside to drain.

4)      Time for rolling: Prepare a bowl of water.

5)      Lay the wrapper on a plate or another flate surface ( as a chopping board).

6)      Dip your hand in the water. sprinkle it on the wrapper and expand around until it’s soft.

7)    Put a  lettuce leaf first. Then the noodles, mint leaves, thai basil leaves, fish mint herb leaves, 1 cucumber stick, 1 chives stick. Continue adding 2 shrimp halves and 2 pork slices. Make sure to arrange all them in a row.

8)     Fold up the bottom, then the two sides; continue rolling up, keeping the wrapper firmly around the ingredients. Be careful not to press too tightly so as to avoid tearing the wrapper. Set the spring roll on a plate.

9)      Repeat with the remaining wrappers and filling.

Serving:

-          When you have assembled all the spring rolls, serve them immediately.

-         Use with the sweet and sour fish sauces as a dipping. See also for different sauce recipes: http://enjoyhomecooking.blogspot.com/search/label/Sauces

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Grilled snail with fish sauce

Ingredients: serves 5 people.

-          1 kg snails.

-          3 tbsp fish sauce.

-          1.5 tbsp minced garlic.

-          1 tbsp minced ginger.

-          1 tsp ground black pepper.

-          1 tbsp granulated sugar.

Preparation:

-          Wash the shell of snails to remove the dirt outside.

-          Smash a red hot chili and put it in a sink of cold tapping water.

-          Put the snails into the sink and soak them for 2 hour.

-          Drain them in a colander.

Cooking:

1)      Combine fish sauce, garlic, ginger, sugar, black pepper into a bowl. Stir them to mix well.

2)      Put the snails into a large bowl.

3)      Use a tablepoon to get the above sauce and pour into each snail. Leave them alone for 20 minutes.

4)      Then put the snails onto a coal fire. Grill them for 30 minutes. 

Serving:

-          Use tongs to transfer the snails to a large plate and serve at once.

-          Eating with ginger fish sauce and laksa leaves.

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Italian Spaghetti with meat sauce

Ingredients: serves 5 people.

-          300g ground beef.

-          5 tomatoes, deseeded, finely diced.

-          4 tbsp tomato ketchup.

-          1 onion, finely diced.

-          2 tsp oregano.

-          1 tbsp broth mix.

-          2 garlic cloves, finely minced.

-          1 tbsp butter.

-          2 tbsp olive oil.

-          1 tbsp vegetable oil

-          400g dried spaghetti.

-          1 tsp ground black pepper.

Method:

1)      Put the olive oil into a frying pan over medium heat. Add the garlic, onion, butter and stir-fry until fragrant.

2)      Add tomatoes, stir-fry for 10 minutes. When they have softened, add the tomato ketchup. Turn down the heat to low . Simmer them for 10 minutes.

3)      In the meanwhile, cook the dried spaghetti: Add the spaghetti into a boiling pot of water. Boil for 8 minutes. Drain the cooked spaghetti into a colander. Add 1 tbsp vegetable into the spaghetti. Toss them well for the spaghetti is separated.

4)      Look for the frying pan. If the sauce is doned, add the broth mix, oregano and the ground beef. Cook for more 10 minutes. Stirring occasionally. Sprinkle with the ground pepper and remove from the heat.

Serving:

In each serving platter, place the warm spaghetti . Then pour the beef sauces on the center of the spaghetti.

And enjoy !

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Fried rice with lotus seed

 Ingredients: serves 5 people

-             500 g pre-cooked rice.

-             75 g dried lotus seeds, boiled for 20 minutes to soften, drained.

-             100 g fresh medium shrimp, peeled and deveined, diced.

-             100 g ham, diced or cut into strips 2 inches long.

-             100 g Petit pois, boild for 5 minutes with 1 tsp salt, soaked in ice-water to cool, drained.

-             2 tbsp cooking oil.

-             2 garlic clove, minced, divided.

-             2 small red shallots, minced.

-             ½ ground pepper.

-             ½ tsp salt.

-             1 tsp sugar.

-             1 tsp broth mix.

-             scallions, coriander, minced  for garnishing.

Cooking:

1)      Heat 1 tbsp oil in a wok over medium heat. Add half the garlic and shallots, stir-fry for 2 minutes until fragrant and translucent. Add shrimp, petit pois. Then transfer to a bow.

2)      Pour 1 tbsp oil into the wok. Add half the garlic, stir-fry until fragrant. Add the rice, broth mix, salt, sugar. Stir-fry to mix well.

3)      Add the lotus seeds, stir-fried shrimp and petit pois. Continue to stir-fry until well blended.

4)      Turn off the heat.

Serving:

-          Place the fried rice on a serving platter.

-          Sprinkle the scallions, coriander leaves, pepper on top.

-          Serve hot.

-          Eating with hot soy sauce.

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