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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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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